{"id":197819,"title":"Pekanov\u00fd kol\u00e1\u010d s medem bez kuku\u0159i\u010dn\u00e9ho sirupu","modified":"2026-10-31T17:26:51+01:00","plain":"Chcete kol\u00e1\u010d s pekanov\u00fdmi o\u0159echy, kter\u00fd si zachov\u00e1 vl\u00e1\u010dnost a chu\u0165 pra\u017een\u00fdch o\u0159ech\u016f, ale nebude t\u011b\u017ek\u00fd a p\u0159eslazen\u00fd jako klasick\u00e9 verze? V tomto receptu je n\u00e1pl\u0148 hutn\u00e1, jemn\u00e1 a v\u00fdrazn\u011b o\u0159\u00ed\u0161kov\u00e1, s k\u0159ehk\u00fdm t\u011bstem, kter\u00e9 se pod vidli\u010dkou snadno l\u00e1me.\n\n\n\nTo v\u0161e bez kuku\u0159i\u010dn\u00e9ho sirupu, bez lepku a bez lakt\u00f3zy. Odle\u017een\u00ed v chladu p\u0159ed pod\u00e1v\u00e1n\u00edm mu dokonce prosp\u011bje. Tento recept najdete mezi m\u00fdmi bezlepkov\u00fdmi mou\u010dn\u00edky.\n\n\n\nKorpus tvo\u0159\u00ed bezlepkov\u00e9 sladk\u00e9 k\u0159ehk\u00e9 t\u011bsto.\n\n\n\nCo je kol\u00e1\u010d s pekanov\u00fdmi o\u0159echy bez lepku a lakt\u00f3zy?\n\n\n\nJe to kol\u00e1\u010d v americk\u00e9m stylu s n\u00e1pln\u00ed z pekanov\u00fdch o\u0159ech\u016f, ale s men\u0161\u00edm mno\u017estv\u00edm cukru ne\u017e v b\u011b\u017en\u00fdch verz\u00edch. Princip je jednoduch\u00fd: m\u00e9n\u011b cukru, tedy \u017e\u00e1dn\u00fd kuku\u0159i\u010dn\u00fd sirup ani b\u00edl\u00fd cukr, a v\u00edce prostoru pro chu\u0165 pekanov\u00fdch o\u0159ech\u016f. V\u00fdsledek je st\u00e1le sladk\u00fd, bohat\u00fd a chu\u0165ov\u011b jasn\u011b prokreslen\u00fd.\n\n\n\nBez kuku\u0159i\u010dn\u00e9ho sirupu m\u00e1 n\u00e1pl\u0148 m\u00e9n\u011b lepivou konzistenci ne\u017e klasick\u00fd pekanov\u00fd kol\u00e1\u010d, p\u0159itom si zachov\u00e1v\u00e1 o\u010dek\u00e1vanou jemnost a o\u0159\u00ed\u0161kovou chu\u0165. Pot\u0159ebnou vazkost j\u00ed dod\u00e1v\u00e1 z\u00e1klad uva\u0159en\u00fd z kuku\u0159i\u010dn\u00e9ho \u0161krobu, vody, cukru muscovado a medu. Tato verze je nav\u00edc bez lepku a lakt\u00f3zy, s t\u011bstem inspirovan\u00fdm m\u00e1lo sladk\u00fdm k\u0159ehk\u00fdm t\u011bstem.\n\n\n\nKuku\u0159i\u010dn\u00fd sirup tu skute\u010dn\u011b nahrazuje pr\u00e1v\u011b tento va\u0159en\u00fd \u0161krobov\u00fd z\u00e1klad. Kuku\u0159i\u010dn\u00fd \u0161krob pova\u0159en\u00fd s vodou, cukrem muscovado a medem dod\u00e1v\u00e1 n\u00e1plni hutnou a lehce lepivou konzistenci, kterou od pekanov\u00e9ho kol\u00e1\u010de o\u010dek\u00e1v\u00e1me, ani\u017e bychom museli pou\u017e\u00edt kuku\u0159i\u010dn\u00fd sirup.