{"id":343,"date":"2020-05-14T17:27:21","date_gmt":"2020-05-14T15:27:21","guid":{"rendered":"https:\/\/homefoodbymalvi.com\/?p=343"},"modified":"2022-05-24T17:20:42","modified_gmt":"2022-05-24T15:20:42","slug":"wilgotne-i-puszyste-drozdzowe-z-rabarbarem","status":"publish","type":"post","link":"https:\/\/homefoodbymalvi.com\/en\/wilgotne-i-puszyste-drozdzowe-z-rabarbarem\/","title":{"rendered":"Wilgotne i puszyste ciasto dro\u017cd\u017cowe z rabarbarem"},"content":{"rendered":"<p class=\"has-drop-cap wp-block-paragraph\">Maj tego roku stoi pod znakiem ciasta dro\u017cd\u017cowego. Ulepszam przepis, by wreszcie rozkoszowa\u0107 si\u0119 idealnie mi\u0119kkim, ma\u015blanym, puszystym i wilgotnym ciastem dro\u017cd\u017cowym z kruszonk\u0105, czasem ze \u015bwie\u017cymi owocami, a raz z ich suszon\u0105 wersj\u0105. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ciasto dro\u017cd\u017cowe (w moim odczuciu) ma w sobie co\u015b domowego, co wprawia mnie w doby nastr\u00f3j, a nawet uspokaja. Zapach, jaki wydobywa si\u0119 podczas jego pieczenia jest koj\u0105cy, a ukrojone zaraz po wyj\u0119ciu z piekarnika, jedzone ciep\u0142e i popijane szklank\u0105 zimnego mleka, jest szczytem wiosennej przyjemno\u015bci.<\/p>\n\n\n\n<h2 class=\"has-text-color wp-block-heading\" style=\"color:#e59cb5;font-size:clamp(14px, 0.875rem + ((1vw - 3.2px) * 0.156), 16px);\">Dobre rady<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Idealne ciasto dro\u017cd\u017cowe<\/strong><ul><li>Dla osi\u0105gni\u0119cia wspania\u0142ego ciasta dro\u017cd\u017cowego polecam zainwestowa\u0107 w wysokobia\u0142kow\u0105 m\u0105k\u0119 (np. do pizzy) Manitob\u0119, o kt\u00f3rej znacznie wi\u0119cej napisa\u0142am w&nbsp;<a href=\"https:\/\/homefoodbymalvi.com\/en\/maka-00-i-semolina-czyli-spod-do-pizzy\/\" target=\"_blank\" rel=\"noreferrer noopener\">tym<\/a>&nbsp;i&nbsp;<a href=\"https:\/\/homefoodbymalvi.com\/en\/letnia-chalka-z-kruszonka\/\" target=\"_blank\" rel=\"noreferrer noopener\">tym<\/a>&nbsp;po\u015bcie, ale pokr\u00f3tce zaspokajam Wasz\u0105 ciekawo\u015b\u0107 poni\u017cej.<\/li><li>M\u0105ki pszenne sk\u0142adaj\u0105 si\u0119 g\u0142\u00f3wnie ze skrobi nale\u017c\u0105cej do w\u0119glowodan\u00f3w, a tak\u017ce bia\u0142ek \u2013 g\u0142\u00f3wnie wspomnianych ju\u017c wy\u017cej,&nbsp;<strong>gluteniny<\/strong>&nbsp;i&nbsp;<strong>gliadyny<\/strong>, kt\u00f3re to w kontakcie z wod\u0105, a tak\u017ce poprzez dzia\u0142anie mechaniczne, jakim jest mieszanie, \u0142\u0105czenie, czy po prostu wyrabianie ciasta, tworz\u0105 kompleks bia\u0142kowy przypominaj\u0105cy elastyczn\u0105 siatk\u0119, zwany&nbsp;<strong>glutenem<\/strong>. W trakcie wyrabiania ciasta, gluten wch\u0142ania i wi\u0105\u017ce wod\u0119, bez kt\u00f3rej nie by\u0142by w stanie stworzy\u0107 tej elastycznej siatki, dzi\u0119ki kt\u00f3rej ma mo\u017cliwo\u015b\u0107 zatrzyma\u0107 w sobie dwutlenek w\u0119gla wytwarzany przez dro\u017cd\u017ce podczas wyrastania ciasta np. na pizz\u0119 czy chleb, a