{"id":7952,"date":"2023-09-14T21:39:35","date_gmt":"2023-09-14T18:39:35","guid":{"rendered":"http:\/\/andrestover.com\/?p=7952"},"modified":"2023-09-14T21:39:44","modified_gmt":"2023-09-14T18:39:44","slug":"brutti-ma-buoni","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/brutti-ma-buoni\/","title":{"rendered":"Brutti ma Buoni"},"content":{"rendered":"\n

K\u00fcpsised, mille nime otset\u00f5lge t\u00e4hendab \u201eHead, aga inetud\u201c. Itaalia klassikalised k\u00fcpsised, mis sisuliselt valmistatakse \u0160veitsi beseest, mille hulka on segatud r\u00f6stitud sarapuup\u00e4hkleid.
K\u00fcpsised p\u00e4rinevad Prato regioonist, aga need on levinud ka teistes Itaalia osades. Nende k\u00fcpsiste ajalugu ulatud 19 sajandi keskele. Mulle tundub, et need k\u00fcpsised t\u00e4itsa v\u00e4\u00e4rivad oma nime.<\/p>\n\n\n\n

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

Valmistamise aeg: 1,5 tundi koos k\u00fcpsetamisega
Tase: lihtne
Kogus: Umbes 60 k\u00fcpsist<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
6 munavalget
400 g r\u00fcstitud ja j\u00e4medalt purustatud sarapuup\u00e4hkleid
300 g suhkrut<\/p>\n\n\n\n

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

    \n
  1. Eralda munavalged munakollastest, lisa suhkur ja vahusta kergelt k\u00e4sivispliga.<\/li>\n\n\n\n
  2. Keskmisel kuumusel kuumuta muna ja suhkrusegu kuni see on katsudes tuline. Mingil juhul ei tohi seda kuumutada keemiseni, siis saab magusa ja valge munapudru. Turvaline on seda teha vesivannil, aga pidevalt kiiresti segades saab ka pliidil hakkama. Sellek kulub umbes 5-6 minutit.<\/li>\n\n\n\n
  3. Vala muna ja suhkru segu miksrikannu ja mikserda kuni teravate tippude tekkimiseni ja kuni besee on tugev ja l\u00e4ikiv<\/li>\n\n\n\n
  4. Purusta r\u00f6stitud sarapuup\u00e4hklid poolj\u00e4medalt ja sega beseele hulka.<\/li>\n\n\n\n
  5. T\u00f5sta teelusikaga k\u00fcpsetuspaberiga kaetud ahjupannile umbes 3 cm suurused kuhjad, j\u00e4ta k\u00fcpsiste vahele natuke ruumi.<\/li>\n\n\n\n
  6. K\u00fcpseta ventilaatoriga ahjus 180 kraadi C juures 20 minutit kuni besee on helepruun. Katsudes on see p\u00e4ris pehme. Lase beseedel taheneda ja korja k\u00fcpsised kokku ning s\u00e4ilita \u00f5hukindlas anumas. Ahjust v\u00f5ttes on besee p\u00e4ris pehme, aga muutub kiiresti tahkeks ja kr\u00f5mpsuvaks.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    K\u00fcpsised, mille nime otset\u00f5lge t\u00e4hendab \u201eHead, aga inetud\u201c. Itaalia klassikalised k\u00fcpsised, mis sisuliselt valmistatakse \u0160veitsi beseest, mille hulka on segatud r\u00f6stitud sarapuup\u00e4hkleid.K\u00fcpsised p\u00e4rinevad Prato regioonist, aga need on levinud ka teistes Itaalia osades. Nende k\u00fcpsiste ajalugu ulatud 19 sajandi keskele. Mulle tundub, et need k\u00fcpsised t\u00e4itsa v\u00e4\u00e4rivad oma nime. Valmistamise aeg: 1,5 tundi koos k\u00fcpsetamisegaTase: […]<\/p>\n","protected":false},"author":1,"featured_media":7955,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,691,19],"tags":[423,35],"class_list":["post-7952","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\/7952","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=7952"}],"version-history":[{"count":40,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7952\/revisions"}],"predecessor-version":[{"id":7995,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7952\/revisions\/7995"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7955"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}