08 December 2015

Moody December in my Birth Town

I was hoping for more snow in Brchko (my birth town), or at least some  memorable 'crystal' scenes , when rain and low temperatures coat tree branches  in ice and put on an unforgettable magical display. Instead we had beautifully moody weather with thick fog. Nothing could spoil my time in Bosnia...but, I suppose that happens whenever we´re in love! 

Nadala sam se ponovnom snijegu u Brčkom ili makar onim nezaborabnim ´kristalnim´scenama, kada kiša i niske temperature ´obuku´ grane drveća u nezaboravljivu magičnu postavku. Umjesto toga smo imali ćudljivo vrijeme sa gustom maglom. Nije mi to pokvarilo raspoloženje...ali, pretpostavljam da nam se to uvijek dešava kada smo zaljubljeni!






   













There were a few sunny days too ; central park in Brčko (where all first loves begin).
Bilo je i sunčanih dana: centralni park u Brčkom (gdje su sve prve ljubavi počinjale). 


Night walk through my town and a Croatian celloist concert (Ana Rucner...listen to her Lindjo)
Noćna Šetnja i koncert Hrvatske čelistkinje Ane Rucner (poslušajte Lindjo)


Food here is AMASING, afordable and service supreme. Best restaurants in Brčko are: Bakarni lonac, Sheher, Kutak and Cicibela.

Hrana je ovdje BOŽANSTVENA, sa pristupačnim cijenama i savršenom uslugom. Najbolji restorani u Brčkom su: Bakarni Lonac, Sheher, Kutak i Cicibela.



I chose to eat freshwater fish whenever I could, because that´s something I can´t have in Australia.
Birala sam riječnu ribu kad-god sam mogla, jer tako nešto ne postoji u Australiji.




Walking through my town
Šetnja mojim gradom

 

    One late December rose
    Jedna zakašnjela decembarska ruža





  

25 November 2015

November in Bosnia


On our way (pause in Abu Dhabi)


1st day in Bosnia


 
 Art of sausage making in Bosnia...glad I had my chance to help! I brought my recipe for Chorizos with me!
Umjetnost pravljenja kobasica..drago mi je da sam mogla pomoci. Donijela sam svoj recept za Chorizo kobasice.


2nd day
Visit to our cousin in Grbavica  (My father`s birth village)



Švargla (recipe coming!)



 

 Our hosts!

3rd day we had first snow! YAY!

Trećega dana je pao snijeg i obradovao nas!

 








17 November 2015

Chicken Saag


Aromatic, spicy chicken stew in a rich spinach sauce. One of best Indian recipes.

Ingredients:
1 tsp fenugreek seeds
1/2 tsp cumin seeds
1 cinnamon stick
6 cardamom pods
2 tbs oil
2 onions, diced
2 cm ginger, grated
3 garlic cloves, crushed
1 chilli, sliced
800 g thihg filets, cubed
2 pst turmeric powder
1 tsp cumin powder
1/2-1 tsp chilli powderĝ
1 tsp coriander powder
2 bay leaves
1 1/2-2 cups chicken broth
1 bunch spinach (frozen ok) - 250 gr
1/2 tsp salt
2 tbs fresh coriander
1/3 cup yogurt 
Method:
Roast first 4 ingredients on a dry pan (until heated trough and aromatic); set aside.
Heat oil, sautee onions for 3-4 minutes. Add meat, garlic, ginger and chilli. Stir until meat change colour, then add roasted spices and all other powdered spices, bay leaves and beef broth. Cover and cook for 1-1 1/2 hours (or until meat tender). Last 10-15 minutes add spinach and season to taste. Garnish with yogurt and coriander before serving (with rice).



Pileći 'Saag'

Mirisno i pikantno pilece meso u bogatom spinat sosu. Jedno od meni najdrazih jela iz Indije.

