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V prejšnji objavi sem podala predlog nadeva za meni ljubo pico, nisem pa pokazala, kako priti do testa. Kvašeno testo za pico lahko kupimo v trgovini z živili. Odločimo se lahko za takega, ki je zapakiran v rolo, ali pa takega, ki je po teksturi podoben kruhu. Meni noben od slednjih ne odgovarja. Ko si zaželim pico, si testo pripravim sama, grem ven na pico ali pa jo pripravim kar z listnatim testom (katerega proces priprave je dokaj kompleksen in zato še naša učiteljica pravi, da ni kuharski greh, če ga kupimo v trgovini :)).

Pa vseeno, znanje priprave kvašenega testa nam pride prav, ne le ob pripravi slastnih pic, ampak tudi pri pripravi domačega kruha, hrenovk v testu, purana v testu, buhtljev in na primer krofov, ki jih bom zagotovo pekla pred pustom. Priprava je preprosta in je, če si zanjo vzamemo čas, lahko zelo sproščujoča. Tudi, če gre še tako narobe, na koncu ne ostanemo ravno praznih rok – mogoče le z malo bolj trdim in ploščatim kruhu podobnim izdelkom. Prav tako vaja priprave kvašenega testa ne prazni denarnice tako, kot jo lahko vaja priprave kakšnih boljših kosov mesa. Za testo potrebujemo samo moko, kvas, mleko, sladkor, sol, vodo in olje. Testo lahko pripravimo sami, pri oblikovanju pa nam pomagajo drugi in si s tem ustvarimo zabaven večer. Upam, da se boste tisti, ki kvašenega testa doma še niste naredili, opogumili in vam bo to kuhinjsko opravilo, tako kot je meni, postalo eno izmed ljubših.

KVAŠENO TESTO

približno 3/4 kg

zadostuje za 4 pice

Galerija fotografij

SESTAVINE:

500 g moke (uporabila sem pšenično polnozrnato in pirino)

polovico kocke svežega kvasa (20 g kvasa)

1 jedilna žlica sladkorja

1 jedilna žlica moke

2 dl mleka

1-2,5 dl tople vode (malo je treba vseeno po občutku)

1 čajna žlička soli

2 jedilni žlici oljčnega olja

PRIPOMOČKI:

Skleda, skodelica, vilica, kuharska kartica 1 (priporočljivo), žlica in čajna žlička, pečica, pekač, peki papir.

POSTOPEK:

Naredimo kvasec2. V skodelico natočimo mleko in ga segrejemo na približno 30°C (jaz to naredim na hitro v mikrovalovni pečici). Vanj nadrobimo kvas, dodamo žlico sladkorja in žlico moke in dobro premešamo, da se kvas stopi.

V večjo skledo presejemo moko in v sredino naredimo jamico. Pri strani natresemo sol in je še ne zmešamo z moko 3. Kvasec vlijemo v jamico in iz sredine navzven začnemo počasi vmešavat kvasec z moko (to naredimo z vilico).

Ko postaja bolj suho, začnemo dodajati vročo vodo 4. To počnemo postopoma, da lahko nadzorujemo vlažnost testa.

Preden testo povežemo skupaj v kepo, dodamo še oljčno olje. Če je testo presuho, dodamo vodo. Če je premokro, dodamo moko. Vse dodajamo postopoma. Po mojih izkušnjah je bolje, da je testo bolj vlažno, kot bolj suho, saj lažje dodamo moko med gnetenjem, kot tekočino.

Testo premaknemo na trdo delovno površino (pult) in ga gnetemo, da povežemo lepek. Gnetemo ga vsaj 8 minut.

Ko je testo lepo oblikovano v kepo, ga damo počivati v skledo za vsaj 20 minut (za pico) ali pa dalj (za kruh – 40 min).

