tag:blogger.com,1999:blog-73248470884069798902024-03-17T14:22:45.931+11:00Macondo Sugar RefineryUnknownnoreply@blogger.comBlogger105125tag:blogger.com,1999:blog-7324847088406979890.post-43925119072127840852022-12-21T22:10:00.005+11:002022-12-26T10:51:22.639+11:00Panettone s bananama i karameliziranom bijelom cokoladom - slatki starter<p>Sastojci su isti kao i u <a href="https://macondocakes.blogspot.com/2017/01/iginio-massari-panettone.html" rel="nofollow" target="_blank">ranije objavljenom receptu</a>, neznatno izmjenjeni za <a href="https://macondocakes.blogspot.com/2019/02/osmotolerantni-prirodni-kvasac.html">slatki starter</a>. Postupak je nesto drugaciji, pokazao se kao jednostavniji i pouzdaniji od recepta koristenog u prijasnjem postu.</p><p><b>Prvo tijesto</b><br /><br />brasno 400 gr (s velikim udjelom proteina, 14-15%)<br />starter 115 gr (75 gr brasna + 15gr secera + 35 gr vode ~ 45% vlaznost)<br />secer 110 gr <br />maslac 145gr<br />voda 150 gr<br />zumanci 100 gr </p><div>Rastopiti secer u vodi. Dodati 2 zumanca , lagano ih umutiti pjenjacom. Dodati brasno i starter iskidan na manje komdice. Mijesiti 15 min, (planetarni mikser, prva brznina) Dodati ostatak zumanaca u 2 navrata, nakon svakog dodavanja mijesti dok se potpuno ne sjedine s tijestom. Maslac dodati u 3 puta. Isto tako, svaki put mijesiti dok se potpuno ne umijesi u tijesto. Posudu s tijestom prekriti prozirnom folijom i ostaviti da se dize 8-10 sati. </div><div><br /></div><div><b>Drugo tijesto</b>:<br /><br />brasno 100 gr<br />zumanci 130 gr<br />secer 100 gr (ukljucujuci desetak gr vanilin secera)<br />maslac 155 g<br />voda 70 gr (ukoliko je potrebno, ja je nisam koristio)<br />med ili tecna glukoza 25 gr<br />sol 8 gr<br /><br />aromati (kora od jednog limuna, pola vrecice mahlepia, desetaak kapi panettone arome)</div><div><br /></div><div>250 gr karamelizirane bijele cokolade, u zetonima</div><div>250 gr banana</div><div><br /></div><div>Brasno i prvo tijesto mijesiti 15-20 minuta. Dodati secer pomijesan s mahlepiem i korom od limuna, med i trecinu jaja. Mijesiti daljnjih 10 minuta. Ostatak zumanaca dodati u 2 puta, kao i kod prvog tijesta, mijesiti dok se ne sjedine s ostatkom tijesta i gluten ponovo potpuno razvije. Ovo je kriticni korak i ne smije se zbrzati, gluten se mora ponovno potpuno razviti. Zatim se dodaje sol i mijesi par minuta, te maslac u 2-3 navrata. Na kraju se doda cokolada i mijesi 1-2 minuta dok se cokolada ne raspodjeli pravilno po tijestu. Otaviti tijesto da se odmori 15-20 minuta, zatim ga rastegnuti sto je moguce vise, kao sto se postupa s vucenim tijestom. Naime, delikatni dodaci kao sto su banana ili jagodicasto voce, ne mogu se dodati tijestu upotrebom miksera jer bi se zgnjecili i sjedinili s ostatkom tijesta, pa se dodaju razvlacenjem i preklapanjem tijesta.</div><div>Kad se tijesto razvuklo, rasporediti sto je moguce pravilnije komadice banane. Sklopiti tijesto, formirati kuglu i ostaviti ga da se odmori desetak minuta. Podijeliti tijesto napola, formirati kugle i staviti u kalup. Ostaviti da se dize na toplom, 5-7 sati. Peci oko 40 min na 175-180 stupnjeva. 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Maslac (u tijestu) je izbacen zbog dodavanja paste od maslina, dodatni secer i sol isto tako.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>400 gr brasno</div><div>240 gr vode</div><div>160 gr slatkog startera (100 gr brasno, 40 gr voda, 20 gr secer)</div><div>120 pasta od maslina</div><div><br /></div><div>250 gr maslaca za laminiranje</div><div><br /></div><div>Ostatak recepta je isti kao i kod <a href="https://macondocakes.blogspot.com/2018/04/kroasani-s-prirodnim-kvascem-ii.html" rel="nofollow" target="_blank">Kroasana s prirodnim kvascem II</a></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5BKAg0JPHKdSVI1n67m3izQiQc_67B_0UT_k74dLpEqqbtgXEdszNqaiE8ZSA9P8tAk4Xhti5z_modhDIZYr33y7gRmR1wFuM08RH8s7P6bZ61xi73pI_jbEAeRrNUqF1ROvS9yyd4HyIv58cK0eRDu2OgElGcw9_FT5r91V1JuIDhmzU7QZpVKi/s4080/PXL_20220827_115110870.jpg" imageanchor="1" style="margin-left: auto; 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Kad se ohladi pustiti da odstoji u frizideru desetak sati prije pravljenja sladoleda. Sluzit uz <a href="https://macondocakes.blogspot.com/2022/08/confit-od-dunja.html" rel="nofollow" target="_blank">confit od dunja</a> zajedno s pripadajucim sokom i <a href="https://macondocakes.blogspot.com/2022/08/crumble-od-orasastih-plodova.html" rel="nofollow" target="_blank">crumble od ljesnjaka</a>. Zbog velikog udjela pektina u dunjama nije potrebno dodavati nikakav stabilizator.</div><div style="text-align: left;">Samo zadnja slika je sa prahom od malina.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">(*) Dunje rascetvoriti, oguliti i odstraniti tvrdu sredinu. Isjeci na 1-2 cm kockice, dodati 5% secera, vanilin secera, kore od limuna i sok od limuna. Prekriti folijom i peci oko 2 i po sata na 150 stupnjeva. Kad se ohladi zgnjeciti gnjecilicom za krompir.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGb3zxSuYGcSZtjc5i_xSRjsW4cP8qAuhb5QnnF2IKRP1nuv0TEE43-hJTZIwYeAXuP4adYM-esteV6SDeBQ9b0Zc7ZG6dfVzpOz8f_xIIMwlKXeI9Vm3PZBsyWaS_BjOa3PC0-mNHsft7xWBOpUS1u9PPHqLTnrvaFDV0MsnHKF-K0PYW4Rmn90E/s4080/PXL_20220821_093243111.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGb3zxSuYGcSZtjc5i_xSRjsW4cP8qAuhb5QnnF2IKRP1nuv0TEE43-hJTZIwYeAXuP4adYM-esteV6SDeBQ9b0Zc7ZG6dfVzpOz8f_xIIMwlKXeI9Vm3PZBsyWaS_BjOa3PC0-mNHsft7xWBOpUS1u9PPHqLTnrvaFDV0MsnHKF-K0PYW4Rmn90E/w482-h640/PXL_20220821_093243111.jpg" width="482" /></a></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKcSNS1W0YZBY7QJOgVKsedGfR7-YWFxA7k73h0yxjEpFa8eqWA8VuzeHcH8xes_AaWulvTjNxDvqF9Q_sXLcJGR89AvFFffhQWT-QJ5SSqh8ZgqVEjScOVlvU9xB6kAVUavhfda20powU-KFQ69wgT5Ye8gszBg5OX0MRnhBPE1Gf-KiiMH8AIL9/s4080/PXL_20220820_061918862.jpg" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHPfBMZ4qp4YMgQpo11LjZQ5_PIwU4c_bNGJwOkYPgYuNervMt0FRFP-SK9WFOpoF-1iRUzstB-oUMlOD9E6rQJL5DbFhoB4nmxnXnxhuXd7Shj-PJSIOVI1glgXZwsyE-qF7D_7R3ivhV-fbPZYc-ZsFswiIkCqcB21HHsxZAtZwRdyqmFQrAVQ0/w482-h640/PXL_20220914_081431212.jpg" width="482" /></a></div><br /><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-2423591467448800092022-08-30T09:49:00.002+10:002022-09-27T15:29:51.750+10:00Confit od dunja<div style="text-align: left;"> Recept je za posudu 20x12x7 cm</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1.5 - 2 kg dunja</div><div style="text-align: left;">70-100 gr secera, ukljucujuci desetak grama vanilin secera</div><div style="text-align: left;">kora i sok od jednog limuna</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pomijesati secer, vanilin secer i koru od limuna.</div><div style="text-align: left;">Dunje rascetvoriti, oguliti, odstraniti tvrdu jezgru i isjeci na sto tanje kriske. U posudu slagati jedan po jedan red dunja, svaki red posuti smjesom secera i kore od limuna i tako do vrha posude. Dunje mogu ici i preko ivice posude 1-2 cm, tokom pecenja ce se spustiti. Posudu omotati aluminijskom folijom. Peci 3 sata na 140-150 stupnjeva.</div><div style="text-align: left;">Ovako pecene dunje, kad se ohlade, potrebno je opteretiti, idealno jos jednom istom ovakvom posudom. Dunje preliti sokom od limuna, prekriti aluminijskom folijom, na to staviti drugu posudu i na nju neki tezi predmet, lonac ili slicno. Ostaviti ovako optereceno preko noci. Dobro ohladiti. </div><div style="text-align: left;">Ovdje je servirana sa <a href="https://macondocakes.blogspot.com/2022/08/sorbet-od-kestena.html" rel="nofollow" target="_blank">sorbetom od kestena</a> i <a href="https://macondocakes.blogspot.com/2022/08/crumble-od-orasastih-plodova.html" rel="nofollow" target="_blank">posipom (crumble) od ljesnjaka</a>.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYZ5UuxNaRmGqrEf0wQbw-B092jxP5ifXl0WSYtL58dyCkEiI2G4ox25akqJQE3UA4PdWLnqm63QCnJdGq7XlJJClkt61gbkkC6zV8JEQUvz2WHD03L2AwveiG2VJGYMjvLh-kyjp5_RILa6eRxDmB7uqL7NMlaQCrNnYjVfNRhlKJmPqP58chzHk/s4080/PXL_20220815_085112266.