Potrebno:
1 k fenugrek sjemenki
1/2 k kima
1 stapic cimeta
6 cijelih kardamoma
2 crvena luka, sjeckana
2 cm djumbira, sitno rendanog
3 cena bijelog luka, protisnutog / rendanog
1 ljuta papricica, cjeckana
800 gr piletine (nadbataci), isjecene na kocke
2 k turmerika u prahu
1 k kima u prahu
1 k korijandera u prahu 
1/2 - 1 k chili praha
2 lista lovora
1 1/2 - 2 solje pileceg temeljca / supe
1 veza spinata , moze i smrznuti - 250gr
1/2 k soli
2 K lisca korijandera
1/3 solje jogurta
Nacin:
Zagrijte tavu na na suho proprzite prva 4 sastojka (dok ne pocne mirisati); ostavite po strani.
Zagrijte ulje u serpi / loncu, proprzite luk, zatim dodajte meso, bijeli luk, djumbir i chili. Dinstajte dok meso ne promijeni boju. Ubacite sve zacine, ukljucujuci one u prahu, lovor i zalijte temeljcem. Pokrijte i kuhajte oko 1-1 1/2 sat ili dok meso ne omeksa. Zadnjih 15 minuta dodajte spinat i so. Prije serviranja (sa rizom) stavite jogurt i korijander na vrh.


05 November 2015

'Podvarak'- Balkan Way of preparing Sauerkraut



My boys say 'Podvarak' is the only thing my mother makes better than me..We LOVE it! It doesn't taste more delicious anywhere else; my mum's Podvarak is the best. Lucky, I'm going to have it very soon, as I intend to visit Bosnia in a few weeks.
For Podvarak you need to have fermented cabbage (Sauerkraut). In many Balkan countries, in late autumn, large quantities of sauerkraut is prepared  for winter. For recipe see here; it is a natural, easy way of preserving cabbage (it just need some time for fermenting).

Ingredients:
3-4 tbs lard ( or oil)
1-2 onions, chopped
1 sauerkraut head ( sliced)
100 -150 g chopped bacon (smoked preferably - optional)
1 tbs paprika
white pepper, to taste
Meat, ..best to use smoked pork, but also carp, chicken (drumsticks), duck, sausages - Kransky or Chorizo)

Method:
Heat lard in a large pan; sautee onion and bacon. Add sliced sauerkraut (rinse if too salty) and other ingredients (except meat). Cook stirring, until most moisture evaporates. Transfer to a baking pan, place meat on top and place into oven (180*C). Cook until meat done. Serve while warm. 


Podvarak

Moji djecaci kazu, da je Podvarak jedino jelo koje moja mama bolje pravi od mene... Obozavamo ga! Nigdje nije tako ukusan; podvrak moje mame je najbolji. Sretna sam da cu ga uskoro ponovo jesti, obzirom da letim za Bosnu za par sedmica.
Za podvarak trebamo kiseli kupus (kod nas je obavezan kao zimnica; odlican prirodan nacin za 
'konzerviranje'. Fermentirana hrana je jako zdrava.
Recept za kiseljenje pogledati ovdje

Potrebno:
3-4 K masti (ili ulja)
1-2 crvena luka, isjeckana
1 glavica kiselog kupusa, isjeckanog
100-150 gr sjeckane slanine (dimljene -opciono)
1 K crvene paprike (prah)
bijeli biber, prema ukusu
Meso,..najbolje dimljena svinjetina, ali moze i piletina, patka, som, kobasice (Kranjskee ili Chorizo)

Nacin:
Zagrijte mast u vecoj posudi. Proprzite luk i slaninu. Ubacite kupus i ostale satojke (osim mesa); przite i mijesajte dok vecina tecnosti ne ispari. Prebacite kupus u tepsiju, postavite meso po povrsini i ubacite u rernu (180*C). Pecite dok meso ne bude gotovo; sluzite toplo.

26 October 2015

Low fat / calorie Apple Strudel



For those who are trying to loose weight (like me), but still want to have something sweet here and there. The whole strudel is worth 40 weight watcher's (old) points, so if divided in 10  large servings it carries 4 points each, or 2 points each for 20 small serves. Enjoy!

