{"id":1844,"date":"2013-10-22T16:31:23","date_gmt":"2013-10-22T14:31:23","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=1844"},"modified":"2013-10-22T16:31:23","modified_gmt":"2013-10-22T14:31:23","slug":"kysnute-gulky-plnene-tvarohom-a-varene-vo-vode","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=1844","title":{"rendered":"Kysnut\u00e9 gu\u013eky plnen\u00e9 tvarohom a varen\u00e9 vo vode"},"content":{"rendered":"

\"IMG_0008\"<\/a><\/p>\n

Su to vlastne buchty na pare, ale nie su parene. Su varene vo vode a netradicne plnene tvarohom.<\/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 cca 25 knedliciek<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na knedle :
\n400g polohruba muka
\n20g cerstve drozdie (polovica kocky)
\n1 balicek vanilkovy cukor
\n1 vajce
\n200ml vlazne mlieko
\nstipka soli<\/p>\n

Na plnku :
\n250g hladky tvaroh
\n150g hrozienka namocene v citronovom likery
\n50 g praskovy cukor (alebo podla vlastnej chuti)
\n1 balicek vanilinoveho cukru
\n1 lyzica vanilkoveho pudingoveho prasku
\ncitronova kora<\/p>\n

Na posypku :
\nhrst okruhlych piskot
\nhruda masla
\npraskovy cukor<\/p>\n

\"IMG_0001\"<\/a><\/p>\n

 <\/p>\n

Postup<\/h2>\n

 <\/p>\n

Vecer zalejeme hrozienka citronovym likerom a nechame v nom do druheho dna, ked budeme robit kndel.
\nMuku preosejeme do vacsej misy, rozdrobime do nej drozdie, pridame cukor, vajce a stipku soli.
\nPremiesame a prilejeme vacsiu polovicu mlieka, zacneme vypracovavat cesta a podla potreby dolievame ostatok mlieka.
\nJa som mala male vajce, tak som minula o par lyzic mmlieka viac.
\nVypracujeme hladke cesto (rucne, robotom, vareskou, v dom pekarni…ako je kazdemu najlepsie)
\nCesto prikryjeme a nechame hodinu na teplom mieste vykysnut.<\/p>\n

Pripravime si plnku….
\nDo hladkeho tvarohu nastruhame z ocisteneho a umyteho citronu , zltu koru. Pridame praskovy a vanilinovy cukor. Ak mate tak par kvapiek vanilkoveho extraktu.
\nVymiesame a nakoniec tvaroh zahustime pudingovym praskom tak, aby bol tvaroh pevny a drzal tvar. Ja som omylom kupila nizkotucny tvaroh a aj ked som minula cely balicek pudingoveho prasku, nesla som ho zahustit, bolo to celkom peklo tie buchticky, ako tak naplnit.<\/p>\n

Vykysnute cesto, na pomucenej doske vyvalkame a radielkom rozdelime na rovnake kocky. Na kazdu dame tvarohovu plnku a dobre zavinieme do gulky.<\/p>\n

\"IMG_0003\"<\/a>
\nHotove knedlicky nechame este podkysnut na 15 minut.
\nVarime vo vriacej vode asi 10 minut. Gulky varenim naberaju na objeme, takze ich varime v davkach.<\/p>\n

Detske piskoty ostrym nozom nakrajame na kusky<\/p>\n

\"IMG_0004\"<\/a><\/p>\n

a opecieme ich , spolu s mandlovymi lupienkami ,na\u00a0 masle.<\/p>\n

\"IMG_0005\"<\/a><\/p>\n

Nepecieme dlho, len aby tym maslom ako keby nasiakli a navonali. Prelozime na tanier.
\nMaslo roztopime.
\nKnedlicky polejeme maslom a na kazdu dame ciapocku z praskoveho cukru a mandlovo piskotvou zmes.<\/p>\n

\"IMG_0007\"<\/a><\/p>\n

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

Su to vlastne buchty na pare, ale nie su parene. Su varene vo vode a netradicne plnene tvarohom. \u010cas pr\u00edpravy: Po\u010det porci\u00ed (kusov):\u00a0 cca 25 knedliciek Suroviny: Na knedle : 400g polohruba muka 20g cerstve drozdie (polovica kocky) 1 balicek vanilkovy cukor 1 vajce 200ml vlazne mlieko stipka soli Na plnku : 250g hladky tvaroh […]<\/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":[29],"tags":[],"class_list":["post-1844","post","type-post","status-publish","format-standard","hentry","category-sladke-jedla"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-tK","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/1844","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=1844"}],"version-history":[{"count":1,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/1844\/revisions"}],"predecessor-version":[{"id":1852,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/1844\/revisions\/1852"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}