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYZ5UuxNaRmGqrEf0wQbw-B092jxP5ifXl0WSYtL58dyCkEiI2G4ox25akqJQE3UA4PdWLnqm63QCnJdGq7XlJJClkt61gbkkC6zV8JEQUvz2WHD03L2AwveiG2VJGYMjvLh-kyjp5_RILa6eRxDmB7uqL7NMlaQCrNnYjVfNRhlKJmPqP58chzHk/w482-h640/PXL_20220815_085112266.jpg" width="482" /></a></div><div><br /></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwd99zk0HDgSG-iCS8votzTX8YSyz6kDgEjGdsa17Tx30DT6yxgji5BConSxtxwg2acTnYCdImkMJOIxuX0nH5lyDvjMF8_VWYKE_HPw3_JYxWNPJfWFaQtoxuTLeNLQlGZxxXa-SgOudVKbQiU0hLjGMO48CMHwCrEiyYkxq_OuHB_jHARRvfeYz/s4080/PXL_20220822_022410923.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwd99zk0HDgSG-iCS8votzTX8YSyz6kDgEjGdsa17Tx30DT6yxgji5BConSxtxwg2acTnYCdImkMJOIxuX0nH5lyDvjMF8_VWYKE_HPw3_JYxWNPJfWFaQtoxuTLeNLQlGZxxXa-SgOudVKbQiU0hLjGMO48CMHwCrEiyYkxq_OuHB_jHARRvfeYz/w482-h640/PXL_20220822_022410923.jpg" width="482" /></a></div><br /><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-88272396786685320582022-08-24T21:36:00.000+10:002022-08-24T21:36:29.150+10:00Crumble od orasastih plodova<div style="text-align: left;">Ovo nije samostalni slatkis, iako u trenucima krize moze i za to posluziti, vec dodatak drugim slatkim jelima radi teksturalnog kontrasta. Recept je vrlo jednostavan, ista kolicina brasna, secera, mljevenih orasastih plodova, u ovom slucaju ljesnjaka i otopljenog maslaca. Smjesa se pomijesa i usitni viljuskom dok se ne dobiju sitne grudvice. Ove grudvice se rasire u jedan tanki sloj na papiru za pecenje. Pece se desetak minuta na 170 stupnjeva. Drzati na oku tokom pecenja i cesto mijesati je vrlo lako zagori, pogotovu na krajevima.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXaj6CkdoGSQLKZLbT1pjlq5ieNtMlQNOBa3bEzFPIH801SttNLeuO_J1LE2nTbQqxwd7GYrv5uL3uyixJt_vVc5may9wr13b2TVpM91Nbttcq44_HOx3cD8TU-ykEm3W4KXcmbVUjJCE/s4080/PXL_20220821_091326110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXaj6CkdoGSQLKZLbT1pjlq5ieNtMlQNOBa3bEzFPIH801SttNLeuO_J1LE2nTbQqxwd7GYrv5uL3uyixJt_vVc5may9wr13b2TVpM91Nbttcq44_HOx3cD8TU-ykEm3W4KXcmbVUjJCE/w482-h640/PXL_20220821_091326110.jpg" width="482" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGvSqr6zRLIHmjj6L6U0oFcVrI4_NizH1A9in6V6lWbEEXeS0U8q1aZLW5jWDQ5NhOKSBjuYZaAudUSX9XDbwtBZjDJ-esU78Nrn_g7fbMeYCWDH3eKRjy5ae9fl6rhW370lOke4a5T_Ox9g7NGUZkWo-5K6fYkQpo4VUDB-4lMhmkS14SjxVXfbiq/s4080/PXL_20220821_091546626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGvSqr6zRLIHmjj6L6U0oFcVrI4_NizH1A9in6V6lWbEEXeS0U8q1aZLW5jWDQ5NhOKSBjuYZaAudUSX9XDbwtBZjDJ-esU78Nrn_g7fbMeYCWDH3eKRjy5ae9fl6rhW370lOke4a5T_Ox9g7NGUZkWo-5K6fYkQpo4VUDB-4lMhmkS14SjxVXfbiq/w482-h640/PXL_20220821_091546626.jpg" width="482" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgQWEfgz3GVP3fdiDmDFf6YysPK-iMrDovaNb8b5kDl0knQXPvucz8UbSJ1JebnzYEeXbnB4yz5ran9XSLdoluNJZDS0V5rvJD7x0Sn_SMYMaqgcnWdLt7okgDYHNIO-5D7anGTvV4I3Ug0DtSxULGa5WFJd-ACl2itRIqb9WXPQr_A_CHHAvkBFd/s4080/PXL_20220821_121415993.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgQWEfgz3GVP3fdiDmDFf6YysPK-iMrDovaNb8b5kDl0knQXPvucz8UbSJ1JebnzYEeXbnB4yz5ran9XSLdoluNJZDS0V5rvJD7x0Sn_SMYMaqgcnWdLt7okgDYHNIO-5D7anGTvV4I3Ug0DtSxULGa5WFJd-ACl2itRIqb9WXPQr_A_CHHAvkBFd/w482-h640/PXL_20220821_121415993.jpg" width="482" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-67769728500426806132022-08-17T21:04:00.004+10:002022-08-17T21:04:29.027+10:00Sorbet od kestena<div style="text-align: left;">Za 2 kg smjese za temperaturu zamrzivaca -18. Za nesto vise temperature smanjiti kolicinu secera za 30 gr i povecati vodu za toliko.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">500 gr pecenih kestena<br />160 gr secera (1)<br />340 gr vode (1)<br />615 gr vode (2)<br />100 gr secera (2)<br />200 gr glukoze u prahu<br />2.5 gr ksantan gume<br />2.5 gr guar gume<br />80 gr tekuce glukoze ili meda</div><div style="text-align: left;">20 gr ruma</div><p><br /></p><p style="text-align: left;">U blenderu umiksati kesten, secer (1) i vodu (1). Postepeno dodavati vodu (2) dok se sve ne pretvori u glatku smjesu bez komadica kestena. Dodati ostatak vode i sjediniti s ostatkom smjese. Pomijesati suhe sastojke, secer (2), glukozu u prahu i obje gume. Smjesu iz blendra ubaciti u lonac, dodati pomijsane suhe sastojke i ugrijati dok se secer ne otopi. Dodati tekucu glukozu. Kad se ohladi dodati rum. Ostaviti u frizideru najmanje 8 sati.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmT8nJjEmKi-2pDokq0ZUSPQkz4VdRxHEB_Q3tduW3v2wmxrylCgX1cMhC3TiLl1N-40ujDoFly5-VrfM3H3_b96tqO-HuO7t2RLHA7JuN6lB0ssL_7pxzJd2B3BQkpp7pQGdoYrY1nnTJHyoBV_r_MrcnsXdq2w91SOtZh_iuUDoKYiHebNW5BfJ/s4080/PXL_20220724_013051941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmT8nJjEmKi-2pDokq0ZUSPQkz4VdRxHEB_Q3tduW3v2wmxrylCgX1cMhC3TiLl1N-40ujDoFly5-VrfM3H3_b96tqO-HuO7t2RLHA7JuN6lB0ssL_7pxzJd2B3BQkpp7pQGdoYrY1nnTJHyoBV_r_MrcnsXdq2w91SOtZh_iuUDoKYiHebNW5BfJ/w482-h640/PXL_20220724_013051941.jpg" width="482" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoJEKdCDNt_uGlGYETPDnrDbnEls68NBHD_FlQrP0ZIWxgtHy3UJcbUYExt2rfY_UDVV9KTgRg0nIU6LzUvkFtsL8cBEOtH9yYp6QSEH9mDf-iGRM6tlgtQtj5I49a3DoSU7eXjJzU6hfAgDwDfp39N-Xu_zEQXY_H9Y0k6D96cpRHxFqOt1eN1Fl/s4080/PXL_20220816_091838161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoJEKdCDNt_uGlGYETPDnrDbnEls68NBHD_FlQrP0ZIWxgtHy3UJcbUYExt2rfY_UDVV9KTgRg0nIU6LzUvkFtsL8cBEOtH9yYp6QSEH9mDf-iGRM6tlgtQtj5I49a3DoSU7eXjJzU6hfAgDwDfp39N-Xu_zEQXY_H9Y0k6D96cpRHxFqOt1eN1Fl/w482-h640/PXL_20220816_091838161.jpg" width="482" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1sKLBgGQEBQNHZC9047wzvwycpv9Fy6-CM2CRDV9PxGmNlSLUv5VrLkuthQDFb79Hu2uhwFEeUF6tDTc9DFL3kNmc2Mi7KsGztqHth0NS6Sn0uHp-veI1bYZXpT1xLr3zVr0iF1c9IFxnV9dIMJzCrd3kdEy_e5tDAaaPt4qJNVfmpg6BByCyxt32/s4080/PXL_20220816_093204347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1sKLBgGQEBQNHZC9047wzvwycpv9Fy6-CM2CRDV9PxGmNlSLUv5VrLkuthQDFb79Hu2uhwFEeUF6tDTc9DFL3kNmc2Mi7KsGztqHth0NS6Sn0uHp-veI1bYZXpT1xLr3zVr0iF1c9IFxnV9dIMJzCrd3kdEy_e5tDAaaPt4qJNVfmpg6BByCyxt32/w482-h640/PXL_20220816_093204347.jpg" width="482" /></a></div><br /><p><br /></p><ul style="box-sizing: inherit; color: #232323; font-family: Raleway; font-size: 16px; line-height: 1.23; list-style-position: outside; list-style-type: none; margin: 0px; padding: 0px;"><div class="field field-paragraph--field-ingredients-etape field-name-field-ingredients-etape field-type-entity-reference-revisions field-label-hidden" style="box-sizing: inherit; margin: 0px; padding: 0px;"><div class="field-items" style="box-sizing: inherit; margin: 0px; padding: 0px;"><div class="field-item" style="box-sizing: inherit; margin: 0px; padding: 0px;"></div></div></div></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-63130328417437935232022-07-10T22:46:00.004+10:002022-09-27T15:30:44.585+10:00Brioche pogaca s pastom od maslina, pecenim paprikama i feta sirom<div style="text-align: left;">Mjere za okruglu tepsiju promjera 32 cm</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Jedna mjera <a href="https://macondocakes.blogspot.com/2021/10/brioche-s-pastom-od-maslina-maslinovim.html" rel="nofollow" target="_blank">tijesta</a></div><div style="text-align: left;">200 gr pecenih paprika</div><div style="text-align: left;">pesto od bosiljka, recept slijedi</div><div style="text-align: left;"><br /></div><div style="text-align: left;">100 gr listova bosiljka<br />50 gr ribanog parmezana<br />50 gr bajama</div><div style="text-align: left;">1 rezanj cesnjaka, srednje velicine, ne zelimo da cesnjak dominira, tek toliko da se osjeti<br />ulja po potrebi</div><div style="text-align: left;">vrlo malo soli, ostali sastojci vec imaju dosta soli (masline, feta sir)</div><div style="text-align: left;">oko 50 gr izmrvljenog feta sira</div><p>Bosiljak ubaciti u kipucu vodu, kuhati oko 15 sekundi, procjediti i osusiti, koliko je moguce i praktcno. Ovako pripremljeni bosiljak ce sacuvati zelenu boju, enzimi odgovorni za tamnjenje se uniste kuhanjem. (Isti trik se moze primjeniti i na jagode, duze ce ostati svjeze ako se nakratko prokuhaju). Vise detalja mozete vidjeti <a href="https://www.youtube.com/watch?v=5dXwCZDvUe0" rel="nofollow" target="_blank">ovdje</a></p><p>Ubaciti sve sastojke u blender, dodati ulja tek toliko da omoguci blenderu da samelje sve sastojke, zelimo izbjei previse ulja koje bi se razlivalo tokom pecenja.