Ko je testo enkrat vzhajalo in se dvignilo, pomokamo pult in na njem testo razvaljamo za pico. Lahko ga tudi raztegnemo z rokami. Pico nadevamo s poljubnim nadevom in jo damo peči na 220°C za približno 15 minut.

Če pečemo kruh, je dobro, da testo še enkrat pregnetemo in vzhajamo, preden ga oblikujemo v želeno obliko. Pečemo ga odvisno od oblike. Če so to francoske štručke, je kruh potrebno peči na 200°C, 20 minut.

Kvašeno testo je eno izmed vrst testa, ki se v tradicionalni evropski kuhinji uporablja zelo pogosto. Poleg kvašenega testa gnetemo tudi testo za rezance, vlečeno testo, krhko testo in medeno testo. Kvašeno testo je vsestransko uporabno in odlično, ko ga pripravimo sami, ker nam omogoča veliko maneverskega prostora pri eksperimentiranju in poskušanju novih receptov. Lahko ga naredimo en dan prej, ga zavijemo v živilsko folijo in damo v hladilnik. Tako imamo naslednji dan kosilo hitro pripravljeno. Doma narejen kruh je okusen in se mu je nemogoče upreti, ko ga toplega vzamemo iz pečice. Upam, da se ga še kdo loti narediti doma. To je to. SimplyFino.

1. Kuharska kartica (moja je zelene barve in jo lahko vidite na tisti sliki pri koraku dodajanja olja k testu) je lahko plastična ali kovinska. Dobre so za pripravo testa in krem, ker z njimi lahko dobro postrgamo skledo in na njih se testo ne prime kot na naše roke. Se vsestransko uporabne. Lahko jih uporabljamo tudi za garniranje jedi in rezanje mehkejših sestavin. Prodajajo jih v različnih trgovinah s kuharsko opremo. Najcenejše sem zasledila v nemški trgovini Teddy diskont, kjer dobite v paketu 3, stanejo pa 1 EUR.

2. Kvasec je mešanica mleka in kvasa, ki mu dodamo žlico moke in sladkorja. Tradicionalno se to mešanico pusti vzhajati 10 min, da naraste za dvojno svojo količino. Nekje sem prebrala, da tega ni potrebno več delati, ker je kupljen kvas svež in je malo verjetnosti, da ne bi vzhajal. Gospodinje so to počele, da so preverile, če so kvasovke žive in s tem niso uničile velike količine moke. Pomembno je, da je temperatura mleka pod 50°C, najbolj primerna je med 30°C in 35°C. Če je višja od 50°C ubijemo kvasovke in potem dobimo izdelek, ki je zelo ploščat in trd.

3. Sol zavira razvoj glivic kvasovk, ki s svojo “prebavo” dajejo testu značilno puhasto teksturo. Za to, ko pripravljamo testo, sol stresemo pri robu sklede v moko in je ne mešamo direktno s kvascem.

4. Ker kvasovkam odgovarja bolj topla klima, uporabljamo pri testu mlačno do vročo vodo. Tako bo testo prej vzhajalo.

5. Pica na sliki zgoraj: paradižnikova mezga (passata), bazilika, poper, origano, riban sir, tuna iz konzerve, karamelizirana čebula – popečena na ponvi, koruza, domače oljke.

Learning to make yeast dough – a good excuse to eat pizza

I posted an idea for a pizza topping in the last blog post. But what I didn’t show you is how to make pizza dough or yeast dough. We can buy the dough for pizza in the store, but no store bought dough really does it for me, so that’s why whenever I want to eat pizza I make the dough at home, go out for pizza or I make it with the puff pastry dough (the process for making puff pastry dough takes so long that even my cooking teaches says it’s ok to buy it).

