{"id":1079,"date":"2019-07-18T22:27:14","date_gmt":"2019-07-18T19:27:14","guid":{"rendered":"http:\/\/andrestover.com\/?p=1079"},"modified":"2019-07-23T08:32:28","modified_gmt":"2019-07-23T05:32:28","slug":"almond-chocolate-brownie","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/almond-chocolate-brownie\/","title":{"rendered":"Mandli-\u0161okolaadi brownie"},"content":{"rendered":"

Brownie saamis v\u00f5i avastamislugu on veidi segane, samuti ka konsistents ja vorm, kuidas brownie v\u00e4lja peab n\u00e4gema. Esimest korda mainiti brownie sarnast maiustust millalgi 19 sajandi l\u00f5pus. 20 sajandi alguseks oli brownie juba m\u00f5nev\u00f5rra levinud ja retsepte publitseeritud kokaraamatutes. Brownie on \u0161okolaadimaiustus, mida v\u00f5ib pidada ka koogiks, sest selle aluseks on jahu, millest valmistatakse tainas. Lisaks jahule sisaldab brownie palju \u0161okolaadi, vaniljet, vahel p\u00e4hkleid, toorjuustu ja muud head-paremat. Minumeelest on ideaalne browni selline, mis on pealt kergelt kr\u00f5be, aga seest veidi n\u00e4tske ja sula\u0161okolaadine.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 20 min taigna segamine, 40 min k\u00fcpsetamine.<\/span>
\nTase: lihtne<\/span>
\nKogus: \u00fcks kook 30-40 t\u00fckki<\/span><\/p>\n

Koostisosad:<\/span>
\n260 g v\u00f5id
\n300 g kvaliteetset k\u00fcpsetus\u0161okolaadi
\n3-4 tilka mandliekstrakti (v\u00f5ib \u00e4ra j\u00e4tta)
\n220 g jahu
\n0,5 tl meresoola
\n1 tl k\u00fcpsetuspulbrit
\n1-2 tl vaniljesuhkrut
\n280 g rafineerimata suhkrut
\n3 muna
\n150 g hakitud mandleid<\/p>\n

Valmistamine:<\/span>
\n1. Sulata madalal kuumusel v\u00f5i ja \u0161okolaad
\n2. Vahusta suhkur, vaniljesuhkur ja munad ning lisa sulatatud \u0161okolaad ja v\u00f5i
\n4. Lisa jahu, sool, k\u00fcpsetuspulber ja mandlid, sega l\u00e4ikivaks taignaks.
\n5. Vala tainas laia k\u00fcpsetuspaberiga vooderdatud vormi. Tainas on \u00fcpris maitsev ka toorena. Tuleb j\u00e4lgida, et k\u00fcpsetamise juures olevad abilised seda enne k\u00fcpsetamist \u00e4ra ei s\u00f6\u00f6…
\n6. K\u00fcpseta 170 kraadi juures 40 min. Browni kaotab pealt l\u00e4ike ja saab endale kerge kooriku, seest aga j\u00e4\u00e4b m\u00f5nusalt \u0161okolaadiseks ja n\u00e4tskeks.
\nServeeri soojalt erinevate koorej\u00e4\u00e4tistega.
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Brownie saamis v\u00f5i avastamislugu on veidi segane, samuti ka konsistents ja vorm, kuidas brownie v\u00e4lja peab n\u00e4gema. Esimest korda mainiti brownie sarnast maiustust millalgi 19 sajandi l\u00f5pus. 20 sajandi alguseks oli brownie juba m\u00f5nev\u00f5rra levinud ja retsepte publitseeritud kokaraamatutes. Brownie on \u0161okolaadimaiustus, mida v\u00f5ib pidada ka koogiks, sest selle aluseks on jahu, millest valmistatakse tainas. […]<\/p>\n","protected":false},"author":1,"featured_media":1080,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[58,57],"class_list":["post-1079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","tag-mandlid","tag-sokolaad","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1079","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1079"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1079\/revisions"}],"predecessor-version":[{"id":1087,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1079\/revisions\/1087"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1080"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}