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<\/figure>\n<\/div>\n\n\nZ technick\u00e9 str\u00e1nky je ov\u0161em lepek \u00fa\u017easn\u00e1 v\u011bc, p\u0159edev\u0161\u00edm ten p\u0161eni\u010dn\u00fd. Sm\u00edchan\u00fd s vodou se chov\u00e1 jako guma. S trochou snahy se d\u00e1 z mouky vym\u00fdt v\u0161echen \u0161krob, a\u017e z\u016fstane samotn\u00fd lepek. Ten se pou\u017e\u00edv\u00e1 jako tzv. p\u0161eni\u010dn\u00e9 maso (seitan<\/em>) a v syrov\u00e9m stavu se d\u00e1 natahovat a nafukovat do tenka jako \u017ev\u00fdka\u010dka. A v b\u011b\u017en\u00e9 mouce je t\u00e9hle hmoty opravdu hodn\u011b. D\u011bl\u00e1 t\u011bsto pru\u017en\u00e9 a dr\u017e\u00ed uvnit\u0159 dob\u0159e bublinky vzduchu (hlavn\u011b tedy CO\u2082, kter\u00fd produkuj\u00ed kvasinky b\u011bhem kynut\u00ed) a taky zadr\u017euje vlhkost, tak\u017ee pe\u010divo tak rychle nevysych\u00e1. Proto je d\u016fle\u017eit\u00e9 kynut\u00e9 t\u011bsto dob\u0159e vypracovat, aby se lepek dob\u0159e vyvinul<\/em> a t\u011bsto se spr\u00e1vn\u011b t\u00e1hlo a dob\u0159e nafukovalo.<\/p>\n\n\n\n Speci\u00e1ln\u00ed kapitolou je oves<\/strong>. To je takov\u00e1 \u0161ed\u00e1 z\u00f3na, m\u00e1 lepku nejm\u00e9n\u011b a nav\u00edc nejv\u00edce odli\u0161n\u00e9ho typu (avenin<\/em>). N\u011bkter\u00fdm lidem citliv\u00fdm na lepek ne\u0161kod\u00ed, n\u011bkomu ano, ka\u017ed\u00fd si v tom mus\u00ed s\u00e1m ud\u011blat jasno. Nav\u00edc se vyr\u00e1b\u00ed bezlepkov\u00fd oves<\/strong>, tak\u017ee i ten, kdo je na oves citliv\u00fd, si m\u016f\u017ee kupovat tuto alternativu.<\/p>\n\n\n\n Je d\u016fle\u017eit\u00e9 si pamatovat, \u017ee \u017e\u00e1dn\u00e9 jin\u00e9 suroviny lepek neobsahuj\u00ed<\/strong>. Kuku\u0159ice, r\u00fd\u017ee, proso, pohanka, soja, o\u0159echy a v\u0161emo\u017en\u00e1 jin\u00e1 sem\u00ednka jsou p\u0159irozen\u011b bezlepkov\u00e9<\/strong>. Proto si tak\u00e9 mus\u00edme ujasnit pojem bezlepkov\u00e1 mouka<\/strong>. Ta je v z\u00e1sad\u011b dvou druh\u016f. Prvn\u00edm jsou mouky vznikl\u00e9 rozemlet\u00edm p\u0159irozen\u011b bezlepkov\u00fdch zrn, semen a jin\u00fdch surovin.<\/p>\n\n\n\n Proto\u017ee tyto suroviny neobsahuj\u00ed lepek, chovaj\u00ed se t\u011bsta z nich vyroben\u00e1 \u00fapln\u011b jinak. Kuku\u0159i\u010dn\u00e9 se hodn\u011b drob\u00ed, r\u00fd\u017eov\u00e9 po upe\u010den\u00ed hodn\u011b ztvrdne, pohankov\u00e9 m\u00e1 konzistenci malty a m\u00e1lo dr\u017e\u00ed pohromad\u011b atd. V n\u011bkter\u00fdch typech t\u011bst to nevad\u00ed \u2013 hlavn\u011b lit\u00fdch t\u011bstech na r\u016fzn\u00e9 kol\u00e1\u010de, cukrov\u00ed a z\u00e1kusky, v pala\u010dink\u00e1ch\u2026 B\u00e1bovky a v\u0161elijak\u00e9 k\u0159ehk\u00e9 buchty se d\u011bl\u00e1vaj\u00ed jen z \u010dist\u00e9ho \u0161krobu, a funguje to. T\u011bsto je ale v\u017edy k\u0159eh\u010d\u00ed, drobiv\u011bj\u0161\u00ed a pom\u011brn\u011b rychle vysych\u00e1. A dojde-li na pevn\u00e1 t\u011bsta, kter\u00e1 pot\u0159ebujeme d\u00e1l zpracov\u00e1vat, tvarovat, nech\u00e1vat kynout, za\u010dne to b\u00fdt je\u0161t\u011b mnohem slo\u017eit\u011bj\u0161\u00ed.