Pon\u00fakam V\u00e1m overen\u00e9 recepty na obe tieto ob\u013e\u00faben\u00e9 druhy pe\u010diva.<\/p>\n\n\n\n
1\ufe0f\u20e3 Lineck\u00e9 cukrov\u00ed (Krehk\u00e9 a hne\u010f m\u00e4kk\u00e9)
Lineck\u00e9 cesto je z\u00e1klad, z ktor\u00e9ho sa robia r\u00f4zne tvary a po upe\u010den\u00ed sa zlepuj\u00fa d\u017eemom.<\/p>\n\n\n\n
\ud83e\uddc8 H\u013eavn\u00e9 suroviny
Surovina Mno\u017estvo
Hladk\u00e1 m\u00faka 300 g
Maslo (studen\u00e9) 200 g
Pr\u00e1\u0161kov\u00fd cukor 100 g
Vaje\u010dn\u00fd \u017e\u013atok 2 ks
Citr\u00f3nov\u00e1 k\u00f4ra Z 1\/2 citr\u00f3na
Vanilkov\u00fd cukor 1 bal\u00ed\u010dek (volite\u013en\u00e9)
Marhu\u013eov\u00fd\/r\u00edbez\u013eov\u00fd d\u017eem Na zlepovanie
Pr\u00e1\u0161kov\u00fd cukor Na posypanie
\ud83d\udee0\ufe0f Postup
Cesto: Na pracovn\u00fa dosku preosejte m\u00faku a pr\u00e1\u0161kov\u00fd cukor. Pridajte na kocky nakr\u00e1jan\u00e9 studen\u00e9 maslo, \u017e\u013atky, citr\u00f3nov\u00fa k\u00f4ru a vanilkov\u00fd cukor. R\u00fdchlo spracujte na hladk\u00e9, kompaktn\u00e9 cesto. Tip: Spracujte r\u00fdchlo, aby sa maslo neza\u010dalo topi\u0165, cesto by bolo tvrd\u00e9.
Chladenie: Zaba\u013ete cesto do f\u00f3lie a dajte aspo\u0148 na 1 hodinu do chladni\u010dky (ide\u00e1lne cez noc).
Vykrajovanie: Cesto rozva\u013ekajte na \u013eahko pom\u00fa\u010denej doske na hr\u00fabku 3 mm. Vykrajujte r\u00f4zne tvary (hviezdi\u010dky, kvietky, kolieska), pri\u010dom v\u017edy polovici z nich vykrojte v strede mal\u00fd otvor.
Pe\u010denie: Pe\u010dte na plechu vylo\u017eenom papierom na pe\u010denie v r\u00fare predhriatej na 160 \u00b0C asi 8\u201310 min\u00fat. Pe\u010dte do svetlo zlatista, nie dohneda.
Zlepovanie: Vychladnut\u00e9 pln\u00e9 k\u00fasky potrite d\u017eemom a prilepte k nim k\u00fasky s otvorom. Pred pod\u00e1van\u00edm posypte pr\u00e1\u0161kov\u00fdm cukrom.
2\ufe0f\u20e3 \u0160leha\u010dkov\u00e9 cukrov\u00ed (Nad\u00fdchan\u00e9 a r\u00fdchle)
\u0160leha\u010dkov\u00e9 cukrov\u00ed je ve\u013emi ob\u013e\u00faben\u00e9 v\u010faka svojej r\u00fdchlej pr\u00edprave a krehkej, a\u017e l\u00edstkovej text\u00fare po upe\u010den\u00ed.<\/p>\n\n\n\n
\ud83e\udd5b H\u013eavn\u00e9 suroviny
Surovina Mno\u017estvo
Hladk\u00e1 m\u00faka 200 g
Maslo (studen\u00e9) 120 g
Smotana na \u0161\u013eahanie (33%) 100 ml
Pr\u00e1\u0161kov\u00fd cukor Na obalenie
\ud83d\udee0\ufe0f Postup
Cesto: V mise zmie\u0161ajte preosiatu m\u00faku a na kocky nakr\u00e1jan\u00e9 studen\u00e9 maslo. Kon\u010dekmi prstov spracujte na mrveni\u010dku.
\u0160\u013eaha\u010dka: Prilejte studen\u00fa tekut\u00fa smotanu na \u0161\u013eahanie a r\u00fdchlo vypracujte hladk\u00e9, m\u00e4kk\u00e9 cesto. Upozornenie: Cesto sa bude zda\u0165 na za\u010diatku m\u00e4kk\u00e9, ale po vychladen\u00ed stuhne.
Chladenie: Zaba\u013ete cesto do f\u00f3lie a nechajte ho v chladni\u010dke odpo\u010d\u00edva\u0165 aspo\u0148 1-2 hodiny (ide\u00e1lne cez noc).
Tvarovanie: Z cesta odoberajte men\u0161ie k\u00fasky a vyva\u013ekajte z nich tenk\u00e9, dlh\u00e9 val\u010deky (ako na ro\u017eky). Tvarujte mal\u00e9 ro\u017eteky, slim\u00e1ky, alebo in\u00e9 tvary.
Pe\u010denie: Pe\u010dte na plechu vylo\u017eenom papierom na pe\u010denie v r\u00fare predhriatej na 180 \u00b0C asi 10\u201312 min\u00fat. Pe\u010dte, k\u00fdm nie s\u00fa \u013eahko zlatist\u00e9.
Obalenie: Cukrov\u00ed obal\u00edte v zmesi pr\u00e1\u0161kov\u00e9ho a vanilkov\u00e9ho cukru e\u0161te tepl\u00e9.
Prajem V\u00e1m, aby sa pe\u010denie podarilo! M\u00e1te z\u00e1ujem e\u0161te o recept na nejak\u00e9 in\u00e9 tradi\u010dn\u00e9 viano\u010dn\u00e9 pe\u010divo, napr\u00edklad vanilkov\u00e9 rohl\u00ed\u010dky alebo medvedie labky?<\/p>\n","protected":false},"excerpt":{"rendered":"
Pon\u00fakam V\u00e1m overen\u00e9 recepty na obe tieto ob\u013e\u00faben\u00e9 druhy pe\u010diva. 1\ufe0f\u20e3 Lineck\u00e9 cukrov\u00ed (Krehk\u00e9 a hne\u010f m\u00e4kk\u00e9)Lineck\u00e9 cesto je z\u00e1klad, z ktor\u00e9ho sa robia r\u00f4zne tvary a po upe\u010den\u00ed sa […]<\/p>\n","protected":false},"author":1,"featured_media":46,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-45","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts\/45","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45"}],"version-history":[{"count":1,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts\/45\/revisions"}],"predecessor-version":[{"id":47,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts\/45\/revisions\/47"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/media\/46"}],"wp:attachment":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}