Ko su liliputanci? Moja prva asocijacija na ove kiflice koje sam preuzela sa sajta Coolinarike i koje sam odmah bezobrazno rešila da prekrstim, što mi autorka recepta Pavloska nadam se neće zameriti, su bili liliputanci. Guliverova putovanja, sigurno ih se sećate! Kada sam juftku podelila na 6 i svaki deo razvila u krug, pa isekla na 16 delova i zavila, ta mala čuda su bila tako sićušna i medena, da sam pomislila da sam džin. Znate one koktel kiflice iz pekara. Te su veličine! Možda su trebale da se zovu Alisa u zemlji čuda kiflice ili šta je Alisa doručkovala u zemlji čuda.... Uglavnom, ovo su najbrže kiflice koje sam do sada napravila, a izađe 96 minijatura. Nema čekanja da testo naraste, a najteži posao je svaku premazati i posuti susamom.
96 KIFLICA ZA 96 LILIPUTANACA
200g Gaude, Trapista, Edamera... rendanog
200g belog sira starijeg (feta kod mene) rendanog
300ml jogurta
1 kašičica sode bikarbone
120ml ulja
1 kašičica soli
preko 500g belog brašna
1 žumance za premazivanje
malo susama
rerna, 2 pleha i puno liliputanaca
U većoj šerpi staviti rendani sir i kačkavalj, dodati jogurt u koji ste razmutili sodu bikarbonu. Dodajte ulje i so. U receptu se navodi da se so smanji ako su sirevi slani što sam ja i uradila pošto sam koristila fetu, ali meni nisu bile slane tako da ću sledeći put koristiti punu kašičicu soli. Postepeno dodavati brašno dok se ne dobije glatka masa. Sastojci su hladni tako da je testo meko, masno ali se ne lepi za ruke.
Nema čekanja, jufka se podeli na 6 loptica, pa se svaka razoklagija između dva papira za pečenje ili između 2 kese, što tanje, pa se krug iseče na 16 trouglova, a svaki se smota u kiflicu i ređa u papirom obložen pleh Ima dovoljno za puna 2 pleha; ne treba puno razmaka između kao što sam ja uradila prvi put.
Svaku kiflicu premazati žumancetom i posuti susamom koji ste pre toga propržili na malo ulja u tiganju. Peći na 170 stepeni dok ne porumene, 25 minuta pošto je temperatura niska. Kiflice odlagati u veću veliku kesu i zatvoriti je, pa tako ostaviti oko 5 minuta da se malo upare i još više omekšaju. Imate dovoljno da poslužite 96 liliputanaca ili 9 Gulivera.
96 CROISSANTS FOR 96 LILLIPUTIANS
Let's get one thing straight. These are not croissants, but I just couldn't think of a word for kiflica, a croissant shaped pastry. Why lilliputians? Well, when I finished rolling them I was so amazed at how tiny they were that lilliputians from the Gulliver travels just came to mind. If you have lilliputans in your home these are a perfect thing.
200g of grated cheese
200g of grated feta
300ml of Serbian youghurt*
1 teaspoon of baking soda
120ml of oil
1 teaspoon of salt
500 and some g of flour
1 egg yolk for the glaze
1 tablespoon of sesame seeds
96 liliputians
* the consistency of the youghurt can be achieved by mixing 150g sour cream and 150ml of milk
In a large pot mix the cheese and feta, add yougurt in which you have previously desolved the baking soda. Add the oil and salt. Add the flour, but not all at once until you achieve the elastic consistency (you might need less or more then 500g). The dough is oily but it doesn't stick to the hands. In this recipe there is no need for waiting for the dough to rise. Divide the dough into 6 equal parts. Form 6 balls and roll out each ball into a thin circle between two pieces of baking paper. Cut each piece into 16 triangles. Roll each piece from the wider part at the end. Place them on baking paper (there is enough for 2 oven pans). Glaze each roll with a lightly beaten egg yolk and sprinkle sesame seeds that you have previously baked lightly in a pan with a dash of oil until the sesame change color to a light golden. Bake at low temperature of 170 degrees Celsius for around 25 minutes. Place the rolls in a large plastic bag and close leaving for 5 minutes so they would absorb moisture and be even softer.
