{"id":1453,"date":"2013-05-26T20:45:00","date_gmt":"2013-05-26T20:45:00","guid":{"rendered":"https:\/\/madawkuchni.wordpress.com\/2013\/05\/26\/placek-drozdzowy-z-rabarbarem-i-kruszonka\/"},"modified":"2015-10-02T16:17:25","modified_gmt":"2015-10-02T16:17:25","slug":"placek-drozdzowy-z-rabarbarem-i-kruszonka","status":"publish","type":"post","link":"https:\/\/madawkuchni.com\/?p=1453","title":{"rendered":"Placek dro\u017cd\u017cowy z rabarbarem i kruszonk\u0105"},"content":{"rendered":"

Absolutnie konieczny wypiek, zapowiadaj\u0105cy pocz\u0105tek lata. Puszyste ciasto dro\u017cd\u017cowe, orze\u017awiaj\u0105cy rabarbar i s\u0142odka, chrupi\u0105ca kruszonka. Cudowny, ma\u015blany zapach i smak lata na podniebieniu. Po\u0142ow\u0119 ciasta zjedli\u015bmy na ciep\u0142o, zaraz po wyj\u0119ciu z piekarnika, drug\u0105 po\u0142ow\u0119 na zimno, obie wersje szczerze polecam \ud83d\ude42 Inspiracja<\/a>.<\/strong><\/p>\n

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Sk\u0142adniki na ciasto:<\/i><\/div>\n
– 400 g m\u0105ki pszennej<\/div>\n
– 20 g \u015bwie\u017cych dro\u017cd\u017cy<\/div>\n
– 100 g roztopionego mas\u0142a<\/div>\n
– 125 ml mleka<\/div>\n
– 60 g miodu<\/div>\n
– szczypta soli<\/div>\n
– 3 jajka<\/div>\n
– 1 \u0142y\u017cka ekstraktu z wanilii<\/div>\n
oraz:<\/div>\n
– 500 g rabarbaru<\/div>\n
\u00a0<\/i><\/div>\n

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Sk\u0142adniki na kruszonk\u0119:<\/i><\/div>\n
– 125 g roztopionego mas\u0142a<\/div>\n
– 200 g m\u0105ki pszennej<\/div>\n
– 100 g cukru<\/div>\n
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\"23\"<\/a><\/div>\n
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Wykonanie<\/i>:<\/div>\n
Z dro\u017cd\u017cy zrobi\u0107 rozczyn (pokruszy\u0107 dro\u017cd\u017ce, doda\u0107 dwie \u0142y\u017cki ciep\u0142ego mleka i dwie \u0142y\u017cki m\u0105ki – odstawi\u0107 na 20\u00a0 minut do wyro\u015bni\u0119cia). Stopi\u0107 mas\u0142o z miodem (nie zagotowa\u0107). Wymiesza\u0107 m\u0105k\u0119 z sol\u0105, doda\u0107 wyro\u015bni\u0119ty rozczyn, mas\u0142o z miodem (w temperaturze pokojowej, by nie sparzy\u0107 dro\u017cd\u017cy), sk\u0142\u00f3cone jajka i wanili\u0119. Ca\u0142o\u015b\u0107 wyrobi\u0107 i odstawi\u0107 do wyro\u015bni\u0119cia na ok. 1 godzin\u0119. Mo\u017cna te\u017c wszystko zostawi\u0107 do zrobienia maszynie do chleba (jak ja). W takim przypadku stopi\u0107 mas\u0142o z miodem. Do maszyny wla\u0107 zimne mleko, roztopione mas\u0142o z miodem (po wymieszaniu wszystko powinno by\u0107 w temperaturze pokojowej), doda\u0107 sk\u0142\u00f3cone jajka, wanili\u0119, wsypa\u0107 m\u0105k\u0119 wymieszan\u0105 z sol\u0105, na samym ko\u0144cu rozkruszy\u0107 dro\u017cd\u017ce. Nastawi\u0107 program wyrabiania ciasta bez pieczenia.<\/div>\n
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Rabarbar obra\u0107 i pokroi\u0107 w kawa\u0142ki. Wyro\u015bni\u0119te ciasto jeszcze raz kr\u00f3tko wyrobi\u0107 i wy\u0142o\u017cy\u0107 na blach\u0119 wy\u0142o\u017conej papierem do pieczenia. Proponuj\u0119 u\u017cy\u0107 du\u017cej blachy, przynajmniej 38 x 24 cm. Na ciasto wysypa\u0107 rabarbar.<\/div>\n
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W misce wymiesza\u0107 m\u0105k\u0119 z cukrem, doda\u0107 stopione mas\u0142o, wymiesza\u0107 ca\u0142o\u015b\u0107 widelcem, by stworzy\u0107 kruszonk\u0119. Wysypa\u0107 kruszonk\u0119 na rabarbar.<\/div>\n
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<\/p>\n

Ciasto wstawi\u0107 do zimnego piekarnika, nastawi\u0107 temperatur\u0119 na 180 stopni i piec do suchego patyczka, ok. 40 – 50 minut.<\/div>\n
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<\/p>\n

\"r1\"<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Absolutnie konieczny wypiek, zapowiadaj\u0105cy pocz\u0105tek lata. Puszyste ciasto dro\u017cd\u017cowe, orze\u017awiaj\u0105cy rabarbar i s\u0142odka, chrupi\u0105ca kruszonka. Cudowny, ma\u015blany zapach i smak lata na podniebieniu. Po\u0142ow\u0119 ciasta zjedli\u015bmy na ciep\u0142o, zaraz po wyj\u0119ciu z piekarnika, drug\u0105 po\u0142ow\u0119 na zimno, obie wersje szczerze polecam \ud83d\ude42 Inspiracja. Sk\u0142adniki na ciasto: – 400 g m\u0105ki pszennej – 20 g \u015bwie\u017cych […]<\/p>\n","protected":false},"author":2,"featured_media":5966,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[52],"class_list":["post-1453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drozdzowe","tag-rabarbar"],"_links":{"self":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/1453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1453"}],"version-history":[{"count":3,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/1453\/revisions"}],"predecessor-version":[{"id":5969,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/1453\/revisions\/5969"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/media\/5966"}],"wp:attachment":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}