{"id":197870,"title":"Bezlepkov\u00e9 pomeran\u010dov\u00e9 boch\u00e1nky s pomeran\u010dovou k\u016frou","modified":"2026-10-31T17:28:13+01:00","plain":"Chcete bulky, kter\u00e9 se hod\u00ed k sn\u00eddani, ale unesou i pl\u00e1tek mlet\u00e9ho masa, ani\u017e by se zm\u00e1\u010dkly? Tyhle maj\u00ed pru\u017enou st\u0159\u00eddku, tenkou k\u016frku, kter\u00e1 kr\u00e1sn\u011b zezl\u00e1tne, a jemn\u00fd n\u00e1dech pomeran\u010dov\u00e9 k\u016fry, kter\u00fd p\u0159\u00edjemn\u011b o\u017eiv\u00ed m\u00e1slo nebo slanou n\u00e1pl\u0148. Tento recept najdete mezi m\u00fdm bezlepkov\u00fdm jemn\u00fdm pe\u010divem.\n\n\n\nJsou bez lepku i lakt\u00f3zy a t\u011bsto je p\u0159ipraven\u00e9 tak, aby se z n\u011bj dob\u0159e tvarovaly stejn\u011b velk\u00e9 kousky. A pokud je chcete p\u0159\u00edmo na burgery, sta\u010d\u00ed je ud\u011blat v\u011bt\u0161\u00ed: t\u011bsto to bez pot\u00ed\u017e\u00ed zvl\u00e1dne.\n\n\n\nStejn\u00e1 mouka, jin\u00fd tvar: bezlepkov\u00e1 bageta bez hn\u011bten\u00ed.\n\n\n\nCo jsou bezlepkov\u00e9 burgerov\u00e9 bulky s pomeran\u010dem?\n\n\n\nJsou to mal\u00e9 kynut\u00e9 bezlepkov\u00e9 bulky obohacen\u00e9 vejci a olivov\u00fdm olejem, s ovesn\u00fdm ml\u00e9kem m\u00edsto ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f. K\u016fra z jednoho velk\u00e9ho pomeran\u010de t\u011bsto provon\u00ed, ale neud\u011bl\u00e1 z n\u011bj sladkou brio\u0161ku.\n\n\n\nStrukturu zaji\u0161\u0165uje sm\u011bs mouk a \u0161krob\u016f, kter\u00e9 pom\u00e1haj\u00ed psyllium a xanthanov\u00e1 guma. St\u0159\u00eddka tak dr\u017e\u00ed pohromad\u011b, a p\u0159itom z\u016fst\u00e1v\u00e1 vl\u00e1\u010dn\u00e1, kdy\u017e bulky j\u00edte je\u0161t\u011b vla\u017en\u00e9.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nO v\u00fdslednou strukturu se star\u00e1 sm\u011bs bezlepkov\u00fdch mouk: \u010dirokov\u00e1 mouka, jemn\u00e1 mouka z b\u00edl\u00e9 r\u00fd\u017ee, cizrnov\u00e1 mouka, tapiokov\u00fd \u0161krob a xanthanov\u00e1 guma. Pr\u00e1v\u011b tato sm\u011bs nahrazuje lepkovou s\u00ed\u0165 a vytv\u00e1\u0159\u00ed t\u011bsto, ze kter\u00e9ho lze tvarovat \u00fahledn\u00e9 kuli\u010dky.\n\n\n\nO kynut\u00ed se postar\u00e1 instantn\u00ed dro\u017ed\u00ed, a tady je praktick\u00fd tip: nejl\u00e9pe s\u00e1hn\u011bte po instantn\u00edm dro\u017ed\u00ed Saf. Dro\u017ed\u00ed se rozpust\u00ed v \u010d\u00e1sti ovesn\u00e9ho ml\u00e9ka s \u00bc cukru, aby se dob\u0159e nastartovalo.