{"id":28551,"date":"2026-04-12T14:01:07","date_gmt":"2026-04-12T12:01:07","guid":{"rendered":"https:\/\/prizrenpost.com\/ba\/specijalitet-od-przenog-sladoleda\/"},"modified":"2026-04-12T14:01:08","modified_gmt":"2026-04-12T12:01:08","slug":"specijalitet-od-przenog-sladoleda","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/ba\/specijalitet-od-przenog-sladoleda\/","title":{"rendered":"Specijalitet od pr\u017eenog sladoleda"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/prizrenpost.com\/ba\/wp-content\/uploads\/fried-ice-cream-9-973a631cbf484b2c909d440091921c76-1024x576-1.jpg\" style=\"width:100%;height:auto;margin-bottom:20px\"><\/p>\n<p>Pra\u017eeni sladoled je jedan od najpoznatijih i najpopularnijih kineskih deserta!<\/p>\n<p>Ali u \u010demu je tajna njegove pripreme?<\/p>\n<p>Kao i uvijek, teksture igraju osnovnu ulogu u kineskoj kuhinji: hladno i kremasto srce prekriveno slojem mekog biskvita.<\/p>\n<p>Za ovaj recept mo\u017eete upotrijebiti sladoled sa ukusom ili za\u010diniti omiljeni sladoled. svi\u0111a mi se.<\/p>\n<p>Tajna ovog recepta je u tome da ne \u017eurite i po\u0161tujete preporu\u010deno vrijeme \u010duvanja sastojaka u fri\u017eideru.<\/p>\n<p>Samo na taj na\u010din mo\u0107i \u0107ete jedinstveni i neponovljivi pr\u017eeni sladoled donijeti na sto kako treba!<\/p>\n<p>Sastojci!<br \/>\n200 grama sladoleda<br \/>\n250 g biskvita<br \/>\n200 grama bra\u0161na<br \/>\n170 g hladne vode<br \/>\n24 g pra\u0161ka za pecivo<br \/>\n1 ka\u0161ika susamovog ulja<\/p>\n<p>Priprema<br \/>\nZa pripremu pr\u017eenog sladoleda prvo nare\u017eite biskvit na kri\u0161ke debljine oko pola cm, trebat \u0107e vam ukupno 16 kri\u0161ki.<\/p>\n<p>3 kri\u0161ke stavite na dlan i u sredinu stavite ka\u0161iku sladoleda.<\/p>\n<p>Pokrijte drugom kri\u0161kom i lagano pritisnite rukama kako biste napravili ostatak kreme.<\/p>\n<p>Nastavite da dobijete ostatak kreme. sastojke.<\/p>\n<p>Koplice stavite u tepsiju, pokrijte kuhinjskom kesicom i stavite u fri\u017eider.<\/p>\n<p>Ostavite da se stegnu najmanje 30 minuta, a u me\u0111uvremenu pripremite testo.<\/p>\n<p>U posudu stavite bra\u0161no, pa dodajte pra\u0161ak za pecivo, susamovo ulje i hladnu vodu, preporu\u010dljivo je da dobijete homogenu smesu bez grudvice.<\/p>\n<p> upotrijebite elektri\u010dnu mije\u0161alicu.<\/p>\n<p>Kada je ova smjesa gotova, izvadite kuglice sladoleda iz fri\u017eidera i uma\u010dite jednu po jednu u nju.<\/p>\n<p>Na kraju ih pr\u017eite u zagrijanom ulju 2-3 minute dok ne porumene.<\/p>\n<p>Zatim ih ocijedite i stavite na upijaju\u0107i papir.<\/p>\n<p>Sve ostale dijelove odmah nastavite na ovaj na\u010din &gt;<\/p>\n<p>Slu\u017eite na ovaj na\u010din.<br \/>\nKuglice mo\u017eete pripremiti unaprijed i ostaviti ih u hladnjaku do 7 dana.<\/p>\n<p>Ako \u017eelite, pr\u017eeni sladoled mo\u017eete posuti \u0161e\u0107erom u prahu<\/p>\n<p>Koristimo kola\u010di\u0107e za pobolj\u0161anje do\u017eivljaja i prikazivanje oglasa (Google AdSense).<br \/>\n          Klikom na &#8220;Prihvati&#8221;, pristajete na kori\u0161tenje kola\u010di\u0107a u skladu sa<br \/>\n          Politika privatnosti<br \/>\n          i<br \/>\n          Politika kola\u010di\u0107a.<br \/>\n          Nepotrebne kola\u010di\u0107e mo\u017eete odbiti klikom na &#8220;Odbij&#8221;.<\/p>\n<hr style=\"margin:30px 0\">\n<p style=\"font-size:13px;color:#666\">Izvor: <strong>prizrenpost<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pra\u017eeni sladoled je jedan od najpoznatijih i najpopularnijih kineskih deserta! Ali u \u010demu je tajna njegove pripreme? Kao i uvijek, teksture igraju osnovnu ulogu u kineskoj kuhinji: hladno i kremasto srce prekriveno slojem mekog biskvita. Za ovaj recept mo\u017eete upotrijebiti sladoled sa ukusom ili za\u010diniti omiljeni sladoled. svi\u0111a mi se. Tajna ovog recepta je u [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":28552,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-28551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuhinja"],"views":22,"_links":{"self":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts\/28551","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/comments?post=28551"}],"version-history":[{"count":1,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts\/28551\/revisions"}],"predecessor-version":[{"id":28553,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts\/28551\/revisions\/28553"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/media\/28552"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/media?parent=28551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/categories?post=28551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/tags?post=28551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}