<\/p>\n\n\n\n Pevn\u00e9 a tv\u00e1rn\u00e9 t\u011bsto se d\u00e1 rozumn\u011b ud\u011blat v podstat\u011b jen ze dvou z t\u011bch z\u00e1kladn\u00edch surovin. R\u00fd\u017eov\u00e1 mouka<\/strong> se zpracov\u00e1v\u00e1 do t\u011bsta velmi dob\u0159e, zn\u00e1me v\u0161emo\u017en\u00e9 r\u00fd\u017eov\u00e9 nudle, r\u00fd\u017eov\u00fd pap\u00edr a dal\u0161\u00ed v\u00fdrobky p\u016fvodem hlavn\u011b z jihov\u00fdchodn\u00ed Asie. B\u00edl\u00e9 r\u00fd\u017eov\u00e9 t\u011bsto se hod\u00ed hlavn\u011b na va\u0159en\u00ed (ve vod\u011b nebo v p\u00e1\u0159e), ale pe\u010den\u00edm rychle tvrdne skoro na k\u00e1men. A druhou takovou tv\u00e1rn\u011bj\u0161\u00ed surovinou je mexick\u00e1 kuku\u0159ice<\/strong> (masa harina, harimasa<\/em>). Ta je \u00fapln\u011b jin\u00e1 ne\u017e kuku\u0159i\u010dn\u00e1 mouka, kter\u00e1 se d\u00e1 koupit v na\u0161ich obchodech. Masa harina<\/em> je jemn\u00e1, \u0161ediv\u00e1 a\u017e b\u00e9\u017eov\u00e1, v\u00fdjime\u010dn\u011b i \u017elut\u00e1 a t\u011bsto z n\u00ed p\u0159ipom\u00edn\u00e1 plastel\u00ednu. D\u011blaj\u00ed se z n\u011bj prakticky jenom v\u0161elijak\u00e9 placky (tortilly), na jin\u00e9 v\u011bci se moc nehod\u00ed.<\/p>\n\n\n Aby se dala vytv\u00e1\u0159et t\u011bsta aspo\u0148 trochu podobn\u011bj\u0161\u00ed t\u011bm klasick\u00fdm lepkov\u00fdm, je nutn\u00e9 nam\u00edchat sm\u011bs z r\u016fzn\u00fdch bezlepkov\u00fdch muk a dal\u0161\u00edch p\u0159\u00edsad \u2013 t\u0159eba s guarovou nebo xanthanovou gumou \u010d\u00e1ste\u010dn\u011b simuluj\u00edc\u00edmi pru\u017enost lepku, s psyliem nebo jinou bobtnaj\u00edc\u00ed vl\u00e1kninou udr\u017euj\u00edc\u00ed v t\u011bst\u011b vlhkost apod. Je to velk\u00e1 biochemick\u00e1 v\u011bda a \u010dlov\u011bk doma nem\u00e1 moc \u0161anci si takovou sm\u011bs nam\u00edchat s\u00e1m. Kupuj\u00ed se sp\u00ed\u0161 hotov\u00e9 v obchodech \u2013 a pro jednoduchost se jim taky \u0159\u00edk\u00e1 \u201ebezlepkov\u00e1 mouka\u201c<\/strong> (i kdy\u017e spr\u00e1vn\u011b je to \u201esm\u011bs\u201c).<\/p>\n\n\n\n Ka\u017ed\u00e1 z prod\u00e1van\u00fdch sm\u011bs\u00ed je p\u0159itom ur\u010dena k n\u011bjak\u00e9mu \u00fa\u010delu. Jin\u00e1 sm\u011bs je na lit\u00e1 t\u011bsta (b\u00e1bovky, bublaniny), jin\u00e1 na kynut\u00e1 t\u011bsta a jin\u00e1 zase t\u0159eba na cukrov\u00ed. Mus\u00ed b\u00fdt nam\u00edchan\u00e9 poka\u017ed\u00e9 trochu jinak a \u017e\u00e1dn\u00e1 univerz\u00e1ln\u00ed, kter\u00e1 bude ide\u00e1ln\u00ed na b\u00e1bovku a sou\u010dasn\u011b i nejvhodn\u011bj\u0161\u00ed na v\u00e1no\u010dku, neexistuje. A nezb\u00fdv\u00e1 ne\u017e experimentovat a vyzkou\u0161et si, k \u010demu se n\u00e1m jak\u00e1 sm\u011bs pou\u017e\u00edv\u00e1 nejl\u00e9pe.