{"id":8253,"date":"2016-04-17T13:42:41","date_gmt":"2016-04-17T13:42:41","guid":{"rendered":"http:\/\/www.dumitra.net\/blog\/?p=8253"},"modified":"2016-04-17T13:44:00","modified_gmt":"2016-04-17T13:44:00","slug":"kasutera-in-varianta-personala","status":"publish","type":"post","link":"https:\/\/www.dumitra.net\/blog\/?p=8253","title":{"rendered":"Kasutera – \u00een variant\u0103 personal\u0103"},"content":{"rendered":"
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\"Kasutera1\"<\/a> \"Kasutra1\"<\/a> \"Kasutra2\"<\/a>\u00a0 \"Kasutra4\"<\/a>Kasutera sau “castella” (paine de Castilia) este o prajitura foarte populara in Japonia. Este un fel de sponge cake facut din faina, oua, zahar si sirop de malt, fara grasimi, fara agenti de crestere. Nu are consistenta \u00eenecacioasa a pandispanului romanesc; este usor umeda, pufoasa, degraba “alunecatoare” pe gat. <\/span><\/span><\/div>\n
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Marca acestei prajituri sunt cele doua parti cafenii, usor mai dulci decat interiorul, si forma inalta, dreptunghiulara. La origine, este o reteta a patiseriei spaniole. A ajuns in Japonia in sec. al XVI -lea, adusa de misionarii portughezi.<\/span><\/span><\/div>\n
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Eu am facut kasutera si din faina de quinoa (mi-a placut cel mai mult; pozele cu prajitura taiata in forma de romb), si din faina alba. La ambele am folosit indulcitor.<\/span><\/span><\/div>\n
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INGREDIENTE:<\/strong><\/div>\n
– 100 gr. fain\u0103 (alb\u0103 sau quinoa)<\/div>\n
– 80 gr. \u00eendulcitor pudr\u0103 sau zah\u0103r pudr\u0103<\/div>\n
– 1 lingurit\u0103 zahar brun, granule mari, pentru pres\u0103rat pe fundul t\u0103vii<\/div>\n
– 3 ou\u0103<\/div>\n
– 2 linguri miere<\/div>\n
– 2 linguri ap\u0103 caldu\u021b\u0103<\/div>\n
– putin ulei pentru uns tava<\/div>\n
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PREPARARE:<\/strong><\/div>\n
\u00a0Separi albu\u0219urile de g\u0103lbenu\u0219uri. Dizolvi mierea \u00een apa c\u0103ldu\u021b\u0103. \u00cempr\u0103\u0219tii zah\u0103rul brun pe fundul t\u0103vii, \u00een prealabil uns\u0103 cu ulei. Ai nevoie de o tav\u0103 dreptunghiular\u0103 cu pere\u021bii \u00eenalti.<\/div>\n
Ba\u021bi albu\u0219urile spum\u0103, adaug\u00e2nd zah\u0103rul \u00een 3 etape. Adaugi apoi delicat, pe r\u00e2nd, g\u0103lbenu\u0219urile, mierea dizolvat\u0103 \u00een ap\u0103, alte esen\u021be (eu am pus l\u0103m\u00e2ie), f\u0103ina. Amesteci delicat, de jos \u00een sus.<\/div>\n
Se coace la 160 grade timp de 60 minute, p\u00e2n\u0103 cap\u0103t\u0103 culoare cafenie. A nu se deschide cuptorul!<\/div>\n
\u00cenainte de a fi t\u0103iat\u0103, trebuie l\u0103sat\u0103 s\u0103 se r\u0103ceasc\u0103 bine. Conform tradi\u021biei, kasutera se taie \u00een form\u0103 de dreptunghi. Opera\u021biunea \u00eencepe cu \u00eendep\u0103rtarea lateralelor, astfel \u00eenc\u00e2t s\u0103 fie l\u0103sat vederii contrastul celor 2 culori.<\/div>\n
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Pentru cei care \u021bin la siluet\u0103, recomand varianta cu quinoa. Un triunghi, ca cel din imagine, care c\u00e2nt\u0103re\u0219te 40 gr., con\u021bine 89 de kcalorii.<\/div>\n
Cel mai bun moment c\u00e2nd poate fi m\u00e2ncat\u0103 este diminea\u021ba.<\/div>\n
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\u00a0 Kasutera sau “castella” (paine de Castilia) este o prajitura foarte populara in Japonia. Este un fel de sponge cake facut din faina, oua, zahar si sirop de malt, fara grasimi, fara agenti de...<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[936,937],"class_list":["post-8253","post","type-post","status-publish","format-standard","hentry","category-sport","tag-kasutera","tag-sponge-cake-dietetic"],"_links":{"self":[{"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8253","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8253"}],"version-history":[{"count":7,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8253\/revisions"}],"predecessor-version":[{"id":8266,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8253\/revisions\/8266"}],"wp:attachment":[{"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}