Zamena za prezle.
Sastojci (za oko 50 g mlevenih krekera, za 12–15 rolnica): 50 g običnog belog brašna (tip 400–500), 15 g putera ili gi putera ili ulja* ili veganski čvrst puter, prstohvat soli, 1–2 kašike hladne vode.
Priprema:
1. U manjoj činiji pomešati brašno i so.
2. Dodati puter ili ulje i utrljati prstima dok ne dobiješ mrvičastu teksturu.
3. Dodati 1–2 kašike hladne vode i brzo zamesiti testo da bude kompaktno, ne previše lepljivo.
4. Razviti testo na vrlo tanko (oko 1–2 mm) između dva lista papira za pečenje**.
5. Peći u rerni na 180°C oko 7–10 minuta dok ne dobije svetlo zlatnu boju.
6. Paziti da ne pregori, jer postaju vrlo tanki i brzo tamne.
7. Ostaviti da se ohlade.
8. Usitniti ih u blenderu ili seckalici dok ne dobiju teksturu prezli.
9. Možeš ih čuvati u zatvorenoj posudi do 7 dana.
Napomena 1:
Koje ulje da izaberete?
Najbolji izbor zavisi od toga za šta ćeš koristiti mlevene krekere, ali evo preporuke:
1. Najbolje opcije:
- Suncokretovo ulje (rafinisano). Neutralan ukus, stabilno na temperaturi, najčešći i najbezbedniji izbor.
- Ulje od koštica grožđa. Bez mirisa i ukusa, daje vrlo hrskave krekere.
- Ulje pirincanih mekinja (en. rice bran oil). Neutralno, odlično za pečenje, ne ostavlja težak ukus.
2. Može, ali sa napomenom:
- Maslinovo ulje (blago, rafinisano). Koristi samo ako želiš blagu aromu; ne ekstra devičansko jer ostavlja jak ukus i brže tamni.
- Kokosovo ulje (dezodorisano). Samo ako želiš čvršće, lomljivije krekere; koristi vrlo malo.
3. Ne preporučujem
- Hladno ceđeno suncokretovo ili bundevino ulje – jak ukus.
- Susamovo ulje – previše dominantno.
- Margarine – lošija tekstura i ukus.
Ako hoćeš „kao kupovne prezle ili krekere za pohovanje“ izaberi suncokretovo ili ulje od koštica grožđa.
Napomena 2:
Da li da pecem krekere na papiru za pecenje?
Da.
- Testo je veoma tanko (1–2 mm) i bez papira bi se lako zalepilo za pleh.
- Papir za pečenje omogućava ravnomerno pečenje i lako skidanje bez lomljenja.
- Ne moraš dodatno da podmazuješ pleh.
Kako tačno da ih pečeš?
- Razvij testo između dva papira za pečenje (lakše je i tanje se razvuče).
- Gornji papir skini.
- Donji papir sa testom prebaci direktno na pleh.
- Peci na 180 °C, srednja visina rerne, 7–10 minuta.
- Ako želiš još ravnomernije pečenje, možeš ih okrenuti posle 4–5 minuta, ali nije obavezno.
Napomene 3:
- Ako želiš neutralniju i blažu verziju za decu, izostavi so.
- Ovi krekeri su idealni za pohovanje, tanki, hrskavi i daju lep spoljašnji sloj rolnicama.
Upotreba:
1. Pohovana jela od mesa:
- Piletina, svinjetina, govedina, riba.
- Postupak: meso se prvo uvalja u brašno, zatim u jaje, pa u mlevene krekere.
- Domaći krekeri daju hrskavu i zlatnu koricu i mogu zameniti prezle.
2. Pohovano povrće:
- Tikvice, patlidžan, karfiol, šampinjoni ili paprika.
- Povrće se prethodno može blago obariti ili pritisnuti da bude suvo, pa se pohuje u mlevenim krekerima.
- Rezultat je hrskavi spoljašnji sloj i mekano unutra.
3. Pohovani sirevi ili sirne štanglice:
- Mladi sir ili mocarela sir se može pohovati u domaćim krekerima.
- Krekeri daju finu teksturu i dodatnu aromu, bolje prijanjaju nego prezle jer su sitno mleveni.
4. Riblji fileti:
- Fileti bele ribe ili lososa pohovani u mlevenim krekerima dobijaju hrskavu koricu, a kreker se manje raspada nego obične prezle.
5. Pohovane grickalice i zalogaji:
- Mini krokete, kuglice od krompira ili povrća, pohovani tofu.
