{"id":11412,"date":"2026-04-09T14:02:35","date_gmt":"2026-04-09T14:02:35","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=11412"},"modified":"2026-04-09T19:44:41","modified_gmt":"2026-04-09T19:44:41","slug":"mehki-sirni-kruhki-iz-tapioke-s-krompirjem","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/mehki-sirni-kruhki-iz-tapioke-s-krompirjem\/","title":{"rendered":"Mehki sirni kruhki iz tapioke s krompirjem"},"content":{"rendered":"\n<div class=\"jump-pill\">\n  <a href=\"#recept\">Pojdi na recept<\/a>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\">Brazilski sirni kruhki iz tapioke (p\u00e3o de queijo)<\/h2>\n\n\n\n<p class=\"has-text-align-center\">Kruhki, ki se napihnejo sami \u2013 brez kvasa.<\/p>\n\n\n\n<p>Mehki sirni kruhki iz tapioke s krompirjem so navdihnjeni z brazilskimi <strong><a href=\"https:\/\/en.wikipedia.org\/wiki\/P%C3%A3o_de_queijo\" target=\"_blank\" rel=\"noreferrer noopener\">p\u00e3o de queijo<\/a><\/strong> in vas znajo navdu\u0161iti. Ta verzija s krompirjem je nekoliko bolj stabilna in manj \u201cgumijasta\u201d, zato je odli\u010dna tudi za shranjevanje.<br>Testo je druga\u010dno kot pri klasi\u010dnem kruhu \u2013 lepljivo, brez glutena in brez kvasa \u2013 rezultat pa so mehki, rahlo votli sirni kruhki z zna\u010dilno elasti\u010dno sredico.<\/p>\n\n\n\n<p>Posebnost teh kruhkov so zna\u010dilne luknje v notranjosti. Te ne nastanejo zaradi kvasa, ampak zaradi pare: med peko se teko\u010dina v testu segreje in upari, nastala para pa napihne testo od znotraj. Tapiokin \u0161krob pri tem ustvari elasti\u010dno strukturo, ki to napetost zadr\u017ei in omogo\u010di, da se nastali zra\u010dni \u017eepi ne sesedejo.<\/p>\n\n\n\n<p>Pomembno vlogo ima tudi sir. Med peko se stopi in s svojimi beljakovinami ter ma\u0161\u010dobo dodatno stabilizira strukturo testa. Sam po sebi sicer ne ustvari zra\u010dnosti, pomaga pa, da ostane izrazita in da sredica dobi zna\u010dilno mehko in rahlo elasti\u010dno teksturo.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>Tapiokin \u0161krob<\/h4>\n<p>Je \u0161krob, pridobljen iz korenine kasave. Ne vsebuje glutena in ima posebno lastnost \u2013 pri segrevanju postane elasti\u010den in rahlo prosojen.<\/p>\n\n<p>Pri segrevanju \u017eelira in ustvari elasti\u010dno mre\u017eo, ki zadr\u017ei paro v testu. Zato se kruhki napihnejo in ne razpadejo \u2013 rezultat je mehka, rahlo votla in elasti\u010dna sredica.<\/p>\n\n<h4>Kateri sir uporabiti?<\/h4>\n\n<p>V Braziliji za P\u00e3o de queijo tradicionalno uporabljajo sir Minas. Gre za blag, rahlo slan sir, ki se lepo topi in daje kruhkom zna\u010dilno mehko, elasti\u010dno sredico.<\/p>\n\n<p>Ker tega sira pri nas skoraj ni, ga lahko zelo dobro nadomestimo s siri kot so gauda, ementaler ali edamec. Pomembno je, da izberemo sir, ki se dobro topi, saj to vpliva na kon\u010dno teksturo.<\/p>\n\n<p>Za bolj izrazit okus lahko dodamo \u0161e manj\u0161i dele\u017e parmezana, ki jedi doda globino, ne da bi prevladal.<\/p>\n\r\n    <\/div>\r\n    \n\n\n\n<p>Odli\u010dno se obnesejo za narezke, piknike, kot malica ali kot zabavna in preprosta jed za skupno ustvarjanje z otroci.