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<p>Care ar trebui sa fie tortul perfect? Ar trebui sa fie gustos, ar trebui sa arate interesant si ar trebui sa fie si gustos. Prin urmare, incercati o reteta cu care cu siguranta nu puteti gresi.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>Galbenusuri &#8211; 4 buc</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Zahar &#8211; 100 g</p>
<p>Unt topit &#8211; 110 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Faina &#8211; 220 g</p>
<p>Praf de copt &#8211; 10 g</p>
<p>Lapte fierbinte &#8211; 220 ml</p>
<p>Albusuri- 4 buc</p>
<p>Sare &#8211; 5 g</p>
<p>Zahar &#8211; 200 g</p>
<p>Mod de preparare:</p>
<p>Baza retetei este aluatul potrivit. Veti avea nevoie de galbenusuri si zahar pentru aceasta.</p>
<p>Puneti-le pe amandoua intr-un castron, luati un blender si incepeti sa bateti.</p>
<p>Scopul este de a crea o masa pufoasa de galbenus.</p>
<p>Apoi adaugati incet untul topit la el si bateti-l cu grija in amestec.</p>
<p>Urmatorul pas este sa adaugati faina, care trebuie, de asemenea, cernuta bine, astfel incat sa nu se formeze bulgari.</p>
<p>Acum amesteci aluatul cu o spatula si adaugati praful de copt.</p>
<p>Se formeaza un amestec mai puternic, care trebuie inmuiat din nou cu lapte.</p>
<p><img class="alignnone wp-image-14795" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/lapte.jpg" alt="" width="694" height="440" /></p>
<p>Aluatul pentru acest tort consta din doua parti.</p>
<p>Al doilea este facut din albusuri, care, la fel ca galbenusurile de ou, sunt bine batute, cu sare si zahar.</p>
<p>Din nou, utilizati un blender si bateti pana cand se obtine o masa consistenta.</p>
<p>Ambele tipuri de aluat sunt apoi foarte atent amestecate manual.</p>
<p><img class="alignnone wp-image-14796" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/albusuri.jpg" alt="" width="699" height="375" /></p>
<p>Acest proces creeaza un aluat lichid, foarte pufos si moale, care este turnat intr-o tava rotunda cu un diametru de aproximativ 24 de centimetri.</p>
<p>Aceasta dimensiune este optima pentru o inaltime adecvata si, de asemenea, un grad perfect de coacere.</p>
<p>Aluatul ar trebui sa se intinda pe margini si sa se asigure ca are aceeasi inaltime peste tot.</p>
<p>Si asa nu mai ramane decat sa bagati aluatul in cuptor.</p>
<p>Ar trebui preincalzit la 180 de grade Celsius.</p>
<p>Timpul de coacere la aceasta temperatura este de 35 de minute.</p>
<p>Apoi tortul se scoate din tava si se lasa sa se raceasca.</p>
<p>Ulterior, este suficient sa presaram zahar pudra si sa il taiem, sau chiar sa il imbunatatim cu diferite tipuri de creme.</p>
<p><img class="alignnone wp-image-14797" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/tort-1.jpg" alt="" width="698" height="362" /></p>
<p>Nu exista limite pentru imaginatie in acest caz.</p>
<p>Cu toate acestea, aluatul impresioneaza intotdeauna prin consistenta sa perfecta.</p>

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