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Tradicionalni Recepti
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Roza Pita
Potrebne
Namirnice za Tijesto:
400 g ostrog brasna
80 g putra ili masti
1 cijelo jaje
150 g secera
1/2 praska za pecivo (1
puna zlicica od crne kave)
5 do 6 zlica mlijeka ili
koliko primi tijesto da ne bude previse tvrdo
Potrebne Namirnice za Nadjev:
350 g mljevenih oraha
2 dl mlijeka
250 g putra ili margarina
(ili pola putra, pola margarina)
250 g sitnog secera
1/2 zlicice vanili secera
1/2 dl ruma
- Prosijte prasak za pecivo sa
brasnom na dasku za mijesanje. Natarite hladan putar iz frizidera u
brasno
i nacinite udubljenje u toj smjesi.
- U udubljenje stavite razlupano
jaje i mlijeka toliko da mozete zamijesiti tijesto osrednje tvrdoce
koje
se ne lijepi i dade se lijepo razvaljati.
- Tijesto podijelite na 4 jednaka
dijela, razvaljajte, namotajte na valjak i polozite na naopako orkenut
protvan.
- Ugrijte pecnicu na 170 stupnjeva
C i stavite prvu koru peci, ako imate dva jednaka protvana i veliku
pecnicu
mozete peci i dvije po dvije kore. Pecite dok ne poprimi lijepu krem
boju
(pazite da ne potamni).
- Podvucite konac ispod pecene
kore i polagano pritisnite konac dolje prema protvanu i oprezno
prodjite
cijelom povrsinom tijesta. Kad se je tijesto oslobodilo lagano ga
skliznite
na povrsinu za hladjenje.
- Postupak ponovite dok sve kore
nisu pecene. Ostavite kore da se hlade i pripremite nadjev.
Priprema Nadjeva:
- Pofurite orahe sa kipucim mlijekom
i ostavite da se hlade.
- Pjenasto umutite putar, vanilin
secer i sitni secer. Dodajte potpuno ohladjene orahe u putar i
promjesajte.
Na kraju dodajte rum, podijelite nadjev u tri jednaka dijela i filajte
ohladjene listove.
- Pokrijte kolac sa masnim papirom
ili cistom krpom, stavite na vrh neku ravnu plohu i na plohu
ravnomjerno
rasporedite nekoliko kilograma tereta. Ostavite kolac u hladnoj
smocnici
ili nekoj drugoj hladnoj prostoriji najmanje dva dana. Nemojte ostaviti
kolac u frizideru ili nekom drugom mijestu koje je previse hladno, jer
se nece opustiti.
- Dobro otpustena Roza Pita se
lijepo reze na male kose kockice i ima predivan tek.
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