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1kladem t\u011bsta je univerz\u00e1ln\u00ed bezlepkov\u00e1 mou\u010dn\u00e1 sm\u011bs, voda, rostlinn\u00e9 m\u00e1slo, s\u016fl a 5 g cukru. D\u00edky n\u00edzk\u00e9mu obsahu cukru se hod\u00ed naslano i nasladko, stejn\u011b jako klasick\u00e9 k\u0159ehk\u00e9 t\u011bsto. Po upe\u010den\u00ed je t\u011bsto lehce slan\u00e9 a k\u0159ehk\u00e9, tak\u017ee se k tak bohat\u00e9 n\u00e1plni v\u00fdborn\u011b hod\u00ed.\n\n\n\nPokud chcete cukr omezit je\u0161t\u011b v\u00edc, m\u016f\u017eete zvolit t\u011bsto bez p\u0159idan\u00e9ho cukru. Pou\u017e\u00edt lze tak\u00e9 mou\u010dnou sm\u011bs s n\u00edzk\u00fdm obsahem sacharid\u016f. Dal\u0161\u00ed mo\u017enost\u00ed je nahradit 10 % mouky mlet\u00fdmi mandlemi, kter\u00e9 t\u011bstu dodaj\u00ed o\u0159\u00ed\u0161kov\u011bj\u0161\u00ed chu\u0165 lad\u00edc\u00ed s pekanov\u00fdmi o\u0159echy. Pamatujte ale, \u017ee kokosovou a mandlovou mouku nelze navz\u00e1jem zam\u011b\u0148ovat.\n\n\n\nV n\u00e1plni nahrazuje cukr muscovado b\u011b\u017en\u00fd hn\u011bd\u00fd t\u0159tinov\u00fd cukr. Je m\u00e9n\u011b rafinovan\u00fd a obsahuje v\u00edce melasy, co\u017e je\u0161t\u011b zv\u00fdrazn\u00ed karamelov\u00e9 t\u00f3ny. Med dod\u00e1v\u00e1 lehkou lepivost, ani\u017e by p\u0159ehlu\u0161il ostatn\u00ed chut\u011b.\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob vytv\u00e1\u0159\u00ed konzistenci n\u00e1pln\u011b bez pou\u017eit\u00ed kuku\u0159i\u010dn\u00e9ho sirupu. Vejce zajist\u00ed zpevn\u011bn\u00ed, zat\u00edmco sko\u0159ice, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek, citronov\u00e1 k\u016fra a s\u016fl vyva\u017euj\u00ed sladkost. Nasekan\u00e9 pekanov\u00e9 o\u0159echy pat\u0159\u00ed do n\u00e1pln\u011b a cel\u00e9 o\u0159echy se nakonec rozlo\u017e\u00ed na povrch kol\u00e1\u010de.\n\n\n\nPokud se chcete vyhnout cukru, m\u016f\u017eete pou\u017e\u00edt nekalorick\u00e9 sladidlo, nap\u0159\u00edklad erythritol, ale v tomto receptu nechutn\u00e1 dob\u0159e, tak\u017ee je lep\u0161\u00ed to v\u011bd\u011bt p\u0159edem.\n\n\n\nDal\u0161\u00edm kol\u00e1\u010dem s n\u00e1pln\u00ed, kter\u00e1 se rozpl\u00fdv\u00e1 na jazyku, je bezlepkov\u00fd pist\u00e1ciov\u00fd flan.\n\n\n\nTipy k postupu a chyby, kter\u00fdm se vyhnout\n\n\n\nPro v\u011bt\u0161\u00ed p\u0159esnost v\u0161e odva\u017eujte v metrick\u00fdch jednotk\u00e1ch. U bezlepkov\u00e9ho t\u011bsta a n\u00e1pln\u011b zpevn\u011bn\u00e9 vejci na tom opravdu z\u00e1le\u017e\u00ed. Pokud chcete dos\u00e1hnout stejn\u00e9 konzistence, vyhn\u011bte se odhadovan\u00fdm p\u0159evod\u016fm.