{"id":573,"date":"2018-06-20T00:01:30","date_gmt":"2018-06-19T21:01:30","guid":{"rendered":"http:\/\/andrestover.com\/?p=573"},"modified":"2018-06-20T21:56:31","modified_gmt":"2018-06-20T18:56:31","slug":"apelsinikook-mandlijahuga","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/apelsinikook-mandlijahuga\/","title":{"rendered":"Apelsinikook mandlijahuga"},"content":{"rendered":"

Itaalias ja Kreekas valmistatakse pidulike s\u00fcndmuste puhul apelsinikooke, mis on mahlased ja maitsvad. Siinne retsept erineb nendest kookidest selle poolest, et selle valmistamisel ei kasutata ei piima, v\u00f5id, \u00f5li ega ka gluteeni sisaldavat jahu. Koogi tegemisel on kasutatud mandlijahu, Umamuna maitsvaid kanamune ja Maroko magusaid apelsine. Kuna koogi sisse k\u00e4ib ka apelsinikoor, siis pese apelsinid v\u00e4ga hoolikalt sooja veega. See kook on tehtud Irisele s\u00fcnnip\u00e4eva puhuks. Palju \u00f5nne!!<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 45 min ettevalmistus, 1h kuni 1h 30 min valmistamine<\/span>
\nTase: lihtne<\/span>
\nKogus: 24 cm kook<\/span><\/p>\n

Koostisosad<\/span>
\n5 v\u00e4iksemat apelsini
\n300g mandlijahu
\n250g kristallsuhkrut
\n6 muna
\n1 tl k\u00fcpsetuspulbrit, vaniljet
\n100g tuhksuhkrut<\/p>\n

Valmistamine<\/span>
\n1. Koori kaks apelsini ja pane kastrulisse vette, mis katab apelsini peaaegu \u00fcleni. Kolmas apelsin pane vette koos koorega. Eemalda kahest otsast k\u00f5vad valged osad.
\n2. Keeda apelsine neid aegajalt p\u00f6\u00f6rates umbes 35-40 min
\n3. Vahusta kuus muna koos suhkru ja vaniljega korralikult vahtu
\n4. Haki noaga j\u00e4medalt keedetud apelsinid, lisa vahustatud munale hulka ning vahusta korralikult. Apelsine kasutades on minumeelest v\u00f5imatu segu p\u00e4ris \u00fchtlaseks vahustada, seet\u00f5ttu kasuta peenikest k\u00f6\u00f6gis\u00f5ela ja vala segu l\u00e4bi s\u00f5ela teise kaussi. Suru lusikaga nii palju apelsinisegu l\u00e4bi s\u00f5ela kui mahub<\/strong>. Mitu lusikat\u00e4it kooret\u00f5kke ja valget viljas\u00e4si j\u00e4\u00e4b alles, aga sellest pole lugu. Taignasse j\u00f5uab piisav kogus, et anda korrelikult apelsinimaitset<\/strong>
\n5. Lisa mandlijahu ja k\u00fcpsetuspulber, sega lusikaga korralikult l\u00e4bi.
\n6. Vala tainas k\u00fcpsetuspaberiga vooderdatud k\u00fcpsetusvormi ning k\u00fcpseta 180 kraadi juures umbes 35-45 minutit.
\n7. Sel ajal kui kook k\u00fcpseb l\u00f5ika \u00fclej\u00e4\u00e4nud kaks apelsini koos koorega viiludeks, sulata pannin paar-kolm spl suhkrut ja keeda apelsiniviile umbes 30 min madalal kuumusel, selle ajaga need karamellistuvad m\u00f5nusalt.
\n8. Kui kook on k\u00fcpsenud, lase sel t\u00e4ielikult jahtuda.
\n9. Valmista suhkrusiirup lisades 100 g tuhksuhkrule 2 spl vett, sega ja vala glasuur jahtunud koogile.
\nAseta karamellistatud apelsiniviilud koogile. Kui pakud kooki j\u00e4rgmisel p\u00e4eval, siis hoia seda k\u00fclmkapis. Soojas olles imendub glasuur koogi sisse.
\nValmis!<\/p>\n

\"\"<\/p>\n

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

Itaalias ja Kreekas valmistatakse pidulike s\u00fcndmuste puhul apelsinikooke, mis on mahlased ja maitsvad. Siinne retsept erineb nendest kookidest selle poolest, et selle valmistamisel ei kasutata ei piima, v\u00f5id, \u00f5li ega ka gluteeni sisaldavat jahu. Koogi tegemisel on kasutatud mandlijahu, Umamuna maitsvaid kanamune ja Maroko magusaid apelsine. Kuna koogi sisse k\u00e4ib ka apelsinikoor, siis pese apelsinid […]<\/p>\n","protected":false},"author":1,"featured_media":574,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,9,8],"tags":[50],"class_list":["post-573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-piimavabad","category-gluteenivabad","tag-apelsin","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":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/573","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=573"}],"version-history":[{"count":6,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/573\/revisions"}],"predecessor-version":[{"id":583,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/573\/revisions\/583"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/574"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}