{"id":3723,"date":"2021-02-05T10:20:13","date_gmt":"2021-02-05T09:20:13","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=3723"},"modified":"2021-02-05T10:20:13","modified_gmt":"2021-02-05T09:20:13","slug":"fasiangove-sisky-od-huga","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/fasiangove-sisky-od-huga\/","title":{"rendered":"SALDIE \u010cIEKURI no Hugo"},"content":{"rendered":"

<\/p>\n

[vc_row][vc_column][vc_single_image image=”3724″ img_size=”full” alignment=”center”][vc_column_text]Deserta pamatu pamats ir rauga m\u012bklas \u010diekuri. Saldais pild\u012bjums ir katra fant\u0101zijas zi\u0146\u0101 \u2013 parasti izmantoju pa\u0161u sar\u016bp\u0113tu iev\u0101r\u012bjumu, bet \u0161odien izm\u0113\u0123in\u0101ju ar olu baltuma kr\u0113mu.<\/p>\n

Jums b\u016bs nepiecie\u0161ams: (izdodas 35-40 \u010diekuri)
\n\ud83d\udc4d 1\/2 kg milti (puse kvie\u0161u, puse rudzu)
\n\ud83d\udc4d 300 ml piena
\n\ud83d\udc4d Rauga kubs (25 grami)
\n\ud83d\udc4d 3 \u0113damkarotes cukura
\n\ud83d\udc4d \u0160\u0137ipsni\u0146a s\u0101ls
\n\ud83d\udc4d R\u012bv\u0113ta 1 citrona mizi\u0146a
\n\ud83d\udc4d 50 ml e\u013c\u013cas
\n\ud83d\udc4d 50 ml sald\u0101 kr\u0113juma
\n\ud83d\udc4d 3 \u0113damkarotes ruma (vai nedaudz ruma esences)
\n\ud83d\udc4d 1 pac. vani\u013cas cukura
\n\ud83d\udc4d 1 vesela ola + 2 dzeltenumi
\n\ud83d\udc4d Cepam\u0101 e\u013c\u013ca
\nKr\u0113mam:
\n\ud83d\udc4d 2 olu baltumi + 120 gr. cukura + 5 \u0113damkarotes iev\u0101r\u012bjuma<\/p>\n

Pieeja:
\nVispirms atdz\u012bviniet raugu. Silt\u0101 pien\u0101 (ne karst\u0101, t\u0101d\u0101 kur pirksts var iztur\u0113t!) iejauciet sadrupin\u0101tu raugu un cukura. \u013baujiet atdz\u012bvoties vismaz 10 min.
\nLiel\u0101 trauk\u0101 iesij\u0101jiet miltus, pievienojiet 1 olu un 2 olu dzeltenumus, nedaudz s\u0101ls, e\u013c\u013cu, kr\u0113jumu, vani\u013cas cukuru un rumu. Pievienojiet sagatavoto raugu un r\u016bp\u012bgi sastr\u0101d\u0101jiet m\u012bklu. Vienk\u0101r\u0161\u012bbas labad, es to sajaucu virtuves kombain\u0101. M\u012bklai nevajadz\u0113tu b\u016bt p\u0101r\u0101k pl\u0101nai vai p\u0101r\u0101k biezai. P\u0113c vajadz\u012bbas pievienojiet nedaudz kr\u0113juma vai nedaudz miltu.
\nM\u012bklu p\u0101rkl\u0101jiet ar dr\u0101nu un \u013caujiet tai vismaz 1 stundu uzr\u016bgt silt\u0101 viet\u0101. Tilpumam vajadz\u0113tu palielin\u0101ties vismaz 2 reizes.
\nLieciet m\u012bklu uz miltiem izkais\u012btas virsmas. Viegli izrull\u0113jiet apm\u0113ram 1 cm biezum\u0101.
\nAr formu vai gl\u0101zi izspiediet nelielus apl\u012b\u0161us, centr\u0101 iespiediet bedr\u012bti.
\nCepiet sagatavotos apl\u012b\u0161us paliel\u0101k\u0101 daudzum\u0101 e\u013c\u013cas no ab\u0101m pus\u0113m, l\u012bdz tie zeltaini br\u016bni. Gatavus k\u0101rtojiet uz pap\u012bra salvet\u0113m, lai atbr\u012bvotos no liek\u0101s e\u013c\u013cas .
\nKr\u0113mam saputojiet olu baltumus ar cukuru virs karsta tvaika notur\u012bg\u0101s put\u0101s, beig\u0101s pievienojiet iev\u0101r\u012bjumu. Lieciet kr\u0113mu gatavajos \u010diekuros izveidotaj\u0101 bedr\u012bt\u0113.
\nGATAVS!!<\/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=”3724″ img_size=”full” alignment=”center”][vc_column_text]Deserta pamatu pamats ir rauga m\u012bklas \u010diekuri. Saldais pild\u012bjums ir katra fant\u0101zijas zi\u0146\u0101 \u2013 parasti izmantoju pa\u0161u sar\u016bp\u0113tu iev\u0101r\u012bjumu, bet \u0161odien izm\u0113\u0123in\u0101ju ar olu baltuma kr\u0113mu. Jums b\u016bs nepiecie\u0161ams: (izdodas 35-40 \u010diekuri) \ud83d\udc4d 1\/2 kg milti (puse kvie\u0161u, puse rudzu) \ud83d\udc4d 300 ml piena \ud83d\udc4d Rauga kubs (25 grami) \ud83d\udc4d 3 \u0113damkarotes…<\/p>\n","protected":false},"author":2,"featured_media":3724,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,7],"tags":[],"class_list":["post-3723","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\/3723","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=3723"}],"version-history":[{"count":1,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3723\/revisions"}],"predecessor-version":[{"id":3725,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3723\/revisions\/3725"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/3724"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=3723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=3723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=3723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}