{"id":9151,"date":"2024-11-20T15:44:46","date_gmt":"2024-11-20T15:44:46","guid":{"rendered":"https:\/\/247stiri.ro\/index.php\/2024\/11\/20\/ce-este-de-fapt-tulumba-multi-romani-o-asociaza-cu-prepararea-carnatilor-dar-este-un-deliciu-fara-margini\/"},"modified":"2024-11-20T15:44:46","modified_gmt":"2024-11-20T15:44:46","slug":"ce-este-de-fapt-tulumba-multi-romani-o-asociaza-cu-prepararea-carnatilor-dar-este-un-deliciu-fara-margini","status":"publish","type":"post","link":"https:\/\/247stiri.ro\/index.php\/2024\/11\/20\/ce-este-de-fapt-tulumba-multi-romani-o-asociaza-cu-prepararea-carnatilor-dar-este-un-deliciu-fara-margini\/","title":{"rendered":"Ce este, de fapt, TULUMBA. Mul\u021bi rom\u00e2ni o asociaz\u0103 cu prepararea c\u00e2rna\u021bilor, dar este un deliciu f\u0103r\u0103 margini"},"content":{"rendered":"<p>umele &#8222;Tulumba&#8221; deriv\u0103 de la cuv\u00e2ntul turcesc &#8222;tulumbac\u0131,&#8221; care se traduce ca &#8222;cei care fac tuburi&#8221;. Forma sa a inspirat aceast\u0103 denimire. Dup\u0103 ce sunt pr\u0103jite sunt scufundate \u00eentr-un sos dulce, de obicei, un sirop cu ap\u0103 \u0219i zah\u0103r. Acesta este absorbit de aluat care p\u0103streaz\u0103 textura crocanta la exterior, dar la interior devine moale \u0219i zemos, potrivit<a href=\"https:\/\/hellotaste.ro\/tulumba-tatlisi-desertul-turcesc-potrivit-pentru-petrecerile-in-familie-61836.html\" target=\"_blank\"> hellotaste.ro.<\/a><\/p>\n<p>Ingrediente<\/p>\n<p class=\"etapa\">Pentru sirop:<\/p>\n<p>1 l ap\u0103600 g zah\u0103r1 lingur\u0103 de suc de l\u0103m\u00e2ie.<\/p>\n<p class=\"etapa\">Pentru aluat:<\/p>\n<p>500 ml ap\u010330 g unt2 linguri de zah\u0103r300 g f\u0103in\u01033 ou\u0103 mari la temperatura camerei3 linguri de gri\u02192 linguri de amidon de porumb1 l ulei vegetal pentru pr\u0103jit100 g fistic m\u0103cinat (op\u021bional).Mod de preparare<\/p>\n<p>\u00centr-o crati\u021b\u0103, se amestec\u0103 apa \u0219i zah\u0103rul.\u00a0Se pune la foc \u0219i se aduce la punctul de fierbere. Se amestec\u0103 p\u00e2n\u0103 c\u00e2nd zah\u0103rul se dizolv\u0103.<\/p>\n<p>Se reduce focul \u0219i se las\u0103 siropul s\u0103 fiarb\u0103 u\u0219or timp de 15 minute.\u00a0Se adaug\u0103\u00a0sucul de l\u0103m\u00e2ie\u00a0\u0219i se mai fierbe \u00eenc\u0103 1 minut.\u00a0Se opre\u0219te focul \u0219i se las\u0103 siropul s\u0103 se r\u0103ceasc\u0103.<\/p>\n<p>Cum prepari aluatul desertului<\/p>\n<p>\u00centr-o crati\u021b\u0103 mare, se pun apa, untul \u0219i zah\u0103rul.\u00a0Se aprinde focul \u0219i se amestec\u0103 continuu p\u00e2n\u0103 c\u00e2nd untul se tope\u0219te. Se amestec\u0103 f\u0103ina folosind o lingur\u0103 de lemn p\u00e2n\u0103 se formeaz\u0103 un aluat u\u0219or.\u00a0C\u00e2nd aluatul \u00eencepe s\u0103 se adune \u00een jurul lingurii, se ia tigaia de pe foc.<\/p>\n<p>Se pune u\u0219or c\u00e2te un ou \u00een aluat \u0219i se amestec\u0103 energic cu o lingur\u0103 de lemn.\u00a0Se lucreaz\u0103 rapid, deoarece c\u0103ldura de la aluat poate transforma rapid ou\u0103le \u00een omlet\u0103.<\/p>\n<p>Apoi se adaug\u0103 gri\u0219ul \u0219i amidonul de porumb, amestec\u00e2nd p\u00e2n\u0103 se omogenizeaz\u0103. Se transfer\u0103 aluatul \u00eentr-un\u00a0po\u0219\u00a0prev\u0103zut\u0103 cu v\u00e2rf stea.