Limunčići 🍋
Tijesto:
50 g masti
50 g maslaca
100 g šećera
1 vanilin šećer
2 žumanjka
Naribana korica velikog limuna
150 ml mlijeka
Prstohvat soli
1 čajna žl praška za pecivo
450-500 g mekog brašna
1 žl limunova soka
Aroma citrusa (naranča, limun) - opcionalno
miksati masnoću sa šećerom, dodati žumanjke, limunovu koricu, mlijeko i zatim suhe sastojke, brašno dodavati postepeno - meni je otišlo cca 450 g brašna. Važno je da se tijesto ne lijepi za ruke i podlogu i da se fino da valjati.
Oblikovati ga u kuglu, ostaviti u vrećicu u frižider 2 sata.
Nadjev:
2 bjelanjka
120 g šećera
2 vanilin šećera
100 g mljevenih badema
100 g mljevenih oraha
Naribana korica 2 velika limuna
2 žl ruma
1 žl limunova soka
Aroma badema (opcionalno)
miksati kratko bjelanjke i šećer da blago zapjene. Dodati ostale sastojke, sjediniti nadjev… pokriti celofanom i ostaviti 2 sata u frižider da se sve fino sljubi.
razvaljati tijesto, rezati krugove promjera cca 5 cm. Svaki nadjevati, preklapati i oblikovati kao bombon (pogledaj video recept) - limune slagati na pleh obložen pek papirom, strana koju ste spajali treba biti dolje. Peći u prethodno zagrijanoj pećnici na 150-160* 20 min. Bez ventilatora.
Iz ove mjere sam dobila ukupno 63 kom.
U dvije zdjelice nalijte malo mlijeka, u jednu dodajte rum iki maraskino i žutu jestivu boju, u drugu zelenu boju. Prohladjene limune namočite kratko u žutu, vrhove u zelenu, stavite krstko da se uoije višak tekućine i valjajte u šećer. Ja kristal šećer kratku pulsiram u blenderu da dobijem savršenu oblogu za limune - jer kristal mi je prekrupan a prah presitan. Ovako zaista izgledaju kao pravi limunčići, mirišu i sočni su.
Eto sada kada znate sve trikove izrade ovih kolačića očekujem da ih radite barem jednako često kao i breskvice 😘💛
.
.

Lemons 🍋
Dough:
50 g of fat - lard
50 g of butter
100 g of sugar
1 vanilla sugar
2 egg yolks
Grated zest of a large lemon
150 ml of milk
A pinch of salt
1 teaspoon baking powder
450-500 g of soft flour
1 tsp lemon juice
Citrus aroma (orange, lemon) - optional
mix fat with sugar, add egg yolks, lemon zest, milk and then dry ingredients, add flour gradually - I used approx. 450 g of flour.
It is important that the dough does not stick to the hands and the surface and that it can be rolled smoothly. Shape it into a ball, leave it in a bag in the fridge for 2 hours.
Stuffing:
2 egg whites
120 g of sugar
2 vanilla sugar
100 g ground almonds
100 g of ground walnuts
Grated zest of 2 large lemons
2 tbsp of rum
1 tsp lemon juice
Almond flavor (optional)
mix the egg whites and sugar for a while until they foam slightly.
Add the other ingredients, combine the filling... cover with cellophane and leave in the fridge for 2 hours so that everything comes together nicely.
roll out the dough, cut circles with a diameter of approx. 5 cm.
Fill each one, fold it and shape it like a candy (see the video recipe) - place the lemons on a baking sheet lined with baking paper, the side you joined should be down.
Bake in a preheated oven at 150-160* for 20 min.
No fan.
I got a total of 63 pieces from this measure.
Pour a little milk into two bowls, add rum and maraschino and yellow food coloring to one, and green color to the other. Soak the cooled lemons briefly in the yellow, the tips in the green, place a cross to absorb the excess liquid and roll in the sugar. I briefly pulse the crystal sugar in the blender to get the perfect coating for the lemons - because the crystal is too big for me and the powder too fine. This way they really look like real lemons, they smell and are juicy. Now that you know all the tricks of making these cookies, I expect you to make them at least as often as peaches 😘💛 .
. #justkatebake #recipe #lemoncakerecipe