{"id":194,"date":"2017-12-11T22:10:17","date_gmt":"2017-12-11T20:10:17","guid":{"rendered":"http:\/\/andrestover.com\/?p=194"},"modified":"2024-10-11T21:57:18","modified_gmt":"2024-10-11T18:57:18","slug":"piparkoogid","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/piparkoogid\/","title":{"rendered":"Piparkoogid"},"content":{"rendered":"\n

Millised j\u00f5ulud on ilma piparkookideta? Soovin siinkohal jagada retsepti, mida mu ema kasutab piparkookide tegemiseks.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Taigna valmistamine : 1 tund
Tase: mitte liiga keerukas
Kogus: hea karbit\u00e4is piparkooke<\/mark><\/p>\n\n\n\n

Valmistamine:<\/span>
Tainas<\/em>:<\/p>\n\n\n\n

  1. 400g hea kvaliteediga v\u00f5id<\/li>
  2. 2 suuremat muna<\/li>
  3. 0,25tl soola<\/li>
  4. 1-2 spl piparkoogi maitseainet (Santa Maria oma on ok), aga kes soovib katsetada, see v\u00f5iks proovida segada valmis oma segu.<\/li>
  5. 1,5tl soodat<\/li>
  6. 1kg nisujahu<\/li>
  7. 500g suhkrut<\/li>
  8. 250ml vett<\/li><\/ol>\n\n\n\n

    Valmistamine:<\/span>
    Tainas<\/em>:<\/p>\n\n\n\n

    1. Aja vesi keema.<\/li>
    2. Sulatada paksup\u00f5hjalises suuremas potis pool suhkrukogusest ja karamellista keskmisel v\u00f5i k\u00f5rgemal kuumusel. Kui suhkur on m\u00f5nusalt pruun, lisa ettevaatlikult ja v\u00e4hehaaval 250ml keeva vett. Alandada kuumus madalaks. Ettevaatust auruga, segada pidevalt.<\/li>
    3. Lisa teine pool suhkrust, lahusta segades. Lase keema kuni segu hakkab pruunistuma. See on tunnetuslik protsess. Kes soovivad tumeadama ja kergelt isegi k\u00f5rbenud suhkru maitsega piparkooke, see v\u00f5ib lasta siirupi tumepruuniks, kes soovib heledamaid piparkooke, see pruunistagu siirup helepruuniks.<\/li>
    4. Jahuta siirup toatemperatuurile. Sulata v\u00f5i, lisa munad, sool, maitseaine ja l\u00f5puks soodaga segatud jahu.<\/li>
    5. S\u00f5tku tainas \u00fchtlaseks, keera toidukilesse ja pane k\u00fclmkappi seisma. K\u00fcpsetada v\u00f5ib j\u00e4rgmisel p\u00e4eval, aga parimatulemuse saab kui tainast hoida paar n\u00e4dalat k\u00fclmkapis. Vahepeal v\u00f5ib seda maitsta ja lisada maitseaineid kui vaja.<\/li>
    6. Enne k\u00fcpsetamist t\u00f5sta taigen toasooja, kuumuta ahi 200 kraadi juurde, raputa t\u00f6\u00f6pinnale jahu, rulli tainas umbes 3-4mm paksuseks, vormi soovitud kujundid ja k\u00fcpseta umbes 8 min (aeg s\u00f5ltub ahju erip\u00e4radest).<\/li><\/ol>\n\n\n\n

      Glasuur<\/em>:<\/p>\n\n\n\n

      1. \u00be klaasi tuhksuhkrut<\/li>
      2. 1 munavalge<\/li>
      3. 1tl sidrunimahla<\/li><\/ol>\n\n\n\n

        Valmistamine<\/span>:<\/p>\n\n\n\n

        1. Mikserdada munavalge \u00fclik\u00f5vaks vahuks, lisada v\u00e4hehaaval suhkur, mikserdada edasi, lisada sidruni mahl.
          Valmistada glasuuri nii palju kui vaja piparkookide kaunistamiseks.<\/li><\/ol>\n\n\n\n

          Glasuuri kandmiseks piparkookidele saab kasutada tugevaid kilekotte, millel nurk \u00e4ra l\u00f5igatud, spetsiaalseid pritse, saab ka teha valgeid piparkooke pintseldades glasuuri piparkookidele.
          Valmis!!<\/p>\n\n\n\n

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

          Millised j\u00f5ulud on ilma piparkookideta? Soovin siinkohal jagada retsepti, mida mu ema kasutab piparkookide tegemiseks. Taigna valmistamine : 1 tundTase: mitte liiga keerukasKogus: hea karbit\u00e4is piparkooke Valmistamine:Tainas: 400g hea kvaliteediga v\u00f5id 2 suuremat muna 0,25tl soola 1-2 spl piparkoogi maitseainet (Santa Maria oma on ok), aga kes soovib katsetada, see v\u00f5iks proovida segada valmis oma […]<\/p>\n","protected":false},"author":1,"featured_media":187,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,691,49,773],"tags":[63],"class_list":["post-194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-cookies","category-magustoidud","category-nostalgic-foods","tag-piparkook","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\/194","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=194"}],"version-history":[{"count":15,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/194\/revisions"}],"predecessor-version":[{"id":4993,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/194\/revisions\/4993"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/187"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}