{"id":1785,"date":"2023-10-26T07:22:38","date_gmt":"2023-10-26T07:22:38","guid":{"rendered":"https:\/\/lifestylerek.com\/?p=1785"},"modified":"2023-09-26T07:59:47","modified_gmt":"2023-09-26T07:59:47","slug":"ciasto-drozdzowe-jak-je-zrobic-krok-po-kroku","status":"publish","type":"post","link":"https:\/\/lifestylerek.com\/cs\/kvasnicove-testo-jak-je-vyrobit-krok-za-krokem\/","title":{"rendered":"Kynut\u00e9 t\u011bsto - jak ho p\u0159ipravit krok za krokem?"},"content":{"rendered":"<p><strong>Kynut\u00e9 t\u011bsto je jedn\u00edm z nejstar\u0161\u00edch a nejuniverz\u00e1ln\u011bj\u0161\u00edch druh\u016f pe\u010diva v\u016fbec. Lze ho p\u0159ipravit na mnoho zp\u016fsob\u016f, s r\u016fzn\u00fdmi n\u00e1pln\u011bmi a polevami, sladk\u00fdmi i slan\u00fdmi. Kynut\u00e9 t\u011bsto je nad\u00fdchan\u00e9, aromatick\u00e9 a chutn\u00e9 a jeho p\u0159\u00edprava nen\u00ed p\u0159\u00edli\u0161 n\u00e1ro\u010dn\u00e1. V tomto \u010dl\u00e1nku se budeme v\u011bnovat z\u00e1klad\u016fm pe\u010den\u00ed kynut\u00e9ho t\u011bsta, tip\u016fm a trik\u016fm pro dosa\u017een\u00ed nejlep\u0161\u00edch v\u00fdsledk\u016f a n\u011bkolika n\u00e1pad\u016fm na chutn\u00e9 variace.<\/strong><\/p>\n<h2><b>Co je to kynut\u00e9 t\u011bsto?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Kynut\u00e9 t\u011bsto je t\u011bsto, kter\u00e9 vyu\u017e\u00edv\u00e1 biologick\u00e9 metody kyp\u0159en\u00ed a vyu\u017e\u00edv\u00e1 vlastnost\u00ed peka\u0159sk\u00e9ho dro\u017ed\u00ed. Dro\u017ed\u00ed je \u017eiv\u00fd organismus, kter\u00fd po p\u016fsoben\u00ed tepla a cukru spust\u00ed proces alkoholov\u00e9ho kva\u0161en\u00ed. B\u011bhem tohoto procesu kvasinky p\u0159em\u011b\u0148uj\u00ed cukry v t\u011bst\u011b na alkohol a oxid uhli\u010dit\u00fd, kter\u00fd v t\u011bst\u011b vytv\u00e1\u0159\u00ed plynov\u00e9 bubliny, co\u017e zp\u016fsobuje tzv. kynut\u00ed. B\u011bhem pe\u010den\u00ed plyny v t\u011bst\u011b zv\u011bt\u0161uj\u00ed sv\u016fj objem a \u010d\u00e1st alkoholu se tak\u00e9 m\u011bn\u00ed na plyn. D\u00edky tomu je kynut\u00e9 t\u011bsto lehk\u00e9 a p\u00f3rovit\u00e9. Rozhodn\u011b se bohu\u017eel nejedn\u00e1 o pokrm pro lidi, kte\u0159\u00ed jsou na diet\u011b. <a href=\"https:\/\/lifestylerek.com\/cs\/stravitelna-ne-tak-strasidelna-jak-se-zda\/\">dieta<\/a>, ale pokud v\u00e1\u0161 j\u00eddeln\u00ed\u010dek nen\u00ed omezuj\u00edc\u00ed, jist\u011b v\u00e1s pot\u011b\u0161\u00ed, \u017ee kynut\u00e9 t\u011bsto m\u00e1 mnohem m\u00e9n\u011b kalori\u00ed ne\u017e jin\u00e9 kol\u00e1\u010de pln\u00e9 kr\u00e9m\u016f a sladk\u00fdch frukt\u00f3z.<\/span><\/p>\n<h2><b>Jak\u00e9 jsou druhy kynut\u00e9ho t\u011bsta?