<\/p>\n\n\n\r\n<div id=\"recept\" class=\"recipe-container\" style=\"font-size: 1.0rem; color: #444;\">\r\n\t\r\n     <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/logo-webp-pomanjsan.webp\" class=\"print-logo-img\" alt=\"Logo\">\r\n\r\n   <div class=\"recipe-header-center\">\r\n    <h2 class=\"recipe-title\">Mehki sirni kruhki iz tapioke s krompirjem<\/h2>\r\n\r\n    <div class=\"recipe-actions\">\r\n        <button type=\"button\" class=\"recipe-print\" onclick=\"dkPrintRecipe()\">\r\n            <svg class=\"print-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\r\n                 viewBox=\"0 0 24 24\" width=\"18\" height=\"18\"\r\n                 fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.8\"\r\n                 stroke-linecap=\"round\" stroke-linejoin=\"round\">\r\n                <path d=\"M6 9V4h12v5\"\/>\r\n                <rect x=\"6\" y=\"14\" width=\"12\" height=\"6\"\/>\r\n                <path d=\"M6 18H4a2 2 0 0 1-2-2v-5a2 2 0 0 1 2-2h16a2 2 0 0 1 2 2v5a2 2 0 0 1-2 2h-2\"\/>\r\n            <\/svg>\r\n            <span>Natisni recept<\/span>\r\n        <\/button>\r\n    <\/div>\r\n<\/div>\r\n\r\n            <img decoding=\"async\" class=\"recipe-main-image\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/mehki-sirni-kruhki-iz-tapioke-s-krompirjem-v-pecici.webp\" alt=\"Mehki sirni kruhki iz tapioke s krompirjem\">\r\n    \t\r\n\t\r\n    <div class=\"dk-meta-grid\">\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\ud83d\udccb Povzetek<\/h4>\r\n                            <div class=\"dk-meta-item\"><strong>Skupni \u010das:<\/strong> 1 ura in 10 minut<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 12 kruhkov<\/div>\r\n                    <\/div>\r\n\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\u23f1\ufe0f \u010casovnica<\/h4>\r\n       \r\n            <div class=\"dk-meta-item\"><strong>Priprava:<\/strong> 15 minut<\/div><div class=\"dk-meta-item\"><strong>Peka:<\/strong> 25 minut<\/div><div class=\"dk-meta-item\"><strong>Kuhanje:<\/strong> 30 minut (krompir)<\/div>        <\/div>\r\n    <\/div>\r\n\r\n    \r\n    <div class=\"white-box\">\r\n    <h3 class=\"box-header\">Sestavine<\/h3>\r\n    <div class=\"dk-sestavine-enostavno\"><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Sestavine (za cca 10 do 12 kroglic)<\/strong><br \/>\r\n- 110 g tapiokinega \u0161kroba (polvilho doce)<br \/>\r\n- 60 do 70 g gladkega krompirjevega pireja (toplega, brez grudic)<br \/>\r\n- 50 g mleka<br \/>\r\n- 20 ml olja ali stopljenega masla<br \/>\r\n- 1 manj\u0161e jajce (ali \u00be velikega)<br \/>\r\n- 40 g grobo naribanega sira (gauda, ementalec, cheddar...)<br \/>\r\n- 30 g fino naribanega parmezana)<br \/>\r\n- \u0161\u010depec soli<\/div><\/div><\/div>\r\n\r\n            <div class=\"white-box\">\r\n            <h3 class=\"box-header\">Postopek<\/h3>\r\n            <ul class=\"recipe-steps\">\r\n                <li class=\"bold-step\"><strong>Krompir skuhamo<\/strong><\/li><li class=\"normal-step\">Skuhan krompir pretla\u010dimo v gladek pire<\/li><li class=\"bold-step\"><strong>Segrejemo teko\u010dine<\/strong><\/li><li class=\"normal-step\">Mleko in olje segrejemo skoraj do vretja.<\/li><li class=\"bold-step\"><strong>Poparimo tapioko<\/strong><\/li><li class=\"normal-step\">Vro\u010do me\u0161anico prelijemo \u010dez tapiokin \u0161krob in hitro preme\u0161amo da nastane grudasta, zlepljena masa (to je pravilen rezultat).<\/li><li class=\"bold-step\"><strong>Dodamo krompir<\/strong><\/li><li class=\"normal-step\">Vme\u0161amo topel krompirjev pire, da se masa pove\u017ee.<\/li><li class=\"bold-step\"><strong>Ohlajanje<\/strong><\/li><li class=\"normal-step\">Pustimo 2 do 3 minute, da se masa nekoliko ohladi.<\/li><li class=\"bold-step\"><strong>Jajce in sir<\/strong><\/li><li class=\"normal-step\">Vme\u0161amo jajce, nato dodamo nariban sir.