{"id":3428,"date":"2023-03-09T22:31:51","date_gmt":"2023-03-09T22:31:51","guid":{"rendered":"http:\/\/www.consilier.top\/?p=3428"},"modified":"2024-03-25T10:02:47","modified_gmt":"2024-03-25T10:02:47","slug":"reteta-paska-cele-mai-bune-si-dovedite-retete-pas-cu-pas-pentru-paska-paska-reteta-cu-foto-si-video","status":"publish","type":"post","link":"https:\/\/www.consilier.top\/?p=3428","title":{"rendered":"Reteta Paska &#8211; cele mai bune si dovedite retete pas cu pas pentru paska. Paska (reteta) cu foto si video"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u00cenainte de Pa\u0219te, gospodinele caut\u0103\u00a0<strong>re\u021bete de paska delicioas\u0103 \u0219i pufoas\u0103<\/strong>\u00a0.\u00a0\u00cen aceast\u0103 selec\u021bie, ve\u021bi g\u0103si \u0219i\u00a0<strong>o re\u021bet\u0103 de pasca cu br\u00e2nz\u0103<\/strong>\u00a0,\u00a0<strong>pasca Cruffin<\/strong>\u00a0,\u00a0<strong>panettone italian<\/strong>\u00a0\u0219i\u00a0<strong>pasca cu br\u00e2nz\u0103 f\u0103r\u0103 coacere<\/strong>\u00a0.\u00a0Nu uita\u021bi s\u0103 face\u021bi\u00a0<strong>glazura perfect\u0103 de zah\u0103r pentru paska<\/strong>\u00a0care nu se sf\u0103r\u00e2m\u0103 \u0219i nu se lipe\u0219te!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Paska &#8220;Sviatkova&#8221; de Daria Tsvek: o re\u021bet\u0103 dovedit\u0103 pentru paska cu o fotografie<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingrediente:<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg de faina,<\/li>\n\n\n\n<li>400 g lapte<\/li>\n\n\n\n<li>10 galbenusuri de ou,<\/li>\n\n\n\n<li>100 g drojdie umed\u0103,<\/li>\n\n\n\n<li>200 g de unt sau margarin\u0103,<\/li>\n\n\n\n<li>300 g zahar,<\/li>\n\n\n\n<li>100 g rodzinok,<\/li>\n\n\n\n<li>1\/2 linguri\u021b\u0103.&nbsp;sare,<\/li>\n\n\n\n<li>coaja rasa a 1 lamaie.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Reteta pentru prepararea paska:<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>&nbsp;Mai \u00eent\u00e2i trebuie s\u0103 fr\u0103m\u00e2nta\u021bi aluatul.&nbsp;Dizolvam drojdia in laptele caldut si adaugam 100 g zahar si 200 g faina.&nbsp;Amesteca totul bine si pune-l intr-un loc caldut pentru ca aluatul sa isi dubleze volumul.<\/li>\n\n\n\n<li>Dup\u0103 ce amestecul cre\u0219te, ad\u0103uga\u021bi restul de zah\u0103r, g\u0103lbenu\u0219urile de ou, stafidele, coaja de l\u0103m\u00e2ie, sarea \u0219i f\u0103ina.&nbsp;Framantam aluatul pana se omogenizeaza si la final adaugam grasimea topita dar racita.<\/li>\n\n\n\n<li>Fr\u0103m\u00e2nta\u021bi aproximativ 10-15 minute p\u00e2n\u0103 c\u00e2nd aluatul \u00eencepe s\u0103 se desprind\u0103 de pe m\u00e2ini!<\/li>\n\n\n\n<li>Pune\u021bi aluatul la loc cald, astfel \u00eenc\u00e2t s\u0103 \u00ee\u0219i dubleze volumul.<\/li>\n\n\n\n<li>Apoi coboar\u0103-l \u0219i a\u0219teapt\u0103 s\u0103 creasc\u0103 din nou.<\/li>\n\n\n\n<li>Intindem aluatul pe 1\/3 din vas si lasam sa se dubleze din nou.&nbsp;\u00cencinge cuptorul la o temperatur\u0103 de 200 de grade.<\/li>\n\n\n\n<li>Se pune paska si dupa 10 minute se reduce temperatura la 170-160 de grade.&nbsp;Coace\u021bi \u00eenc\u0103 50 de minute.