\n\n\n\nPom\u00e1h\u00e1 i pr\u00e1\u0161ek do pe\u010diva, zvl\u00e1\u0161\u0165 u bezlepkov\u00e9ho t\u011bsta, kter\u00e9 odleh\u010d\u00ed a dod\u00e1 mu objem. Vejce p\u016fsob\u00ed jako emulg\u00e1tor a zpev\u0148uj\u00ed t\u011bsto, zat\u00edmco ovesn\u00e9 ml\u00e9ko udr\u017euje v\u0161e jemn\u00e9 a vl\u00e1\u010dn\u00e9, bez lakt\u00f3zy.\n\n\n\nJable\u010dn\u00fd ocet dod\u00e1v\u00e1 kyselost, kter\u00e1 pom\u00e1h\u00e1 aktivovat dro\u017ed\u00ed, a pod\u00edl\u00ed se na struktu\u0159e t\u011bsta. Pomeran\u010dovou k\u016fru m\u016f\u017eete podle chuti vynechat: recept funguje i bez n\u00ed.\n\n\n\nPokud chcete velk\u00fd bochn\u00edk na kr\u00e1jen\u00ed, vyzkou\u0161ejte bezlepkov\u00fd chl\u00e9b v hrnci.\n\n\n\nPraktick\u00e9 rady a chyby, kter\u00fdm se vyhnout\n\n\n\nTady se v\u0161e v\u00e1\u017e\u00ed v metrick\u00fdch jednotk\u00e1ch a takov\u00e1 p\u0159esnost nen\u00ed mali\u010dkost. Pokud b\u011b\u017en\u011b odm\u011b\u0159ujete na hrnky, pou\u017eijte p\u0159evodn\u00edk, jinak se budete pot\u00fdkat s p\u0159\u00edli\u0161 such\u00fdm nebo p\u0159\u00edli\u0161 lepiv\u00fdm t\u011bstem.\n\n\n\nProm\u00edch\u00e1n\u00ed sypk\u00fdch surovin a p\u0159\u00edprava t\u011bsta\n\n\n\nZa\u010dn\u011bte p\u0159\u00edpravou bezlepkov\u00e9 sm\u011bsi: metlou prom\u00edchejte mouky a \u0161krob. Z odm\u011b\u0159en\u00e9ho mno\u017estv\u00ed si nezapome\u0148te odlo\u017eit zb\u00fdvaj\u00edc\u00edch 16 g na pomou\u010den\u00ed pracovn\u00ed plochy a rukou p\u0159i tvarov\u00e1n\u00ed.\n\n\n\nVe velk\u00e9 m\u00edse d\u016fkladn\u011b prom\u00edchejte bezlepkovou sm\u011bs, pr\u00e1\u0161ek do pe\u010diva, cukr a s\u016fl, ne\u017e p\u0159id\u00e1te jakoukoli tekutinu. P\u0159edejdete tak hrudk\u00e1m such\u00fdch surovin, kter\u00e9 by z\u016fstaly v t\u011bst\u011b a byly zn\u00e1t i po upe\u010den\u00ed.\n\n\n\nPsyllium, dro\u017ed\u00ed a potom tekutiny\n\n\n\nSm\u00edchejte 300 g ovesn\u00e9ho ml\u00e9ka s 12 g psyllia a nechte 2 a\u017e 3 minuty nabobtnat. Vznikne hust\u0161\u00ed z\u00e1klad, kter\u00fd pom\u016f\u017ee t\u011bstu dr\u017eet pohromad\u011b.\n\n\n\nZvl\u00e1\u0161\u0165 rozpus\u0165te instantn\u00ed dro\u017ed\u00ed v 80 g ovesn\u00e9ho ml\u00e9ka s \u00bc cukru. Teprve potom spojte tekut\u00e9 suroviny: ovesn\u00e9 ml\u00e9ko, roz\u0161lehan\u00e1 vejce, olivov\u00fd olej a rozpu\u0161t\u011bn\u00e9 dro\u017ed\u00ed, a za\u010dn\u011bte m\u00edchat t\u011bsto.\n\n\n\nKdy\u017e je t\u011bsto u\u017e \u010d\u00e1ste\u010dn\u011b prom\u00edchan\u00e9, p\u0159idejte pomeran\u010dovou k\u016fru a jable\u010dn\u00fd ocet. V\u016fn\u011b se l\u00e9pe rozprost\u0159e a kyselost se do t\u011bsta dostane ve spr\u00e1vnou chv\u00edli.