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Nekoliko dobrih slastičarskih savjeta stiže iz poznate šibenske slastičarnice Noemi

Na Instagram profilu šibenske slastičarnice Noemi, iza koje stoji slastičarka Srđana Pažanin, ovih smo dana naletjeli na jednostavne, a prilično korisne savjete kada je u pitanju priprema slastica. U objavi koju su podijelili glavna tema je maslac pa su tako naveli kako kod pripreme kolača maslac (uglavnom) uvijek mora biti sobne temperature.

"Kad je u receptu navedeno kako maslac treba biti sobne temperature - nemojte se oglušiti na to. Vrijedi se sjetiti izvaditi maslac dovoljno ranije kako bi krajnji ishod bio baš onakav kakav treba biti - prozračan biskvit koji nema nabijene masne slojeve. Ako recept traži sobnu temperaturu maslaca, najčešće je to zato što ćete ga prvo pjenasto tući sa šećerom da bi bio lijepo razrađen pritom dobivajući veći volumen. Kad je maslac prehladan, pretvara se u kuglu sa šećerom i svi drugi dodani sastojci neće se lijepo sjediniti", napisali su.

Dodali bismo, jedino kod pripreme prhkog tijesta za pite ili kekse važno je koristiti hladan maslac i raditi brzo kako se pod prstima ne bi otopio, ali i kako tijesto ne bi postalo žilavo.

Osim savjeta o maslacu, dodali su i nekoliko važnih opaski vezanih za jaja. Kako pišu, u pitanju je još jedna namirnica koju iz hladnjaka vrijedi izvaditi na vrijeme.

"Ako u lijepo tučeni maslac sobne temperature dodate jaja iz hladnjaka, maslac će se zbog temperature jaja - šokirati, pretvoriti u grudice te se neće ravnomjerno stopiti s ostatkom smjese. Jaje najbolje dodajte i miksajte jedno po jedno kako bi smjesa ostala prozračna i kremasta. Svakako uzmite u obzir koja je vaša sobna temperatura da maslac ne stoji vani predugo (ako je jako vruće) ili prekratko (ako je hladnija prostorija)", napisali u svojoj objavi.

Šibenska slastičarnica Noemi otvorena je još 2018. godine, a iza cijelog projekta stoji Srđana Pažanin, vlasnica i glavna slastičarka. Svoj posao odlučila je pokrenuti nakon godina stjecanja iskustva na mjestima kao što je zagrebačka slastičarnica Mak na Konac, šibenski restoran Pelegrini te splitski hotel Le Meridien Lav. Što točno nudi Noemi provjeriti možete odlaskom na Instagram profil slastičarnice.

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Uz dobre savjete poznate šibenske slastičarke pecite odlične slastice

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 Alvarez/Getty Images ) ) [bgPosition] => [text] => {OCMSplitter}

Nekoliko dobrih slastičarskih savjeta stiže iz poznate šibenske slastičarnice Noemi

Na Instagram profilu šibenske slastičarnice Noemi, iza koje stoji slastičarka Srđana Pažanin, ovih smo dana naletjeli na jednostavne, a prilično korisne savjete kada je u pitanju priprema slastica. U objavi koju su podijelili glavna tema je maslac pa su tako naveli kako kod pripreme kolača maslac (uglavnom) uvijek mora biti sobne temperature.

"Kad je u receptu navedeno kako maslac treba biti sobne temperature - nemojte se oglušiti na to. Vrijedi se sjetiti izvaditi maslac dovoljno ranije kako bi krajnji ishod bio baš onakav kakav treba biti - prozračan biskvit koji nema nabijene masne slojeve. Ako recept traži sobnu temperaturu maslaca, najčešće je to zato što ćete ga prvo pjenasto tući sa šećerom da bi bio lijepo razrađen pritom dobivajući veći volumen. Kad je maslac prehladan, pretvara se u kuglu sa šećerom i svi drugi dodani sastojci neće se lijepo sjediniti", napisali su.

Dodali bismo, jedino kod pripreme prhkog tijesta za pite ili kekse važno je koristiti hladan maslac i raditi brzo kako se pod prstima ne bi otopio, ali i kako tijesto ne bi postalo žilavo.

Osim savjeta o maslacu, dodali su i nekoliko važnih opaski vezanih za jaja. Kako pišu, u pitanju je još jedna namirnica koju iz hladnjaka vrijedi izvaditi na vrijeme.

