{"id":138977,"title":"P\u00e2inici coreene cu usturoi – \uc721\ucabd \ub9c8\ub298\ube75","modified":"2026-06-15T09:41:42+02:00","plain":"P\u00e2inici pufoase umplute cu crem\u0103 de br\u00e2nz\u0103, trecute printr-un sos cu unt \u0219i usturoi, apoi rumenite din nou la cuptor p\u00e2n\u0103 devin aurii \u0219i lucioase.\n\n\n\nP\u00e2inea coreean\u0103 cu usturoi nu e deloc acela\u0219i lucru cu bagheta frecat\u0103 cu usturoi. Aici, miezul este moale, aproape brio\u0219at, cu o umplutur\u0103 alb\u0103, u\u0219or acri\u0219oar\u0103, strecurat\u0103 \u00een fiecare crest\u0103tur\u0103. \n\n\n\nSosul cu unt, usturoi \u0219i ou \u00eei d\u0103 luciu, gust dulce-s\u0103rat \u0219i o textur\u0103 u\u0219or lipicioas\u0103 pe degete. E o gustare generoas\u0103, foarte \u00een stilul cafenelelor coreene, \u0219i, sincer, greu de m\u00e2ncat f\u0103r\u0103 s\u0103 te murd\u0103re\u0219ti.\n\n\n\n\u00cen acela\u0219i registru de street food, corn dogul coreean merge \u0219i el pe combina\u021bia dulce-s\u0103rat\u0103\n\n\n\nP\u00e2inea coreean\u0103 cu usturoi: ce este, de fapt?\n\n\n\n\u00cen Coreea, este adesea numit\u0103 yukjjok maneul ppang. Yukjjok desemneaz\u0103 cele \u0219ase segmente ale p\u00e2inii, maneul \u00eenseamn\u0103 usturoi, iar ppang \u00eenseamn\u0103 p\u00e2ine. Numele descrie, a\u0219adar, la fel de bine forma, c\u00e2t \u0219i gustul: o p\u00e2inic\u0103 crestat\u0103 ca o floare, umplut\u0103 cu crem\u0103 de br\u00e2nz\u0103, trecut\u0103 printr-un sos cu usturoi \u0219i apoi coapt\u0103 a doua oar\u0103.\n\n\n\nRezultatul \u021bine mai degrab\u0103 de o gustare de brut\u0103rie dec\u00e2t de o garnitur\u0103 s\u0103rat\u0103. Se m\u0103n\u00e2nc\u0103 u\u0219or c\u0103ldu\u021b\u0103, adesea al\u0103turi de o cafea, la fel ca multe dintre p\u00e2inile dulci v\u00e2ndute \u00een cafenelele coreene. Contrastul este inten\u021bionat: usturoi domol, zah\u0103r, unt, crem\u0103 de br\u00e2nz\u0103 \u0219i miez pufos, toate \u00een aceea\u0219i \u00eembuc\u0103tur\u0103.\n\n\n\nPentru un alt mare clasic al gust\u0103rilor coreene, kimbapul r\u0103m\u00e2ne greu de \u00eentrecut\n\n\n\nN\u0103scut\u0103 \u00een brut\u0103riile din Gangneung\n\n\n\nVersiunea care a devenit celebr\u0103 vine din Gangneung, \u00een provincia Gangwon, pe coasta de est a Coreei de Sud. Este asociat\u0103 cu brutarul Hong Hyun-joo \u0219i cu brut\u0103ria sa, Pain Famille, deschis\u0103 \u00een 2012. Forma cu \u0219ase lobi aminte\u0219te de usturoiul coreean cu \u0219ase c\u0103\u021bei, dens \u0219i foarte aromat.\n\n\n\n\u0218i la aperitiv, gochu twigim sunt o alegere excelent\u0103\n\n\n\nP\u00e2inea a devenit cunoscut\u0103 mai ales datorit\u0103 cozilor de a\u0219teptare, emisiunilor culinare coreene \u0219i clipurilor \u00een care este \u00eenmuiat\u0103 \u00een sosul de unt. Gestul acesta este perfect pentru re\u021belele sociale: deschizi p\u00e2inea, vezi br\u00e2nza, apoi sosul lucios se prelinge \u00een crest\u0103turi. \n\n\n\nAu ap\u0103rut apoi \u0219i variante foarte dulci, \u00eens\u0103 ideea de baz\u0103 r\u0103m\u00e2ne simpl\u0103: s\u0103 domole\u0219ti usturoiul, s\u0103 p\u0103strezi miezul fraged \u0219i s\u0103 echilibrezi totul cu o umplutur\u0103 proasp\u0103t\u0103.