{"id":8634,"date":"2026-06-01T02:00:00","date_gmt":"2026-06-01T02:00:00","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/04\/20\/tobulas-obuoliu-pyragas-per-valanda-vienas-netiketas-priedas-pavercia-ji-puriu-kaip-debesis\/"},"modified":"2026-06-01T07:05:50","modified_gmt":"2026-06-01T07:05:50","slug":"tobulas-obuoliu-pyragas-per-valanda-vienas-netiketas-priedas-pavercia-ji-puriu-kaip-debesis","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/06\/01\/tobulas-obuoliu-pyragas-per-valanda-vienas-netiketas-priedas-pavercia-ji-puriu-kaip-debesis\/","title":{"rendered":"Tobulas obuoli\u0173 pyragas per valand\u0105: vienas netik\u0117tas priedas paver\u010dia j\u012f puriu kaip debesis"},"content":{"rendered":"<p>Obuoli\u0173 pyragas \u2013 vienas populiariausi\u0173 namini\u0173 desert\u0173. Da\u017eniausiai ant stalo karaliauja \u0161arlot\u0117 ar obuoli\u0173 pyragas, kepami \u0161eimos susib\u016brimams ir \u0161vent\u0117ms, ta\u010diau \u0161is kepinys puikiai tinka ir kasdienai: paruo\u0161iamas greitai, o ingredientai \u2013 paprasti.<\/p>\n<p>\u0160\u012f kart\u0105 si\u016blome \u0161iek tiek kitok\u012f variant\u0105, kuris savo skoniu primena klasikin\u0119 \u0161arlot\u0119, ta\u010diau vienas priedas i\u0161 esm\u0117s pakei\u010dia tekst\u016br\u0105. D\u0117l jo pyragas tampa lengvesnis, puresnis, ilgiau i\u0161lieka dr\u0117gnas ir \u0161vie\u017eias, tod\u0117l idealiai dera prie kavos ar arbatos.<\/p>\n<p>Pagrindinis \u0161io recepto akcentas \u2013 pasukos. \u012emai\u0161ytos \u012f te\u0161l\u0105 jos suteikia \u0161velni\u0105, kremi\u0161k\u0105 konsistencij\u0105 ir veikia tarsi nat\u016bralus puriklis. Be to, pasuk\u0173 lengva r\u016bg\u0161tel\u0117 maloniai subalansuoja pyrago saldum\u0105.<\/p>\n<p>Pasuk\u0173 obuoli\u0173 pyragui prireiks \u012fprast\u0173 produkt\u0173: obuoli\u0173, kvietini\u0173 milt\u0173, kiau\u0161ini\u0173, aliejaus ir keli\u0173 virtuv\u0117je da\u017eniausiai randam\u0173 pried\u0173. Belieka kibti \u012f darb\u0105.<\/p>\n<h2>Pasuk\u0173 obuoli\u0173 pyragas: paprastas receptas<\/h2>\n<h3>Ingredientai<\/h3>\n<ul>\n<li>2,5 stiklin\u0117s kvietini\u0173 milt\u0173<\/li>\n<li>1 stiklin\u0117 pasuk\u0173<\/li>\n<li>0,5 stiklin\u0117s aliejaus<\/li>\n<li>1 stiklin\u0117 smulkaus cukraus<\/li>\n<li>2 kiau\u0161iniai<\/li>\n<li>3 arbatiniai \u0161auk\u0161teliai kepimo milteli\u0173<\/li>\n<li>5\u20136 obuoliai<\/li>\n<li>malto cinamono<\/li>\n<\/ul>\n<h3>Gaminimo eiga<\/h3>\n<ol>\n<li>Kiau\u0161inius i\u0161plakite su cukrumi, kol mas\u0117 taps \u0161viesi ir puri. Tuomet supilkite aliej\u0173 ir pasukas, i\u0161mai\u0161ykite.<\/li>\n<li>Miltus sumai\u0161ykite su kepimo milteliais. Suberkite \u012f duben\u012f su kiau\u0161ini\u0173 mase ir i\u0161mai\u0161ykite iki vientisos te\u0161los.<\/li>\n<li>Te\u0161l\u0105 supilkite \u012f kepimo popieriumi i\u0161klot\u0105 skard\u0105.<\/li>\n<li>Ant vir\u0161aus paskleiskite kubeliais supjaustytus obuolius ir pabarstykite cinamonu.<\/li>\n<li>Kepkite 180 laipsni\u0173 temperat\u016broje apie 60 minu\u010di\u0173.<\/li>\n<li>I\u0161kepim\u0105 patikrinkite mediniu pagaliuku \u2013 jei i\u0161traukus jis sausas, pyragas paruo\u0161tas.<\/li>\n<li>Atv\u0117sinkite, o prie\u0161 patiekdami galite pabarstyti cukraus pudra.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Obuoli\u0173 pyragas \u2013 vienas populiariausi\u0173 namini\u0173 desert\u0173. Da\u017eniausiai ant stalo karaliauja \u0161arlot\u0117 ar obuoli\u0173 pyragas, kepami \u0161eimos susib\u016brimams ir \u0161vent\u0117ms, ta\u010diau \u0161is kepinys puikiai tinka ir kasdienai: paruo\u0161iamas greitai, o ingredientai \u2013 paprasti. \u0160\u012f kart\u0105 si\u016blome \u0161iek tiek kitok\u012f variant\u0105, kuris savo skoniu primena klasikin\u0119 \u0161arlot\u0119, ta\u010diau vienas priedas i\u0161 esm\u0117s pakei\u010dia tekst\u016br\u0105. D\u0117l jo [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":8635,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"miestas":[],"class_list":["post-8634","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maistas"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/8634","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=8634"}],"version-history":[{"count":1,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/8634\/revisions"}],"predecessor-version":[{"id":32053,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/8634\/revisions\/32053"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media\/8635"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=8634"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=8634"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=8634"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=8634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}