Ha valaki, akkor Pataki \u00c1d\u00e1m cukr\u00e1szmester komoly tapasztalatokat szerzett a bejgli k\u00e9sz\u00edt\u00e9sben, hiszen legend\u00e1s cukr\u00e1szd\u00e1ja a kar\u00e1csonyi szezon alkalm\u00e1val 5-7000 rudat is produk\u00e1l. R\u00e1ad\u00e1sul \u00fagy, hogy miut\u00e1n dagaszt\u00f3g\u00e9ppel meggy\u00farj\u00e1k a t\u00e9szt\u00e1t, minden k\u00e9zimunka: a t\u00e9szta kim\u00e9r\u00e9se, ny\u00fajt\u00e1sa, felteker\u00e9se, ken\u00e9se, s\u0151t a csomagol\u00e1sa is.<\/p>\n
\u201eAz a titok, hogy nincs titok. A Magyar \u00c9lelmiszerk\u00f6nyv hivatalosan szab\u00e1lyozza, mit lehet bejglinek nevezni. A t\u00f6ltel\u00e9knek p\u00e9ld\u00e1ul minimum 40 sz\u00e1zal\u00e9knak kell lennie.\u201d<\/p>\n
\nA cukr\u00e1szmester a recept mellett n\u00e9h\u00e1ny tippet is adott, hogy min\u00e9l magabiztosabban v\u00e1ghassunk bele otthon is a bejgli s\u00fct\u00e9sbe:<\/p>\n
\u2022 Als\u00f3-fels\u0151 s\u00fct\u00e9st v\u00e1lasszunk, semmik\u00e9pp sem l\u00e9gkever\u00e9sest
\n\u2022 210 fokra meleg\u00edts\u00fck el\u0151 a s\u00fct\u0151t \u00e9s vegy\u00fck vissza 190 fokra, miel\u0151tt betessz\u00fck a s\u00fct\u0151be a rudakat
\n\u2022 Fontos, hogy sz\u00e9pen tekerj\u00fck fel a bejglit \u00e9s s\u00fct\u00e9s el\u0151tt, a m\u00e1sodik ken\u00e9s ut\u00e1n szurk\u00e1ljuk meg, hogy a s\u00fct\u00e9s sor\u00e1n keletkez\u0151 g\u0151z el tudjon t\u00e1vozni<\/p>\n
Pataki \u00c1d\u00e1m szerint legink\u00e1bb a t\u00f6ltel\u00e9k hat\u00e1rozza meg, mennyire \u00edzletes a bejgli, a cukorral, egy\u00e9b \u00e9des\u00edt\u0151kkel, mint a m\u00e9z vagy a lekv\u00e1r, \u00f3vatosan b\u00e1njunk. \u201eNemr\u00e9giben r\u00e9szt vettem az els\u0151 \u00edzben megrendezett \u201eAz \u00e9v bejglije\u201d versenyen \u00e9s nagyon sok \u00e9des bejglit k\u00f3stoltam. A cukorra \u00e9rdemes \u00fagy gondolni, mint f\u0171szerre. Ink\u00e1bb a hozz\u00e1adott alapanyagok \u2013 ak\u00e1r narancs, citrom \u2013 domin\u00e1ljanak.<\/p>\n
Pataki \u00c1d\u00e1m receptje 2 r\u00fad bejglihez<\/strong><\/p>\n T\u00f6ltel\u00e9k:<\/p>\n 200 g dar\u00e1lt m\u00e1k vagy 100 g finomra dar\u00e1lt di\u00f3 \u00e9s 100 g durv\u00e1ra dar\u00e1lt di\u00f3 A m\u00e1k a di\u00f3 \u00e9s a mazsola kiv\u00e9tel\u00e9vel mindent egy l\u00e1basban felforralunk. Leforr\u00e1zzuk vele a sz\u00e1razanyagokat \u00e9s hagyjuk kih\u0171lni. Miut\u00e1n kih\u0171lt kett\u0151 gomb\u00f3cot form\u00e1lunk bel\u0151le.