tak\u017ce dwutlenek w\u0119gla wytwarzany przez proszek do pieczenia, stosowany do innych wypiek\u00f3w, dzi\u0119ki kt\u00f3remu ciasta podczas pieczenia wyrastaj\u0105. Je\u017celi w trakcie wyrabiania ciasto szybko si\u0119 rozrywa, m\u0105ka do jego stworzenia by\u0142a s\u0142aba, a je\u015bli jest elastyczne i rozci\u0105gliwe, u\u017cyta m\u0105ka by\u0142a mocna. M\u0105ki mocne, te o warto\u015bci W powy\u017cej 400 wykorzystuje si\u0119 do wypiek\u00f3w wymagaj\u0105cych d\u0142ugiego wyrabiania i wyrastania, jak chleb. Natomiast do wypiek\u00f3w kruchych i ciast zwykle u\u017cywa si\u0119 m\u0105k s\u0142abych, o warto\u015bci W poni\u017cej 200. W przypadku ciast dro\u017cd\u017cowych W na poziomie 300-400 sprawdz\u0105 si\u0119 idealnie, a na opakowaniu, je\u015bli W nie zosta\u0142o wskazane, powinni\u015bmy szuka\u0107 informacji o ilo\u015bci bia\u0142ek wyra\u017conej w gramach. I tak 13 g bia\u0142ek, powinno zadowoli\u0107 nasze oczekiwania o mi\u0119kkim, puszystym i rw\u0105cym dro\u017cd\u017cowym cie\u015bcie.<\/li><li>Aby ciasto by\u0142o zwarte i elastyczne, wyrabianie zwykle trwa oko\u0142o 10-15 minut, z przerwami na zatrzymanie miksera, zebranie z jego brzeg\u00f3w i dna ciasta i ponowne uruchomienie, by ca\u0142o\u015b\u0107 r\u00f3wnomiernie si\u0119 ze sob\u0105 \u0142\u0105czy\u0142a. Jest to czasoch\u0142onne zaj\u0119cie, ale absolutnie op\u0142acalne. B\u0119dziecie widzie\u0107 r\u00f3\u017cnic\u0119 \u2013 z pocz\u0105tku ciasto b\u0119dzie brejk\u0105 \u0142\u0105cz\u0105cych si\u0119 sk\u0142adnik\u00f3w, by na koniec przeobrazi\u0107 si\u0119 w pi\u0119kn\u0105, b\u0142yszcz\u0105c\u0105 i elastyczna, zwarta mas\u0119.<\/li><li>Czas wyrastania uzale\u017cniony jest od temperatury, jaka panuje w pomieszczeniu, w kt\u00f3rym ciasto wyrasta. Zatem czasem b\u0119dzie to 1 h a czasem 4 h. Dro\u017cd\u017cowe nie przepada za poganianiem. D\u0142u\u017csze wyrastanie, w przypadku odpowiedniej m\u0105ki, niczemu nie szkodzi, dlatego, kiedy ciasto ro\u015bnie mi szybko, zagniatam je dwukrotnie.<\/li><\/ul><\/li><\/ul>\n\n\n<div id=\"wpzoom-block-details-165079328544019\" class=\"wp-block-wpzoom-recipe-card-block-details col-3\">\n\t\t\t\t<h3 class=\"details-title\">Szczeg\u00f3\u0142y na form\u0119 20&#215;30 cm<\/h3>\n\t\t\t\t<div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon foodicons foodicons-cheese-with-little-cutted-triangular-piece\"><\/span><span class=\"detail-item-label\">Porcje<\/span><p class=\"detail-item-value\">12-15 kawa\u0142k\u00f3w<\/p><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon foodicons foodicons-coffee-maker-machine\"><\/span><span class=\"detail-item-label\">Przygotowanie<\/span><p class=\"detail-item-value\">50 minut + min. 60 minut wyrastania<\/p><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon foodicons foodicons-pair-of-gloves\"><\/span><span class=\"detail-item-label\">Pieczenie<\/span><p class=\"detail-item-value\">45 minut<\/p><\/div><\/div>\n\t\t\t<\/div>\n\n<div id=\"wpzoom-block-ingredients-165079328544520\" class=\"wp-block-wpzoom-recipe-card-block-ingredients\">\n\t\t\t\t<div class=\"wpzoom-recipe-card-print-link visible\">\n\t\t\t\t\t<a class=\"btn-print-link no-print\" href=\"#wpzoom-block-ingredients-165079328544520\" title=\"Print ingredients...