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<p>Aceste turte sunt pufoase, moi, umflate si goale in interior. Le puteti unge cu unt, cat sunt fierbinti, sau le puteti umple cu ce aveti chef. Lipiile pe baza de chefir sunt numai bune servite cu ceai sau pot inlocui painea. Incercati neaparat!</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>INGREDIENTE:</p>
<p>– 1 kg de faina;</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>– 400 ml de chefir, lapte batut sau iaurt;</p>
<p>– 400 ml de apa;</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>– 40 gr de drojdie proaspata;</p>
<p>– 1 lingurita de sare;</p>
<p>– 1 lingurita de zahar;</p>
<p>– ulei.</p>
<p>MOD DE PREPARARE:</p>
<p>1. Amestecati drojdia cu 1 lingurita de zahar, 1 pahar de apa calda (38°С) si cateva linguri de faina (din cantitatea totala). Lasati amestecul pentru 10 minute, astfel drojdia se va activa si, totodata, veti verifica daca este proaspata. Trebuie sa faca spuma deasupra.</p>
<p>2. Adaugati, in vasul cu maia, sare, apoi turnati inca 1 pahar cu apa si chefirul la temperatura camerei. Amestecati foarte bine.</p>
<p>3. Incorporati treptat faina (o cerneti direct in vas) si incepeti sa framantati un aluat lipicios (manual sau cu ajutorul robotului de bucatarie). Ungeti mainile cu ulei si continuati sa framantati (nici intr-un caz nu mai adaugati faina).</p>
<p>4. Ungeti aluatul si vasul cu ulei, acoperiti cu un prosop si lasati aluatul la loc cald, pentru 40-60 de minute, pana va creste de 2 ori.</p>
<p>5. Aluatul ramane lipicios, deci folositi ulei, atunci cand veti forma lipiile. Lucrati putin aluatul, apoi il impartiti in bucati, a cate 210 gr fiecare (noi am obtinut 9 bucati), si le rotunjiti.</p>
<p>6. Luati cate o bila de aluat, o pudrati cu putina faina si intindeti, cu sucitorul, lipii de diametrul tigaii si cu grosimea mai putin de 1 cm.</p>
<p>7. Infierbantati foarte bine tigaia, adaugati lipia, asteptati aproximativ 1 minut si o intoarceti pe cealalta parte. Daca o veti usca prea tare, ea nu se va umfla atat de bine, cand o veti intoarce. La fel se va intampla si daca tigaia nu va fi suficient de fierbinte. Prajiti lipiile pe tigaia uscata, la foc mare si intorcandu-le periodic.</p>
<p>8. Scoateti lipiile fierbiniti pe grila si le puteti unge cu unt. Fiecare lipie se prajeste in aproximativ 5-7 minute, totul depinde de cat de groasa este tigaia si cat de mare este focul, deci orientati-va dupa propria tigaie.</p>
<p>9. Daca nu le ungeti cu unt, lipiile reci se pastreaza ca painea, sa nu se usuce.</p>
<p>Reteta este absolut minunata si veti fi incantati de rezultat. Serviti lipiile cu orice doriti dumneavoastra. Va asiguram ca le veti gati des si toata familia va fi multumita.</p>
<p>Pofta buna!</p>

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