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Kynut\u00e9 t\u011bsto lze rozd\u011blit na n\u011bkolik typ\u016f v z\u00e1vislosti na zp\u016fsobu p\u0159\u00edpravy a p\u0159\u00edsad\u00e1ch. Mezi nejobl\u00edben\u011bj\u0161\u00ed pat\u0159\u00ed:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Z\u00e1kladn\u00ed kynut\u00e9 t\u011bsto - je nejjednodu\u0161\u0161\u00ed kynut\u00e9 t\u011bsto, kter\u00e9 se skl\u00e1d\u00e1 z mouky, tekutiny (vody nebo ml\u00e9ka), dro\u017ed\u00ed, cukru a soli. Z\u00e1kladn\u00ed kynut\u00e9 t\u011bsto neobsahuje mnoho cukru ani tuku.<\/span> <span style=\"font-weight: 400;\">Jeho z\u00e1kladn\u00edmi slo\u017ekami jsou mouka, tekutina, dro\u017ed\u00ed a s\u016fl. Lze z n\u011bj p\u0159ipravit chl\u00e9b, rohl\u00edky nebo pizzu.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sladk\u00e9 kynut\u00e9 t\u011bsto - je kynut\u00e9 t\u011bsto, do kter\u00e9ho se p\u0159id\u00e1v\u00e1 v\u00edce cukru a tuku (m\u00e1slo nebo olej), vejce a aromata (vanilka, citron, rum). Sladk\u00e9 kynut\u00e9 t\u011bsto je vlh\u010d\u00ed a m\u011bk\u010d\u00ed ne\u017e z\u00e1kladn\u00ed kynut\u00e9 t\u011bsto. Lze z n\u011bj p\u0159ipravit babku, \u0161tr\u016fdl, croissanty nebo koblihy.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Francouzsk\u00e9 kynut\u00e9 t\u011bsto - je kynut\u00e9 t\u011bsto, kter\u00e9 se vyzna\u010duje velk\u00fdm mno\u017estv\u00edm m\u00e1sla p\u0159id\u00e1van\u00e9ho do t\u011bsta ve vrstv\u00e1ch. M\u00e1slo vytvo\u0159\u00ed v t\u011bst\u011b tenk\u00e9 pl\u00e1ty, kter\u00e9 b\u011bhem pe\u010den\u00ed vykynou a vytvo\u0159\u00ed charakteristickou vrstvenou strukturu. Francouzsk\u00e9 kynut\u00e9 t\u011bsto se pou\u017e\u00edv\u00e1 k p\u0159\u00edprav\u011b croissant\u016f, challah, su\u0161enek nebo napoleonsk\u00e9ho dortu.<\/span><\/li>\n<\/ul>\n<h2><b>Jak\u00e9 jsou slo\u017eky kynut\u00e9ho t\u011bsta?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">K pe\u010den\u00ed kynut\u00e9ho t\u011bsta pot\u0159ebujeme n\u011bkolik z\u00e1kladn\u00edch surovin, kter\u00e9 se mohou li\u0161it v z\u00e1vislosti na typu t\u011bsta. Zde je seznam nejd\u016fle\u017eit\u011bj\u0161\u00edch ingredienc\u00ed a jejich funkce:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mouka - je hlavn\u00ed slo\u017ekou kynut\u00e9ho t\u011bsta, kter\u00e1 mu dod\u00e1v\u00e1 strukturu a tvar. Mouka obsahuje b\u00edlkovinu zvanou lepek, kter\u00e1 vytv\u00e1\u0159\u00ed s\u00ed\u0165 vl\u00e1ken, je\u017e zadr\u017euje plyn produkovan\u00fd kvasnicemi. Pro kynut\u00e9 t\u011bsto je nejlep\u0161\u00ed p\u0161eni\u010dn\u00e1 mouka typu 500 nebo 550, kter\u00e1 m\u00e1 spr\u00e1vn\u00fd obsah lepku a \u0161krobu. M\u016f\u017eete pou\u017e\u00edt i jin\u00e9 druhy mouky, nap\u0159\u00edklad \u017eitnou, \u0161paldovou nebo bezlepkovou, ale pak je t\u0159eba upravit pom\u011bry a dobu kynut\u00ed t\u011bsta.