Ingredients:
Dough-
1 1/2 cups flour
1 egg, beaten  + water to make up 150 ml of fluid
2 tbs oil (for spreading)
Filling-
5 apples
1/2 cup sugar
50 g butter
1/2 cup bread crumbs
cinnamon

Method:
For making and stretching dough, see Apple Strudel recipe
Filling-
Melt butter in a pan, add breadcrumbs and fry for a minute. Set aside to cool.
Preheat oven to 180*C (160 fan forced), grease a large baking tin.
When dough ready (stretched), mix all ingredients for filling and place along one side of pastry. Roll the filling (with help of tablecloth) to the other side, making sure to fold sides of pastry, so filling doesn't come out during baking.
Place strudel onto baking tin (shape into semicircle if doesn't fit), brush with beaten egg and bake for 40 minutes.
Dust with icing sugar and serve.


Niskokalorična Štrudla sa Jabukama

Za one koji su na dijeti, ali ipak zele imati nesto slatko povremeno. Cijela strudla ima vrijednost 40 poena (vejt vochers); znaci 10 porcija po 4 poena ili 20 manjih porcija po 2 poena. Uzivajte!

Potrebno:
Tijesto-
1 1/2 solja brasna
1 jaje, umuceno + vode toliko da dobijete 150 ml tekucine sa jajetom
2 K ulja (za tijesto / jufku)
Fil-
5 jabuka
1/2 solje secera
50 gr maslaca
1/2 solje krusnih mrvica / prezle
cimet
Nacin:
Umijesite glatko tijesto od sastojaka. Pogledajte ovdje nacin i razvlacenje: Recept za strudlu
Punjenje-
Zagrijte maslac, kratko propzite mrvice u njemu.
Zagrijte rernu na 180*C (160 sa fenom), nauljite vecu plitku tepsiju.
Kada ste tijesto razvukli, pomijesajte sve sastojke za punjenje. Nanesite na jednu stranu tijesta. Poprskajte tijesto i punjenje sa istopljenim maslacem. Zarolajte uz pomoc stolnjaka, pazeci da krajeve savijete, kako punjenje ne bi ispalo. Prebacite na tepsiju, mozete saviti strudlu kao potkovicu ako je prevelika.
Premazite umucenim jajetom i pecite oko 45 min.
Pospite sa secerom u prahu prije rezanja i sluzenja.

15 October 2015

Sonja's 'Ajdov Ujevak' (Buckwheat Flat Bread)



I had a memorable day yesterday. I got a surprise package in my mailbox; my dear friend Sonja (from Slovenia) made a few things with her hands and sent it to me....20 000 km away! She made me cry and she made my day! Two of her amazing cards, beautifully smelling lavanda wreath, and dried WILD STRAWBERRIES from Slovenian forests. 
Thank you Sonja, you will never know what that meant to me.
Following recipe is from a cookbook, that she sent me some time ago. I make it often, as it is quick,  delicious and healthy.

Ingredients:
3 eggs
3/4 -1 cup buckwheat flour
1/2 l sparkling water
salt and pepper
oil / butter for pan
seeds of your choice for sprinkling on top (optional)

Method:
Preheat oven to 200*C, prepare a (deep pizza) pan.
Beat seasoned  eggs, add flour and mineral water. Pour into the tin, sprinkle with seeds and bake 8-10 minutes, lower temperature to 180 *C and bake for another 10-12 minutes. Serve warm or cold (with avocado, cheese, ham, tomato..)


Sonjin 'Ajdov Ujevak' (Heljdin razljevak)

Juce sam imala nezaboravan dan. Dobila sam paket iznenadjenja od moje drage prijateljice Sonje, sa divnim, njenom rukom napravljenim, proizvodima...Poslala ga je 20 000 km daleko! Rasplakala me je i nacinila divan dan! Dvije od njenih predivnih cestitki, opijajuce mirisan lavandin vijenac i Divlje JAGODE iz Slovenackih suma! Nisam mogla vjerovati!
Hvala Sonja, nikad neces saznati koliko mi je to znacilo.
Sljedeci recept je iz knjizice recepata koje mi je ona poslala prije nekog vremena. Cesto ga pravim jer je brz, ukusan i zdrav.

