{"id":1640,"date":"2011-09-17T08:00:00","date_gmt":"2011-09-17T06:00:00","guid":{"rendered":"https:\/\/maimoni.cafeblog.hu\/2011\/09\/17\/segitsuti-2011-osz\/"},"modified":"2011-09-17T08:00:00","modified_gmt":"2011-09-17T06:00:00","slug":"segitsuti-2011-osz","status":"publish","type":"post","link":"https:\/\/sutismoni.hu\/?p=1640","title":{"rendered":"Seg\u00edts\u00fcti 2011. \u0151sz"},"content":{"rendered":"

Tegnap m\u00e1r le\u00edrtam<\/a>, mir\u0151l van sz\u00f3, most k\u00f6vetkezz\u00e9k az \u00e9n felaj\u00e1nl\u00e1som: leg\u00fajabb hobbim, a bagels\u00fct\u00e9s ihlette – \u00edme, k\u00e9t \u00e9des vari\u00e1ci\u00f3.<\/p>\n

<\/a><\/div>\n

Meggyes-mascarpon\u00e9s \u00e9s ricott\u00e1s-k\u00f6rtedzsemes t\u00f6lt\u00f6tt bagel
(16 darab)<\/p>\n

Hozz\u00e1val\u00f3k:
1 kg liszt
5 dl langyos v\u00edz
1,5 dkg \u00e9leszt\u0151
2 ek cukor
2 tk s\u00f3
2 ek olaj<\/p>\n

T\u00f6ltel\u00e9k:
25 dkg mascarpone
25 dkg ricotta
meggy- \u00e9s k\u00f6rtedzsem<\/p>\n

A f\u0151z\u00e9shez:
2 ek cukor
1 kk sz\u00f3dabikarb\u00f3na<\/p>\n

A tetej\u00e9re:
1 felvert toj\u00e1s
szeletelt mandula
m\u00e1k<\/p>\n

<\/a><\/div>\n

A lisztet egy nagy t\u00e1lba \u00f6ntj\u00fck, a k\u00f6zep\u00e9ben m\u00e9lyed\u00e9st alak\u00edtunk ki; ide bor\u00edtjuk a vizet, hozz\u00e1adjuk a cukrot, \u00e9s belemorzsoljuk az \u00e9leszt\u0151t. P\u00e1r percig, am\u00edg az \u00e9leszt\u0151 fel nem habosodik, pihentetj\u00fck. Ut\u00e1na a s\u00f3t \u00e9s az olajat is hozz\u00e1tessz\u00fck, \u00e9s \u00f6sszegy\u00farjuk a t\u00e9szt\u00e1t. Kem\u00e9ny, nehezen engedelmesked\u0151 t\u00e9szta lesz ez, de a bagelhez pontosan ilyen kell. Amikor sz\u00e9pen \u00f6ssze\u00e1llt, letakarva dupl\u00e1j\u00e1ra kelesztj\u00fck (kb. f\u00e9l \u00f3ra).<\/p>\n

<\/a><\/div>\n

A megkelt t\u00e9szt\u00e1t lisztezett gy\u00far\u00f3deszk\u00e1ra bor\u00edtjuk, \u00e9s j\u00f3l \u00e1tgy\u00farjuk, kinyomjuk bel\u0151le a leveg\u0151t; henger form\u00e1ra alak\u00edtjuk, majd 16 egyforma r\u00e9szre v\u00e1gjuk. Ezekb\u0151l zsemle form\u00e1j\u00fa kis cip\u00f3kat g\u00f6mb\u00f6ly\u00edt\u00fcnk, \u00e9s t\u00edz percig ism\u00e9t pihentetj\u00fck.
Pihentet\u00e9s ut\u00e1n a zseml\u00e9ket kiny\u00fajtjuk, de csak egy ir\u00e1nyba, nevezhetn\u00e9nk t\u00e9glalapnak, de ink\u00e1bb egy \u00a025 centi hossz\u00fa, \u00e9s 6-7 centi sz\u00e9les ov\u00e1lis form\u00e1t kell kapnunk. Ennek az egyik hosszanti r\u00e9sz\u00e9re kenj\u00fck a t\u00f6ltel\u00e9ket: v\u00e9kony, k\u00e9tcentis cs\u00edkba a mascarpon\u00e9t, r\u00e1 a meggydzsemet; ugyan\u00edgy m\u00e1sikra a ricott\u00e1t, r\u00e1 a k\u00f6rtedzsemet, majd feltekerj\u00fck a t\u00e9szt\u00e1t, \u00e9s egy kis v\u00edz seg\u00edts\u00e9g\u00e9vel alaposan „leragasztjuk” a sz\u00e9l\u00e9t.<\/p>\n