\" data-recipe-id=\"343\">\n\t\t\t\t\t\t<img decoding=\"async\" class=\"icon-print-link\" src=\"https:\/\/homefoodbymalvi.com\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/dist\/assets\/images\/printer.svg\" alt=\"Print\"\/>Print\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<h3 class=\"ingredients-title\">Sk\u0142adniki<\/h3>\n\t\t\t\t<ul class=\"ingredients-list\"><li class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\">Ciasto dro\u017cd\u017cowe<\/strong><\/li><li id=\"ingredient-item-159551754703019\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">550 g m\u0105ki pszennej <a rel=\"noreferrer noopener\" aria-label=\"\" href=\"https:\/\/homefoodbymalvi.com\/en\/maka-00-i-semolina-czyli-spod-do-pizzy\/\" target=\"_blank\">Manitoba<\/a><\/p><\/li><li id=\"ingredient-item-159551768282832\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">250 ml letniego mleka<\/p><\/li><li id=\"ingredient-item-159551767985131\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">3 jajka w temperaturze pokojowej<\/p><\/li><li id=\"ingredient-item-159551766808430\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">200 g cukru<\/p><\/li><li id=\"ingredient-item-159551766521929\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">150 g mi\u0119kkiego mas\u0142a<\/p><\/li><li id=\"ingredient-item-159551765976728\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">15 g \u015bwie\u017cych dro\u017cd\u017cy<\/p><\/li><li id=\"ingredient-item-159551763496527\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">szczypta soli<\/p><\/li><li class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\">Dodatkowo<\/strong><\/li><li id=\"ingredient-item-159551762259926\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">500 g rabarbaru<br \/><em>dodatkowo do pokrojonego rabarbaru 2 \u0142y\u017cki cukru<\/em><\/p><\/li><li class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\">Kruszonka<\/strong><\/li><li id=\"ingredient-item-159551754703020\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">70 g m\u0105ki pszennej<\/p><\/li><li id=\"ingredient-item-159551754703021\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">50 g cukru<\/p><\/li><li id=\"ingredient-item-159551754703022\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">1 \u0142y\u017ceczka pasty waniliowej lub cukru wanilinowego<\/p><\/li><li id=\"ingredient-item-159551760717625\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">50 g mi\u0119kkiego mas\u0142a<\/p><\/li><\/ul>\n\t\t\t<\/div>\n\n<div id=\"wpzoom-block-directions-165079328545121\" class=\"wp-block-wpzoom-recipe-card-block-directions\">\n\t\t\t\t<div class=\"wpzoom-recipe-card-print-link visible\">\n\t\t\t\t\t<a class=\"btn-print-link no-print\" href=\"#wpzoom-block-directions-165079328545121\" title=\"Print directions...