<\/p>\n<p>Se pune un strat generos de ulei \u00eentr-o tigaie \u0219i se las\u0103 s\u0103 se \u00eencing\u0103. Apoi se pun din po\u0219 linii de aluat de aproximativ 5 cm direct \u00een ulei. Se \u00eentorc cu o lingur\u0103 sau o strecur\u0103toare, astfel \u00eenc\u00e2t s\u0103 se rumeneasc\u0103 uniform.<\/p>\n<p>Cum decorezi re\u021beta de Tulumba Tatl\u0131s\u0131<\/p>\n<p>C\u00e2nd s-au rumenit uniform, se scot din ulei pe un prosoape de h\u00e2rtie pentru a absorbi excesul de ulei. Apoi se pun \u00een siropul rece \u0219i se las\u0103 s\u0103 se \u00eenmoaie c\u00e2teva minute, scurg\u00e2ndu-le cu o lingur\u0103 cu fant\u0103 \u0219i a\u0219ez\u00e2nd-le pe un platou de servire.\u00a0Se repet\u0103 procesul de pr\u0103jire \u0219i \u00eenmuiere \u00een sirop p\u00e2n\u0103 c\u00e2nd se termin\u0103 tot aluatul.<\/p>\n<p>Se servesc cu siropul r\u0103mas, pres\u0103rate cu fistic m\u0103cina.<\/p>\n<p>Sfaturi pentru a face cele mai bune Tulumba Tatl\u0131s\u0131<\/p>\n<p>Este un desert care necesit\u0103 destul de mult\u0103 aten\u021bie la detalii, \u00eens\u0103 nu este greu de f\u0103cut nici de un buc\u0103tar \u00eencep\u0103tor. Nu trebuie s\u0103 fii atent\u0103 doar la tehnica de lucru, ci \u0219i la ustensile. Trebuie s\u0103 ai o tigaie ad\u00e2nc\u0103 \u00een care s\u0103 le pr\u0103je\u0219ti \u0219i \u021bi-ar fi de ajutor \u0219i un termometru pentru a verifica dac\u0103 uleiul a ajuns la temperatura de 170\u00b0C.<\/p>\n<p>De asemenea, nu trebuie s\u0103 te gr\u0103be\u0219ti pentru c\u0103 vei arde desertul. Las\u0103 focul la o intensitate medie pe tot parcursul procesului de pr\u0103jire pentru ca tulumba s\u0103 se pr\u0103jeasc\u0103 uniform.<\/p>\n<p>Tulumba tatlisi se p\u0103streaz\u0103 la frigider p\u00e2n\u0103 la 3 zile, \u00een recipiente \u00eenchise ermetic pentru a nu absorbi mirosurile din jur. \u00cen acest fel \u00ee\u0219i va men\u021bine prospe\u021bimea, dar \u0219i textura crocant\u0103. Se serve\u0219te, de regul\u0103, rece \u0219i este delicioas\u0103 atunci c\u00e2nd este pres\u0103rat\u0103 cu nuci tocate.<\/p>\n<p>Cel mai adesea se folose\u0219te fisticul, dar po\u021bi pune \u0219i nuci, migdale, alune sau ce ai la \u00eendem\u00e2n\u0103. De obicei, se serve\u0219te la evenimente speciale, cum ar fi nun\u021bi sau petreceri de familie.<\/p>","protected":false},"excerpt":{"rendered":"<p>umele &#8222;Tulumba&#8221; deriv\u0103 de la cuv\u00e2ntul turcesc &#8222;tulumbac\u0131,&#8221; care se traduce ca &#8222;cei care fac&hellip;<\/p>\n","protected":false},"author":0,"featured_media":9152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-9151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"_links":{"self":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/posts\/9151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/comments?post=9151"}],"version-history":[{"count":0,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/posts\/9151\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/media\/9152"}],"wp:attachment":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/media?parent=9151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/categories?post=9151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/tags?post=9151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}