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{"id":4245,"date":"2023-08-15T14:19:28","date_gmt":"2023-08-15T14:19:28","guid":{"rendered":"https:\/\/wavykitchen.com\/?p=4245"},"modified":"2024-01-13T15:03:58","modified_gmt":"2024-01-13T15:03:58","slug":"tobulas-silauogiu-tortas-su-veidrodine-glazura","status":"publish","type":"post","link":"https:\/\/wavykitchen.com\/2023\/08\/15\/tobulas-silauogiu-tortas-su-veidrodine-glazura\/","title":{"rendered":"Tobulas \u0161ilauogi\u0173 tortas su veidrodine glaz\u016bra"},"content":{"rendered":"\n<\/figure>\n\n\n\n
\u0160is tortas tiesiog \u0161aukia pavasar\u012f! Jis stulbinamai gardus, visai ne per saldus, \u0161velnus, gaivus, palengva tirpstantis burnoje ir su kiekvienu k\u0105sneliu nukeliantis \u012f vis \u0161iltesnes pavasario dienas\u2026 Toks ir turi b\u016bti tikras pavasari\u0161kas desertas. A\u0161 j\u012f gaminau su \u0161ilauog\u0117mis (tinka tiek \u0161aldytos, tiek \u0161vie\u017eios), bet taip pat tinka ir m\u0117lyn\u0117s, aviet\u0117s, bra\u0161k\u0117s ar kitos m\u0117giamos\/turimos uogos.<\/p>\n\n\n\n\n\n\n\n
Pirmasis ir pagrindinis deserto sluoksnis – i\u0161 \u0161ilauogi\u0173 gaminamas m\u016bsas. Jis legvutis it p\u016bkelis, neriebus ir nat\u016braliai saldus. Tokie put\u0117siniai desertai jau kelerius metus laikosi tarp madingiausi\u0173 konditerijoje ne tik d\u0117l galimyb\u0117s pagaminti \u012fvairiausi\u0173 form\u0173, nuostabaus gro\u017eio saldumynus, bet ir d\u0117l savo \u0161velnios tekst\u016bros.<\/p>\n\n\n\n
Antrasis torto sluoksnis – prie \u0161ilauogi\u0173 m\u016bso puikiai derantis nat\u016bralios r\u016bg\u0161tel\u0117s turintis \u0161ilauogi\u0173 confit. Jam galima naudoti tiek \u0161aldytas, tiek ir \u0161vie\u017eias uogas. Galiausiai tort\u0105 u\u017ebaigia baltojo \u0161okolado tra\u0161kutis, kuriam naudojami itin ploni feuilletine sausain\u0117liai, ir graiki\u0161ku jogurtu bei \u0161vie\u017eiomis \u0161ilauog\u0117mis gardintas biskvitas. \u0160aldytas tortas papuo\u0161iamas purpurin\u0117s spalvos veidrodine glaz\u016bra, temperuoto baltojo \u0161okolado detal\u0117mis, g\u0117l\u0117mis bei \u0161ilauog\u0117mis. Visa \u0161i kombinacija sukuria ne tik \u012fstabios i\u0161vaizdos, bet ir pavergian\u010dio skonio desert\u0105. <\/p>\n\n\n\n
Tereikia nepamir\u0161ti, kad u\u017e\u0161aldyt\u0105 tort\u0105 reik\u0117s kelet\u0105 valand\u0173 palaikyti \u0161aldytuve tam, kad jis at\u0161ilt\u0173 ir tik tuomet patiekti. Na, o kadangi ne u\u017e kaln\u0173 mamos diena – tai gali b\u016bti puiki dovana vienam i\u0161 artimiausi\u0173 \u017emoni\u0173. Kadangi \u0161is \u0161ilauogi\u0173 tortas gali pareikalauti daugiau kantryb\u0117s, paruo\u0161iau i\u0161sam\u0173, \u017eingsnis po \u017eingsnio recept\u0105. Pa\u017eadu – tai desertas, vertas kiekvienos prie jo praleistos minut\u0117s ir su\u017eav\u0117siantis net ir did\u017eiausius kritikus.<\/p>\n\n\n\n
