{"id":4872,"date":"2022-10-22T21:42:02","date_gmt":"2022-10-22T18:42:02","guid":{"rendered":"http:\/\/andrestover.com\/?p=4872"},"modified":"2022-10-22T21:42:02","modified_gmt":"2022-10-22T18:42:02","slug":"gougeres","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/gougeres\/","title":{"rendered":"Goug\u00e8res"},"content":{"rendered":"\n

Prantsusmaalt, Burgundia regioonist p\u00e4rit keedutaignast juustuk\u00fcpsetis. Tegemist on k\u00fcpsetisega, mis j\u00e4\u00e4b k\u00fcpseded seest t\u00fchjaks ja maitseb soojana natuke kreemiselt ja maitsvalt. Pealt on see see kaetud kr\u00f5beda koorikuga. Arvatakse, et see toit p\u00e4rineb 18 sajandist, alates sellest ajast on seda on toitu tuntud just selle nimega. Sobib h\u00e4sti suupisteks v\u00f5i eelroaks kas t\u00e4idetuna v\u00f5i s\u00fc\u00fces nii nagu ta valmib.
Klassikaliselt kasutatakse selle toidu valmistamisel Gruyere juustu, aga seda v\u00f5ib valmistada mistahes kergesti sulava juustuga. Mina valmistasin oma Gourg\u00e8re portsu inglise cheddariga.<\/p>\n\n\n\n

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

Valmistamisaeg: 15 minutit taigna segamine, 30 minutit k\u00fcpsetamine
Tase: keskmine
Kogus: umbes 20 tk<\/mark><\/p>\n\n\n\n


Koostisosad:<\/span>
70 g juustu, riivitud peene riiviga
40 g v\u00f5id
60 g nisujahu
2 keskmise suurusega muna
\u00bc tl meresoola
N\u00e4puotsaga v\u00e4rskelt jahvatatud pipart
N\u00e4puotsaga suhkrut
N\u00e4puotsaga peeneks riivitud muskaatp\u00e4hklit<\/p>\n\n\n\n

Kaunistuseks seesamiseemneid ning samuti v\u00f5ib osa juustu j\u00e4\u00e4da kaunistuseks<\/p>\n\n\n\n

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

  1. Valmista tainas, selleks vala paksu p\u00f5hjaga kastrulisse 100 ml vett, lisa v\u00f5i, sool, pipar ning suhkur. Lase segul keema t\u00f5usta.<\/li>
  2. Alanda temperatuur keskmiseks ning lisa korraga jahu. Sega umbes 5 minutit puulusikaga pidevalt. Tainas muutub \u00fchtlaseks pehmeks klimbiks. Valmis on see siis kui see hakkab kergelt kastruli p\u00f5hja k\u00fclge kihti j\u00e4tma.<\/li>
  3. Eemalda tainas pliidilt ja lase m\u00f5ni minut jahtuda. Sega taignasse \u00fckshaaval munad. Kahe muna lisamise vahel sega tainas \u00fchtlaseks.<\/li>
  4. Kui munad on juurde lisatud ja tainas on \u00fchtlane, siis riivi juust peene riiviga ja lisa taignale ning sega tainas korralikult l\u00e4bi.<\/li>
  5. T\u00f5sta tainas k\u00fcpsetuskotti ning pigista k\u00fcpsetuspaberiga kaetud ahjuplaadile umbes 3 cm suurused pallid.<\/li>
  6. Puista pallidele seesamiseemneid ja natuke riivjuustu.<\/li>
  7. K\u00fcpseta 180 kraadi C juures 25\u201330 minutit kuni pallid on muutunud kuldpruunideks.<\/li>
  8. T\u00f5sta pallid ahjust v\u00e4lja ja jahuta v\u00f5i s\u00f6\u00f6 kuumalt. M\u00f5nikord t\u00e4idetakse neid palle ka erinevate t\u00e4idistega nagu pasteet, juust, seened jne.
    Valmis!!<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Prantsusmaalt, Burgundia regioonist p\u00e4rit keedutaignast juustuk\u00fcpsetis. Tegemist on k\u00fcpsetisega, mis j\u00e4\u00e4b k\u00fcpseded seest t\u00fchjaks ja maitseb soojana natuke kreemiselt ja maitsvalt. Pealt on see see kaetud kr\u00f5beda koorikuga. Arvatakse, et see toit p\u00e4rineb 18 sajandist, alates sellest ajast on seda on toitu tuntud just selle nimega. Sobib h\u00e4sti suupisteks v\u00f5i eelroaks kas t\u00e4idetuna v\u00f5i s\u00fc\u00fces […]<\/p>\n","protected":false},"author":1,"featured_media":4877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,19,76],"tags":[416,365,638],"class_list":["post-4872","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-rahvustoidud","category-korvalroad","tag-cheddar","tag-french","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\/4872","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=4872"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4872\/revisions"}],"predecessor-version":[{"id":4895,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4872\/revisions\/4895"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/4877"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=4872"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=4872"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=4872"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}