{"id":2544,"date":"2014-02-23T20:34:48","date_gmt":"2014-02-23T18:34:48","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2544"},"modified":"2023-12-23T09:05:17","modified_gmt":"2023-12-23T07:05:17","slug":"kavove-zrna-s-marcipanom","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2544","title":{"rendered":"K\u00e1vov\u00e9 zrn\u00e1 s marcip\u00e1nom"},"content":{"rendered":"

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

Edit 2023 :
\nPo nieko\u013ekoro\u010dn\u00fdch sk\u00fasenostiach, ktor\u00e9 som pri v\u00fdrobe k\u00e1vov\u00fdch z\u0155n z\u00edskala, si dovol\u00edm nap\u00edsa\u0165, e\u0161te jednu pripomienku.
\nOh\u013eadom tuku, ktor\u00fd sa pou\u017e\u00edva pri varen\u00ed kr\u00e9mu, dost\u00e1vam mno\u017estvo ot\u00e1zok, \u010di sa nem\u00f4\u017ee pou\u017ei\u0165 maslo. P\u00edsala som To na konci , ale nap\u00ed\u0161em to e\u0161te aj na za\u010diatok.
\nMami\u010dka bola profesion\u00e1lna cukr\u00e1rka, ktor\u00e1 NIKDY nenahr\u00e1dzala maslo, ani herou, ani palmarinom ani ni\u010d\u00edm, \u010do existuje na tomto trhu. Ten tuk nie je n\u00e1hrada za maslo, ale m\u00e1 svoje opodstatnenie. S\u00edce netu\u0161\u00edm ak\u00e9, ale skr\u00e1tka maslo tam nikdy ned\u00e1vala a nebudem ho d\u00e1va\u0165 ani ja. Netu\u0161\u00edm, \u010di sa tam m\u00f4\u017ee da\u0165 maslo, v\u00e1\u017ene netu\u0161\u00edm, ale V\u00e1m ni\u010domu nebr\u00e1ni ho tam da\u0165. Budem rada, ak mi nap\u00ed\u0161ete svoju sk\u00fasenos\u0165, preto\u017ee som sama zvedav\u00e1.
\nJaj a e\u0161te jedna vec.
\nRozpr\u00e1vala som sa s mojou sesternicou Martou, ktor\u00e1 pr\u00e1ve robila tieto zrn\u00e1 a ukazovala mi fotku. Skoro som odpadla, ak\u00e9 ich mala pren\u00e1dhern\u00e9. Ka\u017ed\u00e9 zrno bolo jedno ako druh\u00e9.
\n\"\"<\/a>
\nNo a ona sa priznala , \u017ee m\u00e1 na to formi\u010dku.
\nOna urob\u00ed v\u0161etko ako m\u00e1m uveden\u00e9 v postupe, ale ke\u010f ich obal\u00ed v marcip\u00e1novej hmote, tak ho vlo\u017e\u00ed do tej formy a t\u00e1 ho vytvaruje .
\nPoslala mi aj fotku tej formi\u010dky<\/p>\n