\n\n\n\nP\u0159\u00edprava t\u011bsta\n\n\n\nNejprve sm\u00edchejte bezlepkovou mouku, s\u016fl a cukr a pot\u00e9 se studen\u00fdm rostlinn\u00fdm m\u00e1slem ru\u010dn\u011b nebo v robotu zpracujte na drobenku. M\u00e1slo mus\u00ed z\u016fstat studen\u00e9 po celou dobu tohoto kroku. Pr\u00e1v\u011b d\u00edky tomu bude t\u011bsto k\u0159ehk\u00e9, nikoli hutn\u00e9 a t\u011b\u017ek\u00e9.\n\n\n\nVodu p\u0159id\u00e1vejte postupn\u011b, jen dokud t\u011bsto neza\u010dne dr\u017eet pohromad\u011b. Pokud ji nalijete v\u0161echnu najednou, m\u016f\u017eete t\u011bsto p\u0159\u00edli\u0161 zvlh\u010dit. Jakmile se spoj\u00ed, p\u0159esu\u0148te ho na chladnou, lehce pomou\u010denou pracovn\u00ed plochu a velmi kr\u00e1tce prohn\u011b\u0165te do koule.\n\n\n\nPot\u00e9 vytvarujte \u010dtverec se zaoblen\u00fdmi rohy, zabalte ho a nechte 30 a\u017e 45 minut odpo\u010d\u00edvat v lednici. Tento tvar usnadn\u00ed n\u00e1sledn\u00e9 rozvalov\u00e1n\u00ed. T\u011bsto rozvalujte v\u017edy dob\u0159e vychlazen\u00e9 na tlou\u0161\u0165ku 3 a\u017e 4 mm mezi dv\u011bma archy pe\u010dic\u00edho pap\u00edru, aby se nelepilo.\n\n\n\nPokud m\u00e1te vodic\u00ed li\u0161ty na v\u00e1len\u00ed t\u011bsta, pomohou v\u00e1m rychleji dos\u00e1hnout rovnom\u011brn\u00e9 tlou\u0161\u0165ky. T\u011bstem vylo\u017ete kol\u00e1\u010dovou formu o pr\u016fm\u011bru 23 cm, dob\u0159e ho p\u0159itiskn\u011bte ke st\u011bn\u00e1m a zarovnejte okraje. Dno prop\u00edchejte vidli\u010dkou a t\u011bsto vra\u0165te do lednice, ne\u017e p\u0159iprav\u00edte n\u00e1pl\u0148. N\u00e1pl\u0148 je pot\u0159eba nal\u00edt do studen\u00e9ho korpusu, nikoli vla\u017en\u00e9ho.\n\n\n\nP\u0159\u00edprava n\u00e1pln\u011b\n\n\n\nKl\u00ed\u010dem k receptu je va\u0159en\u00fd z\u00e1klad z kuku\u0159i\u010dn\u00e9ho \u0161krobu. V mal\u00e9m rendl\u00edku sm\u00edchejte \u0161krob, vodu a cukr muscovado a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni. Jakmile sm\u011bs zhoustne a z\u00edsk\u00e1 lesk, p\u0159esta\u0148te ji zah\u0159\u00edvat.\n\n\n\nJakmile dos\u00e1hnete t\u00e9to konzistence, ihned odstavte z ohn\u011b a p\u0159idejte rostlinn\u00e9 m\u00e1slo. P\u0159ed vm\u00edch\u00e1n\u00edm do vajec nechte z\u00e1klad vychladnout. Pokud je \u0161krobov\u00fd z\u00e1klad je\u0161t\u011b hork\u00fd, naru\u0161\u00ed sm\u011bs a v\u00fdsledn\u00e1 konzistence nebude stejn\u00e1.\n\n\n\nVejce pro\u0161lehejte se sol\u00ed, mu\u0161k\u00e1tov\u00fdm o\u0159\u00ed\u0161kem, sko\u0159ic\u00ed a medem a pot\u00e9 p\u0159idejte vychladl\u00fd \u0161krobov\u00fd z\u00e1klad. Nasekan\u00e9 pekanov\u00e9 o\u0159echy vm\u00edchejte jako posledn\u00ed. N\u00e1pl\u0148 nalijte do studen\u00e9ho korpusu a uhla\u010fte povrch, aby byly kousky o\u0159ech\u016f rovnom\u011brn\u011b rozlo\u017een\u00e9.