{"id":1868,"date":"2020-09-14T05:07:47","date_gmt":"2020-09-14T03:07:47","guid":{"rendered":"https:\/\/slovopres.com\/kuvar\/?p=1868"},"modified":"2020-09-14T05:09:43","modified_gmt":"2020-09-14T03:09:43","slug":"medenjaci-posni-i-mrsni-2-recepta","status":"publish","type":"post","link":"https:\/\/slovopres.com\/kuvar\/medenjaci-posni-i-mrsni-2-recepta\/","title":{"rendered":"Medenjaci \u2013 posni i mrsni \u2013 2 recepta"},"content":{"rendered":"

\"Medenjaci<\/p>\n

Medenjaci su starinski kola\u010di koji se lako prave i koji nisu izgubili popularnost ni u moderno vreme<\/strong><\/h2>\n

Medenjaci \u2013 posni <\/strong><\/h3>\n

Sastojci<\/h2>\n
    \n
  • 4 \u0161olje bra\u0161na<\/li>\n
  • \u0161olja \u0161e\u0107era<\/li>\n
  • ka\u0161i\u010dica sode bikarbone<\/li>\n
  • \u0161olja ulja<\/li>\n
  • \u0161olja meda<\/li>\n
  • \u0161olja vode (mo\u017ee i kisela)<\/li>\n<\/ul>\n

    Glazura:<\/strong><\/p>\n

      \n
    • 1\/2 \u0161olje prah-\u0161e\u0107era<\/li>\n
    • sok 1\/2 limuna<\/li>\n<\/ul>\n

      Prosejano bra\u0161no pome\u0161ajte sa \u0161e\u0107erom i sodom bikarbonom, dodajte ulje i med, i na kraju postepeno dodajte vodu, pa zamesite meko testo koje se ne lepi za ruke. Od testa odvajajte komade veli\u010dine oraha. U podmazan pleh re\u0111ajte kuglice s razmakom (3-4 cm), malo ih pritisnite rukom i pecite na 180 stepeni. Dok se peku, kuglice \u0107e se malo sle\u0107i i ra\u0161iriti. Izvadite iz rerne, ohladite i prema\u017eite glazurom od prah-\u0161e\u0107era umu\u0107enog varja\u010dom s limunovim sokom.<\/p>\n

      <\/div>\n

      Ako \u017eelite ne\u0161to modernije medenjake, testo razvucite oklagijom i vadite oblike koje \u017eelite: srca, zvezde, cveti\u0107e… Oblik koji dobijete posle pe\u010denja bi\u0107e malo \u0161iri, ali svakako prepoznatljiv.<\/p>\n

      Glazuru mutite varja\u010dom da postane sjajna i bude takve konzistencije da mo\u017ee da se razmazuje.<\/p>\n

       <\/p>\n

      Medenjaci \u2013 mrsni <\/strong><\/h3>\n

      Sastojci<\/h2>\n
        \n
      • 100 g masti<\/li>\n
      • 6 ka\u0161ika + 200 g \u0161e\u0107era<\/li>\n
      • 2,5 dl mleka<\/li>\n
      • 2 ka\u0161ike meda<\/li>\n
      • ka\u0161ika cimeta<\/li>\n
      • malo mlevenog karanfili\u0107a<\/li>\n
      • malo muskatnog ora\u0161\u0107i\u0107a<\/li>\n
      • 2 \u017eumanceta<\/li>\n
      • 700 g bra\u0161na<\/li>\n
      • ka\u0161i\u010dica sode bikarbone<\/li>\n<\/ul>\n

        Prvo \u201eoperite\u201d mast: u mast sipajte malo vode, pa mutite varja\u010dom dok sva te\u010dnost ne nestane. Cilj je da dobijete bisernobelu mast. Ukoliko posle prvog \u201epranja\u201d nije takva, ponovite postupak. I tako sve dok ne bude toliko bela i ble\u0161tava da vas podseti na veliki biser. Mast se naj\u010de\u0161\u0107e pere \u201eiz tri vode\u201d, ali ni\u0161ta ne smeta ni ako je manje ili vi\u0161e. U\u0161pinujte \u0161est ka\u0161ika \u0161e\u0107era na laganoj vatri da dobijete karamel. Uspite mleko i kuvajte da se sve lepo sjedini. Sklonite s vatre, ume\u0161ajte med, cimet, karanfili\u0107 i muskatni ora\u0161\u0107i\u0107. Prohladite masu da bude mlaka. Odvojeno umutite mast sa \u017eumancima i preostalim \u0161e\u0107erom, pa spojte obe mase u jednu. U dobijenu masu sipajte bra\u0161no sa sodom bikarbonom i umesite glatko testo koje se ne lepi za ruke. Pokrijte krpom i ostavite oko sat da se odmara. Dalji postupak je kao i za posne medenjake, s tim \u0161to je preporu\u010dljivo da medenjake ne stavljate u podmazan pleh ve\u0107 u pleh s pek-papirom. Pecite na 200-220 stepeni 8-10 minuta. Po \u017eelji, mo\u017eete da ih prema\u017eete glazurom (kao u prethodnom receptu) ili ukrasite na neki drugi na\u010din.<\/p>\n

        <\/div>\n

        Medenjaci, pogotovo posni, dugo mogu da stoje. Najbolje je da ih \u010duvate u metalnoj kutiji s poklopcem, mada mogu da poslu\u017ee i neka plasti\u010dna ambala\u017ea ili obi\u010dna \u0161erpa s poklopcem.<\/p>\n

        Glazuru za medenjake tako\u0111e mo\u017eete da obojite \u2013 stavite malo prehrambene boje dok mutite prah-\u0161e\u0107er s limunovim sokom.<\/p>\n

        * Fotografija: Teodora Aran\u0111elovi\u0107<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

        Medenjaci su starinski kola\u010di koji se lako prave i koji nisu izgubili popularnost ni u moderno vreme Medenjaci \u2013 posni Sastojci 4 \u0161olje bra\u0161na \u0161olja \u0161e\u0107era ka\u0161i\u010dica sode bikarbone \u0161olja ulja \u0161olja meda \u0161olja...<\/p>\n","protected":false},"author":2,"featured_media":1869,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,29],"tags":[421,419,420],"yoast_head":"\nMedenjaci \u2013 posni i mrsni \u2013 2 recepta | Miljin kuvar<\/title>\n<meta name=\"description\" content=\"Medenjaci su starinski kola\u010di koji se lako prave i koji nisu izgubili popularnost ni u moderno vreme\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/slovopres.com\/kuvar\/medenjaci-posni-i-mrsni-2-recepta\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" 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