{"id":1720,"date":"2018-02-18T13:11:39","date_gmt":"2018-02-18T11:11:39","guid":{"rendered":"http:\/\/www.jarkapecie.sk\/?p=1720"},"modified":"2021-01-06T12:48:48","modified_gmt":"2021-01-06T10:48:48","slug":"kvaskove-briosky-zo-stareho-cesta","status":"publish","type":"post","link":"https:\/\/www.jarkapecie.sk\/?p=1720","title":{"rendered":"Kv\u00e1skov\u00e9 brio\u0161ky (zo star\u00e9ho cesta)"},"content":{"rendered":"<p>Pr\u00e1ca s kv\u00e1skom ma fascinuje a sladk\u00e9 pe\u010divo z kv\u00e1sku je mojou jednotkou \ud83d\ude42<br \/>\nK\u00fapi\u0165 dobr\u00e9 makovky, brio\u0161ky, alebo viano\u010dku je dos\u0165 umenie. Priemyselne vyr\u00e1ban\u00e9 pe\u010divo m\u00e1 r\u00f4zne chute a konzistencia cesta nepripom\u00edna u\u017e tie jemne sladk\u00e9 maslov\u00e9 pe\u010divk\u00e1, bez ktor\u00fdch ani kakao nechutilo. Odkedy pe\u010diem sama kv\u00e1skov\u00fd chlieb nepotrebujem kupova\u0165 ani pe\u010divo a u\u017e \u00faplne v pohode obch\u00e1dzam l\u00e1kav\u00e9 oddelenie a pe\u010divom a rad\u0161ej si priprav\u00edm doma.<br \/>\nPr\u00edprava sladk\u00e9ho kv\u00e1skov\u00e9ho pe\u010diva nie je s\u00edce ot\u00e1zkou jednej hodiny, ale e\u0161te to neznamen\u00e1, \u017ee str\u00e1vim pri pr\u00edprave 24 hod\u00edn.<br \/>\nTu je d\u00f4le\u017eit\u00e9 na\u010dasova\u0165 si kedy chcem (m\u00f4\u017eem) piec\u0165 a od toho sa odv\u00edja \u010das rozkvasu a zamiesenia cesta.<br \/>\nSamotn\u00e9 cesto si tak v pokoji oddychuje na linke, alebo v chladni\u010dke a ja si rob\u00edm v\u0161etko ostatn\u00e9 \ud83d\ude42<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1755\" src=\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-4.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-4.jpg 1200w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-4-595x397.jpg 595w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-4-768x512.jpg 768w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-4-960x640.jpg 960w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-4-150x100.jpg 150w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-4-600x400.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>Z kv\u00e1skov\u00e9ho pe\u010denia netreba robi\u0165 komplikovan\u00fa z\u00e1le\u017eitos\u0165, je to in\u00fd sp\u00f4sob pe\u010denia, ale \u010do je najd\u00f4le\u017eitej\u0161ie, ke\u010f vydr\u017e\u00edte a prestanete jes\u0165 pe\u010divo s dro\u017ed\u00edm a kupovan\u00e9 v\u00fdrobky, va\u0161e tr\u00e1venie sa v\u00e1m odmen\u00ed.\u00a0 Chce to v\u0161ak \u010das a trpezlivos\u0165 so sebou.<br \/>\nNa kv\u00e1skov\u00fdch produktoch si pochut\u00edte a u\u0161etr\u00edte za predra\u017een\u00e9 produkty v obchode a aj za tablety na zlep\u0161enie tr\u00e1venia \ud83d\ude42<br \/>\nA to sa u\u017e pre vlastn\u00e9 lep\u0161ie zdravie ozaj oplat\u00ed.<\/p>\n<p>Pr\u00edpravu star\u00e9ho cesta som si na\u0161tudovala tu\u00a0<a href=\"http:\/\/vadkovaszsuli.blogspot.sk\/2017\/09\/kovaszos-oreg-teszta.html\" target=\"_blank\" rel=\"noopener noreferrer\">http:\/\/vadkovaszsuli.blogspot.sk\/2017\/09\/kovaszos-oreg-teszta.html<\/a>.<br \/>\nPostupovala som pod\u013ea rozpisu a\u00a0 cesto sa mi podarilo.