Sastojci (za oko 15–18 listova, prečnika ~20 cm): 150 g glatkog pšeničnog brašna (tip 400–500 ili visenamensko brasno univerzalno), ¼ kašičice soli, 220 ml mlake vode.
Priprema:
1. U činiji pomešati brašno i so.
2. Postepeno dodavati vodu i mesati žicom dok se ne dobije vrlo retko, glatko testo – gušće od palačinki, ali tečnije od testa za proje.
3. Ostaviti testo da odmori 20–30 minuta (bitno za elastičnost).
4. Tiganj sa neprijanjajućim dnom zagrejati na srednju temperaturu (4).
5. NE podmazivati.
6. Kašikom ili kutlačom sipati malo testa i brzo razvući u što tanji krug.
7. Peći 20–30 sekundi SAMO sa jedne strane – list treba da ostane bled, bez boje.
8. Kada ivice krenu da se odvajaju, list je gotov.
9. Vaditi na čistu krpu, slagati jedan preko drugog i pokriti da se ne suše.
Napomene:
- Listovi se ne peku s obe strane
- Ne smeju da porumene
- Idealni su za pohovane rolnice
- Ako se suše, poprskati malo vodom i prekriti krpom
Alternativa – pirinčani listovi (bez glutena)
Ovo je drugačija tekstura, ali često korišćena kućna opcija.
Sastojci: gotovi pirinčani listovi (en. rice paper)
Priprema:
1. List potopiti u mlaku vodu 5–10 sekundi
2. Izvaditi i ostaviti da omekša
3. Puniti i uvijati
Napomena:
- Pirinčani listovi nisu idealni za klasično duboko prženje.
- Bolji su za rernu ili tiganj sa malo ulja.
Važna razlika (da znaš unapred):
- Kupovni kineski listovi: elastični, jako tanki, prave se industrijski
- Domaći pšenični listovi: malo deblji, ali funkcionišu savršeno
- Pirinčani listovi: bez glutena, ali drugačija hrskavost
Kako da domaći listovi ne pucaju pri uvijanju?
1. Odmaranje testa: nakon mešanja, testo (klasično pšenično) treba da odmori 20–30 minuta. Gluten se opušta i listovi postaju elastičniji.
2. Istanjivanje: razvijati list vrlo tanko, ali ne previše suvo – list treba da bude blago vlažan i elastičan, ne krut.
3. Pravljenje listova: peći samo sa jedne strane i vrlo kratko. List ne sme da porumeni.
4. Cuvanje: slaži listove jedan preko drugog i pokrij krpom ili prozirnom folijom da ne izgube vlagu prije uvijanja.
5. Punjenje: ne stavljaj previše filova, a ivice rolnice premazati tankim slojem vode ili belancetom da se zalepi i ne puca.
Kako da listovi budu ekstra hrskavi posle prženja?
1. Za pohovanje: klasično – brašno → jaje → krekeri ili prezle.
2. Temperatura ulja: 170–180°C – previše vruće spaliće spolja, a unutra ostaje mekano.
3. Sušenje listova: pre pohovanja, listove možeš kratko osušiti u rerni na 80–100°C 5 minuta – time se gubi višak vlage, a hrskavost se povećava.
4. Kombinacija sa krekerima: domaći mleveni krekeri ili prezle daju dodatnu hrskavost spolja.
5. Prženje: kratko i brzo, izvaditi na papirni ubrus da se upije višak masnoće.
Ingredients (for about 15–18 sheets, diameter ~20 cm): 150 g smooth wheat flour (type 400–500 or all purpose flour), ¼ teaspoon salt, 220 ml lukewarm water.
Preparation:
1. Mix flour and salt in a bowl.
2. Gradually add water and whisk with a wire until a very thin, smooth dough is obtained - thicker than pancakes, but more liquid than corn bread muffins.
3. Leave the dough to rest for 20-30 minutes (essential for elasticity).
4. Heat a pan with a non-stick bottom to a medium temperature (4).
5. DO NOT add oil or butter.
6. Pour a little dough with a spoon or ladle and quickly roll it out into a thin circle as much as possible.
7. Bake for 20-30 seconds ONLY on one side - the sheet should remain pale, without color.
8. When the edges start to separate, the sheet is ready.
9. Take them out on a clean cloth, stack them on top of each other and cover them so they don't dry out.
Notes:
- The sheets are not baked on both sides
- They must not brown
- They are ideal for fried rolls
- If they are drying, sprinkle a little water and cover with a cloth
Alternative - rice sheets (gluten-free)
This is a different texture, but a frequently used home option.
Ingredients: ready rice sheets (rice paper)
Preparation:
1. Soak the sheet in lukewarm water for 5-10 seconds
2. Take it out and let it soften
3. Fill and roll.
Note:
- Rice sheets are not ideal for classic deep frying.
- They are better for the oven or a pan with a little oil.
Important difference (so you know in advance):
- Purchased Chinese sheets: elastic, very thin, made industrially
- Homemade wheat leaves: a bit thicker, but they work perfectly
- Rice sheets: gluten-free, but different crunchiness
How to keep homemade sheets from cracking when rolled?
1. Resting the dough: after mixing, the dough (classic wheat) should rest for 20-30 minutes. The gluten relaxes and the sheets become more elastic.
2. Thinning: develop the leaf very thinly, but not too dry - the leaf should be slightly moist and elastic, not stiff.
3. Making the sheets: bake only on one side and very briefly. The sheet must not turn brown.
4. Storage: stack the sheets on top of each other and cover with a cloth or transparent film so that they do not lose moisture before rolling.
5. Filling: do not put too much filling, and coat the edges of the roll with a thin layer of water or beaten egg white to prevent it from sticking and cracking.
How to make the sheets extra crispy after frying?
1. For frying: classic – flour → egg → crackers or breadcrumbs.
2. Oil temperature: 170–180°C – too hot will burn the outside, but the inside will remain soft.
3. Drying the sheets: before frying, you can briefly dry the sheets in the oven at 80–100°C for 5 minutes – this will remove excess moisture and increase the crunchiness.
4. Combination with crackers: homemade ground crackers or breadcrumbs give an extra crunchiness on the outside.
5. Frying: short and fast, remove to a paper towel to absorb excess fat.
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