{"id":138483,"title":"B\u00e1nh b\u00f2 n\u01b0\u1edbng \u2013 pr\u0103jitur\u0103 vietnamez\u0103 \u201efagure de miere\u201d","modified":"2026-06-15T09:31:03+02:00","plain":"O superb\u0103 pr\u0103jitur\u0103 vietnamez\u0103, \u00een culori de var\u0103, care promite lejeritate \u0219i delicate\u021be la final de mas\u0103!\n\n\n\nNuc\u0103 de cocos \u0219i pandan\u2026 miroase a vacan\u021b\u0103 de la o po\u0219t\u0103! Iat\u0103 un desert proasp\u0103t \u0219i aerat din buc\u0103t\u0103ria vietnamez\u0103, pe care \u00eel iubim mai ales pentru textura sa: u\u0219or la interior \u0219i delicat crocant la exterior.  Sincer, \u00eentre asta \u0219i banh cam, nu \u0219tiu ce-mi place mai mult.\n\n\n\nCe este Banh bo? \n\n\n\nBanh bo este un desert vietnamez, un fel de pr\u0103jitur\u0103 coapt\u0103 la cuptor \u0219i aromat\u0103 cu pandan. \u00cen vietnamez\u0103, \u201eBanh bo\u201d \u00eenseamn\u0103 literalmente \u201epr\u0103jitur\u0103 de vac\u0103\u201d, din simplul motiv c\u0103 textura din interior seam\u0103n\u0103 cu mucoasa stomacului unei vaci. Nu sun\u0103 tocmai apetisant spus a\u0219a, \u0219tiu\u2026\n\n\n\nCa s\u0103 fie mai sugestiv\u0103 (\u0219i mai atr\u0103g\u0103toare\u2026!), i se mai spune \u0219i \u201epr\u0103jitur\u0103 fagure de miere\u201d, datorit\u0103 alveolelor care apar dup\u0103 coacere. Vizual, seam\u0103n\u0103 destul de mult cu un pandi\u0219pan verde, apreciat \u00een mod special pentru miezul s\u0103u pufos \u0219i aroma delicat\u0103. \n\n\n\nEste preparat\u0103 \u00een principal din pandan (o plant\u0103 comestibil\u0103 cu gust vanilat), ou\u0103, lapte de cocos, f\u0103in\u0103 de orez \u0219i amidon de tapioca. Uneori se serve\u0219te cu un sos dulce din lapte de cocos, arahide sau semin\u021be de susan pr\u0103jite. \n\n\n\nTextura aluatului de mochi aminte\u0219te vag de cea a acestui desert\n\n\n\nEste, de altfel, o modalitate excelent\u0103 de a v\u0103 juca cu contrastele, pentru c\u0103, din punct de vedere al texturii, Banh bo este o pr\u0103jitur\u0103 foarte u\u0219oar\u0103, fin\u0103 \u0219i aerat\u0103; exact ce ne dorim \u00een zilele calde care \u00eencep s\u0103-\u0219i fac\u0103 apari\u021bia! \n\n\n\nDe unde vine Banh bo?\n\n\n\n\u00cen timpul domina\u021biei chineze \u00een Vietnam, din 111 \u00ee.Hr. p\u00e2n\u0103 \u00een 980 d.Hr., chinezii ar fi introdus \u00een coloniile lor ceea ce numeau \u201epr\u0103jitur\u0103 cu zah\u0103r alb\u201d. A\u0219adar, Banh bo ar fi fost, la \u00eenceputurile sale, o inven\u021bie chinez\u0103! \n\n\n\nPe atunci, era numit\u0103 \u201eBai thang gao\u201d, adic\u0103, literal, \u201epr\u0103jitur\u0103 cu zah\u0103r alb\u201d. Avea un gust deopotriv\u0103 dulce \u0219i acidulat, chiar u\u0219or acri\u0219or, mai ales din cauza ferment\u0103rii anumitor ingrediente. \n\n\n\nCh\u00e8 Chu\u1ed1i este un alt desert vietnamez delicios\n\n\n\nDe-a lungul anilor, vietnamezii au reinterpretat \u0219i transformat re\u021beta p\u00e2n\u0103 la forma pe care o cunoa\u0219tem ast\u0103zi. Faimoasa pr\u0103jitur\u0103 a devenit mai aerat\u0103, mai pufoas\u0103 \u0219i mai delicat\u0103. \n\n\n\nCuloarea alb\u0103 a fost \u0219i ea abandonat\u0103, pentru o estetic\u0103 mai vibrant\u0103, datorit\u0103 frunzelor de pandan! Se spune, de altfel, c\u0103 verdele a fost adoptat pentru a-i ajuta pe v\u00e2nz\u0103torii ambulan\u021bi s\u0103-\u0219i atrag\u0103 clien\u021bii. Neobi\u0219nuit, da, dar cu siguran\u021b\u0103 are efect!