Mrvice testa sa zumancetom i lesnicima (Crumbs of dough with egg yolk and hazelnuts)

Sastojci:

• 70 g vrlo hladnog margarina ili neslanog putera
• 70 g brašna
• 60 g lesnika (prženih, mlevenih)
• 40 g smeđeg šećera
• 1 žumanac
• ⅓ kasicice cimeta

Priprema:

1. Margarin iseci na kockice i staviti u zamrzivac da se ohladi 15-20 minuta.

2. Pomesati lesnike sa smedjim secerom, brasnom i cimetom.

3. U sredinu staviti zumance i hladan margarin.

4. Brzo umesiti testo, bez dugog mesenja.

5. Odmah testo cvrsto zamotati u providnu foliju i staviti u frizider 30–60 minuta. Tako se nece osusiti niti ce upiti mirise iz frizidera.

6. Ohladjeno testo izmrviti preko pita ili kolaca, pa nastaviti sa pecenjem prema receptu.

7. Ako se ne iskoristi svo testo za mrvice, ostatak izmrviti* (vidi napomenu) na papiru za pecenje.

8. Peci u prethodno zagrejanoj rerni na 170 °C (338 °F) 5-7 minuta, dok blago ne porumene.

9. Ostaviti da se ohlade oko 20 minuta.

Napomena:

• Mrvice rasporedi u tankom, ravnomernom sloju po papiru za pecenje, bez gomilanja.
• Najbolje je da budu sitne mrvice, otprilike 0,5–1 cm, sa malo prostora izmedju njih. Tako ce se ravnomerno ispeci i postati hrskave.

Predlog: mozete napraviti Mrvice od testa.

Upotreba mrvica od testa sa zumancetom i lesnicima

Ohladjene i pecene mrvice testa mogu se koristiti:

1. Uz krem za palacinke ili americke palacinke
2. Kao posip za puding
3. Uz sladoled
4. Preko vocnog jogurta ili grckog jogurta ili sa veganskim jogurtima
5. Uz vocne salate, preko vocnog pirea ili pecenog voca
6. Kao sloj u casama sa kremom i vocem
7. Preko kolaca od sira - cizkejk krema
8. Uz tiramisu i kremaste dezertе
9. Kao dodatak vocnim tartovima
10. Za posipanje kolaca i torti
11. Preko ovsene kase i drugih kasa
12. Uz griz sa mlekom ili pirinac na mleku
13. Kao dodatak dezertima u casi

Ingredients:

• 70 g of very cold margarine or unsalted butter
• 70 g of flour
• 60 g of hazelnuts (roasted, ground)
• 40 g of brown sugar
• 1 egg yolk
• ⅓ teaspoon of cinnamon

Preparation:

1. Cut the margarine into cubes and put it in the freezer to cool down for 15-20 minutes.

2. Mix hazelnuts with brown sugar, flour and cinnamon.

3. Put egg yolk and cold margarine in the middle.

4. Knead the dough quickly, without kneading for a long time.

5. Immediately wrap the dough tightly in transparent foil and put it in the refrigerator for 30-60 minutes. That way, it will not dry out or absorb odors from the refrigerator.

6. Crumble the chilled dough over pies or cakes, then continue baking according to the recipe.

7. If not all of the crumb dough is used, crumble the rest* (see note) on baking paper.

8. Bake in a preheated oven at 170 °C (338 °F) for 5-7 minutes, until lightly browned.

9. Leave to cool for about 20 minutes.

Note:

• Spread the crumbs in a thin, even layer on the baking paper, without crowding them.
• It is best if they are small crumbs, approximately 0.5–1 cm, with a little space between them. That way they will be baked evenly and become crispy. 

Suggestion: you can make Crumbs from dough

Use of crumbs of dough with egg yolk and hazelnuts

Chilled and baked dough crumbs can be used: 

1. With cream for crepes or American pancakes
2. Like a sprinkle for pudding
3. With ice cream
4. Over fruit yogurt or Greek yogurt or with vegan yogurts
5. With fruit salads, over fruit puree or baked fruit
6. As a layer in glasses with cream and fruit
7. Over the cheesecake cream
8. With tiramisu and creamy desserts
9. As an addition to fruit tarts
10. For sprinkling cakes and tarts
11. With oat porridge and other porridges
12. With semolina porridge with milk or rice in milk
13. As an addition to desserts in a glass