{"id":13402,"date":"2025-01-06T22:56:04","date_gmt":"2025-01-06T20:56:04","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=13402"},"modified":"2025-01-06T22:56:04","modified_gmt":"2025-01-06T20:56:04","slug":"hurmasice-s-kokosom","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=13402","title":{"rendered":"Hurma\u0161ice s kokosom"},"content":{"rendered":"\n<p><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2011\/12\/hurmasice.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13403\" title=\"hurmasice\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2011\/12\/hurmasice.jpg\" alt=\"\" width=\"250\" height=\"200\"><\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Hurma\u0161ice s kokosom<\/h2>\n\n\n\n<p>Hurma\u0161ice su recept koji se mo\u017ee raditi na razli\u010dite na\u010dine. Uz hurma\u0161ice od kokosa, uobi\u010dajene su klasi\u010dne hurma\u0161ice (bra\u0161no i jaja) te hurma\u0161ice s orasima. za ove dvoje recept potra\u017eite ovdje: <a href=\"https:\/\/www.recepti.covermagazin.com\/?p=13400\"><\/a><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=13400\">Doma\u0107e bosanske HURMA\u0160ICE \u2013 bez oraha i s orasima <\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Sastojci za hurma\u0161ice s kokosom<\/h3>\n\n\n\n<p><strong>Sastojci za tijesto<\/strong><\/p>\n\n\n\n<p>2 jaja<br>2 \u017elice vrhnja<br>2 male \u0161alice ulja ili jedan margarin<br>pola pra\u0161ka za pecivo<br>100 grama kokosa<br>1 vanilija ili vanilin \u0161e\u0107er<br>bra\u0161na po potrebi (pola kile do kila \u0107e trebati)<\/p>\n\n\n\n<p><strong>Sastojci za sirup<\/strong><\/p>\n\n\n\n<p> 500 grama \u0161e\u0107era<br> 500 ml vode<br> 1 limun<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Priprema hurma\u0161ica<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Omek\u0161ali margarin ili ulje staviti u zdjelu, te dodati jaja i \u0161e\u0107er, mikserom dobro ujedna\u010diti u glatku smjesu. Dodati vrhnje, kokos i bra\u0161no pomije\u0161ano s pra\u0161kom za pecivo. Tijesto treba biti konzistentno i dovoljno \u010dvrsto da se mo\u017ee oblikovati prstima.<\/li>\n\n\n\n<li>Oblikovati kuglice, odnosno valjak, te ih pritisnuti na ribe\u017e kako bi dobile uzorak. <\/li>\n\n\n\n<li>Slo\u017eiti na pleh, te pe\u0107i na 200 stupnjeva dok ne dobiju zlatnu boju.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Priprema preljeva<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dok ste stavili pe\u0107i hurma\u0161ice, po\u010dnite s pripremom preljeva kako bi se preljev stigao malo i ohladiti.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>U lonac staviti vodu, \u0161e\u0107er i \u0161nite limuna, kada prokuha kuhati jo\u0161 nekoliko minuta.<\/li>\n\n\n\n<li>Ostaviti da hurma\u0161ice upiju teku\u0107inu.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Prelijevanje hurma\u0161ica<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Izvaditi hurma\u0161ice iz pe\u0107nice te ih vru\u0107e preliti teku\u0107inom (smjesom vode i \u0161e\u0107era). Preljev od \u0161e\u0107era i vode ne bi trebao biti vru\u0107 nego ve\u0107 prili\u010dno ohla\u0111en. Mo\u017ee biti i hladan.<\/li>\n\n\n\n<li>Ostaviti hurma\u0161ice da lagano upiju preljev.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Detaljno  &#8211; priprema hurma\u0161ica<\/h3>\n\n\n\n<p>Margarin omek\u0161ati na sobnoj temperaturi. Bra\u0161no i pra\u0161ak za pecivo pomije\u0161ati u odvojenoj posudi.<\/p>\n\n\n\n<p>Staviti jaja i \u0161e\u0107eru posudu za mije\u0161anje, dodati margarin pa dobro izraditi da bude pjenasto. Kada ste dobro izradili jaja, \u0161e\u0107er i margarin, dodati vrhnje, kokos i bra\u0161no u koje smo pomije\u0161ali pra\u0161ak za pecivo. Tijesto treba biti glatko.<br>Uzimati komadi\u0107e tijesta veli\u010dine oraha, napraviti kuglicu i oblikovati na ribe\u017e. Dakle prvo oblikujte kuglicu, zatim je malo izdu\u017eite. Potom blago pritisnite na ribe\u017e (onu sitnu stranu) kako bi se dobio uzorak a tijestu. Dok ste pritisnuli na ribe\u017e, prstom ostavite udubljenje na suprotnoj strani preko cijele du\u017eine. To \u0107e se poslije prilikom pe\u010denja kako tijesto raste popuniti.<\/p>\n\n\n\n<p>Kako ih radite tako ih redajte na lim za pe\u010denje. Ostavite malo prostora izme\u0111u kako se prilikom pe\u010denja ne bi skroz slijepile jedne za drugu budu\u0107i da \u0107e se prilikom pe\u010denja one dodatno pove\u0107ati. Ukoliko se slijepe, poslije \u0107ete ih razdvojiti, ali ovako \u0107e imati ljep\u0161i oblik. <\/p>\n\n\n\n<p>Poredane u lim za pe\u010denje pe\u0107i na 200 stupnjeva Celzijusa da poprime zlatnu boju.