The knowledge of preparing yeast dough can be really useful. We can make not only pizza, but also home made bread, dough wrapped hotdogs or donoughts which I will defintetely be making soon because the traditional time for making donughts in Slovenia is tipically in February. Well let’s go back to the dough. The preparation is simple and can be really relaxing. Even if it goes totally wrong, we end up with a bread like product, just a little bit more flat. Also to practice making yeast dough isn’t that expansive, comparing to practicing meat preparation. All we need to prepare the yeast dough is yeast, flour, water, salt, oil and sugar. We can prepare the dough ourselves and than have a lovely family time shaping the dough into different shapes and see who made the best one. I love preparing yeast dough and I hope some of you try it out too.

YEAST DOUGH

around 4 small sized pizza

Photo Gallery

INGREDIENTS:

500 g /4 cups regular flour

half of a cube of fresh yeast (about 20 g) or you can use the dry one (read the amount needed on the package)

1 tbs of sugar

1 tbs of flour

2 dl / 3/4 cup milk

1-2,5 dl or 3/4 cup of lukewarm water (it may be more or less that this)

1 tsp sea salt

2 tbs of olive oil

TOOLS:

Bowl, cup, tea mug, fork, tbs, tsp, oven, baking tray, pargement paper.

PREPARATION:

Pour the milk into the tea mug. Heat it up to 30°C or 86F°1 (I do this in the microwave). Put the yeast, 1 tbs of sugar and 1 tbs of flour in and mix well together so that the yeast melts. If you’re using dryed yeast, don’t mix it in with the milk, just add it to the flour and skip this step.

Put the flour into a bigger bowl and make a hole into the center of the pile. Put the salt in the bowl at the sides of the bowl 2. Pour in the yeast mixture and slowly start to mix with a fork.

When the dough gets a bit dry, start adding lukewarm water 3. Do that slowly so you can control the moistness of the dough.

Before we combine the yeast together into a ball, we add olive oil to the dough. If the dough is too dry, than add a little bit more water. If it’s too moist, add some more flour. In my experience I think it’s better to have a more moist dough than a dryer one. We can always add the flour when kneading it.

Transform the dough onto a flat surface and start kneading. Knead for about 8 minutes.

When the dough is nicely shaped into a ball, leave it to rest in a bowl for about 20 minutes (for pizza) or 40 minutes (for bread).

When the dough has risen once, flour the working surface and roll the pizza dough out thinly. You can also stretch it with your hands. Add the topping you want and bake in the preheated oven at 220°C or 428°F for about 15 minutes.

If you’re making bread, it is best if you knead the dough again and leave it to rest one more time before baking it. It also bakes longer, depends on the shape. If you want to do a French baguette that you bake it at 200°C or 392°F for about 20 minutes.

Yeast dough is one of the dough that is used quite often in European culinary. Beside the yeast dough we also knead the dough for pasta, dough for strudel or burek, dough for pies and honey dough. The yeast dough is useful and delicious when we make it ourselves, which gives us a lot of maneuver space for experimenting in the kitchen. You can make one day ahead, wrap it in foil and leave it in the fridge. The next day you just bake it and you’re set. I hope some of you get encouraged to try this at home. This is it. SimplyFino.

We usually mix the yeast, warm milk, tbs sugar and a tbs of flour into a mixture. We leave that to rest for 10 minutes to see if the yeast works. That means it has to raise a double volume in that time. But no one really does it anymore, because now the yeast you buy fresh is rarely bad. The cooks used to do that to see if the yeast fungi are alive and working and so they didn’t ruin the whole pile of flour. It is important that the temperature of the milk is under 50°C or 122°F, best is at 30°C or 86°F. If it’s higher than 50°C you can kill the yeast and so we are left with the flat bread. Salt slows down the process of yeast fungi and so when we are putting salt into the flour we always spread it on the sides of the bowl and never mix it directly with the yeast mixture. Because the yeast like a warm climate to rise we use lukewarm to warm water when making yeast dough. It rises faster. Pizza on the picture: tomato sauce, black peper, basil, origano, cheese, canned tuna, caramelised onions, canned corn, homemade olives in olive oil.