Cornuri cu unt

Nu stiu la voi in familie cum era, dar cand eram mici, Buni a mea obisnuia sa faca mereu ceva dulce pentru duminica. Nu conta prea mult ce, era foarte important sa fie ceva dulce. Noi nu am preluat in totalitate aceasta idee insa eu imi doresc sa pastrez aceasta traditie. Saptamana trecuta am incercat o noua reteta de cornuri cu unt. Imi doream o reteta cu aluat fraged, care sa se desfaca in fasii, sa se pastreze proaspat mai mult timp. Asa ca m-am apucat de treaba. Si au iesit mai bine decat speram.
Pentru aceasta reteta am folosit urmatoarele ingrediente
-600g faina
-300ml lapte
-50g drojdie proaspata
-100g zahar
-3 galbenusuri
-1 ou intreg
-vanilie
-coaja rasa de la o lamaie
-100g unt moale
-optional – 2 galbenus pentru uns cornurile
Am amestecat faina, zaharul, vanilia, drojdia si coaja de lamaie intr-un vas – eu l-am folosit pe cel al mixerului, unde urma sa framant. Am amestecat cu o spatula, dupa care am fixat vasul pentru a incepe framantarea.Apoi am pornit mixerul si am adaugat treptat laptele, oul si galbenusul.Daca nu folositi un mixer pentru framantare, puneti ingredientele lichide treptat, in timp ce framantati incet. Am framantat aluatul cam 10 minute, timp in care a devenit elastic si nu se mai lipea de mana. Cam asa arata cand am terminat si l-am pus la dospit intr-un alt castron uns cu ulei. Recipientul in care puneti aluatul la dospit trebuie acoperit cu film de plastic. Am lasat aluatul la dospit pana si-a dublat volumul. Apoi l-am intins pe masa unsa cu ulei si l-am impartit in trei bucati egale. Puteti sa il impartiti si in sase daca doriti sa obtineti cornuri de dimensiuni mai mici. Am intins prima bucata de aluat si am pus o parte din untul moale. Trebuie sa impartiti untul in doua, astfel incat sa va ajunga sa puneti intre cele trei bucati de aluat.In cazul in care aveti mai multe bucati de aluat (daca ati dorit cornuri mai mici), atunci untul trebuie impartit astfel incat sa va ajunga sa ungeti foile formate – daca aveti sase bucati de aluat, impartiti untul in patru. Am pus a doua bucata de aluat, am intins-o, am uns-o cu unt, dupa care am pus si am intins ultima bucata. Apoi am taiat in triunghiuri-eu am vrut sa obtin triunghiuri mai mari. Va puteti juca cu dimensiunile-numarul de cornuri obtinute depinde de cat de mari sau mici le doriti. Pe fiecare triunghi de aluat am pus gem dupa care le-am asezat in tava. Cornurile se lasa sa dospeasca in tava cam 20-25 de minute, dupa care se ung cu galbenus de ou. Cuptorul l-am preincalzit la 190 de grade. Cornurile mele s-au copt si s-au rumenit frumos in 40 de minute.
Mai am de lucrat la tehnica de rulare si la taiere insa per total ma pot declara multumita de rezultat.
                                                    Cornurile sunt pufoase, aromate si se mentin proaspete-la noi au rezistat doua zile.
Va doresc spor la treaba si pofta buna! Urmeaza alte retete cu aluaturi dospite in curand 🙂
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