Receptas iš knygos „French Patisserie“ by Ferrandi, Paris
Ingredientai:
- 190 g. sviesto, kambario temperatūros
- 60 g. cukraus pudros
- 1 kiaušinio trynys
- Žiupsnis druskos
- 1 a.š. vanilės ekstrakto
- 275 g. miltų
- Aviečių uogienės (kuo rūgštesnės)
Kepimo laikas:
- 180 C orkaitė “viršus – apačia”, 10 min.
Įranga:
- Dubuo maišymui
- Maistinė plėvelė
- Skarda ir kepimo popierius
Pasiruošimas iki kepimo:
- 15 min
Šaldymas:
- 2 val
Sviestą išsukau su cukraus pudra, kol gerai susimaišė, įdėjau kiaušinio trynį ir vanilės ekstraktą, įbėriau druskos ir viską sumaišiau (čia geriausia būtų smulki druska, bet turėjau tik malamos per malūnėlį – irgi visai nieko gavosi, nes sausainiuose vietose toks mini sūrstelėjimas vis pasivaidena, įdomu!). Sudėjau miltus – pirmiausia maišiau mentele, finale truputį paminkiau ranka, kol viskas susijungė.
Tešlą padalinau į dvi dalis ir suformulavau du cilindrus ridinėdama tešlą ant pjaustymo lentelės, apsukau maistine plėvele ir padėjau į šaldytuvą – geriausia bent porai valandų.
Sušalusią tešlą supjausčiau ± 0.5 cm griežinėliais ir kepiau kepimo popieriumi išklotoje skardoje 10 min, kol sausainiai tapo gražiai geltoni, 180 C orkaitėje. (Galima tešlos cilindriuką apvolioti cukruje, tuomet sausainių krašteliai blizgės cukraus kristalais)
Dar šiltus pertepiau aviečių uogiene ir sulipinau.
Ameizing. Saldu, rūgštu ir vietomis pasigirsta švelnus sūrumas.
32 thoughts on “Sviestiniai sausainiai su aviečių uogiene “Nereikia minkyt tešlos””
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