\" data-recipe-id=\"343\">\n\t\t\t\t\t\t<img decoding=\"async\" class=\"icon-print-link\" src=\"https:\/\/homefoodbymalvi.com\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/dist\/assets\/images\/printer.svg\" alt=\"Print\"\/>Print\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<h3 class=\"directions-title\">Przygotowanie<\/h3>\n\t\t\t\t<ul class=\"directions-list\"><li class=\"direction-step\">Blaszk\u0119 30&#215;20 wyk\u0142adam papierem do pieczenia lub smaruj\u0119 mas\u0142em i obsypuj\u0119 m\u0105k\u0105. <\/li><li class=\"direction-step\">Z ca\u0142o\u015bci mleka, \u0142y\u017cki m\u0105ki, \u0142y\u017cki cukru i 15 g dro\u017cd\u017cy zarabiam zaczyn. <em>W ch\u0142odne dni lub je\u015bli chc\u0119 przyspieszy\u0107 proces powstawania ciasta, nagrzewam piekarnik do 50\u00b0C i przygotowany zaczyn wstawiam na oko\u0142o kwadrans by dro\u017cd\u017ce \u201eruszy\u0142y\u201d.<\/em><\/li><li class=\"direction-step\">Kiedy mam ju\u017c gotowy zaczyn dro\u017cd\u017cowy, do miski wsypuj\u0119 m\u0105k\u0119, cukier, s\u00f3l, zaczyn i mi\u0119kkie mas\u0142o. Ca\u0142o\u015b\u0107 mieszam w mikserze przez oko\u0142o 5 minut, a\u017c sk\u0142adniki po\u0142\u0105cz\u0105 si\u0119 w kremow\u0105 mas\u0119. Ciasto b\u0119dzie mia\u0142o lej\u0105c\u0105 konsystencj\u0119.<\/li><li class=\"direction-step\">Po wyrobieniu, ciasto wk\u0142adam do nagrzanego do 50\u00b0C piekarnika do czasu a\u017c podwoi swoj\u0105 pierwotn\u0105 obj\u0119to\u015b\u0107.<\/li><li class=\"direction-step\">Czekaj\u0105c a\u017c ciasto uro\u015bnie, myj\u0119 rabarbar, osuszam i kroj\u0119 tylko najbardziej czerwone cz\u0119\u015bci \u0142odygi na \u0107wiartki. Przek\u0142adam do miski i zasypuj\u0119 dwiema \u0142y\u017ckami cukru, by nada\u0107 mu bardziej s\u0142odki smak. <em>Rabarbar b\u0119dzie puszcza\u0107 sok, wi\u0119c od czasu do czasu nale\u017cy go przemiesza\u0107, by r\u00f3wnomiernie nabiera\u0142 s\u0142odyczy.<\/em><\/li><li class=\"direction-step\">Sk\u0142adniki na kruszonk\u0119 \u0142\u0105cz\u0119 ze sob\u0105 za pomoc\u0105 drewnianej \u0142y\u017cki lub d\u0142oni do uzyskania kruszonkowej konsystencji. Gotow\u0105 kruszonk\u0119 odstawiam na bok, by cierpliwie poczeka\u0142a na swoja kolej.<\/li><li class=\"direction-step\">Wyro\u015bni\u0119te ciasto wylewam do przygotowanej wcze\u015bniej blachy.<\/li><li class=\"direction-step\">Rabarbar ods\u0105czam na sitku z soku i rozsypuj\u0119 po cie\u015bcie, wciskaj\u0105c go gdzieniegdzie, tak, by po wypieczeniu mo\u017cna by\u0142o go znale\u017a\u0107 w g\u0142\u0119bi ciasta. Odstawiam do podro\u015bni\u0119cia na oko\u0142o 15 minut do piekarnika nagrzanego do 50\u00b0C.<\/li><li class=\"direction-step\">Wyjmuj\u0119 ciasto z piekarnika obsypuj\u0119 obficie kruszonk\u0105 i wstawiam do wypieczenia w 170\u00b0C przez 45 minut.