Ce ingrediente sunt necesare pentru aceast\u0103 p\u00e2ine turceasc\u0103<\/p>\n
– 500 g f\u0103in\u0103 alb\u0103<\/p>\n
– 300 ml ap\u0103 cald\u0103<\/p>\n
– 2 linguri de lapte<\/p>\n
– 10 g drojdie uscat\u0103 (sau 20 g proasp\u0103t\u0103)<\/p>\n
– 1 linguri\u021b\u0103 zah\u0103r<\/p>\n
– 1 linguri\u021b\u0103 sare<\/p>\n
– 2 linguri ulei de floarea-soarelui<\/p>\n
– 1 ou pentru uns (amestecat cu 1 lingur\u0103 de lapte)<\/p>\n
– semin\u021be de susan alb \u0219i negru (op\u021bional)<\/p>\n
Cum se prepar\u0103<\/p>\n
\u00centr-un bol mic, activeaz\u0103 drojdia amestec\u00e2nd-o cu zah\u0103rul, apa cald\u0103 \u0219i laptele. Las\u0103 amestecul 10 minute p\u00e2n\u0103 c\u00e2nd face spum\u0103.<\/p>\n
\u00centr-un bol mare, combin\u0103 f\u0103ina \u0219i sarea. Adaug\u0103 treptat amestecul de drojdie \u0219i uleiul, fr\u0103m\u00e2nt\u00e2nd p\u00e2n\u0103 ob\u021bii un aluat elastic \u0219i moale.<\/p>\n
Pune aluatul \u00eentr-un castron uns cu ulei, acoper\u0103-l cu folie de plastic \u0219i las\u0103-l la dospit \u00eentr-un loc cald p\u00e2n\u0103 \u00ee\u0219i dubleaz\u0103 volumul (aproximativ 50 de minute).<\/p>\n
Dup\u0103 dospire, r\u0103stoarn\u0103 aluatul pe un blat uns cu pu\u021bin ulei. Aplatizeaz\u0103-l u\u0219or cu m\u00e2inile, apoi adun\u0103 marginile spre centru, form\u00e2nd o sfer\u0103.<\/p>\n
A\u0219az\u0103-l \u00eentr-o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt \u0219i acoper\u0103-l cu un \u0219tergar curat pentru a-l l\u0103sa s\u0103 se relaxeze 15 minute.<\/p>\n
Folose\u0219te-\u021bi degetele pentru a ap\u0103sa aluatul, cre\u00e2nd un model cu romburi. Mai \u00eent\u00e2i, formeaz\u0103 o bordur\u0103 lat\u0103 de 3-4 cm, apoi traseaz\u0103 linii diagonale pentru a ob\u021bine romburile caracteristice.<\/p>\n
Unge aluatul cu oul b\u0103tut \u0219i presar\u0103 semin\u021be de susan.<\/p>\n
Pre\u00eenc\u0103lze\u0219te cuptorul la 180\u00b0C (c\u0103ldur\u0103 sus-jos). Coace p\u00e2inea timp de 25-30 de minute, p\u00e2n\u0103 devine aurie \u0219i frumos rumenit\u0103.<\/p>\n
Dup\u0103 coacere, las-o s\u0103 se r\u0103ceasc\u0103 pe un gr\u0103tar timp de 30 de minute. Coaja va deveni moale pe m\u0103sur\u0103 ce p\u00e2inea se r\u0103ce\u0219te.<\/p>\n
P\u00e2inea\u00a0turceasc\u0103, cu textura sa pufoas\u0103 \u0219i crusta aurie, este perfect\u0103 pentru orice ocazie. Po\u021bi s\u0103 o serve\u0219ti la o mas\u0103 tradi\u021bional\u0103 sau pur \u0219i simplu s\u0103 te bucuri de ea cu familia, \u00eemp\u0103r\u021bind-o cald\u0103, direct de pe mas\u0103. Prepar\u00e2nd-o acas\u0103, nu doar c\u0103 vei umple buc\u0103t\u0103ria cu o arom\u0103 irezistibil\u0103, dar vei aduce \u0219i un strop de tradi\u021bie oriental\u0103 \u00een farfuria ta. Poft\u0103 bun\u0103!<\/p>\n