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<p>Ai tot facut pana acum pandispan, dar niciodata nu ti-a iesit pufos, moale si aerat? Chiar daca pare usor de facut, trebuie sa pui in aplicare si niste trucuri.</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>A:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 cana de faina pentru prajituri</p>
<p>1 cana zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 lingurita praf de copt</p>
<p>1/2 cana ulei vegetal</p>
<p>1/2 cana apa</p>
<p>8 galbenusuri de ou</p>
<p>1 lingurita extract de vanilie</p>
<p>B:</p>
<p>8 albusuri</p>
<p>1/2 lingurita agent stabilizator(poate fi suc de lamaie)</p>
<p>Mod de preparare</p>
<p><img class="alignnone size-full wp-image-20073" src="https://bucatarianoastra.online/wp-content/uploads/2018/09/Capturati-ecranul-complet-10.10.2022-103742.jpg" alt="" width="784" height="587" /></p>
<p>Amestecati aluatul A cu un mixer manual pana cand se omogenizeaza bine.</p>
<p><img class="alignnone size-full wp-image-20074" src="https://bucatarianoastra.online/wp-content/uploads/2018/09/Capturati-ecranul-complet-10.10.2022-103835.jpg" alt="" width="788" height="594" /></p>
<p>Intr-un alt castron, cu ajutorul unui mixer electric, batem albusurile spuma si zeama de lamaie (B) timp de 5 minute pana se face o spuma consistenta.</p>
<p><img class="alignnone size-full wp-image-20075" src="https://bucatarianoastra.online/wp-content/uploads/2018/09/Capturati-ecranul-complet-10.10.2022-104016.jpg" alt="" width="783" height="591" /></p>
<p>Apoi, amestecati aluatul A cu un mixer electric timp de aproximativ 4 pana la 5 minute.</p>
<p><img class="alignnone size-full wp-image-20076" src="https://bucatarianoastra.online/wp-content/uploads/2018/09/Capturati-ecranul-complet-10.10.2022-104059.jpg" alt="" width="790" height="597" /></p>
<p>Turnati aluatul B in A. Apoi, amestecati-le, amestecand intr-o singura directie folosind o spatula de lemn sau silicon.</p>
<p><img class="alignnone size-full wp-image-20077" src="https://bucatarianoastra.online/wp-content/uploads/2018/09/Capturati-ecranul-complet-10.10.2022-104106.jpg" alt="" width="789" height="592" /></p>
<p>Se toarna in tava pentru tort ai se introduce in cuptorul preincalzit. Ar trebui sa dureze aproximativ 45 de minute.</p>
<p>Dupa ce s-a terminat de copt, deschideti cuptorul si scoateti pandispanul.</p>
<p><img class="alignnone size-full wp-image-20078" src="https://bucatarianoastra.online/wp-content/uploads/2018/09/Capturati-ecranul-complet-10.10.2022-104442.jpg" alt="" width="797" height="594" /></p>
<p>Poti orna prajitura cu glazura, fructe, zahar pudra etc&#8230;</p>
<p><img class="alignnone size-full wp-image-20081" src="https://bucatarianoastra.online/wp-content/uploads/2022/10/Capturati-ecranul-complet-10.10.2022-104448.jpg" alt="" width="1166" height="861" /></p>
<p>Iata cateva trucuri pentru o reusita sigura:</p>
<p>Respecta cantitatea de ingrediente:</p>
<p>Ouale trebuie tinute 10-15 minute in congelator, inainte de a le bate bine.</p>
<p>ATENTIE: paletele mixerului trebuie trecute pe suprafata vasului si rar pana pe fundul lui.</p>
<p>Pandispanul nu se coace la o temperatura mai mare de 180 de grade Celsius. Daca deja e rumenit pe margini, dar la mijloc e lichid, trebuie sa reduci temperatura. El se coace in aproximativ 45 de minute. Bineinteles, timpul de coacere depinde de diametru formei.</p>
<p>Cuptorul nu se deschide in timpul coacerii, altfel pandispanul se lasa. De racit, trebuie sa se raceasca in forma.</p>
<h3>Alte sfaturi utile in bucatrie:</h3>
<p>Sfaturi pentru placinte si aluaturi perfecte</p>
<h3>Secretul numarul 1:</h3>
<p>Untul trebuie taiat cubulete si lasat la congelator cateva minute. Explicatia stiintifica este urmatoarea: daca untul este moale, apa din compozitia acestuia se va evapora rapid iar untul integrat in aluat se va topi inainte ca aluatul sa inceapa sa se coaca.</p>
<p>In schimb, daca untul este inghetatat, acesta se va topi facand mici bule de aer in aluat iar crusta va deveni frageda.</p>
<h3>Secretul numarul 2:</h3>
<p>Alegeti o faina alba normala, sa va asigurati ca nu are prea multe proteine in compozitie, cum are de exemplu faina speciala pentru patiserie sau cea pentru prajituri. Primul tip de faina va face aluatul sa fie prea crocant iar al doilea tip il va face prea dens.</p>
<h3>Secretul numarul 3 si cel mai important:</h3>
<p>Apa pe care o folositi la framantat sa fie foarte rece. Stiati deja asta? Secretul este de fapt sa inlocuiti jumatate din cantitatea de apa cu&#8230;alcool.</p>
<p>Cu vodka mai exact. Alcoolul nu isi va lasa aroma puternica pentru ca se va evapora, deci placinta poata fi servita si copiilor.</p>
<p>In schimb, alcoolul va fragezi aluatul si il va face perfect. Daca aveti putin curaj puteti chiar sa adaugati alcool cu o anumita aroma, pentru a se pastra subtil in aluat.</p>

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