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

Koniec edit 2023<\/p>\n

K\u00e1vov\u00e9 zrn\u00e1, po na\u0161om *k\u00e1vi\u010dky* patria k nevyhnutn\u00e9mu folkl\u00f3ru stret\u00e1vok na\u0161ej \u0161irokej rodiny.
\nMami\u010dka u\u017e m\u00e1 skoro 80 rokov a z jej skriven\u00fdch prstov so zap\u00e1len\u00fdmi k\u013abami vych\u00e1dzali zrn\u00e1,\u00a0 dokonalos\u0165 sama. Ka\u017ed\u00fd bol rovnak\u00fd ako jeden. Tak nejako som us\u00fadila, \u017eeby som sa ich mala kone\u010dne nau\u010di\u0165 robi\u0165. Mamka je b\u00fdval\u00e1, profesion\u00e1lna, cukr\u00e1rka, ktor\u00e1 cel\u00fd \u017eivot piekla v bystrick\u00fdch cukr\u00e1r\u0148ach, piekla cel\u00fd \u017eivot na svadby, na krsty, na oslavy, piekla torty, piekla hoci\u010do\u00a0 a nadiktovala mi svoj recept.
\nPrebehla som cel\u00fd slovensk\u00fd internet a aj \u010desk\u00fd a namojdu\u0161u,\u00a0 tak\u00fdto som nikde nena\u0161la. Dokonca aj recepty, ktor\u00e9 o sebe tvrdili, \u017ee\u00a0 „toto nie s\u00fa k\u00e1vov\u00e9 zrn\u00e1, ktor\u00e9 sa robievaj\u00fa be\u017ene doma, ale s\u00fa pod\u013ea receptu z tej , \u010di onej cukr\u00e1rne“ tak aj tieto boli \u00faplne in\u00e9, ako tento tu.
\nTak som to znovu s mamkou skonzultovala a ona tvrdila, \u017ee tento recept je v s\u00falade s normou pre cukr\u00e1rensk\u00fa v\u00fdrobu e\u0161te za tot\u00e1\u010da. \u017de SOI by nepripustila, aby sa robili inak .
\nS\u00fa pr\u00e1cne to je fakt, ale inak ich robi\u0165 nebudem.
\nTieto, tu na blogu, s\u00fa moje prv\u00e9. S\u00fa ozaj tak\u00e9, v\u0161elijak\u00e9, ale som na seba hrd\u00e1.
\nVer\u00edm, \u017ee sa zlep\u0161\u00edm.
\nA hrd\u00e1 som preto, \u017ee ke\u010f ich mamka ochutnala, privrela o\u010di a povedala „FANTASTICK\u00c9…..AKO KEBY SOM ICH ROBILA JA.“<\/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 75 kusov<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na pribli\u017ene 75 kusov budeme potrebova\u0165<\/p>\n

Na n\u00e1pl\u0148 :<\/p>\n

200 ml 33 % smotana na \u0161\u013eahanie
\n2 polievkov\u00e9 ly\u017eice kry\u0161t\u00e1lov\u00fd cukor
\n40 g kvalitn\u00e9 kakao
\n450 g tmav\u00e1 \u010dokol\u00e1da na varenie
\n100g + 2 \u010dajov\u00e9 ly\u017ei\u010dky zrnkov\u00e1 mlet\u00e1 k\u00e1va
\n125 g stu\u017een\u00fd tuk Cera<\/p>\n

Na obalenie :
\nBiela po\u0165ahov\u00e1 hmota K2 z potrieb pre cukr\u00e1rov, alebo prav\u00fd marcip\u00e1n minim\u00e1lne 1 kg<\/p>\n

(m\u00f4\u017eete marcip\u00e1nov\u00fa hmotu nahradi\u0165 po\u0165ahovou hmotou z cukr\u00e1rensk\u00fdch potrieb, alebo falo\u0161nou marcip\u00e1novou hmotou zo su\u0161en\u00e9ho mlieka. Obidvoje V\u00e1s vyjde v\u00fdrazne la\u010dnej\u0161ie, ako ke\u010f pou\u017eijete marcip\u00e1n)<\/p>\n

