{"id":837,"date":"2018-07-31T16:45:05","date_gmt":"2018-07-31T14:45:05","guid":{"rendered":"http:\/\/bakeme.com.hr\/?p=837"},"modified":"2019-04-01T15:59:01","modified_gmt":"2019-04-01T13:59:01","slug":"pavlova-sa-sumskim-vocem","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=837","title":{"rendered":"PAVLOVA SA \u0160UMSKIM VO\u0106EM"},"content":{"rendered":"<p>Pavlova je najpoznatija torta s beze korama i jedna od mojih najdra\u017eih torti op\u0107enito. Ova torta je dobila ime po ruskoj balerini Ani Pavlovoj. Nitko nije otplesao &#8220;Smrt labuda&#8221; na glazbu C. Sanit-Saensa poput balerine Pavlove i ni\u0161ta ne pokazuje toliko gracioznosti poput torte Pavlove.<\/p>\n<p>Nastala je za vrijeme turneje Ane Pavlove u Australiji. Trebala je predstavljati sve ono \u0161to je i sama balerina. Ako mene pitate, ova torta je savr\u0161en portret ljepote i nje\u017enosti.<\/p>\n<p>Sastoji se od beze kore, \u0161laga i svje\u017eeg vo\u0107a. Kako je moja omiljena torta, spremam je kroz cijelu godinu, iako je prava ljetna slastica. Prozra\u010dna je i osvje\u017eavaju\u0107a.<\/p>\n<p>Te\u017eina pripreme ove torte le\u017ei u njenoj beze kori. Treba biti tvrda i bijela izvana, a mekana i pahuljasta iznutra. Kada jednom savladate njenu pripremu, Pavlovu \u0107ete spremati s lako\u0107om. Da bismo to postigli napisat \u0107u vam nekoliko zlatnih pravila i detaljan opis pripreme.<\/p>\n<p>Krenimo!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-843\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-3.jpg\" alt=\"\" width=\"800\" height=\"919\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-3.jpg 800w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-3-261x300.jpg 261w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-3-768x882.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-859\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pavlova-16.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pavlova-16.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pavlova-16-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-846\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-6.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-6.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-6-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-845\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-5.jpg\" alt=\"\" width=\"725\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-5.jpg 725w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-5-218x300.jpg 218w\" sizes=\"(max-width: 725px) 100vw, 725px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-847\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-7.jpg\" alt=\"\" width=\"738\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-7.jpg 738w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-7-221x300.jpg 221w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-851\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pavlova-11.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pavlova-11.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/pavlova-11-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-852\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-12.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-12.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-12-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>&nbsp;<\/p>\n<blockquote>\n<h3>PAVLOVA SA \u0160UMSKIM VO\u0106EM<\/h3>\n<\/blockquote>\n<h5>SASTOJCI ZA BEZE KORU<\/h5>\n<ul>\n<li>3 bjelanjka (L veli\u010dina jaja)<\/li>\n<li>prstohvat soli<\/li>\n<li>175 g \u0161e\u0107era<\/li>\n<li>2 \u017eli\u010dice \u0161krobnog bra\u0161na<\/li>\n<li>1 \u017eli\u010dica jabu\u010dnog octa<\/li>\n<\/ul>\n<h5>SASTOJCI ZA NADJEV<\/h5>\n<ul>\n<li>200 ml vrhnja za \u0161lag<\/li>\n<li>1 \u017elica \u0161e\u0107era<\/li>\n<li>svje\u017ee vo\u0107e po izboru (jagode, borovnice, kupine, ribizli)<\/li>\n<\/ul>\n<h5>PRIPREMA<\/h5>\n<ol>\n<li>U \u010distu i suhu posudu stavite 3 bjelanjka. Neka vam bjelanjci budu sobne temperature. Pazite pritom da vam budu \u010disti (bez tragova \u017eumanjaka u njima).<\/li>\n<li>Bjelanjke krenite miksati\u00a0na najlaganijem stupnju miksera pa polako poja\u010davajte brzinu do najbr\u017eeg stupnja. Ovaj korak poma\u017ee pravilnom formiranju zraka unutar bjelanjaka. Najva\u017enije pravilo je da bjelanjke miksate na najve\u0107oj brzini, \u017eelimo posti\u0107i prozra\u010dnost i \u0161to vi\u0161e zraka u njima. Ujedno, mikser uvijek\u00a0vrtite u istom smjeru (oblik kazaljke na satu) kako bi se zrak ravnomjerno rasporedio unutar bjelanjaka.