{"id":6297,"date":"2023-03-16T22:47:08","date_gmt":"2023-03-16T20:47:08","guid":{"rendered":"http:\/\/andrestover.com\/?p=6297"},"modified":"2023-03-16T22:47:24","modified_gmt":"2023-03-16T20:47:24","slug":"mailanderli-swiss-sugar-cookies","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/mailanderli-swiss-sugar-cookies\/","title":{"rendered":"Mail\u00e4nderli \u2013 \u0160veitsi suhkruk\u00fcpsised"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u0160veitsi, eriti Baseli regiooni pidup\u00e4evadee ja j\u00f5uluk\u00fcpsised, mida valmistatakse kolmest p\u00f5hilisest komponendist, milleks on v\u00f5i, suhkur ja jahu. Maitseks kasutatakse sageli sidrunikoort ning k\u00fcpsiseid kaunistatakse munakollasega pintseldades. Arvatakse, et nende k\u00fcpsiste valmistamine p\u00e4rineb umbes 18 sajandist. Sarnaseid k\u00fcpsiseid valmistatakse ka Saksamaal, Austrias, aga ka teistes riikides.<\/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\/2023\/03\/Sveitsi-suhkrukupsised_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-6300\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Sveitsi-suhkrukupsised_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Sveitsi-suhkrukupsised_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Sveitsi-suhkrukupsised_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Sveitsi-suhkrukupsised_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: umbes 1,5 tundi<br>Tase: Lihtne<br>Kogus: umbes 100 k\u00fcpsist<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>250 g toasooja v\u00f5id<br>250 g suhkrut<br>500 g nisujahu<br>0,25 tl meresoola<br>Kahe sidruni riivitud koor<br>2 suuremat muna<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Umbes 3 munarebu k\u00fcpsiste m\u00e4\u00e4rimiseks<\/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>Vahusta toasoe v\u00f5i suhkruga vahule. Riivi sidrunikoor ja lisa taignale.<\/li><li>Lisa munad, sool, ja jahu ning sega \u00fchtlaseks taignaks.<\/li><li>Aseta tainas k\u00fclmkappi ja lase enne vormimist v\u00e4hemalt 30 minutit seista +4 kraadi C juures.<\/li><li>Raputa t\u00f6\u00f6pinnale jahu, jaga tainas neljaks ja rulli \u00bc taignast umbes 3 mm paksuseks ning l\u00f5ika meelep\u00e4rase vormiga taignast kujundid ning aseta jahuha \u00fclepuistatud ahjupannile.<\/li><li>Sarnaselt vormi k\u00f5ik k\u00fcpsised. Taigna \u00fclej\u00e4\u00e4gid kogu kokku, sega \u00fclej\u00e4\u00e4nud taignaga ja s\u00e4ilita +4 kraadi C juures kuni vormimiseni.<\/li><li>Eralda 3 munarebu, sega \u00fchtlaseks ja pintselda selle seguga k\u00fcpsiste pinda.<\/li><li>K\u00fcpseta k\u00fcpsiseid 180 kraadi C juures 8-10 minutit kuni k\u00fcpsised kergelt pruunistuvad.<\/li><li>T\u00f5sta k\u00fcpsised restile ja lase jahtuda. S\u00e4ilita \u00f5hukindlas purgis.<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\/2023\/03\/Sveitsi-suhkrukupsised_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-6301\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Sveitsi-suhkrukupsised_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Sveitsi-suhkrukupsised_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Sveitsi-suhkrukupsised_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Sveitsi-suhkrukupsised_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-6297\" data-postid=\"6297\" class=\"themify_builder_content themify_builder_content-6297 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>\u0160veitsi, eriti Baseli regiooni pidup\u00e4evadee ja j\u00f5uluk\u00fcpsised, mida valmistatakse kolmest p\u00f5hilisest komponendist, milleks on v\u00f5i, suhkur ja jahu. Maitseks kasutatakse sageli sidrunikoort ning k\u00fcpsiseid kaunistatakse munakollasega pintseldades. Arvatakse, et nende k\u00fcpsiste valmistamine p\u00e4rineb umbes 18 sajandist. Sarnaseid k\u00fcpsiseid valmistatakse ka Saksamaal, Austrias, aga ka teistes riikides. Valmistamisaeg: umbes 1,5 tundiTase: LihtneKogus: umbes 100 k\u00fcpsist Koostisosad:250 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6302,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,691],"tags":[661],"class_list":["post-6297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-cookies","tag-switzerland","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\/6297","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=6297"}],"version-history":[{"count":26,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6297\/revisions"}],"predecessor-version":[{"id":6326,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6297\/revisions\/6326"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/6302"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=6297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=6297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=6297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}