{"id":1992,"date":"2022-09-23T12:11:12","date_gmt":"2022-09-23T12:11:12","guid":{"rendered":"http:\/\/www.consilier.top\/?p=1992"},"modified":"2022-09-23T12:11:13","modified_gmt":"2022-09-23T12:11:13","slug":"cum-sa-faci-clatite-pufoase-3-secrete","status":"publish","type":"post","link":"https:\/\/www.consilier.top\/?p=1992","title":{"rendered":"Cum s\u0103 faci cl\u0103tite pufoase: 3 secrete"},"content":{"rendered":"\n

Trucuri de a face fritle:<\/p>\n\n\n\n

  1. Kefirul trebuie folosit la temperatura camerei pentru a nu fi rece. Deci, acidul lactic \u0219i soda vor interac\u021biona mai bine. Ca rezultat, friturile vor fi mai luxuriante \u0219i mai aromate.<\/li>
  2. Dup\u0103 fr\u0103m\u00e2ntare, aluatul trebuie s\u0103 stea ceva timp la temperatura camerei (de la 15 la 30 de minute). Nu l\u0103sa\u021bi o lingur\u0103 sau o oal\u0103 \u00een ea.<\/li>
  3. Dup\u0103 ce aluatul este \u00eent\u0103rit, nu mai trebuie s\u0103-l amesteca\u021bi. Acest lucru afecteaz\u0103 \u0219i splendoarea friturilor.<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n\n

    Pute\u021bi fantezi \u0219i ad\u0103uga\u021bi stafide, caise uscate, mere, gutui la pr\u0103jituri. \u00cen general, rafineaz\u0103-le dup\u0103 gustul t\u0103u. Dar, cel mai important, nu pune\u021bi mult din toate, astfel \u00eenc\u00e2t s\u0103 nu le afecteze m\u0103re\u021bia. Este nevoie doar de pu\u021bin pentru a ad\u0103uga arom\u0103.<\/p>\n\n\n\n

    Clatitele trebuie prajite la foc mediu cu capacul inchis. De \u00eendat\u0103 ce \u00eencep s\u0103 se rumeneasc\u0103 pe partea de jos, iar deasupra apar g\u0103uri, le pute\u021bi \u00eentoarce. Este de preferat s\u0103 o face\u021bi cu o spatul\u0103.<\/p>\n\n\n\n

    Clatite pe chefir<\/h4>\n\n\n\n

    Produse:<\/strong><\/p>\n\n\n\n

    0,5 l chefir
    1 ou
    1-1,5 linguri. zah\u0103r
    1\/3 linguri\u021b\u0103. sare
    0,5 linguri\u021b\u0103 bicarbonat de sodiu
    350 g f\u0103in\u0103
    Cum se prepar\u0103 pr\u0103jituri:
    <\/strong>Turna\u021bi chefir \u00eentr-un bol, ad\u0103uga\u021bi ou, zah\u0103r \u0219i sare. Se amestec\u0103 totul bine cu un tel.<\/p>\n\n\n\n

    Apoi turna\u021bi f\u0103in\u0103 \u0219i sifon (soda trebuie ad\u0103ugat\u0103 cu f\u0103in\u0103, nu \u00eenainte)<\/p>\n\n\n\n

    Apoi amesteca\u021bi aluatul. Este destul de groas\u0103, dar nu v\u0103 fie team\u0103 s\u0103 o amesteca\u021bi. Amestec\u0103 bine aluatul imediat. Pentru c\u0103 acest aluat nu mai trebuie amestecat. Este contraindicat pentru el!<\/p>\n\n\n\n

    A\u0219a c\u0103 a\u021bi fr\u0103m\u00e2ntat aluatul – acum pute\u021bi uita \u00een siguran\u021b\u0103 de el timp de 10-15 minute (dac\u0103 chefirul este de la frigider, este mai bine s\u0103 “uita\u021bi” timp de 20-30 de minute). Aluatul va cre\u0219te u\u0219or \u0219i structura acestuia se va schimba. Ei bine, glutenul este umflat, de la sine.<\/p>\n\n\n\n