Pradedam! <\/p>\n\n\n\n<\/figure>\n\n\n\n
TORTUI SU \u0160ILAUOG\u0116MIS REIK\u0116S:<\/strong> <\/strong><\/p>\n\n\n\n
\u0160ilauogi\u0173 m\u016bso kremui reik\u0117s:<\/strong> 250 g \u0161aldyt\u0173 arba \u0161vie\u017ei\u0173 \u0161ilauogi\u0173 345 g 35% riebumo grietin\u0117l\u0117s 135 g cukraus 125 g riebaus graiki\u0161ko jogurto 50 ml citrin\u0173 sul\u010di\u0173 5 lapeli\u0173 \u017eelatinos (\u017er. patarimus apa\u010dioje) 1 citrinos \u017eievel\u0117s (smulkiai tarkuotos) 1 a.\u0161. vanil\u0117s ekstrakto <\/strong> <\/strong>Biskvitui reik\u0117s:<\/strong> <\/strong>175 g \u0161ilauogi\u0173 (geriausia \u0161vie\u017ei\u0173, kad biskvitas nenusida\u017eyt\u0173) <\/strong>125 g cukraus 130 g milt\u0173 120 g graiki\u0161ko jogurto 60 g kambario temperat\u016bros sviestos 1 kiau\u0161inio 1 v.\u0161. vanil\u0117s ekstrakto 1 \u00bd a.\u0161. kepimo milteli\u0173 \u00bc a.\u0161. druskos<\/p>\n\n\n\n
\u0160ilauogi\u0173 confit sluoksniui reik\u0117s:<\/strong> 160 g \u0161aldyt\u0173 arba \u0161vie\u017ei\u0173 \u0161ilauogi\u0173 50 g cukraus 2 v.\u0161. citrinos sul\u010di\u0173 3 \u017eelatinos lapeli\u0173 (\u017er. patarimus apa\u010dioje)<\/p>\n\n\n\n
Feuilletine sausain\u0117liams reik\u0117s:<\/strong> <\/strong>110 g cukraus <\/strong>60 g tirpinto sviesto 60 g milt\u0173 1 kiau\u0161inio baltymo 35 ml \u0161alto vandens
Tra\u0161ku\u010diui reik\u0117s:<\/strong> Feuilletine sausain\u0117li\u0173 125 g baltojo \u0161okolado
Veidrodinei glaz\u016brai reik\u0117s:<\/strong> 134 g kondensuoto pieno 134 g baltojo \u0161okolado 83 g vandens 67 g cukraus 4 lapeli\u0173 \u017eelatinos (\u017er. patarimus apa\u010dioje) Keli\u0173 la\u0161eli\u0173 purpurini\u0173 maistini\u0173 da\u017e\u0173<\/p>\n\n\n\n
Paruo\u0161kite biskvito te\u0161l\u0105. I\u0161 prad\u017ei\u0173 pasiruo\u0161kite ingredientus. Geriausia, jei visi produktai bus vienodos temperat\u016bros, tad prie\u0161 gamindami, palikite juos pusvaland\u017eiui ant darbastalio. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
\u012e duben\u012f sud\u0117kite kambario temperat\u016bros sviest\u0105, suberkite cukr\u0173 bei vanil\u0119. I\u0161plakite iki purumo – tai truks apie 5 minutes.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
\u012e te\u0161l\u0105 \u012fmu\u0161kite kiau\u0161in\u012f, sud\u0117kite graiki\u0161k\u0105 jogurt\u0105 ir dar kart\u0105 gerai i\u0161plakite – tai truks apie 1-2 minutes.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Suberkite miltus, kepimo miltelius ir drusk\u0105. Dar kart\u0105 i\u0161plakite – plakite neilgai, tik kol neliks saus\u0173 milt\u0173. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n\n
