http://www.gastrowiki.ro/index.php?title=Piscoturi&action=history Revizia istoricului pentru aceasta pagina de pe wiki ro MediaWiki 1.15.4 Wed, 22 Apr 2026 06:04:51 GMT http://www.gastrowiki.ro/index.php?title=Piscoturi&diff=2726&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 4 mai 2010 08:12</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 11:</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>* 0.5 lingurita sare</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* 0.5 lingurita sare</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* faina cat cuprinde-cam 1 kg</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* faina cat cuprinde-cam 1 kg</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;">* 200 g zahar pudra pentru pudrat</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;">* 2 plicuri zahar vanilinat pentru pudrat</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>==Preparare==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Preparare==</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>&quot;Formarea&quot; piscoturilor,necesita forma&nbsp; speciala care se ataseaza la masina de tocat-se gaseste la magazinele de menaj</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&quot;Formarea&quot; piscoturilor,necesita forma&nbsp; speciala care se ataseaza la masina de tocat-se gaseste la magazinele de menaj<ins class="diffchange diffchange-inline">.Este din tabla si costa foarte putin.</ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* se bat spuma ouale ,zaharul,aromele si sarea,pana cand se albesc si volumul lor se dubleaza</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>* se bat spuma<ins class="diffchange diffchange-inline">:</ins>ouale ,zaharul,aromele si sarea,pana cand se albesc si volumul lor se dubleaza</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se adauga untura si amoniacul stins si se continua omogenizarea</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se adauga untura si amoniacul stins si se continua omogenizarea</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se adauga faina cat cuprinde,pentru a obtine un aluat potrivit de tare</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se adauga faina cat cuprinde,pentru a obtine un aluat potrivit de tare</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* aluatul se acopera cu o folie de plastic si se lasa la frigider 1-2 ore</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* aluatul se acopera cu o folie de plastic si se lasa la frigider 1-2 ore</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se monteaza forma la masina de tocat si se formeaza piscoturile</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se monteaza forma la masina de tocat si se formeaza piscoturile</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* piscoturile se fac cu lungimea de 8 cm si se aseaza in tava</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>* piscoturile se fac cu lungimea de <ins class="diffchange diffchange-inline">circa </ins>8 cm si se aseaza in tava</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* se coc la foc potrivit,in cuptorul incins<del class="diffchange diffchange-inline">,</del>la mijlocul cuptorului</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>* se coc la foc potrivit,in cuptorul incins <ins class="diffchange diffchange-inline">si </ins>la mijlocul cuptorului</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se rumenesc frumos si se pudreaza calzi cu mult zahar pudra amestecat cu zahar vanilinat</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se rumenesc frumos si se pudreaza calzi cu mult zahar pudra amestecat cu zahar vanilinat</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se pot pastra in cutie de carton timp de mai multe zile.Daca apuca....</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se pot pastra in cutie de carton timp de mai multe zile.Daca apuca....</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Autor==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==Autor==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>MIRON PARASCHIVA</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>MIRON PARASCHIVA</div></td></tr> <!-- diff generator: internal 2026-04-22 06:04:51 --> </table> Tue, 04 May 2010 08:12:31 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Piscoturi http://www.gastrowiki.ro/index.php?title=Piscoturi&diff=2725&oldid=prev <p>Pagina noua: <a href="/Categorie:Deserturi" title="Categorie:Deserturi">Category:Deserturi</a> ==Descriere== Fragezi si aromati.Deliciosi langa o cana de ceai sau de ciocolata fierbinte Daca nu sunt mancati imediat,pot fi pastrati timp indelungat ==Ingredie…</p> <p><b>Pagina noua</b></p><div>[[Category:Deserturi]]<br /> ==Descriere==<br /> Fragezi si aromati.Deliciosi langa o cana de ceai sau de ciocolata fierbinte<br /> Daca nu sunt mancati imediat,pot fi pastrati timp indelungat<br /> ==Ingrediente==<br /> * 4 oua<br /> * 1 cana de zahar<br /> * 1 cana de untura<br /> * 1 lingurita de amoniac stins cu zeama de lamaie sau cu putin otet<br /> * esenta de vanilie sau coaja rasa de lamaie sau portocala<br /> * 0.5 lingurita sare<br /> * faina cat cuprinde-cam 1 kg<br /> <br /> ==Preparare==<br /> &quot;Formarea&quot; piscoturilor,necesita forma speciala care se ataseaza la masina de tocat-se gaseste la magazinele de menaj<br /> * se bat spuma ouale ,zaharul,aromele si sarea,pana cand se albesc si volumul lor se dubleaza<br /> * se adauga untura si amoniacul stins si se continua omogenizarea<br /> * se adauga faina cat cuprinde,pentru a obtine un aluat potrivit de tare<br /> * aluatul se acopera cu o folie de plastic si se lasa la frigider 1-2 ore<br /> * se monteaza forma la masina de tocat si se formeaza piscoturile<br /> * piscoturile se fac cu lungimea de 8 cm si se aseaza in tava<br /> * se coc la foc potrivit,in cuptorul incins,la mijlocul cuptorului<br /> * se rumenesc frumos si se pudreaza calzi cu mult zahar pudra amestecat cu zahar vanilinat<br /> * se pot pastra in cutie de carton timp de mai multe zile.Daca apuca....<br /> ==Autor==<br /> MIRON PARASCHIVA</div> Tue, 04 May 2010 08:09:43 GMT Mamitzu http://www.gastrowiki.ro/Discutie:Piscoturi