<\/p>\n\n\n\n<p>U me\u0111uvremenu, tj. dok se hurma\u0161ice peku vodu, \u0161e\u0107er i limun prokuhati. U dublji lonac stavite vodu, \u0161e\u0107er i limun koji ste prethodno dobro oprali i narezali na \u0161nite. Poja\u010dajte temperaturu da smjesa prokuha. Kad prokuha ostavite da kuha nekoliko minuta.<\/p>\n\n\n\n<p>Kad su hurma\u0161ice pe\u010dene izvaditi ih iz pe\u0107nice. Pe\u010dene vru\u0107e hurma\u0161ice preliti vrelom vodom. Budu\u0107i da su u vodi i \u0161nite limuna, njih ostavite u vodi, prelijte preko hurma\u0161ica te neka i one ostanu na hurma\u0161icama, ili negdje raspore\u0111ene.<\/p>\n\n\n\n<p>Kada ste preko hura\u0161ica prelili smjesu \u0161e\u0107era i vode, ne treba ih vi\u0161e vra\u0107ati u pe\u0107nicu. Ostavite da stoji kako bi hurma\u0161ice upile teku\u0107inu.<\/p>\n\n\n\n<p>Njih mo\u017eete odmah vru\u0107e odnosno tople poslu\u017eiti, u toj varijanti one \u0107e biti malo tvr\u0111e, i manje slatke budu\u0107i da jo\u0161 nisu skroz upile vodu te nisu u potpunosti preuzele slatko\u0107u iz vode. Kako du\u017ee stoje tako \u0107e se situacija mijenjati, te \u0107e hurma\u0161ice posatajati sla\u0111e i mek\u0161e.<\/p>\n\n\n\n<p>Hurma\u0161ice se mogu raditi u varijantama s kokosom ili bez. Verzija s kokosom ima malo druga\u010diji i puniji okus, te ih ja \u010desto pravim ba\u0161 u ovoj verziji.<\/p>\n\n\n\n<p>Koli\u010dinu \u0161e\u0107era za preljev mo\u017eete i malo smanjiti, ali to \u0107ete najlak\u0161e samostalno prilagoditi svome ukusu i koliko slatko volite. Ovakvi kola\u010di su op\u0107enito sla\u0111i, stoga ako to ne \u017eelite smanjite koli\u010dinu \u0161e\u0107era. Ako \u017eelite tvr\u0111e hurma\u0161ice onda o\u017eete smanjiti i koli\u010dinu i \u0161e\u0107era i vode. Na taj na\u010din \u0107e one upiti manje teku\u0107ine te ostati \u010dvr\u0161\u0107e.<\/p>\n\n\n\n<p>Hurma\u0161ice su mek kola\u010d no ne bi se trebale raspadati nego ostati cjelina. Ukoliko imate problema s tim, idu\u0107i put smanjite koli\u010dinu vode, te malo du\u017ee kuhajte vodu.<\/p>\n\n\n\n<p>Ukoliko volite ovaj tip kola\u010da, a ne preferirate kokos, one se mogu raditi i bez kokosa.  <\/p>\n\n\n\n<p>Za ljubitelje slatkoga ovo \u0107e biti zaista odli\u010dan izbor kola\u010da. Kao i neki drugi kola\u010di sli\u010dnog na\u010dina pravljenja, oni su slatki, te su prava poslastica za one koji vole slatko. Kokos daje posebnu aromu te u spoju \u0161e\u0107era i kokosa dobije se zaista odli\u010dan kola\u010d. <\/p>\n\n\n\n<p>Recept poslala: K.<\/p>\n\n\n\n<p>Vezano:<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-recepti wp-block-embed-recepti\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"iWEtokGu1U\"><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=13400\">Doma\u0107e bosanske HURMA\u0160ICE<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Doma\u0107e bosanske HURMA\u0160ICE&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=13400&#038;embed=true#?secret=p2S2B6SJ2e#?secret=iWEtokGu1U\" data-secret=\"iWEtokGu1U\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-recepti wp-block-embed-recepti\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"e9vzEp23vC\"><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=13404\">Doma\u0107a BAKLAVA<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Doma\u0107a BAKLAVA&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=13404&#038;embed=true#?secret=D6fZtNXC9u#?secret=e9vzEp23vC\" data-secret=\"e9vzEp23vC\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Hurma\u0161ice s kokosom Hurma\u0161ice su recept koji se mo\u017ee raditi na razli\u010dite na\u010dine. Uz hurma\u0161ice od kokosa, uobi\u010dajene su klasi\u010dne hurma\u0161ice (bra\u0161no i jaja) te hurma\u0161ice s orasima. za ove dvoje recept potra\u017eite ovdje: Doma\u0107e bosanske HURMA\u0160ICE \u2013 bez oraha i s orasima Sastojci za hurma\u0161ice s kokosom Sastojci za tijesto 2 jaja2 \u017elice vrhnja2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,634],"tags":[635,685,516,517,414,382,88,564,636],"class_list":["post-13402","post","type-post","status-publish","format-standard","hentry","category-torte_i_kolaci","category-blagdanski_recepti","tag-blagdanski-recepti","tag-domaci-recepti","tag-kokos-kolaci","tag-kolac-od-kokosa","tag-kolac-s-kokosom","tag-kuharica","tag-pecivo","tag-preljev","tag-tradicionalna-jela"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/13402","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13402"}],"version-history":[{"count":19,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/13402\/revisions"}],"predecessor-version":[{"id":29758,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/13402\/revisions\/29758"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}