<\/p>\n\n\n\n J\u00e1 se t\u0159eba b\u011bhem let ust\u00e1lil na dvojici Jizerka a Sch\u00e4r B. Jizerka<\/strong> se nejl\u00e9pe hod\u00ed na lit\u00e1 t\u011bsta, obalov\u00e1n\u00ed, zahu\u0161\u0165ov\u00e1n\u00ed a Sch\u00e4r B<\/strong> (B jako Bread) je nejlep\u0161\u00ed na kynut\u00e1 t\u011bsta ze v\u0161ech, kter\u00e9 jsem kdy vyzkou\u0161el.<\/p>\n\n\n\n Tady je to v podstat\u011b dost jednoduch\u00e9. Lze pou\u017e\u00edt skoro jakoukoli bezlepkovou mouku, co si vyberete. Hlavn\u011b aby vyhovovala chu\u0165 (to chce trochu experimentov\u00e1n\u00ed) a d\u00e1l se v receptu pou\u017e\u00edv\u00e1 stejn\u011b jako klasick\u00e1 mouka. M\u016f\u017eete doplnit psylium pro vl\u00e1\u010dnost, u hodn\u011b nad\u00fdchan\u00fdch t\u011bst (pi\u0161kotov\u00e1, sufl\u00e9 apod.) bude pot\u0159eba upravit postup, proto\u017ee t\u011bsto bez lepku nen\u00ed tak pevn\u00e9 a snadno po vyta\u017een\u00ed z trouby spadne. Nejlep\u0161\u00ed je naj\u00edt si konkr\u00e9tn\u00ed bezlepkov\u011b upraven\u00fd a vyzkou\u0161en\u00fd recept.<\/p>\n\n\n Kynut\u00e9 t\u011bsto je \u00fapln\u011b jin\u00fd sport. Na v\u011bt\u0161inu pou\u010dek pro kynut\u00ed t\u011bsta m\u016f\u017eeme zapomenout, v\u011bt\u0161ina recept\u016f a postup\u016f na pe\u010divo z kynut\u00e9ho t\u011bsta je v bezlepkov\u00e9 podob\u011b prakticky nepou\u017eiteln\u00e1. Mus\u00edme upravovat, experimentovat a p\u0159eb\u00edrat osv\u011bd\u010den\u00e9 triky. A taky se sm\u00ed\u0159it s t\u00edm, \u017ee n\u011bco holt bezlepkov\u011b ud\u011blat nejde. J\u00e1 jsem dosp\u011bl k dv\u011bma hlavn\u00edm trik\u016fm, se kter\u00fdmi si ve v\u011bt\u0161in\u011b p\u0159\u00edpad\u016f vysta\u010d\u00edm.<\/p>\n\n\n\n Pokud je skute\u010dn\u011b pot\u0159eba tuh\u00e9 t\u011bsto, se kter\u00fdm se mus\u00ed d\u00e1l pracovat \u2013 pl\u00e9st housky, v\u00e1no\u010dky, va\u0159it knedl\u00edky ve vod\u011b apod. \u2013 tak ud\u011bl\u00e1m tv\u00e1rn\u00e9 t\u011bsto ze Sch\u00e4r B<\/em> (viz n\u00ed\u017ee), zpracuju ho podle pot\u0159eby a nech\u00e1m kynout podle n\u00e1sleduj\u00edc\u00edho bodu. Ale pokud to nutn\u00e9 nen\u00ed a je mo\u017en\u00e9 p\u00e9ct t\u011bsto v n\u011bjak\u00e9 form\u011b (nap\u0159. chleba, drobn\u00e9 pe\u010divo), ud\u011bl\u00e1m \u0159\u00eddk\u00e9 t\u011bsto a upe\u010du to ve form\u011b. V\u00fdsledek je mnohem vlh\u010d\u00ed a vl\u00e1\u010dn\u011bj\u0161\u00ed. T\u011bsto by m\u011blo b\u00fdt ka\u0161ovit\u00e9 konzistence, ne \u00fapln\u011b tekut\u00e9, asi jako na b\u00e1bovku. V robotu ho nem\u00edch\u00e1me hn\u011btac\u00edm h\u00e1kem, ale K-metlou.