{"id":7959,"date":"2025-10-05T14:02:26","date_gmt":"2025-10-05T14:02:26","guid":{"rendered":"https:\/\/www.rady-ch.top\/?p=7959"},"modified":"2025-10-05T14:02:27","modified_gmt":"2025-10-05T14:02:27","slug":"tenhle-krehky-jablecny-kolac-je-podzim-v-te-nejlepsi-podobe","status":"publish","type":"post","link":"https:\/\/www.rady-ch.top\/?p=7959","title":{"rendered":"Tenhle k\u0159ehk\u00fd jable\u010dn\u00fd kol\u00e1\u010d je podzim v t\u00e9 nejlep\u0161\u00ed podob\u011b."},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">M\u00e1te naprostou pravdu! <strong>K\u0159ehk\u00fd jable\u010dn\u00fd kol\u00e1\u010d<\/strong> je esenc\u00ed podzimu \u2013 m\u00e1slov\u00e9 t\u011bsto, \u0161\u0165avnat\u00e1 jablka a ta nezam\u011bniteln\u00e1 v\u016fn\u011b sko\u0159ice, kter\u00e1 provon\u00ed cel\u00fd d\u016fm. Je to klasika, kter\u00e1 nikdy neomrz\u00ed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Abychom si ten podzimn\u00ed z\u00e1\u017eitek dop\u0159\u00e1li i v kuchyni, p\u0159ipravila jsem pro v\u00e1s dva osv\u011bd\u010den\u00e9 recepty na k\u0159ehk\u00fd jable\u010dn\u00fd kol\u00e1\u010d. M\u016f\u017eete si vybrat, jestli d\u00e1te p\u0159ednost variant\u011b <strong>s drobenkou<\/strong> nebo <strong>s meru\u0148kovou glazurou a pl\u00e1tky jablek<\/strong>!<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">1. K\u0159ehk\u00fd jable\u010dn\u00fd kol\u00e1\u010d s m\u00e1slovou drobenkou (Klasika)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Tato varianta m\u00e1 vl\u00e1\u010dn\u00e9 spodn\u00ed t\u011bsto, bohatou n\u00e1pl\u0148 a k\u0159upavou drobenku navrchu.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Suroviny<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Na t\u011bsto a drobenku (v pom\u011bru 2:1)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>400 g<\/strong> hladk\u00e9 mouky<\/li>\n\n\n\n<li><strong>200 g<\/strong> studen\u00e9ho m\u00e1sla (nakr\u00e1jen\u00e9ho na kosti\u010dky)<\/li>\n\n\n\n<li><strong>100 g<\/strong> mou\u010dkov\u00e9ho cukru<\/li>\n\n\n\n<li><strong>1<\/strong> vejce<\/li>\n\n\n\n<li><strong>1 l\u017ei\u010dka<\/strong> pr\u00e1\u0161ku do pe\u010diva (nebo jen \u0161petka soli, pokud chcete \u010dist\u011b lineck\u00e9 t\u011bsto)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Na n\u00e1pl\u0148<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1 kg<\/strong> kyselej\u0161\u00edch jablek (nastrouhan\u00fdch nahrubo)<\/li>\n\n\n\n<li><strong>100 g<\/strong> krupicov\u00e9ho cukru (nebo podle chuti a sladkosti jablek)<\/li>\n\n\n\n<li><strong>2 l\u017ei\u010dky<\/strong> mlet\u00e9 sko\u0159ice<\/li>\n\n\n\n<li><strong>1 s\u00e1\u010dek<\/strong> vanilkov\u00e9ho pudinku v pr\u00e1\u0161ku (pro zahu\u0161t\u011bn\u00ed \u0161\u0165\u00e1vy)<\/li>\n\n\n\n<li><strong>\u0160\u0165\u00e1va z \u00bd citronu<\/strong><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Postup<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>P\u0159ipravte t\u011bsto a drobenku:<\/strong> V m\u00edse sm\u00edchejte mouku, cukr, pr\u00e1\u0161ek do pe\u010diva a p\u0159idejte studen\u00e9 m\u00e1slo. Prsty propracujte na drobenku. <strong>Dv\u011b t\u0159etiny<\/strong> drobenky p\u0159esu\u0148te do jin\u00e9 m\u00edsy, p\u0159idejte k n\u00ed <strong>vejce<\/strong> a rychle vypracujte hladk\u00e9 kompaktn\u00ed t\u011bsto.