{"id":138228,"title":"Pr\u0103jituri chineze\u0219ti tradi\u021bionale ale lunii","modified":"2026-06-15T09:26:33+02:00","plain":"Pr\u0103jiturile lunii, numite \u0219i moon cakes, sunt un preparat emblematic asociat cu Festivalul de la Mijlocul Toamnei, cunoscut \u0219i ca S\u0103rb\u0103toarea Lunii, \u00een China. Potrivit legendei, aceste pr\u0103jituri au jucat un rol \u00een rebeliunea \u00eempotriva mongolilor din secolul al XIV-lea. Mesaje secrete erau ascunse \u00een aceste pr\u0103jituri, care erau apoi distribuite pentru a coordona eforturile rebelilor. \n\n\n\nAst\u0103zi, pr\u0103jiturile lunii sunt preg\u0103tite din past\u0103 de fasole ro\u0219ie, past\u0103 de lotus, past\u0103 de taro sau alte umpluturi dulci, toate \u00eenvelite \u00eentr-o crust\u0103 sub\u021bire. Sunt adesea decorate cu modele elaborate \u0219i pot con\u021bine un g\u0103lbenu\u0219 de ou s\u0103rat, menit s\u0103 simbolizeze luna. Le g\u0103si\u021bi \u0219i \u00eentr-o variant\u0103 simplificat\u0103, cu past\u0103 de fasole galben\u0103, cum este re\u021beta pr\u0103jiturilor lunii cu fasole mung\n\n\n\nG\u0103lbenu\u0219ul s\u0103rat se vede foarte bine\n\n\n\nUn preparat emblematic al S\u0103rb\u0103torii Lunii din China\n\n\n\nS\u0103rb\u0103toarea Lunii din 2023 cade pe 29 septembrie, ceea ce corespunde celei de-a 15-a zi din luna a opta a calendarului lunar chinezesc. \n\n\n\nAceast\u0103 s\u0103rb\u0103toare celebreaz\u0103 recolta \u0219i reunirea familiei. Oamenii se adun\u0103 pentru a admira luna, despre care se spune c\u0103 este, \u00een aceast\u0103 perioad\u0103, cea mai rotund\u0103 \u0219i mai str\u0103lucitoare din an. Printre activit\u0103\u021bile serii se num\u0103r\u0103 adesea oferirea \u0219i \u00eemp\u0103r\u021birea pr\u0103jiturilor lunii, degustarea ceaiului \u0219i contemplarea lunii. \n\n\n\nPr\u0103jituri ale lunii, savurate al\u0103turi de un delicios ceai oolong\n\n\n\nEste un prilej minunat pentru familii \u0219i prieteni s\u0103 se reuneasc\u0103, s\u0103 \u00eemp\u0103rt\u0103\u0219easc\u0103 momente frumoase \u0219i, totodat\u0103, s\u0103 aduc\u0103 un omagiu tradi\u021biilor str\u0103vechi.\n\n\n\nIngredientele principale ale pr\u0103jiturilor lunii\n\n\n\n\n\n\n\nSiropul de porumb sau \u00ab\u00a0golden syrup\u00a0\u00bb: este un sirop de glucoz\u0103 de care ave\u021bi nevoie pentru textura aluatului. La nevoie, \u00eel pute\u021bi \u00eenlocui cu miere.\n\n\n\nApa alcalin\u0103: numit\u0103 \u0219i \u00ab\u00a0kansui\u00a0\u00bb, ofer\u0103 pr\u0103jiturilor un gust discret \u0219i o culoare aparte. Nu v\u0103 face\u021bi griji, este foarte u\u0219or de preparat acas\u0103!\n\n\n\nPasta de taro sau de lotus: pute\u021bi folosi aproape orice umplutur\u0103 dori\u021bi, dar \u00een mod tradi\u021bional, \u00een pr\u0103jiturile lunii se reg\u0103sesc cel mai des pasta din semin\u021be de lotus \u0219i pasta de taro. Aten\u021bie: dac\u0103 cump\u0103ra\u021bi past\u0103 gata f\u0103cut\u0103 (taro\/lotus\/fasole ro\u0219ie\/susan), este posibil s\u0103 fie prea fluid\u0103; \u00eenc\u0103lzi\u021bi-o \u00eentr-o crati\u021b\u0103, amestec\u00e2nd constant, p\u00e2n\u0103 se \u00eengroa\u0219\u0103 \u0219i cap\u0103t\u0103 consisten\u021ba plastilinei.\n\n\n\nPasta de taro este pur \u0219i simplu delicioas\u0103\n\n\n\nPe scurt, dup\u0103 cum a\u021bi \u00een\u021beles, prepararea pr\u0103jiturilor lunii nu este neap\u0103rat dificil\u0103, dar cere mai ales tehnic\u0103 \u0219i r\u0103bdare. Posibilit\u0103\u021bile pentru umplutur\u0103 sunt aproape nelimitate: am gustat recent variante cu lotus alb, pandan \u0219i cocos caramelizat. Un adev\u0103rat deliciu.