<\/p>\n\n\n D\u00e1 se taky d\u00e1t do cukr\u00e1\u0159sk\u00e9ho kornoutu (m\u00e1m na to silikonov\u00fd) a plnit do formi\u010dek nebo d\u011blat n\u011bjak\u00e9 bobky na plech. Pak ud\u011bl\u00e1me t\u011bsto o n\u011bco hust\u0161\u00ed, aby se \u00fapln\u011b nerozt\u00e9kalo.<\/p>\n\n\n U bezlepkov\u00e9ho t\u011bsta se dr\u017e\u00edm jednoho z\u00e1sadn\u00edho pravidla: t\u011bsto kyne jen jednou<\/strong>. Klasick\u00e9 lepkov\u00e9 t\u011bsto m\u016f\u017eeme (a n\u011bkdy dokonce mus\u00edme) b\u011bhem kynut\u00ed sr\u00e1\u017eet, obracet, skl\u00e1dat atd. a pak nechat kynout d\u00e1l a znovu. Lepek b\u011bhem toho v t\u011bst\u011b zadr\u017e\u00ed v\u011bt\u0161inu mikrobublinek a dal\u0161\u00ed kynut\u00ed je zase zv\u011bt\u0161\u00ed a p\u0159id\u00e1 dal\u0161\u00ed. U bezlepkov\u00e9ho t\u011bsta je nem\u00e1 co zadr\u017eet a pokud vykynut\u00e9 t\u011bsto jednou sraz\u00edme, vykyne v\u00fdrazn\u011b m\u00e9n\u011b, v krajn\u00edm p\u0159\u00edpad\u011b u\u017e v\u016fbec ne. Plat\u00ed to hlavn\u011b pro to \u0159\u00eddk\u00e9, lit\u00e9 t\u011bsto. Moc neprom\u00edch\u00e1vat a nesr\u00e1\u017eet, pokud to nen\u00ed nutn\u00e9 (t\u0159eba kdy\u017e t\u011bsto za\u010dne kynout opravdu bou\u0159liv\u011b, co\u017e se ale moc \u010dasto nest\u00e1v\u00e1). U tu\u017e\u0161\u00ed varianty t\u011bsta \u2013 na pizzu, na housky apod. \u2013 je to v\u011bt\u0161inou lep\u0161\u00ed, to u\u017e obvykle snese i dvoj\u00ed kynut\u00ed. T\u011bsto vypracujeme a nech\u00e1me vykynout v jednom kuse, pak t\u0159eba rozd\u011bl\u00edme na d\u00edly, vyv\u00e1l\u00edme korpusy, upleteme housky, uv\u00e1l\u00edme boch\u00e1nky a t\u011bsto nech\u00e1me nakynout podruh\u00e9. Trv\u00e1 to v\u011bt\u0161inou d\u00e9le ne\u017e u klasick\u00e9ho t\u011bsta a mus\u00edme s t\u011bstem pracovat mnohem opatrn\u011bji. Ale kdy\u017e t\u011bsto zpracujeme (vyv\u00e1l\u00edme, u\u0161oul\u00e1me a upleteme) rovnou po vym\u00edch\u00e1n\u00ed a nech\u00e1me kynout a\u017e hotov\u00fd tvar, rozhodn\u011b t\u00edm nic nezkaz\u00edme. Je to v\u011bt\u0161\u00ed jistota.<\/p>\n\n\n\n Tomu je pot\u0159eba p\u0159izp\u016fsobit postupy. Jeliko\u017e nemus\u00edme p\u0159i zpracov\u00e1n\u00ed vyv\u00edjet lepek a t\u011bsto dlouze vypracov\u00e1vat, a ani nen\u00ed \u017e\u00e1douc\u00ed ho nechat kynout p\u0159ed zpracov\u00e1n\u00edm, je postup p\u0159\u00edpravy v\u00fdrazn\u011b odli\u0161n\u00fd. V\u0161echny suroviny podle receptu jen dob\u0159e sm\u00edch\u00e1me a t\u011bsto vypracujeme jen natolik, aby se v\u0161e dob\u0159e spojilo a t\u011bsto bylo hladk\u00e9. I na to se hod\u00ed robot \u2013 nejprve d\u00e1me v\u0161echny such\u00e9 suroviny , do nich ud\u011bl\u00e1me d\u016flek, tam vlijeme tekutou slo\u017eku a nech\u00e1me