\n\n\n\nIngredientele de baz\u0103 ale Banh bo\n\n\n\n\n\n\n\nExtractul de pandan: i se spune \u201evanilia Asiei\u201d \u0219i este ingredientul-arom\u0103 vedet\u0103 al acestui desert. Cu toate acestea, r\u0103m\u00e2ne fin \u0219i discret. Extractul de pandan este indispensabil pentru parfumarea pr\u0103jiturii \u0219i pentru culoarea ei inconfundabil\u0103. \n\n\n\nLaptele de cocos: cremozitate \u0219i fine\u021be garantate. Laptele de cocos ne\u00eendulcit (da, merit\u0103 precizat!) ofer\u0103 preparatului o savoare bogat\u0103 \u0219i catifelat\u0103, aduc\u00e2nd \u00een acela\u0219i timp acel gust de cocos sinonim cu r\u0103sf\u0103\u021bul \u0219i vacan\u021bele binemeritate\u2026 O mic\u0103 escapad\u0103, chiar din propria buc\u0103t\u0103rie!\n\n\n\nAmidonul de tapioca: se ob\u021bine din manioc \u0219i este tocmai ingredientul care creeaz\u0103 textura de \u201efagure de miere\u201d \u00een timpul coacerii! \n\n\n\nF\u0103ina de orez: este f\u0103ina de baz\u0103 \u00een multe buc\u0103t\u0103rii asiatice. Ea d\u0103 pu\u021bin corp pr\u0103jiturii \u0219i o ajut\u0103 s\u0103-\u0219i p\u0103streze forma aparte. Ave\u021bi grij\u0103 s\u0103 folosi\u021bi f\u0103in\u0103 de orez obi\u0219nuit\u0103, nu f\u0103in\u0103 de orez glutinos\u2026 altfel s-ar putea s\u0103 ave\u021bi surprize!\n\n\n\nOu\u0103le: ele leag\u0103 ingredientele \u0219i dau structur\u0103 \u0219i stabilitate pr\u0103jiturii Banh bo. \n\n\n\nZah\u0103rul: cum laptele de cocos nu este \u00eendulcit, zah\u0103rul este mai mult dec\u00e2t binevenit. \u00cen plus, face pr\u0103jitura \u0219i mai delicat\u0103. \n\n\n\nSfaturi pentru un Banh bo care iese perfect\n\n\n\nMarele risc al acestei re\u021bete este ca pr\u0103jitura s\u0103 se lase. O coace\u021bi tocmai pentru a ob\u021bine acel model de \u201efagure de miere\u201d, iar aici apar de obicei dificult\u0103\u021bile\u2026 Pentru textura alveolat\u0103 perfect\u0103, v\u0103 recomand s\u0103 bate\u021bi ou\u0103le foarte u\u0219or cu furculi\u021ba, f\u0103r\u0103 s\u0103 amesteca\u021bi excesiv. Aici st\u0103 tot secretul.\n\n\n\n\u00cencerca\u021bi \u0219i gogo\u0219ile vietnameze cu banane\n\n\n\nUnul dintre secretele acestei pr\u0103jituri-fagure este s\u0103 evita\u021bi \u00eencorporarea aerului \u00een aluat. Ave\u021bi nevoie, \u00eentr-adev\u0103r, de un aluat dens \u2013 praful de copt \u00ee\u0219i va face treaba \u0219i va crea stria\u021biile caracteristice care br\u0103zdeaz\u0103 pr\u0103jitura. Dac\u0103 bate\u021bi aluatul ca pentru alte pr\u0103jituri, va deveni prea fin \u0219i instabil pentru a re\u021bine alveolele de aer \u0219i se va pr\u0103bu\u0219i la r\u0103cire, dup\u0103 ce a crescut frumos \u00een cuptor.