{"id":4534,"date":"2015-03-29T22:08:44","date_gmt":"2015-03-29T20:08:44","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4534"},"modified":"2018-12-10T19:07:00","modified_gmt":"2018-12-10T17:07:00","slug":"kysnuty-makovy-zavin","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4534","title":{"rendered":"Kysnut\u00fd makov\u00fd z\u00e1vin"},"content":{"rendered":"

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

Makovnik, alebo Podkova….takto sa tento zavin vola u nas doma v Selciach a pokial viem tak aj v Podkoniciach a tak predpokladam, ze sa takto volaju v Banskobystrickej oblasti vseobecne. Dnes som skusala urobit z tohto cesta. Ako som sa naucila princip kysnuteho cesta, tak neustale skusam nove a nove. To mamickino…no ked sa upecie je fajn, ale na druhy den …ved to poznate. Dnes prislo na toto, ked som ho zarobila, bolo mastne. Mnozstvo tuku je naozaj vacsie ako obycajne, mastne bolo aj po vykysnuti a pracovalo sa s nim uzasne, pochopitelne…nelepilo,\u00a0 pri valkani neutekalo naspat do stredu. Po upeceni bol makovnik skvely a este 2x skvely.\u00a0 Robila som len z polovicnej davky a upeceny isiel do troch rodin. Zjedol sa do dvoch hodin a netusim ako by chutil na druhy den. Ostala mi makova plnka, tak mozno este dorobim buchty a naschval ich necham postat do druheho dna, aby som to zistila. No a urcite raz urobim zavin z tohto cesta.<\/a>….tam nejdu vajcia a som na to strasne zvedava.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 30 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> 2 zaviny na dlzku formy na srnci chrbat<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

1 bielok na potretie<\/p>\n

Kvasok :
\n200 ml tepla voda
\n5 PL olej
\n3 velke PL cukor
\n1 s\u00e1\u010dok su\u0161en\u00e9 dro\u017edie Dr. Oetker<\/p>\n

Na cesto :
\n500 g + 1 kopcovita PL hladka muka
\nkvasok
\n80 g roztopene maslo
\n2 zltka
\nzlta struhana kora z 1 citrona<\/p>\n

Na makovu plnku :
\n250 g mlety mak
\n130 ml mllieko
\n5 velkych PL cukor
\n50 g maslo<\/p>\n

 <\/p>\n

Postup<\/h2>\n

Uvarime si makovu plnku.
\nV prvom rade, nekupujte predpripravenu makovu napln. Teda nekupujte ju v tom pripade, ak mate radi makovnik, ktory chuti, tak ako upeceny doma a nie ako kupeny v obchode. Nemozem si pomoct, ale ta priemyselna makova plnka, ma v sebe nieco, nejaku prichut, alebo nieco co neviem pomenovat, ale ked som ju pouzila..aj ked bol ten makovy zavin upeceny mojimi vlastnymi rukami, neustale mi chutil, ako\u00a0 z verejnej pekarne. Nebol zly, ale mne ta chut vadi. Veru som si kupila\u00a0 mlyncek na mak a poctivo meliem.
\nMlieko , cukor a maslo dame zvarit a vsypeme\u00a0 mak.\u00a0 Vsetko dobre premiesame. Ja som mala plnku hustu tak akurat, ak si myslite, ze je riedka, tak pridajte po lyzickach mlety mak, ak si myslite, ze je husta, pridajte po lyziciach mlieko. Plnku odstavime.
\nPripravime si kvasok.
\nTo je velmi jednoducha cast pecenia….do teplej vody zamiesame susene drozdie, cukor a olej. Vsetko premiesame a nechame postat 10 minut.
\nDo skyprenej muky vklepneme dve zltka, pridame roztopene maslo, citronovu koru a vlejeme kvasok.
\nJa pouzivam na vymiesenie a vykysnutie pekaren. Ak nemate pekaren, tak postupujte klasicky…vymiesame poctivo cesto, tak aby bolo pruzne, nepriliepalo sa ani na ruky, ani na misu. Prikryjeme ho a dame vykysnut na teple miesto. Ak mate novsiu elektricku ruru, tak ta uz ma teplotu na kysnutie cesta cca 30 stupnov…to by bolo uplne\u00a0 vyborne miesto. Ak nemate taku ruru, tak si to teple miesto musite najst \ud83d\ude00 .\u00a0 Kysnut nechame aspon hodinu.
\nCesto po vykysnuti rozdelime na dve casti.
\nRozvalkame do oblznika na tenko…tak na 3 mm, ako ked peciete linecke.
\nCesto potrieme makovou plnkou. Boky zahneme na centimeter do vnutra a zrolujeme do zavinu.<\/p>\n

\"makovnik<\/a>
\nDo formy na srnci chrbat (alebo ina uzka dlha forma), vlozime papier na pecenie a zavin do nej vlozime.<\/p>\n

\"makovnik<\/a>
\nPokial nemate taketo formy, tak ich len polozte na plech s papierom na pecenie. Ruru zapneme na 250 stupnov.
\nNechame podkysnut 30 minut.
\nBielok rozsslahame s troskou vody a dokladne ponatierame\u00a0 obidva zaviny.
\nVlozime do vyhriatej rury a teplotu znizime na 180 stupnov.
\nPecieme 30 az 40 minut, strazte si to podla svojej rury.
\nNechame vychladnut a krajame.
\nMne sa zdalo, ze je makovnik malo sladky, tak som jednotlive kusky poprasila praskovym cukrovm, ale v druhej rodine mi povedali, ze to vobec nie je treba.
\nZariadte sa podla seba.<\/p>\n","protected":false},"excerpt":{"rendered":"

Makovnik, alebo Podkova….takto sa tento zavin vola u nas doma v Selciach a pokial viem tak aj v Podkoniciach a tak predpokladam, ze sa takto volaju v Banskobystrickej oblasti vseobecne. Dnes som skusala urobit z tohto cesta. Ako som sa naucila princip kysnuteho cesta, tak neustale skusam nove a nove. To mamickino…no ked sa upecie […]<\/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":[8,7],"tags":[],"class_list":["post-4534","post","type-post","status-publish","format-standard","hentry","category-kysnute-cesto-sladke","category-mucniky"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1b8","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4534","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=4534"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4534\/revisions"}],"predecessor-version":[{"id":7940,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4534\/revisions\/7940"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}