</p><p>Tijesto nakon dizanja podijeliti na 2 dijela, razvaljati pvi dio, ubaciti u tepsiju koristeci oklagiju. Razmazati pesto, poredati paprike i posuti sirom. Razvaljati drugi dio tijesta, isto tako ga oklagijom prebaciti u tepsiju preko punjenja. Ustipnuti rubove tijesta tako da se spoje. Ostaviti da se dize 60-90 minuta. Izbosti tijesto viljuskom. Peci oko 15-20 minuta na 180.</p><p>Varijacije za punjenje: komiska pogaca, viska pogaca.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrUWMgaFQ-JzMfM5pMuR4c-24ankc1RuOx9FFaZ3tZUgJzw5zksSw8PwnxpQR2iso61KjSiBzy3zrzTrejzYttaF2O6GknOi7SqiQ5kPtD1uxmbNlnkHwJp25Pt98TV6REhl01E1UtqxyRWg4d7rWCVt4T9uvjVxuqu8M8pyEJ3lqGnfIWZ2K1OUv/s4080/PXL_20220309_223338150.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrUWMgaFQ-JzMfM5pMuR4c-24ankc1RuOx9FFaZ3tZUgJzw5zksSw8PwnxpQR2iso61KjSiBzy3zrzTrejzYttaF2O6GknOi7SqiQ5kPtD1uxmbNlnkHwJp25Pt98TV6REhl01E1UtqxyRWg4d7rWCVt4T9uvjVxuqu8M8pyEJ3lqGnfIWZ2K1OUv/w482-h640/PXL_20220309_223338150.jpg" width="482" /></a></div><br /><div class="separator" style="clear: both; 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Ostiviti 1-2 sata. '</div><div style="text-align: left;">Dodati starter i umijesiti ga u brasno, ja koristim rucni mikser s nastavcima za tijesto.</div><div style="text-align: left;">Nakon jedan sat dodati pastu od maslina, umijesti je ravnomjerno u ostatak tijesta, rucnom mikseru treba 4-5 min.</div><div style="text-align: left;">Staviti tijesto u staklenu posudu i prekritie prozirnom folijom.</div><div style="text-align: left;">Nakon sat vremena razvuci i preklopiti tijesto (strech and fold). </div><div style="text-align: left;">Nakon sat vremena razvuci tijesto, na radnoj ploci, sto je moguce vise i dodati masline, ravnomjerno rasporedjene po razvucenom tijestu. Preklopiti razvuceno tijesto na "kovertu", oblikovati kuglu i vratiti nazad u staklenu posudu. </div><div style="text-align: left;">Odraditi jos 2 razvlacenja i preklapanje, svako jedan sat. Ostaviti tijesto da se dize tokom noci.</div><div style="text-align: left;">Izvaditi tijesto na radnu plocu, vrlo malo ga razvuci, tek toliko da se moze preklopiti na kuvertu.</div><div style="text-align: left;">Oblikovat kuglu, ubaciti u kosaru za dizanje i ostaviti da se dize 1-2 sata.</div><div style="text-align: left;">Ubaciti u hladnjak i ostaviti bar 6 sati.</div><div style="text-align: left;">Peci u teskom, prethodno ugrijanom loncu, prvih 15 min na 250, sljedecih 15 min na 200.</div><div style="text-align: left;">Otklopiti lonac, smanjitti na 190, peci jos 30 minuta, smanjujuci temperaturu svakih desetak minuta za 10 stupnjeva.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Kruh je dosta slan, masline su mogu slobodno izbaciti, ili mozda jos bolje, smanjiti udio paste, na recimo 120 gr a ostaviti masline.</div><div style="text-align: left;">Kruh je iznenadjujuce mekan, puno meksi od istog kruha bez maslina.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhpCgF3XrYhZJ3L2h-tBDyOO2mz_3Lc0S3y0DbkKh0FQtMbLat5fup_vPKZY6HI1sFp88OKMxPwrg3Wd0weaJj10ycuTu2La209V9AaoXLfiM-RPHq4d-bO3ayzKMALp3YdOzmpWCBoSuJcvJ3_12iKiTnaB14-zty1ztTufQzcxZYIEWvjEE8aiuWA=w640-h480" width="640" /></a></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-54794343860118453522021-10-18T21:56:00.005+11:002021-10-25T14:05:33.492+11:00Brioche s pastom od maslina, maslinovim uljem i ruzmarionom<div style="text-align: left;">3 jaja</div><div style="text-align: left;">100 gr mlijeka</div><div style="text-align: left;">400 gr brasna</div><div style="text-align: left;">170 gr aktivnog <a href="https://macondocakes.blogspot.com/2019/02/osmotolerantni-prirodni-kvasac.html" rel="nofollow" target="_blank">slatkog startera</a></div><div style="text-align: left;">230 gr paste od maslina (200 gr maslina iz maslinovog ulja i 30 gr ulja izmiksano u blenderu)</div><div style="text-align: left;">100 gr maslinvog ulja (koristeno je ulje u kojem su stajale masline)</div><div style="text-align: left;">2 sake listova ruzmarina</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Jaja i mlijeko lagano umutiti pjenjacom, dodati brasno i starter, mijesti mikserom oko 5 minuta, dodati pastu od maslina i mijesiti dok se gluten ne razvije do kraja, ovo moze potrajati daljnih 10-15 minuta. Nakon toga dodati ulje u 5-6 navrata, nakon svakog dodavanja mijestiti dok tijesto ne upije ulje. Pri kraju dodati ruzmarin.</div><div style="text-align: left;">Ostaviti da se dize oko 12 sati. Podijeliti u 3 dijela, oblikovati kugle, staviti u posudu u kojoj ce se peci i ostaviti da se dize dok se ne udvostruci. Najjednostavije je obaviti ovo dizanje u pecnici s posudom vruce vode. Premazati razmucenim jajem i posuti listicima soli. Peci oko 35-40 minuta na 180, malo smanjiti zadnjih 10-15 minuta.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoWpQC0z52-8Af1wwDR_cjny1F0kMkRAtCKlQv5D_PFxjrnOlVFO-hN2xnGkjjhGIGL7L_Sl1Y521uxVQRHbhQNBVdRDk5n0EFMD07lT_jyv4yNl9_ixiLKt9MCt_gNbJ_szjymbsEkQ/s4032/IMG_20211016_230829.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoWpQC0z52-8Af1wwDR_cjny1F0kMkRAtCKlQv5D_PFxjrnOlVFO-hN2xnGkjjhGIGL7L_Sl1Y521uxVQRHbhQNBVdRDk5n0EFMD07lT_jyv4yNl9_ixiLKt9MCt_gNbJ_szjymbsEkQ/w480-h640/IMG_20211016_230829.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qfutaQVINX5riXVrjlb3d-Ql0kzbAqrTkF_s9cCz0RMi-L_tHxg0A-bH2haHxrrFZ9jr4Gdo2YT0Ej2gnPixRsatQbKCWdNlCuENKUJnwUeI7hPYvTN55p9qZl4y7KPS2W4kfIbahOU/s4032/IMG_20211017_122718.jpg" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulZU_HlUYTlqf25VsmhvppN3kjW9YMFPR9cG3r4zjh15uXNKpe97xa_JMx2_f0OtsfnKTh74UEOHcVH46oWsEuVosBtsRsL2rqhhOND3BhS3zyyBdoElbYzBgjZ_V0oq7qZhR4wo4aaI/s4032/IMG_20211018_132003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulZU_HlUYTlqf25VsmhvppN3kjW9YMFPR9cG3r4zjh15uXNKpe97xa_JMx2_f0OtsfnKTh74UEOHcVH46oWsEuVosBtsRsL2rqhhOND3BhS3zyyBdoElbYzBgjZ_V0oq7qZhR4wo4aaI/w480-h640/IMG_20211018_132003.jpg" width="480" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-64344879079121474722021-10-12T22:09:00.011+11:002021-11-15T09:43:20.680+11:00Banana brioche i makovnjaca s bananama<div style="text-align: left;">Tijesto - Brioche s bananama</div><div style="text-align: left;"><br /></div><div style="text-align: justify;">Ovo je druga verzija tijesta s bananom, u prvoj verziji sam sva jaja zamijenio s pireom od banana, ovdje sam ostavio jedno jaje, dok sam ostala dva i vecinu mlijeka zamijenio pireom. Pire je napravljen od vrlo zrelih, ali bez imalo smedjih djelova, banana smiksanih do tekuceg stanja u blenderu.</div><div style="text-align: justify;"><span style="text-align: left;">Recept je za 2 struce duzine 33 cm.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 jaje (55 gr)</div><div style="text-align: left;">260 gr pirea od banana </div><div style="text-align: left;">20 gr mlijeka</div><div style="text-align: left;">400 gr brasna</div><div style="text-align: left;">60 gr secera, ukljucujuci jedan vanilinijin secer</div><div style="text-align: left;">8 gr soli</div><div style="text-align: left;">kora od jednog limuna</div><div style="text-align: left;">150 gr maslaca</div><div style="text-align: left;">170 gr <a href="https://macondocakes.blogspot.com/2019/02/osmotolerantni-prirodni-kvasac.html" rel="nofollow" target="_blank">slatkog startera</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Nadjev</div><div style="text-align: left;"><br /></div><div style="text-align: left;">250 gr mljevenog maka</div><div style="text-align: left;">270 gr mlijeka</div><div style="text-align: left;">80 gr secera, ukljucujuci 1 vanilin secer</div><div style="text-align: left;">50 gr cokolade</div><div style="text-align: left;">kora od jednog limuna</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3 vece banane za nadjev</div><div style="text-align: left;">1 jaje za premazivanje</div><div style="text-align: left;"><br /></div><div style="text-align: justify;">Pire, jaje i mlijeko umutiti pjenjacom pa nastaviti kao i kod regularnog recepta za brioche. Nadjev pripremiti kao i za <a href="https://macondocakes.blogspot.com/2014/04/makovnjaca.html" rel="nofollow" target="_blank">standardnu makovnjacu</a>, s tim da je ovdje nesto vise nadjeva. Podijeliti tijesto na 2 dijela, tanko razvaljati, premazati nadjevonm, pa na nadjev sloziti banane isjeckane na otprilike 5mm, vidi prvu sliku ( koja je iz prve verzije ovog kolaca). Zarolati, daljni postupak je isti kao i za standardnu makovnjacu, s tim da je treba peci dodatnih 10-15 min na nesto nizoj temperaturi.