<p>Ingrediente:</p>
<p>smantana 15-20% &#8211; 500 g;</p>
<p>zahar pudra &#8211; 100 g.</p>
<p>Mod de preparare:</p>
<p>Inainte de a lucra cu smantana trebuie lasata la frigider 4-5 ore ca sa fie rece.</p>
<p>In caz contrar, nu se va forma o crema groasa.</p>
<p>Intr-o strecuratoare sau sita, impaturim panza de tifon in 4 straturi.</p>
<p><img class="alignnone wp-image-21840" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/smantana.jpg" alt="" width="694" height="350" /></p>
<p>Intindem smantana pe tesatura si o legam in nod.</p>
<p><img class="alignnone size-full wp-image-21841" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/tifon.jpg" alt="" width="692" height="336" /></p>
<p>Lasam smantana in aceasta pozitie la frigider timp de 6 ore.</p>
<p>In acest timp, tot zerul si excesul de lichid se scurge.</p>
<p>La fiecare doua ore se recomanda sa turnati serul acumulat in tigaie.</p>
<p>Nu lasati lichidul sa intre in contact cu smantana.</p>
<p>Apoi, bateti smantana cu un mixer pana la o stare cremoasa groasa.</p>
<p>Cerneti treptat zaharul pudra in smantana.</p>
<p><img class="alignnone wp-image-21842" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/mixer-1.jpg" alt="" width="697" height="369" /></p>
<p>Pentru un kilogram de smantana se iau de obicei 500 de grame de zahar pudra.</p>
<p><img class="alignnone wp-image-21843" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/crema1.jpg" alt="" width="699" height="373" /></p>
<p>Cu toate acestea, puteti pune dupa gust.</p>
<p>Puteti folosi aceasta smantana pentru prajituri, torturi si alte deserturi cremoase.</p>
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