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Volite li sočne i mekane kolače koji se tope u ustima sa svakim zalogajem, postat ćete ljubitelj klasika turske kuhinje koji je u našim krajevima poznat pod nazivom mokri ili sočni turski kolač. Trenutno je veliki hit na društvenim mrežama i čini nam se kao da ga svi rade pa ako ga već niste probali, evo vam prilike da provjerite zašto je tako popularan.

Već smo vam ga spominjali i dali vam recept, podsjetite se ovdje, no kad smo ga vidjeli u izvedbi Tonke Petričević koju pratimo na Instagramu Tonka, reci ručak, nismo odoljeli da ne "ćirnemo" recept. Zvuči nam izvrsno pa vam ga uz njeno dopuštenje prenosimo.

Za razliku od recepta koji smo vam ranije prenijeli, onaj koji je Tonka objavila je bez vaganja - sve je na čaše (zapremnine 200 ml) pa samim tim priprema ide brže. Za najbolji uspjeh, savjetuje nas spretna Splićanka, svi sastojci za biskvit trebaju biti na sobnoj temperaturi prije pripreme kolača.

Sama slastica, koja se izvorno naziva islak kek, što u prijevodu znači mokri kolač, prema Tonkinim je riječima vrlo sočna, bogatog okusa i nije preslatkak, a sve sastojke za njenu pripremu vjerojatno već imate.

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image
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Sočni turski kolač

Sastojci:

Za biskvit:

5 jaja
1 šalica šećera
1 vrećica vanilin šećera
1 šalica biljnog ulja
1 šalica mlijeka
2 šalice glatkog brašna
5 žlica gorkog kakaa
1 vrećica praška za pecivo
 prstohvat soli

Za preljev:

3 šalice mlijeka
pola šalice biljnog ulja
1 šalica šećera
1 vrećica vanilin šećera
5 žlica kakaa
100 g čokolade za kuhanje

Priprema:

U dubljoj zdjeli pomiješajte brašno, prašak za pecivo, kakao i sol.

Jaja pjenasto mutite oko 5 minuta sa šećerom i vanilin šećerom (najveća brzina miksera). Dodajte ulje te nastavite mutiti još minutu. Zatim smanjite brzinu miksera pa naizmjenice dodajte prosijane suhe sastojke i mlijeko. Mutite samo još kratko, dok se ne povežu svi sastojci.

Kalup srednje veličine obložite masnim papirom i izlijte smjesu za biskvit. Pecite u unaprijed zagrijanoj pećnici na 190 stupnjeva oko 30 minuta (probajte čačkalicom je li pečeno).

Dok se biskvit peče, u manjem loncu pomiješajte sve sastojke za preljev (čokoladu usitnite). Zagrijte do vrenja uz miješanje, svi sastojci se trebaju lijepo povezati. Nakon vrenja nastavite kuhati još 2 minute na laganoj vatri uz miješanje. Malo prohladite - preljev treba biti topao do vruć prilikom zalijevanja biskvita.

Biskvit ohladite na sobnoj temperaturi, izbodite čačkalicom na nekoliko mjesta pa preokrenite i uklonite masni papir.

Vratite u kalup (strana koja je bila dolje sada ide gore) pa na puno mjesta izbodite čačkalicom. Ohlađeni biskvit zalijte toplim preljevom (nemojte izliti sve odjednom nego pričekajte da se dio upije).

Ohladite prvo na sobnoj temperaturi oko pola sata, a zatim i u frižideru nekoliko sati. 

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Volite li sočne i mekane kolače koji se tope u ustima sa svakim zalogajem, postat ćete ljubitelj klasika turske kuhinje koji je u našim krajevima poznat pod nazivom mokri ili sočni turski kolač. Trenutno je veliki hit na društvenim mrežama i čini nam se kao da ga svi rade pa ako ga već niste probali, evo vam prilike da provjerite zašto je tako popularan.

Već smo vam ga spominjali i dali vam recept, podsjetite se ovdje, no kad smo ga vidjeli u izvedbi Tonke Petričević koju pratimo na Instagramu Tonka, reci ručak, nismo odoljeli da ne "ćirnemo" recept. Zvuči nam izvrsno pa vam ga uz njeno dopuštenje prenosimo.

Za razliku od recepta koji smo vam ranije prenijeli, onaj koji je Tonka objavila je bez vaganja - sve je na čaše (zapremnine 200 ml) pa samim tim priprema ide brže. Za najbolji uspjeh, savjetuje nas spretna Splićanka, svi sastojci za biskvit trebaju biti na sobnoj temperaturi prije pripreme kolača.

Sama slastica, koja se izvorno naziva islak kek, što u prijevodu znači mokri kolač, prema Tonkinim je riječima vrlo sočna, bogatog okusa i nije preslatkak, a sve sastojke za njenu pripremu vjerojatno već imate.

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image
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Sočni turski kolač

Sastojci:

Za biskvit:

5 jaja
1 šalica šećera
1 vrećica vanilin šećera
1 šalica biljnog ulja
1 šalica mlijeka
2 šalice glatkog brašna
5 žlica gorkog kakaa
1 vrećica praška za pecivo
 prstohvat soli

Za preljev:

3 šalice mlijeka
pola šalice biljnog ulja
1 šalica šećera
1 vrećica vanilin šećera
5 žlica kakaa
100 g čokolade za kuhanje

Priprema:

U dubljoj zdjeli pomiješajte brašno, prašak za pecivo, kakao i sol.