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASYq_s9Ok6MEI82hlasVxDLzT5Mg7xwWqmEAKYsNLewlmuNaG1K0jLLwfqD39EJtXPyh8DWT2skCWMv0cTPSiVEfwqBK1BjG9ckWXzVf57EL8JNfdqzB_UwJAqOsR6ABcKKHWbFx9Ors/s4032/IMG_20210718_104400.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASYq_s9Ok6MEI82hlasVxDLzT5Mg7xwWqmEAKYsNLewlmuNaG1K0jLLwfqD39EJtXPyh8DWT2skCWMv0cTPSiVEfwqBK1BjG9ckWXzVf57EL8JNfdqzB_UwJAqOsR6ABcKKHWbFx9Ors/w480-h640/IMG_20210718_104400.jpg" width="480" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGXm7ajPA-hXHxW9KVyDdNlhb8cWC8772bIrVTPlGzjrlUlSyry_-X7ZoolZugh9Vx02UOkakbX7yXKvjnyCEM-e5u7dJQxyUv6N9e-PZa-4-3IMus9OGOkIfQt2TStKtTL_MGIpf3UE/s4032/IMG_20211009_142049.jpg" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmuZGNqSy5GWpXrw-3m4fzqe8mlv5EepUC5yJu7_aGQfNzbBZKFxkdHDqt7MS3WsoHi93RoLAQTafTOMXND5lkaA65h92msuxa_USWqRPVMUBven1Vb68mm4OZRVl5SSwZiYwY1Q31X_Y/w640-h480/IMG_20211009_185359.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-aX_d9HClKVfKAwKus9EdMigGS26OapLhVyzw7y4EfrpBTaf3x2HVV-RdAWMLBl1Ghf2jRwzRLct4Nr9zc52NoM4EzSx2JOYIk3r3CyIrUiHXet7Q_qE3PiMa6rv6eJUWO8PkwOoIxI/s4032/IMG_20211009_185538.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-aX_d9HClKVfKAwKus9EdMigGS26OapLhVyzw7y4EfrpBTaf3x2HVV-RdAWMLBl1Ghf2jRwzRLct4Nr9zc52NoM4EzSx2JOYIk3r3CyIrUiHXet7Q_qE3PiMa6rv6eJUWO8PkwOoIxI/w640-h480/IMG_20211009_185538.jpg" width="640" /></a></div><br /></div><br /><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-84603007347607288252021-10-03T22:28:00.008+11:002021-10-25T13:52:31.637+11:00Babka s ruzmarinom i pastom od maslina<div style="text-align: left;">Koristene su crne kalamata masline iz ulja, pripremljene tako da su usoljene crne masline oprane,osusene i prelivene kvalitethni maslinovim ujem, Stajanjem ulje poprimi aromu maslina i odlicno je za salate, ribu i dodatak pecivima.</div><div style="text-align: left;">Recept za tijesto, kao i postupak za pripremu tijesta, je isti kao i za <a href="https://macondocakes.blogspot.com/2021/07/crni-brioche-brioche-sa-sipinim-crnilom.html" rel="nofollow" target="_blank">Crni Brioche</a>, uz dodatak jedne sake listova ruzmarina. Koristene je ulje u kojem su stajale masline.</div><div style="text-align: left;">Punjenje je napravljeno tako da su 200 gr maslina i 50 gr ulja u kojem su stajale usitnjeno u blenderu.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6b5Yp9Ab-1D_pzSLcNZP1kGXv4MGygnCVScHyDs_DFiKxfLEU9qxf36ACEqnSd2qIe4M_RmWxicjp5DA06PZgFfw2YZ1NsCtDlNCKsIvwsuzzZQfZp2nr1nmgo2hynm9XTupySSf5I10/s4032/IMG_20211003_113031.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6b5Yp9Ab-1D_pzSLcNZP1kGXv4MGygnCVScHyDs_DFiKxfLEU9qxf36ACEqnSd2qIe4M_RmWxicjp5DA06PZgFfw2YZ1NsCtDlNCKsIvwsuzzZQfZp2nr1nmgo2hynm9XTupySSf5I10/w640-h480/IMG_20211003_113031.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOcY3zviOurXgQQC13jL9U_VgnjfGmV8IX3IKhpxMOeZKGd7JDUDyJg0IR2lUlEQrBaKRIznI3PuE533vtnqeQSkbjkbWHY7puPuUDsjJa4-Rw8p9okmYrdCVXc4b2W6ELmH1w5PVhjM/s4032/IMG_20211003_120340.jpg" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8EfrRIWln3O7araqnkXQSeRk0X-J85Eo920mBQRa6nwWNBM7BrmZzakNftFdLgf7SYuwyyc0zT3jHlTJA_ahHsUJ3waNjjnsSkVX8T60PE66hwynNtdm6_xbzkb-t11nqOkbGiFlhjI/w480-h640/IMG_20211003_162123.jpg" width="480" /></a></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-11160144090682663192021-09-13T18:25:00.002+10:002021-11-17T19:35:19.828+11:00Ekleri 2.0<div style="text-align: left;">Ovo je recept <a href="https://www.saint-honore.me/blog/eclairs-pate-a-choux" rel="nofollow" target="_blank">Francisca Migoye</a>, sastojci su manje vise isti kao i u <a href="https://macondocakes.blogspot.com/2013/12/ekleri.html" rel="nofollow" target="_blank">prvom receptu</a>, ali zbog vrijednosti dodatnih savjeta zasluzuje poseban post. Recept je za 10 eklera duzine 14 cm.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">82 gr mlijeka</div><div style="text-align: left;">83 gr vode</div><div style="text-align: left;">3 gr soli</div><div style="text-align: left;">3 gr secera</div><div style="text-align: left;">66 gr maslaca</div><div style="text-align: left;">99 gr niskoproteinskog, prosijanog brasna</div><div style="text-align: left;"><br /></div><div style="text-align: left;">165 gr hladnih jaja</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dakle, prvi, a rekao bih i najvazniji savjet, je upotreba niskoproteniskog brasna. Ovdje je koristeno brasno sa 8,5 % proteina.</div><div style="text-align: left;">Drugi savjet je ostaviti tjesto da se odmori 90 minuta prije istiskanja.</div><div style="text-align: left;">Treci savjet je pecenje na silpainu, koji propusta zrak, samim time ekleri se ravnomjernije peku. Ako je moguce, staviti silpain na pleh s rupicama i peci samo s ventilatorom. Ja nisam koristio kamen za pecenje.</div><div style="text-align: left;">Migoya navodi 2 temperature kod pripreme tijesta, jedna za kuhanje tijesta (74 - 80) i druga za dodavanje jaja (65), ja ih se nisam pridrzavao jer mi je termometar pokvaren. Kuhao sam tijesto dok se nije uhvatila tanka korica, a tijesto je malo rashladjeno prije dodavanja jaja.</div><div style="text-align: left;">I na kraju, temperatura pecenja, prvih 10 minuta na 190-200, zatim smanjiti na 160 i peci jos oko 40-50 minuta. Nakon 30 minuta, pecnica se moze otvoriti i ako je potrebno, premjestiti eklere koji se ne peku ravnomjerno.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ovi ekleri dolje su punjeni <a href="https://macondocakes.blogspot.com/2021/08/slasticarska-krema-s-kestenima.html" rel="nofollow" target="_blank">kremom od kestena</a>, a glazura je ganache od karamelizirane bijele cokolade i krupno mljevenih ljesnjaka.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PLnOO6xObuJxsXOyVGTyA3lZZksx5vO46eqXEPVFf1VS0xEq19xtKD8pe6h3MI7elr-kL1uTLVnXoIKdEkcXW9GTHCMur2SXooaqbITBenFRwUZOHJrfXEFTb2ZoKDtefrnBEE4yh9M/s4032/IMG_20210913_153516.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PLnOO6xObuJxsXOyVGTyA3lZZksx5vO46eqXEPVFf1VS0xEq19xtKD8pe6h3MI7elr-kL1uTLVnXoIKdEkcXW9GTHCMur2SXooaqbITBenFRwUZOHJrfXEFTb2ZoKDtefrnBEE4yh9M/w480-h640/IMG_20210913_153516.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgah7f627pU4I2aoSovxnxUDqo7rjCsQZ7CSbSsU8Sjx9Mt1Bf02jDPFmZvD3LysKJClK3AOyzJvcY_TG7Z0ZtWu7-rRfycx3EluiYLb7EJPUKuqnwuX8NOugfxglvYp3zNTZrMNsohALo/s4032/IMG_20210912_145103.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgah7f627pU4I2aoSovxnxUDqo7rjCsQZ7CSbSsU8Sjx9Mt1Bf02jDPFmZvD3LysKJClK3AOyzJvcY_TG7Z0ZtWu7-rRfycx3EluiYLb7EJPUKuqnwuX8NOugfxglvYp3zNTZrMNsohALo/w480-h640/IMG_20210912_145103.jpg" width="480" /></a></div><br /><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-19750042266603083332021-08-31T18:46:00.002+10:002021-08-31T18:47:31.366+10:00Slasticarska krema s kestenima<div style="text-align: left;"><br /></div><div style="text-align: left;">250 gr pecenih kestena</div><div style="text-align: left;">500 gr vruceg mlijeka (i)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">250 gr mlijeka (ii)</div><div style="text-align: left;">3 zumanjka</div><div style="text-align: left;">80 gr secera</div><div style="text-align: left;">20 gr gustina</div><div style="text-align: left;">vanilija (stapic ili esencija ili secer, secer ukljuciti u ovih 80 gr)</div><div style="text-align: left;">50 gr maslaca</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pecene, tek oguljene kestene, grubo razmrviti i ubaciti u mlijeko (i). Ostaviti par sati zatim u blenderu umiksati u finu pastu.