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kvasinky - jsou \u017eiv\u00e9 organismy, kter\u00e9 tvo\u0159\u00ed objem kynut\u00e9ho t\u011bsta. Kvasnice lze rozd\u011blit na dva druhy: \u010derstv\u00e9 a such\u00e9. \u010cerstv\u00e9 dro\u017ed\u00ed se prod\u00e1v\u00e1 v kostk\u00e1ch nebo s\u00e1\u010dc\u00edch a m\u00e1 kr\u00e1tkou trvanlivost. Such\u00e9 dro\u017ed\u00ed se prod\u00e1v\u00e1 v pr\u00e1\u0161ku nebo granul\u00edch a m\u00e1 del\u0161\u00ed trvanlivost. Oba druhy dro\u017ed\u00ed lze pou\u017e\u00edt pro kynut\u00e9 t\u011bsto, ale je t\u0159eba si uv\u011bdomit, \u017ee su\u0161en\u00e9 dro\u017ed\u00ed je siln\u011bj\u0161\u00ed a k aktivaci pot\u0159ebuje m\u00e9n\u011b tepla. Obvykle se pou\u017e\u00edv\u00e1 pom\u011br 1:3, tj. 10 g su\u0161en\u00e9ho dro\u017ed\u00ed nahrad\u00ed 30 g \u010derstv\u00e9ho dro\u017ed\u00ed.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cukr - je slo\u017eka, kter\u00e1 poskytuje potravu kvasink\u00e1m a ovliv\u0148uje sladkost a barvu t\u011bsta. Cukr je nezbytn\u00fd k tomu, aby kvasinky mohly zah\u00e1jit alkoholov\u00e9 kva\u0161en\u00ed, p\u0159i kter\u00e9m vznik\u00e1 plyn a alkohol. Cukr m\u00e1 tak\u00e9 vliv na karamelizaci cukr\u016f b\u011bhem pe\u010den\u00ed, kter\u00e1 t\u011bstu dod\u00e1v\u00e1 zlatav\u00fd odst\u00edn a k\u0159upavost. Do kynut\u00e9ho t\u011bsta lze pou\u017e\u00edt r\u016fzn\u00e9 druhy cukru, nap\u0159\u00edklad b\u00edl\u00fd, hn\u011bd\u00fd, t\u0159tinov\u00fd nebo medov\u00fd.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">M\u00e1slo - je p\u0159\u00edsada, kter\u00e1 dod\u00e1v\u00e1 kynut\u00e9mu t\u011bstu tuk a chu\u0165. M\u00e1slo p\u0159isp\u00edv\u00e1 k vl\u00e1\u010dnosti a m\u011bkkosti t\u011bsta a v p\u0159\u00edpad\u011b listov\u00e9ho t\u011bsta i k jeho vrstevnat\u00e9 struktu\u0159e. M\u00e1slo by se m\u011blo p\u0159id\u00e1vat do t\u011bsta a\u017e po jeho uhn\u011bten\u00ed, aby nenaru\u0161ovalo lepek. M\u00e1slo lze nahradit jin\u00fdmi rostlinn\u00fdmi tuky, nap\u0159\u00edklad olejem nebo margar\u00ednem, ale je pak t\u0159eba vz\u00edt v \u00favahu rozd\u00edl ve struktu\u0159e a chuti.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vejce - p\u0159\u00edsada, kter\u00e1 dod\u00e1v\u00e1 kynut\u00e9mu t\u011bstu b\u00edlkoviny a tuk. Vejce ovliv\u0148uj\u00ed strukturu a barvu t\u011bsta, stejn\u011b jako jeho vaznost a lepivost. Vejce se \u010dasto p\u0159id\u00e1vaj\u00ed do sladk\u00e9ho t\u011bsta, aby mu dodala bohat\u0161\u00ed chu\u0165 a del\u0161\u00ed trvanlivost. Vejce lze nahradit jin\u00fdmi pojivy, nap\u0159\u00edklad rostlinn\u00fdm ml\u00e9kem nebo ban\u00e1nem, ale pak je t\u0159eba upravit mno\u017estv\u00ed tekutiny a cukru v t\u011bst\u011b.