<\/p>\n<p><strong>Pr\u00edprava\u00a0 cesta na brio\u0161ky:<\/strong><\/p>\n<p>100 g star\u00e9ho cesta nech\u00e1m na linke aspo\u0148 hodinku odst\u00e1\u0165 ( je studen\u00e9 z chladni\u010dky) a prid\u00e1m 220 ml vla\u017en\u00e9ho mlieka a ly\u017eicu medu.<br \/>\nDobre premie\u0161am a prid\u00e1m ostatn\u00e9 suroviny:<\/p>\n<ul>\n<li>500 g hladkej \u0161paldovej m\u00faky<\/li>\n<li>120 g mlet\u00e9ho trstinov\u00e9ho cukru<\/li>\n<li>2 \u017e\u013atky (m\u00f4\u017eete da\u0165 jeden \u017e\u013atok a jedno vajce)<\/li>\n<li>120g rozpusten\u00e9ho masla ( alebo kombin\u00e1ciu masti 80 + 40 maslo)<\/li>\n<li>1\/4 \u010dl soli<\/li>\n<li>k\u00f4ru z jedn\u00e9ho bio citr\u00f3na a 3 PL \u0161\u0165avy<\/li>\n<li>1\/2 \u010dajovej ly\u017ei\u010dky mlet\u00e9ho mu\u0161k\u00e1tov\u00e9ho orie\u0161ku ( m\u00f4\u017eete vynecha\u0165)<\/li>\n<\/ul>\n<p><em><strong>Postup:<\/strong><\/em><br \/>\nDo ve\u013ekej misy ( mix\u00e9ra) dajte preosiatu m\u00faku, pridajte cukor, vajcia a kv\u00e1sok a dobre premie\u0161ajte.<br \/>\nZakryte nechajte st\u00e1\u0165 na linke aspo\u0148 jednu hodinu. Potom zapracujte so\u013e, citr\u00f3nov\u00fa k\u00f4ru a \u0161\u0165avu a aj mu\u0161k\u00e1tov\u00fd orie\u0161ok a pomaly za st\u00e1leho mie\u0161ania prid\u00e1vajte rozpusten\u00fd vychladen\u00fd tuk.<br \/>\nNedajte si ho naraz lebo ho mix\u00e9r nezapracuje a bude sa v\u00e1m cesto v mise len to\u010di\u0165.<br \/>\nCesto nechajte miesi\u0165 aspo\u0148 10 min\u00fat, aby bolo kr\u00e1sne hladu\u010dk\u00e9 a nad\u00fdchan\u00e9 a bude sa sam\u00e9 odde\u013eova\u0165 od misy.<br \/>\nPrelo\u017ete ho do n\u00e1doby na kysnutie, ktor\u00fa potrite jemne olejom alebo maslom.<br \/>\nZakryte a nechajte aspo\u0148 4 hodiny kysn\u00fa\u0165. Po\u010das tejto doby som cesto 3 x prekladala, ale nie je to nutn\u00e9. Mne sa chcelo \ud83d\ude42<br \/>\nA po t\u00fdch 4 hodin\u00e1ch ho zakryt\u00e9 dajte do chladni\u010dky na noc.<br \/>\nR\u00e1no, resp. hodinu pred pe\u010den\u00edm si ho vyberte a nechajte ho vo\u013ene na linke.<br \/>\nZ cesta si urobte jednotliv\u00e9 porcie (ja som si v\u00e1\u017eila dieliky) a tvarujte makovky, alebo brio\u0161ky.<br \/>\nVe\u013ea in\u0161pir\u00e1cie n\u00e1jdete na webe a youtube.<br \/>\nNa pe\u010diaci papier som ukladala vytvarovan\u00e9 brio\u0161ky (e\u0161te sa mus\u00edm ve\u013ea u\u010di\u0165 tvarova\u0165) a nechala som ich trochu nakysn\u00fa\u0165.<br \/>\nTrvalo to 2 hodiny.<br \/>\nMedzi jednotliv\u00fdmi bochn\u00edkmi nechajte miesto, aby mali priestor na kysnutie a nezlepili sa v\u00e1m pri pe\u010den\u00ed.<br \/>\nBochn\u00edky natrite roz\u0161\u013eahan\u00fdm vaj\u00ed\u010dkom s mliekom a cukrom a m\u00f4\u017eete ich posypa\u0165 pod\u013ea chuti.<br \/>\nPiekla som ich pri teplote 200\u00b0C asi 15 min\u00fat. Odsk\u00fa\u0161ajte si to vo va\u0161ej r\u00fare.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1753\" src=\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-2.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-2.jpg 1200w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-2-595x397.jpg 595w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-2-768x512.jpg 768w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-2-960x640.jpg 960w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-2-150x100.jpg 150w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-2-600x400.