{"id":46081,"date":"2026-02-21T10:34:36","date_gmt":"2026-02-21T10:34:36","guid":{"rendered":"https:\/\/calatorinromania.com\/?p=46081"},"modified":"2026-02-21T10:34:36","modified_gmt":"2026-02-21T10:34:36","slug":"cozonac-stil-panettone-cu-multe-stafide","status":"publish","type":"post","link":"https:\/\/calatorinromania.com\/?p=46081","title":{"rendered":"COZONAC STIL PANETTONE CU MULTE STAFIDE"},"content":{"rendered":"\n<h3>Aluat \u201eminune aerat\u0103\u201d \u2013 r\u0103m\u00e2ne moale 7 zile<\/h3>\n\n\n\n<p><\/p>\n\n\n\n<p>Un cozonac bogat \u00een stafide, cu miez elastic, filamentos, aromat intens \u0219i textur\u0103 apropiat\u0103 de panettone italian.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>\ud83e\uddfe Ingrediente (1 cozonac mare, form\u0103 \u00eenalt\u0103 \u00d8 16\u201318 cm sau tav\u0103 de 1 kg)<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li>250 ml lapte c\u0103ldu\u021b (35\u201337\u00b0C)<\/li>\n\n\n\n<li>25 g drojdie proasp\u0103t\u0103 (sau 10 g uscat\u0103)<\/li>\n\n\n\n<li>800 g f\u0103in\u0103 alb\u0103 tip 000 (W mare dac\u0103 ave\u021bi)<\/li>\n\n\n\n<li>3 ou\u0103 (temperatura camerei)<\/li>\n\n\n\n<li>100 g unt moale (82% gr\u0103sime)<\/li>\n\n\n\n<li>120 g zah\u0103r<\/li>\n\n\n\n<li>1 g vanilin\u0103<\/li>\n\n\n\n<li>150 g stafide (pute\u021bi cre\u0219te la 200 g pentru versiune foarte bogat\u0103)<\/li>\n\n\n\n<li>\u00bd linguri\u021b\u0103 sare<\/li>\n\n\n\n<li>1 lingur\u0103 o\u021bet 9%<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h1>\ud83d\udd2c Tehnica pentru miez filamentos (specific panettone)<\/h1>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li>Fr\u0103m\u00e2ntare suficient\u0103 \u2192 dezvoltarea complet\u0103 a glutenului<\/li>\n\n\n\n<li>\u00cencorporare treptat\u0103 a untului \u2192 emulsie stabil\u0103<\/li>\n\n\n\n<li>Dospire lent\u0103 \u2192 arom\u0103 \u0219i structur\u0103 aerat\u0103<\/li>\n\n\n\n<li>Mult\u0103 hidratare controlat\u0103 \u2192 elasticitate<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h1>\ud83d\udc69\u200d\ud83c\udf73 Mod de preparare detaliat<\/h1>\n\n\n\n<h2>1\ufe0f\u20e3 Preg\u0103tirea stafidelor (obligatoriu)<\/h2>\n\n\n\n<ul>\n<li>Sp\u0103la\u021bi stafidele.<\/li>\n\n\n\n<li>Hidratati-le 20 minute \u00een ap\u0103 cald\u0103 sau rom.<\/li>\n\n\n\n<li>Scurge\u021bi-le foarte bine \u0219i \u0219terge\u021bi-le.<br>\ud83d\udc49 Umiditatea excesiv\u0103 poate rupe structura aluatului.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h2>2\ufe0f\u20e3 Activarea drojdiei<\/h2>\n\n\n\n<p>Amesteca\u021bi drojdia cu 1 lingur\u0103 zah\u0103r \u0219i 3\u20134 linguri lapte c\u0103ldu\u021b.<br>L\u0103sa\u021bi 10\u201315 minute p\u00e2n\u0103 devine spumoas\u0103.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>3\ufe0f\u20e3 Aluatul<\/h2>\n\n\n\n<ol>\n<li>Cerne\u021bi f\u0103ina.<\/li>\n\n\n\n<li>\u00centr-un bol mare: ou\u0103le + zah\u0103rul + vanilina \u2192 amesteca\u021bi 2\u20133 minute.<\/li>\n\n\n\n<li>Ad\u0103uga\u021bi drojdia activat\u0103 + restul de lapte.<\/li>\n\n\n\n<li>\u00cencorpora\u021bi treptat f\u0103ina.<\/li>\n\n\n\n<li>Ad\u0103uga\u021bi sarea \u0219i o\u021betul.<\/li>\n\n\n\n<li>Fr\u0103m\u00e2nta\u021bi 10 minute.