<\/li>\n\n\n\n<li>Important: ar trebui s\u0103 fie exact 1 kg de f\u0103in\u0103, nici mai mult (pentru c\u0103 aluatul va fi str\u00e2ns) \u0219i nici mai pu\u021bin (pentru c\u0103 aluatul va c\u0103dea).&nbsp;Iar grasime (ulei) trebuie adaugata la final!<\/li>\n\n\n\n<li>Din acea por\u021bie se ob\u021bin 3-4 pasochka de m\u0103rime medie (ca \u00een FOTO).<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image\" id=\"attachment_39297\"><img decoding=\"async\" src=\"https:\/\/kolizhanka.com.ua\/wp-content\/uploads\/2021\/04\/IMG_20170413_203049-e1492107341554.jpeg\" alt=\"Paska &quot;Sviatkova&quot; de Daria Tsvek: o re\u021bet\u0103 dovedit\u0103 pentru paska cu o fotografie\" class=\"wp-image-39297\"\/><figcaption class=\"wp-element-caption\">Paska &#8220;Sviatkova&#8221; de Daria Tsvek: o re\u021bet\u0103 dovedit\u0103 pentru paska cu o fotografie<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Paska &#8220;Kraffin&#8221; &#8211; o re\u021bet\u0103 pas cu pas pentru paska-kraffin cu o fotografie<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dac\u0103 dori\u021bi s\u0103 v\u0103 trata\u021bi familia \u0219i oaspe\u021bii cu ceva nou, \u00eencerca\u021bi s\u0103 coace\u021bi aceast\u0103&nbsp;<strong>cruffin\u0103 de Pa\u0219te cu br\u00e2nz\u0103<\/strong>&nbsp;&nbsp;.&nbsp;Aluatul aerat de drojdie cu umplutur\u0103 de br\u00e2nz\u0103 \u0219i meri\u0219oare se transform\u0103 \u00eentr-o paska incredibil de festiv\u0103, de o form\u0103 neobi\u0219nuit\u0103.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingrediente:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>f\u0103in\u0103 de gr\u00e2u &#8211; 330 g<\/li>\n\n\n\n<li>lapte &#8211; 40 ml<\/li>\n\n\n\n<li>br\u00e2nz\u0103 &#8211; 200 g<\/li>\n\n\n\n<li>ou &#8211; 1 buc.<\/li>\n\n\n\n<li>afine uscate &#8211; 100 g<\/li>\n\n\n\n<li>vanilin\u0103 &#8211; 1 linguri\u021b\u0103.<\/li>\n\n\n\n<li>drojdie &#8211; 2 linguri\u021be.<\/li>\n\n\n\n<li>zah\u0103r &#8211; 135 g<\/li>\n\n\n\n<li>unt &#8211; 50 g<\/li>\n\n\n\n<li>g\u0103lbenu\u0219 de ou &#8211; 2 buc.<\/li>\n\n\n\n<li>petale de migdale &#8211; 50 g<\/li>\n\n\n\n<li>sare &#8211; 0,5 linguri\u021b\u0103.<\/li>\n\n\n\n<li>zah\u0103r pudr\u0103 &#8211; dup\u0103 gust<\/li>\n\n\n\n<li>ulei de masline<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Reteta pentru prepararea paska:<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mai \u00eent\u00e2i trebuie s\u0103 preg\u0103ti\u021bi aburul.&nbsp;Pentru a face acest lucru, ad\u0103uga\u021bi drojdie \u0219i 5 g de zah\u0103r \u00een laptele cald, apoi cerna\u021bi 30 g de f\u0103in\u0103 \u0219i amesteca\u021bi p\u00e2n\u0103 la omogenizare.&nbsp;Acoperi\u021bi cu folie alimentar\u0103 sau cu un prosop \u0219i pune\u021bi aluatul \u00eentr-un loc cald timp de 40 de minute.&nbsp;Aluatul trebuie s\u0103 dubleze volumul.<\/li>\n\n\n\n<li>Se rade br\u00e2nza separat, se adaug\u0103 spuma, oul, g\u0103lbenu\u0219urile, zah\u0103rul, vanilina \u0219i sarea, se bate p\u00e2n\u0103 se omogenizeaz\u0103.&nbsp;Ad\u0103ug\u00e2nd \u00eencet f\u0103ina r\u0103mas\u0103, fr\u0103m\u00e2nta\u021bi un aluat lipicios \u0219i gros.