{"id":134809,"date":"2025-05-07T09:42:58","date_gmt":"2025-05-07T07:42:58","guid":{"rendered":"https:\/\/www.mojevrijeme.hr\/magazin\/?p=134809"},"modified":"2025-05-07T09:43:29","modified_gmt":"2025-05-07T07:43:29","slug":"mary-berry-90-pogresan-izbor-maslaca-moze-unistiti-tortu","status":"publish","type":"post","link":"https:\/\/www.mojevrijeme.hr\/magazin\/2025\/05\/mary-berry-90-pogresan-izbor-maslaca-moze-unistiti-tortu\/","title":{"rendered":"Mary Berry: Pogre\u0161an izbor maslaca mo\u017ee uni\u0161titi tortu"},"content":{"rendered":"\n<p>S bogatim kulinarskim iskustvom, po\u010dev\u0161i od \u0161kolovanja na slavnom <em>Le Cordon Bleu<\/em> institutu do pisanja \u010dak 70 kuharica, <strong>Mary Berry<\/strong> (90) isti\u010de da vrsta maslaca mo\u017ee zna\u010dajno utjecati na krajnji rezultat, bilo da pripremate ro\u0111endansku tortu ili njezin \u010duveni <em>Victoria sponge<\/em>.<\/p>\n\n\n\n<p>Klju\u010d se, ka\u017ee, krije u udjelu masno\u0107e i to je ne\u0161to \u0161to treba provjeriti u trgovini, a ne usred kulinarskih pustolovina u kuhinji. &#8220;Uvijek ciljam na vi\u0161e od 75 posto mlije\u010dne masti. Problem s maslacima s ni\u017eim udjelom masno\u0107e je \u0161to sadr\u017ee vi\u0161e vode. Kad ta voda ispari tijekom pe\u010denja, slojevi se zalijepe i rezultat nije to\u010dno onakav kakav bi trebao biti&#8221;, objasnila je Mary za <em><a href=\"https:\/\/www.bbcgoodfood.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">BBC <\/a>Good Food<\/em>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Zra\u010dni d\u017eepi\u0107i u tijestu<\/h3>\n\n\n\n<p>U Velikoj Britaniji maslac uglavnom ima visok udio masno\u0107e pa to \u010desto nije problem, dodaje, ali kad kuha izvan domovine uvijek provjerava sastav maslaca. &#8220;Kvaliteta maslaca izravno utje\u010de na to koliko \u0107e biskvit biti lagan, so\u010dan i mekan. Maslac s vi\u0161e masno\u0107e, iznad 75 posto, sadr\u017ei manje vode i to poma\u017ee zadr\u017eati zra\u010dne d\u017eepi\u0107e u tijestu&#8221;, isti\u010de.<\/p><div id=\"mojev-763130545\" class=\"mojev-u-tekstu mojev-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div class=\"mojev-adlabel\">oglas<\/div><div style=\"height: 250px;\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8106111766207173\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Prikazni 1 u tekstu -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8106111766207173\"\r\n     data-ad-slot=\"8535551207\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/div><\/div><br style=\"clear: both; display: block; float: none;\"\/>\n\n\n\n<p>&#8220;Tako\u0111er, va\u017eno je prethodno odmjeriti potrebnu koli\u010dinu maslaca umjesto da otapate cijeli komad, jer ako ostatak vratite u hladnjak, mo\u017ee promijeniti okus pri sljede\u0107oj upotrebi&#8221;, napominje slavna kuharica.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kako na brzinu pravilno omek\u0161ati maslac<\/h3>\n\n\n\n<p>I za kraj, jo\u0161 jedan prakti\u010dan savjet ove iskusne majstorice. Kad pe\u010demo, sasvim je normalno da ponekad zaboravimo na vrijeme izvaditi neki sastojak iz hladnjaka, kako bi postigao sobnu temperaturu. Maslac je jedan od onih koji tra\u017ee malo vi\u0161e vremena da omek\u0161aju i zato je najbolje izvaditi ga prvog.<\/p>\n\n\n\n<p>No, ako ste zaboravili, Mary ima rje\u0161enje: &#8220;Hladan maslac nare\u017eite na kockice i stavite u manji lon\u010di\u0107 koji \u0107ete polo\u017eiti iznad posude s mlakom vodom. Ostavite ga tako desetak minuta dok pripremate ostale sastojke i bit \u0107e savr\u0161eno mekan i spreman za upotrebu.&#8221; Slijedite li ove jednostavne savjete Mary Berry, va\u0161a \u0107e idu\u0107a torta biti kremastija, mekanija i prozra\u010dnija no ikad.<\/p>\n\n\n\n<p><\/p>\n<div id=\"mojev-2749168994\" class=\"mojev-kraj-teksta mojev-entity-placement\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><div class=\"mojev-adlabel\">oglas<\/div><div style=\"height: 250px;\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8106111766207173\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Display-1 -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8106111766207173\"\r\n     data-ad-slot=\"1465712950\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Slavna kulinarska autorica s dugogodi\u0161njim iskustvom isti\u010de koliko je va\u017eno birati maslac s visokim udjelom mlije\u010dne masti. Takav maslac osigurava laganu i prozra\u010dnu teksturu biskvita, dok oni s vi\u0161e vode mogu pokvariti rezultat i zalijepiti slojeve.<\/p>\n","protected":false},"author":17,"featured_media":134834,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325],"tags":[4675,865,323],"class_list":["post-134809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuhinja","tag-mary-berry","tag-maslac","tag-slastice"],"_links":{"self":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/134809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/comments?post=134809"}],"version-history":[{"count":4,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/134809\/revisions"}],"predecessor-version":[{"id":134836,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/134809\/revisions\/134836"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media\/134834"}],"wp:attachment":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media?parent=134809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/categories?post=134809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/tags?post=134809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}