\n\n\n\nHn\u011bten\u00ed a \u010dist\u00e1 m\u00edsa\n\n\n\nRu\u010dn\u011b m\u00edchejte, dokud nez\u00edsk\u00e1te stejnorod\u00e9 t\u011bsto, kter\u00e9 tvo\u0159\u00ed kouli. Pokud pou\u017e\u00edv\u00e1te kuchy\u0148sk\u00fd robot, nejprve m\u00edchejte 3 minuty ploch\u00fdm n\u00e1stavcem, aby se v\u0161e dob\u0159e spojilo, potom nasa\u010fte hn\u011btac\u00ed h\u00e1k a hn\u011b\u0165te 4 a\u017e 5 minut.\n\n\n\nB\u011bhem m\u00edch\u00e1n\u00ed ob\u010das se\u0161kr\u00e1bn\u011bte st\u011bny a dno m\u00edsy gumovou st\u011brkou. U bezlepkov\u00e9ho t\u011bsta sta\u010d\u00ed trocha nezapracovan\u00e9 mouky a ve st\u0159\u00eddce z\u016fstanou such\u00e1 m\u00edsta.\n\n\n\nPrvn\u00ed kynut\u00ed v chladu a n\u00e1sledn\u00e9 propracov\u00e1n\u00ed\n\n\n\nT\u011bsto p\u0159ikryjte vlhkou ut\u011brkou nebo potravin\u00e1\u0159skou f\u00f3li\u00ed a nechte kynout v lednici 45 a\u017e 60 minut. D\u00edky chladu se s n\u00edm potom bude sn\u00e1ze pracovat.\n\n\n\nZe studen\u00e9ho t\u011bsta vytla\u010dte vzduch, p\u0159esu\u0148te ho na pomou\u010denou pracovn\u00ed plochu a lehce hn\u011b\u0165te 2 a\u017e 3 minuty, jen aby bylo hladk\u00e9. Pokud se st\u00e1le lep\u00ed, po tro\u0161k\u00e1ch p\u0159id\u00e1vejte mouku, ale nep\u0159e\u017ee\u0148te to.\n\n\n\nRozd\u011blen\u00ed a tvarov\u00e1n\u00ed stejn\u00fdch kousk\u016f\n\n\n\nRozd\u011blte t\u011bsto na 15 kousk\u016f po p\u0159ibli\u017en\u011b 70 g na st\u0159edn\u00ed bulky nebo na 10 kousk\u016f po p\u0159ibli\u017en\u011b 110 g na velk\u00e9 bulky. Na burgery volte sp\u00ed\u0161e velikost 110 g: recept je napsan\u00fd pro st\u0159edn\u00ed bulky.\n\n\n\nP\u0159i tvarov\u00e1n\u00ed zakula\u0165te ruku do \u201edr\u00e1pu\u201c a t\u011bsto pod n\u00ed krou\u017eiv\u00fdmi pohyby zakulacujte na pracovn\u00ed plo\u0161e. Okraje tak\u00e9 p\u0159eh\u00fdbejte ke st\u0159edu, aby se kuli\u010dka uzav\u0159ela, a pokra\u010dujte v krou\u017eiv\u00e9m pohybu: kontakt ruky s pracovn\u00ed plochou opravdu pom\u00e1h\u00e1 vytvo\u0159it napnut\u00fd povrch.\n\n\n\nDokynut\u00ed, pot\u0159en\u00ed a pe\u010den\u00ed\n\n\n\nKuli\u010dky polo\u017ete na plech vylo\u017een\u00fd pe\u010dic\u00edm pap\u00edrem. P\u0159i dokynut\u00ed je p\u0159ikryjte vlhkou ut\u011brkou nebo potravin\u00e1\u0159skou f\u00f3li\u00ed, pou\u017e\u00edt m\u016f\u017eete tak\u00e9 \u010dist\u00e9 vlhk\u00e9 pl\u00e1tno na cezen\u00ed nebo kuchy\u0148skou ut\u011brku.