{"id":80598,"date":"2020-08-03T22:10:51","date_gmt":"2020-08-03T19:10:51","guid":{"rendered":"https:\/\/kepimoformos.lt\/?p=80598"},"modified":"2024-03-03T22:46:55","modified_gmt":"2024-03-03T20:46:55","slug":"forminiu-zagareliu-rozeciu-voveraiciu-receptas","status":"publish","type":"post","link":"https:\/\/kepimoformos.lt\/receptai\/forminiu-zagareliu-rozeciu-voveraiciu-receptas\/","title":{"rendered":"Formini\u0173 \u017eagar\u0117li\u0173 (roze\u010di\u0173, voverai\u010di\u0173) receptas"},"content":{"rendered":"<p>Tarp klasikini\u0173 desert\u0173, toki\u0173 kaip vafliai, grybukai, spurgos, sausainiai suformuoti m\u0117smale, savo viet\u0105 u\u017eima ir forminiai \u017eagar\u0117liai. Kas nepamena t\u0173 keist\u0173 \u012franki\u0173, kaitinamo aliejaus kvapo ir t\u0173 tra\u0161ki\u0173 lengv\u0173 sausain\u0117li\u0173, kuri\u0173 paragavus ne\u012fmanoma sustoti? Mes pamename, ir suteikiame prog\u0105 i\u0161bandyti ir Jums \u2013 si\u016blome nema\u017eai <u><a href=\"https:\/\/kepimoformos.lt\/tema\/zagareliai\/\">skirting\u0173 \u012franki\u0173 \u017eagar\u0117liams<\/a><\/u>.<\/p>\n<p>Ryt\u0173 \u0161alyse pana\u0161iu principu skan\u0117stai kepami nuo seniausi\u0173 laik\u0173. Itin m\u0117giami jie ir\u00a0Skandinavijos \u0161alyse bei Vidurio Europoje \u2013 forminiai \u017eagar\u0117liai ten \u017einomi rose\u010di\u0173 pavadinimu (<em>rosettes, rozetas, rozetki<\/em>), o pas mus da\u017enai vadinti pagal tur\u0117tas formeles \u2013 g\u0117lyt\u0117s, drugeliai, voverait\u0117s (\u201c<em>voveru\u0161kos<\/em>\u201c). Naudojama te\u0161la labai paprasta, o pats kepimo b\u016bdas taip pat n\u0117ra sud\u0117tingas, i\u0161kepus kelis sausainius \u012fgundama ir tampa labai lengva. Pabadykime!<\/p>\n<p><!--more--><\/p>\n<p>Ingredientai:<\/p>\n<ul>\n<li>2 kiau\u0161iniai<\/li>\n<li>Miltai &#8211; 130 g<\/li>\n<li>Kukur\u016bz\u0173, bulvi\u0173 krakmolas &#8211; 30 g<\/li>\n<li>Pienas &#8211; 250 ml<\/li>\n<li>Cukrus &#8211; 2 \u0161auk\u0161tai<\/li>\n<li>Druska &#8211; 1 \u0161auk\u0161telis<\/li>\n<li>Aliejaus kepimui &#8211; 1,5 l<\/li>\n<li>Cukraus pudros apibarstymui<\/li>\n<\/ul>\n<p>Gamybos eiga:<\/p>\n<p>Sumai\u0161ykite miltus ir krakmol\u0105. Kitame dubenyje i\u0161plakite kiau\u0161inius su druska ir cukrumu, tuomet supilkite \u012f milt\u0173 mi\u0161in\u012f, gerai i\u0161sukite. Tada po truput\u012f pilkite pien\u0105 ir te\u0161l\u0105 skystinkite, kol pienas baigsis, o te\u0161la bus vientisa ir be milt\u0173 gumul\u0117li\u0173.<\/p>\n<p>Supilkite aliej\u0173 \u012f keptuv\u0119 ar \u017eem\u0105 puod\u0105 ir \u012fkaitinkite. \u012e aliej\u0173 \u012fd\u0117kite ir formel\u0119, kad ji \u012fkaist\u0173. Aliejui ir formelei \u012fkaitus iki reikiamos temperat\u016bros, formel\u0119 ma\u017edaug iki 3\/4 jos auk\u0161\u010dio \u012fmerkite \u012f te\u0161l\u0105. Jei pamerksite vis\u0105, \u017eagar\u0117lis aliejuje nenusiims nuo formel\u0117s. Formel\u0119 su te\u0161la d\u0117kite \u012f kar\u0161t\u0105 aliej\u0173, jis tur\u0117t\u0173 prad\u0117ti smarkiai burbuliuoti. Ma\u017edaug po pus\u0117s minut\u0117s aliejus nustos burbuliav\u0119s, o \u017eagar\u0117lis parus. \u0160velniai sukiokite ir judinkite formel\u0119, kol \u017eagar\u0117lis nuo jos nusimaus. Tuomet j\u012f paimkite \u017enypl\u0117mis ar \u0161akute, nukratykite, kad i\u0161b\u0117gt\u0173 aliejus, ir d\u0117kite \u012f popieriniu rank\u0161luos\u010diu i\u0161klot\u0105 l\u0117k\u0161t\u0119. Formel\u0119 v\u0117l \u012fkaitinkite, nardinkite \u012f te\u0161l\u0105, ki\u0161kite \u012f aliej\u0173 &#8211; t\u0119skite tol, kol i\u0161kepsite visus \u017eagar\u0117lius.