Galiausiai suberkite \u0161vie\u017eias \u0161ilauoges ir i\u0161mai\u0161ykite silikonine mentele. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Te\u0161l\u0105 supilkite \u012f 16-18 centimetr\u0173 skersmens atsegam\u0105 kepimo form\u0105 arba konditerin\u012f \u017eied\u0105. Jei naudojate atsegam\u0105 kepimo form\u0105, i\u0161klokite j\u0105 kepimo popieriumi, o jei konditerin\u012f \u017eied\u0105 – j\u012f pad\u0117kite ant folijos ir u\u017edenkite kra\u0161tus, kad te\u0161la nei\u0161sipilt\u0173. Pasiruo\u0161t\u0105 kepimo form\u0105 perkelkite ant didesn\u0117s skardos arba groteli\u0173. \u012e kepimo form\u0105 supilkite paruo\u0161t\u0105 te\u0161l\u0105.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
I\u0161kepkite biskvitus. Biskvit\u0105 kepkite 180 laipsni\u0173 orkait\u0117je su v\u0117jelio funkcija apie 20-25 minu\u010di\u0173. Ar biskvitas i\u0161kep\u0117, galite patikrinti mediniu pagaliuku – i\u0161trauktas i\u0161 biskvito centro jis tur\u0117t\u0173 b\u016bti sausas, neaplip\u0119s te\u0161la. Biskvit\u0105 palikite pilnai atv\u0117sti ir tik tuomet i\u0161imkite i\u0161 konditerinio \u017eiedo (arba kepimo formos).<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Puod\u0105 su \u0161ilauog\u0117mis kaitinkite ant nedidel\u0117s kaitros, kol u\u017evirs. Tuomet u\u017edenkite dang\u010diu ir karts nuo karto pamai\u0161ant \u0161ilauogi\u0173 mas\u0119 kaitinkite ant nedidel\u0117s kaitros 8 minutes.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Gaut\u0105 \u0161ilauogi\u0173 mas\u0119 supilkite \u012f maisto smulkintuv\u0105 ir sutrikite iki vientisos konsistencijos. Tuomet perko\u0161kite per sietel\u012f, kad nelikt\u0173 joki\u0173 s\u0117kly\u010di\u0173. Kelet\u0105 \u0161auk\u0161t\u0173 \u0161ios mas\u0117s atid\u0117kite \u012f ma\u017e\u0105 duben\u0117l\u012f. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
\u012e likusi\u0105 mas\u0119 sud\u0117kite i\u0161brinkusi\u0105 \u017eelatin\u0105. Jei mas\u0117 atv\u0117so, supilkite atgal \u012f puod\u0105, \u0161iek tiek pakaitinkite (neu\u017evirtinkite!) ir tuomet sud\u0117kite \u017eelatin\u0105. Sud\u0117jus \u017eelatin\u0105 i\u0161 karto gerai i\u0161mai\u0161ykite. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n\n
Gaut\u0105 \u0161ilauogi\u0173 mas\u0119 supilkite \u012f 15-16 cm skersmens apvali\u0105 silikonin\u0119 form\u0105 ir \u012fd\u0117kite \u012f \u0161aldymo kamer\u0105 bent vienai valandai. Jei neturite silikonin\u0117s formos, taip pat galite naudoti ir konditerin\u012f \u017eied\u0105 – jo apa\u010di\u0105 i\u0161klokite plastikine pl\u0117vele, j\u0105 prispauskite prie konditerinio \u017eiedo \u0161on\u0173 ir perkelkite \u017eied\u0105 ant lentel\u0117s – tik tada supilkite pasigamint\u0105 confit.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
\u012e duben\u012f supilkite tirpint\u0105 sviest\u0105 ir suberkite cukr\u0173. I\u0161plakite elektriniu plaktuvu. Tai u\u017etruks apie 2 minutes.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
\u012e te\u0161l\u0105 supilkite baltymus ir gerai i\u0161plakite elektriniu plaktuvu – tai truks apie 3-4 minutes.