    Apoi aprinde\u021bi aragazul, pune\u021bi tigaia. Am pus o tigaie umed\u0103 – a\u0219tept s\u0103 se usuce – ca s\u0103 se \u00eenc\u0103lzeasc\u0103, turnam ulei.<\/p>\n\n\n\n

    Deci uleiul se \u00eenc\u0103lze\u0219te. Lua\u021bi o lingur\u0103 \u0219i \u00eencepe\u021bi s\u0103 culege\u021bi aluatul. Cu o parte a lingurii, lua\u021bi aluatul chiar de pe pere\u021bii vasului. Apoi la fel de atent pune\u021bi aluatul \u00een tav\u0103. Nu-l rupe\u021bi, nu-l scutura\u021bi. \u0218i v\u0103 desp\u0103r\u021bi\u021bi.<\/p>\n\n\n\n

    Se stinge – se pr\u0103je\u0219te. \u00cencet. Uit\u0103-te la pr\u0103jituri – prin ele devine clar c\u00e2nd este timpul s\u0103 le \u00eentorci. Mai lasa-le putin timp, pentru ca frijiile se prajesc mai repede pe cealalta parte. Dac\u0103 deja vede\u021bi pe marginea cl\u0103titei c\u0103 aluatul s-a lipit cel pu\u021bin dou\u0103 treimi, \u00eel pute\u021bi \u00eentoarce.<\/p>\n\n\n\n

    Aduce\u021bi spatula sub cl\u0103tit\u0103 complet \u0219i \u00eentoarce\u021bi-o \u00eentr-o singur\u0103 mi\u0219care. Un aluat mai sub\u021bire se va \u00eentinde, desigur. \u0218i aluatul nostru nu este deloc. Dimpotriv\u0103, se va ridica doar mai puternic.<\/p>\n\n\n\n

    Ah, da, nu am uitat un pic – cand turnati aluatul in tava, tineti cont ca friturile se vor dubla, asa ca pastrati distanta.<\/p>\n\n\n\n

    C\u00e2nd pr\u0103ji\u021bi fri\u021bei pe dos, nu v\u0103 teme\u021bi, ridica\u021bi-le cu o spatul\u0103 \u0219i vede\u021bi cum se pr\u0103je\u0219te fundul.<\/p>\n\n\n\n

    Scoate\u021bi lotul finit – ad\u0103uga\u021bi imediat ulei, astfel \u00eenc\u00e2t nivelul s\u0103 fie acela\u0219i.<\/p>\n\n\n\n

    S-a turnat ulei – nu a\u0219tepta\u021bi s\u0103 se \u00eenc\u0103lzeasc\u0103 – pune\u021bi din nou aluatul \u0219i imediat \u0219i continua\u021bi s\u0103 pr\u0103ji\u021bi.<\/p>\n\n\n\n

    \u00cen al doilea eveniment \u0219i \u00een cele ulterioare, \u00eencep deja s\u0103 reduc c\u0103ldura. Pentru c\u0103 tigaia se \u00eenc\u0103lze\u0219te mai mult \u0219i nu avem nevoie de mai mult.<\/p>\n\n\n\n

    G\u0103te\u0219te cu pl\u0103cere! Rezultate excelente pentru tine!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Trucuri de a face fritle: Kefirul trebuie folosit la temperatura camerei pentru a nu fi rece. Deci, acidul lactic \u0219i soda vor interac\u021biona mai bine. Ca rezultat, friturile vor fi mai luxuriante […]<\/p>\n","protected":false},"author":1,"featured_media":1993,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1992","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-retete"],"yoast_head":"\nCum s\u0103 faci cl\u0103tite pufoase: 3 secrete - Consilier<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.consilier.top\/?p=1992\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cum s\u0103 faci cl\u0103tite pufoase: 3 secrete - 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