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tekutina - je slo\u017eka, kter\u00e1 zvlh\u010duje mouku a rozpou\u0161t\u00ed dro\u017ed\u00ed a cukr. Tekutina ovliv\u0148uje konzistenci a chu\u0165 t\u011bsta. Do kynut\u00e9ho t\u011bsta lze pou\u017e\u00edt r\u016fzn\u00e9 druhy tekutin, nap\u0159\u00edklad vodu, ml\u00e9ko, jogurt, smetanu nebo d\u017eus. Tekutina by m\u011bla b\u00fdt tepl\u00e1, ale ne hork\u00e1, aby nedo\u0161lo k usmrcen\u00ed kvasinek. Obvykle se pou\u017e\u00edv\u00e1 pom\u011br 1:2, tj. na 500 g mouky je pot\u0159eba asi 250 ml tekutiny.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">S\u016fl - je slo\u017eka, kter\u00e1 dod\u00e1v\u00e1 chu\u0165 a reguluje aktivitu kvasinek. S\u016fl ovliv\u0148uje rychlost kva\u0161en\u00ed a kynut\u00ed t\u011bsta, jeho pru\u017enost a trvanlivost. S\u016fl by se m\u011bla do t\u011bsta p\u0159id\u00e1vat a\u017e po uhn\u011bten\u00ed, aby se neoslabil \u00fa\u010dinek lepku a dro\u017ed\u00ed. Obvykle se pou\u017e\u00edv\u00e1 pom\u011br 1:100, tj. na 500 g mouky je t\u0159eba asi 5 g soli.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Aromata - jsou p\u0159\u00edsady, kter\u00e9 dod\u00e1vaj\u00ed kynut\u00e9mu t\u011bstu v\u016fni a chu\u0165. Aromata mohou b\u00fdt p\u0159\u00edrodn\u00ed nebo um\u011bl\u00e1, nap\u0159\u00edklad vanilka, citron, rum, sko\u0159ice, kardamom nebo an\u00fdz. Do t\u011bsta se mohou p\u0159id\u00e1vat aromata ve form\u011b extrakt\u016f, olej\u016f, k\u016fry, ko\u0159en\u00ed nebo lihovin. Aromata by se m\u011bla do t\u011bsta p\u0159id\u00e1vat s m\u00edrou, aby nep\u0159ehlu\u0161ila chu\u0165 dro\u017ed\u00ed a n\u00e1pln\u011b.<\/span><\/li>\n<\/ul>\n<h2><b>Jak p\u0159ipravit kynut\u00e9 t\u011bsto?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">P\u0159\u00edprava kynut\u00e9ho t\u011bsta se skl\u00e1d\u00e1 z n\u011bkolika krok\u016f, kter\u00e9 se mohou li\u0161it v z\u00e1vislosti na typu t\u011bsta. Zde je uvedeno obecn\u00e9 sch\u00e9ma p\u0159\u00edpravy kynut\u00e9ho t\u011bsta:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rozpu\u0161t\u011bn\u00ed kvasinek - jedn\u00e1 se o rozpu\u0161t\u011bn\u00ed kvasinek v tepl\u00e9 tekutin\u011b s p\u0159\u00eddavkem cukru. Tento krok je d\u016fle\u017eit\u00fd pro aktivaci kvasinek a kontrolu jejich \u017eivotaschopnosti. Pokud se po n\u011bkolika minut\u00e1ch na povrchu tekutiny objev\u00ed p\u011bna, znamen\u00e1 to, \u017ee kvasnice jsou aktivn\u00ed a p\u0159ipraven\u00e9 k pou\u017eit\u00ed. Pokud p\u011bna nen\u00ed, znamen\u00e1 to, \u017ee kvasinky jsou mrtv\u00e9 nebo p\u0159\u00edli\u0161 star\u00e9 a je t\u0159eba je nahradit nov\u00fdmi.