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Printable version petak, 29. srpnja 2011. Fresh Fraiser-Daring Bakers Challenge July 2011 July 2011 Daring Bakers Challenge was hosted by Jana of Cherry Tea Cakes. Jana challenge everyone to make Fresh Fraisers inspired by recipues written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tatine. I thought this would be just another fruit cake, but boy was I wrong. Fraiser turned out to be absolutely delicous and I will deffinitivelly make it again. Her s the recipie. Fresh Fraiser Recipe; Basic Chiffon Cake 155 g flour 1 teaspoon baking powder 170 g sugar 1/2 teaspoon salt 60 ml vegetable oil 3 egg yolks 95 ml water 1 teaspoon pure vanilla extract 3/4 teaspoon lemon zest greted 5 egg whites ¼ teaspoon cream of tartar Directions: Preheat the oven to moderate 160°C. Line the bottom of an 20 cm spring form pan with parchment paper. Do not grease the sides of the pan. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons of sugar, and all of the salt. Stir to combine. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean. Removed the cake from the oven and allow to cool in the pan on a wire rack. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Pastry Cream Filling Ingredients: 250 ml) whole milk 1/2 teaspoon pure vanilla extract 1/8 teaspoon salt 2 tablespoons cornstarch 55 g sugar 1 egg 30 g butter 4 g gelatin 1/2 tablespoon water 250 ml heavy cream Directions: Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine. Add the eggs to the sugar and cornstarch and whisk until smooth. When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture. Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon. Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally. Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth. Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften. Put 55 mm of water into a small sauce pan and bring to a simmer over a medium heat. Measure 60 ml of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water. Heat the cream until it is 48.8 . Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches. In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula. Simple Syrup Ingredients: 75 g of sugar 80 ml of water Directions: Combine the water and sugar in a medium saucepan. Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup. Remove the syrup from the heat and cool slightly. Fraisier Assembly Components: 1 baked 20 cm chiffon cake 1 recipe pastry cream filling 80 ml simple syrup 900 g mixed fruit (I used peaches and raspberries confectioners’ sugar for dusting Directions: Line the sides of a 25 cm spring form pan with plastic wrap. Cut the cake in half horizontally to form two layers. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough. Hull and slice in half enough fruits to arrange around the sides of the cake pan. Pipe cream in-between strawberries and a thin layer across the top of the cake. Hull and quarter your remaining fruit and place them in the middle of the cake. Cover the fruit and entirely with the all of the pastry cream. Place the second cake layer on top and moisten with the simple syrup. Cover with plastic wrap and refrigerate for at least 4 hours. To serve release the sides of the spring form pan and peel away the plastic wrap. Serve immediately sprinkled with confectionars sugar. Printable version Objavio/la Petra Kranjica u 13:03 4 komentara: Oznake: daring bakers srijeda, 6. srpnja 2011. Baklava-Daring Bakers Challenge June 2011 June 2011 Daring Bakers Challenge was hosted by Erica from Erica Edibles. Erika chose to challenge everyone to make hommemade phyllo dough and than to use that homemade dough to make baklava. I know I am really latte with this month post but I chooser to do soo on purpose. Ihad planed trip to Istambul so it seemed that it would