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<\/figure>\n\n\n\nMimo v\u00fd\u0161e uveden\u00e9 ingredience ob\u010das p\u0159id\u00e1m n\u011bco nav\u00edc, jako t\u0159eba dnes b\u00edl\u00e9 Sakurad\u017eima miso. Asi 30 g. Jindy zase p\u0159id\u00e1m amazake, n\u011bkdy oboj\u00ed.<\/p>\n\n\n\n
Mouku si rozd\u011blte na dv\u011b d\u00e1vky. Do prvn\u00ed p\u0159ijdou s\u016fl a m\u00e1slo, do druh\u00e9 pak vze\u0161l\u00e9 kvasnice a v\u0161echny zb\u00fdvaj\u00edc\u00ed p\u0159\u00edsady. Nejprve po\u0159\u00e1dn\u011b prom\u00edch\u00e1me druhou sm\u011bs, pot\u00e9 do n\u00ed p\u0159id\u00e1me prvn\u00ed a po\u0159\u00e1dn\u011b prohn\u011bteme. Bu\u010f ru\u010dn\u011b, nebo to sv\u011b\u0159\u00edme robotovi. Robota nech\u00e1v\u00e1m t\u011bsto hn\u00edst klidn\u011b deset minut. N\u00e1sleduje klasick\u00e9 kynut\u00ed v teple do dvojn\u00e1sobku objemu. T\u011bsto pak rozd\u011bl\u00edm do \u010dty\u0159 d\u00e1vek (m\u00e1me formu na bochn\u00edk z 1\/2 kg mouky), ka\u017ed\u00fd kousek je\u0161t\u011b zvl\u00e1\u0161\u0165 rukama prohn\u011btu na v\u00e1le a nech\u00e1m deset minut odpo\u010d\u00edvat ve tvaru boch\u00e1nk\u016f. Po deseti minut\u00e1ch boch\u00e1nky rozv\u00e1l\u00edm v\u00e1le\u010dkem, tak aby vzniknul tvar p\u0159ipom\u00ednaj\u00edc\u00ed (velmi) p\u0159ibli\u017en\u011b zakulacen\u00fd obd\u00e9ln\u00edk o d\u00e9lce 25-30 a \u0161\u00ed\u0159ce 20 cm. Po del\u0161\u00edch stran\u00e1ch p\u0159ehnu na t\u0159etiny, je\u0161t\u011b trochu rozv\u00e1l\u00edm a sroluji. Spoj prsty spoj\u00edm a dva srolovan\u00e9 boch\u00e1nky polo\u017e\u00edm na opa\u010dn\u00e9 strany pe\u010dic\u00edm pap\u00edrem vylo\u017een\u00e9 formy tak, aby sm\u011br jejich rolov\u00e1n\u00ed sm\u011b\u0159oval ven – tedy ka\u017ed\u00fd opa\u010dn\u011b. A vnit\u0159n\u00ed boch\u00e1nky vlo\u017e\u00edm tak, aby sm\u011br jejich rolov\u00e1n\u00ed byl zase opa\u010dn\u00fd v\u016f\u010di sousedn\u00edm. Pak nech\u00e1m je\u0161t\u011b kynout, dokud t\u011bsto nenabyde tak, \u017ee je jeho vr\u0161ek asi 1 cm pod okrajem formy. Formu vkl\u00e1d\u00e1m do trouby vyh\u0159\u00e1t\u00e9 na 190 stup\u0148\u016f. Po 25 minut\u00e1ch teplotu sn\u00ed\u017e\u00edm na 180 a pe\u010du je\u0161t\u011b dal\u0161\u00edch asi 20 minut.<\/p>\n\n\n\n Po vyt\u00e1hnut\u00ed z trouby chl\u00e9b vyklop\u00edm z formy a nech\u00e1m na ro\u0161tu vychladnout. Co s chlebem d\u00e1l u\u017e V\u00e1m asi \u0159\u00edkat nemus\u00edm. \ud83d\ude42<\/p>\n\n\n\n Pro lep\u0161\u00ed pochopen\u00ed postupu doporu\u010duji shl\u00e9dnout n\u011bjak\u00e1 videa na Youtube, a to nejl\u00e9pe japonsk\u00e1. S\u00e1m za sebe bych doporu\u010dil video s n\u00e1zvem \u201c\u3010\u672c\u5f53\u306f\u6559\u3048\u305f\u304f\u306a\u3044!!\u3011\u4e00\u53e3\u3067\u7b11\u9854\u306b\u306a\u308b\u3001\u5e78\u305b\u300c\u751f\u98df\u30d1\u30f3\u300d\u306e\u4f5c\u308a\u65b9 \u201c v kan\u00e1le \u201c\u4eca\u65e5\u306f\u30d1\u30f3\u306e\u65e5 Today is pan no hi<\/strong>\u201d. \ud83d\udc4d\ud83c\udffb<\/p>\n\n\n\n Na z\u00e1v\u011br snad jen malou pozn\u00e1mku – osv\u011bd\u010dilo se mi o necel\u00fdch 100 g nav\u00fd\u0161it mno\u017estv\u00ed mouky. <\/p>","protected":false},"excerpt":{"rendered":" V p\u0159ede\u0161l\u00e9m \u010dl\u00e1nku, kde jsem psal o p\u0159\u00edprav\u011b sva\u010dinov\u00e9ho sendvi\u010de, jsem zmi\u0148oval japonsk\u00fd \u0161okupan a tak\u00e9 to, \u017ee V\u00e1m sem na blog d\u00e1m recept na n\u011bj. Ten den nastal a j\u00e1 to sem v\u0161e sep\u00ed\u0161u, abyste si jej mohli sami zkusit up\u00e9ct. Nen\u00ed to nic slo\u017eit\u00e9ho, a\u010d soupis v\u0161ech ingredienc\u00ed m\u016f\u017ee nasv\u011bd\u010dovat o opaku. Ni\u010deho […]<\/p>\n","protected":false},"author":2,"featured_media":1217,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[41,75,39,74,73,72],"class_list":["post-1205","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-amazake","tag-chleba","tag-miso","tag-peceni","tag-shokupan","tag-sokupan"],"_links":{"self":[{"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/posts\/1205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/comments?post=1205"}],"version-history":[{"count":5,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/posts\/1205\/revisions"}],"predecessor-version":[{"id":1224,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/posts\/1205\/revisions\/1224"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/media\/1217"}],"wp:attachment":[{"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/media?parent=1205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/categories?post=1205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/tags?post=1205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/05\/IMG_5043-1024x1024.jpeg\")
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