Sastojci: 3 velika jaja (sobne temperature), 90 g kristal šećera, 10 g vanilin šećera, 90 g glatkog pšeničnog brašna (RS T-400 | UK plain flour | US all-purpose flour | FR farine T45 | DE Weizenmehl Type 405 | IT farina 00), prstohvat soli, za posipanje - malo šećera u prahu (opciono).
Priprema
1. Odvoj belanca od žumanaca.
2. Umuti belanca sa solju dok ne postanu čvrst sneg.
3. Postepeno dodaj kristal šećer uz neprekidno mućenje, dok se ne dobije sjajna i čvrsta masa.
4. Dodaj jedno po jedno žumance i vanilin šećer, kratko muteci na najmanjoj brzini ili ručno.
5. Prosej brašno i lagano umešaj spatulom, pokretima odozdo nagore, da masa ostane vazdušasta.
6. Smesu prebaci u poslastičarsku kesu.
7. Na pleh obložen papirom za pečenje istiskuj piškote dužine oko 7–8 cm.
8. Po želji, blago pospi šećerom u prahu.
9. Peci u prethodno zagrejanoj rerni na 180 °C (356 F), 10–12 minuta, dok blago ne porumene.
10. Ohladi na rešetki.
Saveti za super piškote:
- Jaja moraju biti sobne temperature da bi se masa lepo zapenila
- Ne mešati agresivno brašno da piškote ne splasnu
- Ako želiš suvlje piškote za tiramisu, posle pečenja ih ostavi još 10 minuta u isključenoj, odškrinutoj rerni
Čuvanje:
- Čuvati u dobro zatvorenoj posudi do 5 dana na sobnoj temperaturi
- Mogu se i zamrznuti do 2 meseca
Opis
Domaće piškote su lagani, vazdušasti keksi na bazi jaja, idealni za tiramisu, kolače sa kremom, ili za umakanje u mleko, kafu ili čaj. Pripremaju se bez masnoće, brzo se peku i mogu se koristiti i sveže i sušene. Ovaj recept daje klasičnu teksturu: spolja blago suve, iznutra mekane i penaste.
Gde se koriste piškote?
Piškote se koriste u slatkim jelima, najčešće kao osnova, dodatak ili sloj. Evo najčešćih i praktičnih upotreba:
1. Kolači i torte (najčešća upotreba).
- Tiramisu – kratko umakanje u kafu ili mleko
- Čokoladne torte i voćne torte – kao biskvitni sloj
- Šarlota torta – oblaganje kalupa i punjenje kremom
- Brzi kolači bez pečenja – sa pudingom, šlagom, kiselom pavlakom
2. Dezerti u čaši.
- Parfe
- Trifle
- Deserti sa kremom i voćem
Piškote se lome ili seckaju i daju strukturu i upijaju aromu
3. Sladoledi i hladni dezerti.
Podloga ili dodatak za:
- domaći sladoled
- semifredo
- ledene torte
Mrvljene piškote se mešaju u kremastu masu
4. Brzi deserti i užina
Umakanje u:
- mleko
- kakao
- kafu
Za decu i lagane večernje dezerte.
5. Mlevene piškote
- Kora za kolače i kolac od sira (cizkejk)
- Zgušnjavanje filova
- Osnova za kuglice i kuglice od torte na stapicu (en. cake pops)
6. Dekoracija
Mlevene ili lomljene piškote za:
- posipanje kolača
- ivice torti
- dno kalupa
Ingredients: 3 large eggs (room temperature), 90 g of granulated sugar, 10 g of vanilla sugar, 90 g of smooth wheat flour (RS T-400 | UK plain flour | US all-purpose flour | FR farine T45 | DE Weizenmehl Type 405 | IT farina 00), a pinch of salt, for sprinkling - a little powdered sugar (optional).
Preparation:
1. Separate the egg whites from the egg yolks.
2. Beat egg whites with salt until they become stiff snow.
3. Gradually add granulated sugar while constantly whisking, until a shiny and firm mass is obtained.
4. Add egg yolks, one at a time, and vanilla sugar and beat briefly at the lowest speed or by hand.
5. Sift the flour and gently mix with a spatula, moving from bottom to top, so that the mass remains airy.
6. Transfer the mixture to a pastry bag.
7. Pipe ladyfingers about 7–8 cm long onto a baking sheet lined with baking paper.
8. If desired, sprinkle lightly with powdered sugar.
9. Bake in a preheated oven at 180 °C (356 F), 10–12 minutes, until lightly browned.
10. Cool on a wire rack.
Tips for great ladyfingers:
- Eggs must be at room temperature for the mass to foam nicely
- Do not mix aggressive flour so that the ladyfingers do not soften
- If you want drier ladyfingers for tiramisu, after baking, leave them for another 10 minutes in the turned off, half-open oven.
Keeping:
- Store in a tightly closed container for up to 5 days at room temperature
- They can be frozen for up to 2 months
Description
Homemade ladyfingers are light, airy egg-based biscuits, ideal for tiramisu, cakes with cream, or for dipping in milk, coffee or tea. They are prepared without fat, are quickly baked and can be used both fresh and dried. This recipe gives a classic texture: slightly dry on the outside, soft and foamy on the inside.
Where are ladyfingers used?
Ladyfingers are used in sweet dishes, most often as a base, addition or layer. Here are the most common and practical uses:
1. Cakes and plain cakes (most common use).
- Tiramisu - a short dip in coffee or milk
- Chocolate cakes and fruit cakes – as a biscuit layer
- Charlotte cake - lining the mold and filling with cream
- Quick cakes without baking - with pudding, whipped cream, sour cream
- Parfait
- Trifles
- Desserts with cream and fruit
The ladyfingers are broken or chopped to give structure and absorb flavor
3. Ice creams and cold desserts.
Foundation or addition for:
- homemade ice cream
- semifreddo
- iced cakes
Crushed biscuits are mixed into a creamy mass
4. Quick desserts and snacks
Dipping in:
- milk
- cocoa
- coffee
For children and light evening desserts.
5. Ground biscuits
- Crust for ladyfingers and cheesecake
- Thickening of fillings
- Base for balls and cake pops
6. Decoration
Ground or broken biscuits for:
- sprinkling the cake
- cake edges
- the bottom of the mould
No comments:
Post a Comment