<\/a><\/div>\n

\u00a0A v\u00e9geket is \u00f6sszedolgozzuk: az egyik v\u00e9get leragasztjuk, \u00e9s belecs\u00fasztatjuk a nem \u00f6sszedolgozott fel\u00e9be.<\/p>\n

<\/a><\/div>\n

\u00cdgy, ahogy a k\u00e9pen l\u00e1that\u00f3. \u00dajfent kis v\u00edz seg\u00edts\u00e9g\u00e9vel mindent alaposan „leragasztunk”. \u00cdgy kapjuk meg a klasszikus bagel form\u00e1t.<\/p>\n

<\/a><\/div>\n

Amikor m\u00e1r a t\u00e9szt\u00e1k fel\u00e9t megform\u00e1ztuk, meleg\u00edts\u00fck el\u0151 a s\u00fct\u0151t 180 fokosra, ezen k\u00edv\u00fcl tegy\u00fcnk fel egy sz\u00e9les l\u00e1basba vizet (kb. 8 centi magasan \u00e1lljon az ed\u00e9nyben), \u00e9s kezdj\u00fck forralni. Amikor forr, sz\u00f3rjuk bele a cukrot \u00e9s a sz\u00f3dabikarb\u00f3n\u00e1t, majd a bageleket f\u0151zz\u00fck mindk\u00e9t oldalukon egy-egy percig.<\/p>\n

<\/a><\/div>\n

Ut\u00e1na szedj\u00fck ki s\u00fct\u0151pap\u00edrral bor\u00edtott tepsire, kenj\u00fck meg toj\u00e1ssal, sz\u00f3rjuk meg m\u00e1kkal \u00e9s v\u00e1gott mandul\u00e1val, \u00e9s s\u00fcss\u00fck meg kb. 20 perc alatt.<\/p>\n

Ennyi, \u00edgy r\u00f6viden.<\/p>\n

ITT<\/a> lehet licit\u00e1lni!<\/p>\n

<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Tegnap m\u00e1r le\u00edrtam, mir\u0151l van sz\u00f3, most k\u00f6vetkezz\u00e9k az \u00e9n felaj\u00e1nl\u00e1som: leg\u00fajabb hobbim, a bagels\u00fct\u00e9s ihlette – \u00edme, k\u00e9t \u00e9des vari\u00e1ci\u00f3. Meggyes-mascarpon\u00e9s \u00e9s ricott\u00e1s-k\u00f6rtedzsemes t\u00f6lt\u00f6tt bagel(16 darab) Hozz\u00e1val\u00f3k:1 kg liszt5 … <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102,401],"tags":[211],"class_list":["post-1640","post","type-post","status-publish","format-standard","hentry","category-nyeremenyjatekok","category-segitsuti","tag-segitsuti"],"yoast_head":"\nSeg\u00edts\u00fcti 2011. \u0151sz - S\u00fctis M\u00f3ni<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sutismoni.hu\/?p=1640\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seg\u00edts\u00fcti 2011. \u0151sz - S\u00fctis M\u00f3ni\" \/>\n<meta property=\"og:description\" content=\"Tegnap m\u00e1r le\u00edrtam, mir\u0151l van sz\u00f3, most k\u00f6vetkezz\u00e9k az \u00e9n felaj\u00e1nl\u00e1som: leg\u00fajabb hobbim, a bagels\u00fct\u00e9s ihlette – \u00edme, k\u00e9t \u00e9des vari\u00e1ci\u00f3. 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