\n\n\n\nNechte kynout na tepl\u00e9m m\u00edst\u011b 60 a\u017e 90 minut, dokud bulky nezdvojn\u00e1sob\u00ed objem. P\u0159edeh\u0159ejte troubu na 180\u00b0C.\n\n\n\nNa pot\u0159en\u00ed roz\u0161lehejte vejce se l\u017e\u00edc\u00ed ovesn\u00e9ho ml\u00e9ka a pot\u0159ete j\u00edm bulky. Pom\u016f\u017ee to vytvo\u0159it kr\u00e1sn\u011b zlatavou k\u016frku. Pe\u010dte 20 a\u017e 22 minut, dokud nebudou p\u011bkn\u011b zbarven\u00e9.\n\n\n\nUchov\u00e1v\u00e1n\u00ed\n\n\n\nP\u0159ed pod\u00e1v\u00e1n\u00edm nechte trochu vychladnout. Nejlep\u0161\u00ed jsou vla\u017en\u00e9, rozkrojen\u00e9 a hned napln\u011bn\u00e9, nasladko nebo naslano.\n\n\n\nPomeran\u010dovou k\u016fru najdete tak\u00e9 v bezlepkov\u00e9m flanu s citrusy.\n\n\n\nNa stejn\u00e9m m\u00edst\u011b na v\u00e1s \u010dekaj\u00ed i dal\u0161\u00ed bezlepkov\u00e9 recepty.\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\tBezlepkov\u00e9 bulky s pomeran\u010dovou k\u016frou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t98 g \u010dirokov\u00e9 mouky98 g jemn\u00e9 mouky z b\u00edl\u00e9 r\u00fd\u017ee72 g cizrnov\u00e9 mouky275 g tapiokov\u00e9ho \u0161krobu13 g xanthanov\u00e9 gumy540 g bezlepkov\u00e9 mou\u010dn\u00e9 sm\u011bsi (zb\u00fdvaj\u00edc\u00edch 16 g pou\u017eijte na podsyp\u00e1n\u00ed a hn\u011bten\u00ed)7 g pr\u00e1\u0161ku do pe\u010diva4 g soli50 g cukru10 g instantn\u00edho dro\u017ed\u00ed380 g ovesn\u00e9ho ml\u00e9ka (pokojov\u00e9 teploty)12 g slupek psyllia80 g vajec (roz\u0161lehan\u00fdch)40 g olivov\u00e9ho oleje10 g jable\u010dn\u00e9ho octaK\u016fra z 1 velk\u00e9ho pomeran\u010de\t\n\t\n\t\tP\u0159\u00edprava t\u011bstaP\u0159ipravte si bezlepkovou mou\u010dnou sm\u011bs tak, \u017ee metlou prom\u00edch\u00e1te \u0161krob a mouky. Pokud pou\u017e\u00edv\u00e1te kuchy\u0148sk\u00fd robot, m\u00edchejte v\u0161echny suroviny ploch\u00fdm m\u00edchac\u00edm n\u00e1stavcem 3 minuty.Sm\u00edchejte ovesn\u00e9 ml\u00e9ko (300 g) s psylliem, prom\u00edchejte a nechte 2-3 minuty nabobtnat.Rozpus\u0165te instantn\u00ed dro\u017ed\u00ed v ovesn\u00e9m ml\u00e9ce (80 g) s 1\/4 cukru.Ve velk\u00e9 m\u00edse sm\u00edchejte bezlepkovou mou\u010dnou sm\u011bs, pr\u00e1\u0161ek do pe\u010diva, cukr a s\u016fl. Dob\u0159e prom\u00edchejte.Sm\u00edchejte tekut\u00e9 suroviny (ovesn\u00e9 ml\u00e9ko, roz\u0161lehan\u00e1 vejce, olivov\u00fd olej a rozpu\u0161t\u011bn\u00e9 dro\u017ed\u00ed). T\u011bsto \u010d\u00e1ste\u010dn\u011b prom\u00edchejte, pot\u00e9 p\u0159idejte pomeran\u010dovou k\u016fru a jable\u010dn\u00fd