http://www.gastrowiki.ro/index.php?title=Aluat_de_patiserie&action=history Revizia istoricului pentru aceasta pagina de pe wiki ro MediaWiki 1.15.4 Wed, 22 Apr 2026 14:13:20 GMT http://www.gastrowiki.ro/index.php?title=Aluat_de_patiserie&diff=8170&oldid=prev <p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 14 ianuarie 2011 06:15</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 1:</td> <td colspan="2" class="diff-lineno">Linia 1:</td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>==Descriere==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== Descriere ==</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">Este un aluat fin si fraged din care se pot prepara minunate placinte, cornuri si tarte.Se prepara usor si se poate pastra in stare cruda la congelator , mult timp , urmand sa fie folosit atunci cand este nevoie.</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>==Ingrediente==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">Este un aluat fin si fraged din care se pot prepara minunate placinte, cornuri si tarte.Se prepara usor si se poate pastra in stare cruda la congelator , mult timp , urmand sa fie folosit atunci cand este nevoie. </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== Ingrediente ==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*1.5 cani faina &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*1.5 cani faina &nbsp;</div></td></tr> <tr><td colspan="2" class="diff-lineno">Linia 10:</td> <td colspan="2" class="diff-lineno">Linia 11:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*apa rece de la frigider( aprox 3/4 cana de apa)</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*apa rece de la frigider( aprox 3/4 cana de apa)</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>==Preparare==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== Preparare ==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se aseaza faina cernuta intr-un vas &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se aseaza faina cernuta intr-un vas &nbsp;</div></td></tr> <tr><td colspan="2" class="diff-lineno">Linia 20:</td> <td colspan="2" class="diff-lineno">Linia 21:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se foloseste la placinte, tarte, etc. &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se foloseste la placinte, tarte, etc. &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se poata prepara si pastra la congelator urmand a fi folosit cand este nevoie</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se poata prepara si pastra la congelator urmand a fi folosit cand este nevoie</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del style="color: red; font-weight: bold; text-decoration: none;">[mailto:mamitzu@gastrowiki.ro]</del></div></td><td colspan="2">&nbsp;</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;">[mailto:mamitzu@gastrowiki.ro] </ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>[[Category:Foi_si_aluaturi]]</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>[[Category:Foi_si_aluaturi<ins class="diffchange diffchange-inline">]][[Category:Deserturi</ins>]]</div></td></tr> <!-- diff generator: internal 2026-04-22 14:13:20 --> </table> Fri, 14 Jan 2011 06:15:59 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Aluat_de_patiserie http://www.gastrowiki.ro/index.php?title=Aluat_de_patiserie&diff=5493&oldid=prev <p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 14 septembrie 2010 09:56</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 1:</td> <td colspan="2" class="diff-lineno">Linia 1:</td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">[[Image:Placinta cu dovleac 1</del>.<del class="diffchange diffchange-inline">jpg|thumb|right|300x300px|Placinta cu dovleac]]&lt;br&gt; </del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">==Descriere==</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">Este un aluat fin si fraged din care se pot prepara minunate placinte, cornuri si tarte.Se prepara usor si se poate pastra in stare cruda la congelator , mult timp , urmand sa fie folosit atunci cand este nevoie</ins>.</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>== Ingrediente <del class="diffchange diffchange-inline"> </del>==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>==Ingrediente==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*1.5 cani faina &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*1.5 cani faina &nbsp;</div></td></tr> <tr><td colspan="2" class="diff-lineno">Linia 9:</td> <td colspan="2" class="diff-lineno">Linia 10:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*apa rece de la frigider( aprox 3/4 cana de apa)</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*apa rece de la frigider( aprox 3/4 cana de apa)</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>== Preparare <del class="diffchange diffchange-inline"> </del>==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>==Preparare==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se aseaza faina cernuta intr-un vas &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se aseaza faina cernuta intr-un vas &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se adauga in faina sarea, untul, ouale si putina apa rece &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se adauga in faina sarea, untul, ouale si putina apa rece &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se framanta rapid un aluat care initial nu este prea bine legat din cauza fulgilor de unt &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se framanta rapid un aluat care initial nu este prea bine legat din cauza fulgilor de unt &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*daca mai este nevoie se mai adauga putina apa rece si aluatul se leaga,avand o consistenta medie &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*daca mai este nevoie se mai adauga putina apa rece si aluatul se leaga, avand o consistenta medie &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*framantarea se face repede pentru ca untul sa nu se topeasca &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*framantarea se face repede pentru ca untul sa nu se topeasca &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*cand aluatul s-a legat dar in structura lui se simte inca untul se infasoara bila de aluat in folie si se da la rece pentru 2-3 ore &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*cand aluatul s-a legat dar in structura lui se simte inca untul se infasoara bila de aluat in folie si se da la rece pentru 2-3 ore &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*se foloseste la placinte,tarte,etc &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*se foloseste la placinte, tarte, etc<ins class="diffchange diffchange-inline">. </ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se poata prepara si pastra la congelator urmand a fi folosit cand este nevoie</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se poata prepara si pastra la congelator urmand a fi folosit cand este nevoie</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;">[mailto:mamitzu@gastrowiki.ro]</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[[Category:Foi_si_aluaturi]]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[[Category:Foi_si_aluaturi]]</div></td></tr> <!