{"id":1750,"date":"2012-09-29T05:07:26","date_gmt":"2012-09-29T03:07:26","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=1750"},"modified":"2013-01-22T13:11:44","modified_gmt":"2013-01-22T12:11:44","slug":"szarlotka","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/szarlotka\/","title":{"rendered":"Szarlota Pavel. Szarlotka"},"content":{"rendered":"<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/09\/jablka-580x433.jpg\" alt=\"jab\u0142ka\" title=\"jab\u0142ka\" width=\"580\" height=\"433\" class=\"aligncenter size-medium wp-image-1755\" itemprop=\"image\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/09\/jablka-580x433.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/09\/jablka-1024x764.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/09\/jablka.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><span itemprop=\"description\">W\u0142oski motyw b\u0119dzie teraz cz\u0119stszy, ale wiecie jak jest. Jesie\u0144, na targu pe\u0142no r\u00f3\u017cno\u015bci, pojawi\u0142y si\u0119 szare i czerwone. O renetach m\u00f3wi\u0119 oczywi\u015bcie, kt\u00f3re chyba jak \u017cadne inne nadaj\u0105 si\u0119 do rozpieku. <!--more-->Tak jak anton\u00f3wki, kt\u00f3rych w dzieci\u0144stwie nie lubi\u0142am, bo nie mog\u0142am ogarn\u0105\u0107 faktu, \u017ce jab\u0142ka mog\u0105 by\u0107 niedobre i kwa\u015bne. A by\u0142am jab\u0142czanym wielko\u017cerc\u0105. Przez wiele lat zjada\u0142am cz\u0119sto i kilogram jab\u0142ek dziennie. Czasami rodzice kupowali od sadownika ich skrzynk\u0119,  \u017ceby\u015bmy mia\u0142y z siostrami na tydzie\u0144, ale ju\u017c po trzech dniach owoce zostawa\u0142y zjedzone. Do tej pory uwa\u017cam jab\u0142ka za najpyszniejsze owoce na \u015bwiecie, traktuj\u0105c je raczej jak s\u0142odycze.<\/span><\/p>\n<p><span itemprop=\"description\">Dlatego tak lubi\u0119 szarlotk\u0119. Troch\u0119 kwaskowat\u0105, najlepiej podan\u0105 na ciep\u0142o z ga\u0142k\u0105 lod\u00f3w waniliowych lub sosem angielskim. Na moim ulubionym (pr\u00f3cz dro\u017cd\u017cowego, rzecz jasna), kruchym cie\u015bcie. Jest to ten sam przepis na kruche ciasto, kt\u00f3ry wyst\u0119powa\u0142 na Wielkiej Pyszno\u015bci niejednokrotnie. Nie znalaz\u0142am lepszego, wi\u0119c stosuj\u0119 go do wszystkiego, czasami redukuj\u0105c jedynie ilo\u015b\u0107 mas\u0142a o 1\/3 lub 1\/4. Szarlotka jest banalnie prosta, ale wymaga troch\u0119 czasu, dlatego warto zagoni\u0107 do pomocy partnera, lub latoro\u015ble, je\u015bli s\u0105 odpowiednio wyro\u015bni\u0119te.<\/span><\/p>\n<h2><span itemprop=\"name\">Szarlotka<\/span><\/h2>\n<p>Czas przygotowania: <meta itemprop=\"totalTime\" content=\"PT90M\">oko\u0142o 1,5 godziny<\/p>\n<p><strong>Sk\u0142adniki:<\/strong><\/p>\n<ul>\n<li itemprop=\"ingredients\"><a href=\"https:\/\/nowybufet.pl\/wielkapysznosc\/tarta-z-truskawkami-i-bita\/\">ciasto kruche<\/a><\/li>\n<li itemprop=\"ingredients\">2 kg renety lub anton\u00f3wki<\/li>\n<li itemprop=\"ingredients\">p\u0142aska \u0142y\u017ceczka cynamonu<\/li>\n<li itemprop=\"ingredients\">3\u20134 go\u017adziki, je\u015bli kto\u015b lubi (trzeba je wy\u0142uska\u0107 przed upieczeniem ciasta z masy jab\u0142kowej)<\/li>\n<li itemprop=\"ingredients\">cukier (oko\u0142o 100 g, trzeba samemu sprawdzi\u0107, jak\u0105 si\u0119 lubi)<\/li>\n<li itemprop=\"ingredients\">50 g mas\u0142a<\/li>\n<\/ul>\n<p><span itemprop=\"recipeInstructions\">Wyrabiamy szybko ciasto i wk\u0142adamy do lod\u00f3wki. W\u0142\u0105czamy