<p>Ingrediente:</p>
<p>Lapte &#8211; 300 ml</p>
<p>Sunca presata/ keiser, salam &#8211; 200 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Cascaval &#8211; 200 g</p>
<p>Faina &#8211; 450 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ulei vegetal &#8211; 3 linguri</p>
<p>Unt &#8211; 60 g</p>
<p>Sare -0,5 lingurita</p>
<p>Zahar &#8211; 1 lingura</p>
<p>Drojdie &#8211; 1 lingurita</p>
<p>Mod de preparare:</p>
<p>Se pune zaharul, sarea si drojdia in laptele cald.</p>
<p>Se amesteca, se cerne faina in cateva etape.</p>
<p>Se framanta aluatul elastic si moale cu ulei vegetal.</p>
<p>Lasati aluatul la loc cald sub folie timp de 40 de minute.</p>
<p>Apoi intindem chifla intr-un strat mare de cel mult 2 mm grosime.</p>
<p>Unge aluatul cu generozitate cu unt caldut.</p>
<p>Dam cascavalul pe razatoare, taiem salamul in bucati mici.</p>
<p>Se presara un strat de aluat cu boia de ardei, apoi un strat de casacval si salam.</p>
<p><img class="alignnone size-full wp-image-22332" src="https://bucatarianoastra.online/wp-content/uploads/2023/08/salam.jpg" alt="" width="790" height="415" /></p>
<p>Stratul rezultat trebuie pliat de la un capat la mijloc, acoperiti partea pliata cu al doilea capat.</p>
<p>Taiem dreptunghiul alungit rezultat in dreptunghiuri similare, cu o latura mai mica.</p>
<p><img class="alignnone size-full wp-image-22330" src="https://bucatarianoastra.online/wp-content/uploads/2023/08/pizza.jpg" alt="" width="790" height="420" /></p>
<p>Taiem toate dreptunghiurile la mijloc, fara sa ajungem la capat.</p>
<p><img class="alignnone wp-image-22331" src="https://bucatarianoastra.online/wp-content/uploads/2023/08/mini-pizza.jpg" alt="" width="790" height="411" /></p>
<p>Rasucim cele doua parti ale unui dreptunghi in codite si conectam la capetele libere.</p>
<p>Asezati-le pe o foaie de copt tapetata cu hartie de copt.</p>
<p>Se coc la 180 de grade timp de 30 de minute.</p>
<p>Puteti unge covrigii cu galbenus inainte de coacere.</p>
<p>Astfel, vor obtine o crusta aurie frumoasa.</p>
<p><img class="alignnone size-full wp-image-22333" src="https://bucatarianoastra.online/wp-content/uploads/2023/08/covrigi.jpg" alt="" width="788" height="391" /></p>
<p>Pofta buna!</p>
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