Na poliatie :<\/p>\n

200 g \u010dokol\u00e1da na varenie
\n120 g stu\u017een\u00fd tuk Cera<\/p>\n

75 kusov, pokia\u013e nem\u00e1te naozaj ve\u013ek\u00fa rodinu,\u00a0 je ve\u013ea. Je to z\u00e1kusok hutn\u00fd. M\u00e1te dve mo\u017enosti.
\nBu\u010f budete zrn\u00e1 robi\u0165 z polovi\u010dn\u00e9ho mno\u017estva surov\u00edn.
\nAlebo uvar\u00edte kr\u00e9m naraz. Na druh\u00fd de\u0148 , e\u0161te pred \u0161\u013eahan\u00edm, odoberiete polovicu a vlo\u017e\u00edte do mikrot\u00e9nov\u00e9ho s\u00e1\u010dku, udlab\u010d\u00edte na plocho , aby zabral \u010do naj\u00faspornej\u0161ie miesto a odlo\u017e\u00edte do mrazni\u010dky.\u00a0 A ke\u010f budete robi\u0165 nabud\u00face k\u00e1vov\u00e9 zrn\u00e1, tak ako keby ste na\u0161li.<\/p>\n

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

Postup<\/h2>\n

De\u0148 dopredu si uvar\u00edme z\u00e1kladn\u00fd kr\u00e9m:<\/p>\n

100 g mletej zrnkovej k\u00e1vy zalejeme trochou hor\u00facej vody, tak aby vznikla hust\u00e1 kasi\u010dka.
\nCeru nech\u00e1me roztopi\u0165 a nech\u00e1me ju trochu schladi\u0165.
\nSmotanu nech\u00e1me prevrie\u0165 s cukrom a odlo\u017e\u00edme ju zo zdroja tepla.
\nDo smotany zamie\u0161ame\u00a0 kakao a k\u00e1vov\u00fa kasi\u010dku.
\nZmes vymie\u0161ame do hladka a prid\u00e1me v\u0161etku nal\u00e1man\u00fa \u010dokol\u00e1du. Znovu zmes premie\u0161ame do hladka a prilejeme do nej roztopen\u00fd,\u00a0 stu\u017een\u00fd tuk. .
\nNa z\u00e1ver znovu vymie\u0161ame do hladka a odlo\u017e\u00edme do druh\u00e9ho d\u0148a.\u00a0 Nemus\u00edme d\u00e1va\u0165 do chladni\u010dky, m\u00f4\u017ee osta\u0165 vo\u013ene polo\u017een\u00e1 v kuchyni.<\/p>\n

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

Na druh\u00fd de\u0148 zist\u00edme, \u017ee hmota \u00faplne stuhla. Ja som ju pokr\u00e1jala v hrnci no\u017eom a ly\u017eicou povylamovala kusy a prelo\u017eila do ve\u013ekej misy na siahanie.
\nZ dvoch ly\u017ei\u010diek zrnkovej mletej k\u00e1vy si uvar\u00edme do \u0161\u00e1lky k\u00e1vu.
\nNepijeme ju!!!!
\nUvaren\u00fa \u0161\u00e1lku k\u00e1vy vylejeme\u00a0 k stuhnut\u00e9mu kr\u00e9mu a premie\u0161ame. Ly\u017eicou poriadne zapracujeme a za\u010dneme \u0161\u013eaha\u0165.
\nNiekedy sta stane, \u017ee „neskamenie“ a tak t\u00fa \u0161\u00e1lku k\u00e1vy pokojne vypite a metli\u010dky V\u00e1m t\u00fa hmotu pohodlne roz\u0161\u013eahaj\u00fa.<\/p>\n

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

Vy\u0161\u013eah\u00e1me \u0161\u013eaha\u010dom\u00a0 hladk\u00fd kr\u00e9m (\u0161\u013eah\u00e1me minim\u00e1lne 15 min\u00fat na strednom stupni)<\/p>\n

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

Kr\u00e9mom napln\u00edme s\u00e1\u010dok na striekanie s hladkou trubi\u010dkou.
\nJa som s\u00edce mala hladk\u00fa trubi\u010dku , ale bola \u00fazka, tak som jednoducho pou\u017eila igelitov\u00fd s\u00e1\u010dok na striekanie kr\u00e9mov a odstrihla som mu koniec tak, aby vych\u00e1dzal kr\u00e9m v po\u017eadovanej ve\u013ekosti.<\/p>\n