\n\n\n\n\n\n\tPr\u0103jituri lunare chineze\u0219ti tradi\u021bionale\n\t\t\n\t\t\t\n\t\n\t\tmoule pour g\u00e2teau de lune\t\n\t\n\t\tAluat60 g de sirop de porumb0.25 linguri\u021b\u0103 de ap\u0103 alcalin\u010324 g de ulei vegetal100 g de f\u0103in\u0103 de gr\u00e2uUmplutur\u0103220 g de past\u0103 de lotus (sau alt\u0103 umplutur\u0103, cum ar fi pasta de taro)g\u0103lbenu\u0219uri de ou s\u0103rate (op\u021bional)Pentru unsg\u0103lbenu\u0219 de ou, pentru unsAp\u0103 alcalin\u01035 g de bicarbonat de sodiu20 g de ap\u0103\t\n\t\n\t\tApa alcalin\u0103Amesteca\u021bi apa cu bicarbonatul de sodiu.AluatulAmesteca\u021bi u\u0219or, \u00eentr-un bol, siropul, apa alcalin\u0103 \u0219i uleiul vegetal.Cerne\u021bi f\u0103ina \u0219i ad\u0103uga\u021bi-o dintr-o singur\u0103 mi\u0219care peste amestecul anterior.Amesteca\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un aluat omogen.\u00cenf\u0103\u0219ura\u021bi aluatul \u00een folie alimentar\u0103 \u0219i l\u0103sa\u021bi-l la frigider timp de 30 de minute.Umplutura\u00cemp\u0103r\u021bi\u021bi pasta de taro sau de lotus \u00een por\u021bii egale.Forma\u021bi bile din fiecare por\u021bie \u0219i pune\u021bi-le deoparte.Pentru variantele cu ou s\u0103rat, presa\u021bi u\u0219or g\u0103lbenu\u0219ul s\u0103rat \u00een bila de past\u0103, apoi \u00eenveli\u021bi-l delicat \u0219i uniform, f\u0103r\u0103 s\u0103 l\u0103sa\u021bi spa\u021bii \u00eentre past\u0103 \u0219i g\u0103lbenu\u0219. \u00cencerca\u021bi ca pasta de lotus s\u0103 acopere g\u0103lbenu\u0219ul c\u00e2t mai omogen, pentru ca acesta s\u0103 r\u0103m\u00e2n\u0103 \u00een centrul pr\u0103jiturii lunare.Asamblarea\u00cemp\u0103r\u021bi\u021bi aluatul \u00een por\u021bii egale.\u00centinde\u021bi aluatul \u00eentre dou\u0103 foi de plastic sau de folie alimentar\u0103.\u00cendep\u0103rta\u021bi folia de deasupra.A\u0219eza\u021bi o bil\u0103 de umplutur\u0103 \u00een centru.Ridica\u021bi marginile aluatului peste umplutur\u0103.\u00cendep\u0103rta\u021bi excesul de aluat din zonele \u00een care acesta se suprapune, pentru a ob\u021bine o grosime uniform\u0103.Roti\u021bi pr\u0103jitura lunar\u0103 \u00eentre palme, p\u00e2n\u0103 cap\u0103t\u0103 forma unei bile.CoacereaT\u0103v\u0103li\u021bi u\u0219or pr\u0103jitura lunar\u0103 pe o suprafa\u021b\u0103 pres\u0103rat\u0103 cu f\u0103in\u0103.Trece\u021bi pistonul formei prin f\u0103in\u0103, apoi scutura\u021bi excesul.A\u0219eza\u021bi-o pe tava de copt.A\u0219eza\u021bi forma pentru pr\u0103jituri lunare peste aluat \u0219i ap\u0103sa\u021bi pistonul \u00een jos.Coace\u021bi la 175\u00b0C, pe nivelul din mijloc al cuptorului, timp de 5 minute sau p\u00e2n\u0103 c\u00e2nd suprafa\u021ba \u00eencepe s\u0103 se \u00eent\u0103reasc\u0103.Scoate\u021bi pr\u0103jitura lunar\u0103 din cuptor \u0219i unge\u021bi suprafa\u021ba cu g\u0103lbenu\u0219 de ou.Coace\u021bi \u00eenc\u0103 10 minute sau p\u00e2n\u0103 c\u00e2nd se rumene\u0219te frumos.Scoate\u021bi pr\u0103jitura din cuptor \u0219i l\u0103sa\u021bi-o s\u0103 se r\u0103ceasc\u0103 la temperatura camerei.Transfera\u021bi pr\u0103jiturile lunare \u00eentr-un recipient ermetic \u0219i p\u0103stra\u021bi-le timp de 3 zile.\t\n\t\n\t\tDac\u0103 preg\u0103ti\u021bi acas\u0103 pasta de taro sau de lotus, asigura\u021bi-v\u0103 c\u0103 este suficient de dens\u0103. Pentru a evapora apa, trebuie g\u0103tit\u0103 mai mult timp \u00een wok.\n\u00a0\nAten\u021bie: dac\u0103 folosi\u021bi past\u0103 gata preparat\u0103 (de taro, lotus, fasole ro\u0219ie sau susan), se poate \u00eent\u00e2mpla acela\u0219i lucru \u2014 s\u0103 fie prea fluid\u0103. \u00cenc\u0103lzi\u021bi-o \u00eentr-o crati\u021b\u0103, amestec\u00e2nd continuu, p\u00e2n\u0103 se \u00eengroa\u0219\u0103 \u0219i ajunge la o consisten\u021b\u0103 asem\u0103n\u0103toare plastilinei.\n\t\n\t\n\t\tDessert, SnackChinoiseg\u00e2teau de lune, g\u00e2teau lune","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138228"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138228\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/9770"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}