{"id":4072,"date":"2015-01-26T20:04:52","date_gmt":"2015-01-26T18:04:52","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4072"},"modified":"2023-02-21T13:03:35","modified_gmt":"2023-02-21T11:03:35","slug":"vyprazane-sisky-plnene","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4072","title":{"rendered":"Vypr\u00e1\u017eane \u0161i\u0161ky plnen\u00e9"},"content":{"rendered":"

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

Fa\u0161iangov\u00e9 \u0161i\u0161ky sa u n\u00e1s doma robili len s penou, popr\u00edpade s lekv\u00e1rom na vrchu.
Vo vn\u00fatri boli p\u00f3rovit\u00e9, \u010dim v\u00e4\u010d\u0161ie diery mali, t\u00fdm sa pova\u017eovali za lep\u0161ie. Tu v Mn\u00edchove som prv\u00fdkr\u00e1t ochutnala nemeck\u00e9 \u0161i\u0161ky\u00a0 „krapfen“
To bolo nie\u010do \u00faplne in\u00e9.\u00a0
Boli plnen\u00e9 marhu\u013eov\u00fdm lekv\u00e1rom, boli ve\u013ek\u00e9,\u00a0 a nemali vzduchov\u00e9 diery. Na fa\u0161iangy sa plnia r\u00f4znymi plnkami , ob\u010das \u00faplne besn\u00fdmi \ud83d\ude42\u00a0 urob\u00ed sa vanilkov\u00fd puding a ten sa ochucuje \u0161ampansk\u00fdm, r\u00f4znymi druhmi alkoholu…pivom nevyn\u00edmaj\u00fac. \ud83d\ude00<\/p>\n

Nevedela som pochopi\u0165 ako tie krapfne plnia, nesk\u00f4r som objavila na r\u00f4znych variacich weboch, \u017ee sa lekv\u00e1r d\u00e1val na surov\u00e9 cesto, uzatvoril sa a vypr\u00e1\u017ealo sa spolu s lekv\u00e1rom.
Nech som robila , \u010do som robila, vo vn\u00fatri mi v\u017edy ostalo mokr\u00e9 , akoby surov\u00e9 cesto , od toho lekv\u00e1ru a utvorila sa mi ve\u013ek\u00e1 dutina. A v tom hor\u0161om pr\u00edpade , mi lekv\u00e1r vytiekol po\u010das vypr\u00e1\u017eania\u00a0 a bolo vyma\u013eovan\u00e9…<\/p>\n

A\u017e v nejakom bavorskom krajovom TV vysielan\u00fd som videla tetku, ako to pln\u00fd nejakou injekciou…no hotov\u00e1 som bola. A kone\u010dne som zistila, \u017ee na\u010do sl\u00fa\u017ei tak\u00e1 cudna nasadka<\/a> na vrecko\u00a0 na striekanie kr\u00e9mov.\u00a0
A potom som si za\u010dala kupova\u0165 nemeck\u00e9 receptov\u00e9 \u010dasopisy a na youtube sa za\u010dali objavova\u0165 recepty na tieto \u00fa\u017easn\u00e9 plnen\u00e9 vypr\u00e1\u017ean\u00e9 \u0161i\u0161ky.
Ob\u010das urob\u00edm aj tie klasick\u00e9,\u00a0 slovensk\u00e9 …p\u00f3rovit\u00e9 a s penou, ako ma nau\u010dila robi\u0165 mami\u010dka, ale nech mi to odpusti….tieto s\u00fa lep\u0161ie.<\/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 12 sisiek<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

350 g hladk\u00e1 m\u00faka
21 g\u00a0 dro\u017edie (pol kocky)
100 ml letn\u00e9 mlieko
40 g kry\u0161t\u00e1lov\u00fd. cukor
2 bal\u00ed\u010dky vanilkov\u00fd cukor
1 cel\u00e9 vajce + 3 \u017e\u013atka
40 g roztopen\u00e9 maslo
nastr\u00fahan\u00e1 \u017elt\u00e1 citr\u00f3nov\u00e1 k\u00f4ra
2 polievkov\u00e9 ly\u017eice rum
\u0161tipka soli
poh\u00e1r marhu\u013eov\u00e9ho lekv\u00e1ru
ve\u013ea oleja….ur\u010dite aspo\u0148 1 liter<\/p>\n

