{"id":51917,"date":"2026-11-12T09:32:21","date_gmt":"2026-11-12T09:32:21","guid":{"rendered":"https:\/\/calatorinromania.com\/?p=51917"},"modified":"2026-11-12T09:32:21","modified_gmt":"2026-11-12T09:32:21","slug":"pishii-gogosi-moi-si-pufoase-cu-iaurt-si-putin-otet","status":"publish","type":"post","link":"https:\/\/calatorinromania.com\/?p=51917","title":{"rendered":"Pishii \u2013 gogo\u0219i moi \u0219i pufoase cu iaurt \u0219i pu\u021bin o\u021bet"},"content":{"rendered":"\n<p>Pishii sunt un preparat tradi\u021bional \u00eent\u00e2lnit \u00een Macedonia, asem\u0103n\u0103tor gogo\u0219ilor sau turti\u021belor pr\u0103jite din aluat dospit. Se pot servi at\u00e2t dulci, cu zah\u0103r sau gem, c\u00e2t \u0219i \u00een variante s\u0103rate.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Aceast\u0103 re\u021bet\u0103 folose\u0219te un aluat foarte moale, cu drojdie, iaurt, ou \u0219i pu\u021bin o\u021bet. Dup\u0103 dospire, buc\u0103\u021bile de aluat se pr\u0103jesc \u00een ulei \u0219i devin rumene la exterior \u0219i moi, aerate \u00een interior.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>Ingrediente<\/h2>\n\n\n\n<ul>\n<li><strong>400 ml ap\u0103 c\u0103ldu\u021b\u0103<\/strong><\/li>\n\n\n\n<li><strong>10 g drojdie uscat\u0103<\/strong><\/li>\n\n\n\n<li><strong>1 linguri\u021b\u0103 zah\u0103r<\/strong><\/li>\n\n\n\n<li><strong>1 lingur\u0103 o\u021bet<\/strong><\/li>\n\n\n\n<li><strong>2 linguri iaurt<\/strong><\/li>\n\n\n\n<li><strong>1 ou<\/strong><\/li>\n\n\n\n<li><strong>1 linguri\u021b\u0103 sare<\/strong><\/li>\n\n\n\n<li>aproximativ <strong>550 g f\u0103in\u0103<\/strong><\/li>\n\n\n\n<li>aproximativ <strong>400 ml ulei<\/strong>, pentru pr\u0103jit<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>1. Preg\u0103te\u0219te drojdia<\/h2>\n\n\n\n<p>Pune apa c\u0103ldu\u021b\u0103 \u00eentr-un bol \u0219i adaug\u0103 zah\u0103rul \u0219i drojdia.<\/p>\n\n\n\n<p>Dac\u0103 folose\u0219ti drojdie uscat\u0103 activ\u0103, las-o c\u00e2teva minute, conform instruc\u021biunilor de pe ambalaj, p\u00e2n\u0103 \u00eencepe s\u0103 formeze u\u0219or spum\u0103.<\/p>\n\n\n\n<p>Dac\u0103 folose\u0219ti drojdie instant, aceasta poate fi de obicei amestecat\u0103 direct cu f\u0103ina.<\/p>\n\n\n\n<p>Apa trebuie s\u0103 fie c\u0103ldu\u021b\u0103, nu fierbinte.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>2. Adaug\u0103 iaurtul, oul \u0219i o\u021betul<\/h2>\n\n\n\n<p>Peste amestecul cu drojdie adaug\u0103:<\/p>\n\n\n\n<ul>\n<li>iaurtul;<\/li>\n\n\n\n<li>oul;<\/li>\n\n\n\n<li>o\u021betul.<\/li>\n<\/ul>\n\n\n\n<p>Amestec\u0103 bine cu un tel sau cu o lingur\u0103.<\/p>\n\n\n\n<p>O\u021betul poate influen\u021ba u\u0219or textura aluatului, dar nu el este responsabil \u00een principal pentru cre\u0219tere. <strong>Drojdia \u0219i fermentarea sunt cele care produc structura aerat\u0103.<\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>3. Adaug\u0103 f\u0103ina<\/h2>\n\n\n\n<p>\u00cencorporeaz\u0103 treptat f\u0103ina.