{"id":199546,"title":"Sn\u011bhov\u00e9 pusinky z bramborov\u00e9ho proteinu ve vegansk\u00e9 verzi","modified":"2026-10-31T17:56:32+01:00","plain":"Chcete vegansk\u00fd sn\u00edh, kter\u00fd p\u0159i pe\u010den\u00ed dr\u017e\u00ed tvar, a to bez aquafaby? Z\u00e1kladem tohoto sn\u011bhu je roztok bramborov\u00e9 b\u00edlkoviny, kter\u00fd se vy\u0161leh\u00e1 stejn\u011b jako b\u00edlek. C\u00edlem je leskl\u00e1 a pevn\u00e1 hmota, kter\u00e1 se d\u00e1 \u00fahledn\u011b st\u0159\u00edkat cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem a p\u0159i su\u0161en\u00ed v troub\u011b neklesne. V\u0161e z\u00e1le\u017e\u00ed na teplot\u011b, na\u010dasov\u00e1n\u00ed a spr\u00e1vn\u00e9m postupu. Tento recept dopl\u0148uje s\u00e9rii bezlepkov\u00fdch su\u0161enek.\n\n\n\nStejn\u00fd nad\u00fdchan\u00fd z\u00e1klad maj\u00ed i makronky bez lakt\u00f3zy s citronov\u00fdm kr\u00e9mem.\n\n\n\nCo je vegansk\u00fd sn\u00edh z bramborov\u00e9 b\u00edlkoviny?\n\n\n\nKlasick\u00fd sn\u00edh se p\u0159ipravuje \u0161leh\u00e1n\u00edm b\u00edlk\u016f s cukrem, \u010d\u00edm\u017e z\u00edsk\u00e1 lehkou, vzdu\u0161nou a hedv\u00e1bnou strukturu. Zde stejn\u00e9ho v\u00fdsledku dos\u00e1hneme bez vajec, pomoc\u00ed bramborov\u00e9 b\u00edlkoviny.\n\n\n\nBramborov\u00e1 b\u00edlkovina se sm\u00edch\u00e1 s vodou a vytvo\u0159\u00ed roztok, kter\u00fd se chov\u00e1 t\u00e9m\u011b\u0159 jako b\u00edlek, jen m\u00e1 tmav\u0161\u00ed barvu. Ze v\u0161ech n\u00e1hra\u017eek vajec se pr\u00e1v\u011b ona nejv\u00edce bl\u00ed\u017e\u00ed vy\u0161lehan\u00e9mu b\u00edlku. Dob\u0159e p\u011bn\u00ed a l\u00e9pe sn\u00e1\u0161\u00ed pe\u010den\u00ed p\u0159i vy\u0161\u0161\u00ed teplot\u011b, tak\u017ee se hod\u00ed do pe\u010den\u00fdch mou\u010dn\u00edk\u016f, jako jsou vegansk\u00e9 pi\u0161kotov\u00e9 korpusy a vegansk\u00e9 makronky.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nBramborov\u00e1 b\u00edlkovina je pr\u00e1\u0161ek, kter\u00fd je p\u0159ed dal\u0161\u00edm zpracov\u00e1n\u00edm pot\u0159eba rozpustit ve vod\u011b. Podle zna\u010dky m\u016f\u017ee m\u00edt v\u00fdraznou v\u016fni, nebo naopak z\u016fstat pom\u011brn\u011b neutr\u00e1ln\u00ed, proto se nedivte, pokud se obsah va\u0161eho s\u00e1\u010dku bude li\u0161it od jin\u00e9ho.\n\n\n\nXanthanov\u00e1 guma je velmi jemn\u00fd b\u00edl\u00fd pr\u00e1\u0161ek, kter\u00fd slou\u017e\u00ed jako zahu\u0161\u0165ovadlo a pojivo. V tomto sn\u011bhu pom\u00e1h\u00e1 stabilizovat strukturu b\u011bhem \u0161leh\u00e1n\u00ed.\n\n\n\nPokud jde o zna\u010dky, Sosa Potatowhip je snadno dostupn\u00fd, ale m\u00e1 v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 ne\u017e jin\u00e9 v\u00fdrobky. Je ur\u010den\u00fd k pe\u010den\u00ed, ne v\u0161ak k p\u0159\u00edprav\u011b p\u011bn, a se\u017eenete ho pouze na internetu (v\u010detn\u011b Amazonu). Bramborov\u00e1 b\u00edlkovina Louis Francois m\u00e1 o n\u011bco neutr\u00e1ln\u011bj\u0161\u00ed chu\u0165, hod\u00ed se jak k pe\u010den\u00ed, tak k p\u0159\u00edprav\u011b p\u011bn a lze ji koupit pouze na webu Louis Francois.