<\/p>\n T\u00e9szta:<\/p>\n 250 g liszt Gy\u00far\u00e1s ut\u00e1n kett\u00e9 szedj\u00fck, felg\u00f6mb\u00f6ly\u00edtj\u00fck, \u00e9s egy picit pihentetj\u00fck a h\u0171t\u0151ben a t\u00e9szt\u00e1t, m\u00edg a zsirad\u00e9k kiss\u00e9 visszakem\u00e9nyedik. Ut\u00e1na kb. 20×25 cm-es t\u00e9glaalapot ny\u00fajtunk, amire \u00fagy egyengetj\u00fck el a t\u00f6ltel\u00e9ket, hogy oldalank\u00e9nt f\u00e9l-f\u00e9l cm maradjon. A t\u00f6ltel\u00e9k t\u00f6mege 26-27 dkg legyen. Feltekerj\u00fck, majd 1 eg\u00e9sz toj\u00e1st \u00e9s egy s\u00e1rg\u00e1j\u00e1t kikever\u00fcnk, \u00e9s megkenj\u00fck vele a bejgliket. Hidegre tessz\u00fck, hogy megsz\u00e1radjon. Sz\u00e1rad\u00e1s ut\u00e1n m\u00e9g egyszer megkenj\u00fck, megint hagyjuk megsz\u00e1radni. Ut\u00e1na h\u00fasvill\u00e1val a tetej\u00e9t \u00e9s az oldal\u00e1t j\u00f3l megszurk\u00e1ljuk, hogy a g\u0151z a s\u00fct\u00e9s sor\u00e1n t\u00e1vozni tudjon. S\u00fct\u00e9s 200-210 Celsius fokon, als\u00f3-fels\u0151 s\u00fct\u00e9ssel.<\/p>\n B\u00e1nyay Zolt\u00e1nn\u00e9 Marika, \u00e9rdi h\u00e1ziasszony is el\u00e1rulta, mi az \u0151 bejglij\u00e9nek a titka<\/strong><\/p>\n A lisztet \u00e9s a margarint p\u00e9ld\u00e1ul k\u00fcl\u00f6n el kell morzsolni, \u00e9s amikor m\u00e1r j\u00f3 gr\u00edzes, akkor tegy\u00fck bele a felfuttatott \u00e9leszt\u0151t \u00e9s a toj\u00e1sokat. Nagyon j\u00f3l \u00f6ssze kell dolgozni a t\u00e9szt\u00e1t, am\u00edg az ed\u00e9ny fal\u00e1t\u00f3l el nem v\u00e1lik, a kez\u00fcnkr\u0151l le nem j\u00f6n. Fontos, hogy ne t\u00fal meleg helyen kelessz\u00fck, b\u0151ven megteszi a szobah\u0151m\u00e9rs\u00e9klet, \u00e9s m\u00e1sf\u00e9l-k\u00e9t \u00f3r\u00e1t hagyjuk pihenni, ez alatt megkel. A tepsi ken\u00e9s\u00e9hez ne vajat, ne margarint, hanem sert\u00e9szs\u00edrt haszn\u00e1ljunk, ett\u0151l lesz igaz\u00e1n oml\u00f3s a t\u00e9szt\u00e1nk, hiszen ez is beles\u00fcl majd. Fontos, hogy el\u0151meleg\u00edtett s\u00fct\u0151be tegy\u00fck, de miel\u0151tt betessz\u00fck, vissza kell venni a h\u0151fokot. Als\u00f3-fels\u0151 s\u00fct\u00e9st haszn\u00e1ljunk, kb. 45-50 percig s\u00fcss\u00fck. A h\u00e1ziasszony a t\u00f6ltel\u00e9k min\u0151s\u00e9g\u00e9re is felh\u00edvta a figyelmet, nagyon fontos a tejes cukorszirup megfelel\u0151 elk\u00e9sz\u00edt\u00e9se. Osszuk h\u00e1rom fel\u00e9 \u00e9s az egyharmad\u00e1t a m\u00e1kos t\u00f6ltel\u00e9khez, k\u00e9tharmad\u00e1t pedig a di\u00f3s t\u00f6ltel\u00e9khez adjuk. V\u00e9g\u00fcl m\u00e9g egy j\u00f3 tan\u00e1cs, legy\u00fcnk t\u00fcrelmesek \u00e9s csak akkor szeletelj\u00fck fel a bejglit, ha m\u00e1r teljesen kih\u0171lt.<\/p>\n B\u00e1nyay Zolt\u00e1nn\u00e9 Marika receptje 2 di\u00f3s \u00e9s egy m\u00e1kos bejglihez<\/strong><\/p>\n T\u00e9szta:<\/p>\n 60 dkg liszt<\/p>\n 250 g margarin T\u00f6ltel\u00e9k:<\/p>\n 250 g dar\u00e1lt di\u00f3 A tepsit kivajazzuk, lisztezz\u00fck. A megmosott toj\u00e1sokat sz\u00e9tv\u00e1lasztjuk, majd az \u00e9leszt\u0151t felfuttatjuk a cukros tejben. A megszit\u00e1lt lisztben a cukrot \u00e9s a s\u00f3t elkeverj\u00fck, a margarint sz\u00e9tmorzsoljuk. Hozz\u00e1adjuk az \u00e9leszt\u0151t \u00e9s