Saveti za pravljenje veganskih cvrstih filova (Tips for making vegan thick fillings)

Veganski cvrsti badem filovi za torte i kolace

Kada su bademi tostirani?

1. Boja: 

Trebaju biti zlatno-smeđi, ne tamno-smeđi. Iznad ivica može biti malo tamnije, ali ne sme biti crno.

2. Miris: 

Trebalo bi da osetiš prijatan, orašast miris. Ako mirišu gorko ili „opečeno“, pregoreli su.

3. Zvuk i tekstura: 

Kada ih pritisneš prstima, blago pucketaju i osećaju se čvrsto, ali ne tvrdo-kamen.

4. Vreme: 

U rerni na 150°C 8–10 minuta je okvirno; svaki pleh i rerna mogu se razlikovati, pa proveravaj oko 6–7 minuta.

5. Hlađenje: 

Kad ih izvadiš, ostavi da se hlade na plehu 2–3 minuta — tokom hlađenja boja može još malo potamniti.

Trik za tostiranje badema u rerni bez stalnog otvaranja vrata i proveravanja

1. Ravnomeran sloj: 

Rasporedi bademe u jednom sloju na pleh obložen papirom za pečenje. Nemoj ih preklapati, jer će se u tom slučaju neujednačeno peći.

2. Predzagrejana rerna: 

Rerna na 150°C treba da bude prethodno zagrejana.

3. Vreme pečenja: 

Peci 6-8 minuta, a zatim izvadi pleh iz rerne i protresi ili izmešaj sve bademe da se okrenu.

4. Završetak: 

Vrati u rernu još 2–3 minuta dok ne dobiju zlatnu boju i prijatan miris.

5. Hlađenje na plehu: 

Izvadi i ostavi da se hlade direktno na plehu — to pomaže da postanu hrskavi i sprečava da se prepeku.

Tako praktično možeš kontrolisati boju i miris bez stalnog otvaranja rerne, a bademi će biti ravnomerno tostirani.

Vegan thick almond fillings for cakes and cookies

When are the almonds toasted?

1. Color:

They should be golden brown, not dark brown. It can be a little darker above the edges, but it must not be black.

2. Smell:

You should smell a pleasant, nutty smell. If they smell bitter or "burnt", they are burnt.

3. Sound and texture:

When you press them with your fingers, they crackle slightly and feel firm, but not rock-hard.

4. Time:

In the oven at 150°C, 8–10 minutes is approximate; each tray and oven may vary, so check around 6-7 minutes.

5. Cooling:

When you take them out, let them cool on the tray for 2-3 minutes — during cooling, the color may darken a little more.

A trick for toasting almonds in the oven without constantly opening the door and checking

1. Even layer:

Spread the almonds in a single layer on a baking sheet lined with baking paper. Do not overlap them, because in that case they will bake unevenly.

2. Preheated oven:

The oven should be preheated to 150°C.

3. Baking time:

Bake for 6-8 minutes, then remove the tray from the oven and shake or mix all the almonds to turn them.

4. Completion:

Put it back in the oven for another 2-3 minutes until they get a golden color and a pleasant smell.

5. Cooling on a tray:

Take them out and let them cool directly on the baking sheet — this helps them get crispy and prevents them from overcooking.

In this way, you can practically control the color and smell without constantly opening the oven, and the almonds will be evenly toasted.