{"version":"1.0","provider_name":"Home made \u00e9let\u00fcnk","provider_url":"https:\/\/homemadeeletunk.cafeblog.hu","author_name":"Ancika","author_url":"https:\/\/homemadeeletunk.cafeblog.hu\/author\/huszaghanettgmail-com\/","title":"Citromos teas\u00fcti","html":"

A K\u00e1v\u00e9z\u00e1s n\u00e1lunk az \u00e9n id\u0151m, azt mindenki tudja, hogy amikor a k\u00e1v\u00e9scs\u00e9sze anya kez\u00e9ben van az olyan mint a l\u00e1thatatlann\u00e1 tev\u0151 k\u00f6peny, megsz\u0171nik a k\u00fclvil\u00e1g sz\u00e1m\u00e1ra l\u00e9tezni. Hogy hogy lehet mindez m\u00e9g t\u00f6k\u00e9letesebb??,<\/p>\r\n

Ha keksz is van a k\u00e1v\u00e9 mellett, most j\u00f6jj\u00f6n az egyik kedvencem :)<\/p>\r\n

<\/a><\/p>\r\n

220g vaj (olvasztva langyosan)<\/p>\r\n

1 toj\u00e1s+1 toj\u00e1s s\u00e1rg\u00e1ja<\/p>\r\n

150g r\u00e9tes liszt (lehet sima is ha nincs)<\/p>\r\n

150g liszt<\/p>\r\n

1 csipet s\u00f3<\/p>\r\n

80g porcukor<\/p>\r\n

1 csomag van\u00edli\u00e1s cukor<\/p>\r\n

1 citrom h\u00e9ja<\/p>\r\n

100g csoki a locsol\u00e1shoz<\/p>\r\n

A vajat a cukorral \u00e9s a toj\u00e1sokkal robotg\u00e9pben elkevered \u00a0majd hozz\u00e1adod a t\u00f6bbi hozz\u00e1val\u00f3t. S\u00fct\u0151pap\u00edrra nyomod csillag cs\u0151vel, vagy kekszkinyom\u00f3val \u00e9s 180fokon megs\u00fct\u00f6d. ha kih\u0171lt olvasztott csokival meglocsolod \u00e9s hagyod dermedni. Ha a csoki is megkem\u00e9nyedett \u00e9s m\u00e9g nem lopkodta el a csal\u00e1d akkor t\u00e1ny\u00e9rra szedve k\u00edn\u00e1lhatod :)<\/p>\r\n

Ui: legink\u00e1bb a d\u00e1n vajas kekszhez hasonl\u00edt<\/p>\r\n

Original english recipe:<\/p>\r\n

LEMON SCENTED CHOCOLATE SPRITZ COOKIES<\/h1>\r\n

INGREDIENTS<\/h2>\r\n
    \r\n
  • 220g butter, at room temperature<\/li>\r\n
  • 1 egg + 1 egg yolk<\/li>\r\n
  • 150g coarse flour<\/li>\r\n
  • 150g fine flour<\/li>\r\n
  • Pinch of fleur de sel<\/li>\r\n
  • 100g dark chocolate (75% cacao, melted over a water bath<\/li>\r\n
  • 80g icing sugar<\/li>\r\n
  • 1 tablespoon vanilla sugar<\/li>\r\n
  • zest of 1 lemon<\/li>\r\n<\/ul>\r\n

    \u00a0<\/h2>\r\n

    METHOD<\/h2>\r\n
      \r\n
    1. Pre-heat oven to 200C and line a baking tray with parchment paper.<\/li>\r\n
    2. Place butter, icing sugar, vanilla sugar, lemon zest and fleur de sel in a bowl of a standmixer fitted with the spatula attachment. Whisk until pale and creamy. Add the egg yolk and continue to whisk until incorporated then add the egg. Whisk well until the eggs are well incorporated.<\/li>\r\n
    3. Sieve and mix both types of flours, then gently fold into the creamy sugar-butter-egg mixture. Fill the dough in a spritz cookie press or a in a piping bag and pipe the dough onto the baking paper lined tray.<\/li>\r\n
    4. Bake in the oven for 10 minutes then remove and allow to cool completely.<\/li>\r\n
    5. Melt the chocolate in a water bath then either dip half of the cookies in the chocolate or brush on the flat side of the cookie. Allow to dry on a wire rack.<\/li>\r\n<\/ol>","type":"rich"}