Postup<\/h2>\n

Do preosiatej m\u00faky urob\u00edme jamku a nasypeme do nej rozdroben\u00e9 dro\u017edie, ly\u017ei\u010dku cukru z nav\u00e1\u017een\u00e9ho mno\u017estva a zalejeme polovicou letn\u00e9ho mlieka.
Vidli\u010dkou v jamke premie\u0161ame dro\u017edov\u00fa zmes<\/p>\n

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

a prikryjeme tenkou vrstvou m\u00faky.
Misu prikryjeme.
Pri vypr\u00e1\u017ean\u00fdch \u0161i\u0161k\u00e1ch je ve\u013emi d\u00f4le\u017eit\u00e9 kysnutie, najlep\u0161ie by bolo keby boli fa\u0161iangy v lete a probl\u00e9m by bol vyrie\u0161en\u00fd \ud83d\ude00
No,\u00a0 ale sa vo febru\u00e1ri, tak\u00e9 si mus\u00edme n\u00e1js\u0165 tepl\u00e9 miesto.\u00a0
U m\u0148a,\u00a0 som ho na\u0161la v r\u00fare
R\u00fara m\u00f4\u017ee by\u0165 vyhriata na max 30 stup\u0148ov, teraz v t\u00fdchto modern\u00fdch elektrick\u00fdch existuje u\u017e program na to ur\u010den\u00fd, ale v mojej plynovej tak\u00e9 nie\u010do neexistuje.
Tak som dala \u00fapln\u00e9 najni\u017e\u0161\u00ed stupe\u0148 (100 stup\u0148ov), na spodok r\u00fary som dala pek\u00e1\u010d s plechom a nechala som otvorene dvierka a verila som, \u017ee to cesto neuvar\u00edm \ud83d\ude42
Do takto predhriatej r\u00fary,\u00a0 som vlo\u017eila misu na 15 min\u00fat.
Medzit\u00fdm som do \u010fal\u0161ej misy dala vajce a \u017e\u013atka, vsypala som k nim cukor a \u0161\u013eaha\u010dom na\u0161\u013eahala.
Prid\u00e1me k\u00f4ru, rum, vanilkov\u00fd cukor, zost\u00e1vaj\u00face mlieko a v\u0161etko pre\u0161\u013eah\u00e1me.
Vyberieme m\u00faku s kv\u00e1skom. Kv\u00e1sok\u00a0 prer\u00e1stol aj cez vrstvi\u010dku m\u00faky. Prilejeme mlie\u010dnu zmes.<\/p>\n

\"sisky<\/a>
Vezmeme si \u0161\u013eaha\u010d s vlnit\u00fdmi n\u00e1sadkami, kto nem\u00e1 tak dreven\u00fa vare\u0161ku, kto nem\u00e1 vare\u0161ku,\u00a0 tak vezme ruku \ud83d\ude42 a za\u010dneme mie\u0161a\u0165. Po chv\u00ed\u013eke prid\u00e1me e\u0161te \u0161tipku soli a roztopen\u00e9 maslo.
No a pokra\u010dujeme vo vypracov\u00e1van\u00ed cesta.
Pracujeme dobr\u00fdch 10 min\u00fat.
Cesto je riedke a moje bolo ve\u013emi gumovit\u00e9.<\/p>\n

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

Neviem, \u010di som si neodmerala viac mlieka, alebo rumu, alebo masla, alebo boli ve\u013emi ve\u013ek\u00e9 vajcia.
Musela som prida\u0165 asi 2\u00a0 polievkov\u00e9 ly\u017eice m\u00faky.
Hotov\u00e9 cesto je\u00a0 red\u0161ie ako b\u00fdvaj\u00fa klasick\u00e9 , ktor\u00e9 sa \u010falej pe\u010d\u00fa. A tak to m\u00e1 by\u0165.
Cesto posypeme m\u00fakou,<\/p>\n

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

misu prikryjeme a znovu vlo\u017e\u00edme do tepl\u00e9ho miesta. Tentoraz na 20 min\u00fat.
Po tomto \u010dase misu vyberieme a vid\u00edme, \u017ee cesto u\u017e za\u010dalo pracova\u0165.
Dosku podsypeme dobre m\u00fakou a vyklop\u00edme\u00a0 cesto.
Riadne prepracujeme a m\u00faku\u00a0 z dosky zapracujeme do cesta. Mus\u00edme ho naozaj dobre prepracova\u0165. Z cesta sa n\u00e1m d\u00e1 urobi\u0165 pekn\u00e1 gu\u013ea.
Gu\u013eu znovu vr\u00e1time do misy, posypeme ju,<\/p>\n