Potrebno:
3 jaja
3/4 - 1 solja heljdinog brasna
1/2 l mineralne vode
so i biber
ulje ili maslac za tepsiju
sjemenke po vasem izboru, za posuti (opciono)

Nacin:
Ukljucite renu na 200*C; pripremite tepsiju (piza velicine).
Umutite jaja, dodajte sve ostale sastojke,  izlijte u tepsiju, pospite sjemenkama i pecite 8-10 minuta. Smanjite temperaturu na 180*C pa pecite jos 10-12 minuta. Servirajte toplo (ili hladno) sa avokadom, sirom, sunkom, paradajzom...






12 October 2015

Apple crumble pie



One of my favourite TV chefs is Nigella. I like her 'normal', everyday recipes and the fact that she is willing to share with you her little domestic secrets. The way she speaks about certain food ('beautiful brown dust' - cocoa, 'little pale curls' - grated parmesan,...) shows off her poetic passion for food. What drives me crazy is constant zooming in on her face and hands and blurring out her figure...but, that might change soon, as she lost some weight recently.
Following recipe is adapted from Nigella's famous Apple Crumble...I just added a pie crust / shell.

Ingredients:
Crust-
1 1/4 cup flour
1/2 cup butter, cold pieces
1 tsp sugar
pinch of salt
1-2 tbs cold water
Apple filling-
3-4 Granny Smith apples, peeled and sliced
3 tbs sugar
1 tsp cinnamon
Crumble-
90 g flour
3 tbs sugar
110 g butter, cold pieces

Method:
Mix dry ingredients and butter; rub them with your fingertips (or use processor) add water and knead slightly. Let it rest in the fridge (glad-wrapped).
Preheat oven to 180*C (fan-forced) or 190*C.
Take the dough out and roll into a circle that will cover your pie dish. Prick with fork.
Place apple pieces on bottom, sprinkle with sugar and cinnamon.
Rub flour, sugar  and butter until large crumbles form. Cover your apple pieces and bake for 10 minutes; lower temperature to 170 (180)*C and bake for another 20 minutes. Serve warm or cold.



Pita sa Jabukama i Mrvicastom Koricom

Jedan od meni najdrazih TV kuhara je Nigella. Svidja mi se da pokazuje svakidasnje , normalne recepte i cinjenica da cesto dijeli svoje domace tajne. Nacin kako govori o hrani ('divna braon prasina' - kakao, ' mali blijedi uvojci' - rendani parmezan...) pokazuje njenu poeticnu zaljubljenost u hranu. Sta me dovodi do ludila je konstantno zumiranje njenog lica i ruku i zamagljivanje njene figure. ali i to bi se uskoro moglo promijeniti, obzirom da je dosta kilaze skinula u posljednje vrijeme. 
Sljedeci recept je adaptiran od njenod deserta 'Apple Crumble'; samo sam dodala 'dno' od prhkog tijesta.

Potrebno:
Podloga-
1 1/4 solje brasna
1/2 solje maslaca, hladni komadici
1 k secera
prstohvat soli
1-2 K hladne vode
Punjenje od Jabuka-
3-4 zelene jabuke, oguljene i isjecene
3 K secera
1 k cimeta
Mrvicasta povrsina-
90 gr brasna
3 K secera
110 gr maslaca, hladnog u komadicima
Nacin:
Umijesite tijesto, trljajuci sastojke zatim dodajte vodu; ovo mozete uciniti vrhovima prstiju ili uz pomoc sjeckalice. Zamotajte i ostavite u frizider.
Ukljucite rernu na 190*C; pripremite posudu za pite.
Razvaljajte tijesto u krug i postavite na posudu; izbockajte viljuskom.
Postavite komade jabuka preko, pospite secerom i cimetom.
Istrljajte brasno, secer i maslac dok nedobijete krupnije mrve. Postavite to preko jabuka i pecite 10 minuta. Smanjite temperaturu na 180 *C pa pecite jos 20-ak minuta. Servirajte toplo ili hladno.

