Peka prave orehove potice je lahko velik izziv, sploh, \u010de nismo ravno pekarske mojstrice. Poleg tega pa je zamudna. No, na\u0161e poti\u010dke pa so ravno tako okusne, poleg tega pa je priprava enostavnej\u0161a in mo\u017enosti, da ga polomimo, je veliko manj.<\/p>\n
Orehove poti\u010dke<\/h2>\n\n\t\t\t\t\t\u010ce \u017eelimo nadevu dodati rozine, jih moramo nekaj ur prej namo\u010diti (Foto: Profimedia)<\/figcaption><\/figure>\n
Sestavine:<\/h3>\n
Za testo:<\/span><\/p>\n
– 500 g polnozrnate p\u0161eni\u010dne moke<\/p>\n
– zavoj\u010dek suhega kvasa<\/p>\n
– 2 dcl mla\u010dnega mleka<\/p>\n
– 10 dag sladkorja + zavoj\u010dek vanilijevega sladkorja<\/p>\n
– 10 dag masla<\/p>\n
– 3 rumenjaki<\/p>\n
Za nadev:<\/span><\/p>\n
– 30 dag mletih orehov<\/p>\n
– 150 ml sladke smetane<\/p>\n
– 20 dag sladkorja<\/p>\n
– 3 beljaki<\/p>\n
– 0,3 dcl ruma<\/p>\n
Moko presejemo v posodo za testo in vanjo vme\u0161amo kvas, sladkor in vanilijev sladkor, \u0161\u010depec soli ter z mlekom, maslom in rumenjaki (beljake prihranimo za nadev) zgnetemo testo, ki ga pokrijemo in pustimo vzhajati 40-50 min na toplem mestu, dokler ne podvoji volumna.<\/p>\n
Medtem ko \u010dakamo na testo, pripravimo nadev: orehe prelijemo s smetano, vme\u0161amo sladkor in rum ter sneg iz beljakov, pri tem pazimo, da nadev ni preredek, zato beljak dodajamo po delih, dokler ne dose\u017eemo ravno prav mazave a goste zmesi.<\/p>\n
Pe\u010dico ogrejemo na 200\u00b0C.<\/p>\n\n\t\t\t\t\tNadeva ne nama\u017eemo \u010disto do roba (Foto: Profimedia)<\/figcaption><\/figure>\n
Ko je testo vz\u0161lo, ga na hitro pregnetemo in razdelimo na dva dela; najprej na pomokani povr\u0161ini razvaljamo prvega, da dobimo pravokotno obliko v debelini 1 cm ter ga prema\u017eemo s polovico nadeva (pri tem izpustimo 2 cm roba z vseh strani, da nam nadev ne bi uhajal, ko zvijemo testo). Testo nato zvijemo kot za potico in zavitek z ostrim no\u017eem nare\u017eemo na 2 cm debele rezine, ki jih plosko polo\u017eimo na peka\u010d, oblo\u017een s papirjem za peko. Enako ponovimo s preostalo polovico. Napolniti bi morali dva peka\u010da, ki ju vstavimo v pe\u010dico pri 200\u00b0C za 20 minut in na polovici peke zamenjamo zgornjega in spodnjega, da bosta enakomerno zape\u010dena.<\/p>\n
OPOMBA: Peka klasi\u010dne potice zahteva dobro mero izku\u0161enj in spretnosti, saj se lahko marsikaj ponesre\u010di; testo lahko denimo odstopa od nadeva, zato narezani kosi razpadajo v roki, ali pa se potica sesede, ker smo naredili preve\u010d rahlo testo. Vsem ‘\u010darovnijam’, ki so potrebne za vrhunsko potico pa se izognemo s tem receptom, saj bodo poti\u010dke v vsakem primeru lepe na pogled in okusne.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"
Ne le, da so te poti\u010dke zelo ljubke na pogled, tudi priprava je veliko bolj enostavna, kot pri klasi\u010dni orehovi potici!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1094],"tags":[1421,1422,10860,15398,1423],"source":[1373,1426,1334],"supertag":[],"acf":[],"yoast_head":"\n
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