Dom\u00e1c\u00ed k\u0159upav\u00e9 slan\u00e9 koblihy: Jednoduch\u00fd a neodolateln\u00fd recept
\nHled\u00e1te lahodn\u00fd n\u00e1pad na p\u0159edkrm, j\u00eddlo nebo prost\u011b pro uspokojen\u00ed chuti na sva\u010dinu? Tyto lahodn\u00e9 sma\u017een\u00e9 soln\u00e9 koblihy jsou skute\u010dnou pozv\u00e1nkou na spole\u010densk\u00e1 setk\u00e1n\u00ed. Sv\u00fdm zlat\u00fdm, k\u0159upav\u00fdm povrchem a m\u011bkk\u00fdm interi\u00e9rem oslovuj\u00ed mlad\u00e9 i star\u00e9.<\/p>\n
Vyrobeno z kynut\u00e9ho t\u011bsta obohacen\u00e9ho mast\u00ed, vodou a ml\u00e9kem, po pe\u010den\u00ed z\u00edskaj\u00ed lehkou a vzdu\u0161nou strukturu. Pod\u00e1v\u00e1 se samostatn\u011b nebo s klob\u00e1sami, s\u00fdrem nebo dom\u00e1c\u00ed om\u00e1\u010dkou, zmiz\u00ed u stolu b\u011bhem n\u011bkolika minut.<\/p>\n
Pro\u010d si tento recept zamilujete:
\nSnadno se p\u0159ipravuje t\u011bsto s jednoduch\u00fdmi ingrediencemi.<\/p>\n
Neuv\u011b\u0159iteln\u011b lehk\u00e1 a k\u0159upav\u00e1 textura.<\/p>\n
Dom\u00e1c\u00ed k\u0159upav\u00e9 slan\u00e9 koblihy: Jednoduch\u00fd a neodolateln\u00fd recept
\nHled\u00e1te lahodnou pochoutku jako p\u0159\u00edlohu k p\u0159edkrmu, hlavn\u00ed j\u00eddlo nebo prost\u011b pro uspokojen\u00ed chuti? Ide\u00e1ln\u00ed pro p\u0159edkrmy, bufety nebo rodinn\u00e1 j\u00eddla.
\nM\u016f\u017eete si je vychutnat sladce nebo pro s\u016fl, podle va\u0161eho vkusu.
\nLze je p\u0159ipravit p\u0159edem a snadno se zah\u0159\u00e1t.<\/p>\n
Ingredience<\/p>\n
560 g (4 1\/2 \u0161\u00e1lku) manitrobn\u00ed mouky
\n15 g (1 1\/4 l\u017e\u00edce) soli
\n40 g (3 l\u017e\u00edce) vep\u0159ov\u00e9 masti
\n140 ml tepl\u00e9 vody
\n140 ml tepl\u00e9ho ml\u00e9ka
\n15 g \u010derstv\u00e9ho dro\u017ed\u00ed
\nOlej na sma\u017een\u00ed<\/p>\n
P\u0159\u00edprava<\/p>\n
Postup<\/p>\n
1. P\u0159ipravte t\u011bsto
\nVe velk\u00e9 m\u00edse sm\u00edch\u00e1me mouku a s\u016fl. \u200b\u200bP\u0159idejte vep\u0159ovou mast a sm\u011bs prom\u00edchejte s konci prst\u016f, dokud se nepodob\u00e1 hrub\u00e9mu p\u00edsku s rovnom\u011brn\u011b rozlo\u017een\u00fdm tukem.<\/p>\n
2. Aktivujte kvasinky
\nV samostatn\u00e9 misce sm\u00edchejte vla\u017enou vodu, tepl\u00e9 ml\u00e9ko a \u010derstv\u00e9 dro\u017ed\u00ed. M\u00edchejte, dokud se kvasnice \u00fapln\u011b nerozpust\u00ed.<\/p>\n
3. 3. Tvarujte t\u011bsto
\nTekutou sm\u011bs postupn\u011b nalijte do mouky. Nejprve prom\u00edchejte l\u017e\u00edc\u00ed a pot\u00e9 na m\u00edst\u011b rukama, dokud nedostanete hladk\u00e9, homogenn\u00ed a m\u00edrn\u011b elastick\u00e9 t\u011bsto.<\/p>\n
V p\u0159\u00edpad\u011b pot\u0159eby p\u0159idejte mal\u00e9 mno\u017estv\u00ed mouky nebo n\u011bkolik kapek vody, abyste upravili konzistenci.<\/p>\n
4. 4. Nechte vst\u00e1t
\nZakryjte m\u00edsu \u010dist\u00fdm had\u0159\u00edkem nebo potravinovou f\u00f3li\u00ed a nechte kynout asi 2 hodiny na tepl\u00e9m m\u00edst\u011b, dokud t\u011bsto nezdvojn\u00e1sob\u00ed jeho objem.<\/p>\n
Tento krok je nezbytn\u00fd pro dosa\u017een\u00ed dob\u0159e p\u011bstovan\u00fdch a lehk\u00fdch koblih.<\/p>\n
5. Vyv\u00e1lejte a vyst\u0159ihn\u011bte
\nT\u011bsto polo\u017ete na lehce pomou\u010dn\u011bnou pracovn\u00ed desku.<\/p>\n
T\u011bsto rozd\u011bl\u00edme na dv\u011b \u010d\u00e1sti, aby bylo snaz\u0161\u00ed s n\u00edm pracovat. Pomoc\u00ed v\u00e1le\u010dku rozv\u00e1lejte ka\u017ed\u00fd kus dostate\u010dn\u011b tenk\u00fd.<\/p>\n
\u0158ez\u00e1n\u00ed pizzy nebo ostr\u00e9ho no\u017ee \u0159eza\u010dkou, vykrajov\u00e1n\u00ed obd\u00e9ln\u00edk\u016f nebo diamant\u016f podle po\u017eadovan\u00e9 velikosti.<\/p>\n