hn\u011btac\u00edm h\u00e1kem v robotu pomalu zpracov\u00e1vat. Rybn\u00ed\u010dek uprost\u0159ed postupn\u011b p\u0159ib\u00edr\u00e1 tenk\u00e9 vrstvy mouky po stran\u00e1ch a pomalu houstne, a\u017e se v jedn\u00e9 chv\u00edli pohne cel\u00e9, nabere zbytek mouky a za\u010dne se hn\u00edst. Trv\u00e1 to jen chvilku, pak t\u011bsto vynd\u00e1me a hned zpracujeme \u2013 rozv\u00e1l\u00edme, vytvarujeme, napln\u00edme apod. Pokud se m\u00e1 na t\u011bsto n\u011bco p\u0159idat, ani\u017e bychom s n\u00edm museli manipulovat, tak to m\u016f\u017ee po\u010dkat \u2013 t\u0159eba n\u00e1pl\u0148 na rozv\u00e1len\u00fd kol\u00e1\u010d na plechu, na pizzu apod. Ale jinak v\u0161e ud\u011bl\u00e1me hned, p\u0159ikryjeme a nech\u00e1me kynout. A docela dlouho, bezlepkov\u00e9 t\u011bsto si kyne klidn\u011b hodinu dv\u011b, podle t\u011bsta.<\/p>\n\n\n\n Plat\u00ed to i pro lit\u00e9 t\u011bsto, ale to mus\u00edme hl\u00eddat. Bude kynout rychleji a jak za\u010dne moc bou\u0159it, mohlo by vyt\u00e9ct z formy a bubliny popraskat a vzduch ut\u00e9ct. Jak se za\u010dne zvedat, dokon\u010dit a hned do trouby. Mus\u00edme po\u010d\u00edtat s t\u00edm, \u017ee v troub\u011b t\u011bsto je\u0161t\u011b vyb\u011bhne. Naopak tuh\u00e9 t\u011bsto nesm\u00ed b\u00fdt moc tuh\u00e9, s p\u0159\u00edli\u0161 hutnou hmotou si ani kvasinky neporad\u00ed a t\u011bsto nakyne jen s v\u011blk\u00fdmi obt\u00ed\u017eemi a poprask\u00e1. Mus\u00edme se nau\u010dit trefovat tu spr\u00e1vnou konzistenci \u2013 moc \u0159\u00eddk\u00e9 lep\u00ed, moc hust\u00e9 d\u00e1 \u0161patn\u00fd v\u00fdsledek.<\/p>\n\n\n\n Pozn.: Pokud d\u011bl\u00e1me kv\u00e1sek z \u010derstv\u00e9ho dro\u017ed\u00ed, po\u010d\u00edt\u00e1 se jako tekut\u00e1 slo\u017eka. Pokud pou\u017e\u00edv\u00e1me su\u0161en\u00e9 dro\u017ed\u00ed, nejprve ho rovnom\u011brn\u011b vm\u00edch\u00e1me do mouky, m\u016f\u017eeme i s cukrem. A do ka\u017ed\u00e9ho t\u011bsta \u2013 i do toho nejslad\u0161\u00edho \u2013 pat\u0159\u00ed<\/em><\/em><\/em> \u0161petka soli<\/em><\/em>. Ta pat\u0159\u00ed a\u017e nakonec, p\u0159\u00edp. do tekut\u00e9 slo\u017eky. To proto, aby se v\u011bt\u0161\u00ed mno\u017estv\u00ed soli najednou nedostalo do kontaktu s dro\u017ed\u00edm, kvasinky to zab\u00edj\u00ed.<\/em><\/p>\n\n\n\n M\u016f\u017eeme p\u0159idat strouhanou citronovou k\u016fru, p\u0159\u00edp. i trochu citronov\u00e9 \u0161\u0165\u00e1vy. Nebo tro\u0161ku citronov\u00e9ho oleje. Chceme-li t\u011bsto vl\u00e1\u010dn\u011bj\u0161\u00ed, m\u016f\u017eeme p\u0159idat l\u017ei\u010dku psylia<\/em> (ale v Sch\u00e4r B<\/em> sm\u011bsi u\u017e n\u011bjak\u00e9 je).