{"id":3693,"date":"2020-12-18T15:55:37","date_gmt":"2020-12-18T14:55:37","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=3693"},"modified":"2020-12-18T15:55:37","modified_gmt":"2020-12-18T14:55:37","slug":"bratislavske-rozky-od-huga","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/bratislavske-rozky-od-huga\/","title":{"rendered":"PILD\u012aTI RADZI\u0145I no Hugo"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p><\/p>\n<p>[vc_row][vc_column][vc_single_image image=&#8221;3694&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_column_text]Smalki cepumi\u0146i ar pild\u012bjumu, kas lieliski ieder\u0113sies sv\u0113tku galdam! Bez cukura m\u012bkla un saldais pild\u012bjums rada interesantu gar\u0161u harmoniju!<br \/>\nMazliet pi\u0146\u0137er\u012bgi, bet recepti b\u016bs jautri realiz\u0113t k\u0101 kolekt\u012bvu pas\u0101kumu ar b\u0113rniem, m\u012b\u013c\u0101ko t\u0113va br\u0101li vai jauko kaimi\u0146ieni!!!<\/p>\n<p>Jums b\u016bs nepiecie\u0161ams: (man izdev\u0101s 90 radzi\u0146i)<br \/>\nM\u012bklai:<br \/>\n\ud83d\udc4d 600 grami miltu<br \/>\n\ud83d\udc4d 500 grami sviesta<br \/>\n\ud83d\udc4d 2 veselas olas<br \/>\n\ud83d\udc4d \u0160\u0137ipsni\u0146a s\u0101ls<br \/>\n\ud83d\udc4d 250 ml sald\u0101 kr\u0113juma<br \/>\nPild\u012bjumiem:<br \/>\n\ud83d\udc4d 100 gr maltu valriekstu<br \/>\n\ud83d\udc4d 100 gr maltas mago\u0146u s\u0113klas<br \/>\n\ud83d\udc4d 100 ml piena<br \/>\n\ud83d\udc4d 100 gr p\u016bdercukura<\/p>\n<p>Process:<br \/>\nVisas m\u012bklas sast\u0101vda\u013cas lieciet b\u013cod\u0101 un sastr\u0101d\u0101jiet viendab\u012bgu, gludu m\u012bklu. Sviestu lab\u0101k pirms tam atlaidin\u0101t vai sar\u012bv\u0113t uz rupj\u0101s r\u012bves.<br \/>\nM\u012bklu izrull\u0113jiet uz miltiem izkais\u012btas virsmas un izspiediet apl\u012b\u0161us. Es izmantoju form\u012bti ar diametru 6 cm.<br \/>\nPild\u012bjumu sagatavo\u0161ana: Riekstu: sajauciet maltus riekstus ar 50 gramiem p\u016bdercukura. Pievienojiet apm\u0113ram 50 ml karsta piena un k\u0101rt\u012bgi samaisiet. Pild\u012bjumam j\u0101b\u016bt mazliet plastiskam. Mago\u0146u: r\u012bkojamies t\u0101pat k\u0101 ar riekstiem, tikai tos aizst\u0101jot ar magon\u0113m. Pild\u012bjums var b\u016bt ar\u012b tikai viena veida \u2013 p\u0113c j\u016bsu gaumes.<br \/>\nM\u012bklas apl\u012b\u0161u vid\u016b lieciet pikuc\u012bti pild\u012bjuma, p\u0101rlokiet uz pus\u0113m, mali\u0146as saspiediet kop\u0101, plaukst\u0101s v\u0113l mazliet izveltn\u0113jiet, veidojiet radzi\u0146u formu.. K\u0101rtojiet uz cepe\u0161pl\u0101ts, kas izkl\u0101ta ar cepampap\u012bru. Cepiet sakars\u0113t\u0101 cepe\u0161kr\u0101sn\u012b 180 gr\u0101dos apm\u0113ram 15-20 min\u016btes. Radzi\u0146iem j\u0101b\u016bt zeltaini br\u016bniem. Pirms cep\u0161anas tos varat p\u0101rsm\u0113r\u0113t ar olas dzeltenumu, kas sajaukts ar mazliet e\u013c\u013cas &#8211; nokr\u0101sa b\u016bs v\u0113l jauk\u0101ka!<br \/>\nGATAVS!!<\/p>\n<p>Lai labi gar\u0161o, draugi!<br \/>\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><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_single_image image=&#8221;3694&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_column_text]Smalki cepumi\u0146i ar pild\u012bjumu, kas lieliski ieder\u0113sies sv\u0113tku galdam! Bez cukura m\u012bkla un saldais pild\u012bjums rada interesantu gar\u0161u harmoniju! Mazliet pi\u0146\u0137er\u012bgi, bet recepti b\u016bs jautri realiz\u0113t k\u0101 kolekt\u012bvu pas\u0101kumu ar b\u0113rniem, m\u012b\u013c\u0101ko t\u0113va br\u0101li vai jauko kaimi\u0146ieni!!! Jums b\u016bs nepiecie\u0161ams: (man izdev\u0101s 90 radzi\u0146i) M\u012bklai: \ud83d\udc4d 600 grami miltu \ud83d\udc4d 500 grami&hellip;<\/p>\n","protected":false},"author":2,"featured_media":3694,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,7,30],"tags":[],"class_list":["post-3693","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dezerty","category-recepty","category-vianocne-recepty","category-13","category-7","category-30","description-off"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3693","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=3693"}],"version-history":[{"count":1,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3693\/revisions"}],"predecessor-version":[{"id":3695,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3693\/revisions\/3695"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/3694"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=3693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=3693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=3693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}