be nice to tell you about my impressions of Istambul along with baklava recipe. I really liked Istambul but I was there too short to really get to know the city. It is a huge city situated on two continents; Europe and Asia devided by Bosphorus. I was there on buissness trip so I just had time to see essential; Hagia Sophia, Galata tower, Blue Mosque, Topkapi Palace, Bosphorus Bridge and ofcourse Grand bazar. I will definitely go back to get to know the city better. In the meanwhile I leave you with soma pictures of Istambul and baklava recipe. Kebab Galata tower Waiting on custumers on Leather Bazaar Rain in Istambul Grand Bazaar Grand Bazaar Basillica Cistern Grand Bazaar Blue Mosque Recipe: Phyllo Dough ingredients: 185 g flour Pinch of salt 105 ml water 2 tablespoons vegetable oil, plus additional for coating the dough 1/2 teaspoon cider vinegar, (could substitute white wine vinegar or red wine vinegar, but could affect the taste) In the bowl of your stand mixer combine flour and salt. Mix with paddle attachment. Combine water, oil and vinegar in a small bowl. Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water. Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes. Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process. Shape the dough into a ball and lightly cover with oil. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer the better. Rolling your Phyllo Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out. Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour. Roll out the dough a bit to flatten it out. Wrap the dough around your rolling pin/dowel. Roll back and forth quickly with the dough remaining on the dowel. Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice. When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent. NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store, it is made by machine Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out. Ingredients for the syrup: 300 ml honey 300 ml water 280 g sugar 1 cinnamon stick 1 piece fresh lime peel juice of 1 lime When you put your baklava in the oven start making your syrup. When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled. Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved Boil for 10 minutes, stir occasionally. Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks. Ingredients for the filling: 8 g ground cinnamon 170 g roasted almonds 155 g roasted walnuts 140 g roasted pistachios 150 g sugar phyllo dough (see recipe above) 150 g melted butter Preheat oven to 180°C. Combine nuts, sugar and spices in a food processor and pulse on high until finely chopped. If you do not have a food processor chop with a sharp knife as fine as you can. Set aside. Trim your phyllo sheets to fit in your pan. Brush bottom of pan with butter and place first phyllo sheet. Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. Sprinkle 1/3 of the nut mixture on top. Continue layering phyllo and buttering repeating 4 times. Sprinkle 1/3 of the nut mixture on top. Continue layering phyllo and buttering repeating 4 times. Sprinkle 1/3 of the nut mixture on top. Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better. Once you have applied the top layer tuck in all the edges to give a nice appearance. With a sharp knife cut your baklava in desired shapes and number of pieces. If you can't cut all the ways through don’t worry you will cut again later. Then brush with a generous layer of butter making sure to cover every area and edge. Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. When baklava is cooked remove from oven and pour the cooled (it will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava! Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup. Serve at room temperature. Objavio/la Petra Kranjica u 14:59 Broj komentara: 9: Oznake: almonds, daring bakers, phyllo dough, walnuts Pretplati se na: Postovi (Atom)
