{"id":7558,"date":"2023-08-07T08:05:30","date_gmt":"2023-08-07T05:05:30","guid":{"rendered":"http:\/\/andrestover.com\/?p=7558"},"modified":"2023-08-07T10:10:04","modified_gmt":"2023-08-07T07:10:04","slug":"baci-di-dama-cookies","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/baci-di-dama-cookies\/","title":{"rendered":"Baci di Dama k\u00fcpsised"},"content":{"rendered":"\n

K\u00fcpsised, mille nimi on \u201eDaami suudlused\u201c on p\u00e4rit P\u00f5hja Itaaliast, Piedmonte regioonist. Millalgi 19 sajandil v\u00e4lja t\u00f6\u00f6tatud k\u00fcpsised, mis klassikalisel kujul sisaldavad sarapuup\u00e4hkleid, mis kasvavad looduslikult P\u00f5hja Itaalias. Retsepte erinevatest p\u00e4hklitest valmistatud k\u00fcpsistele leidub k\u00f5ikjal. T\u00e4nap\u00e4eval kasutatakse nende valmistamisel mandleid, pistaatsiap\u00e4hkleid, kreeka p\u00e4hkleid, neid valmistatakse ka kakaoga, pruunide k\u00fcpsistena. Tegemist on kihiliste k\u00fcpsistega, kus k\u00fcpsiste kahe poole vahel on \u0161okolaadikreem.<\/p>\n\n\n\n

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

Valmistamise aeg: Taigna valmistamine 15 minutit. Taigna hoidmine k\u00fclmas v\u00e4hemalt 1 tund, k\u00fcpsetamine umbes 1 tund, t\u00e4idise valmistamine 15 minutit ning k\u00fcpsiste kokkupanek umbes 30 minutit.
Tase: keskmine
Kogus: Umbes 60 kihilist k\u00fcpsist<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
K\u00fcpsised:<\/em>
300 g toasooja v\u00f5id
300 g suhkrut
300 g jahu
300 g r\u00f6stitud ja jahvatatud sarapuup\u00e4hkleid
2 tl vaniljesuhkrut<\/p>\n\n\n\n

Kreem:<\/em>
200 g tumedat \u0161okolaadi
1 tl vaniljesuhkrut
50 ml vahukoort<\/p>\n\n\n\n

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

    \n
  1. Osta poest kooritud ja r\u00f6stitud sarapuup\u00e4hkleid v\u00f5i kui neid pole saada, siis r\u00f6sti praeahjus v\u00f5i kuival pannil p\u00e4hkleid keskmisel kuumusel kuni need on kergelt pruunikad. Selleks kulub umbes 15 minutit.<\/li>\n\n\n\n
  2. Purusta p\u00e4hklid toiduprotsessoris peeneks jahuks ja kasuta taigna lisandina.<\/li>\n\n\n\n
  3. Sega kausis jahu, suhkur, v\u00f5i ja vaniljesuhkur. Lisa jahvatatud sarapuup\u00e4hklid ja sega \u00fchtlaseks taignaks.<\/li>\n\n\n\n
  4. Kindlasti t\u00f5sta tainas +4 kraadi C juurde v\u00e4hemalt \u00fcheks tunniks, parem kui kauemaks, sest siis ei vaju k\u00fcpsised k\u00fcpsetamisel liiga laiali.<\/li>\n\n\n\n
  5. Vormi k\u00e4te vahel k\u00fclmast taignast umbes 1.5 cm l\u00e4bim\u00f5\u00f5duga pallid ja aseta k\u00fcpsetuspaberiga kaetud ahjuplaadile. T\u00f6\u00f6tle tainast osade kaupa, hoides enamuse taignast +4 kraadi C juures.<\/li>\n\n\n\n
  6. K\u00fcpseta 180 kraadi juures 15 minutit kuni k\u00fcpsised muutuvad heledalt kuldpruunideks.<\/li>\n\n\n\n
  7. T\u00f5sta k\u00fcpsisedrestile v\u00f5i taldrikule jahtuma.<\/li>\n\n\n\n
  8. Valmista kreem, selleks sulata madalal kuumusel tume \u0161okolaad vahukoores, lisa vaniljesuhkur ja sega \u00fchtlaseks.<\/li>\n\n\n\n
  9. Kui k\u00fcpsised on jahtunud, siis v\u00f5ta \u00fcks k\u00fcpsis k\u00e4tte, m\u00e4\u00e4ri noaga v\u00e4ike kogus \u0161okolaadikreemi k\u00fcpsise p\u00f5hja alla ja suru \u00f5rnalt teine k\u00fcpsisepool t\u00e4idisele vastu.<\/li>\n\n\n\n
  10. Aseta kihilised k\u00fcpsised taldrikule ja t\u00f5sta k\u00fclmkappi kuni t\u00e4idis tardub.<\/li>\n\n\n\n
  11. S\u00e4ilita jahedamas kohas ja \u00f5hutihedas purgis.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    K\u00fcpsised, mille nimi on \u201eDaami suudlused\u201c on p\u00e4rit P\u00f5hja Itaaliast, Piedmonte regioonist. Millalgi 19 sajandil v\u00e4lja t\u00f6\u00f6tatud k\u00fcpsised, mis klassikalisel kujul sisaldavad sarapuup\u00e4hkleid, mis kasvavad looduslikult P\u00f5hja Itaalias. Retsepte erinevatest p\u00e4hklitest valmistatud k\u00fcpsistele leidub k\u00f5ikjal. T\u00e4nap\u00e4eval kasutatakse nende valmistamisel mandleid, pistaatsiap\u00e4hkleid, kreeka p\u00e4hkleid, neid valmistatakse ka kakaoga, pruunide k\u00fcpsistena. Tegemist on kihiliste k\u00fcpsistega, kus k\u00fcpsiste […]<\/p>\n","protected":false},"author":1,"featured_media":7561,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,691,19],"tags":[423,35],"class_list":["post-7558","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-cookies","category-rahvustoidud","tag-hazelnut","tag-itaalia","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\/7558","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=7558"}],"version-history":[{"count":23,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7558\/revisions"}],"predecessor-version":[{"id":7584,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7558\/revisions\/7584"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7561"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7558"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7558"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7558"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}