\n\n\n\nDokon\u010den\u00ed a pe\u010den\u00ed\n\n\n\nCel\u00e9 pekanov\u00e9 o\u0159echy rozlo\u017ete do kruhu od okraje sm\u011brem ke st\u0159edu. Je to jednoduch\u00fd krok, ale po upe\u010den\u00ed d\u00edky n\u011bmu z\u00edsk\u00e1te \u00fahledn\u00fd a pravideln\u00fd povrch. Pe\u010dte v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 170 \u00b0C po dobu 40 a\u017e 45 minut.\n\n\n\nNe\u017e kol\u00e1\u010d ulo\u017e\u00edte do chladu, nechte ho vychladnout p\u0159i pokojov\u00e9 teplot\u011b. Pokud chcete, m\u016f\u017eete ho pot\u0159\u00edt neutr\u00e1ln\u00ed cukr\u00e1\u0159skou glazurou nebo trochou vla\u017en\u00e9ho medu. Pot\u00e9 ho nechte n\u011bkolik hodin odpo\u010d\u00edvat v lednici.\n\n\n\nSkladov\u00e1n\u00ed\n\n\n\nTento kol\u00e1\u010d se pod\u00e1v\u00e1 studen\u00fd, po n\u011bkolika hodin\u00e1ch v lednici. Druh\u00fd den je dokonce je\u0161t\u011b lep\u0161\u00ed, dob\u0159e vychlazen\u00fd, kdy\u017e m\u011bla n\u00e1pl\u0148 \u010das \u00fapln\u011b zpevnit.\n\n\n\nPokud m\u00e1te chu\u0165 na n\u011bco \u010dokol\u00e1dov\u011bj\u0161\u00edho, zkuste m\u00e1lo sladk\u00fd \u010dokol\u00e1dov\u00fd kol\u00e1\u010d.\n\n\n\nV\u0161echny m\u00e9 bezlepkov\u00e9 recepty najdete ve stejn\u00e9 rubrice.\n\n\n\nRecept vytvo\u0159il \u0161\u00e9fkucha\u0159 Rommel Reyes. Jeho tvorbu najdete na Instagramu, v jeho zpravodaji na Substacku a na jeho kan\u00e1lu na YouTube.\n\n\n\n\n\n\tPekanov\u00fd kol\u00e1\u010d bez kuku\u0159i\u010dn\u00e9ho sirupu (bez lepku)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t50 g vody (studen\u00e9)250 g mouky Schar GF Bread Mix3 g soli5 g cukru150 g rostlinn\u00e9ho m\u00e1sla (studen\u00e9ho a nakr\u00e1jen\u00e9ho na kostky, bez lepku)50 g cukru muscovado12 g kuku\u0159i\u010dn\u00e9ho \u0161krobu100 g vody80 g rostlinn\u00e9ho m\u00e1sla (bez lepku)2 g sko\u0159ice (mlet\u00e9)1 g mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku (mlet\u00e9ho)1 g soli3 vejce (velikost M)30 g medu150 g pekanov\u00fdch o\u0159ech\u016f (nahrubo nasekan\u00fdch)90 g pekanov\u00fdch o\u0159ech\u016f (cel\u00fdch)k\u016fra z 1 citronu\t\n\t\n\t\tT\u011bsto na kol\u00e1\u010dNejprve sm\u00edchejte univerz\u00e1ln\u00ed bezlepkovou mouku, s\u016fl a cukr.P\u0159idejte studen\u00e9 m\u00e1slo a rukama nebo v kuchy\u0148sk\u00e9m robotu zpracujte se sypk\u00fdmi surovinami na drobenku.Postupn\u011b p\u0159il\u00e9vejte vodu a m\u00edchejte, dokud t\u011bsto neza\u010dne dr\u017eet pohromad\u011b.P\u0159eneste t\u011bsto na chladnou, lehce pomou\u010denou pracovn\u00ed plochu.Kr\u00e1tce ho