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<p>Celebra reteta pentru cozonaci a lui chef <a href="https://bucatarianoastra.online/reteta-de-cozonac-pe-care-o-adora-toti-romanii-explicata-pas-cu-pas-de-chef-sorin-bontea/">Sorin Bontea</a>, usor de facut si foarte gustoasa.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Din cantitatile date obtinem doi cozonaci.</p>
<p>-1 kg faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-350 g zahar</p>
<p>-8 galbenusuri</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-coaja rasa de la o lamaie</p>
<p>-coaja rasa de la o portocala</p>
<p>-50 ml de ulei</p>
<p>-1/2 lingurita de sare</p>
<p>-14 g de drojdie uscata</p>
<p>-o esenta de vanilie</p>
<p>-un pachet de unt</p>
<p>-1 litru de lapte</p>
<p>-150 g de zahar</p>
<p>-8 albusuri</p>
<p>-80 g cacao</p>
<p>-250 g nuca pisata</p>
<p>-25 ml esenta de rom</p>
<p>Mod de preparare:</p>
<p>Se pune laptele la incalzit, aproximativ 400 ml.</p>
<p>Intr-un bol se amesteca ingredientele uscate, adica faina, drojdia, coaja de lamaie si coaja de portocala.</p>
<p>Dupa ce se amesteca ingredientele, faceti o gaura in mijloc.</p>
<p>Separat galbenusurile de ou se amesteca cu sarea pana se omogenizeaza.</p>
<p>Se topesc 150 g de unt.</p>
<p>Se dizolva zaharul in laptele cald, amestecam constant pana se topeste zaharul.</p>
<p>Peste ingredientele uscate de adauga esenta de vanilie, ouale amestecate cu sarea si laptele in care s-a topit zaharul.</p>
<p>Toate aceste ingrediente se amesteca pana cand aluatul capata consistenta dorita.</p>
<p>Separat, se amesteca uleiul cu untul topit.</p>
<p>Cand coca s-a omogenizat bine, adaugam untul amestecat cu uleiul.</p>
<p>Se framanta aluatul cu mainile pana se incorporeaza uleiul si untul, care se adauga cate putin.</p>
<p>Pentru a obtine un cozonac pufos si fraged, care se rupe fasii, trebuie sa framantati de mai multe ori coca pentru.</p>
<p>Aluatul se lasa la crescut o ora si jumatate, dar la fiecare jumatate de ora se mai framanta putin.</p>
<p>Pana creste aluatul, puteti pregati umplutura de cozonac.</p>
<p>Albusurile se bat spuma cu zaharul pana obtinem o bezea.</p>
<p>Apoi se adauga cacao, nuci si esenta de rom.</p>
<p>Coca gata crescuta se imparte in doua.</p>
<p>Fiecare jumatate se imparte si ea in doua.</p>
<p>Intindem una dintre cele 4 bucati intr-un dreptunghi.</p>
<p>Compozitia se imparte si ea in 4 si se intinde pe foaia in forma de dreptunghi.</p>
<p>Foaia se ruleaza si se repeta acelasi lucru si la celelalte 3 parti.</p>
<p>Se impletesc cate 2 rulori, tava se unge cu ulei si se aseaza cozonacul in tava.</p>
<p>Trebuie lasat in tava sa mai creasca aproximativ 45 minute.</p>
<p>Pe deasupra, se unge cozonacul cu un amestec de ou si lapte si puteti presara cu zahar.</p>
<p>Cozonacul se baga la cuptor pentru 50 minute, la 170 grade,</p>

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