<\/li>\n<li>Kada su bjelanjci poprimili oblik oblaka (otprilike 2 minute miksanja) dodajite im \u0161e\u0107er. \u0160e\u0107er polako usipajte u bjelanjke uz stalno miksanje. Podijelite ga u nekoliko intervala i napravite kratku pauzu izme\u0111u svakoga. Zna\u010di, dodamo polako dio \u0161e\u0107era uz miksanje, nakon pola minute dodamo drugi dio i tako dok ne uspemo sav \u0161e\u0107er.<\/li>\n<li>Bjelanjci su gotovi kada me\u0111u prstima vi\u0161e ne osjetimo \u0161e\u0107er. Za ovo \u0107e vam trebati otprilike 4-5 minuta miksanja nakon \u0161to ste dodali \u0161e\u0107er.<\/li>\n<li>Tu\u010denim bjelanjcima i \u0161e\u0107eru dodajte 2 \u017eli\u010dice \u0161krobnog bra\u0161na i \u017eli\u010dicu octa. \u0160patulom sve sjedinite. Za ovaj korak ne koristite mikser.<\/li>\n<li>Pe\u0107nicu ugrijte na 130 stupnjeva.<\/li>\n<li>Iskidajte papir za pe\u010denje u veli\u010dini lima i na njemu nacrtajte krug promjera 20 centimetara.<\/li>\n<li>Lim za pe\u010denje oblo\u017eite papirom za pe\u010denje. <strong>Znate li kako zalijepiti papir za pe\u010denje na lim?<\/strong> Na sva 4 kraja lima stavite malo tu\u010denih bjeanjaka u veli\u010dini kovanice. Sada mo\u017eete zalijepiti papir za pe\u010denje na lim i tako spije\u010diti njegovo pomicanje.<\/li>\n<li>\u0160patulom izvadite tu\u010dene bjelanjke na papir za pe\u010denje. Pazite da ne prije\u0111ete nacrtani rub. Neka vam kora od bjelanjaka bude &#8220;neuredna&#8221;. Rubove mo\u017eete dodatno\u00a0formirati \u0161patulom. Samo lagano pro\u0111ite od dna prema vrhu rub bjelanjaka.<\/li>\n<li>Ovakav oblik Pavlovoj daje prepoznatljiv izgled.<\/li>\n<li>U sredini bjelanjaka napravite malu udubinu. Na taj na\u010din \u0107ete lakse staviti \u0161lag i vo\u0107e na nju.<\/li>\n<li>Bjelanjke su\u0161ite u pe\u0107nici ugrijanoj na 130 stupnjeva 1 sat i 30 minuta. Ugasite pe\u0107nicu, malo od\u0161krinite vrata (ja postavim drvenu kuhinjsku \u017elicu) te ostavite koru jos najmanje dva sata u uga\u0161enoj pe\u0107nici.<\/li>\n<li>Vrhnje za \u0161lag stucite s jednom \u017elicom \u0161e\u0107era. \u0160lag nemojte pre\u010dvrsto stu\u0107i, lak\u0161e \u0107ete ga nanijeti na nje\u017enu beze koru.<\/li>\n<\/ol>\n<h5>SLAGANJE<\/h5>\n<ol>\n<li>O\u0161trim no\u017eem beze\u00a0koru odignite od papira za pe\u010denje i postavite je na podlogu za poslu\u017eivanje.<\/li>\n<li>Nanesite \u0161lag i poslo\u017eite svje\u017ee vo\u0107e na vrh.<\/li>\n<li>Pavlovu je najbolje poslu\u017eiti taj dan. Uzmite u obzir da \u0107e se promijeniti oblik \u0161laga i vo\u0107a njenim\u00a0stajanjem, dok \u0107e joj okus biti predivan i dalje.<\/li>\n<\/ol>\n<h5><\/h5>\n<h5>TIPS &amp; TRICKS<\/h5>\n<ul>\n<li>Pavlova treba biti snije\u017eno bijele boje. Ako primjetite da je po\u010dela tamniti smanjite temperaturu pe\u0107nice.<\/li>\n<li>\u0160e\u0107er slabije kvalitete mo\u017ee dovesti do njegovog laganog curenja na dnu kore. Ovo se mo\u017ee dogoditi tako\u0111er ako ga niste dovoljno rastopili (smiksali s bjelanjcima).<\/li>\n<li>Manje pukotine na kori se mogu dogoditi i to ne\u0107e utjecati na okus. Neke pukotine mogu izazvati pretu\u010deni bjelanjci. Dr\u017eite se pravila- \u010dim se otopi \u0161e\u0107er u bjelanjcima oni su gotovi.<\/li>\n<li>U nijednom trenutku ne otvarajte pe\u0107nicu, bjelanci su iznimno osjetljivi na promjene temperature. Kada je kora pe\u010dena (nakon 1 sat i 30 minuta), Pavlovu ostavite u uga\u0161enog pe\u0107nici. Ovaj korak je jednako va\u017ean koliko i samo pe\u010denje (su\u0161enje).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Dobar tek!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pavlova je najpoznatija torta s beze korama i jedna od mojih najdra\u017eih torti op\u0107enito. Ova torta je dobila ime po ruskoj balerini Ani Pavlovoj. Nitko nije otplesao &#8220;Smrt labuda&#8221; na glazbu C. Sanit-Saensa poput balerine Pavlove i ni\u0161ta ne pokazuje toliko gracioznosti poput torte Pavlove. Nastala je za vrijeme turneje Ane Pavlove u Australiji. Trebala [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":847,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[12,3,4],"tags":[102,101,103],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/07\/Pavlova-7.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-dv","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/837"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=837"}],"version-history":[{"count":14,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/837\/revisions"}],"predecessor-version":[{"id":862,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/837\/revisions\/862"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/847"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}