Krantzas \u2013 sodrus mielinis pyragas, nuo tradicin\u0117s lenki\u0161kos Velyk\u0173 bobos labiausiai besiskiriantis riebal\u0173 kiekiu ir formavimo b\u016bdu. Jo pavadinimas kil\u0119s i\u0161 voki\u0161ko \u017eod\u017eio, rei\u0161kian\u010dio \u201evainik\u0105\u201c \u2013 tai nuoroda \u012f dail\u0173 dviej\u0173 te\u0161los juost\u0173 pynim\u0105, kai jos susukamos kartu su \u012fdaru.<\/p>\n
Skirtingai nei \u012fprastoms mielin\u0117ms bandel\u0117ms, krantzo te\u0161lai da\u017enai leid\u017eiama br\u0119sti per nakt\u012f \u0161aldytuve. L\u0117ta fermentacija ne tik palengvina v\u0117lesn\u012f sviestin\u0117s te\u0161los ko\u010diojim\u0105, bet ir lemia svarbiausi\u0105 rezultat\u0105 \u2013 i\u0161kep\u0119s pyragas tampa itin \u0161velnus ir i\u0161lieka \u0161vie\u017eias gerokai ilgiau nei standartiniai mieliniai kepiniai.<\/p>\n
Prie\u017eastis, kod\u0117l po krantzo da\u017eniausiai nelieka net trupini\u0173, slypi jo viduje. Tradici\u0161kai jis \u012fdaromas tir\u0161ta juodojo \u0161okolado ir sviesto mase, neretai papildoma tra\u0161kiais pekano ar graikiniais rie\u0161utais. Vis d\u0117lto \u0161iuolaikin\u0117s variacijos suteikia visi\u0161k\u0105 laisv\u0119: Velyk\u0173 stalui puikiai tinka aguon\u0173 mas\u0117s \u012fdaras, pistacij\u0173 kremas ar namin\u0117 ro\u017ei\u0173 \u017eiedlapi\u0173 uogien\u0117.<\/p>\n
I\u0161kepus pyragas dar sulaistomas kar\u0161tu cukraus sirupu. Tai \u2013 tikra profesionali\u0173 konditeri\u0173 paslaptis: sirupas ant pavir\u0161iaus suformuoja plon\u0105, blizgant\u012f sluoksn\u012f, kuris \u201eu\u017erakina\u201c dr\u0117gm\u0119 kepinio viduje ir suteikia jam beveik kremi\u0161k\u0105 tekst\u016br\u0105.<\/p>\n
\u012edaras:<\/p>\n
Gaminimo b\u016bdas:<\/p>\n
I\u0161 karto i\u0161\u0117mus i\u0161 orkait\u0117s sulaistykite sirupu (cukr\u0173 i\u0161tirpinkite vandenyje santykiu 1:1). Skanaus!<\/p>\n","protected":false},"excerpt":{"rendered":"
Krantzas \u2013 sodrus mielinis pyragas, nuo tradicin\u0117s lenki\u0161kos Velyk\u0173 bobos labiausiai besiskiriantis riebal\u0173 kiekiu ir formavimo b\u016bdu. Jo pavadinimas kil\u0119s i\u0161 voki\u0161ko \u017eod\u017eio, rei\u0161kian\u010dio \u201evainik\u0105\u201c \u2013 tai nuoroda \u012f dail\u0173 dviej\u0173 te\u0161los juost\u0173 pynim\u0105, kai jos susukamos kartu su \u012fdaru. Skirtingai nei \u012fprastoms mielin\u0117ms bandel\u0117ms, krantzo te\u0161lai da\u017enai leid\u017eiama br\u0119sti per nakt\u012f \u0161aldytuve. L\u0117ta fermentacija […]<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"miestas":[],"class_list":["post-2498","post","type-post","status-publish","format-standard","hentry","category-maistas"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/2498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=2498"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/2498\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=2498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=2498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=2498"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=2498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}