{"id":11656,"date":"2022-02-25T06:46:47","date_gmt":"2022-02-25T06:46:47","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=11656"},"modified":"2022-03-02T07:17:48","modified_gmt":"2022-03-02T07:17:48","slug":"igazi-szalagos-fank-receptje-tortenete-naphagyomany","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/igazi-szalagos-fank-receptje-tortenete-naphagyomany\/","title":{"rendered":"Skuto\u010dn\u00e1 \u0161i\u0161ka - recept a hist\u00f3ria"},"content":{"rendered":"
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Pre\u010do s\u00fa jedlom karnevalu \u0161i\u0161ky? <\/h2>\n\n\n\n

Pod\u013ea trad\u00edcie, ak po\u010das karnevalu zjete ve\u013ea \u0161i\u0161iek, budete ma\u0165 bohat\u00fa \u00farodu. Okrem toho sladkos\u0165 prin\u00e1\u0161a \u0161\u0165astie, ktor\u00e9 bolo ve\u013emi potrebn\u00e9 v d\u00e1vnych \u010dasoch, ke\u010f koniec zimy prin\u00e1\u0161al vy\u010derpanie z\u00e1sob potrav\u00edn. Karneval n\u00e1s z\u00e1rove\u0148 pripravoval aj na obdobie pred p\u00f4stom, ktor\u00e9 bolo pln\u00e9 nielen dobr\u00f4t, ale aj z\u00e1bavy. <\/p>\n\n\n\n

Ke\u010f\u017ee koniec zimy je \u010dasom h\u013eadania partnera, patr\u00ed k nemu aj \u0161i\u0161ka. Ak sa za\u013e\u00fabenci podelili o rozbit\u00fd \u0161i\u0161ka, bolo ist\u00e9, \u017ee bud\u00fa ma\u0165 \u010doskoro svadbu. Hovor\u00ed sa, \u017ee tvar \u0161i\u0161ky symbolizuje aj svadobn\u00fd prste\u0148. <\/p>\n\n\n\n

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Foto: Flickr<\/figcaption><\/figure>\n\n\n\n

Franc\u00fazsky pr\u00edbeh koblihy<\/h2>\n\n\n\n

So vznikom \u0161i\u0161ky sa sp\u00e1ja mnoho pr\u00edbehov. Jeden z najzn\u00e1mej\u0161\u00edch znie takto: M\u00e1ria Antoinetta utiekla z ma\u0161karn\u00e9ho plesu na dvore, pridala sa k davom zhroma\u017eden\u00fdm na ulici, ochutnala sladkosti, ktor\u00e9 sa jedli na ulici, a stala sa milovn\u00ed\u010dkou \u0161i\u0161iek. Nesk\u00f4r si na svoj dvor priviedla v\u00fdrobcu \u0161i\u0161iek a odvtedy sa \u0161i\u0161ky pod\u00e1vali aj na kr\u00e1\u013eovsk\u00fdch hostin\u00e1ch. <\/p>\n\n\n\n

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Viedensk\u00fd pr\u00edbeh o \u0161i\u0161k\u00e1ch<\/h2>\n\n\n\n

Pod\u013ea jednej anekdoty vznikol vo Viedni a za svoju existenciu v\u010fa\u010d\u00ed n\u00e1hode. Zomrel Krapfen, sl\u00e1vny viedensk\u00fd pek\u00e1r, ktor\u00e9ho man\u017eelka prevzala pek\u00e1re\u0148. Pek\u00e1rova \u017eena v\u0161ak pracovala pomaly a v hneve hodila kus cesta na z\u00e1kazn\u00edkov, ktor\u00ed sa na \u0148u pon\u00e1h\u013eali. \u00c1no, ale cesto prist\u00e1lo v hor\u00facom oleji a usma\u017eilo sa na jemn\u00fa \u0161i\u0161ku. Ochutnali lahodne vo\u0148aj\u00facu poch\u00fa\u0165ku a zrodil sa nov\u00fd druh sladkosti! <\/p>\n\n\n\n

Recept na stu\u017ekov\u00e9 \u0161i\u0161ky<\/h2>\n\n\n\n

Na pr\u00edpravu karnevalov\u00e9ho kv\u00e1sku najprv rozdrobte 3,5 deka dro\u017edia do 1,5 deci vla\u017en\u00e9ho mlieka, potom pridajte 4 polievkov\u00e9 ly\u017eice m\u00faky a 1 \u010dajov\u00fa ly\u017ei\u010dku cukru, aby vznikol kv\u00e1sok, ktor\u00fd nechajte asi 15 min\u00fat zrie\u0165. Medzit\u00fdm mierne od\u013eah\u010d\u00edme 0,5 deci rumu a rozpust\u00edme v \u0148om 3 ly\u017eice cukru, pri\u010dom mie\u0161ame ly\u017ei\u010dkou.<\/p>\n\n\n\n