-- diff generator: internal 2026-04-22 14:13:20 --> </table> Tue, 14 Sep 2010 09:56:02 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Aluat_de_patiserie http://www.gastrowiki.ro/index.php?title=Aluat_de_patiserie&diff=886&oldid=prev <p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 2 martie 2010 07:28</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 1:</td> <td colspan="2" class="diff-lineno">Linia 1:</td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>[[Image:Placinta cu dovleac 1.jpg|thumb|right|300x300px]]&lt;br&gt; &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>[[Image:Placinta cu dovleac 1.jpg|thumb|right|300x300px<ins class="diffchange diffchange-inline">|Placinta cu dovleac</ins>]]&lt;br&gt; &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== Ingrediente&nbsp; ==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== Ingrediente&nbsp; ==</div></td></tr> <!-- diff generator: internal 2026-04-22 14:13:20 --> </table> Tue, 02 Mar 2010 07:28:48 GMT Admin http://www.gastrowiki.ro/Discutie:Aluat_de_patiserie http://www.gastrowiki.ro/index.php?title=Aluat_de_patiserie&diff=885&oldid=prev <p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 2 martie 2010 07:28</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 1:</td> <td colspan="2" class="diff-lineno">Linia 1:</td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>[[<del class="diffchange diffchange-inline">Category</del>:<del class="diffchange diffchange-inline">Foi si aluaturi</del>]]</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>[[<ins class="diffchange diffchange-inline">Image</ins>:<ins class="diffchange diffchange-inline">Placinta cu dovleac 1.jpg|thumb|right|300x300px</ins>]]<ins class="diffchange diffchange-inline">&lt;br&gt; </ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>==Ingrediente==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== Ingrediente <ins class="diffchange diffchange-inline"> </ins>==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* 1.5 cani faina</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*1.5 cani faina &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* 1.5 cani unt taiat cuburi</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*1.5 cani unt taiat cuburi &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* 1 lingurita de sare</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*1 lingurita de sare &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* 2 oua mari</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*2 oua mari &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* apa rece de la frigider( aprox 3/4 cana de apa)</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*apa rece de la frigider( aprox 3/4 cana de apa)</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>==Preparare==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== Preparare <ins class="diffchange diffchange-inline"> </ins>==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* se aseaza faina cernuta intr-un vas</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*se aseaza faina cernuta intr-un vas &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* se adauga in faina sarea, untul, ouale si putina <del class="diffchange diffchange-inline"> </del>apa rece</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*se adauga in faina sarea, untul, ouale si putina apa rece &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* se framanta rapid un aluat care initial nu este prea bine legat din cauza fulgilor de unt &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*se framanta rapid un aluat care initial nu este prea bine legat din cauza fulgilor de unt &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* daca mai este nevoie se mai adauga putina apa rece si aluatul se leaga,avand o consistenta medie</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*daca mai este nevoie se mai adauga putina apa rece si aluatul se leaga,avand o consistenta medie &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* framantarea se face repede pentru ca untul sa nu se topeasca</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*framantarea se face repede pentru ca untul sa nu se topeasca &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* cand aluatul s-a legat dar in structura lui se simte inca untul se infasoara bila de aluat in folie si se da la rece pentru 2-3 ore</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*cand aluatul s-a legat dar in structura lui se simte inca untul se infasoara bila de aluat in folie si se da la rece pentru 2-3 ore &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* se foloseste la placinte,tarte,etc</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*se foloseste la placinte,tarte,etc &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* se poata prepara si pastra la congelator urmand a fi folosit cand este nevoie</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*se poata prepara si pastra la congelator urmand a fi folosit cand este nevoie</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">[[Category:Foi_si_aluaturi]]</ins></div></td></tr> <!-- diff generator: internal 2026-04-22 14:13:20 --> </table> Tue, 02 Mar 2010 07:28:06 GMT Admin http://www.gastrowiki.ro/Discutie:Aluat_de_patiserie http://www.gastrowiki.ro/index.php?title=Aluat_de_patiserie&diff=854&oldid=prev <p>Pagină nouă: <a href="/Categorie:Foi_si_aluaturi" title="Categorie:Foi si aluaturi">Category:Foi si aluaturi</a> ==Ingrediente== * 1.5 cani faina * 1.5 cani unt taiat cuburi * 1 lingurita de sare * 2 oua mari * apa rece de la frigider( aprox 3/4 cana de apa) ==Pre…</p> <p><b>Pagina noua</b></p><div>[[Category:Foi si aluaturi]]<br /> <br /> ==Ingrediente==<br /> <br /> * 1.5 cani faina<br /> * 1.5 cani unt taiat cuburi<br /> * 1 lingurita de sare<br /> * 2 oua mari<br /> * apa rece de la frigider( aprox 3/4 cana de apa)<br /> <br /> ==Preparare==<br /> <br /> * se aseaza faina cernuta intr-un vas<br /> * se adauga in faina sarea, untul, ouale si putina apa rece<br /> * se framanta rapid un aluat care initial nu este prea bine legat din cauza fulgilor de unt <br /> * daca mai este nevoie se mai adauga putina apa rece si aluatul se leaga,avand o consistenta medie<br /> * framantarea se face repede pentru ca untul sa nu se topeasca<br /> * cand aluatul s-a legat dar in structura lui se simte inca untul se infasoara bila de aluat in folie si se da la rece pentru 2-3 ore<br /> * se foloseste la placinte,tarte,etc<br /> * se poata prepara si pastra la congelator urmand a fi folosit cand este nevoie</div> Mon, 01 Mar 2010 06:46:49 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Aluat_de_patiserie