{"id":351382,"date":"2024-04-21T16:15:19","date_gmt":"2024-04-21T16:15:19","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351382"},"modified":"2024-05-19T20:51:19","modified_gmt":"2024-05-19T20:51:19","slug":"savarina","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/catalog-prajituri-clasice\/savarina\/","title":{"rendered":"Savarina"},"content":{"rendered":"
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1. Gogoa\u0219a pentru \u00eensiropare<\/span><\/strong>
\nPute\u021bi folosi gogo\u0219i gata de utilizat din oferta Viadan sau le pute\u021bi prepara chiar dvs. folosind re\u021beta de mai jos.<\/span>
\nF\u0103in\u0103 tip 480 sau 550 1100 g<\/span>
\nDrojdie 45 g<\/span>
\nLapte 550 g<\/span>
\nOu\u0103 200 g<\/span>
\nPaticrem 60 g<\/span>
\n____________________________________________<\/span>
\nTotal 1955 g<\/span><\/p>\n

\u00cen cuva malaxorului ad\u0103ug\u0103m toate ingredientele, mai pu\u021bin margarina Paticrem.<\/span>
\nMalaxare: 4 min. lent + 6 min rapid. \u00cen ultimele 3 min. de malaxare ad\u0103ug\u0103m \u0219i margarina temperat\u0103 \u00een prealabil (20-23\u00b0C). Temp aluat: 28-30\u00b0C.<\/span>
\nDiviz\u0103m manual aluatul ob\u021binut, \u00een por\u021bii mici, potrivite dimensiunii formei de savarin\u0103 pe care o avem la dispozi\u021bie. Aluatul se modeleaz\u0103 rotund \u0219i se a\u0219eaz\u0103 \u00een formele de savarine, unse \u00een prealabil cu ulei vegetal.<\/span>
\nDospire: 20-30 min.\/ 30-32\u00b0C<\/span>
\nCoacere: 180\u00b0C\/ 25-30 min. Scoatere din forme \u0219i r\u0103cire complet\u0103.<\/span>
\nSe rade pu\u021bin, cu r\u0103z\u0103toarea fin\u0103, partea superioar\u0103 a gogo\u0219ii de savarin\u0103, pentru a ob\u021bine o suprafa\u021b\u0103 plan\u0103.<\/span>
\n\u00censiropare: se scufund\u0103 pentru c\u00e2teva minute gogo\u0219ile \u00een siropul de zah\u0103r (sunt gata c\u00e2nd se las\u0103 la fundul vasului).<\/span><\/p>\n

2. Sirop de zah\u0103r<\/span>
\nZah\u0103r 600 g<\/span>
\nAp\u0103 1200 g<\/span>
\n____________________________________________<\/span>
\nTotal 1800 g<\/span><\/p>\n

Se fierbe zah\u0103rul cu ap\u0103 2-3 min. R\u0103cire p\u00e2n\u0103 la 30-35\u00b0C.<\/span>
\nSe adaug\u0103 arome de: rom, vanilie, portocal\u0103. Se poate ad\u0103uga \u0219i r\u0103z\u0103tura de coaj\u0103 de portocal\u0103 \u0219i l\u0103m\u00e2ie (aten\u021bie! se spal\u0103 bine \u00eenainte coaja portocalei).<\/span><\/p>\n

3. Creline\/ fri\u0219c\u0103 2 – 3 l<\/span><\/strong>
\nSpumat\u0103 p\u00e2n\u0103 la o textur\u0103 semi-ferm\u0103.<\/span><\/p>\n

4. Finisare savarine<\/span><\/strong>
\nSe las\u0103 gogo\u0219ile \u00eensiropate pe o tav\u0103, la rece, p\u00e2n\u0103 a doua zi.<\/span>
\nDin partea de sus a gogo\u0219ii se taie \u00be un capac orizontal, sub\u021bire. Se aplic\u0103 cu poche-ul cu spritz fri\u0219ca. Capacul se decoreaz\u0103 cu glazura de c\u0103p\u0219uni Credi\u00ae<\/sup>Shine Glaze Strawberry sau glazura Credi\u00ae<\/sup>Shine Glaze Forest Fruits.<\/span><\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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