{"id":199023,"title":"Bezlepkov\u00fd \u010dokol\u00e1dov\u00fd kol\u00e1\u010d s men\u0161\u00edm mno\u017estv\u00edm cukru","modified":"2026-10-31T17:49:17+01:00","plain":"Chcete \u010dokol\u00e1dov\u00fd kol\u00e1\u010d, kter\u00fd se \u00fahledn\u011b kr\u00e1j\u00ed, je tmav\u00fd, jen m\u00edrn\u011b sladk\u00fd, s hladkou gan\u00e1\u017e\u00ed a t\u011bstem, kter\u00e9 p\u0159i skousnut\u00ed p\u0159\u00edjemn\u011b k\u0159upne? Tady v\u0161e stoj\u00ed na dvou jednoduch\u00fdch z\u00e1kladech: bezlepkov\u00e9m k\u0159ehk\u00e9m t\u011bst\u011b a gan\u00e1\u017ei z ho\u0159k\u00e9 \u010dokol\u00e1dy.\n\n\n\nCukr z\u016fst\u00e1v\u00e1 v pozad\u00ed, hlavn\u00ed roli hraje \u010dokol\u00e1da a kol\u00e1\u010d dr\u017e\u00ed tvar, ani\u017e by p\u016fsobil t\u011b\u017ece. Je to dezert, kter\u00fd jde p\u0159\u00edmo k v\u011bci, pod\u00e1v\u00e1 se studen\u00fd po 10 minut\u00e1ch odle\u017een\u00ed, p\u0159\u00edpadn\u011b s trochou drcen\u00fdch kakaov\u00fdch bob\u016f navrchu. V\u0161echny m\u00e9 ostatn\u00ed bezlepkov\u00e9 dorty a dezerty najdete pohromad\u011b na jednom m\u00edst\u011b.\n\n\n\nZ\u00e1klad tvo\u0159\u00ed vegansk\u00e9 k\u0159ehk\u00e9 t\u011bsto bez cukru.\n\n\n\nCo je ’vegansk\u00fd bezlepkov\u00fd \u010dokol\u00e1dov\u00fd kol\u00e1\u010d s n\u00edzk\u00fdm obsahem cukru’?\n\n\n\nJe to kol\u00e1\u010d z vegansk\u00e9ho bezlepkov\u00e9ho k\u0159ehk\u00e9ho t\u011bsta, pln\u011bn\u00fd gan\u00e1\u017e\u00ed z ho\u0159k\u00e9 \u010dokol\u00e1dy a rostlinn\u00e9 smetany. Tato verze se vyzna\u010duje t\u00edm, \u017ee m\u00edsto sladkosti klade d\u016fraz na \u010distou chu\u0165 \u010dokol\u00e1dy. Do gan\u00e1\u017ee nen\u00ed t\u0159eba p\u0159id\u00e1vat rafinovan\u00fd cukr: \u010dokol\u00e1da ho u\u017e obsahuje, i ta ho\u0159k\u00e1, a v\u011bt\u0161ina hust\u00fdch rostlinn\u00fdch smetan je tak\u00e9 slazen\u00e1.\n\n\n\nPou\u017e\u00edv\u00e1me zde vegansk\u00e9 bezlepkov\u00e9 k\u0159ehk\u00e9 t\u011bsto, tedy typ korpusu, se kter\u00fdm se setk\u00e1te hlavn\u011b u slan\u00fdch kol\u00e1\u010d\u016f. V\u00fdborn\u011b ale funguje i nasladko, pr\u00e1v\u011b proto, \u017ee je chu\u0165ov\u011b st\u0159\u00eddm\u00e9 a nech\u00e1v\u00e1 vyniknout n\u00e1pl\u0148. Gan\u00e1\u017e je naopak navr\u017een\u00e1 tak, aby byla hutn\u00e1, hladk\u00e1, t\u00e9m\u011b\u0159 sametov\u00e1, z ho\u0159k\u00e9 \u010dokol\u00e1dy a rostlinn\u00e9 smetany, bez p\u0159idan\u00e9ho cukru.