{"id":158,"date":"2017-12-03T10:33:17","date_gmt":"2017-12-03T08:33:17","guid":{"rendered":"http:\/\/andrestover.com\/?p=158"},"modified":"2018-11-17T15:34:55","modified_gmt":"2018-11-17T13:34:55","slug":"gluteenivaba-sokolaadi-fondant","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/gluteenivaba-sokolaadi-fondant\/","title":{"rendered":"Gluteenivaba \u0161okolaadi fondant"},"content":{"rendered":"

Fondanti v\u00f5i laavakoogi ajalugu ei ole v\u00e4ga pikk ja ulatub vaid 1980-ndatesse aastatesse. Wikipedia<\/a> j\u00e4rgi on fondanti leiutaja New Yorki kokk Jean-Georges Vongerichten, aga prantslades v\u00e4idavad, et nemad on selle koogi leiutanud juba varem. Olgu, kuidas on, aga kui see kook \u00f5igesti v\u00e4lja tuleb, siis on see p\u00e4ris maitsev. Gluteenivabaks on fondanti \u00fcsna lihtne teha, sest jahu hulk, mis selle koogi sisse l\u00e4heb on p\u00e4ris v\u00e4ike ja jahu ei m\u00f5juta v\u00e4ga koogi tekstuuri.\u00a0Gluteenivabadest jahusegudest sobivad h\u00e4sti ka meie supermarketites saadaolevad gluteenivabad jahusegud, n\u00e4iteks firma Orgran<\/a> saiajahud, eriti neile, kellel ei ole otsest ligip\u00e4\u00e4su minu Jahusegule “7”:)<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 15 min ettevalmistus, 15-20 min k\u00fcpsetamine<\/span>
\n Tase: keskmine<\/span>
\n Kogus: kaheksa kooki<\/span><\/p>\n

Koostisosad<\/span>
\n170g tumedat \u0161okolaadi
\n150g v\u00f5id (v\u00f5ib kasutada taimset v\u00f5id)
\n160g suhkrut
\n75g jahu
\n4 muna
\n1tl vaniljet
\nV\u00e4ike n\u00e4put\u00e4is meresoola<\/p>\n

 <\/p>\n

Valmistamine<\/span>
\n1. V\u00f5i ja \u0161okolaad sulatada madalal kuumusel
\n2. Munad, suhkur ja vanilje vahustada miksriga
\n3. Mikserdada sulatatud \u0161okolaad ja v\u00f5i munade ja suhkru seguga kokku, vahustada
\n4. Lisada jahu ja sega v\u00f5i mikserda \u00fchtlaseks
\n5. Valada taigen eelm\u00e4\u00e4ritud k\u00fcpsetusvormidesse, parimad on silikoonvormid. Mina olen hakanud fondanti pakkuma portselanist creme brule vormidest ja ei v\u00fcta koogikesi peale k\u00fcpsetamist vormist v\u00e4lja.
\n6. K\u00fcpsetada 180 kraadi juures. K\u00fcpsetamise aeg tahab natuke timmimist. Minu ahi teeb ideaalseid fondante 16 minutiga, m\u00f5ni teine ahi j\u00e4lle 18 minutiga.
\n7. Kallutada valmis fondant ettevaatlikult taldrikule v\u00f5i j\u00e4tta vormi ja s\u00fc\u00fca otse sealt. Puistata peale tuhksuhkrut. Serveerida j\u00e4\u00e4tise, sorbeti, vahukoorega v\u00f5i s\u00fc\u00fca niisama.
\nValmis!!<\/p>\n

Paar n\u00fcanssi, mida tasub proovida, et klassikalise fondanti maitset muuta. \u00dcks v\u00f5imalus on lisada pool teelusikat\u00e4is peenestatud piparm\u00fcndilehti ja 1 teelusikat\u00e4is apelsinisukaati, samuti peaks h\u00e4sti sobime v\u00e4iksese hulga t\u0161illi lisamine, nt 0,25 tl t\u00e4isportsionile.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

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

Fondanti v\u00f5i laavakoogi ajalugu ei ole v\u00e4ga pikk ja ulatub vaid 1980-ndatesse aastatesse. Wikipedia j\u00e4rgi on fondanti leiutaja New Yorki kokk Jean-Georges Vongerichten, aga prantslades v\u00e4idavad, et nemad on selle koogi leiutanud juba varem. Olgu, kuidas on, aga kui see kook \u00f5igesti v\u00e4lja tuleb, siis on see p\u00e4ris maitsev. Gluteenivabaks on fondanti \u00fcsna lihtne teha, […]<\/p>\n","protected":false},"author":1,"featured_media":299,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,9,49,8],"tags":[40,57,5,365,4],"class_list":["post-158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-piimavabad","category-magustoidud","category-gluteenivabad","tag-kook","tag-sokolaad","tag-piimavaba","tag-french","tag-gluteenivaba","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":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/158","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=158"}],"version-history":[{"count":11,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/158\/revisions"}],"predecessor-version":[{"id":585,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/158\/revisions\/585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/299"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}