{"id":6917,"date":"2025-11-30T08:31:00","date_gmt":"2025-11-30T08:31:00","guid":{"rendered":"https:\/\/www.recipes-hungarian.top\/?p=6917"},"modified":"2025-11-30T08:31:02","modified_gmt":"2025-11-30T08:31:02","slug":"baiser-kusschen","status":"publish","type":"post","link":"https:\/\/www.recipes-hungarian.top\/?p=6917","title":{"rendered":"Baiser K\u00fcsschen"},"content":{"rendered":"\n

Baiser K\u00fcsschen, vagy egyszer\u0171en csak Baiser (n\u00e9met\u00fcl: Baiser vagy Meringue), egy klasszikus, l\u00e9gies \u00e9dess\u00e9g, melynek alapja a kem\u00e9nyre vert toj\u00e1sfeh\u00e9rje \u00e9s a cukor. A titka abban rejlik, hogy lassan, alacsony h\u0151m\u00e9rs\u00e9kleten kell sz\u00e1r\u00edtani, nem pedig s\u00fctni, \u00edgy lesz bel\u00fcl puha, ragacsos, k\u00edv\u00fcl pedig ropog\u00f3san k\u00f6nny\u0171.<\/p>\n\n\n\n

H\u00e1rom f\u0151 m\u00f3dszer van az elk\u00e9sz\u00edt\u00e9s\u00e9re; a legelterjedtebb a francia v\u00e1ltozat, de a legjobb \u00e1llagot a sv\u00e1jci m\u00f3dszer adja.<\/p>\n\n\n\n

Itt a recept a sv\u00e1jci m\u00f3dszerrel k\u00e9sz\u00fclt, tart\u00f3s \u00e9s ropog\u00f3s Baiser K\u00fcsschen-hez:<\/p>\n\n\n\n

Sv\u00e1jci Baiser K\u00fcsschen (Meringue)
A sv\u00e1jci m\u00f3dszer sor\u00e1n a toj\u00e1sfeh\u00e9rj\u00e9t meleg\u00edtik, \u00edgy tart\u00f3sabb, f\u00e9nyesebb \u00e9s stabilabb habot kapunk.<\/p>\n\n\n\n

I. Hozz\u00e1val\u00f3k
Hozz\u00e1val\u00f3 Mennyis\u00e9g Megjegyz\u00e9s
Toj\u00e1sfeh\u00e9rje (M m\u00e9ret) 3 db Szobah\u0151m\u00e9rs\u00e9klet\u0171!
Krist\u00e1lycukor 180 g A toj\u00e1sfeh\u00e9rje s\u00faly\u00e1nak k\u00e9tszerese
Citroml\u00e9 1\/2 tk Vagy feh\u00e9rborecet\/ecet a stabilit\u00e1s\u00e9rt
Van\u00edlia kivonat 1\/2 tk Opcion\u00e1lis
II. Elk\u00e9sz\u00edt\u00e9s (A Sv\u00e1jci M\u00f3dszerrel)<\/p>\n\n\n\n

    \n
  1. El\u0151k\u00e9sz\u00edt\u00e9s
    V\u00edzg\u0151z: K\u00e9sz\u00edtsen el\u0151 egy v\u00edzg\u0151zf\u00fcrd\u0151t: tegyen vizet egy l\u00e1basba, forralja fel, majd vegye kisebb l\u00e1ngra. Helyezzen r\u00e1 egy t\u00e1lat, amely nem \u00e9r bele a v\u00edzbe.
    Toj\u00e1sfeh\u00e9rje: A toj\u00e1sfeh\u00e9rj\u00e9t, a cukrot \u00e9s a citromlevet tegye a v\u00edzg\u0151z feletti t\u00e1lba.<\/li>\n\n\n\n
  2. Felmeleg\u00edt\u00e9s \u00e9s Felver\u00e9s
    Meleg\u00edt\u00e9s: Folyamatosan kevergetve meleg\u00edtse a toj\u00e1sfeh\u00e9rj\u00e9s massz\u00e1t, am\u00edg a cukor teljesen fel nem old\u00f3dik (\u00e9rint\u00e9sre ne legyen \u00e9rezhet\u0151 a cukorszemcse). A h\u0151m\u00e9rs\u00e9klet ne haladja meg a 60 \u00b0C-ot (az ujj\u00e1t bele tudja tenni).


    Habver\u00e9s: Vegye le a t\u00e1lat a v\u00edzg\u0151zr\u0151l. Kezdje el azonnal habver\u0151vel (vagy \u00e1llv\u00e1nyos mixerrel) verni a habot, magas fokozaton.
    K\u00e9sz a Hab: Addig verje, am\u00edg a hab nagyon kem\u00e9ny, f\u00e9nyes, sima \u00e9s hideg nem lesz (kb. 7\u201310 perc). Ekkor adja hozz\u00e1 a van\u00edlia kivonatot.<\/li>\n\n\n\n
  3. Form\u00e1z\u00e1s \u00e9s Sz\u00e1r\u00edt\u00e1s
    S\u00fct\u0151: Meleg\u00edtse el\u0151 a s\u00fct\u0151t nagyon alacsony h\u0151m\u00e9rs\u00e9kletre, kb. 90\u2013100 \u00b0C-ra (als\u00f3-fels\u0151 s\u00fct\u00e9s, l\u00e9gkever\u00e9s n\u00e9lk\u00fcl).


