{"id":4414,"date":"2022-09-24T19:31:45","date_gmt":"2022-09-24T16:31:45","guid":{"rendered":"http:\/\/andrestover.com\/?p=4414"},"modified":"2022-12-06T22:44:14","modified_gmt":"2022-12-06T20:44:14","slug":"shortbread","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/shortbread\/","title":{"rendered":"V\u00f5ik\u00fcpsised"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Imeliselt kr\u00f5bedad, maitsvad, v\u00e4he suhkrut sisaldavad k\u00fcpsised. Algsed retseptid on p\u00e4rit \u0160otimaalt, arvatakse, et nendel k\u00fcpsistel v\u00f5ib olla tugav Prantsuse k\u00f6\u00f6gi m\u00f5ju. Igal juhul on sarnaseis retsepte ja neid k\u00fcpsiseid \u2013 shortbread mainitud alates 13 sajandist, sealhulgas ka W. Shakespeare teostes. Wikipedia andmetel ilmus selliste k\u00fcpsiste retsept esimest korda \u0160otimaa kokaraamatutesse 1736.<br>V\u00e4hese suhkrusisalduse t\u00f5ttu on see maiustus sobilik ka neile, kes soovivad piirata suhkru tarbimist. Valge suhkru v\u00f5ib ka asendada pruuni suhkruga. Klassikaliselt ei kasutata nende k\u00fcpsiste valmstamisel vaniljesuhkrut ega teisi maitseid, aga mina lisasin oma k\u00fcpsistesse vanilje ning sidrunikoore.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/09\/Shortbread_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-4417\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/09\/Shortbread_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/09\/Shortbread_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/09\/Shortbread_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/09\/Shortbread_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: umbes 60 minutit<br>Tase: lihtne<br>Kogus: umbes 450 grammi k\u00fcpsiseid<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>250 g jahu<br>225 g toasooja v\u00f5id<br>0.5 tl meresoola<br>1 tl vaniljesuhkrut<br>40 g suhkrut<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Natuke suhkrut k\u00fcpsistele peale raputamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Sega jahu, v\u00f5i, suhkur ja sool kokku ning s\u00f5tku pehmeks, \u00fchtlaseks taignaks. Mingit eraldi v\u00f5i vahustamist ei ole vajalik teostada.<\/li><li>Tainas on p\u00e4ris pehme ja seda v\u00f5ib olla keerukas rullida, seet\u00f5ttu v\u00f5id asetada taigna k\u00fclmkapi, et see taheneks. Tainast saab +4 kraadi C juures s\u00e4ilitada ja k\u00fcpsetada siis kui selleks on aega.<\/li><li>K\u00fcpseta k\u00fcpsiseid 150 kraadi juures 25 minutit. Selle ajaga hakkavad k\u00fcpsised ainult v\u00e4ga kergelt pruunikamaks t\u00f5mbuma. K\u00fcpsised ei pea olema pruunid, pigem vastupidi.<\/li><li>Vormi k\u00fcpsised meelep\u00e4rase kujuga vormidega, taignakihi paksus s\u00f5ltub tegija soovist, mina tegin 3-4 mm paksuse taigna, aga tehakse kindlasti ka paksemaid k\u00fcpsiseid.<\/li><li>Aseta vormitud k\u00fcpsised k\u00fcpsetuspaberiga kaetud ahjuplaadile, raputa \u00fcle suhkruga ja k\u00fcpseta 25 minutit 150 kraadi C juures.<\/li><li>S\u00e4ilita k\u00fcpsiseid \u00f5hukindlalt metall- v\u00f5i klaaspurgis.<br>Valmis!!<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/09\/Shortbread_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-4418\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/09\/Shortbread_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/09\/Shortbread_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/09\/Shortbread_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/09\/Shortbread_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-4414\" data-postid=\"4414\" class=\"themify_builder_content themify_builder_content-4414 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Imeliselt kr\u00f5bedad, maitsvad, v\u00e4he suhkrut sisaldavad k\u00fcpsised. Algsed retseptid on p\u00e4rit \u0160otimaalt, arvatakse, et nendel k\u00fcpsistel v\u00f5ib olla tugav Prantsuse k\u00f6\u00f6gi m\u00f5ju. Igal juhul on sarnaseis retsepte ja neid k\u00fcpsiseid \u2013 shortbread mainitud alates 13 sajandist, sealhulgas ka W. Shakespeare teostes. Wikipedia andmetel ilmus selliste k\u00fcpsiste retsept esimest korda \u0160otimaa kokaraamatutesse 1736.V\u00e4hese suhkrusisalduse t\u00f5ttu on [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,691,19],"tags":[556,668],"class_list":["post-4414","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-cookies","category-rahvustoidud","tag-butter","tag-scotland","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\/4414","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=4414"}],"version-history":[{"count":15,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4414\/revisions"}],"predecessor-version":[{"id":5321,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4414\/revisions\/5321"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/4419"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=4414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=4414"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=4414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}