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hn\u011bten\u00ed t\u011bsta - zahrnuje sm\u00edch\u00e1n\u00ed mouky se sol\u00ed a dal\u0161\u00edmi such\u00fdmi p\u0159\u00edsadami (nap\u0159. cukrem nebo aromaty) a n\u00e1sledn\u00e9 postupn\u00e9 p\u0159id\u00e1v\u00e1n\u00ed tekutiny s rozpu\u0161t\u011bn\u00fdm dro\u017ed\u00edm a dal\u0161\u00edmi mokr\u00fdmi p\u0159\u00edsadami (nap\u0159. vejci nebo m\u00e1slem). Tento krok je d\u016fle\u017eit\u00fd pro vytvo\u0159en\u00ed homogenn\u00edho t\u011bsta a tvorbu lepku. <a href=\"https:\/\/lifestylerek.com\/cs\/kolac-s-vetvickou-ktera-vzdycky-uspeje\/\">Dort<\/a> Hn\u011b\u0165te asi 10-15 minut ru\u010dn\u011b nebo asi 5 minut mix\u00e9rem s h\u00e1kem. T\u011bsto by m\u011blo b\u00fdt hladk\u00e9, pru\u017en\u00e9 a nem\u011blo by se lepit na ruce ani na m\u00edsu.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kynut\u00ed t\u011bsta - t\u011bsto se nech\u00e1 na tepl\u00e9m a vlhk\u00e9m m\u00edst\u011b pod p\u0159ikryt\u00edm (nap\u0159. f\u00f3li\u00ed nebo ut\u011brkou), dokud nezdvojn\u00e1sob\u00ed sv\u016fj objem. Tento krok je d\u016fle\u017eit\u00fd, aby kvasnice mohly produkovat plyn a alkohol, kter\u00fd t\u011bsto uvoln\u00ed a dod\u00e1 mu chu\u0165. Doba kynut\u00ed t\u011bsta z\u00e1vis\u00ed na okoln\u00ed teplot\u011b a mno\u017estv\u00ed dro\u017ed\u00ed. Obvykle trv\u00e1 od 30 minut do 2 hodin. P\u0159\u00edpadn\u011b m\u016f\u017eete t\u011bsto nechat p\u0159es noc nebo n\u011bkolik hodin p\u0159ed pe\u010den\u00edm v chladni\u010dce, co\u017e proces kynut\u00ed zpomal\u00ed a zv\u00fdrazn\u00ed chu\u0165 t\u011bsta.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tvarov\u00e1n\u00ed t\u011bsta - p\u0159i t\u00e9to \u010dinnosti se t\u011bsto vytvaruje do po\u017eadovan\u00e9ho tvaru a velikosti. Tento krok je d\u016fle\u017eit\u00fd, aby t\u011bsto z\u00edskalo estetick\u00fd vzhled a p\u0159ipravilo se na pe\u010den\u00ed. T\u011bsto m\u016f\u017eete tvarovat do r\u016fzn\u00fdch tvar\u016f, nap\u0159\u00edklad do koule, v\u00e1le\u010dku, copu, p\u00edsmene, hv\u011bzdy nebo srdce. T\u011bsto m\u016f\u017eete tak\u00e9 naplnit r\u016fzn\u00fdmi p\u0159\u00edsadami, nap\u0159\u00edklad ovocem, d\u017eemem, s\u00fdrem nebo \u010dokol\u00e1dou. P\u0159i tvarov\u00e1n\u00ed t\u011bsta dbejte na to, abyste nezni\u010dili plynov\u00e9 bubliny a t\u011bsto nem\u00edchali p\u0159\u00edli\u0161 pevn\u011b. Po vytvarov\u00e1n\u00ed nechte t\u011bsto znovu kynout asi 15-30 minut.<\/span><\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pe\u010den\u00ed kol\u00e1\u010de - kol\u00e1\u010d se vlo\u017e\u00ed do p\u0159edeh\u0159\u00e1t\u00e9 trouby a upe\u010de se dozlatova a dok\u0159upava. Tento krok je d\u016fle\u017eit\u00fd pro zafixov\u00e1n\u00ed tvaru a struktury kol\u00e1\u010de a pro zv\u00fdrazn\u011bn\u00ed jeho chuti a v\u016fn\u011b. Teplota a doba pe\u010den\u00ed kol\u00e1\u010de z\u00e1vis\u00ed na jeho typu a velikosti. Kynut\u00e9 t\u011bsto se obvykle pe\u010de p\u0159i teplot\u011b 180-200 \u00b0C po dobu 20-40 minut. P\u0159ed pe\u010den\u00edm je mo\u017en\u00e9 t\u011bsto pot\u0159\u00edt vejcem, ml\u00e9kem nebo m\u00e1slem, aby z\u00edskalo leskl\u00fd a barevn\u00fd vzhled.