<\/li>\n\n\n\n
\u012e te\u0161l\u0105 suberkite miltus ir paplakite iki neliks saus\u0173 milt\u0173 ir te\u0161la bus vientisa.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Galiausiai supilkite \u0161alt\u0105 vanden\u012f ir trumpai paplakite, kol gausite vientis\u0105 te\u0161l\u0105 – tai truks minut\u0119. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n\n
Ant kepimo popieriaus lak\u0161to konditerine mentele paskleiskite kelis \u0161auk\u0161tus te\u0161los. Te\u0161la turi b\u016bti labai plona – vos vieno milimetro storumo. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Te\u0161l\u0105 kepkite 180 laipsni\u0173 orkait\u0117je su v\u0117jelio funkcija kelias minutes, kol pagels. Kadangi te\u0161la labai plona – ji i\u0161kepa labai greitai, tad nuolat tikrinkite, kad nesudegintum\u0117te. Taip i\u0161kepkite vis\u0105 te\u0161l\u0105. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Leiskite te\u0161lai prav\u0117sti apie penkias minutes tuomet nulupkite kepimo popieri\u0173 ir sutrupinkite \u012f nedidelius gabaliukus.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Balt\u0105j\u012f \u0161okolad\u0105 i\u0161tirpinkite mikrobang\u0173 krosnel\u0117je arba gar\u0173 vonel\u0117je. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Pasigamintus feuilletine sausain\u0117lius sumai\u0161ykite su baltuoju \u0161okoladu.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n\n
I\u0161kepto biskvito \u0161onus apipjaukite, kad gautum\u0117te 16 centimetr\u0173 skersmens apskritim\u0105. Jei biskvito vir\u0161us per daug i\u0161kilo, j\u012f irgi nupjaukite taip, kad gautum\u0117te lyg\u0173 biskvit\u0105. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Ant biskvito paskleiskite baltojo \u0161okolado tra\u0161kut\u012f. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
\u012e nedidel\u012f puod\u0105 suberkite \u0161ilauoges, cukr\u0173, supilkite citrinos sultis, sud\u0117kite smulkiai tarkuot\u0105 citrinos \u017eievel\u0119 ir i\u0161mai\u0161ykite. Puod\u0105 su \u0161ilauog\u0117mis kaitinkite ant nedidel\u0117s kaitros, kol u\u017evirs. Tuomet u\u017edenkite dang\u010diu ir kartas nuo karto pamai\u0161ant bra\u0161ki\u0173 mas\u0119 kaitinkite ant nedidel\u0117s kaitros 8 minutes.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Gaut\u0105 \u0161ilauogi\u0173 mas\u0119 supilkite \u012f maisto smulkintuv\u0105 ir permalkite iki vientisos konsistencijos. Tuomet perko\u0161kite per sietel\u012f, kad nelikt\u0173 joki\u0173 s\u0117kly\u010di\u0173. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Jei mas\u0117 dar \u0161ilta, sud\u0117kite i\u0161brinkusi\u0105 \u017eelatin\u0105, o jei mas\u0117 atv\u0117so, supilkite atgal \u012f puod\u0105, \u0161iek tiek pakaitinkite ir tuomet sud\u0117kite \u017eelatin\u0105. Sud\u0117jus \u017eelatin\u0105 i\u0161 karto gerai i\u0161mai\u0161ykite. Atv\u0117sinkite bra\u0161kin\u0119 mas\u0119 iki 24 laipsni\u0173 temperat\u016bros. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
\u012e atv\u0117susi\u0105 \u0161ilauogi\u0173 mas\u0119 supilkite vanil\u0117s ekstrakt\u0105 ir i\u0161mai\u0161ykite. Tuomet per kelis kartus sud\u0117kite graiki\u0161k\u0105 jogurt\u0105, po kiekvieno gerai i\u0161mai\u0161ant. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n\n
\u0160alt\u0105 grietin\u0117l\u0119 supilkite \u012f \u0161var\u0173 duben\u012f ir elektriniu plaktuvu i\u0161plakite iki standumo. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n\n
