Japoni\u0161kas s\u016brio pyragas pastaraisiais metais tapo vienu labiausiai aptariam\u0173 desert\u0173 socialiniuose tinkluose. Jis primena sufli\u0173, yra lengvas, purus ir \u0161velnus, o burnoje tirpsta kur kas grei\u010diau nei \u012fprastas keptas s\u016brio pyragas.<\/p>\n
\u0160io deserto s\u0117km\u0119 lemia dvi detal\u0117s: i\u0161plakti baltymai ir kepimas vandens vonel\u0117je. Vandens garai palaiko tolygesn\u0119 temperat\u016br\u0105, tod\u0117l mas\u0117 kyla l\u0117tai, ma\u017eiau skyla ir i\u0161lieka dr\u0117gna, o ne sausa.<\/p>\n
Da\u017eniausia nes\u0117km\u0117s prie\u017eastis \u2013 per stipriai i\u0161plakti baltymai arba per didel\u0117 kaitra. Jei baltym\u0173 putos tampa per kietos, pyragas kepdamas per staigiai i\u0161sipu\u010dia, o v\u0117liau smunka; tuo tarpu per auk\u0161ta temperat\u016bra greitai sutraukia pavir\u0161i\u0173 ir gali sukelti \u012ftr\u016bkimus.<\/p>\n
Reik\u0117s 250 gram\u0173 kambario temperat\u016bros kreminio s\u016brio, 50 gram\u0173 sviesto ir 100 mililitr\u0173 pieno. Taip pat prireiks 6 kiau\u0161ini\u0173, 100 gram\u0173 cukraus, 60 gram\u0173 milt\u0173, 20 gram\u0173 kukur\u016bz\u0173 krakmolo, 1 arbatinio \u0161auk\u0161telio citrin\u0173 sul\u010di\u0173 ir \u017eiupsnelio druskos.<\/p>\n
Jei norite dar lengvesn\u0117s tekst\u016bros, milt\u0173 kiek\u012f galima ma\u017einti iki 50 gram\u0173, ta\u010diau tada pyragas bus kiek trapesnis. Svarbu, kad visi produktai prie\u0161 gaminant b\u016bt\u0173 su\u0161il\u0119 iki kambario temperat\u016bros.<\/p>\n
Ant silpnos kaitros i\u0161tirpinkite sviest\u0105, supilkite pien\u0105 ir sud\u0117kite kremin\u012f s\u016br\u012f. Mai\u0161ykite, kol mas\u0117 taps visi\u0161kai lygi, tada nukelkite nuo ugnies ir palikite atv\u0117sti iki drungnos temperat\u016bros.<\/p>\n
\u012e drungn\u0105 mas\u0119 \u012fmai\u0161ykite kiau\u0161ini\u0173 trynius, po to \u012fsijokite miltus ir kukur\u016bz\u0173 krakmol\u0105. Mai\u0161ykite, kol neliks gumul\u0117li\u0173, nes net ma\u017ei gumul\u0117liai v\u0117liau gali sugadinti sufliui b\u016bding\u0105 \u0161velnum\u0105.<\/p>\n
Kiau\u0161ini\u0173 baltymus i\u0161plakite su druska ir citrin\u0173 sultimis, cukr\u0173 d\u0117dami palaipsniui. Plakite iki stand\u017ei\u0173, bet elasting\u0173 put\u0173: pak\u0117lus \u0161luotel\u0119, vir\u0161\u016bn\u0117l\u0117 turi laikytis, bet neatrodyti sausa.<\/p>\n
Baltym\u0173 putas \u012f s\u016brio mas\u0119 \u012fmai\u0161ykite per tris kartus, labai \u0161velniai, mentele kilnodami mas\u0119 nuo apa\u010dios \u012f vir\u0161\u0173. Taip i\u0161saugosite oro burbuliukus, kurie kepant sukuria b\u016bding\u0105 auk\u0161t\u0105 ir pur\u0173 pyrago vid\u0173.<\/p>\n
Form\u0105 i\u0161klokite kepimo popieriumi, supilkite te\u0161l\u0105 ir lengvai i\u0161lyginkite pavir\u0161i\u0173. Form\u0105 d\u0117kite \u012f didesn\u012f kepimo ind\u0105 ir \u012fpilkite kar\u0161to vandens ma\u017edaug 2\u20133 centimetr\u0173 auk\u0161\u010diu.<\/p>\n
Kepkite 140 laipsni\u0173 temperat\u016broje apie 70\u201380 minu\u010di\u0173, vengdami staigi\u0173 temperat\u016bros poky\u010di\u0173. I\u0161kepus orkait\u0117s neatidarykite i\u0161 karto: palikite pyrag\u0105 dar 10 minu\u010di\u0173 pravertomis durel\u0117mis, tada i\u0161imkite ir leiskite pilnai atv\u0117sti.<\/p>\n
Prie\u0161 patiekdami galite apibarstyti cukraus pudra, ta\u010diau \u0161iame deserte svarbiausia ne dekoras, o tekst\u016bra. Jei pyragas i\u0161kep\u0117 tolygiai, jis bus \u0161viesus, \u0161velniai linguojantis ir lengvai gr\u012f\u017etantis \u012f form\u0105 paspaudus.<\/p>\n
\u201eSvarbiausia neskub\u0117ti: l\u0117ta kaitra ir ramus atv\u0117sinimas yra geriausi \u0161io pyrago draugai\u201c, \u2013 sako konditeriai, \u0161\u012f desert\u0105 vadinantys vienu jautriausi\u0173 temperat\u016brai nam\u0173 virtuv\u0117je.<\/p>\n","protected":false},"excerpt":{"rendered":"
Japoni\u0161kas s\u016brio pyragas i\u0161populiar\u0117jo d\u0117l purios sufli\u0173 tekst\u016bros: paai\u0161kiname, kod\u0117l reikia vandens vonel\u0117s ir kaip i\u0161vengti \u012ftr\u016bkim\u0173.<\/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":[30488,36779,10887,8546,17989,36780],"miestas":[],"class_list":["post-47611","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-desertu-receptai","tag-japoniskas-surio-pyragas","tag-kepimas-orkaiteje","tag-kiausiniu-baltymai","tag-kreminis-suris","tag-surio-pyragai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/47611","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=47611"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/47611\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=47611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=47611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=47611"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=47611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}