Кристофер Лумумбо Posted August 14, 2014 Share Posted August 14, 2014 moj recept - u 250ml (jedna solja za caj) toplog mleka se stavi jedna kesica suvog kvasca i jedna kasicica secera. saceka se malo da kvasac odradi svoje. dok se to ceka pola kg brasna i pola kasicica soli se umesaju, pa se u to doda ova smesa i ulje (trecina solje za caj),po potrebi se doda malo vode. umesi se testo i odmah se pravi. od ovog testa pravim kalcone. (dobro, zena pravi, ja samo prepisujem recept). Link to comment
wall Posted August 14, 2014 Author Share Posted August 14, 2014 Ih pa đe sam kreno, rano je još. ^_^ Link to comment
aram Posted August 14, 2014 Share Posted August 14, 2014 Ih pa đe sam kreno, rano je još. ^_^ kreni, kreni, bolje je kad pustis testo dva sata da naraste pa ga premesis. Link to comment
wall Posted August 14, 2014 Author Share Posted August 14, 2014 Ne mogu. Moram da pijuckam dok radim u kuhinji, a još mi je rano. Link to comment
dùda Posted August 14, 2014 Share Posted August 14, 2014 Ne mogu. Moram da pijuckam dok radim u kuhinji, a još mi je rano. wow, zidu, pa ti ko oni kuvari od stila :skidakapu: Link to comment
wall Posted August 14, 2014 Author Share Posted August 14, 2014 Prirodno talentovan, ali me dali u tehniku i eto... :( Link to comment
dùda Posted August 14, 2014 Share Posted August 14, 2014 (edited) Moram da pijuckam™ dok radim u kuhinji, a još mi je rano. Edited August 14, 2014 by dùda Link to comment
wall Posted August 14, 2014 Author Share Posted August 14, 2014 Aj živeli! I hvala svima. :) Link to comment
wall Posted August 14, 2014 Author Share Posted August 14, 2014 Naravno. ^_^ Eno ga testo na balkonu, tamo je najtoplije. Uzo hladan, testo toplo, oooooj.... Link to comment
Аврам Гојић Posted August 14, 2014 Share Posted August 14, 2014 pa naravno da si uzo hladan, bilo bi glupo da si uzo mlak Link to comment
wall Posted August 14, 2014 Author Share Posted August 14, 2014 To po onoj narodnoj, bolje hladan u ruci nego vruć u dupetu? Da, da... Koliko ovo da stoji na toplom? Link to comment
Аврам Гојић Posted August 14, 2014 Share Posted August 14, 2014 Ako ćeš da premesiš, ostavi jedno sat vremena da nadođe, pa premesi. Link to comment
renne Posted August 14, 2014 Share Posted August 14, 2014 A možda bolje da ne premesi, da mu ne bude tvrdo testo Link to comment
Аврам Гојић Posted August 14, 2014 Share Posted August 14, 2014 Zavisi kakvo testo voli...ako premesi, biće krckavije, sa sitnijim mehurićima Link to comment
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