{"id":212,"date":"2017-12-22T20:57:20","date_gmt":"2017-12-22T20:57:20","guid":{"rendered":"http:\/\/andrestover.com\/?p=212"},"modified":"2021-10-23T14:33:06","modified_gmt":"2021-10-23T11:33:06","slug":"kaneelirullid","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/kaneelirullid\/","title":{"rendered":"Kaneelirullid"},"content":{"rendered":"

Kaneelirulle valmistatakse v\u00e4ga paljudes riikides \u00fcle maailma nii P\u00f5hja Ameerikas kui ka P\u00fchja Euroopas. Lihtsad kaneelirullid valmistatakse enamasti p\u00e4rmi-muretaigna rullikeeruatud lehest, millele on lisatud magus t\u00e4idis, mis v\u00f5ib olla suhkur, \u00f5un, pirn, \u0161okolaad jne.
\nToon siia lihtsa ja klassikalise retsepti kaneelirullide tegemiseks, mida ma valmistasin p\u00e4ev enne j\u00f5ulup\u00fchi t\u00f6\u00f6l t\u00f6\u00f6kaaslastele.<\/p>\n

Valmistamisaeg: 15 min taigna segamine, 1-1,5 tundi taigna kerkimine, 20 min valmistamine ja k\u00fcpsetamine.<\/span>
\n Tase: lihtne<\/span>
\n Kogus: umbes 80 v\u00e4ikest kaneelirulli<\/span><\/p>\n

Koostisosad<\/span>
\nTainas:
\n700g k\u00f5rge kvaliteedilist nisujahu
\n2 kruusi piima
\n200g 82% v\u00f5id
\nN\u00e4put\u00e4is soola
\n50g p\u00e4rmi
\n3 spl suhkrut<\/p>\n

T\u00e4idis:
\nJahvatatud kaneel
\nSuhkur
\nToasoe v\u00f5i
\nMuna (pintseldamiseks)
\nVaniljesuhkur
\nTuhksuhkur<\/p>\n

Valmistamine<\/span>
\n1. Lahusta p\u00e4rm v\u00e4heses piimas.
\n2. Kaalu segamiskaussi jahu, lisa suhkur ja sool
\n3. Sulata madalal kuumusel v\u00f5i
\n4. Lisa p\u00e4rm ja \u00fclej\u00e4\u00e4nud piim
\n5. S\u00f5tku tainast v\u00e4hemalt 10 minutit. Kui see hakkab k\u00e4te k\u00fclge v\u00f5i tundub liiga vedel, lisa natuke jahu
\n6. Tainas peab olema vetruv, aga mitte liiga sitke
\n7. Kata kauss puhta k\u00f6\u00f6gir\u00e4tikuga ja aseta sooja kohta kerkima umbes 1-1,5 tunniks. Mina kasutan selleks praeahju, mis on k\u00f6etud umbes 50 kraadi juurde, jahutatud k\u00e4ega katsudes soojaks.
\n8. Kui tainas on kerkinud, siis l\u00f5ika see neljaks. \u00bc taignast rulli jahusel alusel \u00f5hukeseks, m\u00e4\u00e4ri korralikult v\u00f5iga, raputa \u00fcle suhkru, kaneeli ja vaniljesuhkruga
\n9. Reguleeri praeahju temperatuur 180 kraadi juurde.
\n10. Keera taignaleht tihedasse rulli ja l\u00f5ika terava noaga 2,5-3cm t\u00fckkideks
\n11. Pigista iga t\u00fcki \u00fche k\u00fclje tainas kokku, et sisu k\u00fcpsetamise ajal v\u00e4lja ei voolaks
\n12. Aseta valmistehtud rullid k\u00fcpsetuspaberiga ahjuplaadile kinnipigistatud pool all, m\u00e4\u00e4ri lahtiklopitud munaga ja k\u00fcpseta umbes 10 minutit kuni rullid on kenasti kuldpruunid
\n13. Serveerimiseks puista \u00fcle tuhksuhkruga
\nValmis!!<\/p>\n

\"\"<\/p>\n

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

Kaneelirulle valmistatakse v\u00e4ga paljudes riikides \u00fcle maailma nii P\u00f5hja Ameerikas kui ka P\u00fchja Euroopas. Lihtsad kaneelirullid valmistatakse enamasti p\u00e4rmi-muretaigna rullikeeruatud lehest, millele on lisatud magus t\u00e4idis, mis v\u00f5ib olla suhkur, \u00f5un, pirn, \u0161okolaad jne. Toon siia lihtsa ja klassikalise retsepti kaneelirullide tegemiseks, mida ma valmistasin p\u00e4ev enne j\u00f5ulup\u00fchi t\u00f6\u00f6l t\u00f6\u00f6kaaslastele. Valmistamisaeg: 15 min taigna segamine, […]<\/p>\n","protected":false},"author":1,"featured_media":213,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,49],"tags":[373],"class_list":["post-212","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-magustoidud","tag-cinamon","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\/212","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=212"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/212\/revisions"}],"predecessor-version":[{"id":2330,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/212\/revisions\/2330"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/213"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}