<\/li><li class=\"bold-step\"><strong>Zamesimo testo<\/strong><\/li><li class=\"normal-step\">Zamesimo mehko, lepljivo testo. (\u010ce je preve\u010d lepljivo, dodamo \u017eli\u010dko tapioke.)<\/li><li class=\"bold-step\"><strong>Oblikovanje<\/strong><\/li><li class=\"normal-step\">Z rahlo naoljenimi rokami ali z \u017elico oblikujemo kroglice velikosti oreha in jih polagamo na peki papir.<\/li><li class=\"bold-step\"><strong>Peka<\/strong><\/li><li class=\"normal-step\">Pe\u010dico segrejemo na 210\u00b0C (peka\u010d segrejemo vnaprej). Peki papir s kroglicami prestavimo na segret peka\u010d.<\/li><li class=\"normal-step\">Pe\u010demo 8 do 10 min na 210\u00b0C nato temperaturo zni\u017eamo na 180\u00b0C in pe\u010demo \u0161e 15 minut. Kruhki naj bodo zlato zape\u010deni, rahli in napihnjeni.<\/li>            <\/ul>\r\n        <\/div>\r\n    \r\n    \t\r\n<\/div>\r\n\r\n<script>\r\nfunction dkPrintRecipe() {\r\n    const source = document.getElementById('recept').cloneNode(true);\r\n    source.querySelectorAll('button, script, style').forEach(el => el.remove());\r\n    source.querySelectorAll('.dietni-nutrition-box').forEach(el => el.remove());\r\n    source.querySelectorAll('img').forEach(img => {\r\n        if (!img.classList.contains('print-logo-img')) img.remove();\r\n    });\r\n\r\n    \/\/ --- PRIPRAVA GLAVE ZA TISK (Flexbox: Naslov levo, Logo desno) ---\r\n    const logoImg = source.querySelector('.print-logo-img');\r\n    const titleEl = source.querySelector('.recipe-title');\r\n    \r\n    let headerHtml = '';\r\n    \r\n    if (titleEl && logoImg) {\r\n        \/\/ \u010ce imam oboje, zgradim flex header\r\n        headerHtml = '<div style=\"display: flex; justify-content: space-between; align-items: center; 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win.focus();\r\n    setTimeout(() => { win.print(); win.close(); }, 500);\r\n}\r\n<\/script>\r\n\r\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Mehki sirni kruhki iz tapioke s krompirjem\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2026\\\/04\\\/mehki-sirni-kruhki-iz-tapioke-s-krompirjem-v-pecici.webp\",\"description\":\"Sestavine (za cca 10 do 12 kroglic) - 110 g tapiokinega \u0161kroba (polvilho doce) - 60 do 70 g gladkega krompirjevega pireja (toplega, brez grudic) - 50 g mleka -&hellip;\",\"recipeYield\":\"1 Porcija\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT55M\",\"totalTime\":\"PT70M\",\"recipeIngredient\":[\"Sestavine (za cca 10 do 12 kroglic)\",\"- 110 g tapiokinega \u0161kroba (polvilho doce)\",\"- 60 do 70 g gladkega krompirjevega pireja (toplega, brez grudic)\",\"- 50 g mleka\",\"- 20 ml olja ali stopljenega masla\",\"- 1 manj\u0161e jajce (ali \u00be velikega)\",\"- 40 g grobo naribanega sira (gauda, ementalec, cheddar...)\",\"- 30 g fino naribanega parmezana)\",\"- \u0161\u010depec soli\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Krompir skuhamo\"},{\"@type\":\"HowToStep\",\"text\":\"Skuhan krompir pretla\u010dimo v gladek pire\"},{\"@type\":\"HowToStep\",\"text\":\"Segrejemo teko\u010dine\"},{\"@type\":\"HowToStep\",\"text\":\"Mleko in olje segrejemo skoraj do vretja.\"},{\"@type\":\"HowToStep\",\"text\":\"Poparimo tapioko\"},{\"@type\":\"HowToStep\",\"text\":\"Vro\u010do me\u0161anico prelijemo \u010dez tapiokin \u0161krob in hitro preme\u0161amo da nastane grudasta, zlepljena masa (to je pravilen rezultat).\"},{\"@type\":\"HowToStep\",\"text\":\"Dodamo krompir\"},{\"@type\":\"HowToStep\",\"text\":\"Vme\u0161amo topel krompirjev pire, da se masa pove\u017ee.\"},{\"@type\":\"HowToStep\",\"text\":\"Ohlajanje\"},{\"@type\":\"HowToStep\",\"text\":\"Pustimo 2 do 3 minute, da se masa nekoliko ohladi.