6. 6. Sma\u017eit sma\u017een\u00ed
\nZah\u0159ejte velk\u00e9 mno\u017estv\u00ed oleje na p\u0159ibli\u017en\u011b 170-180 \u00b0C (340-355 \u00b0F).<\/p>\n
Do hork\u00e9ho oleje vlo\u017ete n\u011bkolik kus\u016f t\u011bsta najednou. Rychle se nafouknou a z\u00edskaj\u00ed kr\u00e1snou zlatou barvu.<\/p>\n
Oto\u010dte je rovnom\u011brn\u011b p\u0159eva\u0159te z obou stran.<\/p>\n
Pak je nechte vypustit na pap\u00edrov\u00e9 ut\u011brky.<\/p>\n
Tipy pro dokonal\u00e9 koblihy<\/p>\n
Nep\u0159eh\u0159\u00edvejte olej, abyste zabr\u00e1nili vyho\u0159en\u00ed vn\u011bj\u0161ku p\u0159ed pe\u010den\u00edm vnit\u0159ku.
\nPracujte v mal\u00fdch d\u00e1vk\u00e1ch, abyste udr\u017eeli konzistentn\u00ed teplotu.<\/p>\n
\u010c\u00edm ten\u010d\u00ed t\u011bsto se sroluje, t\u00edm k\u0159upav\u011bj\u0161\u00ed budou koblihy.<\/p>\n
V p\u0159\u00edpad\u011b pot\u0159eby m\u016f\u017eete t\u011bsto jemn\u011b vyp\u00edchnout vidli\u010dkou, abyste minimalizovali velk\u00e9 bubliny.
\nN\u00e1pady na pod\u00e1v\u00e1n\u00ed
\nTyto koblihy jsou vynikaj\u00edc\u00ed:<\/p>\n
S procitac\u00ed nebo sal\u00e1mem.
\nS mozzarellou, burratou nebo smetanov\u00fdm s\u00fdrem.
\nNamo\u010den\u00e9 v ko\u0159en\u011bn\u00e9 raj\u010datov\u00e9 om\u00e1\u010dce.
\nPod\u00e1v\u00e1me s medovou nebo \u010dokol\u00e1dovou pomaz\u00e1nkou pro sladkou verzi.
\nJako n\u00e1hrada chleba do pol\u00e9vky nebo sal\u00e1tu.
\n\u00dalo\u017ei\u0161t\u011b
\nNejl\u00e9pe si je vychutn\u00e1te ve stejn\u00fd den, dokud jsou je\u0161t\u011b tepl\u00e9 a k\u0159upav\u00e9.<\/p>\n
M\u016f\u017eete je v\u0161ak skladovat ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b po dobu 24 hodin a pot\u00e9 je zah\u0159\u00edvejte v troub\u011b po dobu n\u011bkolika minut p\u0159i teplot\u011b 180 \u00b0 C (350 \u00b0 F), abyste obnovili jejich k\u0159upavost.<\/p>\n
Gurmetov\u00e9 variace
\nLano nebo oregano pracuj\u00ed p\u0159\u00edmo do t\u011bsta.
\nPro je\u0161t\u011b intenzivn\u011bj\u0161\u00ed chu\u0165 p\u0159idejte strouhan\u00fd parmaz\u00e1n.<\/p>\n
Po upe\u010den\u00ed je posypte cukrem pro verzi podobnou bugnes (francouzsk\u00e9 koblihy).
\nT\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm je ozdobte rozpu\u0161t\u011bn\u00fdm s\u00fdrem nebo klob\u00e1sami.
\nTyto mal\u00e9 dom\u00e1c\u00ed koblihy dokazuj\u00ed, \u017ee s n\u011bkolika jednoduch\u00fdmi ingrediencemi je mo\u017en\u00e9 vytvo\u0159it velkorysou a chutnou specialitu, kter\u00e1 pot\u011b\u0161\u00ed ka\u017ed\u00e9 chu\u0165ov\u00e9 poh\u00e1rky s ka\u017ed\u00fdm soustem.<\/p>\n
Dom\u00e1c\u00ed k\u0159upav\u00e9 slan\u00e9 koblihy: Jednoduch\u00fd a neodolateln\u00fd recept Hled\u00e1te lahodn\u00fd n\u00e1pad na p\u0159edkrm, j\u00eddlo nebo prost\u011b pro uspokojen\u00ed chuti na…<\/p>\n","protected":false},"author":2,"featured_media":4735,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/4734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=4734"}],"version-history":[{"count":1,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/4734\/revisions"}],"predecessor-version":[{"id":4736,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/4734\/revisions\/4736"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/4735"}],"wp:attachment":[{"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=4734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=4734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/receptycz.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=4734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}