\n\n\n\nIngredientele de baz\u0103 pentru p\u00e2inicile coreene cu usturoi\n\n\n\n\n\n\n\nAluatul se face din f\u0103in\u0103 pentru p\u00e2ine, drojdie, lapte, ap\u0103, zah\u0103r \u0219i unt. Trebuie s\u0103 fie suficient de suplu c\u00e2t s\u0103 r\u0103m\u00e2n\u0103 pufos dup\u0103 prima coacere, dar \u0219i destul de rezistent ca s\u0103 suporte crest\u0103turile, umplutura de br\u00e2nz\u0103 \u0219i \u00eenmuierea \u00een sos. A\u0219a cap\u0103t\u0103 textura aceea de p\u00e2inic\u0103 brio\u0219at\u0103, nu de p\u00e2ine uscat\u0103 bun\u0103 doar de uns.\n\n\n\nUmplutura se prepar\u0103 din crem\u0103 de br\u00e2nz\u0103, zah\u0103r \u0219i pu\u021bin\u0103 l\u0103m\u00e2ie. Ea aduce aciditatea care \u00eempiedic\u0103 preparatul s\u0103 devin\u0103 greu. Dup\u0103 ce este pus\u0103 cu po\u0219ul \u00eentre segmente, se \u00eenc\u0103lze\u0219te u\u0219or \u00een cuptor \u0219i r\u0103m\u00e2ne cremoas\u0103 \u00een mijloc.\n\n\n\nSosul d\u0103 adev\u0103ratul caracter al re\u021betei: unt topit, usturoi, ou, zah\u0103r \u0219i p\u0103trunjel. Usturoiul trebuie s\u0103 parfumeze f\u0103r\u0103 s\u0103 se ard\u0103 \u0219i f\u0103r\u0103 s\u0103 devin\u0103 agresiv. A doua coacere fixeaz\u0103 sosul pe crust\u0103 \u0219i d\u0103 acea suprafa\u021b\u0103 aurie, lucioas\u0103, aproape l\u0103cuit\u0103.\n\n\n\nIar pentru ceva dulce la final, gyeongdan r\u0103m\u00e2n o alegere sigur\u0103\n\n\n\nRepere tehnice pentru un rezultat reu\u0219it\n\n\n\nP\u00e2inea trebuie l\u0103sat\u0103 s\u0103 se r\u0103ceasc\u0103 bine \u00eenainte de a fi crestat\u0103, altfel miezul se rupe \u0219i nu mai absoarbe bine sosul. Crest\u0103turile trebuie s\u0103 ajung\u0103 aproape p\u00e2n\u0103 la baz\u0103, f\u0103r\u0103 s\u0103 separe complet segmentele. Semn bun: p\u00e2inea se deschide ca o floare \u0219i \u00ee\u0219i p\u0103streaz\u0103 miezul suplu dup\u0103 coacere. Semn r\u0103u: o crust\u0103 ars\u0103, o umplutur\u0103 uscat\u0103 sau un gust prea agresiv de usturoi crud.\n\n\n\n\n\n\tP\u00e2inici coreene cu usturoi - \uc721\ucabd \ub9c8\ub298\ube75\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAluat350 g de f\u0103in\u0103 pentru p\u00e2ine (f\u0103in\u0103 de for\u021b\u0103 tip T65)30 g de zah\u0103r7 g de sare7 g de drojdie uscat\u0103 instant25 g de unt (\u00eenmuiat)110 g de lapte100 g de ap\u0103Sos cu usturoi180 g de zah\u0103r1 ou120 g de unt (topit)80 g de usturoi (tocat)30 g de lapte1 lingur\u0103 de maionez\u01031 lingur\u0103 de p\u0103trunjel uscatUmplutur\u0103 cu crem\u0103 de br\u00e2nz\u0103400 g de crem\u0103 de br\u00e2nz\u0103 (tip Philadelphia)60 g de zah\u0103r0,5 lingur\u0103 de suc de l\u0103m\u00e2ie\t\n\t\n\t\tPreg\u0103ti\u021bi aluatulPune\u021bi \u00een bolul mixerului f\u0103ina pentru p\u00e2ine, zah\u0103rul, sarea \u0219i drojdia uscat\u0103 instant.Ad\u0103uga\u021bi laptele \u0219i apa, apoi fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 c\u00e2nd aluatul \u00eencepe s\u0103 se lege.C\u00e2nd aluatul s-a omogenizat, ad\u0103uga\u021bi untul \u00eenmuiat.Continua\u021bi s\u0103 fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un aluat neted, elastic \u0219i omogen.Forma\u021bi o bil\u0103, acoperi\u021bi bolul, apoi l\u0103sa\u021bi aluatul la dospit p\u00e2n\u0103 \u00ee\u0219i dubleaz\u0103 volumul.Modela\u021bi p\u00e2inicilePresa\u021bi u\u0219or aluatul pentru a-l degaza.