prohn\u011b\u0165te a vytvarujte do koule.Vytvarujte t\u011bsto do \u010dtverce se zaoblen\u00fdmi rohy.Zabalte ho do potravin\u00e1\u0159sk\u00e9 f\u00f3lie a nechte odpo\u010d\u00edvat v lednici 30-45 minut.Studen\u00e9 t\u011bsto rozv\u00e1lejte mezi archy pe\u010dic\u00edho pap\u00edru na tlou\u0161\u0165ku p\u0159ibli\u017en\u011b 3-4 mm, aby se nelepilo.P\u0159i rozvalov\u00e1n\u00ed m\u016f\u017eete pou\u017e\u00edt vodic\u00ed li\u0161ty na t\u011bsto.Zajist\u00ed rovnom\u011brnou tlou\u0161\u0165ku a urychl\u00ed pr\u00e1ci.Vlo\u017ete t\u011bsto do kol\u00e1\u010dov\u00e9 formy o pr\u016fm\u011bru 23 cm.P\u0159itiskn\u011bte ho ke st\u011bn\u00e1m, o\u0159\u00edzn\u011bte okraje a dno na n\u011bkolika m\u00edstech prop\u00edchejte vidli\u010dkou.Dejte ho do lednice, ne\u017e p\u0159iprav\u00edte n\u00e1pl\u0148.Pekanov\u00e1 n\u00e1pl\u0148V mal\u00e9m rendl\u00edku sm\u00edchejte kuku\u0159i\u010dn\u00fd \u0161krob, vodu a cukr muscovado.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni, dokud sm\u011bs nezhoustne a nez\u00edsk\u00e1 lesk.Jakmile sm\u011bs zhoustne, odstavte ji z ohn\u011b a p\u0159idejte rostlinn\u00e9 m\u00e1slo bez ml\u00e9\u010dn\u00fdch slo\u017eek.Nechte vychladnout.Ve velk\u00e9 m\u00edse pro\u0161lehejte vejce, s\u016fl, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek, sko\u0159ici a med.P\u0159idejte vychladlou j\u00ed\u0161ku a dob\u0159e prom\u00edchejte.Nakonec vm\u00edchejte nasekan\u00e9 pekanov\u00e9 o\u0159echy.Sestaven\u00ed a pe\u010den\u00ed kol\u00e1\u010deNalijte n\u00e1pl\u0148 na vychlazen\u00fd korpus a uhla\u010fte ji, aby byly pekanov\u00e9 o\u0159echy rovnom\u011brn\u011b rozlo\u017een\u00e9.Cel\u00e9 pekanov\u00e9 o\u0159echy vyskl\u00e1dejte do kruh\u016f od okraje ke st\u0159edu.Pe\u010dte kol\u00e1\u010d v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 170\u00b0C po dobu 40-45 minut.Upe\u010den\u00fd kol\u00e1\u010d nechte vychladnout p\u0159i pokojov\u00e9 teplot\u011b.Podle chuti ho pot\u0159ete neutr\u00e1ln\u00ed glazurou na ovoce nebo zah\u0159\u00e1t\u00fdm medem.P\u0159ed pod\u00e1v\u00e1n\u00edm ho dejte na n\u011bkolik hodin do lednice.Pekanov\u00fd kol\u00e1\u010d chutn\u00e1 nejl\u00e9pe vychlazen\u00fd druh\u00fd den.\t\n\t\n\t\t\t\n\t\n\t\tDessertAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197819","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197819"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197819\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/164673"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197819"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}