{"id":8634,"date":"2023-12-11T00:02:10","date_gmt":"2023-12-10T22:02:10","guid":{"rendered":"https:\/\/andrestover.com\/?p=8634"},"modified":"2023-12-11T00:02:11","modified_gmt":"2023-12-10T22:02:11","slug":"crispy-gingerbread-with-chocolate-filling","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/crispy-gingerbread-with-chocolate-filling\/","title":{"rendered":"Kr\u00f5bedad \u0161okolaadit\u00e4idisega piparkoogid"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Teistmoodi piparkoogid, mis on kr\u00f5beda, samas veidi seest pehmed ning \u0161okolaadit\u00e4idisega.<br>Klassikalised Eestis valmistatavad piparkoogid on saanud traditsioonilsie alguse ilmselt Saksamaalt. Kasutasin sarnast maitsestust nagu on traditsioonilistel piparkookidel, koostisosad ja koostisosade vahekorrad on muudetud.<\/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\/12\/Sokolaadipiparkoogid_blog-1-1024x681.jpg\" alt=\"\" class=\"wp-image-8637\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Sokolaadipiparkoogid_blog-1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Sokolaadipiparkoogid_blog-1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Sokolaadipiparkoogid_blog-1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Sokolaadipiparkoogid_blog-1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 1,5 tundi<br>Tase:lihtne<br>Kogus: umbes 60 k\u00fcpsist<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>230 g toasooja v\u00f5id<br>400 g nisujahu<br>350 g pruuni<br>2 tl vaniljesuhkrut<br>3 muna<br>1,5 tl k\u00fcpsetuspulbrit<br>90 g tumedat suhkrusiirupit<br>0,5 tl meresoola<br>1,5 tl jahvatatud ingverit<br>2 tl jahvatatud kaneeli<br>0,5 tl jahvatatud nelki<br>1 tl kuivatatud ja jahvatatud apelsinikoort<br>50 g tumeda \u0161okolaadi t\u00fckke<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Glasuuri jaoks:<\/em><br>150 g valget \u0161okolaadi<br>25 g vahukoort<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Valget suhhkrut k\u00fcpsiste katmiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Vahusta v\u00f5i suhkru, siirupi ja vaniljesuhkruga vahule, lisa munad, ja vahusta \u00fchtlaseks.<\/li>\n\n\n\n<li>Lisa jahu ja k\u00fcpsetuspulber meresool ning jahvatatud v\u00fcrtsid.<\/li>\n\n\n\n<li>Vormi taignast umbes 2,5 cm suurused pallid, vajuta lapikuks ja t\u00f5sta taignaketta keskele teelusikaga natuke \u0161okolaadit\u00fckke. Vormi tainas palliks nii, et \u0161okolaad j\u00e4\u00e4b palli sisemusse.<\/li>\n\n\n\n<li>Veereta palle suhkrus ja aseta ahjuplaadile 15 palli. J\u00e4ta pallide vahele korralikud vahed, sest k\u00fcpsised vajuvad k\u00fcpsemise ajal laiemaks.<\/li>\n\n\n\n<li>K\u00fcpseta 180 kraadi C juures 15 minutit. Lase k\u00fcpsistel korralikult jahtuda enne kui need restile jahtuma t\u00f5stad.<\/li>\n\n\n\n<li>Kui k\u00fcpsised on jahtunud, siis sulata madalal kuumusel valge \u0161okolaad vahukoores, aseta k\u00fcpsised t\u00f6\u00f6pinnale ja kasutades kas pritskotti v\u00f5i teelusikat, tee \u00fcle k\u00fcpsiste glasuuritriibud.<\/li>\n\n\n\n<li>Lase glasuuril tarduda ning aseta k\u00fcpsised \u00f5hukindlasse anumasse.<br>Valmis!!<\/li>\n<\/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\/12\/Sokolaadipiparkoogid_blog-2-1024x681.jpg\" alt=\"\" class=\"wp-image-8635\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Sokolaadipiparkoogid_blog-2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Sokolaadipiparkoogid_blog-2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Sokolaadipiparkoogid_blog-2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Sokolaadipiparkoogid_blog-2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-8634\" data-postid=\"8634\" class=\"themify_builder_content themify_builder_content-8634 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Teistmoodi piparkoogid, mis on kr\u00f5beda, samas veidi seest pehmed ning \u0161okolaadit\u00e4idisega.Klassikalised Eestis valmistatavad piparkoogid on saanud traditsioonilsie alguse ilmselt Saksamaalt. Kasutasin sarnast maitsestust nagu on traditsioonilistel piparkookidel, koostisosad ja koostisosade vahekorrad on muudetud. Valmistamise aeg: 1,5 tundiTase:lihtneKogus: umbes 60 k\u00fcpsist Koostisosad:230 g toasooja v\u00f5id400 g nisujahu350 g pruuni2 tl vaniljesuhkrut3 muna1,5 tl k\u00fcpsetuspulbrit90 g tumedat [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8636,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,691],"tags":[373,51,604],"class_list":["post-8634","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-cookies","tag-cinamon","tag-ingver","tag-glove","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\/8634","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=8634"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8634\/revisions"}],"predecessor-version":[{"id":8659,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8634\/revisions\/8659"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/8636"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=8634"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=8634"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=8634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}