Saveti za pravljenje veganskih cvrstih filova
Sastojci: baza (za sve tri verzije, oko 200–220 ml): 150 g sirovih badema, 50 ml vode (dodavati po potrebi vrlo malo), 2–3 kašike javorovog sirupa ili agava sirupa, prstohvat soli, 1 kašika kokosovog ulja (opciono, za čvršću teksturu).
Priprema osnovne baze:
1. Potopi bademe preko noći. Ocediti.
2. Uključi rernu na 150°C.
3. Osuši bademe.
4. Stavi bademe na pleh obložen papirom za pečenje. Pecite 8–10 minuta, povremeno promešaj, da ravnomerno dobiju boju i miris.
5. Ostavi da se malo ohlade.
6. Blendaj bademe sa vodom dok ne postane glatka pasta.
7. Dodaj javorov sirup ili agava sirup, prstohvat soli i kokosovo ulje, blendaj dok ne postane kompaktna.
Kako da uklopiš svaki badem fil sa odgovarajućim korama i ukusima?
A) Veganski čvrsti cokoladni bademov fil
Sastojci: 1 kašika organskog kakao praha (nezaslađenog, kvalitetnog), 1 kašičica vanila ekstrakta.
Priprema:
1. Pripremi bazu.
2. Dodaj kakao i vanilu u bazu i blendaj dok ne postane potpuno glatka i homogena.
3. Ohladi u frižideru 3 sata pre filovanja.
B) Veganski čvrsti vanila bademov fil
Sastojci: 2 kašičice vanile u prahu ili 1 kašičica ekstrakta vanile.
Priprema:
1. Pripremi bazu.
2. Dodaj vanilu u prahu ili vanila ekstrakt u bazu i dobro izblendaj.
3. Ohladi u frižideru da se fil stvrdne i spreman je za filovanje torti ili kolača.
C) Veganski čvrsti karamel bademov fil
Sastojci: 3 kašike urmi (bez koštica), 1 kašičica vanila ekstrakta.
Priprema:
1. Pripremi bazu.
2. Potopi urme u toplu vodu i ostaviti 30 minuta. Ocedi.
3. Urme i vanila ekstrakt dodaj u bazu i blendaj dok ne dobijete glatku, karamelastu teksturu.
4. Ako je pregusta, dodaj par kapi vode.
5. Ohladi 3 sata.
Fil će biti kompaktab, sladak i karamelast.
Čuvanje:
- Čuvati u frižideru do 5–7 dana.
- Pre upotrebe promešati.
Upotreba :
1. Za torte
- Kao klasičan sloj između kora (čokoladni fil uz cokoladno biskvit testo ili cokoladni biskvit ili lešnik kore, fil od vanile uz biskvit testo, karamel fil uz biskvit od oraha ili jabuke)
- Kao spoljašnji tanki sloj pre fondana (ako je dobro ohlađen i čvrst)
- U kombinaciji sa voćnim slojem (malina, višnja, narandža)
2. Za kolace
- Fil za rolat (tankiji sloj, dobro rashlađen pre mazanja)
- Punjenje za princes krofne ili eklere (ako se dodatno rashladi da bude stabilan)
- Sloj u sirovim kolačima - ne peče se kao vezivni fil - krem
- Punjenje za mini kolače - mafine (en. muffins – stavlja se u sredinu pre pečenja (mala količina)
3. Za stanglice i sitne kolace
- Punjenje za korpice
- Sloj između dva keksa (sendvič keks)
- Punjenje za urme ili smokve
4. Za doručak i namaze
- Mazanje na tost ili hleb
- Uz palacinke ili americke palacinke ili vafle - galete
- Kao dodatak ovsenoј kaši
5. Kao krem za dezert u čaši
- U čaši sa slojem voća i orašastih plodova
- Kao zdravija alternativa klasičnim čokoladnim namazima.
Zahvaljujući bademima, ovi filovi su prirodno bogati zdravim mastima, vlaknima i biljnim proteinima, pa daju sitost i stabilniju energiju u odnosu na klasične šećerne kremove.
Tips for making vegan thick fillings
Ingredients: base (for all three versions, about 200–220 ml): 150 g raw almonds, 50 ml water (add a little as needed), 2–3 tablespoons maple syrup or agave syrup, a pinch of salt, 1 tablespoon coconut oil (optional, for a firmer texture).
Preparation of the base:
1. Soak the almonds overnight. Drain.
2. Turn on the oven to 150°C.
3. Pat dry the almonds.
4. Place the almonds on a baking sheet lined with baking paper. Bake for 8–10 minutes, stirring occasionally, so that they get an even color and aroma.
5. Leave to cool slightly.
6. Blend the almonds with water until it becomes a smooth paste.
7. Add maple syrup or agave syrup, a pinch of salt and coconut oil, blend until it becomes compact.
How to combine each almond filling with the appropriate crusts and flavors?
A) Vegan thick chocolate (almond) filling
Ingredients: 1 tablespoon of organic cocoa powder (unsweetened, good quality), 1 teaspoon of vanilla extract.
Preparation:
1. Prepare the base.
2. Add cocoa and vanilla to the base and blend until it becomes completely smooth and homogeneous.
3. Cool in the fridge for 3 hours before filling.
B) Vegan thick vanilla (almond) filling
Ingredients: 2 teaspoons of vanilla powder or 1 teaspoon of vanilla extract.
Preparation:
1. Prepare the base.
2. Add vanilla powder or vanilla extract to the base and mix well.
3. Cool in the fridge so that the filling hardens and is ready for filling cakes or cakes.
C) Vegan thick caramel (almond) filling
Ingredients: 3 tablespoons of dates (pitted), 1 teaspoon of vanilla extract.
Preparation:
1. Prepare the base.
2. Soak the dates in warm water and leave for 30 minutes. Drain.
3. Add dates and vanilla extract to the base and blend until you get a smooth, caramel texture.
4. If it is too thick, add a few drops of water.
5. Cool for 3 hours.
The filling will be compact, sweet and caramel.
Keeping:
- Store in the fridge for up to 5-7 days.
- Stir before use.
Using :
1. For cakes
- As a classic layer between crusts (chocolate filling with chocolate biscuit dough or chocolate biscuit or hazelnut crust, vanilla filling with biscuit dough, caramel filling with walnut biscuit or apple biscuit)
- As an external thin layer before the fondant (if it is well cooled and firm)
- In combination with a fruit layer (raspberry, cherry, orange)
2. For plain cakes
- Filling for a roll (a thinner layer, well cooled before spreading)
- Filling for princess donuts or eclairs (if cooled further to make it stable)
- A layer in raw cakes - no baking as a binding filling - cream
- Filling for mini cakes - muffins (put in the middle before baking (small amount)
3. For bars and cookies
- Filling for sweet baskets
- Layer between two biscuits (sandwich biscuit)
- Filling for dates or figs
4. For breakfast and spreads
- Spreading on toast or bread
- With crepes or American pancakes or waffles
- As an addition to oat porridge
5. Like dessert in a glass cream
- In a glass with a layer of fruit and nuts
- As a healthier alternative to classic chocolate spreads.
Thanks to almonds, these fillings are naturally rich in healthy fats, fiber and vegetable proteins, so they provide satiety and more stable energy compared to classic sugar creams.
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