Ingrediente:<\/strong><\/h3>\nIngrediente principale:<\/strong><\/p>\n\n- 200g (7 oz) fistic \u0219i migdale \u00eentregi, pr\u0103jite \u0219i p\u0103strate calde<\/li>\n
- 100g (3.5 oz) caise uscate, t\u0103iate cubule\u021be<\/li>\n
- 50g (1.75 oz) ghimbir confiat, t\u0103iat cubule\u021be<\/li>\n
- 50g (1.75 oz) coji de portocal\u0103 confiate, t\u0103iate cubule\u021be<\/li>\n<\/ul>\n
Pentru baza de nuga:<\/strong><\/p>\n\n- 2 albu\u0219uri (la temperatura camerei)<\/li>\n
- 300g (10.5 oz) miere de flori de portocal<\/li>\n
- 400g (14 oz) zah\u0103r granulat<\/li>\n
- 100 ml (3.5 fl oz) ap\u0103<\/li>\n<\/ul>\n
Pentru pudrare (dac\u0103 nu folosi\u021bi foi de napolitan\u0103):<\/strong><\/p>\n\n- 50g (1.75 oz) zah\u0103r pudr\u0103<\/li>\n
- 50g (1.75 oz) amidon de porumb sau cartofi<\/li>\n<\/ul>\n
Op\u021bional:<\/strong><\/p>\n\n- Foi de napolitan\u0103 comestibile: suficiente pentru a acoperi o tav\u0103<\/li>\n<\/ul>\n
\nMod de preparare:<\/strong><\/h3>\n\n- Preg\u0103tirea ingredientelor:<\/strong>\n
\n- Pr\u0103ji\u021bi fisticul \u0219i migdalele p\u00e2n\u0103 devin aurii \u0219i aromate. P\u0103stra\u021bi-le calde.<\/li>\n
- T\u0103ia\u021bi cubule\u021be caisele uscate, ghimbirul confiat \u0219i cojile de portocal\u0103 confiate.<\/li>\n<\/ul>\n<\/li>\n
- Baterea albu\u0219urilor:<\/strong>\n
\n- \u00centr-un bol foarte curat, bate\u021bi albu\u0219urile la vitez\u0103 medie p\u00e2n\u0103 ob\u021bine\u021bi v\u00e2rfuri moi.<\/li>\n<\/ul>\n<\/li>\n
- Prepararea siropului de zah\u0103r \u0219i a mierii:<\/strong>\n
\n- Siropul de zah\u0103r:<\/strong> \u00centr-o crati\u021b\u0103, combina\u021bi zah\u0103rul \u0219i apa. G\u0103ti\u021bi la foc mediu-mare p\u00e2n\u0103 siropul atinge temperatura de 120\u00b0C<\/strong> (250\u00b0F).<\/li>\n
- Mierea:<\/strong> \u00centr-o crati\u021b\u0103 separat\u0103, \u00eenc\u0103lzi\u021bi mierea p\u00e2n\u0103 atinge 130\u00b0C<\/strong> (266\u00b0F).<\/li>\n<\/ul>\n<\/li>\n
- Combinarea siropurilor cu albu\u0219urile b\u0103tute:<\/strong>\n
\n- Dup\u0103 ce siropul de zah\u0103r ajunge la temperatura dorit\u0103, turna\u021bi-l treptat peste albu\u0219uri, continu\u00e2nd s\u0103 mixa\u021bi la vitez\u0103 medie.<\/li>\n
- Imediat dup\u0103 aceea, ad\u0103uga\u021bi mierea fierbinte, turn\u00e2nd-o \u00eencet pentru a nu defla albu\u0219urile.<\/li>\n<\/ul>\n<\/li>\n
- G\u0103tirea suplimentar\u0103 a amestecului:<\/strong>\n
\n- Cre\u0219te\u021bi viteza mixerului la mediu-\u00eenalt \u0219i continua\u021bi s\u0103 bate\u021bi p\u00e2n\u0103 c\u00e2nd amestecul ajunge la 145\u00b0C<\/strong> (293\u00b0F) \u0219i se \u00eengroa\u0219\u0103. Schimba\u021bi la paleta de amestecare \u0219i mixa\u021bi la vitez\u0103 mic\u0103 pentru a r\u0103ci pu\u021bin compozi\u021bia.<\/li>\n<\/ul>\n<\/li>\n
- Ad\u0103ugarea nucilor \u0219i fructelor uscate:<\/strong>\n