<\/p>\n\n\n\n P\u0159\u00edpadn\u00e9 dal\u0161\u00ed p\u0159\u00edsady (nap\u0159. rozinky a o\u0159echy) zapracujeme do t\u011bsta a\u017e \u00fapln\u011b nakonec. Ale na bezlepkovou v\u00e1no\u010dku je lep\u0161\u00ed po\u0159\u00eddit si formu, ud\u011blat \u0159id\u010d\u00ed t\u011bsto a kynout a p\u00e9ct ji ve form\u011b. Pleten\u00e1 v\u00e1no\u010dka z bezlepkov\u00e9ho t\u011bsta je opravdu n\u00e1ro\u010dn\u00e1 v\u00fdzva a nen\u00ed moc d\u016fvod\u016f ji podstupovat.<\/p>\n\n\n Podle receptu na obalu mouky. P\u0159\u00edp. z\u0159edit do formy do konzistence lit\u00e9ho t\u011bsta. Pokud chceme chleba tmav\u00fd, v\u00edc p\u0159ipom\u00ednaj\u00edc\u00ed \u017eitn\u00fd, m\u016f\u017eeme nahradit polovinu mouky moukou pohankovou.<\/p>\n\n\n\n Zpracov\u00e1n\u00ed klasick\u00e9ho t\u011bsta z p\u0161eni\u010dn\u00e9 nebo \u017eitn\u00e9 mouky je specifick\u00e1 a prastar\u00e1 discipl\u00edna. Miliony recept\u016f a postup\u016f p\u0159ed\u00e1van\u00fdch z pokolen\u00ed na poklen\u00ed. P\u0159edev\u0161\u00edm ohledn\u011b kynut\u00e9ho t\u011bsta, kter\u00e9 se mus\u00ed dob\u0159e zpracovat, aby se vypracoval lepek, nech\u00e1v\u00e1 se d\u016fkladn\u011b vykynout, \u010dasto i nan\u011bkolikr\u00e1t a je kolem toho velk\u00e1 v\u011bda. Bezlepkov\u00e9 t\u011bsto je ale \u00fapln\u011b jin\u00e1 discipl\u00edna. […]<\/p>\n","protected":false},"author":1,"featured_media":466,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,4],"tags":[37],"class_list":["post-444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-obecne","category-pecivo","tag-technika"],"_links":{"self":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/comments?post=444"}],"version-history":[{"count":30,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/444\/revisions"}],"predecessor-version":[{"id":540,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/444\/revisions\/540"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/media\/466"}],"wp:attachment":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/media?parent=444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/categories?post=444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/tags?post=444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Obiloviny obsahuj\u00edc\u00ed lepek<\/h3>\n\n\n\n
\n
Bezlepkov\u00e1 mouka<\/h2>\n\n\n\n
P\u0159irozen\u011b bezlepkov\u00e9 mouky<\/h3>\n\n\n\n
\n
![\"\"](\"http:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2024\/03\/adveni_mouky-9_2014-ii.jpeg\")
<\/figure>\n<\/div>\n\n\n![\"\"](\"http:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2024\/03\/opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2020__08__Masa-Harina-1-ff641489a0e6449290a1f2f3d3efcecc-1200x800.jpg\")
<\/figure>\n<\/div>\n\n\nBezlepkov\u00e9 sm\u011bsi<\/h3>\n\n\n\n
\n
![\"\"](\"https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2024\/03\/schar-1200x485.jpg\")
<\/figure>\n\n\n\nNekynut\u00e1 t\u011bsta<\/h2>\n\n\n\n
