{"id":5383,"date":"2015-11-10T13:35:56","date_gmt":"2015-11-10T11:35:56","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=5383"},"modified":"2016-10-15T16:14:22","modified_gmt":"2016-10-15T14:14:22","slug":"buchty-na-pare-parene-buchty","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=5383","title":{"rendered":"Buchty na pare \/ paren\u00e9 buchty"},"content":{"rendered":"

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

Buchty na pare sa robia aj v Bavorsku<\/a>….nerobievam ich, pretoze su strasne velke a nikdy neviem odhadnut mnozstvo naplne.\u00a0 Bud dam malo a buchta je same cesto, alebo vela a mam problemy s jej uzatvorenim.\u00a0 A naviac..nejako nevieme prist na chut kombinacii s vanilkovym kremom.\u00a0 Niezeby som sa zase pretrhla s robenim obycajnych slovenskych….tie tiez robievam raz za prestupny rok, ale su castejsie, ako bavorske \ud83d\ude42
\nKed som si prezerala rozne rcp na buchty, isla som ako na hotove na janulin blog<\/a>. Objavila som tam nesmierne zaujimavy sposob naparovania<\/a>, tak aby boli tie buchty, akokeby pripecene….skuknite si to, ohromne zaujimave. Skoda, ze som tie rcp pozerala, az potom, ako som urobila tie moje :-). Aspon 4 by som urcite urobila jej sposobom. A ked uz sme pri tom jej blogu…nikde inde som nenasla tak dokonale robene zakusky….mam pocit, ze ona ich kraja samurajskymi mecmi, ktore pretnu plavajuci suchy list v potoku. Uzasne nieco.<\/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\u00a0 16 buchiet<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

500 g polohruba muka
\n300 ml sladke mlieko cca
\n1 vajce
\nstipka soli
\n2 CL susene drozdie (alebo 30 g cerstve)
\n1 CL cukor
\n1 CL olej
\n300 g slivkovy lekvar
\npraskovy cukor + mlety mak na posyp
\nroztopene maslo…u nas cim viac, tym lepsie<\/p>\n

Postup<\/h2>\n

 <\/p>\n

Cesto robim v domacej pekarni….vsetko kysnute cesto davam miesit a kysnut v DP, hlavne v bystrickom byte. V mnichovskej domacnosti ho robim v DP len posledny rok a mozem povedat, ze tym, ze som ho robievala aj rucne, tak som dostala do ruk , ten grif, aby som dokazala odhadnut kedy pridat bud tekutinu, alebo muku…Ale na DP v tomto smere nedam dopustit…pokial ju nemate…vazne, ale vazne uvazujte o jej zakupeni. Na pecenie chleba v nej zabudnite…chlieb peceny v\u00a0 DP je skutocne len taka nahradka…ked uz naozaj neviete kam z konopi a toto je Vase jedine vychodisko. Ale cesto…to cesto Vam nic tak dobre nevymiesa (a tiez robot popripade), naviac Vam ho aj vykysne …co uz robot neurobi \ud83d\ude42
\nTolko k cestu v DP \ud83d\ude42
\n150 ml mlieka ohrejeme tak, aby ste v nom pohodlne udrzali prst. Pridame do neho malu lyzicku oleja, ten tam nemusite davat, ale ja som ho,\u00a0 z uplne iracionalneho dovodu , tam dala. Dalej pridame cukor a susene drozdie. Zamiesame a nechame drozdie v mlieku spenit.
\nDo nadoby z DP dame vajce, drozdove mlieko, sol a muku.
\nZvysok mlieka tiez ohrejeme , aby nebolo uplne studene\u00a0 a vlejeme do pekarne.
\nDame vymiesat …neviem, ci som mala zle odmerane mlieko…ale musela som dosypat muku. Vymiesane cesto je makke a pruzne. Dame vykysnut.
\nAk miesate rucne, tak nechajte kysnut aspon hodinu. Nezabudnite cesto prikryt.
\nCesto rozvalkame na hrubku 1 cm . Ta centimetrova hrubka je dolezita, aby sa buchty dobre balili.<\/p>\n

Rozkrajame na stvorce….mne vyslo 16 stvorcov.
\nNa buchty je najlepsi domaci slivkovy lekvar…..okrem Raztoky u Zrubakov ….touto cestou Ta pozdravujem Klincek….nepoznam nikoho, kto by este varil slivkovy lekvar v kotli na dvore.
\nKym som sa naucila balit slivkovy lekvar do cesta …jeeezis ani neratam kolko nepodarkov som povyhadzovala….ak lekvar zacne tiect a namoci cesto…uz ho nezalepite. Tak kym som sa naucila to zabalit, pomahala som si tak, ze som do lekvaru nastruhala pernik, alebo tvrde piskoty…aby mi vznikla husta lekvarova zmes, ktora drzi pokope.
\nNa kazdy stvorec dame lekvar a zabalime (tri cipy\u00a0 stvorca natiahneme nadvihneme a vonkajsie hrany zlepime, vytvorime si akokeby kapsicku, ktoru nahneme a nechame tam ten lekvar *vtiect* a zlepime s stvrtym cipom). V rukach vytvarujeme buchtu. Hotove buchty nechame podkysnut na 20 minut.<\/p>\n

\"buchty<\/a>
\nDo hlbokeho kastrola dame vriet vodu, vlozime z vrchu poolejovany parak a vlozime nan 5 buchiet, aby sa nedotykali.
\nParime pod pokrievkou 15 minut.<\/p>\n

Vyberieme , pichneme do kazdej sparatkom aby sa vyfucali.
\nSypeme cukrom,\u00a0 mletym makom a\u00a0 roztopenym maslom….u nas jedine takto.<\/p>\n

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

Buchty na pare sa robia aj v Bavorsku….nerobievam ich, pretoze su strasne velke a nikdy neviem odhadnut mnozstvo naplne.\u00a0 Bud dam malo a buchta je same cesto, alebo vela a mam problemy s jej uzatvorenim.\u00a0 A naviac..nejako nevieme prist na chut kombinacii s vanilkovym kremom.\u00a0 Niezeby som sa zase pretrhla s robenim obycajnych slovenskych….tie tiez […]<\/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-5383","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-1oP","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5383","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=5383"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5383\/revisions"}],"predecessor-version":[{"id":6274,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5383\/revisions\/6274"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}