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petak, 30. rujna 2011. Torta od bundeve i sira Ljeto stvarno ove godine ne želi otići. trenutačne temperature su stvarno svršene, uvijek kažem da bi takve trebale biti cijele godine. Jutra hladnjikava a danju ugodno toplo. Savršeno, niti je hladno niti se znojiš. Milina. Bez obzira što je temperatura baš onakva kakva mi odgovara malo mi nedostaje ona prava jesen. Miris u zraku, tepih od lišća koji šuška pod nogama, kiša.. Kestenjari peku kestene ali nije isti gušt jesti kestene u kratkim rukavima i japankama. Nekako nešto nedostaje. Jedini što je jesensko je moja prehlada. Kašljem i šmrcam i uopće ne razumijem gdje sam je pokupila. Ostavljam Vas sa ovom pravom jesenskom tortom čiji recept sam posudila od Ane-Marije i izuzetno sam zadovoljna istom. Tortu prvi puta nisam podijelila sa kolegicama na poslu nego smo je sami smazali nas dvoje doma. Sastojci: Za podlogu: 250 g mljevenih keksa 50 g mljevenih lješnjaka 50 g mljevenog maka 50 g smeđeg šećera 60 g rastopljenog maslaca 1 žlica ulja 5 žlica vode Za nadjev: 300 g svježeg sira 220 g šećera srž 1 mahune vanilije 400 g pirea od bundeve 5 jaja 3 žlice brašna 1 žličica cimeta ½ žličice mljevenog đumbira ½ žličice mljevenog muškatnog oraščića prstohvat soli Umak od karamela: 250 g šećera 5 dcl slatkog vrhnja Prvo uputstva za izradu pirea od bundeve; Ugrijte pećnicu na 200 C i obložite kalup aluminijskom folijom. Bundevu prepolovite ili izrežite na komade pa joj odstranite sjemenke.Pecite je otprilike sat i 20 minuta dok ne postane mekana. Dok je još vruća, žlicom odvojite omekšalo meso od kore. Štapnim mikserom usitnite bundevu u kašu. Pustite je da se ohladi prije korištenja. Kalup za torte promjera 24 cm obložite papirom za pečenje. Pećnicu ugrijte na 180 C.Sve sastojke za podlogu dobro pomiješajte. Smjesa će biti relativno suha ali ne brinite zbog toga. Smjesom obložite dno kalupa pritišćući smjesu prstima tako da bude što ujednačenije debljine. Stavite je peći 10-ak minuta pa je izvadite da se ohladi. Mikserom izmiksajte sir, šećer i srž vanilije. Dodajte pire od bundeve a zatim dodajte jedno po jedno jaje. Zatim primješajte brašno, začine i sol. Prelijte smjesu preko pečene i ohlađene podloge pa sve zajedno pecite na 180 C 1 sat i 20 minuta. Tortu ostavite sat vremena na sobnoj temperaturi da se prohladi pa je stavite u hladnjak. Poslužite sa umakom od karamela. Za umak od karamela; šećer stavite u tavicu sa debelim dnom i rastopite šećer u karamel zlatno žute boje. Oprezno ulijte slatko vrhnje u vrući karamel. Budite jako oprezni jer će karamel početi špricati. Nastavite kuhati dok se karamel ne rastopi i ne dobijete srednje gusti umak. Objavio/la Petra Kranjica u 08:30 Broj komentara: 11: utorak, 27. rujna 2011. Croassaints-Daring Bakers Challenge September 2011 September 2011 Daring Bakers Challenge was hosted by Sarah Daring Bakers non-blogging member. Sarah challenge everyone to make croissaints using a recipe from the queen of french cooking, Julia Child. I forgot how much fun making croassaint is. Few years ago I was working in a bakery and making croassaints was my daily rouitine. The recipie was a bit diferent but not much. I really enoyed this challenge and I remembered all good times I had working there. Ingredients 7 g of fresh yeast 45 ml warm water 1 teaspoon sugar 225 g flour 2 teaspoons sugar 1½ teaspoon salt 120 ml milk 2 tablespoons oil 115 g chilled butter 1 egg, for egg wash Directions: Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little. Heat the milk until warm and dissolve in the salt and remaining sugar.Place the flour in a large bowl. Add the oil, yeast mixture, and milk mixture to the flour.Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl Knead the dough eight to ten times only. The best way is as Julia Child does it. It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper. Place the dough back in the bowl, and place the bowl in the plastic bag.Leave the bowl at approximately 24°C for three hours, or until the dough has tripled in size. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 20cm by 30cm. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up). Place the dough letter back in the bowl, and the bowl back in the plastic bag.Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge.Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.Once the dough has doubled, it’s time to incorporate the butter.Place the block of chilled butter on a chopping board. Using the rolling pin, beat the butter down a little, till it is quite flat. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two. Spread the dough using your hands into a rectangle about 35 cm by 20 cm. Remove the butter from the board, and place it on the top half of the dough rectangle. Spread the butter all across the top two-thirds of the dough rectangle, but keep 6 mm across from all the edges. Fold the top third of the dough down, and the bottom third of the dough up. Turn the dough package 90 degrees, so that the top flap is to your right (like a book). Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 35 cm by 20 cm. Again, fold the top third down and the bottom third up. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter. Tap the dough with the rolling pin, to deflate it a little. Let the dough rest for 8 to 10 minutes Roll the dough package out till it is 35 cm by 20 cm. Fold in three, as before Turn 90 degrees, and roll out again to 35 cm by 20 cm. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising). It’s now time to cut the dough and shape the croissants.First, lightly butter your baking sheet so that it is ready.Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter. Roll the dough out into a 51 cm by 12½ cm rectangle. Cut the dough into two rectangles each 25½ cm by 12½ cm.Place one of the rectangles in the fridge, to keep the butter cold. Roll the second rectangle out until it is 38 cm by 12½ cm. Cut the rectangle into three squares 12½ cm by 12½ cm.Place two of the squares in the fridge. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square. Cut the square diagonally into two triangles. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape. Place the unbaked croissant on the baking sheet.Repeat the process with the remaining squares of dough, creating 12 croissants in total. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour.Preheat the oven to 240°C.Mix the egg with a teaspoon of water. Spread the egg wash across the tops of the croissants. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely.Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving. Objavio/la Petra Kranjica u 09:38 Broj komentara: 9: Oznake: daring bakers, Julia Child ponedjeljak, 19. rujna 2011. FBI rukavice-Cooking by Mirjana Pospremajući nered u mojim folderima sa fotkama shvatila sam da nisam objavila post o FBI rukavicama za svibanj i lipanj pa sada ispravljam vlastiti propust. Za one koji još nisu upoznati sa pravilima: FBI rukavice su dvomjesečna igra namijenjena vlasnicima food blogova sa prostora bivše Jugoslavije. Igru je osmiislila i pokrenula food blogerica Mamajac. Ideja igre je da sudionici zajednički odaberu i istraže jedan blog. U igri za svibanj i lipanj pod istragom je bio blog Cooking by Mirjana. Tijesto: 400 g brašna 80 g šećera u prahu 2 žumanjka Narančin sok-po potrebi koliko treba da se umijesi tijesto 125 g maslaca Nadjev: 120 g šećera 1 jaje naribana korica 1 naranče 60 g brašna 240 g oguljenih i mljevenih badema 300 g trešanja Posip: Šećer u prahu Na radnu površinu prosijati