<p>ð Ingrediente:</p>
<p>ð¸ Ferment:</p>
<p>300 ml lapte</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>15 g drojdie proaspata (sau 7 g uscata)</p>
<p>20 g zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>150 g faina alba</p>
<p>ð¸ Aluat:</p>
<p>500 g faina alba</p>
<p>1/2 lingurita sare</p>
<p>2 oua</p>
<p>60 g zahar</p>
<p>100 g unt moale</p>
<p>ð¸ Pentru uns:</p>
<p>1 lingura ulei</p>
<p>ð¸ Umplutura:</p>
<p>100 g unt moale</p>
<p>150 g zahar</p>
<p>20 g scortisoara</p>
<p>ð¸ Pentru umezit:</p>
<p>50 ml lapte</p>
<p>ð¸ Crema:</p>
<p>50 g zahar pudra</p>
<p>250 g crema de branza</p>
<p>50 ml lapte</p>
<p><img class="alignnone size-full wp-image-27683" src="https://bucatarianoastra.online/wp-content/uploads/2026/03/melci-cu-crema-de-branza.png" alt="" width="1024" height="1536" /></p>
<p>ð©ð³ Mod de preparare:</p>
<p>1ï¸â£ Amesteca laptele cu drojdia, zaharul si faina (cernuta). Lasa la crescut 30-40 minute intr-un loc cald.</p>
<p>2ï¸â£ Bate ouale cu zaharul si sarea pana devin pufoase.</p>
<p>3ï¸â£ Adauga untul moale si maiaua, amesteca bine. Pune faina treptat si framanta pana obtii un aluat. Lasa-l la dospit 1 ora.</p>
<p>ð Sfat: Cerne faina si adaug-o in transe pentru un aluat fin.</p>
<p>4ï¸â£ Intinde aluatul intr-o foaie dreptunghiulara (aprox. 0,4 cm). Unge cu unt si presara zahar + scortisoara.</p>
<p>5ï¸â£ Ruleaza aluatul si taie bucati de 3-4 cm.</p>
<p>6ï¸â£ Pune melcii in tava cu hartie de copt, lasa-i 15 minute la crescut. Unge cu lapte si coace la 180°C timp de 25-30 minute.</p>
<p>7ï¸â£ Pentru crema: mixeaza crema de branza cu zaharul pudra si laptele.</p>
<p>8ï¸â£ Dupa ce s-au racit, unge melcii cu crema.</p>
<p><img class="alignnone size-full wp-image-27682" src="https://bucatarianoastra.online/wp-content/uploads/2026/03/melcu-cu-branza.png" alt="" width="1536" height="1024" /></p>
<p>⨠Rezultatul: desert pufos, aromat si perfect pentru orice zi!</p>
<p>ð¡ Sfat: Pastreaza-i intr-un recipient inchis ca sa ramana moi.</p>
<p>Salveaza reteta si incearc-o! ð¤</p>
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