{"id":8158,"date":"2026-05-24T16:02:48","date_gmt":"2026-05-24T14:02:48","guid":{"rendered":"https:\/\/podpomarancom.sk\/?p=8158"},"modified":"2026-05-24T16:35:52","modified_gmt":"2026-05-24T14:35:52","slug":"domace-chrumkave-rozky","status":"publish","type":"post","link":"https:\/\/podpomarancom.sk\/en\/domace-chrumkave-rozky\/","title":{"rendered":"Dom\u00e1ce chrumkav\u00e9 ro\u017eky"},"content":{"rendered":"
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\n\t\t\t\t\t\"Gumen\u00fdm\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Gumen\u00fdm ro\u017ekom z obchodu odzvonilo: Upe\u010dte si dom\u00e1ce – chrumkav\u00e9 a neskuto\u010dne nad\u00fdchan\u00e9!<\/h2>Recipe by Andrea<\/span>Course: pe\u010divo<\/mark><\/span>Cuisine: dom\u00e1ca<\/mark><\/span>Difficulty: jednoduch\u00e1<\/mark><\/span><\/div>
<\/span>Porcie<\/span>

10<\/p>kusov<\/span><\/div>

<\/span>\u010cas kysnutia<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>\u010cas pe\u010denia<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Teplota pe\u010denia<\/span>

230\u00b0<\/p>spodn\u00fd\/horn\u00fd ohrev<\/span><\/div><\/div><\/div>

Priznajte sa, kedy ste naposledy jedli ro\u017eok, ktor\u00fd po stla\u010den\u00ed nahlas chrumkol, vo vn\u00fatri bol m\u00e4ku\u010dk\u00fd ako pavu\u010dinka a vo\u0148al skuto\u010dn\u00fdm pe\u010den\u00edm? Tie z obchodu s\u00fa dnes \u010dasto gumen\u00e9 u\u017e cestou domov a na druh\u00fd de\u0148 sa daj\u00fa pou\u017ei\u0165 akur\u00e1t tak na str\u00fahanku.
Povedala som si dos\u0165. Dlho som h\u013eadala ten spr\u00e1vny pomer surov\u00edn a pek\u00e1rensk\u00fdch trikov, a\u017e k\u00fdm nevznikol tento recept. Tajomstvom \u00faspechu je poctiv\u00e1 brav\u010dov\u00e1 mas\u0165 a jeden „vodn\u00fd“ trik priamo v r\u00fare. Po\u010fme na to, zvl\u00e1dne to naozaj ka\u017ed\u00fd!<\/p>

\u010co budeme potrebova\u0165 ?<\/h3>
  • <\/span>

    550 g<\/strong> hladkej m\u00faky T650<\/span><\/p><\/li>

  • <\/span>

    350 ml<\/strong> vla\u017enej vody (\u010das\u0165 z nej pou\u017eijeme na kv\u00e1sok)<\/span><\/p><\/li>

  • <\/span>

    1\/2 kocky<\/strong> \u010derstv\u00e9ho dro\u017edia ( m\u00f4\u017eete pou\u017ei\u0165 aj su\u0161en\u00e9)<\/span><\/p><\/li>

  • <\/span>

    40 g<\/strong> brav\u010dovej masti (pr\u00e1ve t\u00e1 dod\u00e1 ro\u017ekom dokonal\u00fa vl\u00e1\u010dnos\u0165 a chu\u0165)<\/span><\/p><\/li>

