Turta dulce vegan\u0103 se face din f\u0103in\u0103 alb\u0103 \u0219i integral\u0103, condimente de iarn\u0103 (ghimbir, scor\u021bi\u0219oar\u0103, cui\u0219oare, anason, nuc\u0219oar\u0103, cardamon), zah\u0103r de cocos \u0219i melas\u0103, untul vegan sau uleiul de cocos, plus un “ou de in” care leag\u0103 aluatul. Se r\u0103ce\u0219te aluatul c\u00e2teva ore, se \u00eentinde, se taie \u00een forme \u0219i se coace 10 minute la 190C.<\/p>\n\n\n\n
Turta dulce, sau cum o numesc eu c\u00e2nd o fac \u00een afara sezonului de iarn\u0103 — biscui\u021bi cu ghimbir — este printre dulciurile mele preferate iarna. Toat\u0103 casa miroase a Cr\u0103ciun atunci c\u00e2nd o preg\u0103tesc! Am \u00eencercat de multe ori aceast\u0103 re\u021bet\u0103 de turt\u0103 dulce vegan\u0103 \u0219i de fiecare dat\u0103 i-am adus mici \u00eembun\u0103t\u0103\u021biri, a\u0219a c\u0103 aici ave\u021bi cea mai bun\u0103 dintre variantele de p\u00e2n\u0103 acum.<\/p>\n\n\n\n
Bunica folosea miere, dar eu prefer melasa \u00een amestec cu zah\u0103rul de cocos — d\u0103 aluatului culoarea aceea \u00eenchis\u0103, frumoas\u0103, \u0219i o arom\u0103 u\u0219or caramelizat\u0103 pe care mierea nu o are. Aluatul l-am f\u0103cut din jum\u0103tate f\u0103in\u0103 integral\u0103 \u0219i jum\u0103tate f\u0103in\u0103 alb\u0103, iar \u00een loc de popularul omule\u021b de turt\u0103 dulce am f\u0103cut brazi, stelu\u021be \u0219i inimioare. Mie \u00eemi place s\u0103 pun un strat gros de glazur\u0103, c\u0103ci arat\u0103 ca un strat de z\u0103pad\u0103 proasp\u0103t nins\u0103.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Aceast\u0103 re\u021bet\u0103 e potrivit\u0103 dac\u0103 ai nevoie de<\/h2>\n\n\n\n
\n
Un desert de Cr\u0103ciun complet vegan, f\u0103r\u0103 ou\u0103, lapte sau miere, dar care arat\u0103 \u0219i are gust de turt\u0103 dulce clasic\u0103.<\/li>\n
Biscui\u021bi pe care s\u0103-i decorezi \u00eempreun\u0103 cu copiii — aluatul ferm se taie u\u0219or \u00een forme \u0219i se coloreaz\u0103 frumos cu glazur\u0103.<\/li>\n
Un cadou f\u0103cut \u00een cas\u0103: seturi de brazi, stelu\u021be \u0219i inimioare, \u00eempachetate frumos \u00een pungu\u021be sau cutii.<\/li>\n
O re\u021bet\u0103 pe care o po\u021bi preg\u0103ti cu o zi \u00eenainte, fiindc\u0103 aluatul st\u0103 oricum la frigider cel pu\u021bin dou\u0103 ore, iar peste noapte e \u0219i mai bine.<\/li>\n
Ornamente comestibile pentru bradul de Cr\u0103ciun sau pentru masa de s\u0103rb\u0103tori.<\/li>\n<\/ul>\n\n\n\n
De ce o s\u0103 \u00ee\u021bi plac\u0103 aceast\u0103 re\u021bet\u0103<\/h2>\n\n\n\n
\n
Aroma autentic\u0103 de turt\u0103 dulce<\/strong> — combina\u021bia de ghimbir, scor\u021bi\u0219oar\u0103, cui\u0219oare, anason, nuc\u0219oar\u0103 \u0219i cardamon d\u0103 exact mirosul de Cr\u0103ciun, nu varianta fad\u0103 pe care o g\u0103se\u0219ti uneori \u00een comer\u021b.<\/li>\n
Complet vegan\u0103<\/strong> — melasa \u0219i zah\u0103rul de cocos \u00eenlocuiesc mierea, untul vegan sau uleiul de cocos \u021bine locul untului clasic, iar “oul de in” leag\u0103 aluatul f\u0103r\u0103 ou.<\/li>\n
Aluat u\u0219or de lucrat<\/strong> — dup\u0103 r\u0103cire devine ferm \u0219i se \u00eentinde \u0219i se taie \u00een forme f\u0103r\u0103 s\u0103 se lipeasc\u0103 sau s\u0103 se rup\u0103.<\/li>\n