<\/li><\/ul>\n\t\t\t<\/div>\n\n\n<figure class=\"wp-block-gallery aligncenter has-nested-images columns-default wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/homefoodbymalvi.com\/wp-content\/uploads\/2021\/01\/Drozdzowe-z-rabarbarem-003.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"666\" height=\"1000\" data-id=\"1520\" src=\"https:\/\/homefoodbymalvi.com\/wp-content\/uploads\/2021\/01\/Drozdzowe-z-rabarbarem-003.jpg\" alt=\"Dro\u017cd\u017cowe-z-rabarbarem\" class=\"wp-image-1520\" srcset=\"https:\/\/homefoodbymalvi.com\/wp-content\/uploads\/2021\/01\/Drozdzowe-z-rabarbarem-003.jpg 666w, https:\/\/homefoodbymalvi.com\/wp-content\/uploads\/2021\/01\/Drozdzowe-z-rabarbarem-003-200x300.jpg 200w, https:\/\/homefoodbymalvi.com\/wp-content\/uploads\/2021\/01\/Drozdzowe-z-rabarbarem-003-8x12.jpg 8w, https:\/\/homefoodbymalvi.com\/wp-content\/uploads\/2021\/01\/Drozdzowe-z-rabarbarem-003-360x540.jpg 360w\" sizes=\"auto, (max-width: 666px) 100vw, 666px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/homefoodbymalvi.com\/wp-content\/uploads\/2021\/01\/Drozdzowe-z-rabarbarem-006.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"666\" height=\"1000\" data-id=\"1521\" src=\"https:\/\/homefoodbymalvi.com\/wp-content\/uploads\/2021\/01\/Drozdzowe-z-rabarbarem-006.jpg\" alt=\"Dro\u017cd\u017cowe-z-rabarbarem\" class=\"wp-image-1521\" srcset=\"https:\/\/homefoodbymalvi.com\/wp-content\/uploads\/2021\/01\/Drozdzowe-z-rabarbarem-006.jpg 666w, https:\/\/homefoodbymalvi.com\/wp-content\/uploads\/2021\/01\/Drozdzowe-z-rabarbarem-006-200x300.jpg 200w, https:\/\/homefoodbymalvi.com\/wp-content\/uploads\/2021\/01\/Drozdzowe-z-rabarbarem-006-8x12.jpg 8w, https:\/\/homefoodbymalvi.com\/wp-content\/uploads\/2021\/01\/Drozdzowe-z-rabarbarem-006-360x540.jpg 360w\" sizes=\"auto, (max-width: 666px) 100vw, 666px\" \/><\/a><\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"<p>Maj tego roku stoi pod znakiem ciasta dro\u017cd\u017cowego. Ulepszam przepis, by wreszcie rozkoszowa\u0107 si\u0119 idealnie mi\u0119kkim, ma\u015blanym, puszystym i wilgotnym ciastem dro\u017cd\u017cowym z kruszonk\u0105, czasem ze \u015bwie\u017cymi owocami, a raz z ich suszon\u0105 wersj\u0105. Ciasto dro\u017cd\u017cowe (w moim odczuciu) ma w sobie co\u015b domowego, co wprawia mnie w doby nastr\u00f3j, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1518,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[49,144,143,51],"tags":[70,69,4,98,55,23,33],"class_list":["post-343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desery","category-pieczenie","category-slodkie","category-wypieki-na-slodko","tag-ciasto","tag-ciasto-drozdzowe","tag-desery","tag-domowe-wypieki","tag-gluten","tag-owoce","tag-slodkie-wypieki"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wilgotne i puszyste ciasto dro\u017cd\u017cowe z rabarbarem - homefoodbymalvi<\/title>\n<meta name=\"description\" content=\"Ciasto dro\u017cd\u017cowe z rabarbarem to dla mnie szczyt wiosennej przyjemno\u015bci i rozkoszy. 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