Bucatari5stele
http://tunein.com/radio/Mill-City-Radio-s173790/

Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


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    Go down  Message [Page 1 of 1]

    1Tort Snickers Empty Tort Snickers on Sat Feb 01, 2014 2:28 pm

    Andreea Denisa

    Andreea Denisa
    Tort Snickers Qlhu

    BLAT:
    6 albusuri
    6 linguri zahar
    4 linguri nuca
    2 linguri faina
    un plic praf de copt

    GLAZURA ALBA:
    200 gr ciocolata alba
    100 ml frisca lichida

    CREMA:
    12 linguri zahar
    6 galbenusuri
    250 gr unt
    400 gr alune

    GLAZURA:
    200 gr ciocolata neagra
    75-100 ml frisca lichida

    MOD DE PREPARARE
    Blat: Albusurile se bat spuma cu un praf de sare. Se adauga zaharul si se mixeaza pana devin lucioase, se adauga nuca , se amesteca, iar la final faina amestecata cu praful de copt.
    Se pune in tava(25x35 cm) cu hartie de copt, se da la cuptor la foc potrivit 30-40 min(pana se rumeneste putin).Se scoate si se lasa la racit.
    Glazura alba: ciocolata alba rupta bucati cu frisca lichida se pun pe abur pana se omogenizeaza si se pune peste blatul rece si se da la frigider pana facem crema si se raceste.
    Crema: 10 linguri de zahar se caramelizeaza, se adauga untul si se amesteca pana se omogenizeaza.Se adauga galbenusurile amestecate cu 2 linguri de zahar si alunele maruntite (sau intregi). Se lasa la fiert amestecand continuu pana se ingroasa si se lasa la racit.
    Dupa ce s-a racit se pune peste blatul cu ciocolata alba si se da la frigider pana facem glazura neagra.
    Glazura neagra: Ciocolata neagra rupta bucati si frisca lichida se pun pe abur pana se omogenizeaza. Se pune peste crema si se da la frigider.

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