{"id":3578,"date":"2020-11-14T16:12:07","date_gmt":"2020-11-14T15:12:07","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=3578"},"modified":"2020-11-14T16:12:07","modified_gmt":"2020-11-14T15:12:07","slug":"slivkovo-zazvorova-torta-od-huga","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/slivkovo-zazvorova-torta-od-huga\/","title":{"rendered":"PL\u016aMJU K\u016aKA no Hugo"},"content":{"rendered":"

<\/p>\n

[vc_row][vc_column][vc_single_image image=”3579″ img_size=”full” alignment=”center”][vc_column_text]Padariet dr\u016bmos rudens novakarus pat\u012bkam\u0101kus ar pl\u016bmju, kan\u0113\u013ca, ingvera arom\u0101tu un gar\u0161u. Ar karstu t\u0113jas kr\u016bzi un ja v\u0113l ir iesp\u0113ja iekurt kam\u012bnu
\nRecepte, taisn\u012bbu sakot, ir no\u0161pikota un ir izcila, jo p\u0101rbaud\u012bju.<\/p>\n

Jums b\u016bs nepiecie\u0161ams:
\nK\u016bkas pl\u016bmju pamatam:
\n\ud83d\udc4d 2 \u0113damkarotes sviesta
\n\ud83d\udc4d 1\/2 kg pl\u016bmju
\n\ud83d\udc4d 6 \u0113damkarotes br\u016bn\u0101 (v\u0113lams niedru) cukura
\nM\u012bklai:
\n\ud83d\udc4d 250 grami miltu
\n\ud83d\udc4d Cepam\u0101 pulvera paci\u0146a
\n\ud83d\udc4d \u0160\u0137ipsni\u0146a s\u0101ls
\n\ud83d\udc4d 100 grami granul\u0113ta cukura
\n\ud83d\udc4d Kan\u0113lis
\n\ud83d\udc4d 30 grami svaiga r\u012bv\u0113ta ingvera
\n\ud83d\udc4d 80 grami br\u016bn\u0101 cukura
\n\ud83d\udc4d 250 grami kr\u0113juma
\n\ud83d\udc4d 3 olas
\n\ud83d\udc4d 100 grami sviesta<\/p>\n

Pieeja:
\nVispirms sagatavojiet k\u016bkas formas pamatni. Ieziediet formu ar 2 \u0113damkarot\u0113m sviesta. Formu vienm\u0113r\u012bgi izkaisiet ar 4 \u0113damkarot\u0113m sviesta . Daivi\u0146\u0101s sagrieztas pl\u016bmes vienm\u0113r\u012bgi izk\u0101rtojiet form\u0101 un p\u0101rkaisiet ar 2 \u0113damkarot\u0113m cukura. (J\u016bs varat izmantot ar\u012b vienk\u0101r\u0161o cukuru, bet br\u016bnais dos bag\u0101t\u012bg\u0101ku arom\u0101tu un gar\u0161u). K\u016bkas pamats mums ir gatavs.
\nIesij\u0101jiet miltus liel\u0101k\u0101 trauk\u0101 un pievienojiet p\u0101r\u0113j\u0101s sast\u0101vda\u013cas. Br\u012bdin\u0101jums! Sviests ir j\u0101izkaus\u0113 un l\u012bdz \u0161im ir j\u0101pievieno tikai olu dzeltenumi. Ar putojamo sloti\u0146u samaisiet viendab\u012bgu m\u012bklu. Olu baltumus saputojiet stingr\u0101s put\u0101s un iecil\u0101jiet m\u012bkl\u0101. Gatavo masu lejiet uz sagatavot\u0101s pl\u016bmju pamatnes un cepiet iepriek\u0161 uzkars\u0113t\u0101 cepe\u0161kr\u0101sn\u012b 35-40 min\u016btes 170 gr\u0101du temperat\u016br\u0101.
\nGATAVS!!<\/p>\n

Ja forma ir ar no\u0146emam\u0101m mal\u0101m, dro\u0161\u012bbas p\u0113c, cepe\u0161kr\u0101sn\u012b zem formas palieciet pannu, jo var gad\u012bties, ka cukurs var mazliet izpl\u016bst gar mali\u0146\u0101m Gatavo k\u016bku atdzes\u0113jiet 5 min., p\u0101rlieciet \u0161\u0137\u012bvi un uzman\u012bgi a\u0161i apgrieziet otr\u0101di, formu variet \u0146emt nost. Es k\u016bku v\u0113l p\u0101rsm\u0113r\u0113ju ar uzsild\u012btu medu, lai b\u016btu smuki sp\u012bd\u012bga.
\nOri\u0123in\u0101laj\u0101 recept\u0113 tika min\u0113ta gar\u0161viela kardamons \u2013 to es m\u0113\u0123in\u0101\u0161u pievienot uz Ziemassv\u0113tkiem.<\/p>\n

Lai labi gar\u0161o, draugi!
\nJ\u016bsu Hugo[\/vc_column_text][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][vc_column][\/vc_column][vc_column][\/vc_column][\/vc_row]<\/p>\n

<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_single_image image=”3579″ img_size=”full” alignment=”center”][vc_column_text]Padariet dr\u016bmos rudens novakarus pat\u012bkam\u0101kus ar pl\u016bmju, kan\u0113\u013ca, ingvera arom\u0101tu un gar\u0161u. Ar karstu t\u0113jas kr\u016bzi un ja v\u0113l ir iesp\u0113ja iekurt kam\u012bnu Recepte, taisn\u012bbu sakot, ir no\u0161pikota un ir izcila, jo p\u0101rbaud\u012bju. Jums b\u016bs nepiecie\u0161ams: K\u016bkas pl\u016bmju pamatam: \ud83d\udc4d 2 \u0113damkarotes sviesta \ud83d\udc4d 1\/2 kg pl\u016bmju \ud83d\udc4d 6 \u0113damkarotes br\u016bn\u0101 (v\u0113lams…<\/p>\n","protected":false},"author":2,"featured_media":3579,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,7],"tags":[],"class_list":["post-3578","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dezerty","category-recepty","category-13","category-7","description-off"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/comments?post=3578"}],"version-history":[{"count":1,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3578\/revisions"}],"predecessor-version":[{"id":3580,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3578\/revisions\/3580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/3579"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=3578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=3578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=3578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}