<\/p>\n<p>Svarbiausia kepant forminius \u017eagar\u0117lius yra tinkama formel\u0117s ir aliejaus temperat\u016bra. Jei aliejus per kar\u0161tas, \u017eagar\u0117lis ima degti, i\u0161kep\u0119s lieka mink\u0161tas, o ne tra\u0161kus. Jei per kar\u0161ta formel\u0117, jos ne\u012fmanoma pamirkyti \u012f te\u0161l\u0105, te\u0161la prie jos neprikimba, te\u0161los dubenyje atsiranda sukibusios te\u0161los gabal\u0117li\u0173. Jeigu \u017eagar\u0117liai kepa ilgai, prisigeria riebal\u0173, o aliejus burbuliuoja ma\u017eai, rei\u0161kia aliejaus temperat\u016bra per \u017eema, reikia padidinti ugn\u012f ir aliej\u0173 bei formel\u0119 labiau \u012fkaitinti. Tinkamiausia temperat\u016bra &#8211; apie 190 \u00b0C.<\/p>\n<p>I\u0161keptus, atv\u0117susius sausainius pabarstykite cukraus pudra. Teisingai i\u0161kepti, jie yra lengvi, neprisig\u0117r\u0119 riebal\u0173 ir tra\u0161k\u016bs (ne mink\u0161ti). Valgykite tuoj pat, arba laikykite sandarioje talpoje.<\/p>\n<p>\u0160tai keli video, kuriuose matyti gamybos eiga:<\/p>\n<p><iframe loading=\"lazy\" title=\"Jak zrobi\u0107 ciasteczka sma\u017cone Rozetki - przepis\" width=\"1020\" height=\"765\" src=\"https:\/\/www.youtube.com\/embed\/dbxxXxQlcjg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<p><iframe loading=\"lazy\" title=\"CIASTKA - CHRUPI\u0104CE ROZETKI  #ciastka #ciasto\" width=\"1020\" height=\"574\" src=\"https:\/\/www.youtube.com\/embed\/-r-Y8Lq-W6g?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tarp klasikini\u0173 desert\u0173, toki\u0173 kaip vafliai, grybukai, spurgos, sausainiai suformuoti m\u0117smale, savo viet\u0105 u\u017eima ir forminiai \u017eagar\u0117liai. Kas nepamena t\u0173 keist\u0173 \u012franki\u0173, kaitinamo aliejaus kvapo ir t\u0173 tra\u0161ki\u0173 lengv\u0173 sausain\u0117li\u0173, kuri\u0173 paragavus ne\u012fmanoma sustoti? Mes pamename, ir suteikiame prog\u0105 i\u0161bandyti ir Jums \u2013 si\u016blome nema\u017eai skirting\u0173 \u012franki\u0173 \u017eagar\u0117liams. Ryt\u0173 \u0161alyse pana\u0161iu principu skan\u0117stai kepami nuo [&#8230;]\n","protected":false},"author":7,"featured_media":80599,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[76],"tags":[197],"acf":[],"lang":"lt","translations":{"lt":80598},"pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/kepimoformos.lt\/wp-json\/wp\/v2\/posts\/80598"}],"collection":[{"href":"https:\/\/kepimoformos.lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kepimoformos.lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kepimoformos.lt\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/kepimoformos.lt\/wp-json\/wp\/v2\/comments?post=80598"}],"version-history":[{"count":2,"href":"https:\/\/kepimoformos.lt\/wp-json\/wp\/v2\/posts\/80598\/revisions"}],"predecessor-version":[{"id":80605,"href":"https:\/\/kepimoformos.lt\/wp-json\/wp\/v2\/posts\/80598\/revisions\/80605"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kepimoformos.lt\/wp-json\/wp\/v2\/media\/80599"}],"wp:attachment":[{"href":"https:\/\/kepimoformos.lt\/wp-json\/wp\/v2\/media?parent=80598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kepimoformos.lt\/wp-json\/wp\/v2\/categories?post=80598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kepimoformos.lt\/wp-json\/wp\/v2\/tags?post=80598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}