{"id":670,"date":"2026-03-23T22:47:00","date_gmt":"2026-03-23T22:47:00","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/03\/23\/majonezas-i-velyku-babka-sis-triukas-daro-ja-puria-ir-minksta-daugelis-apie-tai-nezino\/"},"modified":"2026-03-23T22:47:00","modified_gmt":"2026-03-23T22:47:00","slug":"majonezas-i-velyku-babka-sis-triukas-daro-ja-puria-ir-minksta-daugelis-apie-tai-nezino","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/03\/23\/majonezas-i-velyku-babka-sis-triukas-daro-ja-puria-ir-minksta-daugelis-apie-tai-nezino\/","title":{"rendered":"Majonezas \u012f Velyk\u0173 babk\u0105? \u0160is triukas daro j\u0105 puri\u0105 ir mink\u0161t\u0105 \u2013 daugelis apie tai ne\u017eino"},"content":{"rendered":"<p>Velykin\u0117 babka tur\u0117t\u0173 b\u016bti lengva, \u0161velni, mink\u0161ta ir maloniai dr\u0117gna, o ne sausa ir trupanti taip, kad be arbatos k\u0105snio neprarysi. Deja, net ir laikantis paprasto recepto rezultat\u0105 nesunku sugadinti: pakanka netiksli\u0173 riebal\u0173 proporcij\u0173, per ilgo kepimo ar pernelyg intensyvaus mai\u0161ymo, ir visas darbas nueina perniek.<\/p>\n<p>Tod\u0117l vis daugiau \u017emoni\u0173 renkasi netik\u0117t\u0105 pried\u0105, kuris da\u017eniau siejamas su sumu\u0161tiniais ar salotomis, o ne su kepiniais. Kalbama apie majonez\u0105 \u2013 tinkamai panaudotas jis nekei\u010dia babkos skonio, ta\u010diau gali pad\u0117ti i\u0161gauti kremi\u0161kesn\u0119 tekst\u016br\u0105, didesn\u012f purum\u0105 ir ilgiau i\u0161silaikant\u012f \u0161vie\u017eum\u0105.<\/p>\n<p>Da\u017ena klaida kepant babk\u0105 \u2013 per ma\u017eai ingredient\u0173, suteikian\u010di\u0173 dr\u0117gm\u0117s ir \u0161velnumo. Neretai \u017emon\u0117s laikosi sen\u0173 recept\u0173, o paskui stebisi, kad kepinys gavosi kietas arba sausas. Babkai reikia ne tik milt\u0173 ir kiau\u0161ini\u0173, bet ir tinkamo riebal\u0173 kiekio, kuris po kepimo padeda i\u0161laikyti mink\u0161tum\u0105.<\/p>\n<p>Vis d\u0117lto vien majonezas problemos nei\u0161spr\u0119s, jei daromi pagrindiniai techniniai nusi\u017eengimai. Babka nem\u0117gsta ilgo plakimo ar mai\u0161ymo po to, kai sudedami miltai. Per ilgai mai\u0161ant te\u0161la gali tapti sunkesn\u0117, o kepinys \u2013 ma\u017eiau purus. Tod\u0117l sausus ingredientus geriausia \u012fmai\u0161yti trumpai, tik tol, kol jie susijungia.<\/p>\n<p>Taip pat svarbu, kad kiau\u0161iniai, majonezas ir sviestas arba aliejus b\u016bt\u0173 kambario temperat\u016bros. Ne ma\u017eiau reik\u0161minga ir kepimo temperat\u016bra: per auk\u0161ta greitai \u201eu\u017edaro\u201c vir\u0161\u0173, o vidus ima saus\u0117ti. Geriau kepti tolygiai, ramiau, ir be reikalo neatidarin\u0117ti orkait\u0117s dureli\u0173 kas kelias minutes.<\/p>\n<p>Ingredientai:<\/p>\n<p>Paruo\u0161imo b\u016bdas:<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Velykin\u0117 babka tur\u0117t\u0173 b\u016bti lengva, \u0161velni, mink\u0161ta ir maloniai dr\u0117gna, o ne sausa ir trupanti taip, kad be arbatos k\u0105snio neprarysi. Deja, net ir laikantis paprasto recepto rezultat\u0105 nesunku sugadinti: pakanka netiksli\u0173 riebal\u0173 proporcij\u0173, per ilgo kepimo ar pernelyg intensyvaus mai\u0161ymo, ir visas darbas nueina perniek. Tod\u0117l vis daugiau \u017emoni\u0173 renkasi netik\u0117t\u0105 pried\u0105, kuris da\u017eniau [&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":[4],"tags":[],"miestas":[],"class_list":["post-670","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\/670","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=670"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/670\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=670"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}