{"id":3443,"date":"2014-09-19T18:33:32","date_gmt":"2014-09-19T16:33:32","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3443"},"modified":"2020-06-05T16:51:47","modified_gmt":"2020-06-05T14:51:47","slug":"buchty-na-pare-vo-vanilkovom-kreme","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3443","title":{"rendered":"Buchty na pare vo vanilkovom kr\u00e9me."},"content":{"rendered":"

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

Paren\u00e9 buchty s vanilkov\u00fdm kr\u00e9mom som prv\u00fdkr\u00e1t videla v Bavorsku.
\nDala si ich niekde v gasthause Dobr\u00e1 Cerka, ktor\u00e1 bola vtedy e\u0161te len vysoko\u0161kol\u00e1\u010dka\u00a0 a skoro som odpadla,\u00a0 ke\u010f jej priniesli objedn\u00e1vku.
\nBavorske paren\u00e9 buchty s\u00fa stra\u0161ne ve\u013ek\u00e9, cez cel\u00fd tanier,\u00a0 b\u00fdva\u00a0 len jedna, je\u00a0 v hlbokom tanieri , ponoren\u00e1 vo vanilkovom kr\u00e9me.
\nS\u00fa plnen\u00e9 slivkov\u00fdm lekv\u00e1rom a sypan\u00e9 mlet\u00fdm makom, pr\u00e1\u0161kov\u00fdm cukrom a poliate roztopen\u00fdm maslom.
\nV niektor\u00fdch spolkov\u00fdch krajin\u00e1ch a krajov\u00fdch oblastiach,\u00a0 tie buchty neparia, ale ich varia v maslovej vode a na z\u00e1ver ich odspodu pripe\u010d\u00fa do chrumkava.
\nVraj sa to robieva aj na Slovensku, ale ja som to jak\u017eiv nevidela.<\/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 10 ks<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

500 g polohrub\u00e1 m\u00faka
\n1 cel\u00e1 kocka dro\u017edia (42 g), alebo 3 pln\u00e9 \u010dajov\u00e9 ly\u017ei\u010dky su\u0161en\u00e9 dro\u017edie
\n1 \u010dajov\u00e1 ly\u017ei\u010dka\u00a0 s kop\u010dekom cukor
\n250 ml sladk\u00e9 mlieko
\n1 vajce
\n1 \u010dajov\u00e1 ly\u017ei\u010dka so\u013e
\n50 g maslo<\/p>\n

Na vanilkov\u00fd kr\u00e9m :<\/p>\n

1 liter sladk\u00e9 mlieko
\n2 \u017e\u013atky
\n60 g kry\u0161t\u00e1lov\u00fd cukor (pribli\u017ene \u0161es\u0165 polievkov\u00fdch ly\u017e\u00edc)
\n1 bal\u00ed\u010dek vanilkov\u00fd cukor
\n1 k\u00e1vov\u00e1 ly\u017ei\u010dka tekut\u00fd vanilkov\u00fd extrakt
\n2 polievkov\u00e9 ly\u017eice kuchynsk\u00fd \u0161krob (maizena, gustin a pod)<\/p>\n

Na n\u00e1pl\u0148 :
\nslivkov\u00fd lekv\u00e1r
\nNa dokon\u010denie :
\nmlet\u00fd mak
\npr\u00e1\u0161kov\u00fd cukor
\nroztopen\u00e9 maslo<\/p>\n