<\/li>\n\n\n\n<li>Unge\u021bi pere\u021bii unui vas ad\u00e2nc cu ulei de m\u0103sline \u0219i pune\u021bi aluatul acolo.&nbsp;Acoperi\u021bi vasul cu un prosop \u00eenmuiat \u00een prealabil \u00een ap\u0103 fierbinte \u0219i pune\u021bi-l \u00eentr-un loc cald timp de aproximativ 1,5 ore.<\/li>\n\n\n\n<li>Unge-\u021bi m\u00e2inile pentru a fi mai u\u0219or de lucrat.&nbsp;\u00cemp\u0103r\u021bi\u021bi aluatul \u00een trei p\u0103r\u021bi: dou\u0103 mai mari \u0219i una mic\u0103.&nbsp;Rotunji\u021bi, nivela\u021bi, acoperi\u021bi cu o folie \u0219i l\u0103sa\u021bi fiecare parte 10 minute.<\/li>\n\n\n\n<li>Pudra\u021bi suprafa\u021ba de lucru cu f\u0103in\u0103, pune\u021bi o bucat\u0103 de aluat pe ea \u0219i \u00eentinde\u021bi-o \u00eentr-un strat dreptunghiular sub\u021bire.&nbsp;Se unge cu unt, se presara stafide (sau merisoare) si petale de migdale.&nbsp;Rula\u021bi aluatul \u00eentr-o rol\u0103 str\u00e2ns\u0103, acoperi\u021bi cu o folie \u0219i proceda\u021bi la fel cu celelalte p\u0103r\u021bi ale aluatului.<img decoding=\"async\" width=\"800\" src=\"https:\/\/kolizhanka.com.ua\/wp-content\/uploads\/2020\/04\/4.jpg\">Paska &#8220;Kraffin&#8221; &#8211; o re\u021bet\u0103 pas cu pas pentru paska-kraffin cu o fotografie<\/li>\n\n\n\n<li>Transfera\u021bi rulada pe suprafa\u021ba de lucru, t\u0103iat\u0103 pe lungime, l\u0103s\u00e2nd c\u00e2\u021biva centimetri net\u0103iate.&nbsp;R\u0103suci\u021bi \u00een spiral\u0103 o jum\u0103tate la baz\u0103, apoi a doua, stivuind-o peste prima.&nbsp;Face\u021bi acela\u0219i lucru cu alte rulouri.<img decoding=\"async\" width=\"800\" src=\"https:\/\/kolizhanka.com.ua\/wp-content\/uploads\/2020\/04\/5.jpg\">Paska &#8220;Kraffin&#8221; &#8211; o re\u021bet\u0103 pas cu pas pentru paska-kraffin cu o fotografie<\/li>\n\n\n\n<li>Transfera\u021bi pasta \u00een form\u0103 \u0219i l\u0103sa\u021bi-o \u00eenc\u0103 o or\u0103 la loc cald.&nbsp;Apoi coace\u021bi la 190 \u00b0 C timp de 10 minute, iar dup\u0103 aceea reduce\u021bi temperatura la 180 \u00b0 C \u0219i g\u0103ti\u021bi \u00eenc\u0103 30 de minute.&nbsp;Dup\u0103 copt, se decoreaz\u0103 cu zah\u0103r pudr\u0103.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image\" id=\"attachment_39298\"><img decoding=\"async\" src=\"https:\/\/kolizhanka.com.ua\/wp-content\/uploads\/2021\/04\/thumb-840x440-1-1.jpeg\" alt=\"\" class=\"wp-image-39298\"\/><figcaption class=\"wp-element-caption\">Paska &#8220;Kraffin&#8221; &#8211; o re\u021bet\u0103 pas cu pas pentru paska-kraffin cu o fotografie<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Pasta de br\u00e2nz\u0103 este o re\u021bet\u0103 dovedit\u0103.&nbsp;Foarte gustoasa si usor de preparat!<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingrediente:&nbsp;<\/strong><strong>Opara:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>20 g drojdie presat\u0103<\/li>\n\n\n\n<li>50 ml lapte<\/li>\n\n\n\n<li>25 g (1 lingura) de zahar<\/li>\n\n\n\n<li>20 g de f\u0103in\u0103<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aluat:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>550 g faina (+\/-)<\/li>\n\n\n\n<li>100 ml lapte<\/li>\n\n\n\n<li>1\/3 lingurita.