Per kelis kartus \u012fmai\u0161ykite \u0161ilauogi\u0173 mas\u0119 \u012f grietin\u0117l\u0119, po kiekvieno gerai i\u0161mai\u0161ant. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n\n
Torto surinkimas. Kadangi tortas bus \u0161aldomas – jums reik\u0117s 18 cm skersmens apvalios silikonin\u0117s formos arba konditerinio \u017eiedo (jei naudojate konditerin\u012f \u017eied\u0105, kaip ir gaminant confit, pirmiausia i\u0161tieskite plastikin\u0119 pl\u0117vel\u0119, j\u0105 prispauskite prie konditerinio \u017eiedo \u0161on\u0173 ir perkelkite \u017eied\u0105 ant lentel\u0117s). Tortas bus formuojamas auk\u0161tyn kojom, o sustingus – apver\u010diamas. Tad pirmiausia \u012f silikonin\u0117s formos ar konditerinio \u017eiedo dugn\u0105 sud\u0117kite tris ketvirt\u0105sias \u0161ilauogi\u0173 kremo.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n\n
I\u0161 \u0161aldymo kameros i\u0161imkite \u0161ilauogi\u0173 confit. Apverskite silikonin\u0119 form\u0105 ir atsargiai i\u0161imkite sustingusi\u0105 confit. Jei naudojote konditerin\u012f \u017eied\u0105, pirmiausia atsargiai peiliu apipjaukite aplink confit ir tuomet i\u0161imkite. \u012e krem\u0105 \u012fd\u0117kite \u0161ilauogi\u0173 confit, o ant vir\u0161aus paskleiskite likus\u012f \u0161ilauogi\u0173 krem\u0105.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n\n
Tuomet \u012f krem\u0105 \u012fd\u0117kite biskvitu su baltojo \u0161okolado tra\u0161ku\u010diu – biskvitas turi likti torto i\u0161or\u0117je. Lengvai spustel\u0117kite, kad biskvitas su tra\u0161ku\u010diu panirt\u0173 \u012f krem\u0105. Jei i\u0161 \u0161on\u0173 pasirod\u0117 kremo – j\u012f nuvalykite silikonine mentele. Anks\u010diau atid\u0117tu \u0161ilauogi\u0173 d\u017eemu aptepkite biskvit\u0105, naudodami konditerin\u0119 \u0161luotel\u0119. Tort\u0105 atsargiai perkelkite \u012f \u0161aldymo kamer\u0105 ir \u0161aldykite bent 8 valandas. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n\n
Pasiruo\u0161kite veidrodin\u0119 glaz\u016br\u0105. Pasiruo\u0161kite visus ingredientus. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Jei naudojate ne baltojo \u0161okolado la\u0161elius, pirmiausia peiliu smulkiai supjaustykite balt\u0105j\u012f \u0161okolad\u0105. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
\u012e nedidel\u012f puod\u0105 supilkite vanden\u012f, kondensuot\u0105 pien\u0105, suberkite cukr\u0173 ir mai\u0161ydami kaitinkite ant vidutin\u0117s kaitros iki mas\u0117 u\u017evirs. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Masei u\u017evirus i\u0161 karto nuimkite j\u0105 nuo kaitros ir, sud\u0117jus i\u0161brinkit\u0105 \u017eelatin\u0105, i\u0161mai\u0161ykite. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Gaut\u0105 mas\u0119 i\u0161 karto supilkite ant susmulkinto baltojo \u0161okolado ir palikite kelioms minut\u0117ms pastov\u0117ti, kad baltasis \u0161okoladas aptirpt\u0173. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n\n
Baltajam \u0161okoladui aptirpus, atsargiai silikonine mentele i\u0161mai\u0161ykite veidrodin\u0119 glaz\u016br\u0105 iki vientisos mas\u0117s. Nemai\u0161ykite greitai ir stipriai tam, kad nesusidaryt\u0173 oro burbuliuk\u0173. Palikite veidrodin\u0119 glaz\u016br\u0105 atv\u0117sti. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Kai veidrodin\u0117 glaz\u016bra pasiekia 38 laipsnius \u0161ilumos – atsargiai \u012fmai\u0161ykite kelet\u0105 la\u0161\u0173 maistini\u0173 da\u017e\u0173. Palikite atv\u0117sti iki 35 laipsni\u0173 \u0161ilumos – b\u016btent tokios temperat\u016bros naudosite veidrodin\u0119 glaz\u016br\u0105. