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Za jednu štrucu kruha od
800g
• 500g brašna
• 300g mlake vode
• 2vrećice suhog kvasca
10g soli
Za 20većih ili 40manjih
profiterola
• 300ml vode
• Malo soli
• Malo šećera
• 120g maslaca
• 240g brašna
• 6jaja
U posudu kuhinjskog stroja opremljenog sa nastavkom za miješenje, stavite brašno, sol,
kvasac. Rabite brzinu 1nekoliko sekundi, a potom dodajte mlaku vodu kroz otvor na poklopcu.
Mijesite 8minuta. Ostavite tijesto da se diže na sobnoj temperaturi nekih 30minuta. Potom
izradite tijesto i od njega napravite kuglu koju ćete postaviti na lim za pečenje premazan
maslacem i posut brašnom. Ostavite da se diže na sobnoj temoperaturi po drugi put tijekom
1h. Napravite nožem zareze na kruhu i premažite mlakom vodom. Stavite u zagrijanu pećnicu
40minuta na temperaturu 240°C. U pnicu također stavite malu posudu punu vode, da bi se
lakše formirala zlatna korica.
U posudi zagrijte vodu, sol i šećer. Neka voda zakipi a zatim u nju dodajte brašno. Mijate s
drvenom lopaticom sve dok se ne upije sva tekućina. Ostavite da se ohladi. Nakon što se tijesto
ohladilo, stavite u inox posudu i postavite nastavak za miješanje te poklopac. Odaberite brzinu
i dodajte jaja kroz otvor na poklopcu. Neka se tijesto radi još 2do 3minute dok smjesa ne
postane glatka. Pomu male žlice radite male hrpice i stavite na namašćen i pobrašnjen lim
za pečenje. Pecite u pećnici na 180°C 40minuta. Ostavite da se hladi u pećnici otvorenih vrata.
Ne vadite odmah iz pnice kako profiteroli ne bi splasnuli. Kada se skroz ohlade, napunite ih
sa tučenim vrhnjem, sladoledom ili kremom od jaja.
Nastavak za miješenje
Nastavak za miješanje
Posuda
Posuda
Bijeli kruh
Tijesto za profiterole
Savjet: Kvasac ne
bi smio doći u dodir sa
šećerom ili soli jer time
se umanjuje djelovanje
kvasca.
Savjet: isto tijesto
možete uporabiti i za
slane varijante ovog
deserta samo umjesto
šećera, dodajte sol i
posipajte s ribanim sirom
prije stavljanja u pećnicu.
162


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