Kisela pavlaka od svilenog tofua za testo (Silken tofu sour cream for dough)

Sastojci (oko 180 g): 200 g svilenog tofua, 12 ml limunovog soka (2½ kašičice), 5 ml neutralnog ulja* (1 kasicica, 2 g soli (⅓ kašičice).

Priprema

1. Tofu blago ocediti, ali zadržati prirodnu vlažnost.

2. Staviti u blender zajedno sa sokom od limuna, uljem i solju. Blendati 45–60 sekundi, bez dodavanja vode.

Po potrebi sastrugati ivice i još kratko izblendirati.

3. Ohladiti 45 minuta u frižideru pre upotrebe. 

Napomena:

1. Koje neutralno ulje?

- Suncokretovo ulje

- Sojino ulje

- Kukuruzno ulje

- Rafinisano ulje uljane repice

2. Izbegavaj ekstra devicansko maslinovo ulje ako želiš neutralan ukus, jer ima jak i voćni ukus koji može dominirati pavlakom.

Tekstura:

Vrlo gusta, kompaktna, drži oblik. 

Upotreba:

1. Za testo i peciva: 

Ova kisela pavlaka se može koristiti kao zamena za običnu kiselu pavlaku ili kiselo mleko u receptima za hleb, pite, mafine i druga peciva. Daje testu blagu kremastu strukturu i blago kiselkast ukus koji podstiče dizanje testa.

2. Za prelive i sosove: 

Može se koristiti u hladnim sosevima ili toplim sosevima kao veganska alternativa kiseloj pavlaci, recimo za prelive salata ili soseve za testeninu.

3. Za mazanje i soseve za umakanje: 

Može se mešati sa biljem, začinima ili senfom da se dobije kremast veganski namaz ili dip za povrće, hleb, tortilje ili krekere.

4. Kuvanje i pečenje: 

Kisela pavlaka od svilenog tofua može ići u topla jela jer se neće lako zgrudvati, ali je najbolje dodavati je pred kraj kuvanja kako bi zadržala kremastu strukturu.

Ingredients (for about 180 g): 200 g of silken tofu, 12 ml of lemon juice (2½ teaspoons), 5 ml of neutral oil* (1 teaspoon), 2 g of salt (⅓ teaspoon).

Preparation

1. Drain the tofu slightly, but keep the natural moisture.

2. Put in a blender together with lemon juice, oil and salt. Blend for 45–60 seconds, without adding water.

If necessary, scrape off the edges and blend briefly.

3. Cool for 45 minutes in the fridge before use.

Note:

1. Which neutral oil?

- Sunflower oil

- Soybean oil

- Corn oil

- Refined canola oil

2. Avoid extra virgin olive oil if you want a neutral taste, because it has a strong and fruity taste that can dominate the cream.

Texture:

Very dense, compact, holds its shape.

Using:

1. For dough and pastries:

This sour cream can be used as a substitute for regular sour cream or sour milk in recipes for bread, phyllo pastry pies, muffins and other baked goods. It gives the dough a slight creamy structure and a slight sourness the taste that encourages the dough to rise.

2. For toppings and sauces:

It can be used in cold sauces or hot sauces as a vegan alternative to sour cream, say for salad dressings or pasta sauces.

3. For spreads and dipping sauces:

It can be mixed with herbs, spices or mustard to make a creamy vegan spread or dip for vegetables, bread, tortillas or crackers.

4. Cooking and baking:

Silken tofu sour cream can be used in hot dishes as it will not curdle easily, but it is best to add it towards the end of cooking to maintain its creamy texture.