SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
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Slastica koja je okupirala apsolutno sve društvene mreže je šarmantna mini Pavlova. U svim verzijama i veličinama. Bijela podloga poput oblaka ukrašena kremom i obiljem bobičastog voća, malo koga može ostaviti ravnodušnim. A zašto i bi? Jer proljetni mjeseci rezervirani su upravo za ovakve posebne slastice, piše Dobra Hrana.

Bazno tijesto - meringa sastoji se od bjelanjaka. I tu je ona prva zamka. Bjelanjci, naime, obavezno moraju biti sobne temperature. To imajte na umu prije pripreme, te taj maleni protein izvadite iz hladnjaka par sati prije pripreme. Kada krenete miksati bjelanjke krenite s najmanjom brzinom te ju postupno povećavajte. Bjelanjke dobro zapjenite, lagano miješajte da u njima nastane i ostane što više zraka.

Prstohvat soli koji dodajte kao sljedeći sastojak, osigurat će finu aromu meringe. Dodavanje šećera drugi je važan korak. U čvrsti snijeg postepeno dodajte kristalni šećer. Nikako ne odjedanput. U tri do četiri navrata bilo bi idealno. Ili još bolje, žlicu po žlicu. Miksanjem, šećer se polako topi i smjesa postaje sve čvršća.

Upotreba kristalnog šećera je presudna, jer se zahvaljujući kristalima šećera postiže stabilnost meringe. Ako napravite propust u ovom koraku, kasnije može doći do topljenja kore, a samim tim gubi se forma kolača.

Pri kraju miksanja meringe dodajte vodu i miksajte dok pod prstima više ne osjetite kristale šećera. U tako dobro pripremljenu meringu ručno špatulom umiješajte škrobno brašno. Sada se prebacite na umjetnički dio - oblikovanje. Formu i promjer odaberite sami. Da biste imali pravilne mini tortice, na papiru za pečenje olovkom oblikujte jednake krugove. Uvelike ćete si olakšati formiranje tortica.

Sredina tortice mora imati malo udubljenje gdje ćete kasnije dodati kremu. I zadnji trik je pečenje, točnije sušenje meringe. Kada ste formirali mini poslastice, stavite pleh u prethodno zagrijanu pećnicu na 100 stupnjeva Celzijusovih te pecite - sušite oko 60 minuta.

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image
Diana Miller/Cultura Creative Via AFP
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Nakon tog vremena temperaturu smanjite na 80 Celzijevih stupnjeva te meringu sušite još minimalno 30 minuta. Imajte na umu da ovaj kolač mora biti bijele, a ne žute boje. Opreznost s temperaturom pećnice je važna. Nakon tog vremena pećnicu ugasite te ostavite mini tortice da se ohlade u njoj.

Kasniji korak svakog pojedinca tjera na kreativnost ukrašavanja. Kremu možete dodati žlicom, špatulom ili malo finije da kremu stavite u slastičarsku vrećicu te oblikujete zgodne oblike. Na kraju dolazi voće. Tu također budite oprezni, voće operite te dobro posušite prije nego ga stavite na kremu.

Naime, kapljice vode baš i nisu dobrodošle na bilo kojem kolaču, pa ni na ovom. Kolač je zaista vrlo jednostavno napraviti, ono što trebate je strpljenje i jednu malu dozu kreativnosti, objavila je Dobra Hrana.

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Mini Pavlova

Beze:

4 bjelanjka (jaja L veličine)

220 g šećera

prstohvat soli

½ žlice alkoholnog octa

1 žlica škrobnog brašna (ravna)

1 žlica hladne vode

Krema:

300 ml vrhnja za šlag

3 žlice šećera u prahu

1 žličica ekstrakta od vanilije

400 g bobičastog voća za ukrašavanje

U posudu za miksanje stavite bjelanjke. Krenite s najmanjom brzinom te postupno povećavajte dok ne dođete do najviše. Kada su se bjelanjci zapjenili dodajte prstohvat soli. Zatim dodajte šećer. Šećer polako dodajte žlicu po žlicu uz stalno miješanje. Kada ste dodali sav šećer, miksajte još pet minuta te na prst uzmite malo smjese.

Ako među prstima ne osjetite više šećer, prestanite miješati bjelanjke. Na kraju dodajte škrobno brašno, ocat i ekstrakt od vanilije te špatulom ručno umiješajte. Poželjno je da u ovoj fazi ne koristite mikser. Pećnicu zagrijte na 100°C. Najveći plitki lim obložite papirom za pečenje.