    Form\u00e1z\u00e1s: T\u00f6ltse a habot egy csillagcs\u00f6ves habzs\u00e1kba. Nyomjon kis \u201ccs\u00f3kokat\u201d a s\u00fct\u0151pap\u00edrral b\u00e9lelt tepsire. (Hagyjon k\u00f6zt\u00fck helyet.)
    Sz\u00e1r\u00edt\u00e1s (Nem S\u00fct\u00e9s!): Tegye be a tepsit a s\u00fct\u0151be. A s\u00fct\u0151ajt\u00f3t hagyja kiss\u00e9 nyitva (haszn\u00e1ljon fakanalat), hogy a nedvess\u00e9g t\u00e1vozhasson.
    Id\u0151: Sz\u00e1r\u00edtsa a baisert kb. 1,5\u20132 \u00f3r\u00e1n kereszt\u00fcl. Akkor van k\u00e9sz, ha k\u00f6nnyen lev\u00e1lik a pap\u00edrr\u00f3l.
    Kih\u0171t\u00e9s: Hagyja a baisert a kikapcsolt, de m\u00e9g langyos s\u00fct\u0151ben teljesen kih\u0171lni.
    A baisernek k\u00edv\u00fclr\u0151l kem\u00e9nynek, sz\u00e1raznak \u00e9s k\u00f6nny\u0171nek kell lennie.<\/li>\n<\/ol>\n\n\n\n

    Milyen t\u00f6ltel\u00e9kkel vagy kr\u00e9mmel szeretn\u00e9 p\u00e1ros\u00edtani ezeket a Baiser K\u00fcsscheneket (pl. csokol\u00e1d\u00e9 ganache, tejsz\u00ednhab)?<\/p>\n","protected":false},"excerpt":{"rendered":"

    Baiser K\u00fcsschen, vagy egyszer\u0171en csak Baiser (n\u00e9met\u00fcl: Baiser vagy Meringue), egy klasszikus, l\u00e9gies \u00e9dess\u00e9g, melynek alapja a kem\u00e9nyre vert toj\u00e1sfeh\u00e9rje \u00e9s a cukor. A titka abban rejlik, hogy lassan, alacsony h\u0151m\u00e9rs\u00e9kleten kell sz\u00e1r\u00edtani, nem pedig s\u00fctni, \u00edgy lesz bel\u00fcl puha, ragacsos, k\u00edv\u00fcl pedig ropog\u00f3san k\u00f6nny\u0171. H\u00e1rom f\u0151 m\u00f3dszer van az elk\u00e9sz\u00edt\u00e9s\u00e9re; a legelterjedtebb a francia … Olvass tov\u00e1bb<\/a><\/p>\n","protected":false},"author":2,"featured_media":6918,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-6917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept"],"yoast_head":"\nBaiser K\u00fcsschen - Hungarian Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.recipes-hungarian.top\/?p=6917\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baiser K\u00fcsschen - Hungarian Cuisine\" \/>\n<meta property=\"og:description\" content=\"Baiser K\u00fcsschen, vagy egyszer\u0171en csak Baiser (n\u00e9met\u00fcl: Baiser vagy Meringue), egy klasszikus, l\u00e9gies \u00e9dess\u00e9g, melynek alapja a kem\u00e9nyre vert toj\u00e1sfeh\u00e9rje \u00e9s a cukor. A titka abban rejlik, hogy lassan, alacsony h\u0151m\u00e9rs\u00e9kleten kell sz\u00e1r\u00edtani, nem pedig s\u00fctni, \u00edgy lesz bel\u00fcl puha, ragacsos, k\u00edv\u00fcl pedig ropog\u00f3san k\u00f6nny\u0171. H\u00e1rom f\u0151 m\u00f3dszer van az elk\u00e9sz\u00edt\u00e9s\u00e9re; a legelterjedtebb a francia ... 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A titka abban rejlik, hogy lassan, alacsony h\u0151m\u00e9rs\u00e9kleten kell sz\u00e1r\u00edtani, nem pedig s\u00fctni, \u00edgy lesz bel\u00fcl puha, ragacsos, k\u00edv\u00fcl pedig ropog\u00f3san k\u00f6nny\u0171. H\u00e1rom f\u0151 m\u00f3dszer van az elk\u00e9sz\u00edt\u00e9s\u00e9re; a legelterjedtebb a francia ... 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