\u00cemp\u0103r\u021bi\u021bi aluatul \u00een 8 por\u021bii egale.Forma\u021bi fiecare por\u021bie \u00eentr-o bil\u0103, apoi acoperi\u021bi buc\u0103\u021bile de aluat cu folie alimentar\u0103.L\u0103sa\u021bi-le s\u0103 se odihneasc\u0103 15 minute.Rotunji\u021bi-le din nou, pentru a ob\u021bine p\u00e2inici c\u00e2t mai regulate.A\u0219eza\u021bi buc\u0103\u021bile de aluat pe o tav\u0103 de copt, l\u0103s\u00e2nd pu\u021bin spa\u021biu \u00eentre ele.Acoperi\u021bi-le \u0219i l\u0103sa\u021bi-le la dospit p\u00e2n\u0103 \u00ee\u0219i dubleaz\u0103 volumul.Prima coacerePre\u00eenc\u0103lzi\u021bi cuptorul la 180 \u00b0C.Coace\u021bi p\u00e2inicile timp de aproximativ 15 minute, p\u00e2n\u0103 se rumenesc u\u0219or.L\u0103sa\u021bi-le s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte s\u0103 le umple\u021bi.Preg\u0103ti\u021bi sosul cu usturoiAmesteca\u021bi \u00eentr-un bol zah\u0103rul, oul, untul topit, usturoiul tocat, laptele, maioneza \u0219i p\u0103trunjelul uscat.Bate\u021bi cu telul p\u00e2n\u0103 ob\u021bine\u021bi un sos omogen.Preg\u0103ti\u021bi umplutura cu crem\u0103 de br\u00e2nz\u0103Amesteca\u021bi \u00eentr-un alt bol crema de br\u00e2nz\u0103, zah\u0103rul \u0219i sucul de l\u0103m\u00e2ie.Amesteca\u021bi p\u00e2n\u0103 ob\u021bine\u021bi o crem\u0103 fin\u0103, cremoas\u0103 \u0219i u\u0219or de po\u0219at.Transfera\u021bi compozi\u021bia \u00eentr-un po\u0219 cu dui.Umple\u021bi p\u00e2inicileCresta\u021bi fiecare p\u00e2inic\u0103 r\u0103cit\u0103 \u00een 6 sec\u021biuni, f\u0103r\u0103 s\u0103 t\u0103ia\u021bi p\u00e2n\u0103 la baz\u0103: p\u00e2inica trebuie s\u0103 r\u0103m\u00e2n\u0103 \u00eentreag\u0103 la baz\u0103.Po\u0219a\u021bi umplutura cu crem\u0103 de br\u00e2nz\u0103 la baza crest\u0103turilor.\u00cenmuia\u021bi generos fiecare p\u00e2inic\u0103 \u00een sosul cu usturoi.L\u0103sa\u021bi sosul s\u0103 p\u0103trund\u0103 bine \u00eentre sec\u021biuni, astfel \u00eenc\u00e2t interiorul p\u00e2inii s\u0103 se \u00eembibe.Po\u0219a\u021bi o rozet\u0103 de crem\u0103 de br\u00e2nz\u0103 \u00een centru \u0219i deasupra fiec\u0103rei p\u00e2inici.A doua coacerePre\u00eenc\u0103lzi\u021bi cuptorul la 170-180 \u00b0C.Coace\u021bi p\u00e2inicile umplute timp de aproximativ 15 minute, p\u00e2n\u0103 devin bine aurii, u\u0219or crocante la suprafa\u021b\u0103 \u0219i fragede \u00een interior.Servi\u021bi-le calde sau c\u0103ldu\u021be.\t\n\t\n\t\t\nPentru un miez pufos \u0219i u\u0219or elastic, fr\u0103m\u00e2nta\u021bi aluatul p\u00e2n\u0103 devine neted \u0219i elastic \u00eenainte de prima dospire.\nA\u0219tepta\u021bi ca p\u00e2inicile s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a le cresta \u0219i \u00eenmuia; altfel, se pot rupe \u0219i nu mai absorb la fel de bine sosul.\n\n\t\n\t\n\t\tGo\u00fbterCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138977","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=138977"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/124892"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}