{"id":1564,"date":"2017-05-03T00:04:09","date_gmt":"2017-05-02T22:04:09","guid":{"rendered":"http:\/\/52kartai.lt\/?p=1564"},"modified":"2017-05-08T20:52:38","modified_gmt":"2017-05-08T18:52:38","slug":"obuoliu-rabarbaru-pyragas","status":"publish","type":"post","link":"https:\/\/52kartai.lt\/?p=1564","title":{"rendered":"OBUOLI\u0172-RABARBAR\u0172 PYRAGAS"},"content":{"rendered":"

Gaivus su malonia r\u016bg\u0161tele obuoli\u0173-rabarbaru pyragas puikiai tiks \u0161ventinei vakarienei arba pietums u\u017ebaigti.<\/p>\n

\n

Ingredientai<\/h3>\n
\n <\/p>\n
TRAPIAI TE\u0160LAI<\/h6>\n
    \n
  • 100 g sviesto<\/li>\n
  • 300 g milt\u0173<\/li>\n
  • 1 kiau\u0161inio<\/li>\n
  • 50 g cukraus<\/li>\n
  • 10 g vanilinio cukraus<\/li>\n
       <\/ol>\n<\/ul>\n

       <\/p>\n

      KREMUI<\/h6>\n
        \n
      • 150 ml grietin\u0117l\u0117s<\/li>\n
      • 20 g cukraus<\/li>\n
      • 10 g vanilinio cukraus<\/li>\n
      • 1 kiau\u0161inio trynio<\/li>\n
      • 1 arbatinio \u0161auk\u0161telio kukur\u016bz\u0173 krakmolo (i\u0161tirpinti vandenyje ~ 40ml)<\/li>\n
           <\/ol>\n<\/ul>\n

           <\/p>\n

          \u012eDARUI<\/h6>\n
            \n
          • 500 g rabarbar\u0173<\/li>\n
          • 200 g obuoli\u0173<\/li>\n
          • 100 g cukraus<\/li>\n
          • \u017diupsnis cinamono<\/li>\n
          • 20 g kukur\u016bz\u0173 krakmolo<\/li>\n
               <\/ol>\n<\/ul>\n

               <\/p>\n

              TRUPINIAMS<\/h6>\n
                \n
              • 100 g milt\u0173<\/li>\n
              • 80 g sviesto<\/li>\n
              • 80 g cukraus<\/li>\n
                   <\/ol>\n<\/ul>\n

                   \n<\/p><\/div>\n

                  Kiek:<\/strong>4 \u017emon\u0117msSud\u0117tingumas:<\/strong>vidutini\u0161ka<\/div>\n<\/div>\n

                  1. Kambario temperat\u016bros sviest\u0105 i\u0161minkykite su miltais, \u012fmu\u0161kite kiau\u0161inius, sud\u0117kite cukr\u0173, drusk\u0105 ir suminkykite visk\u0105 iki vientisos mas\u0117s. Gaut\u0105 te\u0161l\u0105 sud\u0117kite \u012f maistin\u0119 pl\u0117vel\u0119 ir valandai pad\u0117kite \u012f \u0161aldytuv\u0105. <\/p>\n

                  2. Paruo\u0161kite krem\u0105. Grietin\u0117l\u0119 sumai\u0161ykite su tryniais ir cukrumi ir kaitinkite ant silpnos ugnies nuolat mai\u0161ydami, kol u\u017evirs. Jei konsistencija per skysta, \u012fd\u0117kite kukur\u016bz\u0173 krakmolo prie\u0161 tai j\u012f sumai\u0161\u0119 su trupu\u010diu vandens. Pavirkite dar minut\u0119 ir atv\u0117sinkite. <\/p>\n

                  3. Paruo\u0161kite \u012fdar\u0105. Rabarbarus ir obuolius supjaustykite apie 1 cm kubeliais, sumai\u0161ykite su cukrumi ir cinamonu bei kukur\u016bz\u0173 krakmolu. Visk\u0105 gerai i\u0161mai\u0161ykite, sud\u0117kite \u012f ind\u0105 ir apie 15 min. kepkite orkait\u0117je, kad i\u0161b\u0117gt\u0173 dalis sul\u010di\u0173. Atv\u0117sinkite. <\/p>\n

                  4. I\u0161 \u0161aldytuvo i\u0161imkite paruo\u0161t\u0105 trapi\u0105 te\u0161l\u0105, j\u0105 i\u0161ko\u010diokite iki 0,5 cm storio, i\u0161klokite ja kepimo form\u0105 (kiekiai nurodyti 18 cm skersmens formai), u\u017ed\u0117kite kepimo popieriumi ir suberkite pupeli\u0173 ar \u017eirni\u0173, kad kepant likt\u0173 gra\u017eus pyrago pagrindas ir kepkite apie 15 min. iki 180-190 \u00b0C \u012fkaitintoje orkait\u0117je. I\u0161kepus\u012f pyrago pagrind\u0105 atv\u0117sinkite. <\/p>\n

                  5. Ant pyrago pagrindo supikite krem\u0105 (1 cm storio), sud\u0117kite \u012fdar\u0105 ir ant vir\u0161aus u\u017ebarstykite paruo\u0161tus trupinius: miltus sumai\u0161ytus su cukrumi ir mink\u0161tu sviestu. Kepkite 170-180 \u00b0C \u012fkaitintoje orkait\u0117je apie 20 minu\u010di\u0173, kol vir\u0161us gra\u017eiai apskrus.<\/p>\n","protected":false},"excerpt":{"rendered":"

                  Gaivus su malonia r\u016bg\u0161tele obuoli\u0173-rabarbaru pyragas puikiai tiks \u0161ventinei vakarienei arba pietums u\u017ebaigti. Ingredientai   TRAPIAI TE\u0160LAI 100 g sviesto 300 g milt\u0173 1 kiau\u0161inio 50 g cukraus 10 g …<\/p>\n","protected":false},"author":30,"featured_media":1546,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,19,7],"tags":[],"class_list":["post-1564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-36","category-52x","category-desertai"],"_links":{"self":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/1564","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1564"}],"version-history":[{"count":7,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/1564\/revisions"}],"predecessor-version":[{"id":1580,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/1564\/revisions\/1580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/media\/1546"}],"wp:attachment":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}