{"id":2453,"date":"2022-01-23T20:46:03","date_gmt":"2022-01-23T18:46:03","guid":{"rendered":"http:\/\/andrestover.com\/?p=2453"},"modified":"2022-04-24T22:25:55","modified_gmt":"2022-04-24T19:25:55","slug":"yorkshire-pudding","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/yorkshire-pudding\/","title":{"rendered":"Yorkshire puding"},"content":{"rendered":"

Yorkshire puding on p\u00e4rit P\u00f5hja-Inglismaalt Yorkshirest ja selle valmistamiseks kasutatakse jahu, piima, muna, soola ning k\u00fcpsetamiseks \u00f5li. Ma olen ise seda s\u00f6\u00f6nud korra k\u00fcll mitte Yorkshires, aga Londonis, kus see oli serveeritud liha ja kastmega. Mina valmistasin seda graavil\u00f5he k\u00f5rvale ja see sobis p\u00e4ris h\u00e4sti selle toidu juurde.
\nAjalooliselt dateeritakse esimesed selle pudingu valmistamise retseptid 18 sajandi keskpaika. Seda s\u00f6\u00f6di tavaliselt paksu kastme ja seente v\u00f5i aedviljadega ja tegemist oli eelk\u00f5ige odavamat liiki toiduga. Wikipedia andmete j\u00e4rgi on Yorkshire puding \u00fcks nendest top 10 asjadest, mida inimesed Suurbritannia osas armastavad.
\nUurisin p\u00f5hjalikult selle valmistamist enne kui ma seda ise asusin teostama. Mulle tundus, et tegelikkuses on \u00fcks olulisi aspekte, mida tasub j\u00e4rgida ja mida ma ka j\u00e4rgisin. Tainas tasub teha p\u00e4ev varem valmis, et see h\u00fcdreeruks. Sedasi kerkib puding h\u00e4sti k\u00f5rgele ja n\u00e4eb hea v\u00e4lja.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: Taigna valmistamine 15 min, h\u00fcdreerimine +4 kraadi juures \u00fcle\u00f6\u00f6, k\u00fcpsetamine 20 min.<\/span>
\nTase: keskmine<\/span>
\nKogus: kahele v\u00f5i neljale<\/span><\/p>\n

Koostisosad:<\/span>
\n4 suurt muna
\n150 g nisujahu
\n200 ml 2,5% piima
\n1 tl meresoola
\numbes 150 ml k\u00fcpsetus\u00f5li pudingu k\u00fcpsetamiseks<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/span>
\n1. Sega kokku munad, piim, sool ja jahu. Sega \u00fchtlaseks taignaks ja j\u00e4ta +4 kraadi juurde \u00fcle\u00f6\u00f6 seisma.
\n2. Enne k\u00fcpsetamist vala tainas kannu v\u00f5i pudelisse, et seda oleks mugav vormidesse valada ja et seda ei tilguks vormi \u00e4\u00e4rtele.
\n3. Vala metallist 6×4 muffinivormi \u00e4\u00e4rmine rida kolmveerandi jagu t\u00e4is toidu\u00f5li ja kalluta vormi nii, et \u00f5li jookseks \u00fchtlaselt k\u00f5ikidesse aukudesse.
\n4. Kuumuta praeahi 230 kraadi juurde ja aseta \u00f5liga t\u00e4idetud muffinivormid ahju ning lase sellisele kuumusele, et \u00f5li kergelt suitseb.
\n5. V\u00f5ta vorm ahjust ning vala igasse vormi auku tainast kuni vorm on t\u00e4idetud. \u00d5li t\u00f5useb pinnale ja tainas on p\u00f5hjas, aga sellest pole midagi. T\u00e4ida sedasi kogu vorm.
\n6. Aseta 230 kraadi juurde praeahju ja k\u00fcpseta 20 minutit. \u00c4ra ava ahjuust. Selle ajaga Yorkshire pudingid valmivad, kerkivad k\u00f5rgele ja muutuvad kuldpruuniks.
\n7. Peale k\u00fcpsetamist t\u00f5sta Yorkshire pudingid serveerimistaldrikule ning serveeri koha. Kui pudingu s\u00fcvendisse on j\u00e4\u00e4nud \u00f5li, siis vala see enne taldrikule t\u00f5stmist \u00e4ra. Serveeri koheselt meelep\u00e4rase lisandiga.
\nSuurbritannias s\u00fc\u00fcakse seda liha, kastme ja aedviljaga, mina pakkusin seda graavil\u00f5he ja kastme juurde.
\nValmis!!<\/p>\n

\"\"<\/p>\n

 <\/p>\n

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

Yorkshire puding on p\u00e4rit P\u00f5hja-Inglismaalt Yorkshirest ja selle valmistamiseks kasutatakse jahu, piima, muna, soola ning k\u00fcpsetamiseks \u00f5li. Ma olen ise seda s\u00f6\u00f6nud korra k\u00fcll mitte Yorkshires, aga Londonis, kus see oli serveeritud liha ja kastmega. Mina valmistasin seda graavil\u00f5he k\u00f5rvale ja see sobis p\u00e4ris h\u00e4sti selle toidu juurde. Ajalooliselt dateeritakse esimesed selle pudingu valmistamise retseptid […]<\/p>\n","protected":false},"author":1,"featured_media":2464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,76],"tags":[278,38,360,517,638],"class_list":["post-2453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-korvalroad","tag-muna","tag-inglise","tag-milk","tag-salt","tag-wheat-flour","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\/2453","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=2453"}],"version-history":[{"count":8,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2453\/revisions"}],"predecessor-version":[{"id":2472,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2453\/revisions\/2472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2464"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}