{"id":351448,"date":"2024-04-21T20:03:37","date_gmt":"2024-04-21T20:03:37","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351448"},"modified":"2024-05-19T20:45:14","modified_gmt":"2024-05-19T20:45:14","slug":"amandina","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/catalog-prajituri-clasice\/amandina\/","title":{"rendered":"Amandina"},"content":{"rendered":"
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1. Preparare blat<\/strong><\/span>
\nCredi\u00ae<\/sup><\/sup>Cake Multicake Plus 750 g<\/span>
\nOu\u0103 (la temp. camerei) 560 g<\/span>
\nF\u0103in\u0103 gr\u00e2u tip 550 105 g<\/span>
\nCacao (alcalinizat\u0103) 22 g<\/span>
\nAp\u0103 240 g<\/span>
\n____________________________________________<\/span>
\nTotal 1677 g<\/span><\/p>\n

Se pun \u00een cuva mixerului ingredientele fluide, apoi premixul.<\/span>
\nSe spumeaz\u0103 cu telul 1 min. lent, 9 min. rapid, apoi \u00eenc\u0103 1 min. lent.<\/span>
\nCompozi\u021bia se toarn\u0103 \u00eentr-o tav\u0103 cu dimensiunea 30 x 40 cm.<\/span>
\nCoacere: 180\u00b0C\/ aprox. 30 min.<\/span><\/p>\n

2. Preparare sirop<\/strong><\/span>
\nZah\u0103r 400 g<\/span>
\nAp\u0103 400 g<\/span>
\nCognac\/ Brandy 20 g<\/span>
\nEsen\u021b\u0103 rom* 8 g<\/span>
\nCacao 25 g<\/span>
\n____________________________________________<\/span>
\nTotal 853 g<\/span><\/p>\n

*Se ajusteaz\u0103 cantitatea \u00een func\u021bie de c\u00e2t de concentrat\u0103 este aroma de rom folosit\u0103.<\/span>
\nRecomand\u0103m utilizarea unei arome de calitate superioar\u0103 pentru un gust des\u0103v\u00e2r\u0219it.<\/span>
\nSe fierbe siropul, apoi se las\u0103 la r\u0103cit. Dup\u0103 r\u0103cire se adaug\u0103 cognac-ul \u0219i aroma.<\/span>
\n3. Preparare crem\u0103<\/span>
\nCremento Sacher 600 g<\/span>
\nAccento Super Crem\u0103 200 g<\/span>
\nSirop zah\u0103r 100 g<\/span>
\nEsen\u021b\u0103 rom 25 g<\/span>
\n____________________________________________<\/span>
\nTotal 925 g<\/span><\/p>\n

4. Finisare pr\u0103jitur\u0103<\/strong><\/span>
\nSe taie pe orizontal\u0103 blatul, \u00een 3 p\u0103r\u021bi egale.<\/span>
\nSe \u00eensiropeaz\u0103 blatul de la baz\u0103 cu siropul rece, apoi se adaug\u0103 370 g din crem\u0103.<\/span>
\nSe pune al 2-lea blat, se \u00eensiropeaz\u0103 \u0219i se adaug\u0103 \u00eenc\u0103 370 g din crem\u0103.<\/span>
\nSe a\u0219eaz\u0103 ultimul blat, iar dup\u0103 ce \u00eel \u00eensirop\u0103m, \u00eentindem pe suprafa\u021ba pr\u0103jiturii restul de crem\u0103.<\/span>
\nDup\u0103 r\u0103cire (minim 4 ore) se por\u021bioneaz\u0103 pr\u0103jitura \u0219i se glazureaz\u0103 cu fondant.<\/span><\/p>\n

Recomandare: folosi\u021bi cacao alcalinizat\u0103, esen\u021b\u0103 de rom \u0219i fondant din oferta Viadan.<\/span><\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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