ocet.Rukama propracujte t\u011bsto, dokud nebude zcela stejnorod\u00e9 a nevytvo\u0159\u00ed kouli. Stejn\u00e9ho v\u00fdsledku dos\u00e1hnete hn\u011bten\u00edm v kuchy\u0148sk\u00e9m robotu s hn\u011btac\u00edm h\u00e1kem po dobu 4-5 minut. Ob\u010das gumovou st\u011brkou set\u0159ete st\u011bny a dno m\u00edsy, aby se zapracovala ve\u0161ker\u00e1 mouka.T\u011bsto zakryjte vlhkou ut\u011brkou nebo potravin\u00e1\u0159skou f\u00f3li\u00ed a nechte v lednici kynout 45-60 minut.Hn\u011bten\u00ed, d\u011blen\u00ed a tvarov\u00e1n\u00edZe studen\u00e9ho t\u011bsta vytla\u010dte vzduch a p\u0159eneste ho na pomou\u010denou pracovn\u00ed plochu. Zlehka hn\u011b\u0165te 2-3 minuty dohladka. Pokud t\u011bsto st\u00e1le lep\u00ed, p\u0159idejte je\u0161t\u011b trochu mouky.T\u011bsto rozd\u011blte na 15 stejn\u00fdch d\u00edl\u016f, ka\u017ed\u00fd o hmotnosti p\u0159ibli\u017en\u011b 70 g, nebo p\u0159ipravte deset velk\u00fdch bulek, ka\u017edou o hmotnosti p\u0159ibli\u017en\u011b 110 g.T\u011bsto tvarujte rukou s prsty ohnut\u00fdmi do \u201edr\u00e1pk\u016f\u201c a krou\u017eiv\u00fdmi pohyby po pracovn\u00ed plo\u0161e. Okraje t\u011bsta vyt\u00e1hn\u011bte a p\u0159elo\u017ete do st\u0159edu, abyste z ka\u017ed\u00e9ho d\u00edlu vytvo\u0159ili kouli. Krou\u017eiv\u00fd pohyb ruky po pracovn\u00ed plo\u0161e pom\u016f\u017ee t\u011bsto zakulatit.Dokynut\u00ed a pe\u010den\u00edVytvarovan\u00e9 bulky rozlo\u017ete na plech vylo\u017een\u00fd pe\u010dic\u00edm pap\u00edrem. Zakryjte vlhkou ut\u011brkou nebo potravin\u00e1\u0159skou f\u00f3li\u00ed. Nechte na tepl\u00e9m m\u00edst\u011b kynout 60-90 minut, nebo dokud nezdvojn\u00e1sob\u00ed sv\u016fj objem.P\u0159edeh\u0159ejte troubu na 180\u00b0C. V mal\u00e9 misce roz\u0161lehejte vejce se l\u017e\u00edc\u00ed ovesn\u00e9ho ml\u00e9ka a touto sm\u011bs\u00ed pot\u0159ete bulky. Pot\u0159en\u00ed vejcem zajist\u00ed zlatavou k\u016frku.Pot\u0159en\u00e9 bulky vlo\u017ete do trouby a pe\u010dte 20-22 minut, nebo dokud nebudou kr\u00e1sn\u011b zlatav\u00e9.P\u0159ed pod\u00e1v\u00e1n\u00edm nechte bulky m\u00edrn\u011b vychladnout. Pod\u00e1vejte tepl\u00e9 s obl\u00edben\u00fdmi pomaz\u00e1nkami nebo n\u00e1pln\u011bmi.\t\n\t\n\t\t\t\n\t\n\t\tPetit d\u00e9jeunerFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197870","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=197870"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197870\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/163925"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}