{"id":1018,"date":"2021-03-26T15:08:22","date_gmt":"2021-03-26T14:08:22","guid":{"rendered":"https:\/\/kkgastrostudio.com\/?p=1018"},"modified":"2021-04-18T17:39:12","modified_gmt":"2021-04-18T16:39:12","slug":"proba","status":"publish","type":"post","link":"https:\/\/kkgastrostudio.com\/eng\/proba\/","title":{"rendered":"Fraisier"},"content":{"rendered":"

Yann Couvreur receptje alapj\u00e1n<\/p>\n\n\n\n

Fraisier – vagyis a franci\u00e1k eper tort\u00e1ja sokf\u00e9le \u00edzben, alakban v\u00e1ltozatban elk\u00e9sz\u00edthet\u0151 \u00e9s \u00fajul meg \u00e9vr\u0151l \u00e9vre.<\/p>\n\n\n\n

Hozz\u00e1val\u00f3k egy 16 cm \u00e1tm\u00e9r\u0151j\u0171 tort\u00e1hoz<\/p>\n\n\n\n

Marin\u00e1lt eper<\/strong><\/u><\/strong><\/strong><\/u><\/strong><\/p>\n\n\n\n

200 g eper<\/p>\n\n\n\n

F\u00e9l z\u00f6ld citrom leve<\/p>\n\n\n\n

20 g cukor<\/p>\n\n\n\n

\u00d6sszekeverj\u00fck a hozz\u00e1val\u00f3kat \u00e9s k\u00e9t \u00f3r\u00e1ra a h\u0171t\u0151be tessz\u00fck<\/p>\n\n\n\n

Mousseline kr\u00e9m<\/strong><\/u><\/strong><\/strong><\/u><\/strong><\/p>\n\n\n\n

200 g zs\u00edros tej<\/p>\n\n\n\n

1 r\u00fad van\u00edlia<\/p>\n\n\n\n

60 g cukor<\/p>\n\n\n\n

40 g toj\u00e1ss\u00e1rg\u00e1ja<\/p>\n\n\n\n

28 g eg\u00e9sz toj\u00e1s<\/p>\n\n\n\n

15 g kukoricakem\u00e9ny\u00edt\u0151<\/p>\n\n\n\n

75 g puha vaj<\/p>\n\n\n\n

75 g hideg vaj<\/p>\n\n\n\n

  1. Toj\u00e1sokat ( s\u00e1rg\u00e1j\u00e1s \u00e9s eg\u00e9sz toj\u00e1st) j\u00f3l eldolgozzuk a 40g cukorral. Majd hozz\u00e1adjuk a kem\u00e9ny\u00edt\u0151t, eldolgozzuk.<\/li>
  2. A tejet felforraljuk a 20 g cukorral \u00e9s a r\u00fad van\u00edliv\u00e1lval ( kikaparjuk a magj\u00e1t, de mag\u00e1t a h\u00e9j\u00e1t is beletessz\u00fck a l\u00e1basba). Forr\u00e1s ut\u00e1n lez\u00e1rjuk \u00e9s lefedve 10-20 percig hagyjuk benne \u00e1llni a van\u00edlia rudat, majd kivessz\u00fck a h\u00e9j\u00e1t.<\/li>
  3. Apr\u00e1nk\u00e9nt r\u00e1\u00f6ntj\u00fck a tejet a toj\u00e1sra j\u00f3l eldolgozzuk, majd vissza\u00f6ntj\u00fck a l\u00e1bosba \u00e9s felforraljuk , folyamatosan keverj\u00fck. Forr\u00e1s ut\u00e1n 1-2 percig m\u00e9g kevergetve f\u0151zz\u00fck.<\/li>
  4. Levessz\u00fck a t\u0171zr\u0151l \u00e9s hozz\u00e1adjuk a 75 g puha vajat majd ism\u00e9t eldolgozzuk.<\/li>
  5. Ed\u00e9nybe \u00f6ntj\u00fck a kr\u00e9met, f\u00f3li\u00e1val letakarjuk (a kr\u00e9mbe szinte belenyomkodjuk a f\u00f3li\u00e1t \u00edgy nem \u00e9ri oxig\u00e9n \u00e9s nem fog b\u0151r\u00f6s\u00f6dni )\u00e9s h\u0171t\u0151be tessz\u00fck 1 \u00f3r\u00e1ra.<\/li>
  6. \u00a0A hideg vajat kr\u00e9mesre dolgozzuk \u00e9s a kih\u0171lt pihentetett kr\u00e9mmel \u00f6sszedolgozzuk majd felhaszn\u00e1l\u00e1sig h\u0171t\u0151be tessz\u00fck.<\/li><\/ol>\n\n\n\n

