{"id":492,"date":"2018-06-02T19:27:38","date_gmt":"2018-06-02T19:27:38","guid":{"rendered":"http:\/\/andrestover.com\/?p=492"},"modified":"2024-10-11T21:56:46","modified_gmt":"2024-10-11T18:56:46","slug":"pisarakook","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pisarakook\/","title":{"rendered":"Pisarakook"},"content":{"rendered":"

Kevad on kindlasti parim aeg, et s\u00fc\u00fca rabarberit. Postitan siia retsepti, mille p\u00e4ritolu on ebaselge ja mis on meie peres ringelnud juba palju aastaid. See retsept on gluteeni ja piimavaba koogi variant, aga sama retsepti j\u00e4rgi saab seda kooki teha kasutades piima v\u00f5i hapukoort ning taluv\u00f5id.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 15 min ettevalmistus. 40 min koogi k\u00fcpsetamine. Umbes tunni jooksul ilmuvad pisarad….<\/span>
\nTase: keskmine<\/span>
\nKogus: 24 cm kook<\/span><\/p>\n

Koostisosad<\/span>
\nP\u00f5hi:<\/em>
\n4 munarebu.
\n0,5 klaasi suhkrut
\n1 klaas GF v\u00f5i tavalist nisujahu
\n100 ml sojapiima v\u00f5i lehmapiima v\u00f5i hapukoort
\n50 g v\u00f5id (piimavaba variandi jaks kasutan Flora ProActiv<\/a> taimset v\u00f5id
\n1 tl vaniljesuhkrut
\n0,5 tl k\u00fcpsetuspulbrit
\nKate:<\/em>
\n4 munavalget. (mina kasutan Umamuna mune, nendest tehtav munavalge vaht on tugev ja p\u00fcsiv)
\n0,5 klaasi suhkrut
\nRabarberit hea suur peot\u00e4is (3-4 keskmist v\u00e4rsket vart)<\/p>\n

Valmistamine<\/span>
\n1. Koori rabarberid ja t\u00fckelda 1cm suurusteks t\u00fckkideks. Aseta ahjuvormi ja k\u00fcpseta 15 min 180 kraadi juures. Osa pisarakoogi retsepte \u00fctlevad, et k\u00fcpseta rabarbereid koos p\u00f5hjaga, aga mina seda ei teeks. Rabarber eraldab suhteliselt palju mahla ja p\u00f5hi vettib \u00e4ra kui neid k\u00fcpsetada koos ning ei tule enam kohev.
\n2. Seni kui rabarber k\u00fcpseb sulata kausis v\u00f5i
\n3. Sega munakollased, suhkur ja vaniljesuhkur kokku ning vahusta heledaks vahuks
\n4. Lisa v\u00f5i, jahu, piim (hapukoor), k\u00fcpsetuspulber ning vahusta \u00fchtlaseks
\n5. Vala tainas k\u00fcpsetuspaberiga vooderdatud vormi (sellest saab umbes 2-3 cm kiht) ja k\u00fcpseta 20 min 180 kraadi juures
\n6. Vahusta munavalged k\u00f5vaks vahuks, lisa vahustamise l\u00f5pus pool klaasi suhkrut ja vahusta uuesti k\u00f5va vahu tekkimiseni
\n7. Kui p\u00f5hi on 20 min k\u00fcpsenud (mullitab ja on servadest pruunikas), siis v\u00f5ta vormil \u00e4ra serv ja kata kook rabarberit\u00fckkidega, raputa peale paar teelusikat\u00e4it suhkrut ja kata munavalge vahuga.
\n8. Aseta lusikap\u00f5hi vastu munavalge vahupinda ja t\u00f5mba \u00fcles teravad tipud.
\n9. K\u00fcpseta 180 kraadi juures 20 min kuni munavalge hakkab kergelt beezikaks muutuma.
\n10. Lase jahtuda. Umbes tunniga hakkavad tekkima pisarad.
\nValmis!!!<\/p>\n

\"\"<\/p>\n

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

Kevad on kindlasti parim aeg, et s\u00fc\u00fca rabarberit. Postitan siia retsepti, mille p\u00e4ritolu on ebaselge ja mis on meie peres ringelnud juba palju aastaid. See retsept on gluteeni ja piimavaba koogi variant, aga sama retsepti j\u00e4rgi saab seda kooki teha kasutades piima v\u00f5i hapukoort ning taluv\u00f5id. Valmistamisaeg: 15 min ettevalmistus. 40 min koogi k\u00fcpsetamine. Umbes […]<\/p>\n","protected":false},"author":1,"featured_media":493,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,8,773],"tags":[419,398],"class_list":["post-492","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-gluteenivabad","category-nostalgic-foods","tag-rhubarb","tag-cake","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\/492","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=492"}],"version-history":[{"count":6,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/492\/revisions"}],"predecessor-version":[{"id":1009,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/492\/revisions\/1009"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/493"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}