{"id":9559,"date":"2026-01-23T09:22:13","date_gmt":"2026-01-23T09:22:13","guid":{"rendered":"https:\/\/www.rady-ch.top\/?p=9559"},"modified":"2026-01-23T09:22:14","modified_gmt":"2026-01-23T09:22:14","slug":"nadychane-slehackove-koblihy","status":"publish","type":"post","link":"https:\/\/www.rady-ch.top\/?p=9559","title":{"rendered":"Nad\u00fdchan\u00e9 \u0161leha\u010dkov\u00e9 koblihy"},"content":{"rendered":"\n

\u0160leha\u010dkov\u00e9 koblihy jsou vrcholem sladk\u00e9ho sma\u017een\u00e9ho pe\u010diva. Na rozd\u00edl od t\u011bch klasick\u00fdch s d\u017eemem jsou tyto pln\u011bn\u00e9 bohatou vrstvou tuh\u00e9 smetany, co\u017e z nich d\u011bl\u00e1 luxusn\u00ed dezert. Kl\u00ed\u010dem k \u00fasp\u011bchu je pomal\u00e9 kynut\u00ed<\/strong> a spr\u00e1vn\u00e1 teplota sma\u017een\u00ed<\/strong>.<\/p>\n\n\n\n

Zde je recept na ty nejnad\u00fdchan\u011bj\u0161\u00ed:<\/p>\n\n\n\n

Suroviny (na cca 15\u201320 ks)<\/h3>\n\n\n\n

Na t\u011bsto:<\/strong><\/p>\n\n\n\n

    \n
  • 500 g<\/strong> hladk\u00e9 mouky (pros\u00e1t\u00e9)<\/li>\n\n\n\n
  • 250 ml<\/strong> vla\u017en\u00e9ho ml\u00e9ka<\/li>\n\n\n\n
  • 40 g<\/strong> \u010derstv\u00e9ho dro\u017ed\u00ed<\/li>\n\n\n\n
  • 60 g<\/strong> rozpu\u0161t\u011bn\u00e9ho m\u00e1sla (vla\u017en\u00e9ho)<\/li>\n\n\n\n
  • 4 \u017eloutky<\/strong> (dodaj\u00ed t\u011bstu barvu a jemnost)<\/li>\n\n\n\n
  • 50 g<\/strong> cukru krupice<\/li>\n\n\n\n
  • 1 l\u017e\u00edce<\/strong> rumu (finta: zabr\u00e1n\u00ed nas\u00e1knut\u00ed tuku do t\u011bsta)<\/li>\n\n\n\n
  • \u0160petka soli a nastrouhan\u00e1 k\u016fra z 1 citronu<\/li>\n<\/ul>\n\n\n\n

    Na n\u00e1pl\u0148 a dokon\u010den\u00ed:<\/strong><\/p>\n\n\n\n

      \n
    • 500 ml<\/strong> smetany ke \u0161leh\u00e1n\u00ed (min. 33 %, nejl\u00e9pe 40 %)<\/li>\n\n\n\n
    • 1\u20132 balen\u00ed<\/strong> ztu\u017eova\u010de \u0161leha\u010dky (nebo trocha mascarpone pro stabilitu)<\/li>\n\n\n\n
    • Mou\u010dkov\u00fd cukr na posyp\u00e1n\u00ed<\/li>\n<\/ul>\n\n\n\n
      \n\n\n\n

      Postup p\u0159\u00edpravy<\/h3>\n\n\n\n

      1. Kv\u00e1sek a t\u011bsto<\/h4>\n\n\n\n

      Do vla\u017en\u00e9ho ml\u00e9ka rozdrobte dro\u017ed\u00ed, p\u0159idejte l\u017ei\u010dku cukru a nechte na tepl\u00e9m m\u00edst\u011b vzej\u00edt kv\u00e1sek (cca 10 minut). V m\u00edse sm\u00edchejte mouku, zbytek cukru, \u017eloutky, s\u016fl, citronovou k\u016fru, rum a vze\u0161l\u00fd kv\u00e1sek. Nakonec p\u0159ilijte m\u00e1slo a vypracujte hladk\u00e9, leskl\u00e9 t\u011bsto, kter\u00e9 se nelep\u00ed na st\u011bny m\u00edsy.<\/p>\n\n\n\n

      \n

      Tip:<\/strong> T\u011bsto nechte kynout na tepl\u00e9m m\u00edst\u011b minim\u00e1ln\u011b 1 hodinu<\/strong>, dokud nezdvojn\u00e1sob\u00ed sv\u016fj objem.<\/p>\n<\/blockquote>\n\n\n\n

      2. Tvarov\u00e1n\u00ed<\/h4>\n\n\n\n

      Vykynut\u00e9 t\u011bsto vyv\u00e1lejte na pl\u00e1t siln\u00fd asi 1,5\u20132 cm<\/strong>. Formi\u010dkou nebo sklenic\u00ed vykrajujte kole\u010dka. Ta nechte na pomou\u010den\u00e9m v\u00e1le pod ut\u011brkou kynout dal\u0161\u00edch 20\u201330 minut<\/strong>. Je to d\u016fle\u017eit\u00e9 pro to, aby byly koblihy lehk\u00e9 jako obl\u00e1\u010dek.<\/p>\n\n\n\n

