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Tradicionalni Recepti
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Tijesto za Hrvatske Strudle
(Savijacu)
Za otprilike
1/2 kg tijesta potrebno je:
1/2 kg mekog brasna (odlezanog
nekoliko sati na sobnoj temperaturi)
1 dcl mlake vode
1 cijelo jaje
1 zlica ulja
Par kapi bijelog octa (5-6
kapi)
1/2 zlicice soli
Ulje za premazivanje
Priprema:
- Prosijte brasno u veliku zdijelu
ili na dasku za mijesanje i napravite u sredini udubljenje.
- U manjoj zdijelici pomijesajte
1 cijelo jaje, 1 zlicu ulja, sol, oct i mlaku vodu.
- Ulijte smijesu sa vodom u udubljenje
od brasna i polagano mijesajte sa nozem sve sastojke, postepeno
umijesavajuci
brasno, dok ne dobijete glatko tijesto.
- Tijesto mijesite na dasci za
mijesanje tako dugo dok ne postane potpuno glatko, elasticno i dok se
ne
prestane lijepiti.
- Izradjeno tijesto premazite
lagano sa uljem i pokrijte sa zagrijanom zdijelom. Ostavite ga da
odstoji
bar 30 do 35 minuta. Za to vrijeme mozete prirediti nadjeve ako ih
niste
priredili ranije.
Napomena: Od ovog tijesta,
ako se ostavi da se malo posusi, moze se praviti baklava, Bosanski
specijalitet
zvan Burek i razlicite vrste ostalih specijaliteta za koje se
upotrebljava
tanko tijesto tzv. "kora". Neki djelovi zemlje zovu ovu vrstu tijesta
"kore
za pitu" ili prema nadjevu koji se upotrebljava kao na primjer:
zeljusa,
zeljanica, krumpirusa, bundevara itd.
Obrezane krajeve tijesta
kolektirajte, premjesite i ponovo upotrijebite za savijacu ili
napravite
od njih male pogace koje se peku i jedu odmah dok su jos vruce.
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