{"id":33,"date":"2017-10-06T20:18:30","date_gmt":"2017-10-06T20:18:30","guid":{"rendered":"http:\/\/andrestover.com\/?p=33"},"modified":"2019-08-18T08:25:49","modified_gmt":"2019-08-18T05:25:49","slug":"gluteenivaba-maasikatort","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/gluteenivaba-maasikatort\/","title":{"rendered":"Gluteenivaba maasikatort"},"content":{"rendered":"

Gluteenivaba tordi tegemine oli mul pikka aega plaanis, aga minu senised jahukatsetused andsid k\u00fcll h\u00e4id Inglise t\u00fc\u00fcpi torte, keekse, muffineid, aga tordip\u00f5hjaks see jahusegu v\u00e4ga h\u00e4sti ei sobinud. K\u00fcll tuli tordip\u00f5hi m\u00e4rg, k\u00fcll vajus kergesti kokku. 2017 aasta suve keskel suurendasin jahusegus nii erinevate t\u00e4rkliste kui ka ksantaani hulka (annab gluteenile analoogset kiudu) tuli tordip\u00f5hi rahuldaval tasemel v\u00e4lja. Tordip\u00f5hja valmistamiseks sovivad ka meie supermarketites saadaolevad gluteenivabad jahusegud, n\u00e4iteks firma Orgran<\/a> saiajahud. Soovitan ka nendele jaekaubanduses saadaolevatele jahudele segada juurde maisi-, kartuli-, ja v\u00f5imalusel ka tapiokit\u00e4rklist ning umbes 0,5 teelusikat\u00e4it ksantaani.<\/p>\n

Valmistamisaeg: 20 minutit tainas, 30 min k\u00fcpsetamine, 30-60 min jahutamine, 15 min tordi kokkupanek<\/span><\/p>\n

Tase: lihtne<\/span><\/p>\n

Koostisosad<\/strong><\/span><\/p>\n

6 muna
\n6 spl jahu
\n6 spl suhkrut
\n1tl vaniljesuhkrut<\/p>\n

1 pakk taimset vahukoort
\nVaniljesuhkrut maitsestamiseks<\/p>\n

V\u00e4rskeid maasikaid ja v\u00f5imalusel mustikaid<\/p>\n

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

1.<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rusikareegel on selline, et 1 muna kohta k\u00e4ib 1 spl suhkrut ja 1 spl jahu. 6 munast saab korraliku paksu tordip\u00f5hja. Munavalged eraldada ja vahustada tugevaks vahuks. Lisada suhkus ja vaniljesuhkur.
\n2.\u00a0<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0 Lisada pidevalt vahustades \u00fckshaaval munakollased. Kui munakollased on sisse segatud, siis lisada v\u00e4hehaaval jahu. Mitte mikserdada vaid segada lusikaga. Jahu v\u00fciks lisada s\u00f5elumisega, siis on kindel, et t\u00fckke ei j\u00e4\u00e4 sisse ja tordip\u00f5hi tuleb m\u00f5nus ja \u00fchtlane.
\n3.<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 K\u00fcpsetada k\u00f5psetuspaberiga p\u00f5hjast ja servadest vooderdatud lahtik\u00e4ivas vormis 170 kraadi juures 30-40 min kuni puutikk j\u00e4\u00e4b sisse torgates puhtaks.
\n4.<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tordip\u00f5hi jahutada t\u00e4ielikult, l\u00f5igata pika noaga ristipidi kaheks pooleks. Immutada v\u00e4rske v\u00f5i konserveeritud maasika v\u00f5i \u00f5unamoosiga. Katta alumine tordip\u00f5hja pool poolekl\u00f5igatud maasikat\u00fckkidega ja t\u00f5sta pealmine tordip\u00f5hja pool tordi peale tagasi. Katta vahustatud taimse vahukoorega ja maasikapoolikute nig mustikatega.<\/p>\n

\"\"<\/p>\n

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

Gluteenivaba tordi tegemine oli mul pikka aega plaanis, aga minu senised jahukatsetused andsid k\u00fcll h\u00e4id Inglise t\u00fc\u00fcpi torte, keekse, muffineid, aga tordip\u00f5hjaks see jahusegu v\u00e4ga h\u00e4sti ei sobinud. K\u00fcll tuli tordip\u00f5hi m\u00e4rg, k\u00fcll vajus kergesti kokku. 2017 aasta suve keskel suurendasin jahusegus nii erinevate t\u00e4rkliste kui ka ksantaani hulka (annab gluteenile analoogset kiudu) tuli tordip\u00f5hi […]<\/p>\n","protected":false},"author":1,"featured_media":35,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,9,8],"tags":[5,4,6],"class_list":["post-33","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-piimavabad","category-gluteenivabad","tag-piimavaba","tag-gluteenivaba","tag-tort","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\/33","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=33"}],"version-history":[{"count":6,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/33\/revisions"}],"predecessor-version":[{"id":1147,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/33\/revisions\/1147"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/35"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=33"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=33"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}