\n\n\n\nTakto p\u0159ipraven\u00fd sn\u00edh se nan\u00e1\u0161\u00ed na dort s mangem a marakujou.\n\n\n\nTechnick\u00e9 rady a chyby, kter\u00fdm se vyhnout\n\n\n\nV\u0161echny suroviny zde v\u00e1\u017e\u00edme v metrick\u00fdch jednotk\u00e1ch, abychom zachovali p\u0159esnost. Pokud pot\u0159ebujete jednotky p\u0159ev\u00e9st, ud\u011blejte to je\u0161t\u011b p\u0159ed za\u010d\u00e1tkem p\u0159\u00edpravy, proto\u017ee sn\u00edh nep\u0159esnosti p\u0159\u00edli\u0161 neodpou\u0161t\u00ed a o v\u00fdsledku rozhoduje ka\u017ed\u00fd gram.\n\n\n\nRozpustit a pot\u00e9 vychladit\n\n\n\nNejprve sm\u00edchejte bramborovou b\u00edlkovinu, xanthanovou gumu a vodu a m\u00edchejte, dokud se pr\u00e1\u0161ky zcela nerozpust\u00ed. Ponorn\u00fd ty\u010dov\u00fd mix\u00e9r tento krok v\u00fdrazn\u011b urychl\u00ed, zvl\u00e1\u0161\u0165 pokud m\u00e1 v\u00e1\u0161 pr\u00e1\u0161ek sklon tvo\u0159it drobn\u00e9 hrudky.\n\n\n\nJakmile je roztok homogenn\u00ed, dejte ho alespo\u0148 na 15 minut do lednice. P\u0159i \u0161leh\u00e1n\u00ed mus\u00ed b\u00fdt studen\u00fd.\n\n\n\nVy\u0161lehat a pot\u00e9 zpevnit cukrem\n\n\n\nStuden\u00fd roztok nalijte do m\u00edsy, p\u0159ed \u0161leh\u00e1n\u00edm p\u0159idejte \u0161petku xanthanov\u00e9 gumy a \u0161lehejte, dokud se neza\u010dnou tvo\u0159it m\u011bkk\u00e9 \u0161pi\u010dky. V t\u00e9to f\u00e1zi hmota sotva dr\u017e\u00ed tvar a vytvo\u0159en\u00e1 \u0161pi\u010dka se oh\u00fdb\u00e1 dol\u016f.\n\n\n\nPot\u00e9 postupn\u011b p\u0159id\u00e1vejte cukr, po jedn\u00e9 l\u017e\u00edci. Zvy\u0161te rychlost na vysok\u00e9 ot\u00e1\u010dky a do\u0161lehejte do leskl\u00e9ho sn\u011bhu s pevn\u00fdmi \u0161pi\u010dkami. Podle \u0161leha\u010de po\u010d\u00edtejte s 6 a\u017e 10 minutami.\n\n\n\nV\u00fdsledn\u00e1 hmota m\u00e1 b\u00fdt pevn\u00e1, lehk\u00e1 a hedv\u00e1bn\u00e1. Po vy\u0161leh\u00e1n\u00ed ji ihned pou\u017eijte.\n\n\n\nVerze k pe\u010den\u00ed: pros\u00e1t\u00e9 sypk\u00e9 suroviny a jemn\u00e9 vm\u00edch\u00e1n\u00ed\n\n\n\nPokud chcete sn\u00edh p\u00e9ct, sm\u00edchejte mou\u010dkov\u00fd cukr a kuku\u0159i\u010dn\u00fd \u0161krob. Sm\u011bs prosejte a pot\u00e9 ji ve t\u0159ech d\u00e1vk\u00e1ch opatrn\u011b vm\u00edchejte do pevn\u00e9ho sn\u011bhu p\u0159ekl\u00e1d\u00e1n\u00edm, aby nespadl.\n\n\n\nPot\u00e9 cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem nast\u0159\u00edkejte po\u017eadovan\u00e9 tvary. Vlo\u017ete do trouby p\u0159edeh\u0159\u00e1t\u00e9 na 105\u00b0C a nechte podle velikosti su\u0161it 1 a\u017e 1 h 30, dokud nebudou zcela such\u00e9.