Po sredini nacrtajte krug promjera 8-10 centimetara. Kako vam se papir ne bi micao, na svaki ugao lima stavite malo tučenog bjelanjka s kojim možete fiksirati papir.

Smjesu od bjelanjaka iz posude vadite žlicom i stavljate u sredinu kruga i formirate bazu kolača, samo pazite da ne prelazite nacrtani krug. Rubove možete formirati silikonskom špatulom.

Prije pečenja u sredini bjelanjka napravite udubljenje, u koje ćete kasnije staviti kremu i voće. Bjelanjke stavite u pećnicu i sušite na 100°C oko sat vremena. Smanjite temperaturu na 80°C te sušite meringu još 30 minuta.

Nakon toga pećnicu ugasite te ostavite smjesu u njoj da se polako hladi najmanje dva sata. Kad se nastala beze kora dobro ohladi, napravite kremu. U posudu za miksanje stavite vrhnje za šlag, šećer u prahu i ekstrakt vanilije te smiksajte šlag. Voće dobro operite i osušite kuhinjskim papirom.

Ako je voće orošeno kapljicama vode, može omekšati beze koru. Nožem s dugom oštricom beze koru odignite s papira za pečenje i postavite na pladanj. Na vrh nanesite šlag, koji ukrasite voćem.

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Imamo najbolje savjete, uz njih nema teorije da vam Pavlova ne uspije, svi će tražiti recept! 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Slastica koja je okupirala apsolutno sve društvene mreže je šarmantna mini Pavlova. U svim verzijama i veličinama. Bijela podloga poput oblaka ukrašena kremom i obiljem bobičastog voća, malo koga može ostaviti ravnodušnim. A zašto i bi? Jer proljetni mjeseci rezervirani su upravo za ovakve posebne slastice, piše Dobra Hrana.

Bazno tijesto - meringa sastoji se od bjelanjaka. I tu je ona prva zamka. Bjelanjci, naime, obavezno moraju biti sobne temperature. To imajte na umu prije pripreme, te taj maleni protein izvadite iz hladnjaka par sati prije pripreme. Kada krenete miksati bjelanjke krenite s najmanjom brzinom te ju postupno povećavajte. Bjelanjke dobro zapjenite, lagano miješajte da u njima nastane i ostane što više zraka.

Prstohvat soli koji dodajte kao sljedeći sastojak, osigurat će finu aromu meringe. Dodavanje šećera drugi je važan korak. U čvrsti snijeg postepeno dodajte kristalni šećer. Nikako ne odjedanput. U tri do četiri navrata bilo bi idealno. Ili još bolje, žlicu po žlicu. Miksanjem, šećer se polako topi i smjesa postaje sve čvršća.

Upotreba kristalnog šećera je presudna, jer se zahvaljujući kristalima šećera postiže stabilnost meringe. Ako napravite propust u ovom koraku, kasnije može doći do topljenja kore, a samim tim gubi se forma kolača.

Pri kraju miksanja meringe dodajte vodu i miksajte dok pod prstima više ne osjetite kristale šećera. U tako dobro pripremljenu meringu ručno špatulom umiješajte škrobno brašno. Sada se prebacite na umjetnički dio - oblikovanje. Formu i promjer odaberite sami. Da biste imali pravilne mini tortice, na papiru za pečenje olovkom oblikujte jednake krugove. Uvelike ćete si olakšati formiranje tortica.

Sredina tortice mora imati malo udubljenje gdje ćete kasnije dodati kremu. I zadnji trik je pečenje, točnije sušenje meringe. Kada ste formirali mini poslastice, stavite pleh u prethodno zagrijanu pećnicu na 100 stupnjeva Celzijusovih te pecite - sušite oko 60 minuta.

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image
Diana Miller/Cultura Creative Via AFP
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Nakon tog vremena temperaturu smanjite na 80 Celzijevih stupnjeva te meringu sušite još minimalno 30 minuta. Imajte na umu da ovaj kolač mora biti bijele, a ne žute boje. Opreznost s temperaturom pećnice je važna. Nakon tog vremena pećnicu ugasite te ostavite mini tortice da se ohlade u njoj.

