{"id":5225,"date":"2025-05-10T18:08:45","date_gmt":"2025-05-10T18:08:45","guid":{"rendered":"https:\/\/www.rady-ch.top\/?p=5225"},"modified":"2025-05-10T18:08:46","modified_gmt":"2025-05-10T18:08:46","slug":"tohle-jsou-nejcerstvejsi-koblihy-jake-jsem-kdy-ochutnal-a-tajemstvi","status":"publish","type":"post","link":"https:\/\/www.rady-ch.top\/?p=5225","title":{"rendered":"Tohle jsou nej\u010derstv\u011bj\u0161\u00ed koblihy, jak\u00e9 jsem kdy ochutnal\/a! Tajemstv\u00ed?"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Aha, tady je tajemstv\u00ed a recept na nejm\u011bk\u010d\u00ed koblihy, jak\u00e9 jste kdy ochutnali! P\u0159ipravte se, proto\u017ee tato metoda s t\u011bstem opravdu d\u011bl\u00e1 z\u00e1zraky. A tajemstv\u00edm nen\u00ed nic jin\u00e9ho ne\u017e technika tangzhong (\u6e6f\u7a2e), metoda \u0161iroce pou\u017e\u00edvan\u00e1 v asijsk\u00e9m pe\u010den\u00ed k dosa\u017een\u00ed neuv\u011b\u0159iteln\u011b m\u011bkk\u00e9ho a pru\u017en\u00e9ho t\u011bsta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tajemstv\u00ed: Tangzhong (vodn\u00ed j\u00ed\u0161ka)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tangzhong je proces p\u0159edva\u0159en\u00ed, p\u0159i kter\u00e9m se \u010d\u00e1st mouky va\u0159\u00ed s vodou nebo ml\u00e9kem p\u0159i n\u00edzk\u00e9 teplot\u011b, dokud nevznikne hust\u00e1 pasta. Tento proces m\u011bn\u00ed \u0161krobovou strukturu mouky, d\u00edky \u010demu\u017e je schopna zadr\u017eet v\u00edce vody. V\u00fdsledkem je, \u017ee hotov\u00e9 t\u011bsto je mnohem m\u011bk\u010d\u00ed, vlh\u010d\u00ed a d\u00e9le vydr\u017e\u00ed \u010derstv\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Recept na nejm\u011bk\u010d\u00ed koblihy (s tangzhongem):<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A. P\u0159\u00edprava Tangzhongu:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">25 g hladk\u00e9 mouky<br>125 ml vody (nebo ml\u00e9ka pro intenzivn\u011bj\u0161\u00ed chu\u0165)<br>V mal\u00e9m hrnci sm\u00edchejte mouku s vodou (nebo ml\u00e9kem) do hladka.<br>Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te na m\u00edrn\u00e9m ohni, dokud sm\u011bs nezhoustne na konzistenci podobnou pudinku. To je cca. Trv\u00e1 to 2 a\u017e 3 minuty. Metli\u010dka by m\u011bla ve sm\u011bsi zanechat stopu.<br>Nalijte tangzhong do \u010dist\u00e9 n\u00e1doby, p\u0159ikryjte ho potravinovou f\u00f3li\u00ed p\u0159\u00edmo na povrchu, aby se netvo\u0159ila k\u016frka, a nechte zcela vychladnout na pokojovou teplotu.<br>B. Ingredience na t\u011bsto na koblihy:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chlazen\u00fd tangzhong (horn\u00ed \u010d\u00e1st)<br>250 g hladk\u00e9 mouky (v\u00edce na v\u00e1len\u00ed)<br>50 g krystalov\u00e9ho cukru<br>1 l\u017ei\u010dka instantn\u00edho dro\u017ed\u00ed<br>1\/4 \u010dajov\u00e9 l\u017ei\u010dky soli<br>1 velk\u00e9 vejce<br>60 ml tepl\u00e9ho ml\u00e9ka<br>30 g rozpu\u0161t\u011bn\u00e9ho m\u00e1sla (nebo rostlinn\u00e9ho oleje)<br>Olej na sma\u017een\u00ed<br>C. P\u0159\u00edprava t\u011bsta na koblihy:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ve velk\u00e9 m\u00edse sm\u00edchejte mouku, cukr, instantn\u00ed dro\u017ed\u00ed a s\u016fl.