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pomijesati gustin i secer pa dodati u zumanjke, lagano umiksati pjenjacom. Ako je potrebno dodati malo hladnog mlijeka. Uz neprestano mijesanje pjenjacom postepeno dodati prokuhano mlijeko (ii), zatim dodati pastu od kestena. Ako je pasta previse gusta i tesko izlazi iz blendera, moze se dodati malo smjese zumanjaka i mlijeka da se razrijedi. Sve zajedno sjediniti pjenjacom zatim vratiti u lonac, kad prokuha kuhati jos 1-2 minuta uz neprestano mijesanje. Skinuti s vatre, pjenjacom umijesati maslac u 4-5 navrata.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMl7Ibof3ncTntxCZvpIanM-2TXlG2W46tkjtaiHtym_5e0DvRVUeLD1uPLnJbY8xr2Cu7ykWRsMu8XpXZ9DCnJUGXl39AABHT8hnBrLsfCwxmBg3P5tFjNKdjCmQ9t4pihOgG_O7D98/s4032/IMG_20210829_202534.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMl7Ibof3ncTntxCZvpIanM-2TXlG2W46tkjtaiHtym_5e0DvRVUeLD1uPLnJbY8xr2Cu7ykWRsMu8XpXZ9DCnJUGXl39AABHT8hnBrLsfCwxmBg3P5tFjNKdjCmQ9t4pihOgG_O7D98/w480-h640/IMG_20210829_202534.jpg" width="480" /></a></div><br /><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-89434478806324406242021-08-27T22:26:00.006+10:002022-01-25T13:22:24.397+11:00Hot Cross Bun sladoled<p>Recept za sladoled, uz neznatne izmjene, dolazi iz knjige Angela Covitta "The secrets of ice cream. Ice cream without secrets'. U knjizi se pojavljuje kao recept za Crema Blanca, u koji su dodani zacini za <i>Hot Cross Bun</i>. Zacini se sastoje od mjesavine cimeta, djumbira, sjemenki koriandera i klincica, ista mjesavina koja je koristena za <a href="https://macondocakes.blogspot.com/2019/02/cokoladne-aromaticne-zemicke-hot-cross.html" rel="nofollow" target="">Hot Cross Bun zemicke</a>. Ukupna kolicina je nesto malo vise od 750 gr.</p><p>Slijede dvije liste sastojaka, prva je za temperatu zamrzivaca do -11, druga za temperaturu -18</p><p>-11 stupnjeva</p><div style="text-align: left;">456 gr punomasnog mlijeka </div><div style="text-align: left;">125 gr vrhnja (35 % masnoce)</div><div style="text-align: left;">15 gr tekuce glukoze ili meda</div><div style="text-align: left;"><br /></div><div style="text-align: left;">40 gr nemasnog mlijeka u prahu</div><div style="text-align: left;">15 gr dekstroze (moze se zamijeniti obicnim secerom)</div><div style="text-align: left;">105 gr secera</div><div style="text-align: left;"><div><div>2 gr ksantan gume ( moze se izostaviti)</div></div><div>15 gr hot cross bun mjesavine</div><div><br /></div></div><div style="text-align: left;"><div>-18 stupnjeva</div><div><br /></div><div>425 gr punomasnog mlijeka </div><div>130 gr vrhnja (35 % masnoce)</div><div>20 gr tekuce glukoze ili meda</div><div><br /></div><div>32 gr nemasnog mlijeka u prahu</div><div>103 gr dekstroze (moze se zamijeniti obicnim secerom)</div><div>37 gr secera</div><div>2 gr ksantan gume ( moze se izostaviti)</div></div><div style="text-align: left;">15 gr hot cross bun mjesavine</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pomijesati i ugrijati tekuce sastojke, dodati pomijesane suhe sastojke uz mjesanje pjenjacom, nastaviti s kuhanjem do 85 stupnjeva, to je otprilike malo prije nego prokljuca. Ohladiti i ostaviti u frizideru preko noci. Dalje slijediti upute proizvodjaca masine za sladoled.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ako se koriste sastojci s drugacijim udjelom masnoce, pozeljno je preracunati formula tako da ukupna masnoce ostane ista, izmedju 6 i 10 posto, idealno 8. To se moze postici npr dodavanjem maslaca ili mjenjanje omjera vrhnja i mlijeka.</div><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-63983600615257107042021-08-11T14:13:00.002+10:002021-08-11T14:31:20.589+10:00Creme brulee s kestenima<div style="text-align: left;">750 gr mlijeka (i)</div><div style="text-align: left;">250 gr pecenih kestena</div><div style="text-align: left;"><br /></div><div style="text-align: left;">300 gr vrhnja</div><div style="text-align: left;">200 gr mlijeka (ii)</div><div style="text-align: left;">5 zumanaca</div><div style="text-align: left;">60 gr secera (ukljucujuci vanilin secer ako se koristi)</div><div style="text-align: left;">vanilin secer ili vanilin stapic </div><div style="text-align: left;"><br /></div><div style="text-align: left;">secer za karameliziranje</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pecene kestene, cim se ogule, potopiti u vruce mlijeko (i), ostaviti ih da se namacu par sati ili preko noci. Izblendati kestene zajedno s mlijekom u kojem su se namakali.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ugrijati pecnicu na 180 stupnjeva.</div><div style="text-align: left;">Prokuhati mlijeko (ii), vrhnje i vaniliju ako se koristi. Pjenjacom umiksati zumance i secer, dodati smjesu kestena i na kraju prokuhano mlijeko i vrhnje. Uliti ovu smjesu u posude u kojima ce se krema posluzivati, posude staviti u vecu duboku tepsiju napunjenu vodom. Peci u pecnici oko 30 - 35 minuta. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaX2etU4ZZy8mA-grHqAJO3XbXBmgf2yqKbBmbi-HACLbewRFGhkdmGjn501I7Jnh_Eaebsc-RBHjQtj_cr9ka2-SJWlGC1AD-kgwvJ4JR5Jm4Z16bCbU0GiFZ73AlU3c56Nf4PSFbmQ/s4032/IMG_20210811_091318.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaX2etU4ZZy8mA-grHqAJO3XbXBmgf2yqKbBmbi-HACLbewRFGhkdmGjn501I7Jnh_Eaebsc-RBHjQtj_cr9ka2-SJWlGC1AD-kgwvJ4JR5Jm4Z16bCbU0GiFZ73AlU3c56Nf4PSFbmQ/w480-h640/IMG_20210811_091318.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx6p6rktvOzWqSH-nOdryGydTWtvJHCi4Og7EsgBffnmqdFBuN_8d1M32anUj05GodyPu36XyvPcp2x431f4qgUMBuUgLGVk7E5fXC83V0vbgfuP1s1OIUctrLM-gFR_A1wXNGuVWy0U/s4032/IMG_20210811_091342.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx6p6rktvOzWqSH-nOdryGydTWtvJHCi4Og7EsgBffnmqdFBuN_8d1M32anUj05GodyPu36XyvPcp2x431f4qgUMBuUgLGVk7E5fXC83V0vbgfuP1s1OIUctrLM-gFR_A1wXNGuVWy0U/w480-h640/IMG_20210811_091342.jpg" width="480" /></a></div><br /><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-34681091035126176872021-07-12T20:33:00.005+10:002021-08-01T16:27:29.307+10:00Torta od maka, ljesnjaka i banana<p>Mjere su za tortu promjera 16 cm i visine 6 cm (uz dosta ostataka)</p><h4 style="text-align: left;">Dacqoise biskvit</h4><div style="text-align: left;">250 gr mljevenih przenih ljesnjaka<br />6 bjelanaca</div><div style="text-align: left;">150 gr secera</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Umiksati bjelance i secer u tvrdi snijeg, pazljivo umijesati samljevene ljesnjake. Ulegnutom spatulom nanijeti ovu smjesu na papir za zapecenje dimenzija 40x30 cm. Peci 12 minuta na 170-180 stupnjeva.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><h4>Mousseline krema od maka</h4></div><div style="text-align: left;">6 zumanaca</div><div style="text-align: left;">70 gr gustina</div><div style="text-align: left;">120 gr secera</div><div style="text-align: left;">100 gr mljevenog maka</div><div style="text-align: left;">750 gr mlijeka</div><div style="text-align: left;">kora od limuna</div><div style="text-align: left;">vanilija/vanilin secer</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pomijesati secer i gustin pa dodati zumancima, dodati par zlica hladnog mlijeka (od ovih 750 gr) lagano umiksati pjenjacom dok se ne dobije glatka smjesa. Mlijeko prokuhati skupa sa sadrzajem vanilin stapica, ako se koristi i korom od limuna. Kad prokuha manji dio postepeno dodati zumancima uz neprestano mijesanje pjenjacom. Ovako temperiranu smjesu zumanca vratiti ostatku mlijeka, dodati mljeveni mak, vratiti na vatru i kuhati 1-2 min uz neprestano i energicno mijesanje. </div><div style="text-align: left;"><div><br /></div><div>U vrucu kremu, uz neprestano mjesanje, dodati maslac u 3-4 navrata.</div><div><br /></div><div>2-3 Banane</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Torta ima 3 sloja, svaki sloj se sastoji od biskvita, na biskvit ide isjeckana (3-4 mm) banana, pa preko toga krema.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPLLUyr86GmIs5UBI1B4LF_GYQRfF56b_9eovy2glr401Xoh96qNOF1yYyaR_M6MTb3t6kfRkWg04MO25IsuXWO6SJy47trJSN1bOaX98uaZlqns-89QEX5Gi_U5VtTN7edv_jI1Rk5fc/s4032/IMG_20210508_223732.