Aluat universal pentru porduse de patiserie- Uitati de foietajul cumparat si preparati aceasta reteta

<p>Ingrediente&colon;<&sol;p>&NewLine;<p>750 g de faina simpla<&sol;p>&NewLine;<p>25 g drojdie proaspata sau 7 g uscata<&sol;p>&NewLine;<p>450 ml apa fierbinte<&sol;p>&NewLine;<p>50 g zahar<&sol;p>&NewLine;<p>100 ml ulei<&sol;p>&NewLine;<p>aproximativ 7 g de sare<&sol;p>&NewLine;<p>Coaja de lamaie<&sol;p>&NewLine;<p>2 pachetele de zahar vanilat<&sol;p>&NewLine;<p>In plus&colon;<&sol;p>&NewLine;<p>200 g de unt inmuiat<&sol;p>&NewLine;<p>100 g faina simpla<&sol;p>&NewLine;<p>Mod de preparare&colon;<&sol;p>&NewLine;<p>Punem materiile prime pe baza de aluat direct in bolul robotului&period;<&sol;p>&NewLine;<p>Daca faceti o versiune sarata&comma; atunci adaugati doar 10 g zahar&comma; indepartati complet zaharul vanilat si coaja de lamaie rasa si adaugati 10 g sare &lpar;in loc de 7 g&rpar;&period;<&sol;p>&NewLine;<p>Se amesteca aluatul timp de 5-7 minute&period; Obtinem un aluat fin&comma; il modelam intr-o paine&period;<&sol;p>&NewLine;<p>Acoperiti vasul cu folie de plastic si lasati aluatul sa dospeasca pana isi dubleaza volumul&period;<&sol;p>&NewLine;<p>Timpul variaza in functie de temperatura ambianta&period;<&sol;p>&NewLine;<p>Cu cateva ore inainte de preparare&comma; scoateti untul din frigider&period;<&sol;p>&NewLine;<p>Intr-un castron separat&comma; amestecati untul moale cu faina pana obtineti o masa uniforma&period;<&sol;p>&NewLine;<p>Acum amestecam untul cu aluatul dupa cum urmeaza&colon;<&sol;p>&NewLine;<p>Presarati usor blatul de lucru cu faina si intindeti aluatul de aluat intr-o foaie cu grosimea de aprox&period; 0&comma;5 cm&period;<&sol;p>&NewLine;<p>Frecati 1&sol;3 din masa untului si impaturati aluatul &&num;8211&semi; de pe ambele parti spre centru si de sus si de jos spre centru&period;<&sol;p>&NewLine;<p><img class&equals;"alignnone wp-image-15472" src&equals;"https&colon;&sol;&sol;bucatarianoastra&period;online&sol;wp-content&sol;uploads&sol;2021&sol;04&sol;aluat-12&period;jpg" alt&equals;"" width&equals;"785" height&equals;"429" &sol;><&sol;p>&NewLine;<p>Obtinem un fel de pachet&comma; pe care il lasam sa se odihneasca sub un prosop cateva minute si apoi repetam &ZeroWidthSpace;&ZeroWidthSpace;procedura de inca doua ori&period;<&sol;p>&NewLine;<p>Bunica a facut acest lucru lasand aluatul sa se odihneasca doar 5 minute dupa prima impaturire&comma; 15 minute dupa a doua si aproximativ 20 de minute dupa a treia impaturire&period;<&sol;p>&NewLine;<p>Rulati apoi aluatul si folositi-l pentru a pregati prajituri umplute&comma; cornuri&comma; melci sau alte produse de patiserie&period;<&sol;p>&NewLine;<p>Daca mai ramane aluat&comma; puneti-l in frigider&period; Aluatul va dura cateva zile&excl;<&sol;p>&NewLine;<div class&equals;"0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index&equals;"3" style&equals;"float&colon; none&semi; margin&colon;10px 0 10px 0&semi; text-align&colon;center&semi;">&NewLine; &NewLine; &NewLine;<div data-type&equals;"&lowbar;mgwidget" data-widget-id&equals;"1258117"> &NewLine;<&sol;div> &NewLine;<script>&lpar;function&lpar;w&comma;q&rpar;&lbrace;w&lbrack;q&rsqb;&equals;w&lbrack;q&rsqb;&vert;&vert;&lbrack;&rsqb;&semi;w&lbrack;q&rsqb;&period;push&lpar;&lbrack;"&lowbar;mgc&period;load"&rsqb;&rpar;&rcub;&rpar;&lpar;window&comma;"&lowbar;mgq"&rpar;&semi; &NewLine;<&sol;script> &NewLine;&NewLine;<&sol;div>&NewLine;&NewLine;<div style&equals;"font-size&colon; 0px&semi; height&colon; 0px&semi; line-height&colon; 0px&semi; margin&colon; 0&semi; padding&colon; 0&semi; clear&colon; both&semi;"><&sol;div><&sol;p>

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