Na plech polo\u017e\u00edm nepri\u013enav\u00fd papier (papier na pe\u010denie) a striekame „b\u00e1biky“.
\nZ tejto d\u00e1vky kr\u00e9mu moja mamka rob\u00ed cca 75 kusov. Ako som p\u00edsala je to ve\u013emi ve\u013ea, ak V\u00e1s v rodine nie je 30.<\/p>\n

Val\u010deky rob\u00edme pribli\u017ene 5 cm dlh\u00e9 a 3 cm \u0161irok\u00e9 a \u0165ah\u00e1me ich pri striekan\u00ed do v\u00fd\u0161ky.
\n\"\"<\/a><\/p>\n

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

Mne ost\u00e1va po nastriekan\u00ed b\u00e1biky , akokeby chvost\u00edk z kr\u00e9mu. Tie jednoducho po nastriekan\u00ed, uhlad\u00edm opakom ly\u017ei\u010dky.
\nPlechy dajte do chladu, aby kr\u00e9m dokonale stuhol.<\/p>\n

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

Chladni\u010dka je ide\u00e1lna.<\/p>\n

Marcip\u00e1nov\u00fa hmotu, som k\u00fapila v Tescu. Mo\u017enos\u0165ou je aj spom\u00ednan\u00e1 cukrov\u00e1 po\u0165ahov\u00e1 hmota v cukr\u00e1rensk\u00fdch v\u00fdrobniach, Pred\u00e1vaj\u00fa ju vo v\u00e4\u010d\u0161\u00edch baleniach, ale v pohode v chlade vydr\u017e\u00ed aj nieko\u013eko mesiacov.\"OLYMPUS<\/a><\/p>\n

Na pol kila marcip\u00e1novej hmoty z Tesca, som e\u0161te pridala 2 polievkov\u00e9 ly\u017eice su\u0161en\u00e9ho mlieka a 2 polievkov\u00e9 ly\u017eice pr\u00e1\u0161kov\u00e9ho cukru a vymiesila som to na doske.
\nMamka mi poradila, \u017ee to m\u00e1m urobi\u0165 vtedy, ke\u010f sa mi zd\u00e1, \u017ee ten marcip\u00e1n je pr\u00edli\u0161 m\u00e4kk\u00fd a trh\u00e1 sa.
\nNevedela som to pos\u00fadi\u0165, tak som to pre istotu urobila a zd\u00e1 sa, \u017ee to ni\u010domu neubl\u00ed\u017eilo.
\nPrav\u00fdm marcip\u00e1nom vlastne u\u017e v\u00f4bec neoba\u013eujem a pou\u017e\u00edvam cukr\u00e1rensk\u00fa hmotu (typ K2), ktor\u00fa kupujem v Banskej Bystrici v cukr\u00e1rskej v\u00fdrobni, ale dosta\u0165 ju aj na internete, ak si do Google zad\u00e1te „cukr\u00e1rska po\u0165ahov\u00e1 hmota“, tak V\u00e1m vybehne mnoho odkazov, kde si ju m\u00f4\u017eete k\u00fapi\u0165 online a v chladni\u010dke v\u00e1m vydr\u017e\u00ed aj nieko\u013eko t\u00fd\u017ed\u0148ov.<\/p>\n