&nbsp;sare<\/li>\n\n\n\n<li>100 g unt (moale)<\/li>\n\n\n\n<li>50 ml ap\u0103<\/li>\n\n\n\n<li>200 g br\u00e2nz\u0103 cu lapte acru<\/li>\n\n\n\n<li>2 oua<\/li>\n\n\n\n<li>150 g zah\u0103r<\/li>\n\n\n\n<li>10 g zah\u0103r vanilat<\/li>\n\n\n\n<li>Zest de 1 l\u0103m\u00e2ie<\/li>\n\n\n\n<li>100-150 g stafide, fructe confiate<\/li>\n\n\n\n<li>1\/3 lingurita.&nbsp;turmeric (optional)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">O re\u021bet\u0103 pentru a face past\u0103 de br\u00e2nz\u0103<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Se dilueaz\u0103 drojdia \u00een lapte cald + zah\u0103r, f\u0103in\u0103, se las\u0103 15 minute.<\/li>\n\n\n\n<li>Bate\u021bi br\u00e2nza cu un blender cu ap\u0103.<\/li>\n\n\n\n<li>Pentru aluat: amesteca\u021bi laptele cald cu toate ingredientele, cu excep\u021bia stafidelor.&nbsp;Framantam aluatul cel putin 15 minute.&nbsp;Se fierb stafidele si se racesc, se amesteca cu faina, se framanta aluatul si se lasa acoperit 1,5 ore.<\/li>\n\n\n\n<li>Aluatul se framanta usor, se imparte si se umple formele in jumatate, se acopera si se lasa 1 ora, dar sa nu se ridice peste marginea de 1 cm.In aceasta portiune se obtin 1,5 kg de aluat.<\/li>\n\n\n\n<li>Coace\u021bi la o temperatur\u0103 de 180 de grade pentru primele 15 minute \u0219i aproximativ 30 de minute la 160 de grade, pute\u021bi acoperi cu folie s\u0103 nu se ard\u0103.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Poft\u0103 bun\u0103!&nbsp;<em>Re\u021bet\u0103 \u0219i fotografie &#8211;&nbsp;<a href=\"https:\/\/www.facebook.com\/groups\/1903214559897617\/permalink\/2902212029997860\">Tetyana Melnychuk<\/a><\/em><\/p>\n\n\n\n<figure class=\"wp-block-image\" id=\"attachment_39293\"><img decoding=\"async\" src=\"https:\/\/kolizhanka.com.ua\/wp-content\/uploads\/2021\/04\/Fotoram.io-7.jpg\" alt=\"\" class=\"wp-image-39293\"\/><figcaption class=\"wp-element-caption\">Pasta de br\u00e2nz\u0103 este o re\u021bet\u0103 dovedit\u0103.&nbsp;Foarte gustoasa si usor de preparat!<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Paska pufoas\u0103 de Pa\u0219te este o re\u021bet\u0103 simpl\u0103 \u0219i original\u0103<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Re\u021beta original\u0103 de pasca de Pa\u0219te, despre care am aflat recent, este f\u0103cut\u0103 din aluat pe lapte condensat.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Paska pe lapte condensat<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingrediente:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>450 g de f\u0103in\u0103<\/li>\n\n\n\n<li>0,5 linguri\u021b\u0103.&nbsp;sare<\/li>\n\n\n\n<li>8 g zah\u0103r vanilat<\/li>\n\n\n\n<li>8 g drojdie uscat\u0103<\/li>\n\n\n\n<li>250 g lapte condensat<\/li>\n\n\n\n<li>80 g de unt<\/li>\n\n\n\n<li>1 ou<\/li>\n\n\n\n<li>1 galbenus<\/li>\n\n\n\n<li>180 ml ap\u0103 cald\u0103<\/li>\n\n\n\n<li>100 g aluni\u021be<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparare:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cerne toata faina in vasul unui robot de bucatarie, apoi adauga sare, drojdie (actiune rapida) si zahar vanilat.&nbsp;Se amestec\u0103 ingredientele.