Jaja pjenasto mutite oko 5 minuta sa šećerom i vanilin šećerom (najveća brzina miksera). Dodajte ulje te nastavite mutiti još minutu. Zatim smanjite brzinu miksera pa naizmjenice dodajte prosijane suhe sastojke i mlijeko. Mutite samo još kratko, dok se ne povežu svi sastojci.

Kalup srednje veličine obložite masnim papirom i izlijte smjesu za biskvit. Pecite u unaprijed zagrijanoj pećnici na 190 stupnjeva oko 30 minuta (probajte čačkalicom je li pečeno).

Dok se biskvit peče, u manjem loncu pomiješajte sve sastojke za preljev (čokoladu usitnite). Zagrijte do vrenja uz miješanje, svi sastojci se trebaju lijepo povezati. Nakon vrenja nastavite kuhati još 2 minute na laganoj vatri uz miješanje. Malo prohladite - preljev treba biti topao do vruć prilikom zalijevanja biskvita.

Biskvit ohladite na sobnoj temperaturi, izbodite čačkalicom na nekoliko mjesta pa preokrenite i uklonite masni papir.

Vratite u kalup (strana koja je bila dolje sada ide gore) pa na puno mjesta izbodite čačkalicom. Ohlađeni biskvit zalijte toplim preljevom (nemojte izliti sve odjednom nego pričekajte da se dio upije).

Ohladite prvo na sobnoj temperaturi oko pola sata, a zatim i u frižideru nekoliko sati. 

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StoryEditorOCM
Slanonajsočnija slastica

Splićanka ‘rastura‘ u pripremi turskog kolača koji je osvojio društvene mreže. Dala nam je recept i trikove za uspjeh

Piše Spiza SD
27. studenog 2023. - 10:20

Volite li sočne i mekane kolače koji se tope u ustima sa svakim zalogajem, postat ćete ljubitelj klasika turske kuhinje koji je u našim krajevima poznat pod nazivom mokri ili sočni turski kolač. Trenutno je veliki hit na društvenim mrežama i čini nam se kao da ga svi rade pa ako ga već niste probali, evo vam prilike da provjerite zašto je tako popularan.

Već smo vam ga spominjali i dali vam recept, podsjetite se ovdje, no kad smo ga vidjeli u izvedbi Tonke Petričević koju pratimo na Instagramu Tonka, reci ručak, nismo odoljeli da ne "ćirnemo" recept. Zvuči nam izvrsno pa vam ga uz njeno dopuštenje prenosimo.

Za razliku od recepta koji smo vam ranije prenijeli, onaj koji je Tonka objavila je bez vaganja - sve je na čaše (zapremnine 200 ml) pa samim tim priprema ide brže. Za najbolji uspjeh, savjetuje nas spretna Splićanka, svi sastojci za biskvit trebaju biti na sobnoj temperaturi prije pripreme kolača.

Sama slastica, koja se izvorno naziva islak kek, što u prijevodu znači mokri kolač, prema Tonkinim je riječima vrlo sočna, bogatog okusa i nije preslatkak, a sve sastojke za njenu pripremu vjerojatno već imate.

Sočni turski kolač

Sastojci:

Za biskvit:

5 jaja
1 šalica šećera
1 vrećica vanilin šećera
1 šalica biljnog ulja
1 šalica mlijeka
2 šalice glatkog brašna
5 žlica gorkog kakaa
1 vrećica praška za pecivo
 prstohvat soli

Za preljev:

3 šalice mlijeka
pola šalice biljnog ulja
1 šalica šećera
1 vrećica vanilin šećera
5 žlica kakaa
100 g čokolade za kuhanje

Priprema:

U dubljoj zdjeli pomiješajte brašno, prašak za pecivo, kakao i sol.

Jaja pjenasto mutite oko 5 minuta sa šećerom i vanilin šećerom (najveća brzina miksera). Dodajte ulje te nastavite mutiti još minutu. Zatim smanjite brzinu miksera pa naizmjenice dodajte prosijane suhe sastojke i mlijeko. Mutite samo još kratko, dok se ne povežu svi sastojci.

Kalup srednje veličine obložite masnim papirom i izlijte smjesu za biskvit. Pecite u unaprijed zagrijanoj pećnici na 190 stupnjeva oko 30 minuta (probajte čačkalicom je li pečeno).

Dok se biskvit peče, u manjem loncu pomiješajte sve sastojke za preljev (čokoladu usitnite). Zagrijte do vrenja uz miješanje, svi sastojci se trebaju lijepo povezati. Nakon vrenja nastavite kuhati još 2 minute na laganoj vatri uz miješanje. Malo prohladite - preljev treba biti topao do vruć prilikom zalijevanja biskvita.

Biskvit ohladite na sobnoj temperaturi, izbodite čačkalicom na nekoliko mjesta pa preokrenite i uklonite masni papir.

Vratite u kalup (strana koja je bila dolje sada ide gore) pa na puno mjesta izbodite čačkalicom. Ohlađeni biskvit zalijte toplim preljevom (nemojte izliti sve odjednom nego pričekajte da se dio upije).

Ohladite prvo na sobnoj temperaturi oko pola sata, a zatim i u frižideru nekoliko sati. 

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10. svibanj 2024 15:48