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Bez obzira na to koliko ste kruha, kolača i peciva u životu ispekli, uvijek će vam dobro doći dobar savjet, osobito ako vam ga nudi Dragica Lukin, najnagrađivanija hrvatska slastičarka koju je gastronomski vodič Gault&Millau 2020. nagradio za zasluge u promicanju hrvatske gastronomije i slastičarstva.

S Dragicom smo popričali u Supetru, na kulinarskoj manifestaciji "Biser mora", u sklopu koje je vodila majstorsku radionicu o kruhu i pecivima na kojoj je pokazala i objasnila pripremu kukuruznog, mliječnog, veganskog, dalmatinskog, mediteranskog i bezglutenskog kruha, kao izradu domaćih slanih i slatkih peciva.

Iskusna slastičarka s čak 55 godina iskustva vlasnica je slastičarnice Villa Soši u Umagu, internacionalna je vitezica kulinarstva jugoistočne Europe i Mediterana, članica WACS-a (World Association of Chefs‘ Societies) i dio ŠKMER-ovog tima međunarodnih sudaca. Kad vam takva stručnjakinja drži predavanje u kruhu i pecivu, imate naćuliti uši i dobro slušati, a pitanja sačuvati za kraj. Ajde dobro, za nakon degustacije pekarskih divota koje je ispekla netom prije početka predavanja.

Tajna dobre pince

Čim su se sudionici predavanja razišli grickajući Dragičina peciva i pletenice s blaženim smješkom na licu, zamolili smo majstoricu da nam da par savjeta za što uspješniju pripremu kruha, kolača i peciva, a priču smo započeli s onom vrstom slastica koja je ovih dana u fokusu: sirnicama.

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Majstorica je dizanog tijesta

Duško Marušić/Cropix
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Na pitanje koja je po njenom mišljenju najveća tajna zanata kod pripreme sirnica, Dragica Lukin nas upućuje da je tajna u pravilu "samo deset posto cijelih jaja", što u praksi znači ako vaš recept traži 10 jaja, samo jedno jaje treba biti cijelo, dok se od ostalih koriste samo žumanjci. Kako nam je objasnila, žumanjci sadrže prirodne masnoće, koje, baš kao u slučaju maslaca, masti i ulja, tijestu daju svilenkastu kvalitetu.

- Kad zamijesite tijesto za sirnicu s puno žumanjaka, ono jako brzo fermentira, izdašno je i ima lijepu boju, a kad prelomite ispečenu sirnicu onda se tijesto razvlači kao niti. Tijesto, pored toga, treba 3 ili 4 puta fermentirati u posudi u kojoj ste ga zamijesili, ja ga tri puta premijesim i nije mi problem malo pričekati jer se tijesto svaki put brže digne zbog toga što se sve namirnice stabiliziraju, tijesto postane jednolično i brže fermentira - objašnjava stručnjakinja i dodaje da je sasvim u redu tijesto premijesiti samo jednom.

Zanimalo nas je također je li tijesto bolje zarezati tri ili četiri puta, a iskusna slastičarka nam veli da je to stvar ukusa te objašnjava da je sirnicu potrebno zarezati ne samo da bi lijepo izgledala nego i kako bi za vrijeme pečenja ispustila mjehuriće zraka i pritom ostala kompaktna.

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Duško Marušić/Cropix
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- Kad je sirnica završila sa svojim fermentacijama i nakon što je zarezana, stavite je peći u pećnicu zagrijanu na 250 stupnjeva, pecite je minutu-dvije, a zatim temperaturu spustite na 190 stupnjeva i pecite je 35 minuta - savjetovala nas je Dragica Lukin napominjući da ovo pravilo vrijedi za sirnice teške 500 grama.

Što se tiče pripreme pletenica, koje mnogi vole napraviti kad rade sirnice, Dragica Lukin savjetuje da nakon što smo izvaljali tijesto i prije nego smo ga isprepleli, tijesto premažemo maslacem i preklopimo pa će se lijepo listati, a pletenica će biti još ukusnija.

Ovo svakako zapišite

Dragica nam je otkrila i zgodan recept za domaći kruh te nam je prišapnula da je za najbolji uspjeh jako važno dobro izmiješati šećer, kvasac i toplu vodu.

- Jako dobro tijesto za kruh možete napraviti od kilograma brašna, na koje ide 80-120 g svježeg kvasca, ja uvijek koristim svježi, zatim 500 mililitara vode, 25 grama soli i 25 grama šećera. Šećer, kvasac i vodu dobro ulupajte pjenjačom, trebate dobiti pjenastu smjesu jer će se tijesto u tom slučaju brže dizati. Zatim umiješajte sol, stavite brašno, promiješajte i pustite tijesto da odradi dvije fermentacije. Nakon toga pecite ga 2-3 minute na 250 stupnjeva, pa spustite temperaturu na 180-200 stupnjeva da vrućina izvuče vlagu i da ostane lijepa tekstura. Za štrucu od kilograma trebat će vam 30-32 minute pečenja - objasnila nam je vrsna mastorica, a nas je zanimalo treba li, kako neki savjetuju, za vrijeme pečenja kruha staviti u pećnicu i posudu s vodom, kako bi se stvarala para, što, prema takvim savjetima, treba osigurati da se tijesto ljepše digne i dobije bolju koricu.