<\/li>\n\n\n\n<li>Apoi ad\u0103uga\u021bi oul \u0219i g\u0103lbenu\u0219ul \u00een bol.&nbsp;Acolo &#8211; ap\u0103 cald\u0103, lapte condensat \u0219i unt topit.&nbsp;Folosind un c\u00e2rlig de aluat (c\u00e2rlig), amesteca\u021bi toate ingredientele.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Combina va fr\u0103m\u00e2nta aluatul \u00een 7 minute, dar o pute\u021bi face singur.&nbsp;La final, unge\u021bi un recipient separat cu ulei, muta\u021bi acolo aluatul moale, lipicios, u\u0219or lipicios.<\/li>\n\n\n\n<li>De asemenea, unge\u021bi-v\u0103 m\u00e2inile cu ulei vegetal, fr\u0103m\u00e2nta\u021bi aluatul timp de un minut.&nbsp;Acoperi\u021bi recipientul cu aluatul \u0219i l\u0103sa\u021bi-l la loc cald timp de 1,5 ore.&nbsp;\u00centre timp, pune\u021bi stafidele la abur \u00eentr-o cantitate mic\u0103 de ap\u0103 clocotit\u0103.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dup\u0103 15 minute, strecoar\u0103 stafidele, cl\u0103te\u0219te-le cu ap\u0103 rece \u0219i usuc\u0103-le pe un prosop de h\u00e2rtie.&nbsp;Ad\u0103uga\u021bi stafide \u00een aluat.&nbsp;Framantam aluatul astfel incat stafidele sa fie distribuite uniform.<\/li>\n\n\n\n<li>\u00cemp\u0103r\u021bi\u021bi aluatul moale \u00een 2 p\u0103r\u021bi egale.&nbsp;Umple\u021bi cu ele formele de f\u00e2\u0219ii de h\u00e2rtie cam la jum\u0103tate.&nbsp;Ele vor cre\u0219te \u00een timpul g\u0103tirii.<\/li>\n\n\n\n<li>Acoperim formele cu aluatul cu folie alimentara si lasam la loc caldut 40 de minute.Cand cresc in dimensiune, scoatem folia si dam placintele la cuptorul incins la 180 de grade pentru 35-40 de minute.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\" id=\"attachment_39299\"><img decoding=\"async\" src=\"https:\/\/kolizhanka.com.ua\/wp-content\/uploads\/2021\/04\/thumb-2.jpeg\" alt=\"\" class=\"wp-image-39299\"\/><figcaption class=\"wp-element-caption\">Paska pufoas\u0103 de Pa\u0219te este o re\u021bet\u0103 simpl\u0103 \u0219i original\u0103<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Pa\u0219ca perfect\u0103 aromat\u0103 \u0219i moale este o re\u021bet\u0103<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Paska luxuriant\u0103, parfumat\u0103, moale \u0219i gustoas\u0103 este simbolul principal al Pa\u0219telui \u0219i delicii delicioase pentru copii \u0219i adul\u021bi.&nbsp;Pentru ca paska s\u0103 aib\u0103 succes, folose\u0219te sfaturile noastre &#8211; acestea sunt sfaturile care garanteaz\u0103 succesul coacerii.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C\u00e2teva sfaturi utile pentru coacerea paska:&nbsp;\u00cen aceast\u0103 re\u021bet\u0103, nu trebuie s\u0103 seta\u021bi cuptorul, a\u0219tepta\u021bi ca aluatul s\u0103 creasc\u0103 \u00een mai multe etape.&nbsp;Totul se amesteca rapid, inainte de coacere, lasam aluatul la crescut.&nbsp;Daca ai o masina de bucatarie cu functie de mixer aluat, ai noroc.&nbsp;Am fr\u0103m\u00e2ntat acest aluat \u00een ma\u0219ina mea.&nbsp;Eu folosesc mereu arome, paska este foarte gustoas\u0103 cu ele.&nbsp;iau Dr.&nbsp;Oetker vanilie si rom la pachet de 4 borcane, pentru aceasta cantitate de aluat dau cate 1 bucata.