Sastojci (za 30–35 štapića): za testo - 450 g običnog brašna* + 50 g integralnog pšeničnog brašna, 250 g neslanog putera (omekšalog), 180 g kisele pavlake, 50 g parmezana ili veganskog parmezan sira ili kačkavalja** (rendanog), 10 g praška za pecivo, 2 žumanca, 3.5 g morske soli, ½ kašičice belog luka u prahu, ½ kašičice sušenog origana ili timijana, za premazivanje - 1 jaje + 1 kašika pavlake***, za posipanje - susam, kim, mak ili sitno seckani ruzmarin****.
Brasno po zemljama US, UK, FR, IT, DE
Priprema:
1. U posudi pomešaj oba brašna, prašak za pecivo, beli luk u prahu, origano ili timijan i rendan parmezan ili kačkavalj.
2. U drugoj činiji dobro izmešaj žumanca, so i kiselu pavlaku. Dodaj omekšali puter i sjedini.
3. Postepeno dodaj suve sastojke u mokre i sjedini kašikom.
4. Kada se masa počne spajati, umesi glatko testo rukom.
5. Pospi radnu površinu brašnom i razvaljaj testo na debljinu oko 1 cm.
6. Nožem iseci štapiće.
Po želji, možeš praviti i spirale ili pletenice.
7. Umuti celo jaje sa kiselom pavlakom ili neutralnog pavlakom i premaži štapiće.
8. Pospi susamom, kimom, makom ili ruzmarinom po izboru.
9. Peći u prethodno zagrejanoj rerni na 200 °C oko 17–20 minuta, dok lepo ne porumene.
10. Izvadi iz rerne i ostavi da se blago ohlade.
Čuvanje
Čuvaj u hermetički zatvorenoj posudi – ostaju hrskavi do 3–4 dana.
Napomene i varijacije:
- Za još aromatičniji šmek možeš dodati malo dimljene paprike u prshu u testo.
- Umesto origana i timijana, probaj i ruzmarin ili majčinu dušicu.
- Ako voliš više hrskavosti, pomešaj malo kukuruznog brašna sa pšeničnim.
- Za luks verziju, pre pečenja možeš staviti sitno seckane orahe ili bademe na vrh štapića.
* Napomena za brasno
Za tvoje štapiće najbolje je da koristiš belo pšenično brašno srednje jačine. Evo tačno šta da uzmeš i zašto:
✅ Najbolji izbor
1. Pšenično belo brašno tip 400 ili tip 500
A) Tip 400
- Vrlo fino, belo i meko brašno
- Daje prhkija i nežnija peciva
- Ima oko 10% proteina, što je pogodno za peciva i kolače
B) Tip 500 (glatko)
- Malo jače i univerzalno
- Dobro za peciva i dizana testa
- Najčešće se koristi za peciva, hleb i pite
Šta je najbolje baš za ove štapiće?
Pošto u receptu ima dosta putera i pavlake (to je bogato, prhko testo):
Najbolja kombinacija je:
- 70–80% tip 400
- 20–30% tip 500
(da dobiješ prhkost ali da štapići ne pucaju)
2. Integralno brašno koje već ide u recept
Dobro je što ide samo malo integralnog, jer:
- Daje ukus i vlakna
- Ali previše integralnog pravi testo tvrđim i zbijenijim, pa se obično meša sa belim brašnom
❌ Koje brašno izbegavati za gurmet slane štapiće?
- Samo integralno → preteško testo
- Hlebno (jako, visoko proteinsko) → štapići bi bili tvrdi
- Oštro brašno u velikoj količini → previše mrvičasto
Ako želiš profesionalni rezultat kao iz pekare, uzmi: tip 400 glatko ili mešavinu tip 400 + tip 500.
** Napomena za kačkavalj
Koji kačkavalj?
Najbolje je da koristiš polutvrdi, punomasni kačkavalj koji se lepo topi i ima izražen ali ne prejak ukus. Dobri izbori su:
- Klasični kačkavalj (kravlji ili mešani kravlji-ovčiji)
- Mladi kačkavalj – blaži, kremastiji, lakše se topi
- Zreliji kačkavalj – jači ukus, štapići će biti aromatičniji
Ako biraš između tekstura:
- Za mekše i lisnatije štapiće → mlađi kačkavalj
- Za intenzivniji ukus → zreliji kačkavalj
Možeš čak i kombinovati pola parmezana + pola kačkavalja za bogatiji ukus.
*** Napomena za pavlaku
Koja pavlaka za premaz?
Za premaz je najbolje koristiti:
- Kiselu pavlaku sa oko 20% mlečne masti
- Neutralnu pavlaku za kuvanje (10–20%) ako želiš blaži ukus i tanji premaz
Ukratko
Ako želiš:
- Jaču aromu i lepšu boju → kisela pavlaka
- Lakši i nežniji premaz → pavlaka za kuvanje
**** Napomena za ruzmarin
Koji ruzmarin – svež ili suv?
