{"id":351397,"date":"2024-04-21T17:32:31","date_gmt":"2024-04-21T17:32:31","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351397"},"modified":"2024-05-19T20:50:10","modified_gmt":"2024-05-19T20:50:10","slug":"albinita","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/catalog-prajituri-clasice\/albinita\/","title":{"rendered":"Albinita"},"content":{"rendered":"
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1. Preparare foi miere<\/strong><\/span>
\nCredi\u00ae<\/sup><\/sup>Cake with Honey 2500 g<\/span>
\nAccento Foitaj* (margarin\u0103 80%) 625 g<\/span>
\nOu\u0103 375 g<\/span>
\n____________________________________________<\/span>
\nTotal 3500 g<\/span><\/p>\n

Se omogenizeaz\u0103 cu paleta mixerului toate ingredientele aprox. 4 min. la vitez\u0103 mic\u0103 p\u00e2n\u0103 la omogenizare. Margarina Accento Foitaj s\u0103 fie temperat\u0103 la 20-23\u00b0C pentru o \u00eenglobare u\u0219oar\u0103 \u00een aluat.<\/span>
\nSe \u00eemparte compozi\u0163ia \u00een 4 p\u0103r\u0163i egale. Fiecare bucat\u0103 de aluat se \u00eentinde p\u00e2n\u0103 la o grosime de maximum 0,4 cm \u015fi se coace \u00een t\u0103vi cu dimensiunea de 60 x 40 cm.<\/span>
\nCoacere: 180\u00b0C\/ aprox. 12 min.<\/span>
\n*Pentru foi mai moi folosi\u021bi margarin\u0103 Paticrem. Cu margarina Accento Foitaj ve\u021bi ob\u021bine foi ceva mai tari. Pute\u021bi s\u0103 face\u021bi \u0219i o combina\u021bie \u00een p\u0103r\u021bi egale a celor dou\u0103 margarine.<\/span><\/p>\n

2. Preparare crem\u0103 vanilie<\/strong><\/span>
\nCredi\u00ae<\/sup><\/sup>Cream Vanilla 1000 g<\/span>
\nAccento Super Crem\u0103 400 g<\/span>
\n____________________________________________<\/span>
\nTotal 1400 g<\/span><\/p>\n

Se spumeaz\u0103 margarina temperat\u0103 anterior la 20-23\u00b0C. Se spumeaz\u0103 p\u00e2n\u0103 cap\u0103t\u0103 volum \u0219i devine af\u00e2nat\u0103.<\/span>
\nSe \u00eencorporeaz\u0103 Credi\u00ae<\/sup><\/sup>Cream Vanilla \u0219i se spumeaz\u0103 \u00eempreun\u0103 \u00eenc\u0103 1 min.<\/span><\/p>\n

3. Finisare pr\u0103jitur\u0103<\/strong><\/span>
\nPeste prima foaie de pr\u0103jitur\u0103 se \u00eentind cu o spatul\u0103 700 g crem\u0103 de vanilie.<\/span>
\nPeste aceast\u0103 crem\u0103 se a\u0219eaz\u0103 a doua foaie de miere, apoi 900 g de umplutur\u0103 cu caise \u201cLa Minut\u201d, care se \u00eentinde uniform pe foaie.<\/span>
\nA\u0219ez\u0103m a treia foaie cu miere, iar peste aceasta restul de 700 g crem\u0103 vanilie. Se \u00eentinde uniform.<\/span>
\nA\u0219ez\u0103m \u0219i ultima foaie cu miere peste crema de vanilie.<\/span>
\nCu o plac\u0103 sau tav\u0103 dreapt\u0103 \u0219i curat\u0103 pres\u0103m u\u0219or pr\u0103jitura astfel \u00eenc\u00e2t s\u0103 elimin\u0103m golurile de aer.<\/span>
\nSe bag\u0103 pr\u0103jitura \u00een frigider minimum 12 ore pentru ca foile cu miere s\u0103 se \u00eenmoaie.<\/span>
\n\u00cenainte de servire se por\u021bioneaz\u0103 \u0219i se pudreaz\u0103 cu zah\u0103r.<\/span><\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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