<\/p>\n\n\n\n<p>C\u00e2nd aluatul \u00eencepe s\u0103 se lege, adaug\u0103 sarea.<\/p>\n\n\n\n<p>Fr\u0103m\u00e2nt\u0103 p\u00e2n\u0103 c\u00e2nd ob\u021bii un aluat <strong>foarte moale, elastic \u0219i u\u0219or lipicios<\/strong>.<\/p>\n\n\n\n<p>Cele 550 g de f\u0103in\u0103 trebuie privite ca punct de plecare. Cantitatea exact\u0103 poate varia \u00een func\u021bie de f\u0103in\u0103, dimensiunea oului \u0219i consisten\u021ba iaurtului.<\/p>\n\n\n\n<p>Dac\u0103 aluatul este imposibil de modelat, mai adaug\u0103 pu\u021bin\u0103 f\u0103in\u0103, dar c\u00e2te o lingur\u0103.<\/p>\n\n\n\n<p><strong>Nu \u00eel \u00eent\u0103ri excesiv.<\/strong> Un aluat prea tare va da pishii mai dense.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>4. Las\u0103 aluatul la dospit<\/h2>\n\n\n\n<p>Acoper\u0103 bolul \u0219i las\u0103 aluatul \u00eentr-un loc c\u0103ldu\u021b aproximativ <strong>45\u201360 de minute<\/strong>, sau p\u00e2n\u0103 c\u00e2nd \u00ee\u0219i m\u0103re\u0219te vizibil volumul.<\/p>\n\n\n\n<p>Nu este nevoie s\u0103 urm\u0103re\u0219ti strict ceasul. Temperatura din buc\u0103t\u0103rie influen\u021beaz\u0103 timpul de dospire.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>5. Formeaz\u0103 buc\u0103\u021bile<\/h2>\n\n\n\n<p>Unge foarte u\u0219or masa de lucru \u0219i m\u00e2inile cu ulei.<\/p>\n\n\n\n<p>R\u0103stoarn\u0103 aluatul \u0219i \u00eemparte-l \u00een buc\u0103\u021bi aproximativ egale.<\/p>\n\n\n\n<p>Po\u021bi forma bile sau buc\u0103\u021bi neregulate, \u00een func\u021bie de aspectul dorit.<\/p>\n\n\n\n<p>Acoper\u0103-le \u0219i las\u0103-le s\u0103 se odihneasc\u0103 aproximativ <strong>10 minute<\/strong>.<\/p>\n\n\n\n<p>Apoi aplatizeaz\u0103-le u\u0219or cu degetele.<\/p>\n\n\n\n<p>Nu este nevoie s\u0103 fie foarte sub\u021biri dac\u0103 vrei un interior pufos.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>\ud83d\udd25 6. \u00cenc\u0103lze\u0219te corect uleiul<\/h2>\n\n\n\n<p>Pune uleiul \u00eentr-o tigaie sau crati\u021b\u0103 mai ad\u00e2nc\u0103.<\/p>\n\n\n\n<p>O temperatur\u0103 de aproximativ <strong>170\u2013175\u00b0C<\/strong> este potrivit\u0103 pentru acest tip de aluat.<\/p>\n\n\n\n<p>Dac\u0103 uleiul este prea rece, aluatul va absorbi mult\u0103 gr\u0103sime.<\/p>\n\n\n\n<p>Dac\u0103 este prea fierbinte, exteriorul se va rumeni repede, iar mijlocul poate r\u0103m\u00e2ne crud.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>7. Pr\u0103je\u0219te pishiile<\/h2>\n\n\n\n<p>Pune c\u00e2teva buc\u0103\u021bi de aluat \u00een ulei, f\u0103r\u0103 s\u0103 aglomerezi vasul.<\/p>\n\n\n\n<p>Pr\u0103je\u0219te-le p\u00e2n\u0103 c\u00e2nd devin aurii pe prima parte, apoi \u00eentoarce-le \u0219i rumene\u0219te-le \u0219i pe cealalt\u0103 parte.<\/p>\n\n\n\n<p>Scoate-le cu o spumier\u0103 \u0219i a\u0219az\u0103-le pe h\u00e2rtie absorbant\u0103.