{"id":1738,"date":"2013-10-11T17:12:21","date_gmt":"2013-10-11T15:12:21","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=1738"},"modified":"2013-10-12T12:18:06","modified_gmt":"2013-10-12T10:18:06","slug":"bratislavske-rozky","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=1738","title":{"rendered":"Bratislavsk\u00e9 ro\u017eky"},"content":{"rendered":"

\"OLYMPUS<\/a><\/p>\n

Orechove rozteky su uz chranene certifikatom EU o tradicnych specialitach. Bratislavske rozky musia byt vyhradne orechove, alebo makove.\u00a0 Orechove maju mat tvar *M* a makove tvar *C*
\nIch povrch ma byt leskly a mramorovany. Tam v tom certifikate su aj nejake podmienky ohladne tukovosti cesta a mnozstva plnky.\u00a0 No…nie je to zle sladke pecivko…to Vam teda poviem. My sme len dvaja, takze robim len zo 1\/4 davky povodneho receptu.<\/p>\n

 <\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 16 roztekov<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

 <\/p>\n

Na cesto :<\/p>\n

250g hladka muka
\n80g maslo
\n1 kopcovita PL praskovy cukor
\n1 zltok
\n5 g cerstve drozdie
\n180 ml sladke mlieko
\nzlta nastruhana kora z 1 citrona
\n1 zltok na potieranie<\/p>\n

Na plnku<\/p>\n

150 g mlete vlaske orechy (pre istotu si pripravte 200)
\nrum na dochutenie
\ncukrovy sirup na nariedenie
\n1\/2 CL mleta skorica
\n1 CL vanilkova esencia…alebo\u00a0 pouzite balicek vanilinoveho cukru
\nzlta struhana kora z 1\/2 citrona<\/p>\n

\"OLYMPUS<\/a><\/p>\n

Postup<\/h2>\n

Z mlieka odoberiem trosku , nechame ho\u00a0 ohriat na letnu teplotu, pridame tam lyzicku cukru a drozdie. Drozdie miesanim rozpustime v mlieku a nechame vzist kvasok.\"OLYMPUS<\/a><\/p>\n

Do mlieka vsypeme praskovy cukor a povolene maslo. V mikrovlnke mlieko ohrejeme na prijemnu teplotu, vyberieme ho a nechame aby sa maslo uplne rozpustilo.<\/p>\n

Do skyprenej muky dame zltok, kvasok, stipku soli, citronovu koru<\/p>\n

\"OLYMPUS<\/a><\/p>\n

K mukre prelejeme\u00a0 osladene, omaslovane mlieko a vypracujeme makke pruzne cesto. Ja som k nemu pridala este asi 2 lyzice muky.<\/p>\n

\"OLYMPUS<\/a><\/p>\n

Cesto prikryjeme a nechame kysnut….ja som ho nechala\u00a0 necele dve hodiny. Cesto nema v sebe vela drozdia, tak neocakavate, ze Vam narastie do uzasnych rozmerov.<\/p>\n

Pocas kysnutia si pripravime plnku, ja som robila len orechovu a ako vidite na obrazku surovin…echt\u00a0 prespurak by nemal so mna radost….rum, vanilku a este aj ten sirup mam z karibskej oblasti \ud83d\ude00<\/p>\n

Ja mam ten sirup hotovy, ale nie je tazke si ho urobit…Do hrnceka dajte cca 130 g cukru a zalejte 100ml vody. Dajte varit, ked sa cukor rozpusti, nechajte ho pomaly priviest do varu a odstavte. Husta cukrova tekutina by sa mala pri pomalom lievani tahat.\u00a0 Ak by Vam sirup ostal, tak ho dajte do pohara a upotrebte inokedy…on vydrzi …<\/p>\n

Do mletych orechov dame struhanu citronovu koru, mletu skoricu, 3 lyzice rumu<\/p>\n

\"OLYMPUS<\/a><\/p>\n

No a zacneme lievat cukrovy sirup. Plnka by mala byt natolko husta, zeby sa z nej dali v ruke tvarovat valceky…ziadna riedka konzistencia.<\/p>\n

\"OLYMPUS<\/a><\/p>\n

Vykysnute cesto prelozime na dosku a vyvalkame na tenko. Rozdelime cesto na rovnake obdlzniky. Z plnky robime vlhkymi rukami valceky a kladieme na obdlzniky.<\/p>\n

\"OLYMPUS<\/a><\/p>\n

Plnku zabalime do cesta<\/p>\n

\"OLYMPUS<\/a><\/p>\n

Cesto dobre uzatvorime a dlanami tlakom vyvalkame do valceka<\/p>\n

\"OLYMPUS<\/a><\/p>\n

Valceky vytvarujeme do tvaru pismena M<\/p>\n

\"OLYMPUS<\/a><\/p>\n

Zltok vyslahame s 1 lyzicou vody.\u00a0 Plech potrieme dobre olejom a rozky poukladame na plech…mne sa nezmestili, piekla som na 1 velkom a 1 malom.<\/p>\n

Rozky potrieme zltkom a prenesieme ich niekam do chladu, alebo ich dame k otvorenemu oknu. Ide o to, aby zltok co najskor zaschol. Nechame ich takto schnut 20 minut. Po 20 minutach ponatierame rozky zbytkom vajicka a znovu nechame na 20 minut v chlade. Potom plechy prenesieme niekam kde je teplo a nechame dalsich 20 minut. No nanosite sa ich horom dolom.<\/p>\n

\"OLYMPUS<\/a><\/p>\n

Tymto schnutim zltka by sme mali dosiahnut po upeceni mramorovanie na povrchu roztekov. Ja ju az tak vyraznu nemam a predpokladam, ze je to tym, ze som zltok neriedila vodou, ale pouzila som dve huste. Ked som pecenie rozkov konzultovala s mamickou, tak ma direk\u00a0 upozornila na to, ze to zltko mam nariedit vodou…..no a zase som bola mudrejsia ako ona…..a takto to dopadlo. Mala pravdu ako vzdy.<\/p>\n

Nastastie nejake to mramorovanie som predsa len mala…<\/p>\n

\"OLYMPUS<\/a><\/p>\n

Pecieme vo vyhriatej rure…tak na 180 stupnov priblizne 20 az 24 minut.\u00a0 Nabuduce ked dam piect, tak ich po zapeceni prkryjem alobalom, pretoze mi zacali vyrazne hnednut…..<\/p>\n

\"OLYMPUS<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Orechove rozteky su uz chranene certifikatom EU o tradicnych specialitach. Bratislavske rozky musia byt vyhradne orechove, alebo makove.\u00a0 Orechove maju mat tvar *M* a makove tvar *C* Ich povrch ma byt leskly a mramorovany. Tam v tom certifikate su aj nejake podmienky ohladne tukovosti cesta a mnozstva plnky.\u00a0 No…nie je to zle sladke pecivko…to Vam […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[8],"tags":[],"class_list":["post-1738","post","type-post","status-publish","format-standard","hentry","category-kysnute-cesto-sladke"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-s2","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/1738","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1738"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/1738\/revisions"}],"predecessor-version":[{"id":1755,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/1738\/revisions\/1755"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}