&nbsp;Aluatul finit se va lipi de m\u00e2inile tale, a\u0219a cum trebuie.&nbsp;Videoclipul arat\u0103 consisten\u021ba corect\u0103 a aluatului.&nbsp;Folosesc doar forme de h\u00e2rtie pentru benzi.&nbsp;Pentru dungi perfecte este necesar sa puneti aluatul in forme in jumatate, pentru ca creste mult.Cel mai bun loc pentru ca aluatul s\u0103 creasc\u0103 este cuptorul.&nbsp;Nu sunt curen\u021bi \u0219i \u00eel \u00eenc\u0103lzesc pu\u021bin, literalmente 2-3 minute.&nbsp;Puteti pune pasques atat in cuptorul rece cat si in cuptorul incins.&nbsp;Nu ung aluatul cu ou \u00eenainte de a coace.&nbsp;Folosesc ciocolata topita si fructe uscate pentru decor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">My paska&nbsp;F\u0103in\u0103 &#8211; p\u00e2n\u0103 la 1,5 kg&nbsp;Unt &#8211; 500 g&nbsp;Ou\u0103 &#8211; 11 buc.&nbsp;Drojdie proaspata &#8211; 70 g&nbsp;coaja de portocala &#8211; 2 buc.&nbsp;Zah\u0103r &#8211; 300 g&nbsp;lapte &#8211; 360 g&nbsp;extract de vanilie &#8211; 1 borcan&nbsp;extract de rom &#8211; 1 borcan&nbsp;Sare &#8211; 0,5 linguri\u021b\u0103Stafide, fructe confiate Se amestec\u0103 laptele cald cu drojdia \u0219i 100 g zah\u0103r.&nbsp;Se amestec\u0103, se adaug\u0103 jum\u0103tate din f\u0103in\u0103, 4 ou\u0103, extracte (eu am Dr. Oetker), sare.&nbsp;Se amestec\u0103, apoi se adaug\u0103 cealalt\u0103 jum\u0103tate de f\u0103in\u0103, 4 ou\u0103.&nbsp;Bate\u021bi trei g\u0103lbenu\u0219uri de ou \u0219i 200 g de zah\u0103r \u00eentr-o mas\u0103 groas\u0103.&nbsp;F\u0103r\u0103 s\u0103 te opre\u0219ti s\u0103 bat g\u0103lbenu\u0219urile, se adaug\u0103 250 g de unt moale \u0219i se bat p\u00e2n\u0103 se omogenizeaz\u0103.&nbsp;Ad\u0103uga\u021bi masa de ou-unt \u00een aluat.&nbsp;Se amestec\u0103 p\u00e2n\u0103 la o consisten\u021b\u0103 uniform\u0103, se adaug\u0103 coaja, stafidele, fructele confiate \u0219i 250 g de unt moale.&nbsp;Amesteca totul bine, astfel incat sa nu fie cocoloase.&nbsp;Intindem aluatul cu 1\/3 in forme de copt unse in prealabil cu unt sau ulei.&nbsp;Se pune la loc cald timp de 40-60 de minute.&nbsp;Coace\u021bi la 190* timp de 35-40 de minute p\u00e2n\u0103 c\u00e2nd o scobitoare iese uscat\u0103.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Autorul acelei re\u021bete foto este Tetyana_troyan<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image\" id=\"attachment_39300\"><img decoding=\"async\" src=\"https:\/\/kolizhanka.com.ua\/wp-content\/uploads\/2021\/04\/Screenshot_12.jpeg\" alt=\"\" class=\"wp-image-39300\"\/><figcaption class=\"wp-element-caption\">Pa\u0219ca perfect\u0103 aromat\u0103 \u0219i moale este o re\u021bet\u0103<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Past\u0103 de br\u00e2nz\u0103 f\u0103r\u0103 coacere: o re\u021bet\u0103 pas cu pas<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Aceast\u0103 re\u021bet\u0103 face trei batoane minunate de br\u00e2nz\u0103.&nbsp;Plusul acestei re\u021bete este c\u0103 nu necesit\u0103 o form\u0103 special\u0103, \u00een schimb ambalajele din plastic din diverse produse lactate vor face.