\n- Ad\u0103uga\u021bi nucile pr\u0103jite \u0219i fructele uscate (caisele, ghimbirul \u0219i cojile de portocal\u0103) \u00een compozi\u021bia de nuga. Amesteca\u021bi doar p\u00e2n\u0103 la omogenizare.<\/li>\n<\/ul>\n<\/li>\n
- Preg\u0103tirea t\u0103vii:<\/strong>\n
\n- Dac\u0103 folosi\u021bi foi de napolitan\u0103, tapeta\u021bi o tav\u0103 cu acestea, partea lucioas\u0103 \u00een sus. Alternativ, pudra\u021bi tava cu un amestec de zah\u0103r pudr\u0103 \u0219i amidon (\u00een propor\u021bie de 50:50).<\/li>\n<\/ul>\n<\/li>\n
- Turnarea \u0219i modelarea nugalei:<\/strong>\n
\n- Turna\u021bi amestecul de nuga \u00een tava preg\u0103tit\u0103 \u0219i \u00eentinde\u021bi-l uniform cu ajutorul unei spatule. Dac\u0103 folosi\u021bi foi de napolitan\u0103, pune\u021bi una deasupra \u0219i netezi\u021bi cu un sucitor.<\/li>\n<\/ul>\n<\/li>\n
- R\u0103cirea \u0219i setarea:<\/strong>\n
\n- L\u0103sa\u021bi nuga s\u0103 se r\u0103ceasc\u0103 la temperatura camerei timp de cel pu\u021bin 3 ore<\/strong>, p\u00e2n\u0103 se \u00eent\u0103re\u0219te complet.<\/li>\n<\/ul>\n<\/li>\n
- T\u0103ierea \u0219i servirea:<\/strong>\n
\n- Dup\u0103 ce s-a r\u0103cit, dezlipi\u021bi nuga de pe marginile t\u0103vii \u0219i t\u0103ia\u021bi-o \u00een formele dorite folosind un cu\u021bit cu zim\u021bi (cuburi, batoane sau buc\u0103\u021bi mici).<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n
\nSugestii de servire:<\/strong><\/h3>\n\n- Servi\u021bi nuga ca o delicates\u0103 al\u0103turi de cafea sau ceai.<\/li>\n
- \u00cempacheta\u021bi buc\u0103\u021bile de nuga \u00een h\u00e2rtie pergament pentru a le oferi cadou.<\/li>\n<\/ul>\n
Sfaturi utile:<\/strong><\/h3>\n\n- Temperatura este cheia:<\/strong> Folosi\u021bi un termometru de buc\u0103t\u0103rie pentru a atinge temperaturile corecte, esen\u021biale pentru ob\u021binerea consisten\u021bei perfecte.<\/li>\n
- Foaie de napolitan\u0103 comestibil\u0103:<\/strong> Dac\u0103 nu g\u0103si\u021bi foaie de napolitan\u0103, amestecul de zah\u0103r pudr\u0103 \u0219i amidon este perfect pentru a pudra nuga.<\/li>\n
- Lucra\u021bi rapid:<\/strong> Odat\u0103 ce ad\u0103uga\u021bi nucile \u0219i fructele, modela\u021bi nuga c\u00e2t mai repede, deoarece se \u00eent\u0103re\u0219te rapid.<\/li>\n<\/ul>\n
\nBeneficii nutri\u021bionale:<\/strong><\/h3>\n\n- Nuci bogate \u00een proteine:<\/strong> Migdalele \u0219i fisticul ofer\u0103 proteine, fibre \u0219i gr\u0103simi s\u0103n\u0103toase.<\/li>\n
- \u00cendulcitor natural:<\/strong> Mierea adaug\u0103 o dulcea\u021b\u0103 natural\u0103, reduc\u00e2nd dependen\u021ba de zah\u0103rul rafinat.<\/li>\n<\/ul>\n
\nInforma\u021bii dietetice:<\/strong><\/h3>\n\n- F\u0103r\u0103 gluten:<\/strong> Nuga este \u00een mod natural f\u0103r\u0103 gluten, dac\u0103 folosi\u021bi foi de napolitan\u0103 f\u0103r\u0103 gluten sau amidon.<\/li>\n