"Ako u lijepo tučeni maslac sobne temperature dodate jaja iz hladnjaka, maslac će se zbog temperature jaja - šokirati, pretvoriti u grudice te se neće ravnomjerno stopiti s ostatkom smjese. Jaje najbolje dodajte i miksajte jedno po jedno kako bi smjesa ostala prozračna i kremasta. Svakako uzmite u obzir koja je vaša sobna temperatura da maslac ne stoji vani predugo (ako je jako vruće) ili prekratko (ako je hladnija prostorija)", napisali u svojoj objavi.

Šibenska slastičarnica Noemi otvorena je još 2018. godine, a iza cijelog projekta stoji Srđana Pažanin, vlasnica i glavna slastičarka. Svoj posao odlučila je pokrenuti nakon godina stjecanja iskustva na mjestima kao što je zagrebačka slastičarnica Mak na Konac, šibenski restoran Pelegrini te splitski hotel Le Meridien Lav. Što točno nudi Noemi provjeriti možete odlaskom na Instagram profil slastičarnice.

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Alvarez/Getty Images
Alvarez/Getty Images

Uz dobre savjete poznate šibenske slastičarke pecite odlične slastice
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Dobri savjeti šibenske slastičarke: Zašto maslac i jaja trebaju biti sobne temperature?

Piše Lidija Lončarić/Dobra hrana
18. ožujka 2023. - 19:06
&lt;p&gt;Uz dobre savjete poznate šibenske slastičarke pecite odlične slastice&lt;/p&gt;
Uz dobre savjete poznate šibenske slastičarke pecite odlične slasticeAlvarez/Getty Images

Nekoliko dobrih slastičarskih savjeta stiže iz poznate šibenske slastičarnice Noemi

Na Instagram profilu šibenske slastičarnice Noemi, iza koje stoji slastičarka Srđana Pažanin, ovih smo dana naletjeli na jednostavne, a prilično korisne savjete kada je u pitanju priprema slastica. U objavi koju su podijelili glavna tema je maslac pa su tako naveli kako kod pripreme kolača maslac (uglavnom) uvijek mora biti sobne temperature.

"Kad je u receptu navedeno kako maslac treba biti sobne temperature - nemojte se oglušiti na to. Vrijedi se sjetiti izvaditi maslac dovoljno ranije kako bi krajnji ishod bio baš onakav kakav treba biti - prozračan biskvit koji nema nabijene masne slojeve. Ako recept traži sobnu temperaturu maslaca, najčešće je to zato što ćete ga prvo pjenasto tući sa šećerom da bi bio lijepo razrađen pritom dobivajući veći volumen. Kad je maslac prehladan, pretvara se u kuglu sa šećerom i svi drugi dodani sastojci neće se lijepo sjediniti", napisali su.

Dodali bismo, jedino kod pripreme prhkog tijesta za pite ili kekse važno je koristiti hladan maslac i raditi brzo kako se pod prstima ne bi otopio, ali i kako tijesto ne bi postalo žilavo.

Osim savjeta o maslacu, dodali su i nekoliko važnih opaski vezanih za jaja. Kako pišu, u pitanju je još jedna namirnica koju iz hladnjaka vrijedi izvaditi na vrijeme.

"Ako u lijepo tučeni maslac sobne temperature dodate jaja iz hladnjaka, maslac će se zbog temperature jaja - šokirati, pretvoriti u grudice te se neće ravnomjerno stopiti s ostatkom smjese. Jaje najbolje dodajte i miksajte jedno po jedno kako bi smjesa ostala prozračna i kremasta. Svakako uzmite u obzir koja je vaša sobna temperatura da maslac ne stoji vani predugo (ako je jako vruće) ili prekratko (ako je hladnija prostorija)", napisali u svojoj objavi.

Šibenska slastičarnica Noemi otvorena je još 2018. godine, a iza cijelog projekta stoji Srđana Pažanin, vlasnica i glavna slastičarka. Svoj posao odlučila je pokrenuti nakon godina stjecanja iskustva na mjestima kao što je zagrebačka slastičarnica Mak na Konac, šibenski restoran Pelegrini te splitski hotel Le Meridien Lav. Što točno nudi Noemi provjeriti možete odlaskom na Instagram profil slastičarnice.

#SRĐANA PAŽANIN#SLASTICE#SAVJETI
11. svibanj 2024 19:34