O prajitura perfecta pentru orice ocazie- Prajitura Craiasa Zapezii

<p>Prajitura Craiasa Zapezii o poti face oricand<&sol;p>&NewLine;<p>Ingrediente&colon;<&sol;p>&NewLine;<p>Pentru blat&colon;<&sol;p>&NewLine;<p>4 linguri faina<&sol;p>&NewLine;<p>5 linguri de zahar<&sol;p>&NewLine;<p>5 albusuri<&sol;p>&NewLine;<p>3 linguri ulei<&sol;p>&NewLine;<p>1&sol;2 pachet praf de copt<&sol;p>&NewLine;<p>Pentru crema&colon;<&sol;p>&NewLine;<p>4 linguri amidon alimentar &lpar;faina&rpar;<&sol;p>&NewLine;<p>150 gr zahar<&sol;p>&NewLine;<p>3 plicuri zahar vanilat<&sol;p>&NewLine;<p>5 galbenusuri<&sol;p>&NewLine;<p>500 ml lapte<&sol;p>&NewLine;<p>100 gr ciocolata amaruie<&sol;p>&NewLine;<p>250 gr margarina Rama Maestro<&sol;p>&NewLine;<p>Alte ingrediente&colon;<&sol;p>&NewLine;<p>200 ml lapte<&sol;p>&NewLine;<p>200 gr biscuiti Petite Beurre<&sol;p>&NewLine;<p>250 ml frisca<&sol;p>&NewLine;<p>50 gr nuca de cocos<&sol;p>&NewLine;<p>Mod de preparare&colon;<&sol;p>&NewLine;<p>Blat&colon;<&sol;p>&NewLine;<p>Albusurile se bat spuma cu un varf de cutit de sare apoi se adauga treptat zaharul si se mixeaza pana se topeste&period; Adaugam treptat si uleiul&comma; mixam si apoi adaugam faina amestecata cu praful de copt&period; Amestecam peste cap cu o lingura de lemn&period;<&sol;p>&NewLine;<p>Turnam aluatul intr-o tava tapetata cu hartie de copt &lpar;dimensiuni 25×35&rpar; apoi coacem 15 minute&comma; la 175 grade Celsius&period;<&sol;p>&NewLine;<p>Scoatem blatul si caldut il insiropam cu 3-4 linguri de lapte cald&period;<&sol;p>&NewLine;<p>Crema&colon;<&sol;p>&NewLine;<p>Margarina trebuie sa fie la temperatura camerei&period; Amestecam galbenusurile cu amidonul alimentar sau faina&comma; zaharul si zaharul vaniliat&period;<&sol;p>&NewLine;<p>Adaugam treptat laptele cald si punem amestecul la foc mic&comma; amestecand mereu pana se ingroasa ca o budinca&period;<&sol;p>&NewLine;<p>Il impartim in doua si intr-o jumatate adaugam ciocolata rupta bucatele&period;<&sol;p>&NewLine;<p>Amestecam pana se omogenizeaza&period;<&sol;p>&NewLine;<p>Punem cate o folie de plastic peste fiecare jumatate de crema si lasam sa se raceasca&period;<&sol;p>&NewLine;<p>In crema cu ciocolata adaugam 100 gr margarina&comma; cate o bucatica pe rand si mixam bine dupa fiecare&period; In crema de vanilie adaugam 150 gr margarina&comma; cate o bucatica pe rand si mixam bine dupa fiecare&period;<&sol;p>&NewLine;<p>Asamblare&colon;<&sol;p>&NewLine;<p>Punem pe o tava blatul insiropat&comma; apoi crema de ciocolata&comma; un rand de biscuiti inmuiati in lapte&comma; crema de vanilie&period;<&sol;p>&NewLine;<p>Punem prajitura la rece &lpar;de preferat sa o preparati cu o zi inainte&rpar; si in ziua in care o servim punem frisca si deasupra presaram nuca de cocos&period;<&sol;p>&NewLine;<div class&equals;"0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index&equals;"3" style&equals;"float&colon; none&semi; margin&colon;10px 0 10px 0&semi; text-align&colon;center&semi;">&NewLine; &NewLine; &NewLine;<div data-type&equals;"&lowbar;mgwidget" data-widget-id&equals;"1258117"> &NewLine;<&sol;div> &NewLine;<script>&lpar;function&lpar;w&comma;q&rpar;&lbrace;w&lbrack;q&rsqb;&equals;w&lbrack;q&rsqb;&vert;&vert;&lbrack;&rsqb;&semi;w&lbrack;q&rsqb;&period;push&lpar;&lbrack;"&lowbar;mgc&period;load"&rsqb;&rpar;&rcub;&rpar;&lpar;window&comma;"&lowbar;mgq"&rpar;&semi; &NewLine;<&sol;script> &NewLine;&NewLine;<&sol;div>&NewLine;&NewLine;<div style&equals;"font-size&colon; 0px&semi; height&colon; 0px&semi; line-height&colon; 0px&semi; margin&colon; 0&semi; padding&colon; 0&semi; clear&colon; both&semi;"><&sol;div><&sol;p>

Advertisement
Advertisement
Cami: