{"id":1054,"date":"2017-03-29T16:55:57","date_gmt":"2017-03-29T14:55:57","guid":{"rendered":"http:\/\/www.jarkapecie.sk\/?p=1054"},"modified":"2021-01-06T19:09:56","modified_gmt":"2021-01-06T17:09:56","slug":"kvaskovy-spaldovy-mazanec","status":"publish","type":"post","link":"https:\/\/www.jarkapecie.sk\/?p=1054","title":{"rendered":"Kv\u00e1skov\u00fd \u0161paldov\u00fd mazanec"},"content":{"rendered":"<p>M\u00f4j ra\u017en\u00fd kv\u00e1sok pracuje na 100% a tak som zat\u00fa\u017eila piec\u0165 \u00a0okrem chleb\u00edkov \u00a0aj sladk\u00e9 pe\u010divo. Na str\u00e1nke Ma\u0161krtnica.cz som na\u0161la n\u00e1vod na sladk\u00fd rozkvas\u00a0a v tomto predve\u013ekono\u010dnom \u010dase som \u00a0sa rozhodla pre \u00a0mazanec. Je to tradi\u010dn\u00fd symbol \u00a0k Ve\u013ekej noci, ktor\u00fd sa pod\u00e1val ako sl\u00e1vnostn\u00fd chlieb a ke\u010f\u017ee bol minim\u00e1lne\u00a0osladen\u00fd serv\u00edrovali ho aj k dom\u00e1cej \u00fadenej \u0161unke.<br \/>\nNie je to teda viano\u010dka , aj ke\u010f mazanec sa tie\u017e rob\u00ed pleten\u00fd, ale naj\u010dastej\u0161ie je v tvare bochn\u00edka.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1060\" src=\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-1.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-1.jpg 1200w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-1-595x397.jpg 595w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-1-768x512.jpg 768w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-1-960x640.jpg 960w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-1-150x100.jpg 150w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-1-600x400.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><br \/>\nV \u00a0mazanci kedysi neboli su\u0161en\u00e9 hrozienka, brusnice a po povrchu nebol posypan\u00fd mand\u013eami, len potret\u00fd vaj\u00ed\u010dkom. V dne\u0161nej &#8220; bohatej &#8220; dobe sme si ho postupne vylep\u0161ili\u00a0a konzumujeme ho viac na sladko ako n\u00e1hradu viano\u010dky.<br \/>\nRozkvas z ra\u017en\u00e9ho kv\u00e1sku na sladk\u00fd \u0161paldov\u00fd sa mi pekne vydaril a nevedela som sa rozhodn\u00fa\u0165 pre recept na mazanec, tak som si vytvorila nie\u010do svoje. V\u017edy som rada pripravovala kysnut\u00e9 cesto a tu je vlastne len z\u00e1mena dro\u017edia a doma pripraven\u00e9ho kv\u00e1sku. Hlavn\u00fd rozdiel je v d\u013a\u017eke kysnutia cesta.<br \/>\nD\u00f4le\u017eit\u00e9 bolo pre m\u0148a na\u010dasovanie, aby som sa vtesnala do ostatn\u00fdch aktiv\u00edt. Na z\u00e1vere\u010dn\u00e9 kysnutie som pou\u017eila o\u0161atku, ktor\u00e1 bola mierne v\u00e4\u010d\u0161ia\u00a0a tak bol m\u00f4j prv\u00fd mazanec trochu \u0161ir\u0161\u00ed, ale kr\u00e1sne vykysnut\u00fd a \u013eahu\u010dk\u00fd. Ja som do cesta dala aj koreniny, ale nie je to nutn\u00e9, sta\u010d\u00ed citr\u00f3nov\u00e1 k\u00f4ra a mo\u017eno trochu\u00a0vanilkovej esencie.<br \/>\n<em><strong>Budete potrebova\u0165 na 3 men\u0161ie mazance:<br \/>\n<\/strong><strong>Na rozkvas:<\/strong><\/em><\/p>\n<ul>\n<li>25 g ra\u017en\u00e9ho kv\u00e1sku<\/li>\n<li>20 g pr\u00e1\u0161kov\u00e9ho cukru<\/li>\n<li>90 g hladkej \u0161paldovej m\u00faky<\/li>\n<li>40 g vla\u017enej vody<\/li>\n<\/ul>\n<p><em><strong>Pr\u00edprava:<\/strong><\/em><br \/>\nDo kv\u00e1sku pridajte vodu, rozmie\u0161ajte a pridajte cukor a m\u00faku. Vznikne v\u00e1m hust\u00e9 cest\u00ed\u010dko, ktor\u00e9 dajte do misy a prikryte ju. Moje cest\u00ed\u010dko som pripravila ve\u010der a nechala som ho\u00a0cel\u00fa noc v r\u00fare ( vypnutej :-). R\u00e1no okolo 9 hodiny bolo pekne nabublan\u00e9 \u00a0a takmer 3- n\u00e1sobne zv\u00e4\u010d\u0161ilo svoj objem.<\/p>\n<p><em><strong>Na cesto:<\/strong><\/em><\/p>\n<ul>\n<li>500 g \u0161paldovej hladkej m\u00faky<\/li>\n<li>3 \u017e\u013atky<\/li>\n<li>cel\u00fd rozkvas<\/li>\n<li>80 g trstinov\u00e9ho cukru<\/li>\n<li>250 ml mlieka<\/li>\n<li>120 g masla ( vyberte ho sk\u00f4r z chladni\u010dky)<\/li>\n<li>10 g soli<\/li>\n<li>k\u00f4ru z jedn\u00e9ho bio citr\u00f3na<\/li>\n<li>koreniny ( mlet\u00fd z\u00e1zvor, mlet\u00fd mu\u0161k\u00e1tov\u00fd orie\u0161ok, mlet\u00e1 \u0161korica, mlet\u00fd hreb\u00ed\u010dek) &#8211; koreniny nemus\u00edte d\u00e1va\u0165, ale m\u00f4\u017eete pou\u017ei\u0165 ich zmes, alebo len niektor\u00fa z nich<\/li>\n<li>su\u0161en\u00e9 brusnice namo\u010den\u00e9 v dvoch ly\u017eiciach rumu &#8211; nie s\u00fa tie\u017e nutn\u00e9<\/li>\n<\/ul>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1062\" src=\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-5.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-5.jpg 1200w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-5-595x397.jpg 595w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-5-768x512.jpg 768w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-5-960x640.jpg 960w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-5-150x100.jpg 150w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-5-600x400.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><br \/>\nPr\u00edprava:<\/strong><\/em><br \/>\nDo v\u00e4\u010d\u0161ej misy prelo\u017ete rozkvas, pridajte polovicu vla\u017en\u00e9ho mlieka, 3 roz\u0161\u013eahan\u00e9 \u017e\u013atky a dobre premie\u0161ajte. Potom pridajte cukor, k\u00f4ru z citr\u00f3na a postupne zmie\u0161avajte s preosiatou m\u00fakou. Je v\u00fdhodn\u00e9 pracova\u0165 s robotom. \u00a0Postupne prid\u00e1vajte e\u0161te mlieko. Ke\u010f m\u00e1te m\u00faku zapracovan\u00fa prid\u00e1vajte pomal\u00fdch k\u00faskoch maslo a a\u017e ke\u010f je dobre\u00a0zapracovan\u00e9 pridajte so\u013e. a namo\u010den\u00e9 brusnice s rumom.<br \/>\nCesto som miesila za pomoci robota cca 15 min\u00fat. Ak to budete robi\u0165 ru\u010dne bude trva\u0165 miesenie dlh\u0161ie.<br \/>\nHotov\u00e9 cesto sa odlepuje od misy, je leskl\u00e9 a tvoria sa v \u0148om bublinky. Vytvarujte cesto do bochn\u00edka, prikryte ho a nechajte na teplom mieste kysn\u00fa\u0165.<br \/>\nJa som mala cesto hotov\u00e9 o 10 hodine a kyslo do 17 hodiny v mise. Potom som ho vybrala na m\u00fakou posypan\u00fa \u00a0pracovn\u00fa plochu a rozdelila som ho na tri diely.<br \/>\nKa\u017ed\u00fd diel riadne \u00a0poprekladajte ( ako pri \u00a0pr\u00edprave chleb\u00edka) a vlo\u017ete ho do m\u00fakou vysypanej o\u0161atky. O\u0161atku vlo\u017ete do igelitu a nechajte kysn\u00fa\u0165, tak aby minim\u00e1lne zdvojn\u00e1sobilo\u00a0cesto svoj objem. U m\u0148a ten proces trval do 20 hodiny.