Do misky preosejeme 55 g hladkej m\u00faky (polovicu z nej m\u00f4\u017ee tvori\u0165 preosiata grahamov\u00e1 m\u00faka) a prid\u00e1me kv\u00e1sok, 4 \u017e\u013atky, 1 ly\u017ei\u010dku soli, nastr\u00fahan\u00fa k\u00f4ru z 1 neo\u0161etren\u00e9ho citr\u00f3na a osladen\u00fd rum. Drevenou ly\u017eicou vmie\u0161ame zvy\u0161n\u00e9 vla\u017en\u00e9 mlieko, potom po tro\u0161k\u00e1ch prid\u00e1me 7 g rozpusten\u00e9ho masla - po 6-8 min\u00fatach miesenia by sme mali ma\u0165 m\u00e4kk\u00e9, bublinkov\u00e9 cesto, ktor\u00e9 by malo kysn\u00fa\u0165 na vla\u017enom mieste prikryt\u00e9 utierkou asi 45 min\u00fat, k\u00fdm nezdvojn\u00e1sob\u00ed svoj objem. Potom ho jemne prehnetieme, vyklop\u00edme na mierne vymasten\u00fd val\u010dek a rovnomerne rozva\u013ek\u00e1me na hr\u00fabku 1,5 - 2 cm. Pomocou vymastenej formi\u010dky na cesto alebo vykrajova\u010dky na \u0161i\u0161ky s priemerom 8 cm vykrojte cesto, nechajte ho 5-30 min\u00fat kysn\u00fa\u0165, potom prstom mierne stla\u010dte jednu stranu kot\u00fa\u010da uprostred (t\u00e1 p\u00f4jde dole ako prv\u00e1) a vlo\u017ete ho do stredne hor\u00faceho oleja. Len to\u013eko, aby \u0161i\u0161ky pl\u00e1vali, a do oleja vlo\u017ete naraz len to\u013eko \u0161i\u0161iek, aby sa do seba pohodlne zmestili. Panvicu prikryte, \u0161i\u0161ky sma\u017ete na strednom ohni min\u00fatu a pol, potom ich oto\u010dte vidli\u010dkou a sma\u017ete \u010fal\u0161iu min\u00fatu a pol, teraz v\u0161ak bez pokrievky.<\/p>\n\n\n\n

Hotov\u00e9 \u0161i\u0161ky osu\u0161te na obr\u00fasku. D\u00f4le\u017eit\u00e9 je vlo\u017ei\u0165 do oleja v\u017edy len 2-3 \u0161i\u0161ky, aby mali priestor na roz\u0161\u00edrenie. Pod\u00e1vame posypan\u00e9 pr\u00e1\u0161kov\u00fdm (alebo vanilkov\u00fdm) cukrom a pokvapkan\u00e9 marhu\u013eov\u00fdm d\u017eemom ochuten\u00fdm brandy. Najlep\u0161ie \u010derstv\u00e9!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Tajomstvo dobrej \u0161i\u0161ky<\/strong><\/p>\n\n\n\n

Tajomstvo spo\u010d\u00edva na dvoch miestach: v ceste a v pe\u010den\u00ed. Na cesto si starostliv\u00e1 gazdin\u00e1 priprav\u00ed ingrediencie noc pred pe\u010den\u00edm, aby sa mohli takpovediac \u201eaklimatizova\u0165\u201d, preto\u017ee v\u0161etky pr\u00edsady musia ma\u0165 pr\u00edjemne vla\u017en\u00fa teplotu. M\u00faka sa pred pr\u00edpravou cesta mus\u00ed preosia\u0165, aby sa mohla premie\u0161a\u0165 so vzduchom a zohria\u0165. Treba si vyhradi\u0165 \u010das na d\u00f4kladn\u00e9 miesenie. Bu\u010fte trpezliv\u00ed - cesto je dobr\u00e9 len vtedy, ak bublinkuje a odde\u013euje sa od stien misy!<\/p>\n\n\n\n

Predpokladom \u00faspe\u0161n\u00e9ho vypr\u00e1\u017eania je spr\u00e1vna teplota oleja, preto pred za\u010dat\u00edm vypr\u00e1\u017eania urobte sk\u00fa\u0161obn\u00fa frit\u00e9zu, t. j. vho\u010fte do oleja mal\u00fd k\u00fasok \u0161i\u0161ky. Ak je olej studen\u00fd, cesto sa vysu\u0161\u00ed, ak je pr\u00edli\u0161 hor\u00faci, \u0161i\u0161ka sa r\u00fdchlo usma\u017e\u00ed a vn\u00fatri zostane surov\u00e1. Po vybrat\u00ed \u0161i\u0161iek odstr\u00e1\u0148te olej z oh\u0148a, aby sa pred pridan\u00edm \u010fal\u0161ej d\u00e1vky \u201eochladil\u201d na spr\u00e1vnu teplotu.<\/p>\n\n\n\n

zdroj: Judit P\u00e1kozdi<\/a><\/p>\n

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

Mi\u00e9rt \u00e9ppen a f\u00e1nk a farsangi \u00e9tel? A hagyom\u00e1ny szerint, ha sok f\u00e1nkot esz\u00fcnk farsangkor, akkor b\u0151 term\u00e9sben lesz r\u00e9sz\u00fcnk. R\u00e1ad\u00e1sul az \u00e9dess\u00e9g boldogs\u00e1got is ad, amelyre nagy sz\u00fcks\u00e9g volt hajdan\u00e1n, hiszen a t\u00e9l v\u00e9ge az \u00e9lelemtartal\u00e9kok kimer\u00fcl\u00e9s\u00e9t is hozta. Ugyanakkor a b\u00f6jt el\u0151tti id\u0151szakra is felk\u00e9sz\u00edtett a farsang, amely nemcsak finoms\u00e1gokban, hanem vid\u00e1ms\u00e1gban is<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":11667,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,20],"tags":[],"class_list":["post-11656","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei","category-receptek"],"yoast_head":"\nAz igazi f\u00e1nk - recept \u00e9s hist\u00f3ria - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"A f\u00e1nk hist\u00f3ri\u00e1ja \u00e9s a farsangi szerepe, a nagykanizsai f\u00e1nkfesztiv\u00e1l aprop\u00f3j\u00e1n. 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