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPLLUyr86GmIs5UBI1B4LF_GYQRfF56b_9eovy2glr401Xoh96qNOF1yYyaR_M6MTb3t6kfRkWg04MO25IsuXWO6SJy47trJSN1bOaX98uaZlqns-89QEX5Gi_U5VtTN7edv_jI1Rk5fc/w150-h200/IMG_20210508_223732.jpg" width="150" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrq9cMMVWaF1hCNJ5LW_BBG_AWgM58yztqw9diWHQ1SRzLhGA-DdHX9MNWXOwnnQnzQAz0YJ0NyyiJkA4mFlYudnzz-kHeC2q3I0wc7AvsSpc1e5ISAv-v6a1qVZ87wa9PVZQySCRG2GM/s4032/IMG_20210508_223948.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrq9cMMVWaF1hCNJ5LW_BBG_AWgM58yztqw9diWHQ1SRzLhGA-DdHX9MNWXOwnnQnzQAz0YJ0NyyiJkA4mFlYudnzz-kHeC2q3I0wc7AvsSpc1e5ISAv-v6a1qVZ87wa9PVZQySCRG2GM/w480-h640/IMG_20210508_223948.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV43_skiDEanzJa4E2nk6cDtuMPDb5QDpBir0Bt_8kIZnzlmPQ1NnF4GDiRJxG4O0fLpkaIK5rH4JDzSipNh3WIA_zL3ED09RQFAG6uq79Bc2cQMY0L_zX6FxmjuAys3KcwmZvoIsxtRg/s4032/IMG_20210509_094540.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV43_skiDEanzJa4E2nk6cDtuMPDb5QDpBir0Bt_8kIZnzlmPQ1NnF4GDiRJxG4O0fLpkaIK5rH4JDzSipNh3WIA_zL3ED09RQFAG6uq79Bc2cQMY0L_zX6FxmjuAys3KcwmZvoIsxtRg/w480-h640/IMG_20210509_094540.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwQvaUTJHPaiF-sEMRwY95V7Khd8kGxz-otViPc7FaTObX7H6LzhtxX31p1U6ri9BTxcTmoCJp8-dBHD_3kw3grDc2uw3jtL6ys5WVuvOUW-m1XiXD26BTbGUeRe-W_7aEdytLGny4lc/s4032/IMG_20210509_094558.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwQvaUTJHPaiF-sEMRwY95V7Khd8kGxz-otViPc7FaTObX7H6LzhtxX31p1U6ri9BTxcTmoCJp8-dBHD_3kw3grDc2uw3jtL6ys5WVuvOUW-m1XiXD26BTbGUeRe-W_7aEdytLGny4lc/w480-h640/IMG_20210509_094558.jpg" width="480" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-8682663807803218512021-07-01T20:24:00.005+10:002021-10-18T21:53:52.944+11:00Crni Brioche - Brioche sa sipinim crnilom sa slatkim starterom<p> </p>400 gr brasna<br />170 gr <a href="https://macondocakes.blogspot.com/2019/02/osmotolerantni-prirodni-kvasac.html" target="_blank">slatkog osmotolerantnog startera</a><br />3 jaja<br />100 gr vode pomijesane sa sipinim crnilom<br />10 gr soli<br /><br />150 gr maslinovog ulja<br /><br />1 jaje za premazivanje<br /><br />Pomijesati sve sastojke osim ulja, mijesiti mikserom desetak minuta, dodati ulje u 4-5 navrata, svaki put sacekati dok se ulje ne umijesi u ostatak tijesta. Ostaviti tijesto da se dize preko noci.<div><br />Formirati tijesto u 3 kugle, ubaciti u posudu za pecenje, prethodno premazanu maslacem. Ostaviti tijesto da se dize 3-4 sata. Ako prostorija nije dovoljno topla, zavrsno dizanje se moze odraditi u pecnici u koju je ubacena posuda s vrelom vodom. Neposredno prije pecenja premazati tijesto razmucenim jajem i posuti listicima soli. Peci na 180 stupnjeva 20-25 minuta, ako je moguce provjeriti termometrom da je temperatura dostigla 93 stupnja.</div><div>Ovdje je koristen kalup dimenzija 27x10x8 cm.</div><div><br /></div><div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMQ0RPEuT2NViw20QbHOaUyydSGJD30-3sCaJFWYucZJtb6azEA3xL9aWidcRcJXjjcL0E2M2-UUI98VPRdMlTCSCoOFSN14ZZ2X75Lk3EBTDJQzyQG9MMQUk9z0DJjleI3ogmLkJxa0/s4032/IMG_20210627_123218.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMQ0RPEuT2NViw20QbHOaUyydSGJD30-3sCaJFWYucZJtb6azEA3xL9aWidcRcJXjjcL0E2M2-UUI98VPRdMlTCSCoOFSN14ZZ2X75Lk3EBTDJQzyQG9MMQUk9z0DJjleI3ogmLkJxa0/w480-h640/IMG_20210627_123218.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqtdbsksq3Iyyf1RK_N-4Qe_fOjfJCrELILzQvmh5y6cC8JIBWj0feukUWlVoKqurBC-e7bnE4TjMxRRJbhQPJC7sTkRVXe0-xkOndmR3hR-WdJrwRDNQ_oNefP0BMLwx0CoSvROQPlQ/s4032/IMG_20210626_165544.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqtdbsksq3Iyyf1RK_N-4Qe_fOjfJCrELILzQvmh5y6cC8JIBWj0feukUWlVoKqurBC-e7bnE4TjMxRRJbhQPJC7sTkRVXe0-xkOndmR3hR-WdJrwRDNQ_oNefP0BMLwx0CoSvROQPlQ/w480-h640/IMG_20210626_165544.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQeQLzaFd2WqnjHKmeEt2TYLshRh-z8KpcY_sz0axntz5GZsc62FL41tZ7fRnZsZGY7ava-Kbf8Pq94jAeCsXhq-2Q8_rXdFsWstR94VY3c4DLHmsWsMjLm-4h9pjLz2yRvaqArBzoBg/s4032/IMG_20210626_165520.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQeQLzaFd2WqnjHKmeEt2TYLshRh-z8KpcY_sz0axntz5GZsc62FL41tZ7fRnZsZGY7ava-Kbf8Pq94jAeCsXhq-2Q8_rXdFsWstR94VY3c4DLHmsWsMjLm-4h9pjLz2yRvaqArBzoBg/w640-h480/IMG_20210626_165520.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EGTcqPBkDlgjJkBq6VYaE-rUisjt5VmdvjZpwtWcVcGApmE9rLEf_qvBRF9JJcpsnbpJdIL6RivxXxmX9Iu95GZMCcsy7KZiRKm0PMKQpb8W-Yx6PGX9iVrbzDQeS6wOYQgSQuunO80/s4032/IMG_20210626_115158.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EGTcqPBkDlgjJkBq6VYaE-rUisjt5VmdvjZpwtWcVcGApmE9rLEf_qvBRF9JJcpsnbpJdIL6RivxXxmX9Iu95GZMCcsy7KZiRKm0PMKQpb8W-Yx6PGX9iVrbzDQeS6wOYQgSQuunO80/w480-h640/IMG_20210626_115158.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWL7Z_2q23XQerQOPKZGz6hBYHhEsfyVFNivSFr5bCkjZXy0WBiAy1lQpmTO4ViRNWv4NU7N6CmlREhTk5gL4VHh80I8bX7oyqUyUzvtFFM-v6pq-pBuOTsuJpdXsiZlSBi6Mh3csKlc/s4032/IMG_20210625_203803.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWL7Z_2q23XQerQOPKZGz6hBYHhEsfyVFNivSFr5bCkjZXy0WBiAy1lQpmTO4ViRNWv4NU7N6CmlREhTk5gL4VHh80I8bX7oyqUyUzvtFFM-v6pq-pBuOTsuJpdXsiZlSBi6Mh3csKlc/w480-h640/IMG_20210625_203803.jpg" width="480" /></a></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-18395379759365887682021-06-02T21:35:00.113+10:002022-02-03T22:45:51.845+11:00Brioche sa smokvama<p>Tijesto </p><p>Recept je isti kao i recept za <a href="https://macondocakes.blogspot.com/2018/03/brioche-s-kremom-od-maka-i-malinama.html">brioche s makom i malinama</a>, s tim da je tekuci starter zamijenjen slatkim starterom, uz korigiranje kolicine mlijeka i secera. Postupak izrade je isti.</p><div style="text-align: left;"><br />400 gr brasna<br />170 gr aktivnog <a href="https://macondocakes.blogspot.com/2019/02/osmotolerantni-prirodni-kvasac.html">slatkog startera</a><br />3 jaja<br />100 gr mlijeka<br />30 gr secera,<br />8 gr soli<br />kora od pola limuna</div><div style="text-align: left;">175 gr maslaca</div><p style="text-align: left;">Slasticarska krema</p><div style="text-align: left;"><br />250 gr mlijeka<br />1 vanila stapic<br />50 gr secera<br />3 zumanca<br />20 gr gustina<br />malo strugane kore od limuna<br /><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Za premazivanje:<br />Umutiti jedno jaje i malo vode<br /><br /></div><div style="text-align: left;">Umutiti lagano zumance, secer, gustin i malo hladnog mlijeka od ovih 250 gr, ako je potrebno. Prokuhati mlijeko sa sadrzajem vanila stapica, ostatkom stapica i korom od limuna, odstraniti stapic te postepeno usuti mlijeko u umucena zumanca.<br />Dobro promijesati, vratiti u posudu u kojoj se kuhalo mlijeko te kuhati na laganoj vatri 1 min uz stalno mijesanje pjenjacom. Ohladiti.</div><div style="text-align: left;">Daljni postupak je isti kao i za <a href="https://macondocakes.blogspot.com/2018/03/brioche-s-kremom-od-maka-i-malinama.html">brioche s makom i malinama</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="text-align: left;"><span face=""verdana" , "geneva" , "lucida" , "lucida grande" , "arial" , "helvetica" , sans-serif"><span style="font-size: 13.3333px;"><div id="post_message_68464447" style="font-size: medium;"><br /></div></span></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdjSABSLgjIqyZWPkQ5pw6eexP6PMNz_PV5BtiS9dNrJBLztccYmp0G5qfcNW7564VzeJTTr7LnLO4h7AWiJq3G2ge2ecfL6v6ZW4fdfvsKbwy7SjFG1NOKhCT3H9OTvXueqve1B8ORw/s4032/IMG_20210318_090548.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdjSABSLgjIqyZWPkQ5pw6eexP6PMNz_PV5BtiS9dNrJBLztccYmp0G5qfcNW7564VzeJTTr7LnLO4h7AWiJq3G2ge2ecfL6v6ZW4fdfvsKbwy7SjFG1NOKhCT3H9OTvXueqve1B8ORw/w480-h640/IMG_20210318_090548.jpg" width="480" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIEQxEAeR2LvFzSXiL-wXZW_RFMUYeZuGiCIccxe2M1eoOLZ9HFB203TCHzUM3xzTy6uBS9jbRhzhLwXWLz-2QL_ItGw3JjFAub08iwW3bGjHTdWqxQYeK6uSa7fKUT82UbcZrJeO4Go/s4032/IMG_20210318_092732.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIEQxEAeR2LvFzSXiL-wXZW_RFMUYeZuGiCIccxe2M1eoOLZ9HFB203TCHzUM3xzTy6uBS9jbRhzhLwXWLz-2QL_ItGw3JjFAub08iwW3bGjHTdWqxQYeK6uSa7fKUT82UbcZrJeO4Go/w480-h640/IMG_20210318_092732.