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Kol veidrodin\u0117 glaz\u016bra baigia v\u0117sti, i\u0161 \u0161aldymo kameros i\u0161traukite tort\u0105 ir atsargiai i\u0161imkite j\u012f i\u0161 silikonin\u0117s formos arba konditerinio \u017eiedo. Tort\u0105 perkelkite ant kepimo groteli\u0173, o jas perkelkite ant skardos, i\u0161klotos kepimo popieriumi. Arba ant stalvir\u0161io patieskite didel\u012f lak\u0161t\u0105 kepimo popieriaus, \u012f jo centr\u0105 pad\u0117kite platesn\u0119 stiklin\u0119 arba apverst\u0105 l\u0117k\u0161t\u0119 ir ant jos u\u017ed\u0117kite tort\u0105. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Veidrodinei glaz\u016brai pasiekus 35 laipsnius \u0161ilumos, apliekite ja tort\u0105. Liekite tik \u012f torto centr\u0105 – glaz\u016bra nub\u0117gs ir \u012f torto kra\u0161tus. Jei tort\u0105 d\u0117jote ant kepimo groteli\u0173, lengvai jas papurtykite. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Konditerine mentele atsargiai nuimkite tort\u0105 ir perkelkite ant serviravimui skirtos l\u0117k\u0161t\u0117s. Tort\u0105 \u012fd\u0117kite \u012f \u0161aldytuv\u0105 keletui valand\u0173 tam, kad at\u0161ilt\u0173. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n\n
Palaukite, kol glaz\u016bra, likusi ant kepimo popieriaus, \u0161iek tiek sustings, o tuomet silikonine mentele j\u0105 surinkite ir sud\u0117kite \u012f sandariai u\u017edaryt\u0105 d\u0117\u017eut\u0119. Veidrodin\u0119 glaz\u016br\u0105 galite laikyti \u0161aldytuve kelias dienas arba u\u017e\u0161aldyti ir panaudoti dar kart\u0105 – tereik\u0117s j\u0105 pa\u0161ildyti iki reikiamos temperat\u016bros. Geriau pasigaminti \u0161iek tiek daugiau glaz\u016bros ir tur\u0117ti kitam kartui, nei pristigti jos apliejant tort\u0105 ir tur\u0117ti negra\u017eius torto \u0161onus. <\/li>\n\n\n\n
Torto papuo\u0161imas. Tort\u0105 galite patiekti taip arba papuo\u0161ti temperuoto \u0161okolado juostel\u0117mis, g\u0117l\u0117mis ir \u0161ilauog\u0117mis. <\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n
<\/strong> <\/strong>PATARIMAI IR PASTEB\u0116JIMAI, KAD \u0160ILAUOGI\u0172 TORTAS PAVYKT\u0172 TOBULAI<\/strong><\/p>\n\n\n\n
\u017delatina.<\/strong> <\/strong>Geriausia \u0161iam tortui naudoti \u017eelatin\u0105 lapeliais – ji b\u016bna geresn\u0117s kokyb\u0117s ir jos reikia ma\u017eiau tam, kad pasiektum\u0117te t\u0105 pat\u012f rezultat\u0105. Tokios \u017eelatinos rasite bet kurioje konditerini\u0173 preki\u0173 parduotuv\u0117je ir didesn\u0117se maisto preki\u0173 parduotuv\u0117se. Nepamir\u0161kite, kad prie\u0161 naudojant \u017eelatin\u0105, b\u016btina j\u0105 i\u0161brinkinti vandenyje.<\/p>\n\n\n\n
Jogurtinis biskvitas <\/strong><\/p>\n\n\n\n
Produkt\u0173 temperat\u016bra. <\/strong>Geriausia, jei visi produktai bus vienodos temperat\u016bros, tad prie\u0161 gamindami, palikite juos pusvaland\u017eiui ant darbastalio. <\/p>\n\n\n\n
Graiki\u0161kas jogurtas. <\/strong>Rinkit\u0117s rieb\u0173 graiki\u0161k\u0105 jogurt\u0105 – jis yra tvirtesn\u0117s konsistencijos.<\/p>\n\n\n\n
\u0160ilauog\u0117s. <\/strong>Biskvitui naudokite \u0161vie\u017eias uogas – jos nenuda\u017eys biskvito negra\u017eia spalva ir nei\u0161skirs per daug skys\u010dio kepant.<\/p>\n\n\n\n
