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

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