{"id":5241,"date":"2022-11-30T23:06:33","date_gmt":"2022-11-30T21:06:33","guid":{"rendered":"http:\/\/andrestover.com\/?p=5241"},"modified":"2022-11-30T23:06:33","modified_gmt":"2022-11-30T21:06:33","slug":"churros-with-salted-caramel","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/churros-with-salted-caramel\/","title":{"rendered":"Churrod soolakaramelliga"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Churro on frititud taignast nagus k\u00fcpsetis, mis on Hispaania ja Portugali p\u00e4ritoluga. Samuti on see laialt tuntud maailma nendes regioonides, kuhu toimus nende rahvaste v\u00e4ljar\u00e4ndamine. Paljud peavad seda \u00fcheks Mehhiko rahvuslikuks magustoiduks. Erinevates maades s\u00fc\u00fcakse churrosid erinevate kastmetega, kas \u0161okolaadikastmega, piimakaramelli p\u00f5hise kastmega, samuti moosiga. Churrode \u00fcks v\u00f5imalik p\u00e4ritolumaa on Hiina, kust see j\u00f5udis kaubitsejate kaudu Hispaaniasse ja Portugali. Samas on sarnast magustoitu mainitud ka antiik-Rooma ja Kreeka \u00fcrikutes.<br>Mina valmistasin churrode juurde soolakaramelli.<br>Enamasti puistatakse churrod peale k\u00fcpsetamist \u00fcle kaneelisuhkruga. Suurep\u00e4rane, lihtne maiustus, mis ilmselt meeldib k\u00f5igile.<\/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\/11\/Churro_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-5248\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Churro_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Churro_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Churro_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Churro_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 30 minutit<br>Tase: keskmine<br>Kogus: 25-30 viieteistk\u00fcmne v\u00f5i kahek\u00fcmne sentimeetri pikkust churrot<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Churrod<\/em><br>250 ml vett<br>60 g v\u00f5id<br>15 g suhkrut<br>N\u00e4puotsaga meresoola<br>140 g nisujahu<br>2 suurt muna<br>1 tl vaniljesuhkrut<br>Taime\u00f5li frittimiseks<br>Suhkrut ja jahvatatud kaneeli churrode maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Soolakaramell<\/em><br>200 g suhkrut<br>100 g v\u00f5id<br>160 g vahukoort<br>1 tl meresoola v\u00f5ib lisada rohkem kui on soov saada soolasemat karamelli<\/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\/11\/Churro_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-5249\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Churro_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Churro_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Churro_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Churro_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><br><em>Churrod:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Valmista tainas. Selleks aja keedupotis vesi keema, lisa v\u00f5i, suhkur, vaniljesuhkur ja nisujahu.<\/li><li>Sega madalamal kuumusel hulka jahu, sega pidevalt ja kiiresti puulusikaga tainast kuni moodustub \u00fchtlane taignat\u00fckk, mis on elastne.<\/li><li>Kui tainas hakkab j\u00e4\u00e4ma kergelt keedupoti k\u00fclge, siis eemalda tainas pliidilt, sega edasi kuni tainas natuke jahtub.<\/li><li>Lisa \u00fckshaaval munad ja kummagi muna lisamise j\u00e4rel sega tainas \u00fchtlaseks. Tainas peab olema ilus, \u00fchtlane, elastne, aga mitte voolav.<\/li><li>T\u00f5sta tainas pritskotti, kuumuta keedupotis toidu\u00f5li veidi k\u00f5rgemale kui keskmisele kuumusele ning kui \u00f5li on piisavalt kuum, siis pigista pritskotist churro-vorst \u00f5lisse. Tee churrod 15-20 cm pikad. Kui pikkus on piisav, siis l\u00f5ika tainas k\u00e4\u00e4ridega l\u00e4bi ja kukuta churro ettevaatlikult \u00f5lisse.<\/li><li>K\u00fcpseta korraga 5-6 churrot, olenevalt poti suurusest. \u00c4ra neid korraga liiga palju tee, siis nad ei k\u00fcpse kenasti pruuniks.<\/li><li>K\u00fcpseta churrosid vahepeal \u00fcmber keerates 5-6 minutit kuni need on kuldpruunid.<\/li><li>T\u00f5sta k\u00fcpsed churrod majapidamispaberile ja lase korraks \u00f5lil imenduda, seej\u00e4rel t\u00f5sta churrod suhkru ja kaneeli segusse ja veereta selles, et need oleksid kenasti suhkruga kaetud.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Soolakaramell:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Kuumuta paksup\u00f5hjalisel pannil suhkrut keskmisel kuumusel pidevalt segades. Suhkur tmbub t\u00fckki, enne kui hakkab sulama.<\/li><li>Sulata suhkur t\u00e4ielikult, selle jaga hakkab suhkur ka pruunistuma ja moodustama karamelli.<\/li><li>\u00c4ra k\u00f5rveta karamelli \u00e4ra, vaid lisa peaaegu kohe kui suhkur on t\u00e4ielikult sulanud v\u00f5i, eemalda pann pliidilt sega ja lisa vahukoor.<\/li><li>Karamell kipub minema t\u00fckki, aga sega seda edasi kuni see muutub \u00fchtlaseks.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Serveeri v\u00e4rskete churrode juurde.<br>Valmis!!<\/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\/11\/Churro_blog3-1024x681.jpg\" alt=\"\" class=\"wp-image-5250\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Churro_blog3-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Churro_blog3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Churro_blog3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/11\/Churro_blog3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-5241\" data-postid=\"5241\" class=\"themify_builder_content themify_builder_content-5241 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Churro on frititud taignast nagus k\u00fcpsetis, mis on Hispaania ja Portugali p\u00e4ritoluga. Samuti on see laialt tuntud maailma nendes regioonides, kuhu toimus nende rahvaste v\u00e4ljar\u00e4ndamine. Paljud peavad seda \u00fcheks Mehhiko rahvuslikuks magustoiduks. Erinevates maades s\u00fc\u00fcakse churrosid erinevate kastmetega, kas \u0161okolaadikastmega, piimakaramelli p\u00f5hise kastmega, samuti moosiga. Churrode \u00fcks v\u00f5imalik p\u00e4ritolumaa on Hiina, kust see j\u00f5udis kaubitsejate [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5251,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,19,1],"tags":[687,689,396,638],"class_list":["post-5241","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-rahvustoidud","category-uncategorized","tag-portugal","tag-salted-caramel","tag-spain","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\/5241","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=5241"}],"version-history":[{"count":32,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5241\/revisions"}],"predecessor-version":[{"id":5279,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5241\/revisions\/5279"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/5251"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=5241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=5241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=5241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}