{"id":64852,"date":"2017-03-13T17:54:50","date_gmt":"2017-03-13T15:54:50","guid":{"rendered":"http:\/\/novanews.co.za\/rooirose\/?p=64852"},"modified":"2017-03-13T17:54:50","modified_gmt":"2017-03-13T15:54:50","slug":"nuut-nou-pikswart","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/nuut-nou-pikswart\/","title":{"rendered":"Nuut & Nou: Pikswart"},"content":{"rendered":"

In die April 2017-uitgawe (ons 75ste verjaardaguitgawe) van rooi rose<\/em> kyk ons na die nuwe trend: swart! Hier deel ons ook \u2019n paar resepte deur ons kosredakteur, Vickie de Beer, wat jy eenvoudig moet probeer.<\/p>\n

 <\/p>\n

Franse brood (swartbrood)<\/h4>\n

– genoeg vir 1 groot brood<\/em>
\n– begin reeds die vorige dag<\/em><\/p>\n

Hierdie resep is \u2019n goeie basiese Franse brood of baguette<\/em>-resep. Ons het die eerste keer swart brood by Babel-restaurant gesien en toe sommer vir die pret die brood swart gekleur, maar jy kan dit net soos gewone brood bak.<\/p>\n

Insuur-deeg<\/strong>
\n\u2022 \u00bc t kitsgis
\n\u2022 125 ml (\u00bd k) warm water (110 \u00b0C – 115 \u00b0C)
\n\u2022 115 g meel
\n\u2022 2 ml (\u00bd t) sout<\/p>\n

Poolish<\/strong><\/em>
\n\u2022 150 g meel
\n\u2022 160 ml (\u2154 k) louwarm water<\/p>\n

Deeg<\/strong>
\n\u2022 340 g meel
\n\u2022 1 ml (\u00bc t) kitsgis
\n\u2022 210 ml (\u00bek + 2 e) louwarm water
\n\u2022 10 ml (2 t) sout
\n\u2022 15 ml swart kleursel<\/p>\n

Insuurdeeg:
\n1 Sprinkel die gis oor die water en roer. Laat staan vir 5-10 min.
\n2 Meng die meel en sout in \u2019n bak en gooi 80 ml van die giswater by. (Hou die res van die giswater.)
\n3 Knie die deeg vir sowat 5 min. tot glad. Bedek met kleefplastiek en laat vir sowat 3 uur by kamertemperatuur gis.
\n4 Sit oornag in die yskas.<\/p>\n

Poolish:
\n1 Gooi 15 ml van die giswater wat jy behou het by die meel en roer die louwarm water by. (Dit is \u2019n baie loperige deeg.)
\n2 Bedek met kleefplastiek en laat oornag of vir 12 uur by kamertemperatuur gis. Die borrels sal bars en die bokant begin skuim.<\/p>\n

Deeg:
\n1 Sit die meel en gis saam in die mengbak van \u2019n elektriese menger. Sit die deeghaak aan.
\n2 Gooi die water oor die poolish en meng om dit los te maak.
\n3 Gooi dit by die meelmengsel. Meng vir 1 min. met \u2019n lae spoed of tot dit net bymekaarkom.
\n4 Bedek die deeg met kleefplastiek en laat dit vir 15-20 min. rus.
\n5 Breek die insuurdeeg in kleiner stukke. Gooi dit, die sout en swart kleursel by die deeg in.
\n6 Meng die deeg vir 10 min. met \u2019n lae tot matige spoed, of tot die deeg glad is.
\n7 Sit in \u2019n bak wat met olie gesmeer is en maak met kleefplastiek toe. Laat rys vir 40 min. of tot dubbel die grootte.
\n8 Knie die deeg af en vorm in \u2019n ovaalvorm. Laat weer rys tot dubbel die grootte.
\n9 Bak vir 40-45 min. of tot jy \u2019n hol klank kry as jy op die brood klop.<\/p>\n

 <\/p>\n

Wat is …<\/h4>\n

Insuur-deeg?<\/strong> Bakkers gebruik verkillende maniere om ekstra geur, karakter en struktuur aan brood te gee.<\/p>\n

Insuur-deeg of pre-ferment<\/em> of p\u00e2te ferment\u00e9e: Dis basies net \u2019n bietjie gewone brooddeeg wat jy maak en oornag in die yskas laat rys. Dit word dan stuksgewys by die brooddeeg gevoeg om ekstra smaak en geur te gee.<\/p>\n

\u2019n Biga<\/strong> is soortgelyk aan die p\u00e2te ferment\u00e9e maar net die Italiaanse weergawe. Dit is \u2019n stywer deeg as die poolish en bevat ook geen sout nie. Die deeg word in stukkies geknip en met die mengslag by die basiese brooddeegmengsel gegooi.<\/p>\n

\u2019n Poolish<\/strong> is \u2019n nat \u201cspons\u201d wat presies dieselfde as die biga doen, maar is net baie loperig. Poolish word ook by die basiese deeg gegooi om ekstra smaak te gee, jy moet net die water aanpas, want dis redelik loperig.<\/p>\n

 <\/p>\n

Swart fluweelkoek<\/h4>\n

\"\"
\n– maak 1 groot koek<\/em><\/p>\n

\u2022 2 eiers
\n\u2022 250 ml (1 k) olie
\n\u2022 250 ml (1 k) karringmelk
\n\u2022 15 ml (1 e) witwynasyn
\n\u2022 5 ml (1 t) vanieljegeursel
\n\u2022 15 ml (1 e) swart jel-voedselkleursel
\n\u2022 375 g (2\u00bd k) koekmeel
\n\u2022 420 g (2 k) suiker
\n\u2022 30 ml (2 e) kakao
\n\u2022 5 ml (1 t) koeksoda
\n\u2022 5 ml (1 t) sout
\n\u2022 3 \u00d7 hoeveelheid basiese roomkaasversiersel (resep langsaan)<\/p>\n