Texturi la alegere<\/strong> — \u00eei faci sub\u021biri c\u00e2nd \u00eei vrei crocan\u021bi sau mai gro\u0219i c\u00e2nd \u00eei vrei pufo\u0219i, din acela\u0219i aluat.<\/li>\n
Perfect\u0103 de d\u0103ruit<\/strong> — arat\u0103 superb decora\u021bi, a\u0219a c\u0103 sunt cadoul ideal f\u0103cut \u00een cas\u0103 pentru familie \u0219i prieteni.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
Note despre ingrediente<\/h2>\n\n\n\n
F\u0103ina alb\u0103 \u0219i f\u0103ina integral\u0103<\/strong> — eu folosesc jum\u0103tate-jum\u0103tate, fiindc\u0103 f\u0103ina integral\u0103 aduce un gust u\u0219or de alune \u0219i o textur\u0103 mai consistent\u0103, iar f\u0103ina alb\u0103 p\u0103streaz\u0103 biscui\u021bii fragezi. Pune f\u0103ina \u00een can\u0103 cu lingura \u0219i niveleaz\u0103, nu o lua direct cu cana din pung\u0103 ap\u0103s\u00e2nd, pentru c\u0103 prea mult\u0103 f\u0103in\u0103 face aluatul uscat \u0219i biscui\u021bii tari.<\/p>\n\n\n\n
Ghimbirul m\u0103cinat<\/strong> — este vedeta din turta dulce, a\u0219a c\u0103 pune toate cele 2 linguri\u021be. Dac\u0103 ai un borcan vechi de ghimbir care nu mai miroase puternic c\u00e2nd \u00eel deschizi, \u00eenlocuie\u0219te-l, fiindc\u0103 un condiment vechi \u00ee\u021bi d\u0103 o turt\u0103 dulce fad\u0103, oric\u00e2t de mult ai pune.<\/p>\n\n\n\n
Melasa<\/strong> — aceasta este secretul culorii \u00eenchise \u0219i al gustului profund. Eu o prefer \u00een locul mierii folosite de bunica. Caut\u0103 melas\u0103 neagr\u0103 (blackstrap) pentru aroma cea mai intens\u0103 sau una mai bl\u00e2nd\u0103 dac\u0103 vrei un gust mai dulce; oricum, m\u0103soar\u0103-o cu o can\u0103 uns\u0103 cu pu\u021bin ulei ca s\u0103 se desprind\u0103 u\u0219or.<\/p>\n\n\n\n
Zah\u0103rul de cocos<\/strong> — are un gust u\u0219or caramelizat care se potrive\u0219te perfect cu melasa \u0219i condimentele. Se comport\u0103 ca zah\u0103rul brun, deci nu te speria dac\u0103 aluatul iese mai \u00eenchis la culoare dec\u00e2t te a\u0219teptai.<\/p>\n\n\n\n
Untul vegan sau uleiul de nuc\u0103 de cocos<\/strong> — ambele func\u021bioneaz\u0103, dar trebuie s\u0103 fie la temperatura camerei, nu topite, ca s\u0103 po\u021bi \u00eencorpora aer c\u00e2nd le ba\u021bi cu zah\u0103rul. Uleiul de cocos d\u0103 biscui\u021bi pu\u021bin mai crocan\u021bi, untul vegan \u00eei face un pic mai fragezi.<\/p>\n\n\n\n
Oul de in<\/strong> — 1 lingur\u0103 de semin\u021be de in r\u00e2\u0219nite amestecat\u0103 cu 3 linguri de ap\u0103 fierbinte \u021bine locul oului. Las\u0103-l s\u0103 stea un minut, p\u00e2n\u0103 se \u00eengroa\u0219\u0103 \u0219i devine gelatinos; abia atunci leag\u0103 aluatul ca trebuie.<\/p>\n\n\n\n
Sfaturi<\/h2>\n\n\n\n
\n
Nu s\u0103ri peste r\u0103cirea aluatului.<\/strong> Las\u0103-l la frigider cel pu\u021bin dou\u0103 ore, ideal peste noapte. Untul vegan sau uleiul de cocos se re\u00eent\u0103resc, aluatul devine ferm \u0219i se taie curat \u00een forme, f\u0103r\u0103 s\u0103 se \u00eentind\u0103 \u0219i s\u0103-\u0219i piard\u0103 conturul la copt.<\/li>\n