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingrediente<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>&nbsp;<\/td><\/tr><tr><td>br\u00e2nz\u0103 moale de cas\u0103<\/td><td>1 kg<\/td><\/tr><tr><td>g\u0103lbenu\u0219uri<\/td><td>4<\/td><\/tr><tr><td>ulei la temperatura camerei<\/td><td>200 g<\/td><\/tr><tr><td>zah\u0103r<\/td><td>200 g<\/td><\/tr><tr><td>crema 33%<\/td><td>200 ml<\/td><\/tr><tr><td>zah\u0103r vanilat<\/td><td>1 pachet<\/td><\/tr><tr><td>coaja unei l\u0103m\u00e2i<\/td><td>&nbsp;<\/td><\/tr><tr><td>caise uscate<\/td><td>100 g<\/td><\/tr><tr><td>stafide<\/td><td>100 g<\/td><\/tr><tr><td>&nbsp;<\/td><\/tr><tr><td><strong>Pentru fondant:<\/strong><\/td><\/tr><tr><td>ciocolata neagra<\/td><td>100 g<\/td><\/tr><tr><td>ulei<\/td><td>40 g<\/td><\/tr><tr><td>crem\u0103<\/td><td>160 ml<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Re\u021beta de g\u0103tit pashka cu br\u00e2nz\u0103 f\u0103r\u0103 coacere:<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Se spal\u0103 stafidele \u0219i se toarn\u0103 ap\u0103 fierbinte.&nbsp;T\u0103ia\u021bi caisele uscate \u0219i turna\u021bi peste ele ap\u0103 clocotit\u0103.&nbsp;Se lasa la abur.<\/li>\n\n\n\n<li>Scoate\u021bi coaja de l\u0103m\u00e2ie folosind o r\u0103z\u0103toare.<\/li>\n\n\n\n<li>Se macin\u0103 br\u00e2nza printr-o sit\u0103.<\/li>\n\n\n\n<li>Bate\u021bi sm\u00e2nt\u00e2na \u00eentr-o mas\u0103 luxuriant\u0103.<\/li>\n\n\n\n<li>Se bate untul cu zaharul.<\/li>\n\n\n\n<li>Bate\u021bi g\u0103lbenu\u0219urile cu un mixer sau un tel p\u00e2n\u0103 la o mas\u0103 pufoas\u0103 u\u0219oar\u0103 \u00eentr-o baie de ap\u0103.&nbsp;Pentru a face acest lucru, trebuie s\u0103 aduce\u021bi apa la fiert.&nbsp;Cand apa clocoteste se reduce focul, se pune deasupra un vas cu galbenusuri si se bate.&nbsp;Apa nu trebuie s\u0103 fiarb\u0103 foarte mult.<\/li>\n\n\n\n<li>Se toarn\u0103 amestecul de g\u0103lbenu\u0219uri \u00een br\u00e2nz\u0103, se adaug\u0103 zah\u0103r vanilat \u0219i coaja de l\u0103m\u00e2ie, se amestec\u0103 cu un blender.&nbsp;Apoi ad\u0103uga\u021bi untul b\u0103tut \u0219i sm\u00e2nt\u00e2na &#8211; amesteca\u021bi din nou.<\/li>\n\n\n\n<li>Ad\u0103uga\u021bi \u00een amestec stafidele aburite \u0219i presate \u0219i caise uscate, amesteca\u021bi u\u0219or.<\/li>\n\n\n\n<li>Face\u021bi mai multe fante \u00een fundul formelor pentru f\u00e2\u0219ii pentru ca zerul s\u0103 se scurg\u0103.&nbsp;Tapeta\u021bi fiecare matri\u021b\u0103 cu p\u00e2nz\u0103 de br\u00e2nz\u0103, \u00eemp\u0103turit\u0103 de dou\u0103 sau de trei ori.&nbsp;Este indicat s\u0103 fixa\u021bi capetele tifonului cu o band\u0103 elastic\u0103 pentru a nu aluneca.&nbsp;Se toarn\u0103 masa de ca\u0219 \u00een fiecare matri\u021b\u0103, tampon\u00e2nd u\u0219or.<\/li>\n\n\n\n<li>Rulam capetele tifonului \u0219i acoperim centura cu ele, acoperim cu un capac.&nbsp;Il transferam in farfurii sau boluri, pe fundul carora punem capace pentru a nu pluti in lichidul care se va scurge.&nbsp;Punem sarcina deasupra: tot ce ne vine \u00een minte, pentru asta am folosit diverse r\u0103suciri.&nbsp;\u0218i pune-l la frigider pentru 12-24 de ore, scurg\u00e2nd ocazional lichidul care se va scurge.<\/li>\n\n\n\n<li>A doua zi, scoatem sarcina, capacul \u0219i desfacem tifonul, \u00eentoarcem cureaua pe o farfurie \u0219i scoatem cu grij\u0103 tifonul.