Nepermai\u0161ykite. <\/strong>Labai svarbu biskvito te\u0161los nepermai\u0161yti. Sub\u0117rus saus\u0105j\u012f mi\u0161in\u012f, plakite trumpai, apie vien\u0105 minut\u0119, tik iki te\u0161la taps vientisos konsistencijos. \u012emu\u0161us kiau\u0161inius ir sud\u0117jus likusius produktus, v\u0117l plakite apie minut\u0119. Tai reikalinga tam, kad te\u0161la i\u0161laikyt\u0173 savo purum\u0105. <\/p>\n\n\n\n
Kepimo formos. <\/strong>Kepimui galite naudoti tiek \u012fprast\u0105 17-18 centimetr\u0173 skersmens atsegam\u0105 kepimo form\u0105, tiek ir konditerin\u012f \u017eied\u0105. Jei naudojate atsegam\u0105 kepimo form\u0105, i\u0161klokite j\u0105 kepimo popieriumi, o jei konditerin\u012f \u017eied\u0105 – j\u012f pad\u0117kite ant folijos ir u\u017edenkite kra\u0161tus, kad te\u0161la nei\u0161sipilt\u0173. Pasiruo\u0161t\u0105 kepimo form\u0105 perkelkite ant didesn\u0117s skardos arba groteli\u0173 (jei naudojate atsegam\u0105 kepimo form\u0105). Tik tuomet \u012f kepimo form\u0105 supilkite paruo\u0161t\u0105 te\u0161l\u0105. <\/p>\n\n\n\n
\u0160ilauog\u0117s. <\/strong>Galite rinktis tiek \u0161aldytas, tiek ir \u0161vie\u017eias uogas.<\/p>\n\n\n\n
Virimas. <\/strong>Confit virkite nedideliame, u\u017edengtame puode ant nedidel\u0117s kaitros. Puod\u0105 u\u017edenkite \u0161ilauogi\u0173 confit u\u017evirus. Nepamir\u0161kite kartas nuo karto pamai\u0161yti, kad \u0161ilauogi\u0173 mas\u0117 nepridegt\u0173. Virimo laikas – apie 8 minut\u0117s. <\/p>\n\n\n\n
Smulkinimas. <\/strong>I\u0161virusi\u0105 \u0161ilauogi\u0173 mas\u0119 pertrinkite iki vientisos konsistencijos maisto smulkintuve. Tuomet perko\u0161kite per sietel\u012f, kad nelikt\u0173 visi\u0161kai joki\u0173 uog\u0173 s\u0117kly\u010di\u0173. Jei atliekant \u0161iuos veiksmus, mas\u0117 at\u0161\u0105la, supilkite j\u0105 atgal \u012f puod\u0105 ir \u0161iek tiek pakaitinkite – tik tuomet d\u0117kite \u017eelatin\u0105. <\/p>\n\n\n\n
\u0160aldymas. <\/strong>Gaut\u0105 \u0161ilauogi\u0173 mas\u0119 reikia \u0161aldyti bent vien\u0105 valand\u0105. J\u0105 \u0161aldykite 15-16 cm skersmens apvalioje silikonin\u0117je formoje. Jei neturite silikonin\u0117s formos, taip pat galite naudoti ir konditerin\u012f \u017eied\u0105 – jo apa\u010di\u0105 i\u0161klokite plastikine pl\u0117vele, j\u0105 prispauskite prie konditerinio \u017eiedo \u0161on\u0173 ir perkelkite \u017eied\u0105 ant lentel\u0117s – tik tada supilkite pasigamint\u0105 confit.<\/p>\n\n\n\n
Confit i\u0161\u0117mimas i\u0161 formos. <\/strong>Confit sustingus, i\u0161imkite j\u0105 i\u0161 \u0161aldymo kameros. Apverskite silikonin\u0119 form\u0105 ir atsargiai i\u0161imkite sustingusi\u0105 confit. Jei naudojote konditerin\u012f \u017eied\u0105, pirmiausia atsargiai peiliu apipjaukite aplink confit ir tuomet i\u0161imkite j\u0105 i\u0161 silikonin\u0117s formos. Confit i\u0161imkite tik prad\u0117jus sluoksniuoti tort\u0105, nes j\u0105 i\u0161 karto d\u0117kite \u012f krem\u0105 sluoksniuojant tort\u0105. <\/p>\n\n\n\n
Produkt\u0173 temperat\u016bra. <\/strong>Geriausia, jei visi produktai bus vienodos temperat\u016bros, tad prie\u0161 gamindami, palikite juos pusvaland\u017eiui ant darbastalio. <\/p>\n\n\n\n
Miltai. <\/strong>Rinkit\u0117s 550 C arba D miltus. <\/p>\n\n\n\n
Te\u0161los plakimas.<\/strong> Te\u0161l\u0105 reikia kiekviename \u017eingsnyje gerai i\u0161plakti tam, kad b\u016bt\u0173 visi\u0161kai vientisa ir be gumuliuk\u0173.<\/p>\n\n\n\n
Sausain\u0117li\u0173 kepimas. <\/strong>Kepant sausain\u0117lius, te\u0161la turi b\u016bti labai plona – vos vieno milimetro, tad ant kepimo popieriaus lak\u0161to konditerine mentele reikia paskleisti te\u0161l\u0105 kuo ploniau. