{"id":4024,"date":"2026-04-07T23:52:23","date_gmt":"2026-04-07T23:52:23","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/04\/07\/sio-velyku-recepto-iesko-visi-dregna-pascha-su-dziovintais-vaisiais-pagal-liza-glinskaja\/"},"modified":"2026-04-07T23:52:23","modified_gmt":"2026-04-07T23:52:23","slug":"sio-velyku-recepto-iesko-visi-dregna-pascha-su-dziovintais-vaisiais-pagal-liza-glinskaja","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/04\/07\/sio-velyku-recepto-iesko-visi-dregna-pascha-su-dziovintais-vaisiais-pagal-liza-glinskaja\/","title":{"rendered":"\u0160io Velyk\u0173 recepto ie\u0161ko visi: dr\u0117gna pascha su d\u017eiovintais vaisiais pagal Liz\u0105 Glinskaj\u0105"},"content":{"rendered":"<h2>Dr\u0117gnos paschos su cukatais ir rie\u0161utais receptas<\/h2>\n<p>Ingredient\u0173 kiekis apskai\u010diuotas 3 formoms po 500 g.<\/p>\n<p>Raugui reik\u0117s:<\/p>\n<ul>\n<li>milt\u0173 \u2013 150 g (6 valg. \u0161. su kaupu)<\/li>\n<li>pieno \u2013 170 ml (9 valg. \u0161.)<\/li>\n<li>saus\u0173 mieli\u0173 \u2013 1 g<\/li>\n<\/ul>\n<p>Te\u0161lai reik\u0117s:<\/p>\n<ul>\n<li>milt\u0173 \u2013 500 g (apie 3 stiklines)<\/li>\n<li>raugo \u2013 320 g<\/li>\n<li>cukraus \u2013 80 g (3 valg. \u0161. su kaupu)<\/li>\n<li>druskos \u2013 10 g (1 arb. \u0161. su kaupu)<\/li>\n<li>medaus \u2013 40 g (4 arb. \u0161.)<\/li>\n<li>saus\u0173 mieli\u0173 \u2013 24 g<\/li>\n<li>kiau\u0161ini\u0173 \u2013 300 g (6 vnt., \u0161alt\u0173)<\/li>\n<li>sviesto \u2013 250 g (82 proc. riebumo)<\/li>\n<li>razin\u0173 \u2013 150 g (tinka ir cukatai, d\u017eiovintos spanguol\u0117s, rie\u0161utai) (apie 6 valg. \u0161.)<\/li>\n<\/ul>\n<p>Sirupui \u012fmirkyti:<\/p>\n<ul>\n<li>vandens \u2013 100 ml (6 valg. \u0161.)<\/li>\n<li>cukraus \u2013 100 g (4 valg. \u0161. su kaupu)<\/li>\n<li>tamsaus romo \u2013 30 ml (2 valg. \u0161.)<\/li>\n<\/ul>\n<p>\u0160veicari\u0161kai morengai:<\/p>\n<ul>\n<li>kiau\u0161ini\u0173 baltym\u0173 \u2013 150 g (apie 5 vnt.; rekomenduojama naudoti pasterizuotus)<\/li>\n<li>cukraus \u2013 300 g (1,5 stiklin\u0117s)<\/li>\n<\/ul>\n<p>Dekorui:<\/p>\n<ul>\n<li>smulkint\u0173 pistacij\u0173<\/li>\n<li>liofilizuot\u0173 avie\u010di\u0173<\/li>\n<li>d\u017eiovint\u0173 abrikos\u0173 (arba apelsin\u0173 \/ citrin\u0173 cukat\u0173)<\/li>\n<\/ul>\n<h2>D\u017eiovint\u0173 vaisi\u0173 paruo\u0161imas<\/h2>\n<p>\u012e prikaistuv\u012f supilkite vanden\u012f, suberkite cukr\u0173, \u012fpilkite tamsaus romo, u\u017evirkite, nukelkite nuo ugnies ir atv\u0117sinkite. Razinas u\u017epilkite atv\u0117susiu sirupu, u\u017edenkite pl\u0117vele ir pad\u0117kite \u012f \u0161aldytuv\u0105 per nakt\u012f.<\/p>\n<h2>Raugo paruo\u0161imas<\/h2>\n<p>Sumai\u0161ykite \u0161ilt\u0105 pien\u0105 (ne daugiau kaip 40 \u00b0C) su miel\u0117mis. Gerai i\u0161mai\u0161ykite, kad miel\u0117s i\u0161tirpt\u0173. Suberkite miltus ir dar kart\u0105 permai\u0161ykite.<\/p>\n<p>U\u017edenkite maistine pl\u0117vele ir palikite 3\u20134 valandoms \u2013 raugas turi kelis kartus padid\u0117ti. Jei naudojate presuotas mieles, jas mai\u0161ykite su pienu, o jei sausas \u2013 su miltais.