\u012eprastai pakanka burok\u0117lius i\u0161virti arba i\u0161kepti, tuomet sutarkuoti smulkia tarka arba susmulkinti virtuviniu kombainu, sumai\u0161yti su krienais ir pagardinti pagal skon\u012f. Vis d\u0117lto burok\u0117li\u0173 paruo\u0161imo b\u016bdas Velyk\u0173 cveklei netur\u0117t\u0173 b\u016bti atsitiktinis \u2013 virti burok\u0117liai suteikia vienok\u012f skon\u012f ir tekst\u016br\u0105, o kepti \u2013 kitok\u012f. Verta apsispr\u0119sti, kas jums svarbiau.<\/p>\n
Tradicin\u0117 cvekl\u0117 da\u017eniausiai gaminama i\u0161 virt\u0173 burok\u0117li\u0173, tod\u0117l b\u016btent prie tokio skonio daugelis yra priprat\u0119. Virti burok\u0117liai b\u016bna \u0161velnios, kremi\u0161kesn\u0117s konsistencijos, turi daugiau dr\u0117gm\u0117s, tod\u0117l juos lengviau sutarkuoti itin smulkiai. Ta\u010diau verdant (net ir su lupena) dalis skonio bei sul\u010di\u0173 pereina \u012f vanden\u012f, tod\u0117l tokie burok\u0117liai paprastai b\u016bna ma\u017eiau intensyv\u016bs nei kepti orkait\u0117je. Be to, j\u0173 spalva da\u017eniausiai b\u016bna \u0161viesesn\u0117.<\/p>\n
Cvekl\u0117 i\u0161 kept\u0173 burok\u0117li\u0173 \u012fgauna tamsesn\u0119 spalv\u0105 ir ry\u0161kesn\u012f, sodresn\u012f skon\u012f. Kepant atsiranda maloni saldumo nata, kuri gra\u017eiai subalansuoja krien\u0173 a\u0161trum\u0105. Tiesa, yra ir minusas: i\u0161kepti burok\u0117liai b\u016bna standesni, tod\u0117l juos sunkiau sutarkuoti iki visi\u0161kai vientisos mas\u0117s. D\u0117l to cvekl\u0117 gali i\u0161eiti labiau \u201egr\u016bd\u0117ta\u201c, su ry\u0161kesne strukt\u016bra.<\/p>\n
Jei norite suderinti abiej\u0173 metod\u0173 privalumus, galite mai\u0161yti virtus ir keptus burok\u0117lius. Taip i\u0161laikysite \u0161velni\u0105, kremi\u0161k\u0105 tradicin\u0117s cvekl\u0117s tekst\u016br\u0105, o kartu gausite ry\u0161kesn\u0119 spalv\u0105 ir intensyvesn\u012f, kiek karameli\u0161k\u0105 kept\u0173 burok\u0117li\u0173 skon\u012f.<\/p>\n
Atminkite: prie\u0161 verdant burok\u0117lius nereik\u0117t\u0173 per giliai nupjauti \u0161akneli\u0173 ir lapko\u010di\u0173, kad \u012f vanden\u012f i\u0161tek\u0117t\u0173 kuo ma\u017eiau sul\u010di\u0173. Prie\u0161 kepant kiekvien\u0105 burok\u0117l\u012f apvyniokite aliuminio folija. Kepkite, kol sumink\u0161t\u0117s \u2013 vidutinio dyd\u017eio burok\u0117liams, esant 180 laipsni\u0173 temperat\u016brai, da\u017eniausiai prireikia apie 60\u201390 minu\u010di\u0173. Tiek virtus, tiek keptus burok\u0117lius nulupkite tik atv\u0117susius, o tuomet sutarkuokite smulkia tarka.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u012eprastai pakanka burok\u0117lius i\u0161virti arba i\u0161kepti, tuomet sutarkuoti smulkia tarka arba susmulkinti virtuviniu kombainu, sumai\u0161yti su krienais ir pagardinti pagal skon\u012f. Vis d\u0117lto burok\u0117li\u0173 paruo\u0161imo b\u016bdas Velyk\u0173 cveklei netur\u0117t\u0173 b\u016bti atsitiktinis \u2013 virti burok\u0117liai suteikia vienok\u012f skon\u012f ir tekst\u016br\u0105, o kepti \u2013 kitok\u012f. Verta apsispr\u0119sti, kas jums svarbiau. Tradicin\u0117 cvekl\u0117 da\u017eniausiai gaminama i\u0161 virt\u0173 burok\u0117li\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":[],"miestas":[],"class_list":["post-669","post","type-post","status-publish","format-standard","hentry","category-maistas"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/669","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=669"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/669\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=669"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}