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  • Preparare Aluat

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    hainutza
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    1. The document provides instructions for making a sweet bread roll filled with nuts, cocoa, rum essence, and raisins. 2. It describes how to make the dough by mixing flour, milk, sugar, yeast, eggs, butter, and oil. The dough is left to rise twice. 3. The filling is made by beating egg whites into a foam and mixing with chopped nuts, cocoa, rum essence, and raisins. 4. The dough is rolled out, filled, rolled up, and baked after another rise. The finished roll is baked for 20 minutes at 150 degrees C then 40 minutes at 160 degrees C.

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    reteta Cozonac

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    New Microsoft Office Word Document (8)

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    1. The document provides instructions for making a sweet bread roll filled with nuts, cocoa, rum essence, and raisins. 2. It describes how to make the dough by mixing flour, milk, sugar, yeast, eggs, butter, and oil. The dough is left to rise twice. 3. The filling is made by beating egg whites into a foam and mixing with chopped nuts, cocoa, rum essence, and raisins. 4. The dough is rolled out, filled, rolled up, and baked after another rise. The finished roll is baked for 20 minutes at 150 degrees C then 40 minutes at 160 degrees C.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    2 views1 page

    Preparare Aluat

    Uploaded by

    hainutza
    1. The document provides instructions for making a sweet bread roll filled with nuts, cocoa, rum essence, and raisins. 2. It describes how to make the dough by mixing flour, milk, sugar, yeast, eggs, butter, and oil. The dough is left to rise twice. 3. The filling is made by beating egg whites into a foam and mixing with chopped nuts, cocoa, rum essence, and raisins. 4. The dough is rolled out, filled, rolled up, and baked after another rise. The finished roll is baked for 20 minutes at 150 degrees C then 40 minutes at 160 degrees C.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Preparare aluat: 1.

    Faina se cerne se pune intr-un castron, in mijloc se face din 100 ml lapte cu 50 g zahar si drojdia o maia si se lasa pana isi dubleaza volumul. 2. Separat se amesteca laptele ramas cu zaharul, sarea 2 oua. Se pune la foc mic pana se topeste zaharul amestecand in continu. 3. Se lasa la temperat si cand si-a dublat maiaua volumul, se adauga treptat si se incepe se se framante. 4. Se topeste margarina si se adauga dupa 10 minute de framantat. Cand s-a incorporat faina, se adauga galbenusul de ou si se framanta pana se ia de pe mana. 5. Cand incepe sa se ia de pe mana se adauga uleiul si se mai framanta pana se incorporeaza in intregime. 6. Se lasa la dospit pana isi dubleaza volumul. Cand si-a dublat volumul se portioneaza si se mai lasa la crescut inca 10-15 minute. Preparare umplutura: 1. Se bate albusul spuma( de la ouale ramase de la aluat) si se amesteca cu nuca zdrobita, cacao, esenta de rom si stafidele. Asamblare: 1. Dupe ce a crescut, aluatul se intinde, se pune umplutura, se ruleaza si se pune in forma unsa cu margarina. 2. Se lasa la crescut inca 10 minute, apoi se unge cu ou batut si se coace 20 minute la temperatura de 150 grade iar dupa se mai baga la cuptor pentru 40 de minute la 160 grade.

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