{"id":205,"date":"2018-04-30T15:46:57","date_gmt":"2018-04-30T15:46:57","guid":{"rendered":"http:\/\/arisa-casiani.com\/wp\/?p=205"},"modified":"2018-06-06T15:29:17","modified_gmt":"2018-06-06T15:29:17","slug":"chec-pufos","status":"publish","type":"post","link":"https:\/\/arisa-casiani.com\/wp\/2018\/04\/30\/chec-pufos\/","title":{"rendered":"Chec pufos"},"content":{"rendered":"<p><em>Reteta de chec pufos pe care vi-o impartasesc mai jos, este cea cu care am crescut si care imi aduce aminte de copilarie, de fiecare data cand o fac.<\/em><!--more--><em>Mai mult decat atat, a fost printre primele prajituri pe care le-am facut cand aveam 11-12 ani. Am &#8222;mostenit&#8221; o data cu aceasta reteta si masura ei..ei pahar vechi si borcanat, care cu greu a putut fi inlocuit atunci cand s-a spart. Pentru o reusita sigura am cantarit fiecare incredient, asa ca puteti sa o incercati fara teama unui esec. In ceea ce priveste modelul, nu mi-a iesit foarte artistic de data asta pentru ca ma grabeam, dar tot a fost mancat. Iata reteta:<\/em><\/p>\n<ul>\n<li>6 oua (eu am avut din productia proprie, de aici si culoarea intensa)<\/li>\n<li>250 gr. zahar (3 pahare)<\/li>\n<li>300 gr. faina (4 pahare)<\/li>\n<li>80 ml ulei<\/li>\n<li>4 plicuri zahar vanilat<\/li>\n<li>coaja de lamaie<\/li>\n<li>1-2 lingurite cacao<\/li>\n<li>un praf de sare<\/li>\n<\/ul>\n<ol>\n<li>Se preincalzeste cuptorul la 175-180 grade C<\/li>\n<li>Se unge cu ulei si se imbraca in hartie de copt o tava dreptunghiulara ca de cozonac<\/li>\n<li>Se separa albusele de galbenuse<\/li>\n<li>Galbenusele se freaca cu uleiul si cu praful de sare, pana se obtine o maioneza (sarea ajuta la fixarea culorii)\u00a0\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-210\" src=\"http:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2900-300x280.jpg\" alt=\"\" width=\"167\" height=\"156\" srcset=\"https:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2900-300x280.jpg 300w, https:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2900.jpg 360w\" sizes=\"auto, (max-width: 167px) 85vw, 167px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-211\" src=\"http:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2901-260x300.jpg\" alt=\"\" width=\"139\" height=\"161\" srcset=\"https:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2901-260x300.jpg 260w, https:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2901.jpg 318w\" sizes=\"auto, (max-width: 139px) 85vw, 139px\" \/><\/li>\n<li>Se mixeaza albusele la viteza maxima pana capata fermitate, iar apoi se adauga zaharul si zaharul vanilat. Se continua mixarea pana bezeaua devine ferma si nu mai cade de pe teluri.\u00a0\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-213\" src=\"http:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2903-300x225.jpg\" alt=\"\" width=\"185\" height=\"139\" srcset=\"https:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2903-300x225.jpg 300w, https:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2903.jpg 448w\" sizes=\"auto, (max-width: 185px) 85vw, 185px\" \/><\/li>\n<li>Cu miscari circulare se adauga maioneza si faina, putin cate putin, pana se incorporeaza in totalitate. Se adauga la final coaja razuita de la o lamaie (doar partea galbena).\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-214\" src=\"http:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2904-300x270.jpg\" alt=\"\" width=\"175\" height=\"158\" srcset=\"https:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2904-300x270.jpg 300w, https:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2904.jpg 313w\" sizes=\"auto, (max-width: 175px) 85vw, 175px\" \/><\/li>\n<li>In vasul in care s-a obtinut maioneza din galbenuse, se pun 3-4 linguri din compozitia obtinuta si se adauga cacaua.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-216\" src=\"http:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2906-300x253.jpg\" alt=\"\" width=\"190\" height=\"160\" srcset=\"https:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2906-300x253.jpg 300w, https:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2906.jpg 383w\" sizes=\"auto, (max-width: 190px) 85vw, 190px\" \/><\/li>\n<li>Se toarna o parte din copozitie in tava, apoi se fac diverse modele din compozitia cu cacao. Se adauga si restul de compozitie si se decoreaza cu aluatul cu cacao ramas.\u00a0 \u00a0 \u00a0\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-217\" src=\"http:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2909-300x163.jpg\" alt=\"\" width=\"300\" height=\"163\" srcset=\"https:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2909-300x163.jpg 300w, https:\/\/arisa-casiani.com\/wp\/wp-content\/uploads\/2018\/04\/IMG_2909.jpg 448w\" sizes=\"auto, (max-width: 300px) 85vw, 300px\" \/><\/li>\n<li>Se introduce la cuptor si se coace pentru 30-40 de minute la 175 de grade, sau pana trece testul scobitorii.<\/li>\n<li>Cand este copt, se scoate checul din cuptor si se mai lasa la racit in tava. Dupa ce s-a racit se taie cu un cutit cu lama subtire. La noi in familie, nu prea apuca sa se raceasca, mai toti preferam sa-l mancam cald..<\/li>\n<\/ol>\n<p>Pofta Buna!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Reteta de chec pufos pe care vi-o impartasesc mai jos, este cea cu care am crescut si care imi aduce aminte de copilarie, de fiecare data cand o fac.<\/p>\n","protected":false},"author":1,"featured_media":218,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-205","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dulciuri"],"_links":{"self":[{"href":"https:\/\/arisa-casiani.com\/wp\/wp-json\/wp\/v2\/posts\/205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/arisa-casiani.com\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/arisa-casiani.com\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/arisa-casiani.com\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/arisa-casiani.com\/wp\/wp-json\/wp\/v2\/comments?post=205"}],"version-history":[{"count":10,"href":"https:\/\/arisa-casiani.com\/wp\/wp-json\/wp\/v2\/posts\/205\/revisions"}],"predecessor-version":[{"id":434,"href":"https:\/\/arisa-casiani.com\/wp\/wp-json\/wp\/v2\/posts\/205\/revisions\/434"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/arisa-casiani.com\/wp\/wp-json\/wp\/v2\/media\/218"}],"wp:attachment":[{"href":"https:\/\/arisa-casiani.com\/wp\/wp-json\/wp\/v2\/media?parent=205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/arisa-casiani.com\/wp\/wp-json\/wp\/v2\/categories?post=205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/arisa-casiani.com\/wp\/wp-json\/wp\/v2\/tags?post=205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}