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Uz nekoliko dobrih savjeta, šteta bi bila ne okušati se u pripremi

Duško Marušić/Cropix
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- Za takav postupak zaista nema potrebe, osim toga para će oko domaćeg kruha izazvati žilavu koricu. Nikako nemojte koristiti paru kod pečenja kruha, kolača i peciva, osim ako radite nešto s bjelanjkom pa želite da tijesto ostane vlažno, naravno ne u slučaju meringe jer njega želimo osušiti, nego u slučaju tijesta kao što je biskvitno - objasnila nam je te dodala još jedan zgodan savjet za kraj: kad radite biskvit, jednu polovinu brašna zamijenite škrobnim brašnom i puno će vam bolje uspjeti.

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Kad Dragica Lukin govori, valja sve dobro ‘upiti‘

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Kad Dragica Lukin govori, valja sve dobro ‘upiti‘

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Njezina pletenica je čudesna

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Majstorica je dizanog tijesta

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Uz nekoliko dobrih savjeta, šteta bi bila ne okušati se u pripremi

 Duško Marušić/Cropix ) ) [bgPosition] => [text] => {OCMSplitter}

Bez obzira na to koliko ste kruha, kolača i peciva u životu ispekli, uvijek će vam dobro doći dobar savjet, osobito ako vam ga nudi Dragica Lukin, najnagrađivanija hrvatska slastičarka koju je gastronomski vodič Gault&Millau 2020. nagradio za zasluge u promicanju hrvatske gastronomije i slastičarstva.

S Dragicom smo popričali u Supetru, na kulinarskoj manifestaciji "Biser mora", u sklopu koje je vodila majstorsku radionicu o kruhu i pecivima na kojoj je pokazala i objasnila pripremu kukuruznog, mliječnog, veganskog, dalmatinskog, mediteranskog i bezglutenskog kruha, kao izradu domaćih slanih i slatkih peciva.

Iskusna slastičarka s čak 55 godina iskustva vlasnica je slastičarnice Villa Soši u Umagu, internacionalna je vitezica kulinarstva jugoistočne Europe i Mediterana, članica WACS-a (World Association of Chefs‘ Societies) i dio ŠKMER-ovog tima međunarodnih sudaca. Kad vam takva stručnjakinja drži predavanje u kruhu i pecivu, imate naćuliti uši i dobro slušati, a pitanja sačuvati za kraj. Ajde dobro, za nakon degustacije pekarskih divota koje je ispekla netom prije početka predavanja.

Tajna dobre pince

Čim su se sudionici predavanja razišli grickajući Dragičina peciva i pletenice s blaženim smješkom na licu, zamolili smo majstoricu da nam da par savjeta za što uspješniju pripremu kruha, kolača i peciva, a priču smo započeli s onom vrstom slastica koja je ovih dana u fokusu: sirnicama.

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image

Majstorica je dizanog tijesta

Duško Marušić/Cropix
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Na pitanje koja je po njenom mišljenju najveća tajna zanata kod pripreme sirnica, Dragica Lukin nas upućuje da je tajna u pravilu "samo deset posto cijelih jaja", što u praksi znači ako vaš recept traži 10 jaja, samo jedno jaje treba biti cijelo, dok se od ostalih koriste samo žumanjci. Kako nam je objasnila, žumanjci sadrže prirodne masnoće, koje, baš kao u slučaju maslaca, masti i ulja, tijestu daju svilenkastu kvalitetu.

- Kad zamijesite tijesto za sirnicu s puno žumanjaka, ono jako brzo fermentira, izdašno je i ima lijepu boju, a kad prelomite ispečenu sirnicu onda se tijesto razvlači kao niti. Tijesto, pored toga, treba 3 ili 4 puta fermentirati u posudi u kojoj ste ga zamijesili, ja ga tri puta premijesim i nije mi problem malo pričekati jer se tijesto svaki put brže digne zbog toga što se sve namirnice stabiliziraju, tijesto postane jednolično i brže fermentira - objašnjava stručnjakinja i dodaje da je sasvim u redu tijesto premijesiti samo jednom.

Zanimalo nas je također je li tijesto bolje zarezati tri ili četiri puta, a iskusna slastičarka nam veli da je to stvar ukusa te objašnjava da je sirnicu potrebno zarezati ne samo da bi lijepo izgledala nego i kako bi za vrijeme pečenja ispustila mjehuriće zraka i pritom ostala kompaktna.