Marcip\u00e1n rozva\u013ek\u00e1me. Ke\u010f ho budete va\u013eka\u0165, na podsyp\u00e1vanie pou\u017e\u00edvajte jedine pr\u00e1\u0161kov\u00fd cukor, alebo su\u0161en\u00e9 mlieko, ja sk\u00f4r ten cukor.
\nRozva\u013ek\u00e1me na hr\u00fabku pribli\u017ene max 3 mm.
\nM\u00f4\u017eete aj\u00a0 na ten\u0161ie, ale t\u00e1 marcip\u00e1nov\u00e1 hmota vyva\u017euje akokeby horkos\u0165 n\u00e1plne, svojou sladkos\u0165ou a marcip\u00e1novou chu\u0165ou. Aj na reze vyzer\u00e1 to zrno kraj\u0161ie, ke\u010f nie je biela hmota vlasovo tenk\u00e1.
\nVykrajujeme kolieska, ktor\u00e9 maj\u00fa priemer 9 cm.
\nAk budete dodr\u017eiava\u0165 striekanie b\u00e1bik tak, ako som uviedla, tak kolieska bud\u00fa perfektne sta\u010di\u0165 na obalenie.
\nPokia\u013e ste nastriekali b\u00e1biky men\u0161ie a m\u00e1te tie kolieska prive\u013ek\u00e9, od\u0161tipnite hmotu, nesna\u017ete sa nasilu urobi\u0165 z nej hrbo\u013e na spodku zrna a vykrajujte kolieska men\u0161ie<\/p>\n

A\u017e v tejto f\u00e1ze vyberieme z chladu,\u00a0 pripraven\u00e9 val\u010deky , ka\u017ed\u00fd zabal\u00edme a polo\u017e\u00edme na plech. Do stredu vtla\u010d\u00edme ceruzkou priehlbinu<\/p>\n

Tieto marcip\u00e1nov\u00e9 bal\u00ed\u010dky ulo\u017e\u00edme znovu do chladu a priprav\u00edme si \u010dokol\u00e1du na polievanie.
\n\"\"<\/a><\/p>\n

Nad hor\u00facou parou roztop\u00edme stu\u017een\u00fd tuk a \u010dokol\u00e1du na varenie. Prizn\u00e1m sa, \u017ee to mno\u017estvo tuku je orienta\u010dn\u00e9, lebo som ho zabudla odv\u00e1\u017ei\u0165…ja som to jednoducho prid\u00e1vala pod\u013ea toho, ako sa mi zdala \u010dokol\u00e1da riedka, alebo hust\u00e1.<\/p>\n

Stuhnut\u00e9 zrn\u00e1 ponor\u00edme r\u00fdchlym pohybom do \u010dokol\u00e1dy, nech\u00e1me odkvapka\u0165, spodn\u00fa \u010das\u0165 zrna obtrite o hranu hrn\u010deka s \u010dokol\u00e1dou aby ste prebyto\u010dn\u00fa \u010dokol\u00e1du zbyto\u010dne nem\u00ed\u0148ali a nestekala v\u00e1m a polo\u017e\u00edme na papier a znovu nech\u00e1me stuhn\u00fa\u0165.<\/p>\n

Po vychladnut\u00ed a stuhnut\u00ed kladieme do papierov\u00fdch ko\u0161\u00ed\u010dkov.<\/p>\n

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

Edit 2023 : Po nieko\u013ekoro\u010dn\u00fdch sk\u00fasenostiach, ktor\u00e9 som pri v\u00fdrobe k\u00e1vov\u00fdch z\u0155n z\u00edskala, si dovol\u00edm nap\u00edsa\u0165, e\u0161te jednu pripomienku. Oh\u013eadom tuku, ktor\u00fd sa pou\u017e\u00edva pri varen\u00ed kr\u00e9mu, dost\u00e1vam mno\u017estvo ot\u00e1zok, \u010di sa nem\u00f4\u017ee pou\u017ei\u0165 maslo. P\u00edsala som To na konci , ale nap\u00ed\u0161em to e\u0161te aj na za\u010diatok. Mami\u010dka bola profesion\u00e1lna cukr\u00e1rka, ktor\u00e1 NIKDY nenahr\u00e1dzala […]<\/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":[7],"tags":[],"class_list":["post-2544","post","type-post","status-publish","format-standard","hentry","category-mucniky"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-F2","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2544","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=2544"}],"version-history":[{"count":26,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2544\/revisions"}],"predecessor-version":[{"id":10245,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2544\/revisions\/10245"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}