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nU korpusu hodn\u011b z\u00e1le\u017e\u00ed na mouce. S\u00e1hn\u011bte po kvalitn\u00ed bezlepkov\u00e9 chlebov\u00e9 mouce, nap\u0159\u00edklad Caputo, King Arthur nebo Sch\u00e4r, a v\u0161e va\u017ete na gram p\u0159esn\u011b. D\u00e1le se \u0159i\u010fte m\u00fdmi p\u011bti pravidly bezlepkov\u00e9ho pe\u010den\u00ed.\n\n\n\nPozor na jednu d\u016fle\u017eitou v\u011bc: Caputo a King Arthur obsahuj\u00ed p\u0161enici zbavenou lepku, tak\u017ee nejsou vhodnou volbou, pokud nesm\u00edte konzumovat lepek.\n\n\n\nPro poveden\u00e9 t\u011bsto je rostlinn\u00e9 m\u00e1slo stejn\u011b d\u016fle\u017eit\u00e9 jako mouka. Pot\u0159ebujete rostlinn\u00e9 m\u00e1slo bez lepku, sko\u0159\u00e1pkov\u00fdch plod\u016f a s\u00f3ji: dobrou volbou je Violife. Pou\u017e\u00edv\u00e1 se dob\u0159e vychlazen\u00e9, nakr\u00e1jen\u00e9 na kosti\u010dky, kter\u00e9 kone\u010dky prst\u016f promnete s moukou, sol\u00ed a trochou cukru na drobenku.\n\n\n\nZ\u00e1kladem n\u00e1pln\u011b je ho\u0159k\u00e1 \u010dokol\u00e1da a hust\u00e1 rostlinn\u00e1 smetana. V\u0161echny ho\u0159k\u00e9 \u010dokol\u00e1dy jsou vegansk\u00e9, ale ne v\u0161echny jsou bez s\u00f3ji, proto\u017ee mnoh\u00e9 obsahuj\u00ed s\u00f3jov\u00fd lecitin. Dobrou volbou je m\u00edrn\u011b ho\u0159k\u00e1 \u010dokol\u00e1da Pascha, kter\u00e1 neobsahuje t\u00e9m\u011b\u0159 \u017e\u00e1dn\u00fd z nejb\u011b\u017en\u011bj\u0161\u00edch alergen\u016f. Drcen\u00e9 kakaov\u00e9 boby jsou voliteln\u00e9, slou\u017e\u00ed jen na dozdoben\u00ed.\n\n\n\nDal\u0161\u00ed lahodn\u00fd kol\u00e1\u010d, o kter\u00fd se m\u016f\u017eete pod\u011blit, je kol\u00e1\u010d s pekanov\u00fdmi o\u0159echy.\n\n\n\nD\u016fle\u017eit\u00e9 postupy a chyby, kter\u00fdm se vyhnout\n\n\n\nNa t\u011bsto i gan\u00e1\u017e sta\u010d\u00ed jen p\u00e1r surovin, tak\u017ee ka\u017ed\u00fd detail je hned zn\u00e1t. Teploty, doba odle\u017een\u00ed, tlou\u0161\u0165ka i po\u0159ad\u00ed p\u0159id\u00e1v\u00e1n\u00ed surovin p\u0159\u00edmo ovliv\u0148uj\u00ed v\u00fdslednou pevnost. Tady se vyplat\u00ed dodr\u017eet uveden\u00e9 pokyny p\u0159esn\u011b.\n\n\n\nP\u0159\u00edprava t\u011bsta\n\n\n\nSm\u011bs mouky, soli a cukru zpracujte se studen\u00fdm rostlinn\u00fdm m\u00e1slem p\u0159\u00edmo kone\u010dky prst\u016f. M\u00e1slo mus\u00ed p\u0159i promnut\u00ed se such\u00fdmi surovinami na drobenku z\u016fstat studen\u00e9. Pot\u00e9 p\u0159idejte studenou vodu ve 3 d\u00e1vk\u00e1ch, ne najednou, a p\u0159esta\u0148te zpracov\u00e1vat, jakmile t\u011bsto dr\u017e\u00ed pohromad\u011b a vytvo\u0159\u00ed kouli.