<\/li>\n\n\n\n<li><strong>Chlazen\u00ed:<\/strong> T\u011bsto zabalte do f\u00f3lie a dejte do lednice alespo\u0148 na <strong>30 minut<\/strong>. Zbylou, sypkou drobenku odlo\u017ete stranou.<\/li>\n\n\n\n<li><strong>P\u0159ipravte n\u00e1pl\u0148:<\/strong> Jablka oloupejte a nastrouhejte (p\u0159\u00edpadn\u011b nakr\u00e1jejte na kosti\u010dky a kr\u00e1tce poduste). Sm\u00edchejte je se sko\u0159ic\u00ed, cukrem, pudinkov\u00fdm pr\u00e1\u0161kem a citronovou \u0161\u0165\u00e1vou.<\/li>\n\n\n\n<li><strong>Sestaven\u00ed a pe\u010den\u00ed:<\/strong> Troubu p\u0159edeh\u0159ejte na <strong>180 \u00b0C<\/strong>. T\u011bsto rozv\u00e1lejte a vylo\u017ete j\u00edm kol\u00e1\u010dovou formu (\u00d8 26-28 cm) v\u010detn\u011b okraj\u016f. Dno prop\u00edchejte vidli\u010dkou. Navrstv\u011bte jable\u010dnou n\u00e1pl\u0148 a nakonec rovnom\u011brn\u011b posypte zbylou drobenkou.<\/li>\n\n\n\n<li>Pe\u010dte asi <strong>35\u201345 minut<\/strong> dozlatova. P\u0159ed pod\u00e1v\u00e1n\u00edm nechte vychladnout a popra\u0161te mou\u010dkov\u00fdm cukrem.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">2. K\u0159ehk\u00fd kol\u00e1\u010d s pl\u00e1tky jablek a glazurou (Elegantn\u00ed varianta)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Tato verze se \u010dasto naz\u00fdv\u00e1 &#8220;Francouzsk\u00fd jable\u010dn\u00fd kol\u00e1\u010d&#8221; a je velmi efektn\u00ed.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Suroviny<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Na k\u0159ehk\u00e9 t\u011bsto<\/strong> (pro formu cca \u00d8 25 cm)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>100 g<\/strong> hladk\u00e9 mouky<\/li>\n\n\n\n<li><strong>100 g<\/strong> polohrub\u00e9 mouky<\/li>\n\n\n\n<li><strong>100 g<\/strong> m\u00e1sla pokojov\u00e9 teploty (nakr\u00e1jen\u00e9ho na kosti\u010dky)<\/li>\n\n\n\n<li><strong>1<\/strong> \u017eloutek<\/li>\n\n\n\n<li><strong>2\u20133 l\u017e\u00edce<\/strong> studen\u00e9 vody<\/li>\n\n\n\n<li><strong>\u0160petka<\/strong> soli<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Na n\u00e1pl\u0148 a glazuru<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>5-6<\/strong> kyselej\u0161\u00edch jablek<\/li>\n\n\n\n<li><strong>3 l\u017e\u00edce<\/strong> krupicov\u00e9ho cukru<\/li>\n\n\n\n<li><strong>30-50 g<\/strong> m\u00e1sla na tenk\u00e9 pl\u00e1tky<\/li>\n\n\n\n<li><strong>6 l\u017ei\u010dek<\/strong> meru\u0148kov\u00e9ho d\u017eemu<\/li>\n\n\n\n<li><strong>2 l\u017e\u00edce<\/strong> aromatick\u00e9ho alkoholu (nap\u0159. rum, t\u0159e\u0161\u0148ovice nebo calvados)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Postup<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>T\u011bsto:<\/strong> Sm\u00edchejte mouky, s\u016fl, m\u00e1slo a \u017eloutek na drobenku. P\u0159idejte studenou vodu a rychle vypracujte kompaktn\u00ed t\u011bsto. Zplo\u0161t\u011bte, zabalte do f\u00f3lie a nechte chladit <strong>30 minut<\/strong>.