Velykoms da\u017enai kepami tradiciniai kepiniai, ta\u010diau niekas neprilygsta geram, burnoje tirpstan\u010diam s\u016brio pyragui. Var\u0161k\u0117s pagrindo desertai vertinami d\u0117l paprastumo ir malonaus skonio, tod\u0117l juos taip m\u0117gstame ruo\u0161ti. Nors \u0161iandien yra daugyb\u0117 \u0161io kepinio variacij\u0173, \u0161vent\u0117ms verta rinktis klasikin\u0119 versij\u0105 \u2013 be perteklini\u0173 pried\u0173 ir sud\u0117ting\u0173 sprendim\u0173.<\/p>\n
Vieni renkasi vienoki\u0105 tekst\u016br\u0105, kiti \u2013 ry\u0161kesn\u012f aromat\u0105 ar kitokius priedus, ta\u010diau daugeliui b\u016btent tradicinis s\u016brio pyragas kelia daugiausia nostalgijos. Jis b\u016bna kremi\u0161kas, ai\u0161kiai juntamas tikras var\u0161k\u0117s skonis, o pats kepinys primena naminius, paprastus, bet patikimus receptus.<\/p>\n
Jei ne\u017einote, kok\u012f s\u016brio pyrag\u0105 kepti \u0161i\u0173 met\u0173 Velykoms, verta rinktis pa\u010di\u0105 papras\u010diausi\u0105, klasikin\u0119 versij\u0105 \u2013 i\u0161 maltos var\u0161k\u0117s, be nereikaling\u0173 \u201epatobulinim\u0173\u201c. Toks pyragas patiks ir nami\u0161kiams, ir sve\u010diams, o jei liks keli gabal\u0117liai, juos gal\u0117site s\u0117kmingai u\u017e\u0161aldyti.<\/p>\n
Svarbiausia taisykl\u0117 \u2013 visi ingredientai turi b\u016bti kambario temperat\u016bros, tod\u0117l prie\u0161 gaminant i\u0161imkite juos i\u0161 \u0161aldytuvo kiek anks\u010diau.<\/p>\n
Paruo\u0161imo b\u016bdas:<\/p>\n
1. \u012e plakimo duben\u012f sud\u0117kite sviest\u0105 ir cukr\u0173, plakite, kol mas\u0117 taps puri. Tuomet sud\u0117kite trynius, vanilin\u012f cukr\u0173 ir plakite dar kelias minutes.<\/p>\n
2. Po truput\u012f d\u0117kite var\u0161k\u0119, nuolat mai\u0161ydami ar plakdami, kol mas\u0117 taps vientisa.<\/p>\n
3. Suberkite bulvi\u0173 krakmol\u0105 ir dar kart\u0105 gerai i\u0161mai\u0161ykite mikseriu.<\/p>\n
4. Atskirame inde i\u0161plakite baltymus iki stand\u017ei\u0173 put\u0173. Galiausiai \u0161velniai \u012fmai\u0161ykite juos \u012f var\u0161k\u0117s mas\u0119, geriausia \u2013 \u0161auk\u0161tu, kad mas\u0117 neprarast\u0173 purumo.<\/p>\n
5. Paruo\u0161t\u0105 mas\u0119 supilkite \u012f kepimo popieriumi i\u0161klot\u0105 24\u201325 cm skersmens tortin\u0119 form\u0105. Kepkite apie 60 min. 170 \u00b0C temperat\u016broje, be kar\u0161to oro funkcijos.<\/p>\n
6. Baigus kepti, orkait\u0119 i\u0161junkite, pravirkite dureles ir palikite pyrag\u0105 v\u0117sti orkait\u0117je. Kai gerokai atv\u0117s, i\u0161imkite.<\/p>\n
Gatava!<\/p>\n","protected":false},"excerpt":{"rendered":"
Velykoms da\u017enai kepami tradiciniai kepiniai, ta\u010diau niekas neprilygsta geram, burnoje tirpstan\u010diam s\u016brio pyragui. Var\u0161k\u0117s pagrindo desertai vertinami d\u0117l paprastumo ir malonaus skonio, tod\u0117l juos taip m\u0117gstame ruo\u0161ti. Nors \u0161iandien yra daugyb\u0117 \u0161io kepinio variacij\u0173, \u0161vent\u0117ms verta rinktis klasikin\u0119 versij\u0105 \u2013 be perteklini\u0173 pried\u0173 ir sud\u0117ting\u0173 sprendim\u0173. Vieni renkasi vienoki\u0105 tekst\u016br\u0105, kiti \u2013 ry\u0161kesn\u012f aromat\u0105 ar […]<\/p>\n","protected":false},"author":0,"featured_media":2764,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"miestas":[],"class_list":["post-2763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maistas"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/2763","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=2763"}],"version-history":[{"count":1,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/2763\/revisions"}],"predecessor-version":[{"id":31640,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/2763\/revisions\/31640"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media\/2764"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=2763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=2763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=2763"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=2763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}