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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>Pentru aluat:</p>
<p>20 g drojdie proaspata (1/2 cub)</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>50 ml lapte cald</p>
<p>2 linguri zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>250 margarina</p>
<p>180 g (1 cana) smantana</p>
<p>1 ou</p>
<p>coaja de lamaie rasa</p>
<p>1 pliculet zahar vanilat</p>
<p>1/2 lingurita praf de copt</p>
<p>600 g de faina</p>
<p>Pentru umplere:</p>
<p>400 g mac macinat</p>
<p>150 g zahar</p>
<p>200 ml de lapte</p>
<p>4 linguri gem de caise</p>
<p>o ciocolata</p>
<p>Pentru glazura:</p>
<p>200 g de ciocolata de gatit</p>
<p>50 g margarina</p>
<p>2 linguri ulei</p>
<p>Mod de preparare:</p>
<p>Incalziti laptele pentru a fi cald (nu fiert), adaugati drojdia si amestecati pentru a se dizolva, adaugati o lingurita de zahar si o lingura de faina, amestecati si lasati sa creasca timp de aproximativ 10 minute.</p>
<p>Taiati margarina in fasii intr-un castron mare de plastic unde veti framanta, adaugati smantana, ou, coaja de lamaie, zahar si zahar vanilat, apoi zdrobiti totul bine cu o furculita si combinati cu drojdia dospita.</p>
<p>Acum adaugati praf de copt si faina, amestecati si apoi framantati un aluat fin si fin, care nu se lipeste de mana. Acoperiti cu un prosop de bucatarie curat si lasati-l sa se odihneasca timp de 30 de minute.</p>
<p>Intre timp, pregatiti umplutura. Se amesteca semintele de mac, ciocolata si zaharul intr-o oala, se toarna laptele si se pune pe aragaz. Gatiti la foc mediu.</p>
<p>Umplutura trebuie sa aiba o consistenta cremoasa, asa ca, daca pare subtire, gateste putin mai mult pana cand lichidul in exces se evapora (puteti adauga cateva lingurite de gris daca este cazul). Se ia de pe foc si se adauga gemul si se amesteca totul bine. Lasa-l sa se raceasca putin.</p>
<p>Dupa ce aluatul s-a odihnit, intindeti-l pe o suprafata de lucru fainata si amestecati-l putin, apoi impartiti-l in 3 parti egale.</p>
<p>Luati o tava de dimensiuni medii (a mea are 32 × 23 cm). Intindeti prima parte a aluatului cu sucitorul la dimensiunea suprafetei inferioare a tavii de copt, rotiti-l pe sucitor si transferati-l pe foaia de copt.</p>
<p>Se acopera cu jumatate din umplutura pregatita. Derulati a doua crusta, transferati-o in tava de copt in acelasi mod, acoperiti-o cu restul umpluturii si terminati cu ultima crusta. Intepati cu o furculita, astfel incat placinta sa respire si sa nu se umfle in timpul coacerii.</p>
<p>Puneti placinta intr-un cuptor preincalzit la 180 de grade si coaceti timp de 30-35 de minute sau pana cand placinta se rumeneste frumos.</p>
<p>Topiti ciocolata cu margarina la foc mic, adaugati ulei si acoperiti placinta cu glazura. Cand este ferma, taiati placinta cubulete.</p>

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