<\/li>\n\n\n\n<li><strong>Sestaven\u00ed:<\/strong> Troubu p\u0159edeh\u0159ejte na <strong>180 \u00b0C (horkovzduch 160 \u00b0C)<\/strong> nebo <strong>200 \u00b0C<\/strong> (z\u00e1vis\u00ed na receptu, ale 180 \u00b0C je bezpe\u010dn\u011bj\u0161\u00ed pro za\u010d\u00e1tek). T\u011bsto vyv\u00e1lejte a vylo\u017ete j\u00edm formu. Dno prop\u00edchejte.<\/li>\n\n\n\n<li><strong>Jablka:<\/strong> Jablka oloupejte a nakr\u00e1jejte na <strong>tenk\u00e9 pl\u00e1tky<\/strong>. Vyskl\u00e1dejte je do formy na t\u011bsto v soust\u0159edn\u00fdch kruz\u00edch, aby se p\u0159ekr\u00fdvaly.<\/li>\n\n\n\n<li><strong>Pe\u010den\u00ed:<\/strong> Jablka posypte <strong>cukrem<\/strong> a pokla\u010fte tenk\u00fdmi pl\u00e1tky <strong>m\u00e1sla<\/strong>. Pe\u010dte asi <strong>45\u201350 minut<\/strong> dozlatova.<\/li>\n\n\n\n<li><strong>Glazura:<\/strong> Ke konci pe\u010den\u00ed (nebo hned po vyta\u017een\u00ed) v rendl\u00edku proh\u0159ejte <strong>meru\u0148kov\u00fd d\u017eem<\/strong> s <strong>alkoholem<\/strong>.<\/li>\n\n\n\n<li>Kol\u00e1\u010d ihned po upe\u010den\u00ed pot\u0159ete horkou <strong>glazurou<\/strong>, dod\u00e1 mu lesk a \u0161\u0165avnatost. Nechte zcela vychladnout.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Kter\u00e1 verze v\u00e1m von\u00ed v\u00edc? Klasi\u010dt\u011bj\u0161\u00ed s drobenkou, nebo ta elegantn\u00ed s glazurou?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>M\u00e1te naprostou pravdu! K\u0159ehk\u00fd jable\u010dn\u00fd kol\u00e1\u010d je esenc\u00ed podzimu \u2013 m\u00e1slov\u00e9 t\u011bsto, \u0161\u0165avnat\u00e1 jablka a ta nezam\u011bniteln\u00e1 v\u016fn\u011b sko\u0159ice, kter\u00e1 provon\u00ed cel\u00fd d\u016fm. Je to klasika, kter\u00e1 nikdy neomrz\u00ed. Abychom [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":7960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-7959","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>Tenhle k\u0159ehk\u00fd jable\u010dn\u00fd kol\u00e1\u010d je podzim v t\u00e9 nejlep\u0161\u00ed podob\u011b. - Recept\u00e1\u0159<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rady-ch.top\/?p=7959\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tenhle k\u0159ehk\u00fd jable\u010dn\u00fd kol\u00e1\u010d je podzim v t\u00e9 nejlep\u0161\u00ed podob\u011b. - Recept\u00e1\u0159\" \/>\n<meta property=\"og:description\" content=\"M\u00e1te naprostou pravdu! K\u0159ehk\u00fd jable\u010dn\u00fd kol\u00e1\u010d je esenc\u00ed podzimu \u2013 m\u00e1slov\u00e9 t\u011bsto, \u0161\u0165avnat\u00e1 jablka a ta nezam\u011bniteln\u00e1 v\u016fn\u011b sko\u0159ice, kter\u00e1 provon\u00ed cel\u00fd d\u016fm. Je to klasika, kter\u00e1 nikdy neomrz\u00ed. 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