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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>faina simpla &#8211; 680 g</p>
<p>lapte &#8211; 400 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>zahar &#8211; 70 g</p>
<p>drojdie uscata &#8211; 7 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>oua &#8211; 3 buc</p>
<p>unt &#8211; 150 g</p>
<p>branza de vaci &#8211; dupa cum este necesar, aproximativ 1 kg</p>
<p>ulei de floarea soarelui &#8211; 3 linguri</p>
<p>faina simpla &#8211; 180 g</p>
<p>zahar granulat &#8211; 90 g</p>
<p>unt &#8211; 80 g</p>
<p><img class="alignnone size-full wp-image-27428" src="https://bucatarianoastra.online/wp-content/uploads/2022/07/rulouri-cu-branza-de-vaci.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Amestecati laptele caldut, zaharul si drojdia uscata intr-un castron si bateti amestecul cu un tel.</p>
<p>Se acopera apoi vasul si se lasa drojdia sa creasca aproximativ 10 minute.</p>
<p>Se amesteca si se adauga doua oua si se amesteca bine.</p>
<p>Cerneti 500 pana la 600 de grame de faina in lapte &#8211; adaugati intotdeauna suficient pentru ca aluatul sa nu fie nici subtire, nici tare.</p>
<p>Amestecati totul corect cu o lingura de lemn.</p>
<p>Cerneti 60 pana la 80 de grame de faina in aluat, din nou, dupa cum este necesar, si lucrati-l cu mainile pentru un timp.</p>
<p>Apoi rasturnati aluatul intr-un vas si amestecati cu untul inmuiat.</p>
<p>Apoi procesati aluatul pana devine omogen.</p>
<p>Pentru a nu se lipi de maini, il puteti unge cu ulei de floarea soarelui.</p>
<p>Dupa procesare, aluatul se pune la loc intr-un vas uns cu putin ulei de floarea soarelui, se acopera si se lasa la crescut la loc caldut o ora.</p>
<p>In timp ce creste, pregatiti pesmetul.</p>
<p>Puneti intr-o farfurie adanca zaharul granulat, faina si untul moale.</p>
<p>Procesati totul cu degetele pana se formeaza firimituri.</p>
<p>Intoarceti aluatul pe un sucitor usor uns cu ulei, procesati-l putin.</p>
<p>Apoi impartiti-l in doua parti si apoi fiecare in alte 10.</p>
<p>Formati o chifla mica din fiecare bucata.</p>
<p>Apoi acoperiti chiflele cu un prosop si lasati-le sa creasca timp de 10 minute.</p>
<p>Intindeti o chifla dreptunghiulara din chifla crescuta.</p>
<p>Intindeti doua-trei lingurite de branza de vaci pe partea mai scurta a dreptunghiului si stropiti-l cu putin pesmet.</p>
<p>Atentie, ar trebui sa va mai ramana aproximativ o treime din firimituri.</p>
<p>Indoiti marginile mai lungi ale dreptunghiului usor spre interior si apoi rulati totul astfel incat umplutura sa fie la mijloc.</p>
<p><img class="alignnone wp-image-19225" src="https://bucatarianoastra.online/wp-content/uploads/2022/07/rulou.png" alt="" width="747" height="493" /></p>
<p>Puneti rulourile pe o tava tapetata cu hartie de copt, acoperiti-le cu un prosop si lasati-le sa creasca 10-15 minute.</p>
<p><img class="alignnone wp-image-19226" src="https://bucatarianoastra.online/wp-content/uploads/2022/07/rulouri.png" alt="" width="750" height="483" /><br />
Bateti un galbenus de ou si doua linguri de lapte intr-un castron.</p>
<p>Ungeti rulourile cu amestecul si presarati restul firimiturilor deasupra.</p>
<p>Preincalziti cuptorul la 180°C si coaceti timp de 35 pana la 40 de minute.</p>
<p>Pofta buna!</p>

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