    Pisk\u00f3ta<\/strong><\/u><\/strong><\/strong><\/u><\/strong><\/p>\n\n\n\n

    4 toj\u00e1s<\/p>\n\n\n\n

    120g cukor<\/p>\n\n\n\n

    105g liszt<\/p>\n\n\n\n

    15g kukoricakem\u00e9ny\u00edt\u0151<\/p>\n\n\n\n

    1. V\u00edzg\u0151z f\u00f6l\u00f6tt folyamatosan keverj\u00fck a toj\u00e1sokat a cukorral, m\u00edg 45 fokot ( er\u0151s k\u00e9zmeleg) dupl\u00e1j\u00e1ra fog n\u0151ni.<\/li>
    2. Levessz\u00fck a t\u0171zr\u0151l \u00e9s habver\u0151vel addig keverj\u00fck m\u00edg h\u00e1romszoros\u00e1ra nem n\u0151. Akkor j\u00f3, ha kih\u0171lt a t\u00e9szta \u00e9s amikor kivessz\u00fcl bel\u0151le a habver\u0151t egy cs\u00facsot k\u00e9pez, mely picit elfolyik a v\u00e9g\u00e9n.<\/li>
    3. Leszit\u00e1ljuk a lisztet \u00e9s a kem\u00e9ny\u00edt\u0151t \u00e9s az els\u0151 fel\u00e9t hozz\u00e1adjuk a toj\u00e1sos kever\u00e9khez. Innent\u0151l m\u00e1r spatul\u00e1val vagy fakan\u00e1llal keverj\u00fck, bel\u00fclr\u0151l kifele haladva. Vigy\u00e1zva, hogy ne t\u00f6rj\u00f6n \u00f6ssze a t\u00e9szta.<\/li>
    4. Amint \u00f6sszedolgoztuk hozz\u00e1adjuk a liszt \u00e9s kem\u00e9ny\u00edt\u0151 m\u00e1sodik fel\u00e9t is, hasonl\u00f3an elj\u00e1rva.<\/li>
    5. Tepsibe tessz\u00fck, 1 cm vastagra ny\u00fajtjuk ki \u00e9s 180 fokon 10 percig s\u00fctj\u00fck.<\/li><\/ol>\n\n\n\n

      Egy 14 cm -es \u00e9s egy 12 cm-es k\u00f6rt sz\u00farunk ki a t\u00e9szt\u00e1b\u00f3l.<\/p>\n\n\n\n

      Szirup<\/strong><\/u><\/strong><\/strong><\/u><\/strong><\/p>\n\n\n\n

      100 g v\u00edz<\/p>\n\n\n\n

      40 g cukor<\/p>\n\n\n\n

      20 g z\u00f6ld citrom leve<\/p>\n\n\n\n

      Felforraljuk a vizet a cukorral majd lez\u00e1rjuk \u00e9s hozz\u00e1adjuk a citrom lev\u00e9t. Hagyjuk kih\u0171lni.<\/p>\n\n\n\n

      Dekor\u00e1ci\u00f3<\/strong><\/u><\/strong><\/strong><\/u><\/strong><\/p>\n\n\n\n

      300 g eper<\/p>\n\n\n\n

      \u00d6ssze\u00e1ll\u00edt\u00e1s<\/p>\n\n\n\n

      1. A pisk\u00f3ta karik\u00e1k mindk\u00e9t oldal\u00e1t lekenj\u00fck \u00a0a sziruppal.<\/li>
      2. 16 cm \u00e1tm\u00e9r\u0151j\u0171 tortakarika alj\u00e1t f\u00f3li\u00e1val fed\u00fcnk le \u00e9s az oldal\u00e1ba pedig 6 cm sz\u00e9les \u00e1tl\u00e1tsz\u00f3 tortaf\u00f3li\u00e1t ( rhodoid) tesz\u00fcnk.<\/li>
      3. \u00a0Az azonos sz\u00e9less\u00e9g\u0171 karik\u00e1ra v\u00e1gott epreket gondosan elhelyezz\u00fck az alj\u00e1n \u00e9s az oldal\u00e1n, majd a kr\u00e9mmel a keletkezett lyukakat bekenj\u00fck. \u00c9s kb f\u00e9l centi vastagon t\u00f6lt\u00fcnk bele kr\u00e9met. A sz\u00e9lekre k\u00e9ssel felh\u00fazzuk a kr\u00e9met.<\/li>
      4. A kisebb m\u00e9ret\u0171 pisk\u00f3t\u00e1t belehelyezz\u00fck a karik\u00e1ba. Finoman megnyomkodjuk, hogy egyenletes fek\u00fcdj\u00f6n a kr\u00e9mre.<\/li>
      5. \u00dajabb adag kr\u00e9mmel t\u00f6ltj\u00fck a tort\u00e1t , majd a marin\u00e1lt epret is bet\u00f6ltj\u00fck.<\/li>
      6. A marad\u00e9k kr\u00e9mmel megkenj\u00fck , sz\u00e9pen eldolgozzuk \u00e9s lez\u00e1rjuk a nagyobb m\u00e9ret\u0171 pisk\u00f3ta karik\u00e1val. A kr\u00e9met elegyengetj\u00fck a sz\u00e9l\u00e9n hogy egyenes legyen a torta alja.<\/li>
      7. 12 \u00f3r\u00e1ra h\u0171t\u0151be tessz\u00fck.<\/li><\/ol>\n\n\n\n

        <\/p>\n\n\n\n

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

        Fraisier – Yann Couvreur receptje alapj\u00e1n<\/p>","protected":false},"author":1,"featured_media":1236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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