Mihaela Bilic a dezv\u0103luit ce desert tradi\u021bional trebuie s\u0103 se afle pe\u00a0masa de Pa\u0219te\u00a0a iubitorilor de dulce. Pe l\u00e2ng\u0103 gustul delicios, acest preparat este \u0219i echilibrat din punct de vedere nutri\u021bional.Dr. Mihaela Bilic, \u00een cartea sa \u201eS\u0103n\u0103tatea are gust\u201d, ofer\u0103 sfaturi pre\u021bioase despre cum s\u0103 ne bucur\u0103m de masa de Pa\u0219te \u00eentr-un mod echilibrat \u0219i s\u0103n\u0103tos, f\u0103r\u0103 a ne sim\u021bi vinova\u021bi pentru alegerea alimentelor.<\/p>\n
Desertul tradi\u021bional de Pa\u0219te pe care nutri\u021bionistul \u00eel recomand\u0103 este\u00a0pasca cu br\u00e2nz\u0103 dulce: \u201eEste un produs echilibrat nutri\u021bional, combina\u021bia dintre cozonac \u0219i br\u00e2nz\u0103 f\u0103c\u00e2nd mai degrab\u0103 din categoria \u00abpanifica\u021bie\u00bb dec\u00e2t \u00abcofet\u0103rie\u00bb\u201d, a scris medicul.<\/p>\n
Re\u021bet\u0103 de pasc\u0103 cu br\u00e2nz\u0103 dulce \u0219i aluat pufos<\/p>\n
Iat\u0103 o re\u021bet\u0103 de pasc\u0103 cu aluat pufos \u0219i umplutur\u0103 cremoas\u0103 de br\u00e2nz\u0103 dulce. Pentru preg\u0103tirea acestui desert, ai nevoie de:<\/p>\n
Pentru aluat:<\/p>\n
– 300 g f\u0103in\u0103<\/p>\n
– 2 g\u0103lbenu\u0219uri<\/p>\n
– 40 g zah\u0103r<\/p>\n
– 190 ml lapte<\/p>\n
– 60 g unt<\/p>\n
– 12 g drojdie<\/p>\n
– Zah\u0103r vanilat<\/p>\n
– Coaj\u0103 de l\u0103m\u00e2ie<\/p>\n
Pentru umplutur\u0103:<\/p>\n
– 300 g br\u00e2nz\u0103 dulce de vaci<\/p>\n
– 50 g sm\u00e2nt\u00e2n\u0103<\/p>\n
– 3 ou\u0103<\/p>\n
– 100 g stafide<\/p>\n
– 100 g zah\u0103r<\/p>\n
– Coaj\u0103 de l\u0103m\u00e2ie<\/p>\n
– 100 g stafide<\/p>\n
– 30 g gri\u0219<\/p>\n
– Esen\u021b\u0103 de vanilie (op\u021bional)\u2028<\/p>\n
– Esen\u021b\u0103 de portocal\u0103 (op\u021bional)\u2028<\/p>\n
Cum prepari pasca cu br\u00e2nz\u0103 dulce<\/p>\n
– Sf\u0103r\u00e2mi drojdia, adaugi ap\u0103 c\u0103ldu\u021b\u0103 \u0219i c\u00e2teva linguri de f\u0103in\u0103. La\u0219i la crescut, apoi torni peste f\u0103ina deja cernut\u0103. Fr\u0103m\u00e2n\u021bi aluatul p\u00e2n\u0103 devine elastic, acoperi totul \u0219i la\u0219i la dospit \u00eentr-un loc cald, p\u00e2n\u0103 se dubleaz\u0103 \u00een volum, aproximativ o or\u0103.<\/p>\n
Pentru umplutur\u0103, adaugi toate ingredientele \u00eentr-un bol \u00eenc\u0103p\u0103tor. Amesteci bine p\u00e2n\u0103 la omogenizare. Po\u021bi ad\u0103uga esen\u021b\u0103 de vanilie sau de portocal\u0103, dup\u0103 preferin\u021b\u0103.<\/p>\n
– \u00centinzi aluatul \u00een func\u021bie de forma folosit\u0103, apoi adaugi umplutura \u0219i nivelezi bine.<\/p>\n
– Dup\u0103 ce ai uns pasca cu ou, o pui \u00een cuptorul pre\u00eenc\u0103lzit la 180\u00b0C \u0219i o la\u0219i timp de 40 de minute sau p\u00e2n\u0103 c\u00e2nd se rumene\u0219te.\u00a0<\/p>\n