<\/li>\n\n\n\n<li>\u00centre timp, preg\u0103ti\u021bi fudge-ul.&nbsp;Se amestec\u0103 ciocolata, sm\u00e2nt\u00e2na \u0219i untul \u00eentr-o crati\u021b\u0103, se topesc pe foc p\u00e2n\u0103 se omogenizeaz\u0103.<\/li>\n\n\n\n<li>Se lasa putin sa se raceasca si se toarna peste ea ciocolata de Paste, deasupra am mai lipit si diverse figurine cu zahar de Paste care se vand la tot pasul in ajunul Pastelui.Se da din nou la frigider sa se intareasca glazura.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image\" id=\"attachment_39301\"><img decoding=\"async\" src=\"https:\/\/kolizhanka.com.ua\/wp-content\/uploads\/2021\/04\/image-1.jpeg\" alt=\"\" class=\"wp-image-39301\"\/><figcaption class=\"wp-element-caption\">Past\u0103 de br\u00e2nz\u0103 f\u0103r\u0103 coacere: o re\u021bet\u0103 pas cu pas<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>\u00cenainte de Pa\u0219te, gospodinele caut\u0103\u00a0re\u021bete de paska delicioas\u0103 \u0219i pufoas\u0103\u00a0.\u00a0\u00cen aceast\u0103 selec\u021bie, ve\u021bi g\u0103si \u0219i\u00a0o re\u021bet\u0103 de pasca cu br\u00e2nz\u0103\u00a0,\u00a0pasca Cruffin\u00a0,\u00a0panettone italian\u00a0\u0219i\u00a0pasca cu br\u00e2nz\u0103 f\u0103r\u0103 coacere\u00a0.\u00a0Nu uita\u021bi s\u0103 face\u021bi\u00a0glazura perfect\u0103 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6116,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-retete"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Reteta Paska - cele mai bune si dovedite retete pas cu pas pentru paska. 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Paska (reteta) cu foto si video - Consilier\" \/>\n<meta property=\"og:description\" content=\"\u00cenainte de Pa\u0219te, gospodinele caut\u0103\u00a0re\u021bete de paska delicioas\u0103 \u0219i pufoas\u0103\u00a0.\u00a0\u00cen aceast\u0103 selec\u021bie, ve\u021bi g\u0103si \u0219i\u00a0o re\u021bet\u0103 de pasca cu br\u00e2nz\u0103\u00a0,\u00a0pasca Cruffin\u00a0,\u00a0panettone italian\u00a0\u0219i\u00a0pasca cu br\u00e2nz\u0103 f\u0103r\u0103 coacere\u00a0.\u00a0Nu uita\u021bi s\u0103 face\u021bi\u00a0glazura perfect\u0103 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.consilier.top\/?p=3428\" \/>\n<meta property=\"og:site_name\" content=\"Consilier\" \/>\n<meta property=\"article:published_time\" content=\"2023-03-09T22:31:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-03-25T10:02:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.consilier.top\/wp-content\/uploads\/2023\/03\/c5.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"vany66\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"vany66\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.consilier.top\\\/?p=3428#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.consilier.top\\\/?p=3428\"},\"author\":{\"name\":\"vany66\",\"@id\":\"https:\\\/\\\/www.consilier.top\\\/#\\\/schema\\\/person\\\/6a09debfb3e971336e7f287e4fe49f78\"},\"headline\":\"Reteta Paska &#8211; cele mai bune si dovedite retete pas cu pas pentru paska. 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