{"id":2995,"date":"2020-12-23T20:23:41","date_gmt":"2020-12-23T20:23:41","guid":{"rendered":"http:\/\/stari-imotski.com\/?p=2995"},"modified":"2025-03-02T21:35:57","modified_gmt":"2025-03-02T21:35:57","slug":"imotski-skartoceti","status":"publish","type":"post","link":"https:\/\/stari-imotski.com\/?p=2995","title":{"rendered":"Imotski \u0161kartoceti"},"content":{"rendered":"<div class=\"kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q\">\n<div dir=\"auto\">\u0160kartocete pe\u010demo od lisnatog tijesta, rodulom narezanog na trake 2 x 25 cm, koje pa\u017eljivo motamo na \u0161tampe, ispe\u010demo na srednjoj temperaturi jer nam ne smiju po\u017eutjeti, pucali bi prilikom skidanja sa tuljca.<\/div>\n<div dir=\"auto\">Za bijele i \u017eute \u0161kartocete koli\u010dina lisnatoga tijesta je ona koju dobijemo od 1\/2 kile masla namije\u0161anoga u 300 gr bra\u0161na, pa kad se ohladi sve to navaljamo na tijesto razvaljano od 350 gr bra\u0161na, \u010da\u0161u hladne vode i pola \u017eli\u010dice soli. Preklapamo tijesto s lijeve na desnu stranu i obrnuto spajaju\u0107i preklope u sredini. Sve radimo na lagano pobra\u0161njenom stolu. Tijesto se preklapa 4 puta uvijek u istom smjeru. Valja se lazanjurom sa laganim pritiskom, ohladi i re\u017eu se trake za \u0161kartocete.<\/div>\n<div dir=\"auto\">\u017dUTA KREMA<\/div>\n<div dir=\"auto\">1\/2 l mlijeka<\/div>\n<div dir=\"auto\">4 \u0161alice od kave \u0161e\u0107era<\/div>\n<div dir=\"auto\">1 vanil \u0161e\u0107er<\/div>\n<div dir=\"auto\">4 ravne \u017elice bra\u0161na<\/div>\n<div dir=\"auto\">2 \u017elice u bra\u0161no samljevenih bajama<\/div>\n<div dir=\"auto\">4 \u017eumanca<\/div>\n<div dir=\"auto\">Zakuhamo mlijeko premjestimo ga na banja &#8211; mariju i u mlijeko pa\u017eljivo ulijemo pjenasto tu\u010dene \u017eumanjke sa \u0161e\u0107erom, vanil \u0161e\u0107erom te pri kraju dodamo dobro promije\u0161ano bra\u0161no i bra\u0161no bajama. Stalno mije\u0161aju\u0107i kuhamo dok ne dobijemo kremu gusto\u0107e koja na podignutoj \u017elici kreme ostavlja \u201crepi\u0107\u201d.<\/div>\n<div dir=\"auto\">Punimo \u0161kartocete, posipamo \u0161e\u0107erom i vanil \u0161e\u0107erom.<\/div>\n<div dir=\"auto\">Ako \u017eelimo \u010dokoladno punjenje u kremu ne dodajemo bajamovo bra\u0161no, ve\u0107 u skuhanu mlaku kremu dodamo dva na banja-mariju otopljena ba\u0161tuna \u010dokolade i mije\u0161amo dok se krema i \u010dokolada ne sjedine u bar\u0161unastu kremu.<\/div>\n<div dir=\"auto\">Posip za ove \u0161kartocete je takodjer \u0161e\u0107er u koji dodamo po \u017eelji malo kakaa ili sitno nagratane \u010dokolade.<\/div>\n<div dir=\"auto\">BIJELA KREMA<\/div>\n<div dir=\"auto\">6 malih \u0161alica \u0161e\u0107era<\/div>\n<div dir=\"auto\">4 male \u0161alice vode<\/div>\n<div dir=\"auto\">2 x po \u017eli\u010dica limunovog soka<\/div>\n<div dir=\"auto\">me\u0111u prste soli i 4 bjelanca<\/div>\n<div dir=\"auto\">Od vode i \u0161e\u0107era na laganoj vatri skuhamo sirup koji je gotov kad po\u010dne nalikovati medu, tj kon\u010dati se me\u0111u prstima. Pred kraj dodamo \u017eli\u010dicu limunovog soka i kuhamo jo\u0161 2-3 minute. Istu\u010demo 4 bjelanca s malo soli i \u017eli\u010dicom soka od limuna, u \u010dvrste bjelance ulijevamo sa visine u tankom mlazu \u0161e\u0107erni sirup stalno mije\u0161aju\u0107i i kad ulijemo cijeli sirup tu\u010demo jo\u0161 koju minutu dok bjelanjci ne dobiju sjaj.<\/div>\n<div dir=\"auto\">Ovom smjesom punimo unaprijed pripremljene \u0161kartocete, pospemo ih samljevenim u prahu \u0161e\u0107erom kojem smo dodali 2 \u0161e\u0107er vanilije.<\/div>\n<div dir=\"auto\"><\/div>\n<\/div>\n<div class=\"o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q\">\n<div dir=\"auto\">Mercedes Ceda Marinkovi\u0107 (recept i \u0161kartoceti na fotografiji)<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u0160kartocete pe\u010demo od lisnatog tijesta, rodulom narezanog na trake 2 x 25 cm, koje pa\u017eljivo motamo na \u0161tampe, ispe\u010demo na srednjoj temperaturi jer nam ne smiju po\u017eutjeti, pucali bi prilikom skidanja sa tuljca. Za bijele i \u017eute \u0161kartocete koli\u010dina lisnatoga tijesta je ona koju dobijemo od 1\/2 kile masla namije\u0161anoga u 300 gr bra\u0161na, pa [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2997,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23],"tags":[],"_links":{"self":[{"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/posts\/2995"}],"collection":[{"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2995"}],"version-history":[{"count":2,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/posts\/2995\/revisions"}],"predecessor-version":[{"id":4313,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/posts\/2995\/revisions\/4313"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/media\/2997"}],"wp:attachment":[{"href":"https:\/\/stari-imotski.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}