<br \/>\nRozohrejte si r\u00faru na 200\u00b0C aj s plechom , na ktorom budete piec\u0165. Na dreven\u00fd lop\u00e1rik si dajte papier na pe\u010denie a na tento vyklopte bochn\u00edk z o\u0161atky. O\u010distite bochn\u00edk\u00a0od m\u00faky a natrite ho bu\u010f osladen\u00fdm mliekom, alebo roz\u0161\u013eahan\u00fdm vaj\u00ed\u010dkom. Bochn\u00edk m\u00f4\u017eete posypa\u0165 mand\u013eami.<br \/>\nTakto pripraven\u00fd bochn\u00edk opatrne presu\u0148te na rozp\u00e1len\u00fd\u00a0plech a vlo\u017ete ho do r\u00fary.<br \/>\nPe\u010dte 10 min\u00fat pri 200\u00b0C a potom zn\u00ed\u017ete teplotu na 170\u00b0C a pe\u010dte e\u0161te asi 25- 30 min\u00fat.<br \/>\nAk v\u00e1m povrch bochn\u00edka r\u00fdchlo hnedne, prikryte ho alobalom.<br \/>\nUrobte si priebe\u017ene sk\u00fa\u0161ku \u0161paj\u013eou, t\u00e1 mus\u00ed osta\u0165 po zapichnut\u00ed such\u00e1.<br \/>\nNepe\u010dte mazanec zbyto\u010dne dlho lebo v\u00e1m vyschne a bude sa drobi\u0165.<br \/>\nPo upe\u010den\u00ed prikryte mazanec \u010distou \u013eanovou utierkou a nechajte \u00faplne vychladi\u0165.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1063\" src=\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-8.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-8.jpg 1200w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-8-595x397.jpg 595w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-8-768x512.jpg 768w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-8-960x640.jpg 960w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-8-150x100.jpg 150w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2017\/03\/KvaskovyMazanec-8-600x400.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nM\u00f4j ra\u017en\u00fd kv\u00e1sok pracuje na 100% a tak som zat\u00fa\u017eila piec\u0165 \u00a0okrem&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/www.jarkapecie.sk\/?p=1054\" class=\"more-link\">Pre\u010d\u00edta\u0165<span class=\"screen-reader-text\"> &ldquo;Kv\u00e1skov\u00fd \u0161paldov\u00fd mazanec&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":2,"featured_media":1061,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[127,1,137,143],"tags":[40,108,83,109,28,43,69,110],"class_list":["post-1054","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kysnute-kvaskove","category-recepty","category-sladke-pecenie","category-velka-noc","tag-klasicke","tag-kvaskovy-mazanec","tag-kvasok","tag-mazanec","tag-skvely-recept","tag-tradicny-kolac","tag-velka-noc","tag-velkonocny","entry"],"_links":{"self":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/1054","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1054"}],"version-history":[{"count":4,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/1054\/revisions"}],"predecessor-version":[{"id":1065,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/1054\/revisions\/1065"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/media\/1061"}],"wp:attachment":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1054"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1054"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1054"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}