<\/span><\/li>\n<\/ul>\n<h2><b>Jak pod\u00e1vat kynut\u00e9 t\u011bsto?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Pod\u00e1v\u00e1n\u00ed kynut\u00e9ho t\u011bsta z\u00e1vis\u00ed na jeho druhu a p\u0159\u00edle\u017eitosti. Kynut\u00e9 t\u011bsto lze pod\u00e1vat na mnoho zp\u016fsob\u016f, nap\u0159:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">K sn\u00eddani nebo odpoledn\u00edmu \u010daji - kynut\u00e9 t\u011bsto m\u016f\u017eete pod\u00e1vat s m\u00e1slem, d\u017eemem, medem nebo s\u00fdrem. Kynut\u00e9 t\u011bsto m\u016f\u017eete tak\u00e9 pod\u00e1vat s ovocem, \u0161leha\u010dkou nebo zmrzlinou.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Jako dezert nebo poho\u0161t\u011bn\u00ed m\u016f\u017eete kynut\u00fd kol\u00e1\u010d pod\u00e1vat s polevou, \u010dokol\u00e1dovou polevou, mou\u010dkov\u00fdm cukrem nebo o\u0159echy. Kynut\u00fd kol\u00e1\u010d m\u016f\u017eete tak\u00e9 pod\u00e1vat s k\u00e1vou, \u010dajem nebo kakaem.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">K ob\u011bdu nebo ve\u010de\u0159i m\u016f\u017eete kynut\u00e9 t\u011bsto pod\u00e1vat se s\u00fdrem, \u0161unkou, zeleninou nebo om\u00e1\u010dkou. Kynut\u00e9 t\u011bsto m\u016f\u017eete tak\u00e9 pod\u00e1vat s pol\u00e9vkou, sal\u00e1tem nebo du\u0161en\u00fdm masem.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Ciasto dro\u017cd\u017cowe to jedno z najstarszych i najbardziej uniwersalnych ciast w historii. Mo\u017cna je przygotowa\u0107 na wiele sposob\u00f3w, z r\u00f3\u017cnymi dodatkami i nadzieniami, na s\u0142odko lub na s\u0142ono. Ciasto dro\u017cd\u017cowe jest puszyste, aromatyczne i smaczne, a do tego niezbyt trudne w wykonaniu. W tym artykule przedstawimy podstawy pieczenia ciasta dro\u017cd\u017cowego, porady i triki, kt\u00f3re pomog\u0105 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1792,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[32],"tags":[],"class_list":["post-1785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchnia"],"_links":{"self":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/posts\/1785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/comments?post=1785"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/posts\/1785\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/media\/1792"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/media?parent=1785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/categories?post=1785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/tags?post=1785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}