Oba mogu, ali daju malo drugačiji efekat:
- Svež ruzmarin – jača aroma, svežiji miris, lepši dekorativni izgled (sitno iseckati)
- Suv ruzmarin – blaži, ravnomernije raspoređen ukus
Za štapiće se najčešće koristi:
- svež, vrlo sitno seckan, ili
- suv, ali blago izdrobiti prstima pre posipanja da pusti aromu
Ingredients (for 30–35 sticks): for the dough - 450 g plain flour* + 50 g whole wheat flour, 250 g unsalted butter (softened), 180 g sour cream, 50 g parmesan or vegan parmesan cheese or yellow cheese** (grated), 10 g baking powder, 2 egg yolks, 3.5 g sea salt, ½ teaspoon garlic powder, ½ teaspoon dried oregano or thyme, for coating - 1 egg + 1 tablespoon of cream***, for sprinkling - sesame, cumin, poppy seeds or finely chopped rosemary****.
Flour by country US, UK, FR, IT, DE
Preparation:
1. In a bowl, mix both flours, baking powder, garlic powder, oregano or thyme and grated parmesan or yellow cheese.
2. In another bowl, mix the egg yolks, salt and sour cream well. Add softened butter and mix.
3. Gradually add the dry ingredients to the wet and combine with a spoon.
4. When the mass starts to come together, knead a smooth dough by hand.
5. Sprinkle the work surface with flour and roll out the dough to a thickness of about 1 cm.
6. Cut the sticks with a knife.
If you wish, you can also make spirals or braids.
7. Beat the whole egg with sour cream or neutral cream and coat the sticks.
8. Sprinkle with sesame seeds, cumin, poppy seeds or rosemary of your choice.
9. Bake in a preheated oven at 200°C for about 17-20 minutes, until nicely browned.
10. Remove from the oven and let them cool slightly.
Keeping
Store in an airtight container - they stay crispy for up to 3-4 days.
Notes and variations:
- For an even more aromatic taste, you can add a little smoked paprika powder to the dough.
- Instead of oregano and thyme, try rosemary or Breckland thyme.
- If you like more crunch, mix some corn flour with wheat flour.
- For a deluxe version, before baking, you can put finely chopped walnuts or almonds on top of the sticks.
* Note for flour
For your sticks, it is best to use medium-strength white wheat flour. Here's exactly what to take and why:
✅ The best choice
1. Wheat white flour type 400 or type 500
A) Type 400
- Very fine, white and soft flour
- Gives crispier and more tender pastries
- It has about 10% protein, which is suitable for pastries and cakes
B) Type 500 (smooth)
- A little stronger and universal
- Good for pastries and sourdough
- It is most often used for pastries, bread and pies
What is best for these sticks?
Since there is a lot of butter and cream in the recipe (it's a rich, crumbly dough):
The best combination is:
- 70–80% type 400
- 20–30% type 500
(to get crispiness but so that the sticks don't break)
2. Integral flour that already goes into the recipe
It's good that only a little integral goes, because:
- Gives taste and fiber
- But too much whole grain makes the dough harder and denser, so it is usually mixed with white flour
❌ Which flour to avoid for gourmet salty sticks?
- Only integral → too heavy dough
- Bready (strong, high protein) → the sticks would be hard
- A large amount of sharp flour → too crumbly
If you want a professional result like from a bakery, take: type 400 smooth or mix type 400 + type 500.
** Note for yellow cheese
What yellow cheese?
It is best to use semi-hard, full-fat cheese that melts nicely and has a distinct but not too strong taste. Good choices are:
- Classic cheese (cow or mixed cow-sheep)
- Young cheese - milder, creamier, easier to melt
- More mature cheese – stronger taste, the sticks will be more aromatic
If you choose between textures:
- For softer and leafier sticks → younger cheese
- For a more intense taste → more mature cheese
You can even combine half parmesan + half yellow cheese for a richer taste.
*** Note for cream
Which cream for coating?
For coating it is best to use:
- Sour cream with about 20% milk fat
- Neutral cooking cream (10–20%) if you want a milder taste and a thinner coating
Briefly
If you want:
- Stronger aroma and more beautiful color → sour cream
- Lighter and gentler coating → cooking cream
**** Rosemary note
Which rosemary - fresh or dry?
Both can, but give a slightly different effect:
- Fresh rosemary - stronger aroma, fresher smell, more beautiful decorative appearance (finely chopped)
- Dry rosemary – milder, more evenly distributed taste
For sticks, it is most often used:
- fresh, very finely chopped, or
- dry, but crush slightly with your fingers before sprinkling to release the aroma
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