Kepti obuoliai da\u017eniausiai siejami su cinamonu ir medumi, ta\u010diau vis da\u017eniau ant stalo atsiranda s\u016bresn\u0117 j\u0173 versija. Obuoli\u0173 r\u016bg\u0161tel\u0117 ir nat\u016bralus saldumas puikiai su\u017eaid\u017eia su m\u0117sos \u012fdaru, o patiekalas tampa ne desertu, o visaver\u010diu u\u017ekand\u017eiu ar vakariene.<\/p>\n
\u0160iam deriniui geriausiai tinka didesni, tvirti ir \u0161iek tiek r\u016bg\u0161tesni obuoliai, kurie kepdami sumink\u0161t\u0117ja, bet nepraranda formos. I\u0161skobiant svarbu palikti storesnes sieneles, kad vaisius nei\u0161ti\u017et\u0173 ir i\u0161laikyt\u0173 \u012fdar\u0105 iki pat patiekimo.<\/p>\n
\u012edarui da\u017eniausiai pasirenkama malta m\u0117sa, svog\u016bnas ir \u0161vie\u017eias \u010diobrelis, o saldesn\u0119 nat\u0105 suteikia razinos. Skonio balans\u0105 sustiprina pipirai, o tekst\u016br\u0105 ir malon\u0173 kartum\u0105 suteikia graikiniai rie\u0161utai, kuriuos verta \u012fmai\u0161yti pa\u010dioje gaminimo pabaigoje, kad likt\u0173 tra\u0161k\u016bs.<\/p>\n
Kepimo temperat\u016bra paprastai siekia apie 180 laipsni\u0173, o laikas priklauso nuo obuoli\u0173 dyd\u017eio, ta\u010diau da\u017eniausiai pakanka 25\u201330 minu\u010di\u0173. Praktinis patarimas paprastas: \u012fdar\u0105 d\u0117kite su lengva \u201ekalvele\u201c, nes m\u0117sa kepdama truput\u012f susitrauks.<\/p>\n
Tokie obuoliai tinka patiekti su r\u016bg\u0161tesn\u0117mis salotomis, duona su raugu ar bulvi\u0173 tyre, o m\u0117sos pasirinkim\u0105 galima priderinti prie progos. Norint ry\u0161kesnio skonio, da\u017enai pasirenkamas kiaulienos ir jautienos mi\u0161inys, o lengvesnei versijai tinka pauk\u0161tiena.<\/p>\n","protected":false},"excerpt":{"rendered":"
Kepti obuoliai su m\u0117sos \u012fdaru, \u010diobreliu ir graikiniais rie\u0161utais \u2013 netik\u0117tas s\u016brus patiekalas, kuris tinka ir vakarienei, ir vai\u0161\u0117ms.<\/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":[18014,5691,51259,38099,1807,1808],"miestas":[],"class_list":["post-66565","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-ciobrelis","tag-graikiniai-riesutai","tag-kepti-obuoliai","tag-maltos-mesos-patiekalai","tag-receptai","tag-uzkandziai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/66565","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=66565"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/66565\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=66565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=66565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=66565"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=66565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}