Ugasi želju za slatkim kuglofom sa prosom i pekmezom od šljiva.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 osobe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Proso namocite navecer.Skuhajte ga ujutro i ocijedite te ohladite.Obicno se stavlja jedan dio prosa i tri djela vode da se skuha.Ovo je tip kolaca ,izmuti,uli,ispeci tako da nisam korak po korak slikala.Znam da ce vam biti sve jasno.
- Izvažite pšenicni gris i pomiješajte ga s praškom za pecivo.Izvažite i proso.Pripremite jaja,odvojite žutanjke od bjelanjaka.
- Izmutite snijeg od bjelanjaka,dodajte prstohvat soli kad to radite.U posudu s žumanjcima dodajte pekmez od šljiva(ja sam koristila domaci pekmez ,raden po Snecinom rcp.)Mutite ,pomalo dodajte,gusti jogurt(grcki),ulje,rum,proso,te pšenicni griz.Na kraju dodajte po želji nasjeckane brusnice ili suhe šljive.I na koncu lagano umješajte snijeg od bjelanjaka.
- Pecnicu zagrijte na 160C a kalup namastite i pobrašnite.Umjesto kalupa za kuglof možete koristiti tepsiju manjih dimenzija.Pecite oko 50 minuta.Kolac ce vam biti vlažan ali takav mora biti.Pažljivo ga istresite na rešetku za hladenje.Ako se bojite da vam ne popuca ili što vec,odaberite radije tepsiju.Lakše ce ga biti narezati.
- Ohladeni kolac pospite šecerom u prahu ili dekorirajte kako vam volja.Evo ja sam pronašla bijelu cokoladu zaostalu od božicnih bakanalija i rastopila na pari s malo vrhnja i prelila kolac.Zaista je jako ukusno
Why does this cake turn out dense when other batters rise light and airy? The answer lies in the millet. Using cooked whole grains introduces heavy starch and localized moisture pockets that standard wheat-based batters never encounter. If the millet is still hot when combined with the dairy and eggs, the residual heat will prematurely start coagulation in the raw yolks, throwing off the internal crumb structure.
Cooling the drained grain completely to room temperature before mixing is non-negotiable. Furthermore, whipping the egg whites to stiff peaks provides the sole mechanical lift in a batter otherwise weighed down by dense fruit preserves and semolina. Fold those whites in gently with a spatula to preserve the trapped air cells.
Slices actually improve by the second day as the plum jam and rum fully permeate the grain starches. Wrap leftovers tightly in plastic and store at room temperature for up to three days.