<\/p>\n\n\n\n<p>Nu este nevoie s\u0103 urm\u0103re\u0219ti o anumit\u0103 nuan\u021b\u0103 \u201eroz\u201d; <strong>culoarea aurie \u0219i coacerea complet\u0103 a interiorului<\/strong> sunt indicatorii mai utili.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>Cum se servesc?<\/h2>\n\n\n\n<p>Pishiile sunt foarte bune c\u00e2t sunt \u00eenc\u0103 pu\u021bin calde.<\/p>\n\n\n\n<p>Pentru o variant\u0103 dulce, le po\u021bi servi cu:<\/p>\n\n\n\n<ul>\n<li>zah\u0103r pudr\u0103;<\/li>\n\n\n\n<li>gem;<\/li>\n\n\n\n<li>dulcea\u021b\u0103;<\/li>\n\n\n\n<li>miere;<\/li>\n\n\n\n<li>crem\u0103 de ciocolat\u0103.<\/li>\n<\/ul>\n\n\n\n<p>Dar pot fi servite \u0219i s\u0103rat, de exemplu al\u0103turi de br\u00e2nz\u0103, iaurt sau zacusc\u0103\/ajvar, a\u0219a cum apar \u0219i \u00een tradi\u021bia macedonean\u0103.<\/p>\n\n\n\n<h2>Sfaturi pentru pishii moi \u0219i pufoase<\/h2>\n\n\n\n<p><strong>Nu pune prea mult\u0103 f\u0103in\u0103.<\/strong> Aluatul trebuie s\u0103 r\u0103m\u00e2n\u0103 moale.<\/p>\n\n\n\n<p><strong>Nu folosi ap\u0103 fierbinte<\/strong>, deoarece poate afecta drojdia.<\/p>\n\n\n\n<p><strong>Las\u0103 aluatul s\u0103 dospeasc\u0103 suficient<\/strong>, nu doar un num\u0103r fix de minute.<\/p>\n\n\n\n<p><strong>Nu pune prea multe buc\u0103\u021bi odat\u0103 la pr\u0103jit<\/strong>, fiindc\u0103 temperatura uleiului va sc\u0103dea.<\/p>\n\n\n\n<p><strong>Controleaz\u0103 temperatura uleiului.<\/strong> Aproximativ 170\u2013175\u00b0C ofer\u0103 un echilibru bun \u00eentre rumenirea exteriorului \u0219i g\u0103tirea interiorului.<\/p>\n\n\n\n<h3>Rezultatul<\/h3>\n\n\n\n<p>Vei ob\u021bine pishii rumene la exterior, moi \u0219i aerate \u00een interior, cu un gust discret de iaurt \u0219i aluat dospit.<\/p>\n\n\n\n<p>O\u021betul este doar un ingredient al re\u021betei, nu \u201esecretul\u201d miraculos al gogo\u0219ilor. Pentru textura reu\u0219it\u0103 conteaz\u0103 \u00een primul r\u00e2nd <strong>aluatul moale, dospirea corect\u0103 \u0219i temperatura potrivit\u0103 a uleiului<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pishii sunt un preparat tradi\u021bional \u00eent\u00e2lnit \u00een Macedonia, asem\u0103n\u0103tor gogo\u0219ilor sau turti\u021belor pr\u0103jite din aluat dospit. Se pot servi at\u00e2t dulci, cu zah\u0103r sau gem,<\/p>\n","protected":false},"author":1,"featured_media":51918,"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\/51917"}],"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=51917"}],"version-history":[{"count":1,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/51917\/revisions"}],"predecessor-version":[{"id":51919,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/51917\/revisions\/51919"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/51918"}],"wp:attachment":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=51917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=51917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=51917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}