a toj\u00e1sokat, majd \u00f6sszedolgozzuk a t\u00e9szt\u00e1t. 3 cip\u00f3t form\u00e1lunk, \u00e9s k\u00fcl\u00f6n t\u00e1ny\u00e9rokon kelesztj\u00fck \u0151ket. Kiny\u00fajtjuk \u00e9s megkenj\u00fck \u0151ket a t\u00f6ltel\u00e9kkel, feltekerj\u00fck, majd tepsibe tessz\u00fck. A t\u00e9szt\u00e1k oldal\u00e1t olvasztott zs\u00edrral, a tetej\u00fcket a marad\u00e9k toj\u00e1sfeh\u00e9rj\u00e9vel megkenj\u00fck \u00e9s m\u00e1r mehetnek is az el\u0151meleg\u00edtett s\u00fct\u0151be. A kar\u00e1csony elmaradhatatlan kell\u00e9ke a bejgli, de sokan tartanak az elk\u00e9sz\u00edt\u00e9s\u00e9t\u0151l. \u00cdme n\u00e9h\u00e1ny hasznos tipp a cukr\u00e1szmestert\u0151l \u00e9s a h\u00e1ziasszonyt\u00f3l.<\/p>","protected":false},"author":8,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"cikk_cimkek":[25],"content_flags":[],"content_icons":[],"class_list":["post-10849","post","type-post","status-publish","format-standard","hentry","category-erdmost","cikk_cimkek-mindennapok"],"acf":[],"_links":{"self":[{"href":"https:\/\/erdmost.hu\/en\/wp-json\/wp\/v2\/posts\/10849","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/erdmost.hu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/erdmost.hu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/erdmost.hu\/en\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/erdmost.hu\/en\/wp-json\/wp\/v2\/comments?post=10849"}],"version-history":[{"count":0,"href":"https:\/\/erdmost.hu\/en\/wp-json\/wp\/v2\/posts\/10849\/revisions"}],"wp:attachment":[{"href":"https:\/\/erdmost.hu\/en\/wp-json\/wp\/v2\/media?parent=10849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/erdmost.hu\/en\/wp-json\/wp\/v2\/categories?post=10849"},{"taxonomy":"cikk_cimkek","embeddable":true,"href":"https:\/\/erdmost.hu\/en\/wp-json\/wp\/v2\/cikk_cimkek?post=10849"},{"taxonomy":"content_flags","embeddable":true,"href":"https:\/\/erdmost.hu\/en\/wp-json\/wp\/v2\/content_flags?post=10849"},{"taxonomy":"content_icons","embeddable":true,"href":"https:\/\/erdmost.hu\/en\/wp-json\/wp\/v2\/content_icons?post=10849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n100 g m\u00e9z
\n20 g van\u00edli\u00e1s cukor
\n30 g krist\u00e1lycukor
\n1 narancs \u00e9s egy 1 citrom reszelt h\u00e9ja
\n50 g mazsola<\/p>\n
\n50 g zs\u00edr
\n50 g tej
\n25 g porcukor
\n60 g vaj
\n4 g friss \u00e9leszt\u0151
\n2 db toj\u00e1ss\u00e1rg\u00e1ja<\/p>\n
\n100 g cukor
\n1 csipetnyi s\u00f3
\n1 dl cukros tej
\n50 g \u00e9leszt\u0151
\n1 eg\u00e9sz toj\u00e1s \u00e9s k\u00e9t s\u00e1rg\u00e1ja
\nkev\u00e9s olvasztott zs\u00edr<\/p>\n
\n120 g dar\u00e1lt m\u00e1k
\n3 ev\u0151kan\u00e1l rum (vagy egy rumaroma)
\n1 citrom h\u00e9ja \u00e9s leve
\n150 g mazsola
\ntejes cukorszirup: 2 dl tej+350 g cukor<\/p>\n
\n <\/p>","protected":false},"excerpt":{"rendered":"