\n\n\n\nJakmile t\u011bsto spoj\u00edte, zabalte ho a p\u0159ed vyv\u00e1len\u00edm nechte alespo\u0148 30 minut v lednici. Aby se nelepilo na pracovn\u00ed plochu, vyv\u00e1lejte ho mezi dv\u011bma archy pe\u010dic\u00edho pap\u00edru. Sna\u017ete se o tlou\u0161\u0165ku 3 a\u017e 4 mm, ne v\u00edce, aby m\u011bl korpus po upe\u010den\u00ed p\u011bkn\u00fd tvar.\n\n\n\nT\u011bsto vykrojte podle velikosti formi\u010dek a pot\u00e9 je j\u00edm vylo\u017ete. Vylo\u017een\u00e9 formi\u010dky dejte alespo\u0148 na 30 minut do mraz\u00e1ku. Troubu p\u0159ed pe\u010den\u00edm p\u0159edeh\u0159ejte na 180\u00b0C a korpusy pe\u010dte 18 a\u017e 20 minut dozlatova. P\u0159ed p\u0159id\u00e1n\u00edm gan\u00e1\u017ee je nechte vychladnout na pokojovou teplotu.\n\n\n\nP\u0159\u00edprava gan\u00e1\u017ee\n\n\n\nRostlinnou smetanu p\u0159ive\u010fte k varu. Pot\u00e9 ji nalijte na \u010dokol\u00e1du a rozmixujte ty\u010dov\u00fdm mix\u00e9rem dohladka a do lesku. Je to ide\u00e1ln\u00ed n\u00e1stroj pro d\u016fkladn\u00e9 spojen\u00ed gan\u00e1\u017ee do emulze.\n\n\n\nPokud nem\u00e1te ty\u010dov\u00fd mix\u00e9r, nalijte horkou smetanu na \u010dokol\u00e1du ve 3 d\u00e1vk\u00e1ch za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed. I tady z\u00e1le\u017e\u00ed na postupn\u00e9m p\u0159id\u00e1v\u00e1n\u00ed: smetanu nelijte v\u0161echnu najednou. M\u00edchejte d\u00e1l, dokud nen\u00ed gan\u00e1\u017e hladk\u00e1, leskl\u00e1 a dokonale spojen\u00e1.\n\n\n\nPln\u011bn\u00ed a tuhnut\u00ed\n\n\n\nJe\u0161t\u011b teplou gan\u00e1\u017e nalijte do vychladl\u00fdch korpus\u016f. Pot\u00e9 formi\u010dkami s tartaletkami nebo formou n\u011bkolikr\u00e1t lehce klepn\u011bte, aby se povrch vyrovnal. Pokud pou\u017e\u00edv\u00e1te drcen\u00e9 kakaov\u00e9 boby, p\u0159idejte je pr\u00e1v\u011b te\u010f.\n\n\n\nNakonec dejte p\u0159ed pod\u00e1v\u00e1n\u00edm na 10 minut do chladu. Toto kr\u00e1tk\u00e9 odle\u017een\u00ed sta\u010d\u00ed, aby gan\u00e1\u017e zpevnila, ale zcela neztvrdla. Kol\u00e1\u010d se tak bude \u00fahledn\u011b kr\u00e1jet a st\u0159ed z\u016fstane m\u011bkk\u00fd.\n\n\n\nPokud m\u00e1te chu\u0165 na \u010dokol\u00e1dovou jednohubku, vyzkou\u0161ejte lan\u00fd\u017ee s \u010dajem matcha.\n\n\n\nV\u0161echny m\u00e9 ostatn\u00ed vegansk\u00e9 dezerty najdete pohromad\u011b na jednom m\u00edst\u011b.