{"id":7252,"date":"2022-06-14T15:20:04","date_gmt":"2022-06-14T14:20:04","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/rs\/?post_type=magazine&p=7252"},"modified":"2022-11-10T13:32:10","modified_gmt":"2022-11-10T12:32:10","slug":"lepinje","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/rs\/spread-love\/items\/lepinje\/","title":{"rendered":"Lepinje"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n

Sastojci za lepinje:<\/h3>\n\n\n\n
\n

400 g belog p\u0161eni\u010dnog bra\u0161na
\n300 ml vode
\n7 g suvog kvasca (ili 21 g sve\u017eeg)
\n8 g soli (1 vrhom puna ka\u0161i\u010dica)
\n1 ka\u0161i\u010dica \u0161e\u0107era
\n2 ka\u0161ike ulja<\/p>\n\n<\/div>\n\n\n\n

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

Postupak:<\/h3>\n\n\n\n
\n

1.\tU veliku \u010diniju stavite 400 g bra\u0161na i u sredini napravite udubljenje.<\/p>\n

2.\tU udubljenje stavite 7 g suvog kvasca, 1 vrhom punu ka\u0161i\u010dicu soli i 1 ka\u0161i\u010dicu \u0161e\u0107era i zatim u sve to uspite ulje i vodu. Ako upotrebljavate sve\u017e kvasac, pre toga ga udrobite u vodu.<\/p>\n

3.\tVarja\u010dom dobro prome\u0161ajte sastojke da biste dobili lepljivo testo. Pustite ga da se di\u017ee 30 minuta na toplom mestu bez promaje. Ako se testo dotle nije diglo, ostavite ga jo\u0161 desetak minuta.<\/p>\n

4.\tZagrejte rernu na 250 \u00b0C.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Argeta je mesna i riblja pa\u0161teta broj 1 u Evropi.*<\/span>\n Otkrij vi\u0161e<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\n \n<\/div>\n\n\n\n
\n
\n
\"Lepinja\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n

5.\tDobro pospite radnu povr\u0161inu bra\u0161nom i na nju istresite testo. Budu\u0107i da je testo lepljivo, radite brzo i trudite se da bude \u0161to manje kontakta sa njim.<\/p>\n

6.\tPospite testo bra\u0161nom i nekoliko puta ga okrenite i oblikujte u hlep\u010di\u0107.<\/p>\n

7.\tPrepolovite hlep\u010di\u0107, a zatim svaku polovinu prepolovite jo\u0161 jedanput da biste dobili 4 otprilike jednaka dela.<\/p>\n

8.\tSvaki deo testa oblikujte u kuglicu, a zatim ih slo\u017eite na lim za pe\u010denje pokriven papirom za pe\u010denje.<\/p>\n\n<\/div>\n\n\n\n

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

9.\tPokrijte ih kuhinjskom krpom i ostavite da se di\u017eu 10 minuta.<\/p>\n

10.\tSvaku kuglicu testa pritisnite prstima tako da dobijete krug. To nemojte raditi suvi\u0161e grubo da ne biste istisnuli vazduh.<\/p>\n

11.\tMalo ih pospite bra\u0161nom, a zatim plasti\u010dnom ili drvenom lopaticom u njih utisnite mre\u017eu.<\/p>\n

12.\tLepinje pokrijte kuhinjskom krpom i ostavite ih da se di\u017eu 10 minuta.<\/p>\n

13.\tOtkrijte ih i stavite na sredinu zagrejane rerne.<\/p>\n

14.\tLepinje pecite 8 do 10 minuta, da se lepo zapeku, a zadnja dva minuta u rerni uklju\u010dite funkciju grila na najvi\u0161i stepen.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Koje c\u0301ete namazati na sve\u017ee pe\u010denom hlebu?<\/span>\n Otkrij ukus<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"Lepinja\"<\/figure>\n\n\n\n
\n

15.\tHlep\u010di\u0107e izvadite iz rerne, ostavite ih na vru\u0107em limu i pokrijte krpom.<\/p>\n

16.\tTako neka odstoje 10 minuta.<\/p>\n\n<\/div>\n\n\n\n

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

  Ako podeli\u0161 ovaj recept, ne zaboravi da doda\u0161 #ArgetaBread. \ud83d\ude09   <\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"

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