ČEŠALJ ILI BROŠ HURMAŠICE - KORAK PO KORAK PROVJERENI RECEPT - BAJRAM HURMAŠICE

♥MOJ SHOP: https://bit.ly/3NhiRTg _____________________________________________ ♥Sviđaju vam se moji videi i rado biste me podržali? To možete učiniti putem „bakšiša“ i mog PayPal linka :) https://bit.ly/3yFPk1o _____________________________________________ ●ZAPRATITE ME I OVDJE: *Instagram: http://bit.ly/2vNzFOx *TikTok:   / hanumakocht   *Facebook: http://bit.ly/2wIQQQ6 *Pinterest: https://bit.ly/2KXF2x5 *Blog: https://www.hanumakocht.at/ ______________________________________________________ ●SASTOJCI: za oko 50 malih hurmašica: 2 jaja, vel. M, sobne temperature 100 g kiselog vrhnja/pavlake, sobne temperature 250 g omekšalog maslaca (ne margarina) 30 g šećera u prahu + malo vanilije 1 kašičica praška za pecivo (5 g) oko 450–480 g glatkog brašna (u AUT W480, u DE 405) jedan čisti češalj (nekorišten) oko 50 cijelih badema sa ljuskom Za agdu: 1 l vode 800 g šećera -------------------------------------------------------------------------------- ●INGREDIENTS: for approx. 50 small Hurmašice: • 2 medium eggs, at room temperature • 100 g sour cream, at room temperature • 250 g soft butter (not margarine) • 30 g powdered sugar + a bit of vanilla • 1 tsp baking powder (5 g) • approx. 450–480 g all-purpose flour • a clean, unused fine-tooth comb • approx. 50 whole almonds with skin For the syrup (agda): • 1 liter water • 800 g sugar ________________________________________ Preparation (shortened version): 7. Syrup: Boil water and sugar. Once bubbling, reduce heat and simmer uncovered for 5–8 min. Add a lemon slice, cover, and let cool completely. 8. Dough: Mix eggs, sour cream, powdered sugar, vanilla. Add baking powder and a bit of flour tot he softened butter and mix. Gradually knead in the rest of the flour until a soft, compact dough forms. 9. Shape: Divide dough into 15–18 g pieces, roll into balls, chill for 30 min. Then shape each into an 8 cm roll, press onto the comb to create texture, fold and pinch in the center, and bend into the typical shape. 10. Chill again: Place shaped cookies on a baking tray (e.g. 35×25 cm), refrigerate for 15–20 min to preserve shape during baking. 11. Bake: In a preheated oven at 180 °C (top/bottom heat) for 30–35 min until lightly golden. 12. Soak in syrup: Pour cooled syrup over the hot cookies. Turn once or twice to soak evenly. Let cool completely and refrigerate for at least 2–3 hours or overnight before serving. -------------------------------------------------------------------------------- ●RECEPT ZA ISPRINTATI: https://www.hanumakocht.at/cesaljhurm... -------------------------------------------------------------------------------- ©VAŽNO: Sve moje food-slike i videe sam u potpunosti sama kreirala. One su moje djelo i zaštićene su autorskim pravima. Strogo je zabranjeno preuzimanje sadržaja bez moje dozvole. Preuzimanje mog foto- i videomaterijala bez mog odobrenja dovodi do prijave zbog kršenja autorskih prava. -------------------------------------------------------------------------------- ●IMPRESSUM: https://www.hanumakocht.at/about/ --------------------------------------------------------------------------------