\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\tM\u00e1lo sladk\u00fd bezlepkov\u00fd \u010dokol\u00e1dov\u00fd kol\u00e1\u010d\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t50 g vody (studen\u00e9)250 g chlebov\u00e9 mouky (bezlepkov\u00e9 Schar)3 g soli5 g cukru150 g m\u00e1sla (vegansk\u00e9ho solen\u00e9ho, nejl\u00e9pe Violife Salted, studen\u00e9ho a nakr\u00e1jen\u00e9ho na kostky)180 g ho\u0159k\u00e9 \u010dokol\u00e1dy (55 a\u017e 70 %, nejl\u00e9pe Pascha)250 g smetany (plnotu\u010dn\u00e9 rostlinn\u00e9, nejl\u00e9pe Califia Farms Heavy Whip Cream)25 g drcen\u00fdch kakaov\u00fdch bob\u016f\t\n\t\n\t\tT\u011bsto na kol\u00e1\u010dV m\u00edse prsty zpracujte bezlepkovou mouku, s\u016fl a cukr se studen\u00fdm m\u00e1slem.Ve 3 d\u00e1vk\u00e1ch zapracujte vodu, dokud t\u011bsto neza\u010dne dr\u017eet pohromad\u011b a nevytvo\u0159\u00ed kouli.T\u011bsto zabalte do potravin\u00e1\u0159sk\u00e9 f\u00f3lie.Nechte alespo\u0148 30 minut odpo\u010d\u00edvat v lednici.T\u011bsto rozv\u00e1lejte mezi dv\u011bma listy pe\u010dic\u00edho pap\u00edru, aby se nelepilo na pracovn\u00ed plochu.Ide\u00e1ln\u00ed tlou\u0161\u0165ka je p\u0159ibli\u017en\u011b 3-4 mm.T\u011bsto vykrojte podle velikosti formi\u010dek na tartaletky.Vykrojen\u00e9 t\u011bsto vtla\u010dte do formi\u010dek na tartaletky.Vlo\u017ete alespo\u0148 na 30 minut do mraz\u00e1ku.Troubu p\u0159edeh\u0159ejte na 180 \u00b0C.Pe\u010dte 18 a\u017e 20 minut.P\u0159ed pln\u011bn\u00edm nechte upe\u010den\u00e9 korpusy vychladnout p\u0159i pokojov\u00e9 teplot\u011b.N\u00e1pl\u0148 z \u010dokol\u00e1dov\u00e9 gan\u00e1\u017eeSmetanu v rendl\u00edku p\u0159ive\u010fte k varu.Horkou smetanu nalijte na \u010dokol\u00e1du v m\u00edse.Rozmixujte ponorn\u00fdm mix\u00e9rem dohladka a do lesku.Pokud nem\u00e1te ponorn\u00fd mix\u00e9r, nalijte horkou smetanu na \u010dokol\u00e1du ve 3 d\u00e1vk\u00e1ch.Nep\u0159etr\u017eit\u011b m\u00edchejte, dokud sm\u011bs nebude hladk\u00e1 a leskl\u00e1.Korpusy napl\u0148te vla\u017enou \u010dokol\u00e1dovou gan\u00e1\u017e\u00ed.N\u011bkolikr\u00e1t lehce poklepejte, aby se n\u00e1pl\u0148 zarovnala.Povrch posypte drcen\u00fdmi kakaov\u00fdmi boby.P\u0159ed pod\u00e1v\u00e1n\u00edm dejte na 10 minut do chladu ztuhnout.\t\n\t\n\t\t\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199023","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=199023"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199023\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/164502"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}