<\/li>\n\n\n\n<li>\u00cencorpora\u021bi untul moale pu\u021bin c\u00e2te pu\u021bin (5\u20136 tran\u0219e).<\/li>\n<\/ol>\n\n\n\n<p>\ud83d\udd11 Continua\u021bi fr\u0103m\u00e2ntarea p\u00e2n\u0103 c\u00e2nd:<\/p>\n\n\n\n<ul>\n<li>aluatul devine elastic<\/li>\n\n\n\n<li>se desprinde de m\u00e2ini<\/li>\n\n\n\n<li>trece testul \u201ewindowpane\u201d (se \u00eentinde sub\u021bire f\u0103r\u0103 s\u0103 se rup\u0103)<\/li>\n<\/ul>\n\n\n\n<p>Timp total fr\u0103m\u00e2ntare: 15\u201320 minute.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2>4\ufe0f\u20e3 Prima dospire<\/h2>\n\n\n\n<p>Acoperi\u021bi \u0219i l\u0103sa\u021bi la 26\u201328\u00b0C aproximativ 1,5\u20132 ore<br>(aluatul trebuie s\u0103 \u00ee\u0219i dubleze volumul).<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2>5\ufe0f\u20e3 Incorporarea stafidelor<\/h2>\n\n\n\n<p>\u00centinde\u021bi aluatul u\u0219or, pres\u0103ra\u021bi stafidele \u0219i \u00eemp\u0103turi\u021bi.<br>Fr\u0103m\u00e2nta\u021bi scurt p\u00e2n\u0103 distribuire uniform\u0103.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2>6\ufe0f\u20e3 Formarea<\/h2>\n\n\n\n<p>Modela\u021bi str\u00e2ns \u00eentr-o bil\u0103.<br>A\u0219eza\u021bi \u00een form\u0103 \u00eenalt\u0103 tapetat\u0103 cu h\u00e2rtie.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2>7\ufe0f\u20e3 A doua dospire<\/h2>\n\n\n\n<p>1\u20131,5 ore, p\u00e2n\u0103 c\u00e2nd aluatul ajunge la 2 cm sub marginea formei.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2>8\ufe0f\u20e3 Coacerea<\/h2>\n\n\n\n<ul>\n<li>Pre\u00eenc\u0103lzi\u021bi cuptorul la 170\u00b0C.<\/li>\n\n\n\n<li>Coace\u021bi 45\u201360 minute (\u00een func\u021bie de form\u0103).<\/li>\n\n\n\n<li>Dac\u0103 se rumene\u0219te prea repede, acoperi\u021bi cu folie.<\/li>\n<\/ul>\n\n\n\n<p>Temperatura intern\u0103 ideal\u0103: 92\u201394\u00b0C.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1>\u2744\ufe0f R\u0103cire corect\u0103 (important pentru panettone)<\/h1>\n\n\n\n<p>Scoate\u021bi imediat din form\u0103.<br>L\u0103sa\u021bi s\u0103 se r\u0103ceasc\u0103 pe o parte sau suspendat (dac\u0103 ave\u021bi posibilitatea), pentru a evita colapsul miezului.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1>\ud83e\uddc8 Rezultatul<\/h1>\n\n\n\n<p>\u2714 Miez aerat, cu fibre lungi<br>\u2714 Foarte multe stafide \u00een fiecare felie<br>\u2714 Textur\u0103 moale 5\u20137 zile dac\u0103 este p\u0103strat \u00een pung\u0103 \u00eenchis\u0103<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aluat \u201eminune aerat\u0103\u201d \u2013 r\u0103m\u00e2ne moale 7 zile Un cozonac bogat \u00een stafide, cu miez elastic, filamentos, aromat intens \u0219i textur\u0103 apropiat\u0103 de panettone italian.<\/p>\n","protected":false},"author":1,"featured_media":46082,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/46081"}],"collection":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46081"}],"version-history":[{"count":1,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/46081\/revisions"}],"predecessor-version":[{"id":46083,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/46081\/revisions\/46083"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/46082"}],"wp:attachment":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}