šećer u prahu i brašno. Dodati žumanjke i maslac. Dodati malo soka od naranče i umijesiti glatko tijesto. Ukoliko je smjesa mrvičasta dodati još narančinog soka dok se sve ne poveže u kompaktno tijesto. Tijesto razvaljati te njime obložiti prethodno namazan veliki kalup za pite ili 6 malih kalupića. Sve zajedno staviti u zamrzivač na 5 minuta. Tijesto se ne smije zamrznuti nego samo fino stvrdnuti. Tijesto izvaditi iz zamrzivača, prekriti papirom za pečenje i na njega staviti suhi grah pa sve zajedno staviti u pećnicu i peći 10 minuta na 200 C. Malo ohladiti. Za nadjev pjenasto izmiksati maslac i šećer. Dodati jaje, ribanu koricu naranče, bademe i brašno. Nadjev rasporediti po polupečenom tijestu. Na vrh nadjeva posložiti trešnje. Ako kolač poslužujete kao hranu koja se jede s nogu očistite ih od koštica. Ukoliko planirate poslužiti kolač na tanjuru uz jedaći pribor ostavite koštice jer daju trešnjama jedan fini bademasti okus. Verzija za ispis Verzija za ispis 2,5 dl slatkog vrhnja 0,5 dl mlijeka 60 g čokolade sa većim udjelom kakaa 1 žličica želatine u prahu 1 žlica vruće vode Na laganoj vatri otopiti šećer, čokoladu, mlijeko i slatko vrhnje. Kada je otopljeno (NE SMIJE prokuhati) dodati želatinu koju ste prethodno otopili u žlici vruće vode, pa tek onda dodali u čokoladnu smjesu. Lagano izmiješati i uliti u prethodno pripremljene kalupe. Staviti u hladnjak da se dobro ohladi. Prije posluživanja panna cottu izvaditi iz kalupa i ukrasiti po želji (voćem, čokoladnim umakom...). Verzija za ispis Objavio/la Petra Kranjica u 15:10 Broj komentara: 7: Oznake: bademi, čokolada, Fbi rukavice, pita, slastice u čaši, trešnje petak, 16. rujna 2011. "Ajme koliko nas je!"-šlijve "Ajme koliko nas je!" je prva igra koja je nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojem je sudjelovalo čak 12 sudionika, reakcije osnivačice igra je dobila ime. Tema mjeseca rujan su šljive a ovaj mjesec domaćica nam je Snježa. Baš sam se razveselila kada sam vidjela temu jer mi se čini da su šljive pa malo zapostavljene u kolačima. Po prijavama vidim da je blog ekipa bila jako maštovita i da ću pronaći puno recepata za isprobati. Recept za ovu pitu pronašla sam u Repetama kolovoz-rujan 2011 a u originalu ga je pripremila Lana. Kolač je baš "retro" nekako me podsjeća na bakine kolače. Stvarno je ukusan i relativno jednostavan za pripremu. Slaganje šljiva traje malo duže ali zato kolač izgleda predobro. RECEPT Podloga; 250 g brašna 20 g svježeg kvasca 50 ml mlakog mlijeka 1 jaje 40 g šećera 40 g maslaca Nadjev; 1 kg šljiva 4 žlice ruma 40 g šećera 1 vanilin šećer malo cimeta Preljev; 200 ml kiselog vrhnja 1 jaje malo sjeckanih oraha Verzija za ispis Objavio/la Petra Kranjica u 08:44 Broj komentara: 8: Oznake: Ajme koliko nas je, kiselo vrhnje, kvasac, pita, šljive petak, 9. rujna 2011. Čokoladna torta sa malinama i jagodama Povratak sa godišnjeg odmora znači mi vračanje nekog ustaljenog ritma života. Posao, nabava, kuhanje ručka ... ili kako su vam već posložene obaveza. Uglavnom jurnjava sa jednog mjesta na drugo kako bi namirili sve potrebe, što vlastite što one obiteljske. U mojoj svakodnevnoj rutini pronašla sam vremena i za rekreaciju. Trudim se da tri puta tjedno, sada dok je još lijepo vrijeme, odem na trčanje. Prvi puta nakon godišnjeg mi je bilo grozno teško uopće pokrenuti se. Ali isplatilo se , nisam požalila ni sekunde. Ustvari sam shvatila koliko mi je falio taj sat vremena samo za mene. Nabacim trenirku i tenisice, pustim si neku muziku i totalno ispraznim glavu. Nakon trčanja možete si priuštiti i malo veću "šniticu" ove fantastične torte. Recept sam pronašla u jednom starom broju Sretne hrane. Kad smo već kod "Sretne hrane" jel zna netko zašto je prestala izlaziti. Baš šteta jer znalo se u njoj pronaći baš zgodnih recepata. RECEPT: Sastojci: 3 jaja 240 g tamne