- Vegetarian:<\/strong> Potrivit\u0103 pentru o diet\u0103 vegetarian\u0103.<\/li>\n<\/ul>\n
\nSfaturi de depozitare:<\/strong><\/h3>\n\n- Depozitare:<\/strong> P\u0103stra\u021bi nuga \u00eentr-un recipient ermetic la temperatura camerei. Va r\u0103m\u00e2ne proasp\u0103t\u0103 p\u00e2n\u0103 la 2 s\u0103pt\u0103m\u00e2ni<\/strong>.<\/li>\n
- Evita\u021bi refrigerarea:<\/strong> Refrigerarea poate face nuga prea tare.<\/li>\n<\/ul>\n
\nConcluzie:<\/strong>
\nPrepararea nugalei de cas\u0103 este o experien\u021b\u0103 satisf\u0103c\u0103toare, rezult\u00e2nd \u00eentr-o delicates\u0103 chewy \u0219i plin\u0103 de nuci. Cu doar c\u00e2teva ingrediente \u0219i pu\u021bin\u0103 r\u0103bdare, ve\u021bi ob\u021bine acest desert delicios, ideal pentru a-l \u00eemp\u0103r\u021bi cu prietenii sau pentru a-l oferi cadou.<\/p>\n
\n\u00centreb\u0103ri frecvente:<\/strong><\/p>\n\n- Pot folosi alte tipuri de nuci?<\/strong>
\nDa, pute\u021bi folosi alune de p\u0103dure, caju sau nuci.<\/li>\n- Este necesar un termometru de bomboane?<\/strong>
\nDa, pentru a atinge textura corect\u0103 a nugalei, un termometru de buc\u0103t\u0103rie este esen\u021bial.<\/li>\n- Pot s\u0103 omit ghimbirul confiat?<\/strong>
\nSigur! Pute\u021bi omite sau \u00eenlocui cu alte fructe uscate sau coji confiate.<\/li>\n- Cum previn lipirea nugalei de cu\u021bit c\u00e2nd o tai?<\/strong>
\nUlei\u021bi u\u0219or cu\u021bitul sau pudra\u021bi-l cu amidon \u00eentre t\u0103ieturi.<\/li>\n- Pot s\u0103 \u00eenmoi nuga \u00een ciocolat\u0103?<\/strong>
\nDa! \u00cenvelirea nugalei \u00een ciocolat\u0103 adaug\u0103 o alt\u0103 dimensiune de savoare.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"Nuga este un desert delicios, cu o istorie bogat\u0103 care dateaz\u0103 \u00eenc\u0103 din vremurile antice, posibil din perioada Imperiului Roman. Aceast\u0103 versiune combin\u0103 nuci, fructe uscate \u0219i coji de portocal\u0103 confiate, oferindu-i o arom\u0103 unic\u0103. Secretul unei nuga perfecte const\u0103 \u00een prepararea mierii \u0219i a zah\u0103rului la temperaturi precise, apoi amestecarea lor cu albu\u0219urile b\u0103tute […]<\/p>\n","protected":false},"author":1,"featured_media":873,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-916","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-deserturi"],"_links":{"self":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=916"}],"version-history":[{"count":1,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/916\/revisions"}],"predecessor-version":[{"id":917,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/916\/revisions\/917"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/media\/873"}],"wp:attachment":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=916"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}