{"id":9660,"date":"2024-06-22T22:46:18","date_gmt":"2024-06-22T19:46:18","guid":{"rendered":"https:\/\/andrestover.com\/?p=9660"},"modified":"2024-06-22T22:46:19","modified_gmt":"2024-06-22T19:46:19","slug":"crostata","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/crostata\/","title":{"rendered":"Crostata"},"content":{"rendered":"\n

Crostata on Itaalia klassikaline kook v\u00f5i pirukas. Ajalooliselt valmistati seda ka soolase, lihaga variandina, samuti kasutatai ajalooliselt teistsuguseid taignaid. T\u00e4nap\u00e4eval on tegemist liivataignast kr\u00f5beda p\u00f5hjaga lahtise magusa t\u00e4idisega koogiga. T\u00e4idised varieeruvad v\u00e4ga laialt marjadest, erinevate moosideni ning \u0161okolaadini. Sain esimest korda crostatat Toskaanas Mark Liechti s\u00fcnnip\u00e4eval ja nii nagu Itaalia toitudega ikka, meeldis mulle k\u00f5ige enam selle koogi lihtsus.
Seda kooki v\u00f5ib valmistada kasutades servadega vormi nii nagu mina seda tegin, aga seda v\u00f5ib valmistada ka \u00fcmmarguse v\u00f5i neljakandilise plaadikoogina. Sarnast kooki valmistavad paljud rahvad \u00fcle maailma, erinevad on valmimisviisid ja t\u00e4idised.<\/p>\n\n\n\n

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

Valmistamise aeg: Umbes 45 minutit
Tase: Lihtne
Kogus: \u00dcks 24 cm l\u00e4bim\u00f5\u00f5duga kook<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
170 g k\u00fclma v\u00f5id
330 g jahu
120 g suhkrut
1 muna ja 2 munakollast, \u00fcks muna kooki katva taigna pintseldamiseks
\u00dche sidruni riivitud koor
1 tl vaniljesuhkrut
0.25 tl meresoola
500 g aprikoosimoosi v\u00f5i mistahes meelep\u00e4rast paksemat moosi.
0,5 sidruni v\u00e4rskelt pressitud mahl<\/p>\n\n\n\n

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

    \n
  1. Haki v\u00f5i ja sega jahu, suhkru ning vaniljesuhkru ja soolaga.<\/li>\n\n\n\n
  2. Mudi v\u00f5i jahuga segamini kuni tekib \u00fchtlane peenike puru. Selleks v\u00f5ib kasutada ka k\u00f6\u00f6gikombaini, aga k\u00e4sitsi v\u00f5tab see aega \u00fcksnes paar minutit.<\/li>\n\n\n\n
  3. Lisa muna ja munakollased ning riivitud sidrunikoor.<\/li>\n\n\n\n
  4. Sega k\u00f5ik \u00fchtlaseks taignaks ning aseta +4 kraadi juurde k\u00fclmkappi, et tainas pisut taheneks ja seda oleks lihtne k\u00e4sitseda.<\/li>\n\n\n\n
  5. Jaga tainas kahte ossa, veidi v\u00e4hem kui 2\/3 taignahulgast vormi p\u00f5hi. Rulli jahuga \u00fclepuistatud t\u00f6\u00f6pinnal tainas umbes 0,5 cm paksuseks kettaks, murra taignaketas pooleks, sedasi on seda lihtne koogivormi t\u00f5sta.<\/li>\n\n\n\n
  6. T\u00f5sta tainas koogivormi ning vooderda vorm \u00fchtlaselt, l\u00f5ika serv \u00fchtlaseks, allesj\u00e4\u00e4v tainas hoia alles.<\/li>\n\n\n\n
  7. Sega aprikoosimoos lusikaga l\u00e4bi, lisa sidrunimahl ning vala moos koogip\u00f5hjale.<\/li>\n\n\n\n
  8. \u00dclej\u00e4\u00e4nud taignast l\u00f5ika ribad, millega kata risti-r\u00e4sti koogipind. Kasutada v\u00f5ib erinevaid mustreid ja taigna katmise viise, vastavalt sellele, mis meeldib.<\/li>\n\n\n\n
  9. Klopi muna lahti ja pinselda kooki katvaid ribasid.<\/li>\n\n\n\n
  10. K\u00fcpseta kooki 180 kraadi C juures kuni kooki katvad ribad hakkavad kenasti pruunistuma, selleks kulub umbes 35-40 minutit.<\/li>\n\n\n\n
  11. T\u00f5sta kook h\u00e4sti ettevaatlikult ahjust v\u00e4lja. Moos, mis koogi sees on keeb ja on v\u00e4ga tuline.<\/li>\n\n\n\n
  12. Lase koogil t\u00e4ielikult jahtuda, ideaalis \u00fcle\u00f6\u00f6, siis on ka kook k\u00f5ige maitsvam.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Crostata on Itaalia klassikaline kook v\u00f5i pirukas. Ajalooliselt valmistati seda ka soolase, lihaga variandina, samuti kasutatai ajalooliselt teistsuguseid taignaid. T\u00e4nap\u00e4eval on tegemist liivataignast kr\u00f5beda p\u00f5hjaga lahtise magusa t\u00e4idisega koogiga. T\u00e4idised varieeruvad v\u00e4ga laialt marjadest, erinevate moosideni ning \u0161okolaadini. Sain esimest korda crostatat Toskaanas Mark Liechti s\u00fcnnip\u00e4eval ja nii nagu Itaalia toitudega ikka, meeldis mulle k\u00f5ige […]<\/p>\n","protected":false},"author":1,"featured_media":9663,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,714,19,705],"tags":[377,35],"class_list":["post-9660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-cakes","category-rahvustoidud","category-sweet-pies","tag-apricot","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\/9660","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=9660"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9660\/revisions"}],"predecessor-version":[{"id":9685,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9660\/revisions\/9685"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9663"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}