 <\/p>\n

Postup<\/h2>\n

Mlieko, ktor\u00e9 ide do cesta,\u00a0 zohrejeme, tak aby sme v \u0148om pohodlne udr\u017eali prst. Odoberieme z\u00a0 neho 100 ml , zamie\u0161ame do neho\u00a0 2 ly\u017eice\u00a0 m\u00faky, cukor a nakoniec rozdroben\u00e9 dro\u017edie. Z\u013eahka premie\u0161ame a nech\u00e1me na teplom mieste aby n\u00e1m dro\u017edie o\u017eilo a nar\u00e1stlo.
\nDo ost\u00e1vaj\u00faceho mlieka rozbijeme vajce a vlejeme roztopen\u00e9 maslo.
\nDo skyprenej m\u00faky vlejeme dro\u017e\u010fov\u00fa zmes a mlie\u010dnu zmes.
\nVypracujeme cesto, tak ako zvy\u010dajne .\u00a0 Ja pou\u017e\u00edvam pek\u00e1re\u0148.
\nCesto prikryjeme a nech\u00e1me nakysn\u00fa\u0165, aspo\u0148 na 45 min\u00fat.
\nVykysnut\u00e9 cesto rozva\u013ek\u00e1me na 1 a\u017e 1.5 cm hr\u00fabku.
\nNiekto kr\u00e1ja \u0161tvorce, ja vykrajujeme kolieska s priemerom minim\u00e1lne 10 cm.
\nSlivkov\u00e1 n\u00e1pl\u0148 je delik\u00e1tna vec.
\nOkrem mojej b\u00fdvalej spolu\u017eia\u010dky a z\u00e1rove\u0148 kamar\u00e1tky,\u00a0 Alenky Klin\u010doka, nepozn\u00e1m u\u017e \u017eiadnu rodinu, ktor\u00e1\u00a0 by varievala vlastn\u00fd slivkov\u00fd lekv\u00e1r vo ve\u013ekom kotlisku.
\nK\u00fapensk\u00fd,\u00a0 slivkov\u00fd b\u00fdva ob\u010das riedky a ja si ho zahus\u0165ujem bu\u010f, str\u00fahan\u00fdm pern\u00edkom, alebo mlet\u00fdmi pi\u0161k\u00f3tami, alebo mlet\u00fdm makom.
\n\"buchty<\/a>
\nTak\u017ee n\u00e1pl\u0148 kladieme do stredu koliesok.<\/p>\n

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

Lekv\u00e1r zabal\u00edm do cesta a vytvarujem buchtu.
\nHotov\u00e9 buchty prikryjeme a nech\u00e1me e\u0161te podkysn\u00fa\u0165 na dvadsa\u0165 min\u00fat.
\nParn\u00fa mrie\u017eku potrieme olejom a vlo\u017e\u00edme ju do vriacej vody.\u00a0 Pouklad\u00e1me buchty s odstupom od seba a parime 10 min\u00fat.
\nBuchty po naparen\u00ed poprepichujeme kuchynskou ihlicou.<\/p>\n

Uvarime si vanilkov\u00fd kr\u00e9m.
\nDo mlieka vlo\u017e\u00edme cukor, \u017e\u013atky kuchynsk\u00fd \u0161krob.
\nDobre pre\u0161\u013eah\u00e1me metli\u010dkou a d\u00e1me vari\u0165.
\nSt\u00e1le mie\u0161ame , aby sa kr\u00e9m nepripa\u013eoval na dno a boky. Var\u00edme do zhustnutia. Konzistencia by mala by\u0165 red\u0161ia ako puding.
\n\"buchty<\/a><\/p>\n

No a m\u00e1me koniec. V\u0161etko nasklad\u00e1me na tanier.
\nKr\u00e9m, buchta, mak, pr\u00e1\u0161kov\u00fd cukor, roztopen\u00e9 maslo a m\u00f4\u017eeme pod\u00e1va\u0165.
\nDoma V\u00e1s\u00a0 bud\u00fa milova\u0165.<\/p>\n","protected":false},"excerpt":{"rendered":"

Paren\u00e9 buchty s vanilkov\u00fdm kr\u00e9mom som prv\u00fdkr\u00e1t videla v Bavorsku. Dala si ich niekde v gasthause Dobr\u00e1 Cerka, ktor\u00e1 bola vtedy e\u0161te len vysoko\u0161kol\u00e1\u010dka\u00a0 a skoro som odpadla,\u00a0 ke\u010f jej priniesli objedn\u00e1vku. Bavorske paren\u00e9 buchty s\u00fa stra\u0161ne ve\u013ek\u00e9, cez cel\u00fd tanier,\u00a0 b\u00fdva\u00a0 len jedna, je\u00a0 v hlbokom tanieri , ponoren\u00e1 vo vanilkovom kr\u00e9me. S\u00fa plnen\u00e9 […]<\/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-3443","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-Tx","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3443","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=3443"}],"version-history":[{"count":10,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3443\/revisions"}],"predecessor-version":[{"id":8621,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3443\/revisions\/8621"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}