\"},{\"@type\":\"HowToStep\",\"text\":\"Jajce in sir\"},{\"@type\":\"HowToStep\",\"text\":\"Vme\u0161amo jajce, nato dodamo nariban sir.\"},{\"@type\":\"HowToStep\",\"text\":\"Zamesimo testo\"},{\"@type\":\"HowToStep\",\"text\":\"Zamesimo mehko, lepljivo testo. (\u010ce je preve\u010d lepljivo, dodamo \u017eli\u010dko tapioke.)\"},{\"@type\":\"HowToStep\",\"text\":\"Oblikovanje\"},{\"@type\":\"HowToStep\",\"text\":\"Z rahlo naoljenimi rokami ali z \u017elico oblikujemo kroglice velikosti oreha in jih polagamo na peki papir.\"},{\"@type\":\"HowToStep\",\"text\":\"Peka\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010dico segrejemo na 210\u00b0C (peka\u010d segrejemo vnaprej). Peki papir s kroglicami prestavimo na segret peka\u010d.\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010demo 8 do 10 min na 210\u00b0C nato temperaturo zni\u017eamo na 180\u00b0C in pe\u010demo \u0161e 15 minut. Kruhki naj bodo zlato zape\u010deni, rahli in napihnjeni.\"}],\"author\":{\"@type\":\"Person\",\"name\":\"Dietni kuhar Bla\u017e\"}}<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">Pogosta vpra\u0161anja:<\/h2>\n\n\n\n<p><strong>Zakaj se p\u00e3o de queijo napihne brez kvasa?<\/strong><br>Napihne se zaradi pare. Med peko se teko\u010dina v testu upari in raz\u0161iri testo od znotraj, <strong><a href=\"https:\/\/dietnikuhar.si\/tapiokin-skrob-skrivnost-elasticnosti-v-brezglutenski-peki\/\" data-type=\"post\" data-id=\"57\">tapiokin \u0161krob<\/a><\/strong> pa ustvari elasti\u010dno strukturo, ki to napetost zadr\u017ei.<\/p>\n\n\n\n<p><strong>Zakaj nastanejo luknje v notranjosti?<\/strong><br>Luknje nastanejo, ker para med peko ustvari zra\u010dne \u017eepe, ki ostanejo ujeti v elasti\u010dni strukturi testa.<\/p>\n\n\n\n<p><strong>Zakaj je testo tako lepljivo?<\/strong><br>Lepljivost je normalna in pomeni, da bo tekstura po peki mehka in elasti\u010dna. Pomagajte si z rahlo naoljenimi rokami ali oblikujte z \u017elico.<\/p>\n\n\n\n<p><strong>Kateri sir je najbolj\u0161i?<\/strong><br>Najbolje delujejo siri, ki se dobro topijo, kot so gauda, ementaler ali edamec. Za bolj\u0161i okus lahko dodajte malo parmezana.<\/p>\n\n\n\n<p><strong>Ali lahko testo pripravim vnaprej?<\/strong><br>Da, testo lahko pripravite vnaprej in ga shranite v hladilniku do 24 ur. Pred oblikovanjem ga pustite nekaj minut na sobni temperaturi.<\/p>\n\n\n\n<p><strong>Ali lahko p\u00e3o de queijo zamrznem?<\/strong><br>Da, najbolje je zamrzniti surove oblikovane kroglice. Pe\u010dete jih lahko neposredno iz zamrzovalnika, le \u010das peke nekoliko podalj\u0161ate.<\/p>\n\n\n\n<p><strong>Zakaj se kruhki ne napihnejo?<\/strong><br>Najpogostej\u0161i razlogi so premalo vro\u010de mleko, prenizka temperatura pe\u010dice ali preve\u010d mokro testo.<\/p>\n\n\n\n<p><strong>Ali lahko naredim ve\u010djo verzijo, kot mini kruh ali podlago za pico?<\/strong><br>Lahko, vendar bodo manj votli. Za najbolj\u0161i rezultat priporo\u010damo manj\u0161e kroglice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mehki, rahlo votli sirni kruhki iz tapioke brez glutena, ki se med peko napihnejo in navdu\u0161ijo z elasti\u010dno sredico.<\/p>","protected":false},"author":1,"featured_media":11418,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","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":"","ast-disable-related-posts":"","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":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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