Voorverhit die oond tot 180 \u00b0C.
\n1 Smeer twee 17,5 cm-koekpanne.
\n2 Klop die eiers liggies in \u2019n middelslagglasbak. Voeg die olie, karringmelk, asyn, vanielje en voedselkleursel by en meng goed.
\n3 Sif die koekmeel, suiker, kakao, koeksoda en sout in \u2019n groot mengbak. Maak \u2019n holte in die middel van die dro\u00eb bestanddele en voeg die eiermengsel by. Meng goed deur met \u2019n draadklopper. Die mengsel is baie loperig.
\n4 Verdeel die beslag tussen die pannetjies. Bak vir 30 min. of tot \u2019n toetspen skoon uitkom.
\n5 Wanneer die koek liggies in die middel gedruk word, moet dit terugbons. Laat die koek vir 10 min. in die panne afkoel, keer op \u2019n metaalrak uit en laat heeltemal afkoel.
\n6 Sny die koeke versigtig middeldeur.
\n7 Smeer \u2019n dik laag versiersel op drie van die koeke. Plaas die ander koek bo-op en druk liggies vas. Smeer die hele koek met roomkaasversiersel en sit in die yskas tot benodig.<\/p>\n

Italiaanse-meringue-versiersel
\n<\/strong>– genoeg om 1 groot koek toe te smeer<\/em><\/p>\n

Klop 110 g eierwitte met \u2019n elektriese menger tot sagtepuntstadium en voeg 30 g strooisuiker by. Verhit 300 g strooisuiker en 100 ml water oor lae hitte in \u2019n klein kastrol. Draai die hitte ho\u00ebr en verhit tot 113 \u00b0C. Gooi die suikerstroop in \u2019n egalige stroompie by die eierwitte en klop tot die mengsel heeltemal afgekoel het.<\/p>\n

Voor jy begin bak: Jy het \u2019n groot hoeveelheid beslag nodig om sulke groot stapel-koeke te bak. Dis beter om die koeke eerder 2 keer aan te maak en 2 keer te bak as om die beslag te verdubbel.<\/p>\n

Foto deur Lee Malan, assistente Jana van Sittert en Inemari Rabie, bykomstighede: In Good Company<\/p>\n

 <\/p>\n

Swart pasta<\/h4>\n

\"\"
\n– genoeg vir 4 mense<\/em><\/p>\n

\u2022 500 g koekmeel
\n\u2022 4 groot eiers
\n\u2022 10 ml olyfolie
\n\u2022 7 ml sout
\n\u2022 30 ml swart inkvisink<\/p>\n

Jy kan die pasta met die hand meng<\/strong>
\n1 Sit die meel op \u2019n skoon werksvlak en maak \u2019n holte in die middel. Breek die eiers daarin en gooi die olie, sout en\u00a0swart inkvisink by.
\n2 Werk die meel bietjie vir bietjie met jou vingers van die kante af by die eiers in tot alles ingewerk is. Knie die deeg tot glad en elasties en vorm in \u2019n bolletjie.
\n3 Draai in kleefwerende plastiek toe en laat rus vir 30 min. in die yskas voor jy die deeg begin uitrol.<\/p>\n

Jy kan pasta in \u2019n voedselverwerker meng<\/strong>
\n1 Sit al die bestanddele in die voedselver-werker en meng vir 30 sek. tot dit net begin bymekaarkom.
\n2 Keer op \u2019n skoon werksvlak uit en knie verder met die hand tot glad en elasties.
\n3 Vorm in \u2019n bolletjie, draai in kleef-werende plastiek toe en laat rus vir 30 min. in die yskas voor jy die deeg begin uitrol.<\/p>\n

Rol reg uit<\/strong>
\n1 Verdeel die deeg in 4 kleiner balle. Gebruik meel of mielieblom op \u2019n skoon werksvlak, en op die masjien wanneer jy die pasta uitrol.
\n2 Begin op die laagste stelling (nr. 1) van die rollers. Druk die deeg effens platter met jou hand en druk deur die roller. Vang die deeg aan die onderkant.
\n3 Vou die deeg se twee punte na die middel toe en herhaal die eerste rol so drie keer. Dit gee vir jou \u2019n eweredige, bre\u00eb strook om mee te werk.
\n4 Stel die roller op na die tweede stelling en rol die strook weer deur. Bestuif die deeg met bietjies meel sodat dit nie vassit nie. Herhaal totdat jy by die sesde stelling is.
\n5 Hang die deeg oor \u2019n stok sodat dit effens winddroog word voor jy dit sny.<\/p>\n","protected":false},"excerpt":{"rendered":"

Swart is van toentertye af \u2019n elegante modekleur, maar die donker benadering het nou soos ink na dekor en skoonheid, maar veral na jou tafel versprei. Saamgestel deur Anelle Tewson. Hooffoto Charles Russell<\/p>\n","protected":false},"author":9,"featured_media":64873,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[664,2946],"tags":[57,292,326,880,2126],"class_list":["post-64852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nuut-en-nou-kos","category-kos","tag-brood","tag-resepte","tag-pasta","tag-koek","tag-roomkaas"],"acf":[],"yoast_head":"\nNuut & Nou: Pikswart | rooi rose<\/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:\/\/novanews.co.za\/rooirose\/nuut-nou-pikswart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nuut & Nou: Pikswart | rooi rose\" \/>\n<meta property=\"og:description\" content=\"Swart is van toentertye af \u2019n elegante modekleur, maar die donker benadering het nou soos ink na dekor en skoonheid, maar veral na jou tafel versprei. 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