Plakta grietin\u0117l\u0117 pavyksta ne vien d\u0117l s\u0117km\u0117s: jos purum\u0105 ir tvirtum\u0105 lemia riebal\u0173 kiekis, temperat\u016bra ir plakimo trukm\u0117. Konditeriai da\u017eniausiai renkasi grietin\u0117l\u0119, kurioje apie 35\u201336 proc. riebal\u0173, nes b\u016btent riebal\u0173 dalel\u0117s stabilizuoja oro burbuliukus ir sukuria stand\u017ei\u0105 put\u0105.<\/p>\n
Ne ma\u017eiau svarbi temperat\u016bra. Maisto technologijos tyrimuose akcentuojama, kad plakant v\u0117si\u0105 grietin\u0117l\u0119 riebalai dalinai kristalizuojasi, tod\u0117l puta laikosi tvir\u010diau, o strukt\u016bra b\u016bna kremi\u0161kesn\u0117.<\/p>\n
Praktinis triukas paprastas: grietin\u0117l\u0119 prie\u0161 plakim\u0105 b\u016btina gerai at\u0161aldyti, geriausia kelioms valandoms, o dar patikimiau \u2013 per nakt\u012f. Profesionalai da\u017enai atv\u0117sina ir duben\u012f bei plaktuvo \u0161luoteles, kad plakant temperat\u016bra nekilt\u0173 per greitai.<\/p>\n
Jei grietin\u0117l\u0117 per \u0161ilta, ji gali visai nesusiplakti, nes riebalai lieka pernelyg skysti ir nei\u0161laiko oro. Jei ji per \u0161alta, ypa\u010d prad\u0117jus plakti intensyviai, galima priart\u0117ti prie sviesto susidarymo ribos, kai mas\u0117 ima gr\u016bd\u0117tis.<\/p>\n
Kita da\u017ena nes\u0117km\u0117s prie\u017eastis \u2013 per ilgas plakimas. I\u0161 prad\u017ei\u0173 t\u016bris auga ir mas\u0117 tvirt\u0117ja, bet per\u017eengus rib\u0105 emulsija ima irti, riebalai atsiskiria nuo vandeningos dalies ir vietoj kremo gaunama gr\u016bd\u0117ta, sviest\u0105 primenanti mas\u0117.<\/p>\n
Saldinant svarbu neskub\u0117ti. Cukr\u0173 ar cukraus pudr\u0105 patariama berti palaipsniui, kai grietin\u0117l\u0117 jau pradeda tir\u0161t\u0117ti, kad kristalai netrukdyt\u0173 putos formavimuisi ir neskatint\u0173 sluoksniavimosi.<\/p>\n
Kai desertui reikia, kad forma i\u0161likt\u0173 ilgai, vien grietin\u0117l\u0117s gali nepakakti. Konditeriai j\u0105 da\u017enai sutvirtina \u012fmai\u0161ydami \u201eMascarpone\u201c, taip pasiekdami stabilesn\u0119 tekst\u016br\u0105 ir i\u0161vengdami chemini\u0173 stabilizatori\u0173.<\/p>\n
Dar viena technika \u2013 trumpas grietin\u0117l\u0117s ir \u012franki\u0173 papildomas atv\u0117sinimas prie\u0161 pat plakim\u0105, ypa\u010d jei virtuv\u0117je kar\u0161ta. Tam ypa\u010d tinka metalinis, gerai \u0161alt\u012f perduodantis dubuo, kuris padeda palaikyti pastovesn\u0119 mas\u0117s temperat\u016br\u0105 plakimo metu.<\/p>\n
Jei reikia ypa\u010d tvirtos plaktos grietin\u0117l\u0117s tortams ar desertams \u0161iltoje aplinkoje, gali pad\u0117ti nat\u016bral\u016bs tir\u0161tikliai. Nedidelis kiekis \u017eelatinos arba agar-agaro sustiprina putos strukt\u016br\u0105 ir leid\u017eia kremui i\u0161laikyti form\u0105 kelias valandas.<\/p>\n","protected":false},"excerpt":{"rendered":"
Standi ir kremi\u0161ka plakta grietin\u0117l\u0117 priklauso nuo riebal\u0173 kiekio, tinkamos temperat\u016bros ir plakimo laiko \u2013 \u0161tai kaip j\u0105 sutvirtina konditeriai.<\/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":[1],"tags":[9556,129,9555,14707,16076,16077,11675],"miestas":[],"class_list":["post-33642","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-agar-agaras","tag-desertai","tag-konditerija","tag-mascarpone","tag-plakta-grietinele","tag-tortai","tag-zelatina"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/33642","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=33642"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/33642\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=33642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=33642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=33642"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=33642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}