<\/p>\n<h2>Te\u0161los minkymas<\/h2>\n<p>\u012e kombaino duben\u012f sud\u0117kite raug\u0105, \u0161altus kiau\u0161inius, cukr\u0173 ir med\u0173. Mai\u0161ykite ma\u017eu grei\u010diu, naudodami \u201ekablio\u201c antgal\u012f.<\/p>\n<p>Atskirame dubenyje sumai\u0161ykite miltus su miel\u0117mis, suberkite drusk\u0105 ir permai\u0161ykite. Milt\u0173 mi\u0161in\u012f supilkite \u012f kombaino duben\u012f ir mai\u0161ykite ma\u017eu grei\u010diu. Sud\u0117kite \u0161alto sviesto kubelius ir minkykite, kol mas\u0117 taps vientisa.<\/p>\n<p>Te\u0161l\u0105 perkelkite \u012f duben\u012f, u\u017edenkite pl\u0117vele ir laikykite \u0161iltoje vietoje 1,5\u20132 valandas pirmajam kildinimui.<\/p>\n<p>Tuomet pakilusi\u0105 te\u0161l\u0105 trumpai apminkykite, v\u0117l u\u017edenkite pl\u0117vele ir d\u0117kite \u012f \u0161aldytuv\u0105 10\u201312 valand\u0173 antrajam kildinimui.<\/p>\n<p>Formas i\u0161tepkite sviestu ir pabarstykite miltais. Nupilkite sirup\u0105 nuo d\u017eiovint\u0173 vaisi\u0173. Te\u0161l\u0105 i\u0161imkite i\u0161 \u0161aldytuvo, \u012fmai\u0161ykite d\u017eiovintus vaisius ir paskirstykite \u012f formas, pripildydami ma\u017edaug 1\/3 j\u0173 auk\u0161\u010dio. Palikite tre\u010diajam kildinimui 1,5\u20132 valandoms.<\/p>\n<p>Orkait\u0119 \u012fkaitinkite iki 170 \u00b0C ir kepkite 30\u201340 minu\u010di\u0173. I\u0161kepim\u0105 tikrinkite mediniu ie\u0161meliu.<\/p>\n<h2>Morengos paruo\u0161imas<\/h2>\n<p>\u012e kombaino duben\u012f sud\u0117kite baltymus ir cukr\u0173. I\u0161mai\u0161ykite, duben\u012f statykite ant gar\u0173 vonel\u0117s ir nuolat mai\u0161ydami kaitinkite, kol cukrus visi\u0161kai i\u0161tirps. Morengos temperat\u016bra turi vir\u0161yti 60 \u00b0C.<\/p>\n<p>Tuomet baltymus su cukrumi i\u0161plakite iki purios, blizgios, glotnios mas\u0117s \u2013 morenga turi b\u016bti vientisa ir \u0161velniai tek\u0117ti.<\/p>\n<p>Atv\u0117susi\u0173 pasch\u0173 vir\u0161\u0173 pamirkykite morengoje, papuo\u0161kite liofilizuotomis aviet\u0117mis ir pistacijomis. Palikite sausoje vietoje, kad morenga apd\u017ei\u016bt\u0173.<\/p>\n<p>Taip pat primenama, kad Liza Glinskaja yra parengusi elektronin\u012f recept\u0173 rinkin\u012f \u201eMagija paschos\u201c, kuriame pateikiama 10 nauj\u0173 paschos recept\u0173 su skirtingais \u012fdarais ir dekoru.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dr\u0117gnos paschos su cukatais ir rie\u0161utais receptas Ingredient\u0173 kiekis apskai\u010diuotas 3 formoms po 500 g. Raugui reik\u0117s: milt\u0173 \u2013 150 g (6 valg. \u0161. su kaupu) pieno \u2013 170 ml (9 valg. \u0161.) saus\u0173 mieli\u0173 \u2013 1 g Te\u0161lai reik\u0117s: milt\u0173 \u2013 500 g (apie 3 stiklines) raugo \u2013 320 g cukraus \u2013 80 g [&hellip;]<\/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":[],"miestas":[],"class_list":["post-4024","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/4024","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=4024"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/4024\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=4024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=4024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=4024"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=4024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}