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p><em><strong>Mal\u00e1 pom\u00f4cka &#8211; \u010dasov\u00fd harmonogram pr\u00edpravy a pe\u010denia ( pr\u00edklad):<\/strong><\/em><br \/>\n7,00 hod &#8211; resp. 15,00 hod &#8211; vyberiem a odv\u00e1\u017eim si star\u00e9 cesto<br \/>\n8,00 hod &#8211; resp. 16,00 hod. prid\u00e1m mlieko a med &#8211; premie\u0161am a prid\u00e1m ostatn\u00e9 ( m\u00faka, cukor, vajcia)<br \/>\n9,30 hod &#8211; resp. 17,30 hod. prid\u00e1m zbytok surov\u00edn a vypracujem cesto<br \/>\ncesto kysne na linke &#8211; pr\u00edpadne ho 2-3 kr\u00e1t prelo\u017e\u00edm<br \/>\n17,30 hod &#8211; resp 21,30 hod &#8211; zakryt\u00e9 cesto do chladni\u010dky<br \/>\n<em><strong>Druh\u00fd de\u0148:<\/strong><\/em><br \/>\n7,00 hod &#8211; vyberiem cesto<br \/>\n8,00\u00a0 hod brio\u0161ky a kysn\u00fa na plechoch<br \/>\n11,00 hod &#8211; natriem ich, posypem a pe\u010diem &#8211; o 20 min\u00fat hotovo<br \/>\nDruh\u00fd de\u0148 m\u00f4\u017eete piec\u0165 r\u00e1no, ale ak nech\u00e1te cesto v chladni\u010dke do popoludnia bude e\u0161te jemnej\u0161ie a m\u00f4\u017eete piec\u0165 na ve\u010der \ud83d\ude42<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1754\" src=\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-3.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-3.jpg 1200w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-3-595x397.jpg 595w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-3-768x512.jpg 768w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-3-960x640.jpg 960w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-3-150x100.jpg 150w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2018\/02\/KvaskoveBriosky-3-600x400.jpg 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nPr\u00e1ca s kv\u00e1skom ma fascinuje a sladk\u00e9 pe\u010divo z kv\u00e1sku je mojou&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/www.jarkapecie.sk\/?p=1720\" class=\"more-link\">Pre\u010d\u00edta\u0165<span class=\"screen-reader-text\"> &ldquo;Kv\u00e1skov\u00e9 brio\u0161ky (zo star\u00e9ho cesta)&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":2,"featured_media":1752,"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],"tags":[167,83,26,168,28,166,43],"class_list":["post-1720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kysnute-kvaskove","category-recepty","category-sladke-pecenie","tag-brioska","tag-kvasok","tag-mnam","tag-peciem-z-kvasku","tag-skvely-recept","tag-sladke-pecivo","tag-tradicny-kolac","entry"],"_links":{"self":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/1720","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=1720"}],"version-history":[{"count":8,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/1720\/revisions"}],"predecessor-version":[{"id":2403,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/1720\/revisions\/2403"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/media\/1752"}],"wp:attachment":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}