{"id":4228,"date":"2015-02-13T16:48:21","date_gmt":"2015-02-13T14:48:21","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4228"},"modified":"2015-02-14T08:17:49","modified_gmt":"2015-02-14T06:17:49","slug":"zltkovy-krem-s-pomocou-mikrovlnky","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4228","title":{"rendered":"\u017d\u013atkov\u00fd kr\u00e9m s pomocou mikrovlnky"},"content":{"rendered":"

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

K parizskemu kremu,<\/a> pridavam dnes aj tento zltkovy. Je omnoho trvanlivejsi, ako ten najrozsirenejsi…pudingovy. No a zltkovy krem ma , pre mna, jednu obrovsku vyhodu, pred tym pudingovym…da sa zamrazit.<\/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><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na bezne mnozstvo kremu\u00a0 (napriklad naplnenie a potiahnutenie rolady)
\n4 zltka
\nna kazdy zltok ratajme 50 g masla, takze v tomto pripade 200 g masla
\n150 g krystalovy cukor (cukor mozeme pridat…podla vlastnej chuti)
\nprichut podla druhu zakusku (vanilkovy extrakt, citrusova stava, rum, mlete oriesky a podobne)<\/p>\n

Postup<\/h2>\n

Do zltkoveho kremu idu surove zltka a tak ich musime tepelne osetrit, aby sme predisli kazeniu. Da sa to viacerymi sposobmi.<\/p>\n

Napriklad slahame zltka nad parou.\u00a0 Alebo,\u00a0 pridavame do zltok , vriaci cukrovy sirup…takto som robila krem do laskoniek.<\/a>
\nDnes\u00a0 som ich vlozila do mikrovlnky…uzasna pomocka….myslim, ze uz len takto budem robit. \ud83d\ude00
\nTakze postup je takyto.<\/p>\n

Zltka vlozime do misy, ktora moze ist do mikrovlnky. Vsypeme k nim krystalovy cukor a slahame ich rucnym slahacom minimalne 5 minut.
\nVyslahane zltka vlozime na 1 minutu na plny vykon do mikrovlnky.<\/p>\n

\"zltkovy<\/a>
\nTo nepekne oko v kreme, to som po ukonceni rozslahavania s cukrom ,\u00a0 stierkou stiahla boky v mise\u00a0 a supla na vrch …a taketo mi to ostalo. Ale dalo sa to hladko\u00a0 rozslahat, ta konzistencia bola makka a normalna.
\nPo vytiahnuti z mikrovlnky , zltka slahanim zachladime…ak to chceme rychle, tak misu ponorime do studenej vody.
\nDo misy pridame nakrajane zmaknute maslo\u00a0 a prichut aku chceme, aby krem mal.
\nPri tekutych (rum, citronova stava) majme na pamati, ze musi stacit maximalne 1 lyzica. Ak pridate viac, moze krem zrednut. (ako napriklad mne dnes, zabudla som, ze som uz jednu lyzicu rumu dala a priliala som este\u00a0 za vrchnacik z flase…co o to…krem chuti fantasticky, ale uz nie je taky pevny, nastastie mojmu zakusku to nevadilo)
\nTakto vyzera krem, ked je redsi ako by mal byt, ale stale si drzi tvar.<\/p>\n

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

Ked dame do zvlneneneho zltkoveho kremu maslo a prichut zacneme slahat.<\/p>\n

Slahame,\u00a0 rucnym slahacom,\u00a0 minimalne 10 minut na strednom vykone.
\nAk chcete este pridat tekutu prichut, tak uz len po pol lyzicke.
\nSlahame naozaj poctivo, krem sa nam odvdaci tym, ze bude krasne naslahany, pritom pevny a leskly.<\/p>\n

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

 <\/p>\n

 <\/p>\n

 <\/p>\n

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

K parizskemu kremu, pridavam dnes aj tento zltkovy. Je omnoho trvanlivejsi, ako ten najrozsirenejsi…pudingovy. No a zltkovy krem ma , pre mna, jednu obrovsku vyhodu, pred tym pudingovym…da sa zamrazit.   \u010cas pr\u00edpravy: Po\u010det porci\u00ed (kusov): Suroviny: Na bezne mnozstvo kremu\u00a0 (napriklad naplnenie a potiahnutenie rolady) 4 zltka na kazdy zltok ratajme 50 g masla, […]<\/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-4228","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-16c","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4228","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=4228"}],"version-history":[{"count":8,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4228\/revisions"}],"predecessor-version":[{"id":4243,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4228\/revisions\/4243"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}