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87x0w9yEtFFCkcqu83GM70PeAAYXG-RLpbUsH9SXCquzhmxDqkia6x3tzo3GH8WzVG1yfuo4IwjSYSRctz6uiC8vwsEBCtqeUaXfslyYnUwynPrR13ylr_oLB1pjR7WvpLSgx_BpNGL0/s4032/IMG_20210318_092745.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87x0w9yEtFFCkcqu83GM70PeAAYXG-RLpbUsH9SXCquzhmxDqkia6x3tzo3GH8WzVG1yfuo4IwjSYSRctz6uiC8vwsEBCtqeUaXfslyYnUwynPrR13ylr_oLB1pjR7WvpLSgx_BpNGL0/w480-h640/IMG_20210318_092745.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0NcNMU2gcfp-x1JiQ-9J_N2i-RrfCtqnNt_chlIpRheNPKDMt2nL7BP-TYe1UGg5wj1ueNai-mT9whgpiPiHjVqIe6aqEOD0KsaeDU-FNRAm8TF8C4szLCwTkQgUHaqIxQSo0lZUTjs/s4032/IMG_20210318_092958.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0NcNMU2gcfp-x1JiQ-9J_N2i-RrfCtqnNt_chlIpRheNPKDMt2nL7BP-TYe1UGg5wj1ueNai-mT9whgpiPiHjVqIe6aqEOD0KsaeDU-FNRAm8TF8C4szLCwTkQgUHaqIxQSo0lZUTjs/w480-h640/IMG_20210318_092958.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6TT5V5q93u4YV0hf3KpgPTcXCltLIvMPyoGeSjcr7iJA0pvCVYJ1mNHHbxgkDP9dBacaDY6jin9WtHnDw6UIoJ9F3RkLx_q0Gyqqx0zSa-_BjRJRD8PDkIkh0ZoV1-sw-ykA2bkMF4I/s4032/IMG_20210318_094922.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6TT5V5q93u4YV0hf3KpgPTcXCltLIvMPyoGeSjcr7iJA0pvCVYJ1mNHHbxgkDP9dBacaDY6jin9WtHnDw6UIoJ9F3RkLx_q0Gyqqx0zSa-_BjRJRD8PDkIkh0ZoV1-sw-ykA2bkMF4I/w480-h640/IMG_20210318_094922.jpg" width="480" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-14583045130849709012021-05-16T14:02:00.002+10:002021-07-12T20:37:08.814+10:00Torta od pistaca<div class="separator"><br /></div><div class="separator">Recept je za tortu promjera 16 cm i visine 6,5 cm, od tri sloja. </div><div class="separator"><br /></div><div style="text-align: left;"><h4 style="text-align: left;">Dacquoise Biskvit</h4><div><br /></div><div>6 bjelanaca</div><div>150 gr secera</div><div>250 gr mljevenih pistaca</div><div><br /></div><div>Umiksati bjelance i secer u tvrdi snijeg, pazljivo umijesati samljevene pistace. Ulegnutom spatulom nanijeti ovu smjesu na papir za zapecenje dimenzija 40x30 cm. Peci 12 minuta na 170-180 stupnjeva.</div><div><br /></div></div><h4 style="text-align: left;">Mousseline krema od pistaca</h4><div><br /></div><div>750 gr mlijeka</div><div style="text-align: left;">80 gr gustina<br />70 gr secera<br />6 zumanaca <br />150 gr <a href="https://macondocakes.blogspot.com/2013/06/karamelizirana-i-temperirana-bijela.html">karamelizirane bijele cokolade</a></div><div style="text-align: left;">150 gr paste od pistaca</div><div style="text-align: left;">50 gr maslaca</div><div style="text-align: left;">2 lista zelatine </div><div style="text-align: left;">vanilin stapic ili vanilin secer</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Zelatinu potopiti u hladnu vodu.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Prvi korak je napraviti slasticarsku kremu:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pomijesati secer i gustin pa dodati zumancima, dodati par zlica hladnog mlijeka (od ovih 750 gr) lagano umiksati pjenjacom dok se ne dobije glatka smjesa. Mlijeko prokuhati skupa sa sadrzajem vanilin stapica, ako se koristi i korom od limuna. Kad prokuha manji dio postepeno dodati zumancima uz neprestano mijesanje pjenjacom. Ovako temperiranu smjesu zumanca vratiti ostatku mlijeka, vratiti na vatru i kuhati 1-2 min uz neprestano i energicno mijesanje. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">U vrucu kremu dodati, uz neprestano mjesanje, isccijedjene listove zelatine, cokoladu, pastu od pistaca i maslac. Ohladiti prije upotrebe.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2OvZ_Y_jone25-Ftxecx5fR6pLTFXk36NLxUxMIQ8fTM1m4J44MQNVfeeuOML4IqvY3Yc_KuWSOdGkCjs_k9FXZO3tex63I37Uyg9HkK7SJg8TWVGMMZQgJlY2005tXtJmBOzcwl-fc/s4032/IMG_20210314_152319.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2OvZ_Y_jone25-Ftxecx5fR6pLTFXk36NLxUxMIQ8fTM1m4J44MQNVfeeuOML4IqvY3Yc_KuWSOdGkCjs_k9FXZO3tex63I37Uyg9HkK7SJg8TWVGMMZQgJlY2005tXtJmBOzcwl-fc/w480-h640/IMG_20210314_152319.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfnZnbLuogmNGNTooHcPiT2V79IcATIeO1TQX_NyqlG6fUc_eJWaJ08QmRbVcQPEuM-5Fss7i3kiKlhWLPmZMNarHBx6gXDtinSIKugPYHAizNoorCgKQOgE0Bq_NhwrofFN_D4rF2fE/s4032/00002IMG_00002_BURST20210314183512.jpg" style="margin-left: 1em; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><br /><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-34841622094444301292020-05-19T17:29:00.000+10:002020-05-19T17:29:54.594+10:00Savoiardi keksi s kavom<div>Potrebno je:</div><div><br /></div><div>3 jaja</div><div>130 gr secera, od toga desetak grama vanilin secera</div><div>120 gr brasna</div><div>15 gr gustina</div><div><br /></div><div>opcionalno</div><div>7 gr instant kave</div><div>kora od limuna</div><div><br /></div><div>Razdvojiti zumanjke i bjelanjke. Umiksati zumanjke s dvadesetak grama secera.</div><div>Bjelanjke umiksati s ostatkom secera, secer dodati u 3-4 navrata. Kod zadnjeg dodavanja ostatak secera pomijesati s kavom, ako se koristi. Miksati dok se ne dostigne stadij cvrste kreme.</div><div><br /></div><div>Umiksane zumanjke "razrijediti" s par zlica umiksanih bjelanjaka, zatim tako razrijezednje zumanjke umijesiti vrlo lagano natrag u bjelanjke.</div><div>Pomijesati i prosijati gustin i brasno, zatim dodati koru od limuna, ako se koristi. Postepeno dodavati brasno u bjelanjke mijesajuci vrlo pazljivo, najbolje silikonskom spatulom, vodeci racuna da se ocuva volumen umiksanih bjelanjaka.</div><div>Koristeci slasticarsku vrecicu, ovdje je koristen nastavak promjera 15 mm, istisnuti kekse zeljene duzine na papir za pecenje, ostavljajuci dovoljno razmaka. Prije pecenja, kroz sito ili finu cjediljku, posuti kekse secerom u prahu.</div><div><br /></div><div>Peci 12-14 min na 170-175 stupnjeva, moze se provjeriti nakon desetak minuta. Pazljivo ih skinuti s papira za pecenje i prebaciti na restku za hladjenje.</div><div>Ova kolicina je bila dovoljna za 2 standardna lima, ja sam pekao jedan za drugim. Kad se pecnica malo ohladila, ubacio sam kekse, zajedno s resetkom, u jos uvijek mlaku pecnicu i ostavio ih preko noci (da se razumijemo, pecnica je iskljucena). Cuvati ih u hermeticki zatvorenoj posudi.</div><div><br /></div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaI1k373hyWdA5gRlJnuNe_KEGbOrQtRw6xUD5-MvxIHimWh0nr6DhBqWJQNu04CPpm4zb-ib6rknbvoLWApgFKjzwesDifYnqIyjr5ulVBM2g7_ulmUpjyBrhDHOvaTVBx7oanJq-lE/" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaI1k373hyWdA5gRlJnuNe_KEGbOrQtRw6xUD5-MvxIHimWh0nr6DhBqWJQNu04CPpm4zb-ib6rknbvoLWApgFKjzwesDifYnqIyjr5ulVBM2g7_ulmUpjyBrhDHOvaTVBx7oanJq-lE/w480-h640/sav00.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJFdyAWse6u-w7SoX4FLSa_YZEISUU0t6IBRp_uUqihaq8yzNgvj0x4v61CisdqZouua5a_r0CIVIK_aJcD6M1Hex1rjKlGtgqlkWsw6ktfX8Upl_hh4W0RZR6yfCyV_Lt5yRbQwbe76k/w480-h640/sav0.jpg" style="text-align: left;" width="480" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57dWneZTxY-_Mz0JWd3nMDb-MxsHyEs8M6ZNu5vF916SOEC8n3mGr3FoZtKGdu5sT_3EdYXuz-SnGe7XJrPXgC2gLgdPdi0fE6ThIGWuHbrSL-yA7oWYa2NHjrD9k6djzVyyIcd4Qs5E/w480-h640/sav01.jpg" style="text-align: left;" width="480" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div style="text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueE8BQ1FpAiKf9ZWTNXkKZI6DCyqSyxTRwkd4nuX9KhemHTwmm5Qiivi6yZGxZt8L35XV_oIQ4nFBdYd1q0BrNL57llRW8noX4JZXa_Tx-NB1iDZ9HSjMKs-9r8bPeW80c5Ujn9z91Xk/w480-h640/sav02.jpg" width="480" /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOpDi9JS5byHOWkrjv-INQeK5GGHNtrNml32dhlpMm5xbQ837nGLzrHRf2syTJrP6g_9d6TFeGNL2GY0g2WCWyCtsx03WLJ9L8uY7r9K7Q_OI-s4_Wwg4TVp0B9NgB1_fWjQR9KYBjD4/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOpDi9JS5byHOWkrjv-INQeK5GGHNtrNml32dhlpMm5xbQ837nGLzrHRf2syTJrP6g_9d6TFeGNL2GY0g2WCWyCtsx03WLJ9L8uY7r9K7Q_OI-s4_Wwg4TVp0B9NgB1_fWjQR9KYBjD4/w640-h480/sav03.jpg" width="640" /></a></div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-35263228151533454972020-05-11T20:00:00.001+10:002020-05-11T20:00:17.808+10:00Hamburger pecivo s prirodnim osmotolerantnim kvascemPredtijesto<br />
