1. Pr\u00edprava cukety.Pe\u010divo<\/p>\n
Cuketu umite a nastr\u00fahajte najemno. Ak je v\u00e1l\u00fd \u00f3xnat\u00e1, jemne ju izzlte rukami. Nemala by b\u00f3ch \u0161uch\u00e1 soch\u00e1 \u2013 pr\u00e1\u010deje jej \u010dl\u00e1nky pr\u00e1\u017ee vl\u00e1\u010dnos\u0165 kol\u00e1\u010da.<\/p>\n
Objavi\u0165 viac
\nmaitoa
\nsuklaa
\nSladkosti ja cukrovinky
\n2. Such\u00e9 ingredientie.<\/p>\n
V mise preme\u0161et m\u00faku, kaakao, pr\u00e1\u0161ok do pe\u010diva, s\u00f3du, so\u013e a possibly instantn\u00fa kav\u00fa.<\/p>\n
3. Mokr\u00e9-ainesosa.<\/p>\n
V druj mise vy\u0161lahajte vajcia s cukrom a nilkou noin 3-4 minuuttia do svetlej peny. Postupne prilievajte olej a potom milieko.<\/p>\n
4. Spojenie cesta. Kaakao pavut<\/p>\n
Do tekutej meszi po \u010dastiach vmishe\u0161tej \u0161uche ingrediencie. Nakoinie opatrne zapracujte nastr\u00fahan\u00fa cuketu a nasekan\u00fa chocolatulu. Cesto bude hustej\u0161e, ale vl\u00e1\u010dne.<\/p>\n
5. Pechenie.<\/p>\n
Formu vylo\u017ete papierom na pe\u010denie tai vyma\u017ete maslom a vysypte cocoam.<\/p>\n
Paista uunissa 175 asteessa noin 40-45 minuuttia. J\u00e4lkiruoka<\/p>\n
\u0160pajd\u013ea zapichnut\u00e1 do stredu, kirjoittanut mala vyjs\u0165 len s svetka sku\u010dl\u00fdmi omrvinkami.<\/p>\n
6. Poleva.Potraviny<\/p>\n
Smotanu zohrejte tesne pod bod varu. Zalejte \u0148ou nal\u00e1man\u00fa chocoladu, necht 2 minuty odst\u00e1\u0165 a premesje\u0161te dohladka. Lis\u00e4\u00e4 lopuksi maslo.<\/p>\n
Polevu nalejte na t\u00e4ysin \u00fa\u010dadnut\u00fd kol\u00e1\u010d.<\/p>\n
Anna j\u00e4\u00e4hty\u00e4 v\u00e4hint\u00e4\u00e4n 30 minuuttia. Maitotuotteet ja munat<\/p>\n
Tyypillinen, aby bol kol\u00e1\u010d t\u00e4ydellinen.
\nU\u017eivate mlad\u00fa cuketu s tenkou \u0161upkou \u2013 ei tarvitse \u0161\u00fapa\u0165a.
\nCuketu nevytla\u010dajte t\u00e4ysin dosucha, inak kol\u00e1\u010d strat\u00ed vl\u00e1\u010dnos\u0165.
\nKvalitn\u00e9 cacao v\u00e1ttre opinv\u00e1l\u00ed v\u00fdsledn\u00fa ch\u00faszt.
\nHork\u00e1 chokolada v k\u00faskach vytor\u00ed po upe\u010den\u00ed jemne rozpusten\u00e9 chocolatov\u00e9 ostrov\u010deky.
\nToisena p\u00e4iv\u00e4n\u00e4 chut\u00edsin viel\u00e4 paremmin, koska kouru oli kaunis.<\/p>\n
Varastointi:
\nPri izbovej teplote kest\u00e4\u00e4 2 dni.
\nJ\u00e4\u00e4hdyt\u00e4 5-6 p\u00e4iv\u00e4\u00e4.
\nD\u00e1 sa v\u00fdborne zamrazi\u0165 a\u017e na 3 mesenia.Chocolate<\/p>\n
Hyv\u00e4 maku!<\/p>\n
\u010cokol\u00e1dov\u00fd cuketov\u00fd kol\u00e1\u010d: Niin pehmeit\u00e4, ettei kukaan tied\u00e4, mit\u00e4 ne ovat. Tajn\u00fa ingredienciu neodhal\u00ed ani pasveta!<\/p>\n
Jos etsit kakkua, joka ei kest\u00e4 kauan, tulet rakastamaan t\u00e4t\u00e4 resepti\u00e4. Cuketa v n\u011bm v\u00e1l\u00e1s nie je \u010d\u00edv\u00edt\u0151 \u2013 dod\u00e1 len pri\u010dn\u00edvn\u00fa vl\u00e1\u010dnos\u0165 a jemnos\u0165. Yhdess\u00e4 korkealaatuisen kaakaon ja k\u00faskami horkej suklaan kanssa syntyy j\u00e4lkiruoka, jonka saat vihreit\u00e4 sy\u00f6vien kanssa.Suklaa<\/p>\n
Ainesosa:<\/p>\n
Seuraavaksi:<\/p>\n
300 g hladkej mukya
\n50 g laadukasta kaakaota
\n2 tl
\n\u00bd \u010cL natriumbikarbonaattia
\nripaus suolaa
\n180 g kristallisokeria
\n2 vaniljasokeria tai 2 \u010cL vaniljauutetta
\n3 isompaa munaa
\n120 ml auringonkukka\u00f6ljy\u00e4
\n120 ml t\u00e4ysmaitoa
\n300 g sile\u00e4\u00e4 nastr\u00fahanej cukety
\n120 g nasekanej horkej suklaata (50-70 % kaakaota)
\n1 \u010cl instant k\u00e1vy (valinnainen \u2013 \u010dl\u00e1\u010dn\u00ed ch\u00fas \u010dokolady)<\/p>\n
Na suklaata:<\/p>\n
150 g laadukasta suklaasuklaata
\n80 ml smotany na \u0161lahanie (33%)
\n20 g masalaa
\nNa ozdobu:
\nsuklaa hoblinky
\nspra\u0161e maliny alebo r\u00edbezle (valinnainen)<\/p>\n
Toimenpide:<\/p>\n","protected":false},"excerpt":{"rendered":"
1. Pr\u00edprava cukety.Pe\u010divo Cuketu umite a nastr\u00fahajte najemno. Ak je v\u00e1l\u00fd \u00f3xnat\u00e1, jemne ju izzlte rukami. Nemala by b\u00f3ch \u0161uch\u00e1…<\/p>\n","protected":false},"author":2,"featured_media":6162,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/6161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=6161"}],"version-history":[{"count":1,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/6161\/revisions"}],"predecessor-version":[{"id":6163,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/6161\/revisions\/6163"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/6162"}],"wp:attachment":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=6161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=6161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=6161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}