![:angry:](https://www.artaculinara.ro/forums/public/style_emoticons/default/angry.gif)
Produsul original e acesta , si se gaseste la toate magazinele(zic eu:care se respecta
![:)](https://www.artaculinara.ro/forums/public/style_emoticons/default/smile.gif)
![Imagine atasata: 59_d58b276fbdfa12c71c2464796da89370.jpg](https://www.artaculinara.ro/forums/uploads/59_d58b276fbdfa12c71c2464796da89370.jpg)
Navigand in blogosfera am gasit reteta, eu, fiind mare amatoare de Bibanesi , n-am ezitat sa-i fac.
Bibanesi sunt grisine facute artizanal, la mana .Isi iau numele de la localitatea Bibano , Provincia Treviso(Veneto) in Nord Est-ul Italiei.
Din nefericire se foloseste duar faina de grau dur.
Pentru 200 gr faina grau dur
6 gr drojdie proaspata
120 ml apa calda
5 gr sare
45 ml ulei extra masline
Susan pentru decor.
Drojdia o dizolvam in putina apa calduta .Lasam 5 minute.
![Imagine atasata: 59_08df401d008a8f6b8ec0e7217bf5bb5e.jpg](https://www.artaculinara.ro/forums/uploads/59_08df401d008a8f6b8ec0e7217bf5bb5e.jpg)
Adaugam treptat restul ingredientelor.
![Imagine atasata: 59_70c8de390292f5582d429102d5a29bd2.jpg](https://www.artaculinara.ro/forums/uploads/59_70c8de390292f5582d429102d5a29bd2.jpg)
Framantam bine.Secretul Bibanesilor consta si in framantatul insistent, dublu fata de un aluat normal, deci...
![Imagine atasata: 59_2ad17535e1b0cb0cacde9c11f651ed5f.jpg](https://www.artaculinara.ro/forums/uploads/59_2ad17535e1b0cb0cacde9c11f651ed5f.jpg)
Si lupta , si dai.
![Imagine atasata: 59_db22cb9182b38b107fa8553bd96917f8.jpg](https://www.artaculinara.ro/forums/uploads/59_db22cb9182b38b107fa8553bd96917f8.jpg)
Si dai , si lupta.
![Imagine atasata: 59_7b89711debd0ca3456a73708cf5e8e56.jpg](https://www.artaculinara.ro/forums/uploads/59_7b89711debd0ca3456a73708cf5e8e56.jpg)
Rezulta un aluat destul de moale dar nelipicios, din cauza continultului mare de ulei.
Lasam la crescut 30 minute la loc ferit.
![Imagine atasata: 59_401800fee48f118be72969e8c268e401.jpg](https://www.artaculinara.ro/forums/uploads/59_401800fee48f118be72969e8c268e401.jpg)
Rulam suluri potrivit de groase, presaram o cantitate discreta de susan pe masa de lucru si rulam.Nu exagerati cu susanul.
![Imagine atasata: 59_f13235fd47a7f7922c519875f111c69b.jpg](https://www.artaculinara.ro/forums/uploads/59_f13235fd47a7f7922c519875f111c69b.jpg)
![Imagine atasata: 59_088ff5b834dbc6a777fa64c8ca0e7ae5.jpg](https://www.artaculinara.ro/forums/uploads/59_088ff5b834dbc6a777fa64c8ca0e7ae5.jpg)
Taiem bucati cam de un centrimetru jumatate , nu va straduiti sa fiti precisi si simetrici.Sunt duar facuti la mana!
![Imagine atasata: 59_ea1a893f9d8fa29f02ed63283aa1fb79.jpg](https://www.artaculinara.ro/forums/uploads/59_ea1a893f9d8fa29f02ed63283aa1fb79.jpg)
Ii asezam in tava cu hartie de copt si mai lasam la crescut inca 1 ora jumatate (minim).Eu i-am bagat in cuptorul inchis si am uitat de ei pentru 2 ore.
Dupa care dam la cuptor pentru 15 minute la 180 grade.
![Imagine atasata: 59_cf78039cd3a9a468c37f212b69e4eb39.jpg](https://www.artaculinara.ro/forums/uploads/59_cf78039cd3a9a468c37f212b69e4eb39.jpg)
![Imagine atasata: 59_1aaaf770719d652344d0ff802413b8ec.jpg](https://www.artaculinara.ro/forums/uploads/59_1aaaf770719d652344d0ff802413b8ec.jpg)
Bineinteles ca nu-i mai cumpar! :DIi fac!