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Duško Marušić/Cropix
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- Kad je sirnica završila sa svojim fermentacijama i nakon što je zarezana, stavite je peći u pećnicu zagrijanu na 250 stupnjeva, pecite je minutu-dvije, a zatim temperaturu spustite na 190 stupnjeva i pecite je 35 minuta - savjetovala nas je Dragica Lukin napominjući da ovo pravilo vrijedi za sirnice teške 500 grama.

Što se tiče pripreme pletenica, koje mnogi vole napraviti kad rade sirnice, Dragica Lukin savjetuje da nakon što smo izvaljali tijesto i prije nego smo ga isprepleli, tijesto premažemo maslacem i preklopimo pa će se lijepo listati, a pletenica će biti još ukusnija.

Ovo svakako zapišite

Dragica nam je otkrila i zgodan recept za domaći kruh te nam je prišapnula da je za najbolji uspjeh jako važno dobro izmiješati šećer, kvasac i toplu vodu.

- Jako dobro tijesto za kruh možete napraviti od kilograma brašna, na koje ide 80-120 g svježeg kvasca, ja uvijek koristim svježi, zatim 500 mililitara vode, 25 grama soli i 25 grama šećera. Šećer, kvasac i vodu dobro ulupajte pjenjačom, trebate dobiti pjenastu smjesu jer će se tijesto u tom slučaju brže dizati. Zatim umiješajte sol, stavite brašno, promiješajte i pustite tijesto da odradi dvije fermentacije. Nakon toga pecite ga 2-3 minute na 250 stupnjeva, pa spustite temperaturu na 180-200 stupnjeva da vrućina izvuče vlagu i da ostane lijepa tekstura. Za štrucu od kilograma trebat će vam 30-32 minute pečenja - objasnila nam je vrsna mastorica, a nas je zanimalo treba li, kako neki savjetuju, za vrijeme pečenja kruha staviti u pećnicu i posudu s vodom, kako bi se stvarala para, što, prema takvim savjetima, treba osigurati da se tijesto ljepše digne i dobije bolju koricu.

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Uz nekoliko dobrih savjeta, šteta bi bila ne okušati se u pripremi

Duško Marušić/Cropix
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- Za takav postupak zaista nema potrebe, osim toga para će oko domaćeg kruha izazvati žilavu koricu. Nikako nemojte koristiti paru kod pečenja kruha, kolača i peciva, osim ako radite nešto s bjelanjkom pa želite da tijesto ostane vlažno, naravno ne u slučaju meringe jer njega želimo osušiti, nego u slučaju tijesta kao što je biskvitno - objasnila nam je te dodala još jedan zgodan savjet za kraj: kad radite biskvit, jednu polovinu brašna zamijenite škrobnim brašnom i puno će vam bolje uspjeti.

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Saša Burić/HANZA MEDIA Duško Marušić/Cropix Duško Marušić/Cropix Duško Marušić/Cropix Duško Marušić/Cropix Duško Marušić/Cropix
Saša Burić/HANZA MEDIA

Kad Dragica Lukin govori, valja sve dobro ‘upiti‘
Duško Marušić/Cropix

Njezina pletenica je čudesna
Duško Marušić/Cropix

Majstorica je dizanog tijesta
Duško Marušić/Cropix

Uz nekoliko dobrih savjeta, šteta bi bila ne okušati se u pripremi
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Savjetipola vijeka iskustva

Naša najnagrađivanija slastičarka otkrila nam je tajne sirnica svilenkaste teksture, najboljeg kruha i savršenih kolača

Piše Tea Sumić Miletić
30. ožujka 2024. - 16:38
&lt;p&gt;Kad Dragica Lukin govori, valja sve dobro ‘upiti‘&lt;/p&gt;
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Kad Dragica Lukin govori, valja sve dobro ‘upiti‘Saša Burić/HANZA MEDIA

Bez obzira na to koliko ste kruha, kolača i peciva u životu ispekli, uvijek će vam dobro doći dobar savjet, osobito ako vam ga nudi Dragica Lukin, najnagrađivanija hrvatska slastičarka koju je gastronomski vodič Gault&Millau 2020. nagradio za zasluge u promicanju hrvatske gastronomije i slastičarstva.

S Dragicom smo popričali u Supetru, na kulinarskoj manifestaciji "Biser mora", u sklopu koje je vodila majstorsku radionicu o kruhu i pecivima na kojoj je pokazala i objasnila pripremu kukuruznog, mliječnog, veganskog, dalmatinskog, mediteranskog i bezglutenskog kruha, kao izradu domaćih slanih i slatkih peciva.

Iskusna slastičarka s čak 55 godina iskustva vlasnica je slastičarnice Villa Soši u Umagu, internacionalna je vitezica kulinarstva jugoistočne Europe i Mediterana, članica...

#DRAGICA LUKIN#SLASTIČARKA#55 GODINA ISKUSTVA#TIJESTO#GAULT&MILLAU#PLETENICA#KRUH#SIRNICA
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11. svibanj 2024 21:45