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

prikryjeme a d\u00e1me do r\u00fary na definit\u00edvne kysnutie.
Cesto kysne 60 min\u00fat.
Po tejto dobe,\u00a0 si priprav\u00edme plechy, ktor\u00e9 hojne popr\u00e1\u0161ime m\u00fakou.
Vyberieme cesto z r\u00fary a ideme vyr\u00e1ba\u0165 \u0161i\u0161ky.
Tie m\u00f4\u017eeme urobi\u0165 dvoma sp\u00f4sobmi.
1\/ dosku podsypeme m\u00fakou, cesto prepracujeme a rozva\u013ek\u00e1me ho na 2 cm hr\u00fabku. Okr\u00fahlou formi\u010dkou\u00a0 (tak cca 7 cm priemer) vykrajujeme kolieska,\u00a0 kladieme ich v odstupoch na vysypan\u00e9 plechy. Cesto,\u00a0 ktor\u00e9 ostane po vykrajovan\u00ed, znovu prepracujeme a rozva\u013ek\u00e1me a vykrajujeme at\u010f…..<\/p>\n

2\/ Cesto podsypeme\u00a0 a prepracujeme. Nav\u00e1\u017eime si rovnako ve\u013ek\u00e9 k\u00fasky. Nemci maj\u00fa normu, \u017ee k\u00fasok cesta by mal v\u00e1\u017ei\u0165 60 gramov. Ja som ich robila tak 54 gramov\u00e9. V\u00f4bec\u00a0 nehanb\u00edm prizna\u0165 , \u017ee som v\u00e1\u017eila ka\u017ed\u00fd k\u00faso\u010dek. Ja to v oku nem\u00e1m a tak si pom\u00f4\u017eem ako viem.
K\u00fasok cesta tvarujeme do gu\u013eat\u00e9ho bat\u00f4\u017eteka a hotov\u00e9 gu\u013eky,\u00a0 dobre g\u00fa\u013eame o hladk\u00fa pracovn\u00fa plochu. Ich povrch mus\u00ed by\u0165 naozaj hladk\u00fd. Gu\u013eku v dlaniach splo\u0161time a\u00a0 uklad\u00e1me v odstupoch na vysypan\u00fd plech.<\/p>\n

\"sisky<\/a>
Podsyp\u00e1vanie plechu nezanedbajte, preto\u017ee sa kolieska prilepia a pri odlepovan\u00ed sa V\u00e1m poru\u0161\u00ed ich okr\u00fahly tvar.
Ja robievam \u0161i\u0161ky z polovi\u010dnej d\u00e1vky, tak\u017ee t\u00fdch nieko\u013eko, ktor\u00e9 rob\u00edm , nem\u00e1m probl\u00e9m urobi\u0165 v ruk\u00e1ch, ver\u00edm, \u017ee t\u00fdm \u010do robia \u0161i\u0161ky z kila m\u00faky, je \u013eah\u0161ie ich vykrajova\u0165.
Plech s vykrojen\u00fdmi \u0161i\u0161kami prikryjeme (m\u00fakou u\u017e nesypeme ) a ako inak, vlo\u017e\u00edme do r\u00fary a nech\u00e1me podkysn\u00fa\u0165 30 min\u00fat.
Do rajnice vylejeme olej. \u0160i\u0161ky v oleji naf\u00faknu a musia v tom oleji pl\u00e1va\u0165, tak\u017ee si vyberme hlb\u0161iu n\u00e1dobu.
Olej rozohrejeme.
To,\u00a0 \u017ee je olej pripraven\u00fd na vypr\u00e1\u017eanie zist\u00edme tak, \u017ee\u00a0 str\u010d\u00edme do neho opak drevenej vare\u0161ky, a okolo za\u010dn\u00fa v\u00edri\u0165 mal\u00e9 bublinky.<\/p>\n

\"sisky<\/a>
Vykysnut\u00e9 \u0161i\u0161ky podoberieme plochou vytierkou,<\/p>\n

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

aby sa \u010do najmenej poru\u0161il ich kr\u00e1sny gu\u013eat\u00fd tvar a vklad\u00e1me ich po p\u00e1r kusov do rozohriateho oleja.
\u0160i\u0161ky prikryjeme pokrievkou !!!!<\/p>\n

