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<p>Acest aluat fraged pe baza de iaurt, fara oua, se poate folosi la tot: pizza, placinte, briose (in aluat puteti adauga vanilie, un pic mai mult zahar si un pic de margarina sau unt topit).</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Daca observati ca in 30 de minute nu a crescut, sa nu va faceti griji, intru-cat acest aluat creste la coacere.</p>
<p>Pentru prepararea aluatului sunt necesare urmatoarele ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>un pahar de iaurt de 250 ml<br />
jumatate de pahar de ulei vegetal<br />
un pachet (11 grame) de drojdie uscata<br />
o lingurita de sare<br />
o lingura de zahar<br />
3 cani de faina de grau<br />
Cum se prepara?</p>
<p>Iaurtul se amesteca cu untul, iar compozitia rezultata se lasa, pentru cateva minute, la cald. Se adauga zaharul si drojdia.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Se cerne faina care a fost tinuta la cald. Daca este prea rece, aluatul nu va creste asa cum ne dorim. Se face un loc in centrul fainii si se pun sarea si amestecul de iaurt.<br />
Se framanta aluatul, se acopera si se lasa la temperatura camerei timp de 30 de minute.</p>
<p>Aluatul obtinut va fi pufos si usor ca o pana.</p>
<p>Din acest aluat se pot face pateuri:</p>
<p>Se intinde aluatul si se taie sub forma de patratele.</p>
<p>Se aseaza umplutura (cascaval, ciuperci, telemea sau altceva, in functie de preferinte).<br />
Se inchid pateurile prin presarea marginilor lor cu mainile, iar daca acestea par sa nu se lipeasca, se pot unge marginile cu putina apa.</p>
<p>Se aseaza pateurile intr-o tava tapetata cu hartie de copt, pastrand o distanta de 1 – 2 cm intre acestea.</p>
<p>Se da tava la copt, in cuptorul preincalzit la 200 de grade, pana cand se fac maron-aurii (aproximativ 20 de minute).</p>

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