Kasniji korak svakog pojedinca tjera na kreativnost ukrašavanja. Kremu možete dodati žlicom, špatulom ili malo finije da kremu stavite u slastičarsku vrećicu te oblikujete zgodne oblike. Na kraju dolazi voće. Tu također budite oprezni, voće operite te dobro posušite prije nego ga stavite na kremu.

Naime, kapljice vode baš i nisu dobrodošle na bilo kojem kolaču, pa ni na ovom. Kolač je zaista vrlo jednostavno napraviti, ono što trebate je strpljenje i jednu malu dozu kreativnosti, objavila je Dobra Hrana.

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Mini Pavlova

Beze:

4 bjelanjka (jaja L veličine)

220 g šećera

prstohvat soli

½ žlice alkoholnog octa

1 žlica škrobnog brašna (ravna)

1 žlica hladne vode

Krema:

300 ml vrhnja za šlag

3 žlice šećera u prahu

1 žličica ekstrakta od vanilije

400 g bobičastog voća za ukrašavanje

U posudu za miksanje stavite bjelanjke. Krenite s najmanjom brzinom te postupno povećavajte dok ne dođete do najviše. Kada su se bjelanjci zapjenili dodajte prstohvat soli. Zatim dodajte šećer. Šećer polako dodajte žlicu po žlicu uz stalno miješanje. Kada ste dodali sav šećer, miksajte još pet minuta te na prst uzmite malo smjese.

Ako među prstima ne osjetite više šećer, prestanite miješati bjelanjke. Na kraju dodajte škrobno brašno, ocat i ekstrakt od vanilije te špatulom ručno umiješajte. Poželjno je da u ovoj fazi ne koristite mikser. Pećnicu zagrijte na 100°C. Najveći plitki lim obložite papirom za pečenje.

Po sredini nacrtajte krug promjera 8-10 centimetara. Kako vam se papir ne bi micao, na svaki ugao lima stavite malo tučenog bjelanjka s kojim možete fiksirati papir.

Smjesu od bjelanjaka iz posude vadite žlicom i stavljate u sredinu kruga i formirate bazu kolača, samo pazite da ne prelazite nacrtani krug. Rubove možete formirati silikonskom špatulom.

Prije pečenja u sredini bjelanjka napravite udubljenje, u koje ćete kasnije staviti kremu i voće. Bjelanjke stavite u pećnicu i sušite na 100°C oko sat vremena. Smanjite temperaturu na 80°C te sušite meringu još 30 minuta.

Nakon toga pećnicu ugasite te ostavite smjesu u njoj da se polako hladi najmanje dva sata. Kad se nastala beze kora dobro ohladi, napravite kremu. U posudu za miksanje stavite vrhnje za šlag, šećer u prahu i ekstrakt vanilije te smiksajte šlag. Voće dobro operite i osušite kuhinjskim papirom.

Ako je voće orošeno kapljicama vode, može omekšati beze koru. Nožem s dugom oštricom beze koru odignite s papira za pečenje i postavite na pladanj. Na vrh nanesite šlag, koji ukrasite voćem.

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Diana Miller/Cultura Creative Via AFP Diana Miller/Cultura Creative Via AFP
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StoryEditorOCM
HranaMALI TRIKOVI

Bjelanjke vam je uvijek ‘tlaka‘ mutiti? Imamo najbolje savjete, uz njih nema teorije da vam Pavlova ne uspije, svi će tražiti recept!

Piše MOZAIK SD
17. svibnja 2022. - 08:20
22028886
PREMIUM
Diana Miller/Cultura Creative Via AFP

Slastica koja je okupirala apsolutno sve društvene mreže je šarmantna mini Pavlova. U svim verzijama i veličinama. Bijela podloga poput oblaka ukrašena kremom i obiljem bobičastog voća, malo koga može ostaviti ravnodušnim. A zašto i bi? Jer proljetni mjeseci rezervirani su upravo za ovakve posebne slastice, piše Dobra Hrana.

Bazno tijesto - meringa sastoji se od bjelanjaka. I tu je ona prva zamka. Bjelanjci, naime, obavezno moraju biti sobne temperature. To imajte na umu prije pripreme, te taj maleni protein izvadite iz hladnjaka par sati prije pripreme. Kada krenete miksati bjelanjke krenite s najmanjom brzinom te ju postupno povećavajte. Bjelanjke dobro zapjenite, lagano miješajte da u njima nastane i ostane što više zraka.

Prstohvat soli koji dodajte kao sljedeći sastoja...

#PAVLOVA#TRIKOVI
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18. svibanj 2024 19:52