  • <\/span>

    1 \u010cL<\/strong> soli<\/span><\/p><\/li><\/ul><\/div>

    Postup krok za krokom
    <\/h3>
    • Pr\u00edprava kv\u00e1sku
      Z pripravenej vla\u017enej vody odlejeme trochu do men\u0161ej misky, rozdrob\u00edme do nej polovicu kocky \u010derstv\u00e9ho dro\u017edia a nech\u00e1me p\u00e1r min\u00fat na teplom mieste vz\u00eds\u0165 kv\u00e1sok.<\/li>
    • Pr\u00edprava cesta
      Vo ve\u013ekej mise zmie\u0161ame hladk\u00fa m\u00faku T650, so\u013e, prid\u00e1me brav\u010dov\u00fa mas\u0165 ( ja som si ju roztopila v mikrovlnke), zvy\u0161ok vla\u017enej vody a pripraven\u00fd kv\u00e1sok. Rukami alebo kuchynsk\u00fdm robotom vypracujeme hladk\u00e9, elastick\u00e9 cesto, ktor\u00e9 sa nelep\u00ed. Ak by ste ho mali hust\u00e9, \u0165a\u017ek\u00e9 – prid\u00e1me vodu. Naopak, ak by bolo riedke, tak m\u00faku. Ka\u017ed\u00e1 m\u00faka sa spr\u00e1va inak, inak prij\u00edma vodu. Misu prikryjeme utierkou a nech\u00e1me pribli\u017ene 30 min\u00fat kysn\u00fa\u0165<\/strong>, k\u00fdm cesto vidite\u013ene nezdvojn\u00e1sob\u00ed svoj objem.<\/li>
    • Tvarovanie dokonal\u00fdch ro\u017ekov
      Vykysnut\u00e9 cesto vyklop\u00edme na pom\u00fa\u010den\u00fa dosku a rozdel\u00edme ho na rovnak\u00e9 \u010dasti. Ja som nav\u00e1\u017eila bochn\u00ed\u010dky po 90 gramov<\/strong>, z ktor\u00fdch som vytvarovala \u00fah\u013eadn\u00e9 gu\u013e\u00f4\u010dky. Ak chcete men\u0161ie ro\u017eteky, tak si urob\u00edte men\u0161ie guli\u010dky.Ka\u017ed\u00fa gu\u013e\u00f4\u010dku rozva\u013ek\u00e1me pomocou val\u010deka do tvaru dlh\u0161ieho trojuholn\u00edka. Potom za\u010dneme cesto plynulo a pevne zv\u00edja\u0165 od \u0161ir\u0161ej z\u00e1kladne smerom k \u0161pi\u010dke, \u010d\u00edm n\u00e1m vznikne kr\u00e1sny tvar ro\u017eka. Pr\u00e1ve toto pevn\u00e9 zavinutie sa postar\u00e1 o t\u00fa nad\u00fdchan\u00fa striedku vo vn\u00fatri.<\/li>
    • Druh\u00e9 kysnutie a tajn\u00fd vodn\u00fd trik
      Vytvarovan\u00e9 ro\u017eky pouklad\u00e1me na plech vystlan\u00fd papierom na pe\u010denie. Nech\u00e1me ich e\u0161te 15 min\u00fat podkysn\u00fa\u0165<\/strong>, aby nar\u00e1stli.
      A teraz prich\u00e1dza k\u013e\u00fa\u010dov\u00fd moment pre chrumkav\u00fa k\u00f4rku:<\/strong> Tesne pred vlo\u017een\u00edm do r\u00fary ro\u017eky poriadne postriekame \u010distou vodou z rozpra\u0161ova\u010da.<\/li>
    • Pe\u010denie a zaparovanie r\u00fary
      R\u00faru si vopred vyhrejeme na 230 \u00b0C<\/strong>. Ro\u017eky d\u00e1me piec\u0165 a po\u010das pe\u010denia r\u00faru e\u0161te dodato\u010dne zapar\u00edme<\/strong>. Ako na to? Jednoducho po\u010das pe\u010denia na chv\u00ed\u013eu otvorte dvierka r\u00fary, rozpra\u0161ova\u010dom nastriekajte vodu priamo do priestoru r\u00fary, aby sa vytvorila para, a r\u00fdchlo zatvorte.
      V mojej r\u00fare boli ro\u017eky kr\u00e1sne zlatohned\u00e9 za pribli\u017ene 15 min\u00fat<\/strong>. \u010cas si v\u0161ak rad\u0161ej sledujte pod\u013ea sk\u00fasenost\u00ed s tou va\u0161ou r\u00farou \u2013 ka\u017ed\u00e1 pe\u010die trochu inak.<\/li>
    • Fin\u00e1le
      Hotov\u00e9 upe\u010den\u00e9 ro\u017eky hne\u010f po vytiahnut\u00ed prelo\u017e\u00edme na mrie\u017eku, aby zospodu nezvlhli, a nech\u00e1me ich \u00faplne vychladn\u00fa\u0165.<\/li><\/ul><\/div>

      Video<\/h3>