- Domaći krekeri daju finu hrskavu spoljašnjost i mogu se kombinovati sa raznim začinima (origano, paprika, beli luk u prahu).
Prednosti domaćih krekera za pohovanje:
- Kontrola ukusa i soli – možeš prilagoditi po želji.
- Hrskavija korica – posebno ako se koriste za pečenje ili prženje.
- Zdravija opcija – može se napraviti integralna ili bez dodatog šećera.
- Fleksibilni za različita jela – meso, povrće, sir, riba, grickalice.
Substitute for breadcrumbs.
Ingredients (for about 50 g of ground crackers, for 12–15 rolls): 50 g of plain white flour (type 400–500), 15 g of butter or ghee butter or oil* or vegan hard butter, a pinch of salt, 1–2 tablespoons of cold water.
Preparation:
1. Mix flour and salt in a small bowl.
2. Add butter or oil and rub with your fingers until you get a crumbly texture.
3. Add 1-2 tablespoons of cold water and quickly knead the dough so that it is compact, not too sticky.
4. Roll out the dough very thin (about 1–2 mm) between two sheets of baking paper**.
5. Bake in the oven at 180°C for about 7-10 minutes until it gets a light golden color.
6. Be careful not to burn, because they become very thin and darken quickly.
7. Leave to cool.
8. Grind them in a blender or chopper until they have the texture of breadcrumbs.
9. You can store them in a closed container for up to 7 days.
Note 1:
Which oil should you choose?
The best choice depends on what you will use ground crackers for, but here is a recommendation:
1. The best options:
- Sunflower oil (refined). Neutral taste, stable at temperature, the most common and safest choice.
- Grape seed oil. Odorless and tasteless, it gives very crispy crackers.
- Rice bran oil. Neutral, great for baking, does not leave a heavy aftertaste.
2. It is possible, but with a note:
- Olive oil (mild, refined). Use only if you want a mild aroma; not extra virgin because it leaves a strong taste and darkens faster.
- Coconut oil (deodorized). Only if you want firmer, more brittle crackers; use very little.
3. I do not recommend
- Cold-pressed sunflower or pumpkin oil - strong taste.
- Sesame oil – too dominant.
- Margarine – poorer texture and taste.
If you want “like store-bought breadcrumbs or crackers for frying”, choose sunflower or grape seed oil.
Note 2:
Should I bake the crackers on baking paper?
Yes.
- The dough is very thin (1–2 mm) and without the paper it would easily stick to the baking sheet.
- Baking paper allows for even baking and easy removal without breaking.
- You don’t need to grease the baking sheet additionally.
How exactly do you bake them?
- Roll out the dough between two sheets of baking paper (it’s easier and thinner to roll out).
- Remove the top paper.
- Transfer the bottom paper with the dough directly to the baking sheet.
- Bake at 180 °C, middle oven height, 7–10 minutes.
- If you want more evenly baked, you can turn them after 4–5 minutes, but it’s not mandatory.
Notes 3:
- If you want a more neutral and mild version for children, leave out the salt.
- These crackers are ideal for frying, thin, crispy and give a nice outer layer to the rolls.
Using:
1. Fried meat dishes:
- Chicken, pork, beef, fish.
- Procedure: the meat is first rolled in flour, then in egg, and then in ground crackers.
- Homemade crackers give a crispy and golden crust and can replace breadcrumbs.
2. Fried vegetables:
- Zucchini, eggplant, cauliflower, mushrooms or peppers.
- Vegetables can be lightly cooked beforehand or pressed to make them dry, then fried in ground crackers.
- The result is a crispy outer layer and a soft inside.
3. Fried cheeses or cheese sticks:
- Young white cheese - farmer cheese or mozzarella can be fried in homemade crackers.
- Crackers give a fine texture and additional aroma, they adhere better than breadcrumbs because they are finely ground.
4. Fish fillets:
- Fillets of white fish or salmon fried in ground crackers get a crispy crust, and the cracker falls apart less than regular breadcrumbs.
5. Fried snacks and finger food:
- Mini croquettes, potato or vegetable balls, fried tofu.
- Homemade crackers give a nice crispy exterior and can be combined with various spices (oregano, paprika powder, garlic powder).
Advantages of homemade crackers for frying:
- Taste and salt control - you can adjust as you wish.
- Crisper crust - especially if they are used for baking or frying.
- A healthier option – it can be made integral or without added sugar.
- Flexible for different dishes – meat, vegetables, cheese, fish, snacks.
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