<br>V jin\u00e9 m\u00edse roz\u0161lehejte vejce, pot\u00e9 p\u0159idejte tepl\u00e9 ml\u00e9ko a rozpu\u0161t\u011bn\u00e9 m\u00e1slo (nebo olej).<br>Mokr\u00e9 ingredience p\u0159idejte k such\u00fdm a pot\u00e9 p\u0159idejte zcela vychladl\u00fd tangzhong.<br>Za\u010dn\u011bte hn\u00edst t\u011bsto ru\u010dn\u011b nebo v stroji po dobu cca. Hn\u011b\u0165te 8-10 minut, dokud t\u011bsto nebude m\u011bkk\u00e9, elastick\u00e9 a m\u00edrn\u011b lepiv\u00e9.<br>Z t\u011bsta vytvarujte kouli, vlo\u017ete ji do lehce vymazan\u00e9 m\u00edsy, oto\u010dte ji, aby se obalila olejem, p\u0159ikryjte ut\u011brkou nebo potravinovou f\u00f3li\u00ed a nechte na tepl\u00e9m m\u00edst\u011b p\u0159ibli\u017en\u011b kynout. Nechte to 1-1,5 hodiny odpo\u010dinout, dokud nezdvojn\u00e1sob\u00ed sv\u016fj objem.<br>D. Formov\u00e1n\u00ed a druh\u00e9 kynut\u00ed koblih:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vykynut\u00e9 t\u011bsto vyklopte na lehce pomou\u010den\u00fd povrch a jemn\u011b z n\u011bj vytla\u010dte vzduch.<br>Nat\u00e1hn\u011bte to cca. Tlou\u0161\u0165ka 1\u20131,5 cm.<br>Na vykrajov\u00e1n\u00ed koblih pou\u017eijte vykrajov\u00e1tko na koblihy (o pr\u016fm\u011bru cca 8\u201310 cm). St\u0159ed vykrojte mal\u00fdm vykrajov\u00e1tkem (o pr\u016fm\u011bru asi 2-3 cm).<br>Koblihy a otvory po koblih\u00e1ch dejte na plech vylo\u017een\u00fd pe\u010dic\u00edm pap\u00edrem. Voln\u011b je p\u0159ikryjte potravinovou f\u00f3li\u00ed nebo lehkou kuchy\u0148skou ut\u011brkou a nechte je na tepl\u00e9m m\u00edst\u011b asi 1 hodinu kynout. Nechte to 30\u201345 minut odpo\u010dinout.<br>E. Pe\u010den\u00ed koblih:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">V hlubok\u00e9 p\u00e1nvi nebo hrnci rozeh\u0159ejte na st\u0159edn\u00edm plameni (p\u0159ibli\u017en\u011b 170\u2013180 \u00b0C) dostatek oleje na sma\u017een\u00ed. Olej je dobr\u00fd, kdy\u017e se do n\u011bj vlo\u017e\u00ed kousek t\u011bsta a ten pomalu zhn\u011bdne.<br>Vykynut\u00e9 koblihy (a d\u00edrky po koblih\u00e1ch) opatrn\u011b vkl\u00e1dejte do hork\u00e9ho oleje. Ned\u00e1vejte do p\u00e1nve najednou p\u0159\u00edli\u0161 mnoho oleje, abyste nesn\u00ed\u017eili teplotu.<br>Sma\u017ete koblihy cca. 2-3 minuty dozlatova.<br>Hotov\u00e9 koblihy vyjm\u011bte d\u011brovanou l\u017e\u00edc\u00ed a polo\u017ete je na tal\u00ed\u0159 vylo\u017een\u00fd pap\u00edrov\u00fdmi ut\u011brkami, aby se okapal p\u0159ebyte\u010dn\u00fd olej.<br>F. Smalt nebo n\u00e1t\u011br (voliteln\u00e9):<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Koblihy m\u016f\u017eete posypat mou\u010dkov\u00fdm cukrem nebo si p\u0159ipravit r\u016fzn\u00e9 polevy (nap\u0159\u00edklad \u010dokol\u00e1dovou nebo cukrovou).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aha, tady je tajemstv\u00ed a recept na nejm\u011bk\u010d\u00ed koblihy, jak\u00e9 jste kdy ochutnali! P\u0159ipravte se, proto\u017ee tato metoda s t\u011bstem opravdu d\u011bl\u00e1 z\u00e1zraky. A tajemstv\u00edm nen\u00ed nic jin\u00e9ho ne\u017e technika [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":5226,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-5225","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tohle jsou nej\u010derstv\u011bj\u0161\u00ed koblihy, jak\u00e9 jsem kdy ochutnal\/a! 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