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

a vypr\u00e1\u017eame 2 min\u00faty.
Po dvoch min\u00fatach ich obr\u00e1time na druh\u00fa stranu a u\u017e bez pokrievky !!!! Vypr\u00e1\u017eame \u010fal\u0161ie dve min\u00faty.
Hne\u010f ako vlo\u017e\u00edme prv\u00fa v\u00e1rku, tak kastr\u00f3l preloz\u00edme na st\u00ed\u0161en\u00fd zdroj tepla. Odporu\u010dujem najprv vypra\u017ei\u0165 jednu. Len jedna bude p\u00f4sobi\u0165 zhoren\u00fdm dojmom . T\u00e1 prv\u00e1 prihor\u00ed v\u017edy, to je z\u00e1kon \ud83d\ude42<\/p>\n

No a u\u017e pod\u013ea tejto sk\u00fasenosti budete vidie\u0165, ak\u00fa si m\u00e1te udr\u017eiava\u0165 teplotu oleja, aby boli \u0161i\u0161ky n\u00e1dherne zlat\u00e9.
Zlatohned\u00e9 \u0161i\u0161ky vyber\u00e1me dierovanou vybera\u010dkou a uklad\u00e1me na pijav\u00fd papier.
Ich povrch je kr\u00e1sne naf\u00faknut\u00fd a hladk\u00fd.<\/p>\n

\"sisky<\/a>
Lekv\u00e1r, ktor\u00fdm ideme plni\u0165, mus\u00ed by\u0165 hladk\u00fd, ak je pr\u00edli\u0161 tvrd\u00fd, tak ho rozohrejte na slabom plameni.\u00a0 Lekv\u00e1r vlo\u017e\u00edme do vrecka s nasadkou na plnenie sisiek<\/a><\/p>\n

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

,napichneme a napln\u00edme.
\u010co je z\u00e1kon, podobn\u00fd tomu , \u010do hovor\u00ed o prvej zhorenej \u0161i\u0161ke, je ten, \u017ee m\u00f4\u017eete sebeviac lekv\u00e1ru do tej \u0161i\u0161ky napumpova\u0165, aj tak to bude m\u00e1lo :-).<\/p>\n

\"sisky<\/a>
\u0160i\u0161ky pocukrujeme a pod\u00e1vame.
M\u00f4\u017eeme pou\u017ei\u0165 r\u00f4zne polevy, ja som pocukrovala hlavne tu hned\u00fa \ud83d\ude42 a niektor\u00e9 pof\u0155kala bielou \u010dokol\u00e1dou.<\/p>\n

\"sisky<\/a>
Mo\u017eno sa V\u00e1m zd\u00e1 ten postup stra\u0161ne komplikovan\u00fd…..ke\u010f sa na to pozer\u00e1m, hlavne som to komplikovane nap\u00edsala.
Sna\u017eila som sa by\u0165 ve\u013emi obrazn\u00e1. Nie je to tak\u00e9 hrozn\u00e9, akur\u00e1t treba naozaj \u010das na to kysnutie.
To vypr\u00e1\u017eanie u\u017e ide potom r\u00fdchle, len mus\u00edte pritom st\u00e1\u0165 a pou\u017e\u00edva\u0165 kuchynsk\u00e9 stopky.
Kuchynsk\u00e9 stopky,\u00a0 s\u00fa pri vypr\u00e1\u017ean\u00ed\u00a0 nesmierne d\u00f4le\u017eite. \ud83d\ude42<\/p>\n

No a na bud\u00face budeme robi\u0165 \u0161i\u0161ky s penou.<\/p>\n\n\n

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

Fa\u0161iangov\u00e9 \u0161i\u0161ky sa u n\u00e1s doma robili len s penou, popr\u00edpade s lekv\u00e1rom na vrchu. Vo vn\u00fatri boli p\u00f3rovit\u00e9, \u010dim v\u00e4\u010d\u0161ie diery mali, t\u00fdm sa pova\u017eovali za lep\u0161ie. Tu v Mn\u00edchove som prv\u00fdkr\u00e1t ochutnala nemeck\u00e9 \u0161i\u0161ky\u00a0 „krapfen“ To bolo nie\u010do \u00faplne in\u00e9.\u00a0Boli plnen\u00e9 marhu\u013eov\u00fdm lekv\u00e1rom, boli ve\u013ek\u00e9,\u00a0 a nemali vzduchov\u00e9 diery. Na fa\u0161iangy sa plnia […]<\/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":[39,29],"tags":[],"class_list":["post-4072","post","type-post","status-publish","format-standard","hentry","category-fasiangy","category-sladke-jedla"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-13G","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4072","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=4072"}],"version-history":[{"count":7,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4072\/revisions"}],"predecessor-version":[{"id":9905,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4072\/revisions\/9905"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}