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85 gr <a href="https://macondocakes.blogspot.com/2019/02/osmotolerantni-prirodni-kvasac.html">slatkog startera</a> (50 gr brasno, 10 gr secer, 25 gr voda)<br />
220 gr brasna<br />
215 gr mlijeka<br />
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Miksati mikserom dok se sastojci ne povezu i starter ravnomjerno ne rasporedi po ostatku tijesta (2-3 min). Ostaviti 3-4 sata ili dok se tijesto ne udovostruci<br />
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Tijesto<br />
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270 gr brasna<br />
120 gr mlijeka<br />
10 gr soli<br />
predtijesto<br />
po potrebi crnila od sipe (ako se koristi)<br />
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Miksati mikserom 5-6 minuta, zatim dodati<br />
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30 gr meda<br />
60 gr maslaca<br />
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Miksati dok se maslac i med ne sjedine s ostatkom tijesa.<br />
Ostaviti da se dize preko noci.<br />
<br />
Podijeliti tijesto na 8 dijelova (oko 125 gr svaki komad), oblikovati peciva, staviti ih na papir za pecenje, zatim u pecnicu skupa s posudom tople vode. Ostaviti da se dize 3-4 sata.<br />
Premazati razmucenim jajem i posuti sjemenkama (bijeli sezam i crni kim)<br />
Peci 15 minuta na 175-180 stupnjeva, smanjiti na 170 i peci jos desetak minuta.<br />
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Ohldaditi na resetki.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-7063922138995874722020-04-13T19:23:00.001+10:002020-04-17T11:45:12.804+10:00Tri Maillardove reakcije ili Cokoladni bomboni s karameliziranom bijelom cokoladom, dehidriranom pincom i mazivim keksomPincu isjeci na tanke kriske, kalupom za kekse izrezati krugove koji odogovaraju velicini kalupa za bombone. Peci izmedju 2 lima na 130 stupnjeva, oko sat vremena ili dok ne dobiju lijepu zlatnu boju. Punjenje se sastoji od 1/3 <a href="https://macondocakes.blogspot.com/2013/06/karamelizirana-i-temperirana-bijela.html">karamelizirane bijele cokolade</a>, 1/3 paste od pistaca i 1/3 Lotus Biscoff kreme. Stijenke bombona su takodjer od karamelzirane bijele cokolade.<br />
Pomijesati Lotus Biscoff kremu i pastu od pistaca, prethodno ugrijene u mikrovalnoj, zatim umijesati rastopljenu cokoladu. Upotrijebiti kad temperatura padne ispod 26-27 stupnjeva. Slasticarskom vrecicom napuniti kalup, vodeci racuna da ostane mjesta za disk od dehidrirane pince i zavrsni sloj cokolade.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-33187211582266050532020-04-11T19:19:00.000+10:002020-04-13T09:09:16.097+10:00Pinca na japanski ili Tangzhong pinca s prirodnim osmotolerantnim kvascem Kao tangzhong dodatak je upotrijebljena slasticarska krema, za ciju izradu su uzeti sastojci od<br />
osnovnog recepta (uz dodatna 2 zumanjaka), koji je isti kao i za <a href="https://macondocakes.blogspot.com/2019/04/pinca-s-prirodnim-osmotolerantnim.html">Pincu sa slatkim starterom</a><br />
<br />
Slasticarska krema kao Tangznoh dodatak<br />
<br />
25 gr brasna<br />
125 gr mlijeka<br />
30 gr secera<br />
2 zumanjka (ovo je dodatak u odnosu na osnovni recept)<br />
<br />
Tijesto za pincu<br />
<br />
170 gr zivahnog <a href="https://macondocakes.blogspot.com/2019/02/osmotolerantni-prirodni-kvasac.html">osmotolerantnog kvasca</a> (100 gr brasno, 50 gr voda, 20 gr secer)<br />
375 gr brasna<br />
5 zumanjaka<br />
35 gr mlijeka (ekstra 10 gr mlijeka)<br />
70 gr secera ( od toga desetak grama vanilin secera)<br />
75 gr maslaca<br />
10 gr soli<br />
zacini po zelji (kora od limuna i/ili narance, mahlepi, mastika)<br />
<br />
Postupak je isti kao i kod osnovnog recepta, s tim da se hladna slasticarska krema dodaje nakon brasna.<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7324847088406979890.post-39835513274196777372020-04-11T17:35:00.000+10:002020-04-11T17:37:27.604+10:00Bijeli kruh sa slatikim/osmotolerantnim starterom<br />
170 gr <a href="https://macondocakes.blogspot.com/2019/02/osmotolerantni-prirodni-kvasac.html">slatkog startera</a> (100 gr bijelog brasna, 50 gr vode, 20 gr secera)<br />
400 gr bijelog brasna (11,5% proteina)<br />
200 gr semoline (<i>semola rimacinata</i>) od durum psenice<br />
440 gr vode ( 70% vlaznost - ukljucujuci vodu i brasno iz startera)<br />
15-20 gr soli<br />
<br />
1. Namakanje<br />
Pomijesati sve sastojke osim startera, tek toliko da se spoje u homogenu masu. Prekriti posudu prozirnom folijom i ostaviti 30 minuta.<br />
<br />
2. Namakanje sa starterom<br />
Dodati starter izrezan na manje komadice i umijesti u osatak tijesta. Ovo se moze odraditi i u mikseru, mijesiti otprilike 1 minut. Ostaviti 30 minuta.<br />
<br />
3. Mijesenje mikserom<br />
Mijesiti 2 minuta na najmanjoj brzini uz postepeno dodavanje soli, dodatnih 3 minuta na srednjoj brzini. Prebaciti tijesto u zdjelu, odraditi odmah jedno rastezanje s preklapanjem (stretch and fold)<br />
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4. Rastezanje s preklapanjem<br />
Odraditi dodatna 3 rastezanja s preklapanjem, svako 30-40 min.<br />
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5. Prvo formiranje kruha<br />
Prebaciti tijesto na pobrasnjenju plohu, koje ce se lagano razliti u oblik kruga. Na 6-7 mjesta uhvatiti obod ovog kruga i prebaciti tijesto prema sredini. Preokrenuti tijesto tako da spoj bude prema radnoj ploci. Ostaviti tjesto pola sata.<br />
<br />
6. Formirati kruh u oblik kugle i ubaciti u kosaru. Ostaviti pola sata.<br />
Ovdje je potrebno napomenuti da tijesto ne bi smjelo narasti vise od 15-20% prije sljedeceg koraka, hladne fermentacije.<br />
<br />
7. Hladna fermentacija.<br />
Prebaciti tijesto u hladnjak i ostaviti ga 18-24 sata, vjerojatno moze i duze, ali nisam nikad probao.<br />
<br />
8. Pecenje<br />
Zagriajati pecnicu skupa s posudom za pecenje na 250. Peci prvih pola sata u pokopljenoj posudi, prvih 15 min na 250, sljedecih 15 na 200. Otklopliti posudu i peci daljnih pola sata, postepeno smanjujuci temperaturu do 170.<br />
<br />
Ovo su otprilike svi koraci u izradi kruha u idealnim uvjetima kad se ima dovoljno vremena. U najjednostavnijem slucaju, moze se sve ubaciti u mikser, mijesti desetak minuta, formirati kruh, ubaciti tijesto u kosaru, ostaviti na sobnoj temperaturi par sati dok malo ne naraste, zatim ubaciti u hladnjak.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7324847088406979890.post-20624169059156547112019-05-17T21:37:00.001+10:002019-05-19T11:06:36.608+10:00Intgralni kruh od khorasan (kamut) brasna sa sjemenkama<h4>
</h4>
<h4>
</h4>
<h4>
Predferment</h4>
<br />
150 gr vode<br />
150 gr bijelog brasna<br />
1 zlica startera<br />
<br />
Pomijesati sve sastojke i ostaviti da fermentira 10-12 sati.<br />
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<h4>
Tijesto</h4>
<br />
300 gr svjeze mljevenog kamuta<br />
150 gr griza (caputo semola rimacinata)<br />
320 gr vode (izmedju 75 i 80%, ukljucujuci predferment)<br />
sav predferment<br />
<br />
12 gr soli<br />
<br />
Pomijesati sve sastojke osim soli i ostaviti da se namace pola sata.<br />
Mijesiti mikserom 8 minuta na najmanjoj brzini, zatim 2 minuta na sljedecoj brzini.<br />
Sol dodati na pocetku mijesenja.<br />
<br />
50 gr sjemenki bundeve<br />
50 gr sjemenki suncokreta<br />
20 gr sjemenki perzijskog kima (caraway seeds)<br />
50 gr oraha<br />
<br />
<br />
Prebaciti tijesto u zdjelu u kojoj ce se dizati, rukom umijesiti sjemenke vodeci racuna da se ravnomjerno raspodjele.<br />
<br />
Ostaviti da se dize oko 5-6 sati, formirati kruh prebaciti ga u kosaru i ostaviti da se dize dodatnih 90 minuta. Kao i uvijek kad je dizanje kruha u pitanju, sva vremena su okvirna i zavise od temperature prostorije kao i aktivnosti kvasca.<br />
<br />
Peci u poklopljenom loncu 10 min na 250, zatim 35 min na 200. Otklopiti i peci jos desetak minuta na 180.<br />
<br />
Napravitie sto veci kruh jer je tost od par dana starog kruha jako dobar, tostirane sjemenke, orasi i kamut su odlicna kombinacija.<br />
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