\n\n\n\n\n\n\tB\u00e1nh b\u00f2 n\u01b0\u1edbng - pr\u0103jitur\u0103 vietnamez\u0103 \u201efagure de miere\u201d\n\t\t\n\t\t\t\n\t\n\t\tMoule \u00e0 savarin\t\n\t\n\t\t250 ml de lapte de cocos (ne\u00eendulcit \u0219i gras)2 linguri\u021be de extract de pandan6 ou\u01033 linguri de ulei de cocos160 g de amidon de tapioca1 lingur\u0103 de f\u0103in\u0103 de orez100 g de zah\u0103r2.5 linguri\u021be de praf de coptUlei pentru uns forma1 pumn de nuc\u0103 de cocos ras\u0103 (pentru decor)80 ml de ap\u0103\t\n\t\n\t\tPre\u00eenc\u0103lzi\u021bi cuptorul la 180 \u00b0C.Sparge\u021bi ou\u0103le \u00eentr-un bol \u0219i bate\u021bi-le u\u0219or cu furculi\u021ba, f\u0103r\u0103 s\u0103 le amesteca\u021bi prea mult, pentru a p\u0103stra textura alveolat\u0103 a pr\u0103jiturii.Ad\u0103uga\u021bi uleiul de cocos, apa, laptele de cocos \u0219i extractul de pandan, apoi amesteca\u021bi.\u00centr-un bol separat, amesteca\u021bi toate ingredientele uscate.\u00cencorpora\u021bi ingredientele uscate \u00een amestecul de ou\u0103, amestec\u00e2nd u\u0219or p\u00e2n\u0103 c\u00e2nd compozi\u021bia devine omogen\u0103.Unge\u021bi o form\u0103 pentru savarin\u0103 cu pu\u021bin ulei \u0219i turna\u021bi aluatul \u00een ea.Coace\u021bi timp de 50-55 de minute. Opri\u021bi apoi cuptorul \u0219i l\u0103sa\u021bi pr\u0103jitura \u00een\u0103untru, cu u\u0219a \u00eentredeschis\u0103, \u00eenc\u0103 20 de minute.Scoate\u021bi pr\u0103jitura din form\u0103, l\u0103sa\u021bi-o s\u0103 se r\u0103ceasc\u0103, apoi pres\u0103ra\u021bi deasupra nuca de cocos ras\u0103 \u00eenainte de servire.\t\n\t\n\t\t\nPrincipalul risc al acestei re\u021bete este ca pr\u0103jitura s\u0103 se lase. O coacem pentru a ob\u021bine aspectul specific de \u201efagure de miere\u201d, iar tocmai aici apar de obicei dificult\u0103\u021bile\u2026 Pentru a ob\u021bine aceast\u0103 textur\u0103 alveolat\u0103, v\u0103 recomand s\u0103 bate\u021bi ou\u0103le foarte u\u0219or cu furculi\u021ba, f\u0103r\u0103 s\u0103 amesteca\u021bi excesiv. Aici se face toat\u0103 diferen\u021ba.\n \nUnul dintre secretele acestei pr\u0103jituri \u201efagure de miere\u201d este s\u0103 evita\u021bi \u00eencorporarea aerului \u00een aluat. Ave\u021bi nevoie de un aluat dens \u2013 praful de copt \u00ee\u0219i va face treaba \u0219i va crea stria\u021biile caracteristice din interiorul pr\u0103jiturii. Dac\u0103 bate\u021bi aluatul ca pentru alte pr\u0103jituri, va deveni prea fin \u0219i instabil ca s\u0103 poat\u0103 re\u021bine alveolele de aer \u0219i se va l\u0103sa la r\u0103cire, dup\u0103 ce a crescut frumos \u00een cuptor.\n\n\t\n\t\n\t\tDessertVietnamienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138483","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=138483"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138483\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/16195"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}