![\"\"](\"http:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2024\/03\/buchta_01-1200x900.jpg\")
<\/figure>\n<\/div>\n\n\nKynut\u00e9 t\u011bsto<\/h2>\n\n\n\n
1) Konzistence t\u011bsta<\/h3>\n\n\n\n
![\"\"](\"https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2024\/03\/K5THCB-set.jpg\")
<\/figure>\n<\/div>\n\n\n![\"\"](\"http:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2024\/03\/image-1200x806.png\")
<\/figure>\n<\/div>\n\n\n2) Kynut\u00ed<\/h3>\n\n\n\n
Nej\u010dast\u011bj\u0161\u00ed kynut\u00e1 t\u011bsta<\/h2>\n\n\n\n
Pizza<\/h3>\n\n\n\n
z\u00e1kl. d\u00e1vka<\/strong><\/td> surovina<\/strong><\/td> v\u011bt\u0161\u00ed d\u00e1vka<\/strong><\/td><\/tr> 300 g<\/td> sm\u011bs Sch\u00e4r B<\/td> 450 g<\/td><\/tr> 1 bal.<\/td> su\u0161. dro\u017ed\u00ed<\/td> 1 bal.<\/td><\/tr> 30 g<\/td> olivov\u00fd olej<\/td> 45 g<\/td><\/tr> 255 ml<\/td> vla\u017en\u00e1 (tepl\u00e1) voda<\/td> 385 ml<\/td><\/tr> 5 g<\/td> s\u016fl<\/td> 7 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Sladk\u00e9 t\u011bsto \u2013 kol\u00e1\u010de, buchty<\/h3>\n\n\n\n
men\u0161\u00ed d\u00e1vka<\/strong><\/td> surovina<\/strong><\/td> v\u011bt\u0161\u00ed d\u00e1vka<\/strong><\/td><\/tr> 300 g<\/td> sm\u011bs Sch\u00e4r B \/ Jizerka<\/td> 420 g<\/td><\/tr> 1 bal.<\/td> su\u0161. dro\u017ed\u00ed<\/td> 1 bal.<\/td><\/tr> 35 g<\/td> mou\u010dkov\u00fd cukr<\/td> 50 g<\/td><\/tr> 1 ks<\/td> vejce<\/td> 2 ks<\/td><\/tr> 145 ml<\/td> vla\u017en\u00e9 ml\u00e9ko<\/td> 200 ml<\/td><\/tr> 50 g<\/td> m\u00e1slo (zm\u011bkl\u00e9, rozpu\u0161t\u011bn\u00e9)
ne hork\u00e9!<\/td>70 g<\/td><\/tr> \u0161petka<\/td> s\u016fl<\/td> \u0161petka<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n ![\"\"](\"http:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2024\/03\/d9f8a3ee1b37a4e49157e97c6c8e30d0.jpg\")
<\/figure>\n<\/div>\n\n\nChleba \u2013 b\u00edl\u00fd, toastov\u00fd<\/h3>\n\n\n\n
P\u0159\u00edklad \u2013 recept dle obalu Sch\u00e4r B<\/h4>\n\n\n\n
z\u00e1kl. d\u00e1vka<\/strong><\/td> surovina<\/strong><\/td> men\u0161\u00ed d\u00e1vka<\/strong><\/td><\/tr> 500 g <\/td> Sch\u00e4r B<\/td> 300 g<\/td><\/tr> 450 ml<\/td> vla\u017en\u00e1 voda<\/td> 270 ml<\/td><\/tr> 40 g<\/td> olej<\/td> 25 g<\/td><\/tr> 1 bal.<\/td> su\u0161. dro\u017ed\u00ed<\/td> 1 bal.<\/td><\/tr> 8 g<\/td> s\u016fl<\/td> 5 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n P\u0159\u00edklad \u2013 recept dle obalu Jizerky<\/h4>\n\n\n\n
z\u00e1kl. d\u00e1vka<\/strong><\/td> surovina<\/strong><\/td> men\u0161\u00ed d\u00e1vka<\/strong><\/td><\/tr> 500 g <\/td> Jizerka<\/td> 300 g<\/td><\/tr> 350 ml<\/td> vla\u017en\u00e1 voda<\/td> 210 ml<\/td><\/tr> 20 g<\/td> m\u00e1slo<\/td> 12 g<\/td><\/tr> 1 bal.<\/td> su\u0161. dro\u017ed\u00ed<\/td> 1 bal.<\/td><\/tr> 7 g<\/td> s\u016fl<\/td> 5 g<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"