06 October 2015

Italian Rye Bread



Most of my time last week, I spent building my new blog. Hopefully, it's going to support my new  business. I have registered my name (CaKing Agent) and got ABN; only visit from my council is left to give it final 'green light'. 
'Till then, here is an Italian recipe for rye bread; (reminds of my favourite 'Bauernbrot').

Ingredients:
3 cups rye flour
2 cups bread (white) flour
2 tsp yeast, instant (or 30 g fresh)
2 tsp salt
1 tsp sugar
1 1/4 cups water ( 300 ml)
2 tbs olive oil (or lard)
1 tbs fennel seeds
1 tsp caraway seeds

Method:
Activate yeast with some warm water, sugar and a little flour. Mix in all other ingredients (except seeds) and knead for 10 minutes. Add seeds and knead in.  Let it rest in warm spot (covered). All this can be done in a bread maker.
Punch the dough down, shape into a loaf and place onto a tin. Cover and let it rest for 30 minutes. Preheat oven to 200*C. Place tin in hot oven, place 3-4 ice cubes on bottom and close the door. Bake for 5-10 minutes, then lower temperature to 180*C and bake for another 35+ minutes. Take out, wrap in a clean tea towel and let it cool.


Italijanski Ražani Kruh

Vecinu vremena prosle sedmice sam provela u izgradnji novog bloga. Ta nova web adresa ce, nadam se, potpomoci razvoju mog novog biznisa. Registovala sam novo ime (CaKing Agent - 'Kolačarski Agent'), dobila odredjeni biznis broj i samo je jos preostala posjeta iz moje lokalne opstine da bi dobila konacno 'zeleno svjetlo'.
Do tad', evo jednog Italijanskog recepta za razani hljeb ;(podsjeca na meni najdrazi 'Bauernbrot').

Potrebno:
3 solje razanog brasna
2 solje bijelog brasna
2 k instant kvasca (ili 30 gr svjezeg)
2 k soli
1 k secera
1 1/4 solje vode, mlake (300 ml)
2 K maslinovog ulja (ili masti)
1 K sjemena komoraca
1 k karavaj sjemenki (?) 
(Translator je pokazao kim, ali bih ipak rekla da je nesto drugo)

Nacin:
Aktivirajte kvasac sa malo brasna, secera i vode. Ubacite sve sastojke (osim sjemenki) u vecu posudu i umijesite. Na kraju dodajte i sjemenke, izradite jos malo i ostavite pokriveno na toplo mjesto oko 1 sat +.  Sve ovo mozete uciniti i pomocu pekaca. Premijesite hljeb, oblikujte veknu i postavite na pleh. Ostavite nadolaziti oko pola sata.
Ukljucite rernu na 200 *C. Postavite pleh u rernu, na dno bacite 3-4 kocke leda i zatvorite. Pecite 5-10 minuta , smanjite temperaturu na 180*C pa pecite jos 35+ minuta. Izvadite i zamotajte u cistu krpu da se prohladi.






29 September 2015

Jewish Apple Cake





This recipe is one of those that you're going to use over and over again. The cake might be plain looking, but it's very soft and tasty; makes one 22-23 cm cake.

Ingredients:
3 eggs
1 1/4 cup sugar (I always add 1 cup)
150 ml oil
1/4 cup apple or orange juice
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
Apple mixture-
3-4 apples, peeled
juice of 1/4 lemon
1/4 cup sugar
1 tsp cinnamon
Method:
Preheat oven to 170*C; prepare 22 cm cake tin, line with paper.
Slice apples, leaving one in large pieces (for top). Sprinkle with lemon juice and mix them with sugar and cinnamon.
In another bowl, beat eggs and sugar until fluffy. Add oil, juice and other flavourings; mix well. Sift flour and baking powder on top; fold in.
Pour 1/3 of this mixture in baking tin, arrange 1/2 small pieces over it, making sure they stay in centre and not on edge. Pour another 1/3 , repeat with small slices, then finally pour last 1/3 of mixture. Arrange large slices of apples on top and pour all leftover juices over them. Bake for 50 + minutes, or until inserted toothpick doesn't come out clean. Cool, dust with icing sugar and serve.