\n\n\n\nPro\u010d zde nepou\u017e\u00edv\u00e1me aquafabu\n\n\n\nZ aquafaby lze vy\u0161lehat kr\u00e1sn\u00fd sn\u00edh, ale p\u0159i pe\u010den\u00ed nad 115\u00b0C se zhrout\u00ed. Bramborov\u00e1 b\u00edlkovina p\u0159i pe\u010den\u00ed l\u00e9pe dr\u017e\u00ed tvar, a pr\u00e1v\u011b proto se \u010dasto vol\u00ed tam, kde je pot\u0159eba sn\u00edh skute\u010dn\u011b up\u00e9ct.\n\n\n\nZdob\u00ed tak\u00e9 bezlepkov\u00e9 v\u00e1no\u010dn\u00ed poleno s \u010dokol\u00e1dou a ka\u0161tany.\n\n\n\nTento recept najdete tak\u00e9 mezi m\u00fdmi vegansk\u00fdmi 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 YouTube.\n\n\n\n\n\n\tVegansk\u00fd sn\u00edh z bramborov\u00e9ho proteinu (bez lepku)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t10 g bramborov\u00e9ho proteinu150 g vody (studen\u00e9)0.5 g xanthanov\u00e9 gumy120 g cukru1 \u0161petka xanthanov\u00e9 gumy (p\u0159idejte ji p\u0159ed \u0161leh\u00e1n\u00edm)40 g mou\u010dkov\u00e9ho cukru10 g kuku\u0159i\u010dn\u00e9ho \u0161krobu\t\n\t\n\t\tP\u0159\u00edpravaSm\u00edchejte bramborov\u00fd protein v pr\u00e1\u0161ku, xanthanovou gumu a vodu. M\u00edchejte, dokud se pr\u00e1\u0161ky nerozpust\u00ed. Pro rychlej\u0161\u00ed prom\u00edch\u00e1n\u00ed pou\u017eijte ty\u010dov\u00fd mix\u00e9r. P\u0159ed pou\u017eit\u00edm nechte alespo\u0148 15 minut v lednici.V m\u00edse kuchy\u0148sk\u00e9ho robotu sm\u00edchejte vychlazen\u00fd roztok bramborov\u00e9ho proteinu se \u0161petkou xanthanov\u00e9 gumy a \u0161lehejte, dokud sn\u00edh netvo\u0159\u00ed m\u011bkk\u00e9 \u0161pi\u010dky.P\u0159id\u00e1vejte cukr po jedn\u00e9 l\u017e\u00edci. Zvy\u0161te rychlost na maximum a \u0161lehejte, dokud sn\u00edh nebude leskl\u00fd a nebude tvo\u0159it pevn\u00e9 \u0161pi\u010dky. M\u016f\u017ee to trvat 6-10 minut.Vegansk\u00fd sn\u00edh mus\u00ed b\u00fdt pevn\u00fd, lehk\u00fd a hedv\u00e1bn\u011b jemn\u00fd. Ihned pou\u017eijte.Pe\u010den\u00e9 pusinkySm\u00edchejte mou\u010dkov\u00fd cukr s kuku\u0159i\u010dn\u00fdm \u0161krobem. Prosejte a pot\u00e9 ve t\u0159ech d\u00e1vk\u00e1ch opatrn\u011b vm\u00edchejte do pevn\u00e9ho sn\u011bhu. D\u00e1vejte pozor, aby sn\u00edh nespadl.Cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem nast\u0159\u00edkejte sn\u00edh do po\u017eadovan\u00fdch tvar\u016f. Podle velikosti pe\u010dte 1 a\u017e 1,5 hodiny v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 105\u00b0C nebo do \u00fapln\u00e9ho vysu\u0161en\u00ed.\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\/199546","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=199546"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199546\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/164284"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}