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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>550 g faina ,</p>
<p>200 ml apa,</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1/2 cub de drojdie proaspata,</p>
<p>5 linguri de ulei,</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>2 oua intregi,</p>
<p>2 lingurite de sare,</p>
<p>1 lingurita de zahar.</p>
<p>Pentru umplutura:</p>
<p>100 g de unt sau margarina,</p>
<p>300 g de branza la alegere,</p>
<p>3-4 linguri de iaurt</p>
<p>seminte de susan pentru presarat deasupra.</p>
<p><img class="alignnone size-full wp-image-25715" src="https://bucatarianoastra.online/wp-content/uploads/2025/06/placinta-cu-unt-si-branza.png" alt="" width="855" height="937" /></p>
<p>Mod de preparare:</p>
<p>Dizolvati drojdia si zaharul in apa calda cu 2 linguri de faina intr-un bol adanc si lasati timp de 10 minute, pana cand compozitia devine spumoasa.</p>
<p>Cand drojdia s-a activat, adaugati cele doua oua, lasate anterior la temperatura camerei, uleiul, sarea si incepeti treptat sa adaugati faina.</p>
<p>Cand aluatul devine ferm, framantati-l cu mana, astfel incat sa fie suficient de moale si elastic si sa nu se lipeasca de mana.</p>
<p>Cand framantati aluat moale, adaugati intotdeauna faina putin cate putin si amestecati treptat, deoarece depinde intotdeauna de faina cata umiditate va absorbi, asa ca se poate intampla sa aveti nevoie de putin mai putin sau putin mai mult de 550 g, asa cum este indicat in reteta.</p>
<p>Acoperiti aluatul si lasati-l sa se odihneasca aproximativ 15 minute.</p>
<p><img class="alignnone size-full wp-image-25716" src="https://bucatarianoastra.online/wp-content/uploads/2025/06/aluat-4.png" alt="" width="637" height="343" /></p>
<p>Apoi, dati-i forma unei rulade, impartiti-o in 12 parti egale.</p>
<p>Framantati fin fiecare bucata de aluat si formati-o sub forma de bila.</p>
<p><img class="alignnone size-full wp-image-25717" src="https://bucatarianoastra.online/wp-content/uploads/2025/06/12-chifle.png" alt="" width="690" height="374" /></p>
<p>Intindeti fiecare bila de aluat intr-o crusta de marimea unei farfurii mari cu un sucitor si ungeti intreaga suprafata a fiecarei cruste cu unt topit.</p>
<p>Presarati cu branza sfaramata, daca doriti (puteti folosi branza de vaci, branza proaspata sau orice altceva va place).</p>
<p><img class="alignnone size-full wp-image-25718" src="https://bucatarianoastra.online/wp-content/uploads/2025/06/branza-1.png" alt="" width="637" height="338" /></p>
<p>Asezati straturile unul peste altul, intinzand ultimul strat cu un sucitor si transferandu-l pe celelalte.</p>
<p>Transferati stratul astfel aranjat intr-o tava sau forma rotunda bine unsa sau pur si simplu tapetata cu hartie de copt.</p>
<p><img class="alignnone size-full wp-image-25719" src="https://bucatarianoastra.online/wp-content/uploads/2025/06/placinta-2.png" alt="" width="633" height="341" /></p>
<p>Taiati in cuburi sau triunghiuri, adaugati deasupra 3-4 linguri de iaurt sau smantana lichida, incalzita in prealabil la temperatura camerei, si presarati din abundenta cu seminte de susan sau seminte la alegere.</p>
<p><img class="alignnone size-full wp-image-25720" src="https://bucatarianoastra.online/wp-content/uploads/2025/06/susan.png" alt="" width="633" height="349" /></p>
<p>Coaceti intr-un cuptor preincalzit la 200 de grade timp de aproximativ o jumatate de ora.</p>
<p>Dupa coacere, stropiti cu putin unt topit sau ulei.</p>
<p><img class="alignnone size-full wp-image-25721" src="https://bucatarianoastra.online/wp-content/uploads/2025/06/placinta-cu-branza.png" alt="" width="632" height="341" /></p>
<p>Pofta buna!</p>

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