čokolade 170 g maslaca vanilin šećer žličica praška za pecivo 120 g šećera 90 g brašna 200 g svježih malina i jagoda Jagode i maline operite i očistite. Ako su jagode veće prepolovite ih. Čokoladu rastopite na pari i ostavite je da se malo prohladi. Pjenasto umutite jaja sa šećerom i vanilin šećerom pa smjesi dodajte omekšali maslac. Čokoladu umiješajte u smjesu lagano miksajući. Dodajte brašno i prašak za pecivo. na kraju u smjesu umješajte jagode i maline. okrugli kalup za torte obložite papirom za pečenje. Smjesu ulite u kalup i pecite u pećnici zagrijanoj na 170 C 30 minuta. Pečenu tortu prvo ohladite do sobne temperature a zatim je stavite u hladnjak najbolje preko noći. Objavio/la Petra Kranjica u 11:49 Broj komentara: 13: utorak, 6. rujna 2011. Mini kuglofi od skute Dragi moji evo i mene nazad sa godišnjeg. Apstinirala sam od bloga i općenito od kompjutera. Uživala sam u moru i suncu sa hrpom knjiga pod rukom. O vrućinama na kontinentu krajem osmog mjeseca Vam ne moram ni pričati, pretpostavljam da ste ih i sami osjetili. Nisam kuhala skora pa ništa, cijeli mjesec sam napravila samo rođendansku tortu za sestru. Obzirom da nisam kuhala imala sam vremena posložiti moju sada već pozamašnu kolekciju knjiga i časopisa. Pospremajući naišla sam na Repete i nisam mogla odoljeti da ne isprobam Jasenkin recept. Ovi kuglofići su idealan recept za ove ljetne dane. Istina morate upaliti pećnicu ali jako su brzo gotovi ali stvarno nije nikakav problem. Nadam se da ste svi dobro a tokom tjedna ću svakako pogledati što ste sve fino skuhali prošli mjesec. RECEPT: Sastojci: 110 g brašna 20 g gustina 1 žličica pecilnog praška prstohvat soli 85 g maslaca 250 g skute ili ricotte 150 g šećera 2 jaja nekoliko kapi ekstrakta vanilije sok pola limuna šećer u prahu za posip svježe voće po želji za posluživanje Prosijati brašno sa pecilnim praškom i gustinom. Dodajte sol. Skutu pjenasto izmiksati sa maslacem i šećerom. Miksajte dok ne dobijete jednoličnu smjesu pa dodajte jedno po jedno jaje. Na kraju dodajte aromu vanilije i limunov sok. U smjesu sa skutom polako umiješajte smjesu sa brašnom. Smjesu rasporedite u prethodno namašćene male kalupe za kuglof. Pecite u pećnici prethodno zagrijanoj na 175 C 15 minuta a nakon toga smanjite temperaturu na 150 C i nastavite peći kuglofe još 15 minuta dok ne dobiju lijepu zlatno žutu boju. Pečene kuglofe prvo malo ohladite u kalupima a zatim ih izvadite iz kalupa te ohladite do kraja. Prije posluživanja posipajte ih šećerom u prahu a uz njih ponudite svježe sezonsko voće. Ja sam se odlučila za ribizl jer su kuglofi relativno slatki pa uz njih fino paše kiselkasto voće. Verzija za ispis RECEPT: Sastojci: 110 g brašna 20 g gustina 1 žličica pecilnog praška prstohvat soli 85 g maslaca 250 g skute ili ricotte 150 g šećera 2 jaja nekoliko kapi ekstrakta vanilije sok pola limuna šećer u prahu za posip svježe voće po želji za posluživanje Prosijati brašno sa pecilnim praškom i gustinom. Dodajte sol. Skutu pjenasto izmiksati sa maslacem i šećerom. Miksajte dok ne dobijete jednoličnu smjesu pa dodajte jedno po jedno jaje. Na kraju dodajte aromu vanilije i limunov sok. U smjesu sa skutom polako umiješajte smjesu sa brašnom. Smjesu rasporedite u prethodno namašćene male kalupe za kuglof. Pecite u pećnici prethodno zagrijanoj na 175 C 15 minuta a nakon toga smanjite temperaturu na 150 C i nastavite peći kuglofe još 15 minuta dok ne dobiju lijepu zlatno žutu boju. Pečene kuglofe prvo malo ohladite u kalupima a zatim ih izvadite iz kalupa te ohladite do kraja. Prije posluživanja posipajte ih šećerom u prahu a uz njih ponudite svježe sezonsko voće. Ja sam se odlučila za ribizl jer su kuglofi relativno slatki pa uz njih fino paše kiselkasto voće. Verzija za ispis Objavio/la Petra Kranjica u 15:00 Broj komentara: 7: Pretplati se na: Postovi (Atom)