      3. Sma\u017een\u00ed<\/h4>\n\n\n\n

      V \u0161ir\u0161\u00edm hrnci rozpalte vy\u0161\u0161\u00ed vrstvu oleje (nebo s\u00e1dla). Koblihy vkl\u00e1dejte do oleje horn\u00ed vykynutou stranou dol\u016f<\/strong>. Sma\u017ete pod pokli\u010dkou cca 2\u20133 minuty, pot\u00e9 oto\u010dte a dosma\u017ete bez pokli\u010dky. T\u00edm se vytvo\u0159\u00ed typick\u00fd sv\u011btl\u00fd prou\u017eek uprost\u0159ed.<\/p>\n\n\n\n

      4. Pln\u011bn\u00ed \u0161leha\u010dkou<\/h4>\n\n\n\n

      Upe\u010den\u00e9 koblihy nechte zcela vychladnout na pap\u00edrov\u00e9m ubrousku. Pot\u00e9 je bu\u010f:<\/p>\n\n\n\n

        \n
      • Prokrojte nap\u016fl<\/strong> (nedokrojte \u00fapln\u011b) a pomoc\u00ed cukr\u00e1\u0159sk\u00e9ho s\u00e1\u010dku nast\u0159\u00edkejte bohatou vrstvu vy\u0161lehan\u00e9 \u0161leha\u010dky.<\/li>\n\n\n\n
      • Z boku vytvo\u0159te d\u00edrku<\/strong> a \u0161leha\u010dku vtla\u010dte dovnit\u0159 (v tomto p\u0159\u00edpad\u011b ale neuvid\u00edte tu kr\u00e1snou \u0161leha\u010dkovou vlnu).<\/li>\n<\/ul>\n\n\n\n
        \n\n\n\n

        3 pravidla pro dokonal\u00e9 koblihy<\/h3>\n\n\n\n
          \n
        1. Teplota oleje:<\/strong> Pokud je olej moc hork\u00fd, koblihy budou uvnit\u0159 syrov\u00e9. Pokud m\u00e1lo, nas\u00e1knou tuk. Ide\u00e1ln\u00ed teplota je kolem 170\u2013175 \u00b0C<\/strong>.<\/li>\n\n\n\n
        2. Smetana:<\/strong> \u0160leha\u010dku \u0161lehejte opravdu vychlazenou. Pokud chcete, aby v koblih\u00e1ch vydr\u017eela pevn\u00e1 i druh\u00fd den, za\u0161lehejte do n\u00ed 250 g mascarpone<\/strong>.<\/li>\n\n\n\n
        3. Cukrov\u00e1n\u00ed:<\/strong> Koblihy sypte cukrem a\u017e t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm, jinak se cukr na \u0161leha\u010dce za\u010dne rozpou\u0161t\u011bt.<\/li>\n<\/ol>\n\n\n\n

          Chcete se dozv\u011bd\u011bt, jak ud\u011blat jahodov\u00fd rozvar<\/strong>, kter\u00fd se skv\u011ble hod\u00ed pod tu \u0161leha\u010dku pro je\u0161t\u011b lep\u0161\u00ed chu\u0165?<\/p>\n","protected":false},"excerpt":{"rendered":"

          \u0160leha\u010dkov\u00e9 koblihy jsou vrcholem sladk\u00e9ho sma\u017een\u00e9ho pe\u010diva. Na rozd\u00edl od t\u011bch klasick\u00fdch s d\u017eemem jsou tyto pln\u011bn\u00e9 bohatou vrstvou tuh\u00e9 smetany, co\u017e z nich d\u011bl\u00e1 luxusn\u00ed dezert. Kl\u00ed\u010dem k \u00fasp\u011bchu […]<\/p>\n","protected":false},"author":4,"featured_media":9560,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-9559","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"yoast_head":"\nNad\u00fdchan\u00e9 \u0161leha\u010dkov\u00e9 koblihy - 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=9559\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nad\u00fdchan\u00e9 \u0161leha\u010dkov\u00e9 koblihy - Recept\u00e1\u0159\" \/>\n<meta property=\"og:description\" content=\"\u0160leha\u010dkov\u00e9 koblihy jsou vrcholem sladk\u00e9ho sma\u017een\u00e9ho pe\u010diva. Na rozd\u00edl od t\u011bch klasick\u00fdch s d\u017eemem jsou tyto pln\u011bn\u00e9 bohatou vrstvou tuh\u00e9 smetany, co\u017e z nich d\u011bl\u00e1 luxusn\u00ed dezert. 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Na rozd\u00edl od t\u011bch klasick\u00fdch s d\u017eemem jsou tyto pln\u011bn\u00e9 bohatou vrstvou tuh\u00e9 smetany, co\u017e z nich d\u011bl\u00e1 luxusn\u00ed dezert. 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