Grosimea decide textura.<\/strong> Dac\u0103 \u00eei vrei crocan\u021bi, \u00eentinde aluatul mai sub\u021bire; mie \u00eemi plac pufo\u0219i, a\u0219a c\u0103 \u00eei fac un pic mai gro\u0219i. \u021aine aceea\u0219i grosime pe toat\u0103 tava ca s\u0103 se coac\u0103 uniform.<\/li>\n
Aten\u021bie la timpul de coacere.<\/strong> 10 minute la 190C sunt de obicei suficiente. Turta dulce arde repede din cauza melasei \u0219i a zah\u0103rului, a\u0219a c\u0103 stai l\u00e2ng\u0103 cuptor spre final — sunt gata c\u00e2nd marginile se \u00eent\u0103resc u\u0219or, chiar dac\u0103 mijlocul pare \u00eenc\u0103 moale (se \u00eent\u0103re\u0219te la r\u0103cire).<\/li>\n
Glazureaz\u0103 doar biscui\u021bii complet r\u0103ci\u021bi.<\/strong> Pe un biscuit cald glazura se tope\u0219te \u0219i curge. Mie \u00eemi place s\u0103 pun un strat gros, c\u0103ci arat\u0103 ca un strat de z\u0103pad\u0103 proasp\u0103t nins\u0103.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
F\u0103ina:<\/strong> po\u021bi folosi doar f\u0103in\u0103 alb\u0103 pentru biscui\u021bi mai fini \u0219i mai deschi\u0219i la culoare, sau cre\u0219te propor\u021bia de f\u0103in\u0103 integral\u0103 dac\u0103 vrei un gust mai rustic. Pentru raportul echilibrat, r\u0103m\u00e2i la jum\u0103tate-jum\u0103tate.<\/li>\n
\u00cendulcitorul:<\/strong> bunica folosea miere, dar pentru o variant\u0103 vegan\u0103 melasa cu zah\u0103r de cocos este alegerea mea. Po\u021bi folosi \u0219i sirop de ar\u021bar \u00een locul melasei, de\u0219i culoarea \u0219i aroma vor fi mai bl\u00e2nde.<\/li>\n
Gr\u0103simea:<\/strong> untul vegan \u0219i uleiul de nuc\u0103 de cocos sunt interschimbabile; alege uleiul de cocos pentru biscui\u021bi mai crocan\u021bi.<\/li>\n
Condimentele:<\/strong> dac\u0103 \u00ee\u021bi place mai picant, m\u0103re\u0219te ghimbirul; dac\u0103 vrei mai bl\u00e2nd pentru copii, redu cui\u0219oarele \u0219i anasonul. Un strop de coaj\u0103 de portocal\u0103 ras\u0103 \u00een aluat merge minunat cu condimentele de iarn\u0103.<\/li>\n<\/ul>\n\n\n\n
Turta dulce coapt\u0103 se p\u0103streaz\u0103 foarte bine \u00eentr-o cutie etan\u0219\u0103, la temperatura camerei, p\u00e2n\u0103 la o s\u0103pt\u0103m\u00e2n\u0103, a\u0219a c\u0103 o po\u021bi face din timp pentru s\u0103rb\u0103tori. Dac\u0103 \u00eei vrei mai moi, pune \u00een cutie \u0219i o felie de m\u0103r; dac\u0103 \u00eei preferi crocan\u021bi, \u021bine-i bine \u00eenchi\u0219i \u0219i f\u0103r\u0103 umezeal\u0103. Aluatul nedecupat se poate prepara \u00een avans \u0219i \u021bine la frigider peste noapte, \u00eenf\u0103\u0219urat \u00een folie; re\u021beta cere oricum cel pu\u021bin dou\u0103 ore la rece.<\/p>\n\n\n\n
![\"vegan](\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2017\/12\/vegan-gingerbread-cookies-turta-dulce-vegana-reteta.jpg\")
<\/figure>\n\n\n\n![\"vegan](\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2017\/12\/vegan-gingerbread-cookies-turta-dulce-vegana.jpg\")
<\/figure>\n\n\n\n![\"how](\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2017\/12\/how-to-make-vegan-gingerbread-cookies-turta-dulce-vegana.jpg\")
<\/figure>\n\n\n\n![\"vegan](\"https:\/\/gourmandelle.com\/wp-content\/uploads\/2017\/12\/vegan-gingerbread-cookies-recipe-turta-dulce-vegana.jpg\")
<\/figure>\n\n\n<\/div>\n\t\n\t\n\t\t