piekarnik na 170 stopni. Jab\u0142ka obieramy i \u015bcieramy na tarce, na grubych oczkach. Ja nie obieram, ale kroj\u0119 w \u0107wiartki, wykrajam gniazda nasienne i \u015bcieram od razu na tarce, trzymaj\u0105c za sk\u00f3rk\u0119. Ale ten spos\u00f3b wymaga r\u0119kawiczki lateksowej, bo mo\u017cna sobie zetrze\u0107 troch\u0119 nask\u00f3rka przy okazji. Jab\u0142ka wk\u0142adam do garnka, dodaj\u0119 mas\u0142o, cynamon, cukier, go\u017adziki i rozpiekam. Musz\u0105 troch\u0119 odparowa\u0107, \u017ceby masa by\u0142a zwarta, wtedy ciasto si\u0119 nie rozpada.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/09\/szarlotka-na-blaszce-580x386.jpg\" alt=\"szarlotka na blaszce\" title=\"szarlotka na blaszce\" width=\"580\" height=\"386\" class=\"aligncenter size-medium wp-image-1754\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/09\/szarlotka-na-blaszce-580x386.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/09\/szarlotka-na-blaszce-1024x682.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/09\/szarlotka-na-blaszce.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><span itemprop=\"recipeInstructions\">Wyjmujemy ciasto i 2\/3 wk\u0142adamy mi\u0119dzy 2 kawa\u0142ki folii spo\u017cywczej i rozwa\u0142kowujemy, w zale\u017cno\u015bci czy mamy okr\u0105g\u0142\u0105 tortownic\u0119, czy prostok\u0105tn\u0105 blaszk\u0119 (ta porcja jest na blaszk\u0119 ok. 20 na 30 cm lub na tortownic\u0119 o \u015brednicy 28 cm). Rozwa\u0142kowane ciasto wyk\u0142adamy na posmarowan\u0105 t\u0142uszczem i wy\u0142o\u017con\u0105 pergaminem blaszk\u0119 (wystarczy wykroi\u0107 kwadrat na sam sp\u00f3d). Pieczemy kilka minut, a\u017c b\u0119dzie lekko z\u0142ote. Wyci\u0105gamy, rozk\u0142adamy jab\u0142ka delikatnie i r\u00f3wnomiernie, by nie uszkodzi\u0107 spodu, a reszt\u0119 ciasta \u015bcieramy na tarce na wierzch. Wk\u0142adamy znowu do piekarnika i zapiekamy, a\u017c wierzch b\u0119dzie z\u0142otobr\u0105zowy. Wyci\u0105gamy, czekamy a\u017c przestygnie, jemy. Nie zapomnijcie przed konsumpcj\u0105 zaopatrzy\u0107 si\u0119 w opakowanie lod\u00f3w waniliowych.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/09\/szarlotka-580x437.jpg\" alt=\"\" title=\"szarlotka\" width=\"580\" height=\"437\" class=\"aligncenter size-medium wp-image-1753\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/09\/szarlotka-580x437.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/09\/szarlotka-1024x772.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/09\/szarlotka.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/div>\n","protected":false},"excerpt":{"rendered":"<p>W\u0142oski motyw b\u0119dzie teraz cz\u0119stszy, ale wiecie jak jest. Jesie\u0144, na targu pe\u0142no r\u00f3\u017cno\u015bci, pojawi\u0142y si\u0119 szare i czerwone. O [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1755,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1750","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slodkosci"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/1750"}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=1750"}],"version-history":[{"count":0,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/1750\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/1755"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=1750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=1750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=1750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}