Namin\u0117 plakta grietin\u0117l\u0117 daugeliui desert\u0173 suteikia lengvumo, ta\u010diau rezultatas ne visada pavyksta: mas\u0117 per skysta, greitai nus\u0117da ar net ima \u201eatsiskirti\u201c. Da\u017eniausiai tai lemia netinkamas riebal\u0173 kiekis, per \u0161ilta temperat\u016bra ir per ilgas plakimas.<\/p>\n
Stabiliai plakti geriausiai tinka saldi grietin\u0117l\u0117, kurios riebumas siekia apie 30\u201336 proc. B\u016btent riebal\u0173 la\u0161eliai plakant sudaro tinkl\u0105, tod\u0117l kremas tampa purus ir laiko form\u0105. Ma\u017eesnio riebumo grietin\u0117l\u0117 da\u017eniau i\u0161lieka skysta arba sukrenta.<\/p>\n
Ne ma\u017eiau svarbi temperat\u016bra: grietin\u0117l\u0117 turi b\u016bti gerai at\u0161aldyta, idealiai apie 4\u20136 laipsnius. At\u0161aldykite ir duben\u012f bei plaktuvus, nes \u0161iluma greitai tirpdo riebalus ir mas\u0117 praranda standum\u0105. Praktinis triukas paprastas: \u012fd\u0117kite \u012frankius \u012f \u0161aldytuv\u0105 ma\u017edaug 10 minu\u010di\u0173.<\/p>\n
Blizges\u012f ir tolygi\u0105 tekst\u016br\u0105 da\u017enai padeda pasiekti cukraus pudra, nes ji lengviau i\u0161tirpsta nei \u012fprastas cukrus. Da\u017enai naudojama proporcija yra apie 2 valgomieji \u0161auk\u0161tai cukraus pudros 250 mililitr\u0173 grietin\u0117l\u0117s, ta\u010diau saldum\u0105 verta derinti pagal desert\u0105. Cukr\u0173 patogiausia d\u0117ti pabaigoje, kai mas\u0117 jau pradeda stand\u0117ti.<\/p>\n
Jei plakta grietin\u0117l\u0117 vis tiek per mink\u0161ta ir norisi, kad ji tvirtai laikyt\u0173si ant torto ar keksiuk\u0173, gelbsti \u017eelatina. Svarbiausia taisykl\u0117: i\u0161tirpint\u0105 \u017eelatin\u0105 b\u016btina atv\u0117sinti, o tada plona srovele \u012fplakti \u012f jau pusiau stand\u017ei\u0105 grietin\u0117l\u0119. Per kar\u0161ta \u017eelatina gali sugadinti tekst\u016br\u0105 ir sukelti gumul\u0117lius.<\/p>\n
Dar viena da\u017ena klaida yra per ilgas plakimas. Kai mas\u0117 jau standi ir sudaro ai\u0161kias bangeles, verta sustoti, nes perplakus grietin\u0117l\u0117 gali prad\u0117ti virsti sviestu ir atsiskirti skystis. Jei taip nutiko, da\u017eniausiai tenka prad\u0117ti i\u0161 naujo.<\/p>\n","protected":false},"excerpt":{"rendered":"
Kad plakta grietin\u0117l\u0117 b\u016bt\u0173 blizgi, standi ir nenus\u0117st\u0173, svarbiausia riebumas, \u0161altis, cukraus pudra ir, prireikus, atv\u0117sinta \u017eelatina.<\/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":[36322],"tags":[33046,129,9555,16076,16077,11675],"miestas":[],"class_list":["post-54314","post","type-post","status-publish","format-standard","hentry","category-idomybes","tag-cukraus-pudra","tag-desertai","tag-konditerija","tag-plakta-grietinele","tag-tortai","tag-zelatina"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/54314","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=54314"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/54314\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=54314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=54314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=54314"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=54314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}