Jevrejski Kolač sa Jabukama

Ovo je jedan od onih recepata koji cete pozeljeti ponovo i ponovo koristiti. Kolac izgleda jednostavno, ali je izuzetno mekan i ukusan. Dobicete jedan 22-23 cm kolac.

Potrebno:
3 jaja
1 1/4 solje secera (ja uvijek stavim 1 solju)
150 ml ulja
1/4 solje soka od narandzi ili jabuka
2 solje brasna
2 k praska za pecivo
1/2 k soli
1 k vanila ekstrakta
Mjesavina za jabuke-
3-4 jabuke, oguljene 
1/4 solje secera
sok 1/4 limuna
1 k cimeta
Nacin:
Ukljucite renu na 170*C, pripremite 22 cm obruc (sa papirom).
Isjecite jabuke na komadice; jednu na tanke reznjeve (za povrsinu). Poprskajte limunovim sokom, zatim umijesajte secer i cimet. Ostavite po strani.
Umutite jaja sa secerom (u drugoj posudi), zatim dodajte ulje, sok i ostale arome. Prosijte brasno sa praskom za pecivo na povrsinu, pa rukom umijesajte. Uspite 1/3 ove mase u obruc, poredajte 1/2 malih komadica jabuke preko toga, pazeci da ne dodiruju stranice. Ponovite postupak - znaci opet tijesto i druga 1/2 sitnijih komada jabuka. Na kraju dolazi zadnja trecina tijesta, a preko nje poredate vece reznjeve jabuka i polijete sokovima preostalim od jabuka. Pecite 50 + minuta, ili dok cackalica ubodena ne bude suha po vadjenju. Ohladite, pospite secero u prahu i servirajte.




21 September 2015

Vegetable Muffins



Nice way of serving vegetables at any time!

Ingredients:
2 eggs
1/2 cup oil
1/2 cup yogurt
1 tsp salt
black pepper
1 large or 2 small zucchinis, grated
1 medium potato, grated
1 small onion, grated / finely chopped
1 medium carrot, grated
1/2 cup corn meal
1 1/2 cups SR flour
up to 1/2 cup (sparkling) water, if necessary
sesame / caraway (or other) seeds for sprinkling (optional)

Method:
Preheat oven to 180*C; prepare muffin pan (or square pan, for slices).
Beat eggs with salt, oil and yogurt. Add all vegetables and flour. Mix well. If mixture too thick, add a bit of water. Spoon into muffin pans, sprinkle with seeds. Bake around 20 minutes. Serve with yogurt / sour cream.



Povrtni Mafini

Sjajan nacin da se posluzi povrce za bilo koju priliku.

Potrebno:
2 jaja
1/2 solje ulja
1/2 solje jogurta
1 k soli
crni biber
1 veca ili 2 manje tikvice, rendane
1 srednji krompir, rendan
1 manji crveni luk, sitno sjeckan ili rendan
1 srednja mrkva, rendana
1/2 solje kukuruznog brasna
1 1/2 solja samodizajuceg brasna
do 1/2 solje (mineralne) vode, ako je potrebno
sezam ili druge sjemenke za posuti po povrsini (opciono) 

Nacin:
Ukljucite rernu na 180*C; pripremite kalupe za mafine (ili cetvrtastu tepsiju, za snite).
Umutite jaja sa solju, jogurtom i uljem. Dodajte svo izrendano povrce i brasno. Umijesajte dobro. Ako je smjesa pregusta dodajte malo vode. Uspite u kalupe, pospite sjemenkama i pecite oko 20 minuta. Servirajte sa jogurtom ili kiselim vrhnjem.

15 September 2015

TangZhong Bread (Rolls)




It's been long time since I shared a recipe for a bread, although I make bread at least twice a week!
Many give up on making home-made bread, because they don't like texture and density of it. I don't mind dense breads, just opposite - some of wholemeal and rye breads are beautifully filling because of their texture. But for those who are searching for soft, fluffy bread recipe, that stays fresh longer, this recipe is perfect. It uses 'TangZhong' method, where some flour is precooked with water / milk in order to increase elasticity and moisture of bread.
For breads and other yeasted creations, always use high protein (12%+) flour. It's usually marked as  'strong bakers' flour, or '00' , sometimes as high protein flour. Adding gluten will improve your bread, so will bread improver (I avoid it!), milk powder, yogurt,...Best results, however, you'll get with 'TangZhong' method (+ adding other proteins).

Ingredients:
TangZhong starter-
1/2 cup water
1/2 cup milk
1/3 cup flour
Other ingredients-
5 cups bakers flour
2 tbs milk powder
3 tsp yeast
2 tbs sugar
2 tsp salt
1 cup milk, lukewarm
1/4 cup cream
1/2 cup water, lukewarm
50 gr soft butter (or 1/2 butter , 1/2 oil)

Method:
Mix flour with some milk into a smooth paste, add the rest of milk and water. Cook  in microwave on high for 2 min 30 sec; or, cook it on top of your stove (heavy bottomed pan) until thick. Cover with cling wrap and let it cool. (Can be refrigerated for up to 3 days)
Mix all dry ingredients in a large bowl, add all wet ingredients and tangzhong. Start kneading with your hand, mixer or bread machine (at least 10 minutes). Knead in butter/ oil. Let it double in size (covered), then shape according to your preferences. Cover and let it rise again. Brush with milk and sprinkle with sesame seeds (optional). Bake for 15-20 minutes (small shapes), or 45+ minutes for loafs (180*C).















traditional form

















'pull-apart '





Hljeb / Kruh sa TangZhong Metodom

Dugo nisam podijelila sa vama neki recept za hljeb / kruh, mada ga pravim najmanje 2 puta sedmicno. Mnogi odustanu od domaceg hljeba, jer nisu zadovoljni sa dobijenom teksturom. Ja volim i one cvrste, nabijene kruhove (razani ili 'crni') koji su veoma zasitni i posebnog ukusa.
Medutim ukoliko trazite recept za mekani, 'paucinasti' hljeb koji ostaje duze svjez, ovaj recept je takav. Koristi posebnu metodu prethodnog kuhanja brasna sa mlijekom/vodom, sto povecava elasticnost i vlaznost kruha.
Za hljeb, peciva i druge kreacije sa kvascem / germom, uvijek koristite brasno sa vecim procentom proteina (12%+). Obicno je to '00' brasno, negdje se zove pekarsko brasno, negdje proteinsko. Dodavanje glutena u brasno ce oplemeniti vas kruh, isto ce uciniti 'poboljsivac hljeba / kruha' (ja ga izbjegavam!), mlijeko u prahu, jogurt,... Najbolji rezultat se ipak postize sa Tangzhong metodom (+dodatak drugih proteina).



Potrebno:
Tangzhong pocetno tijesto-
1/3 solje brasna
1/2 soljemlijeka
1/2 solje vode
Ostalo-
5 solja brasna za peciva
2 K mlijeka u prahu
3 k kvasca
2 K secera
2 k soli
1 solja mlijeka, mlakog
1/4 solje slatkog vrhnja
1/2 solje vode, mlake

Nacin:
Pomijesajte brasno sa malo mlijeka u glatku masu. Doadajte ostalo mlijeko i vodu; kuhajte u serpici sa teskim dnom dok ne postane gusta masa (ili u mikrovalnoj 2 min 30 sekundi na najvisoj moci). Pokrijte sa pprijanjajucom folijom i ostavite ohladiti. 
Pomijesajte sve suhe sastojke u vecoj posudi, pomijesajte vlazne sastojke u dugoj pa ih sastavite i pocnite mijesiti (rukom, mikserom ili krusna pec). Cinite to najmanje 10 minuta, zatim umijesite maslac / ulje. Pokrijte i ostavite da naraste. Premijesite i oblikujte prema zelji. Pustite da ponovo nadodju, zatim premazite mlijekom i pospite sezamovim sjemenom (opciono) i pecite 15-20 minuta manje oblike, 45+ minuta vekne (180*C).





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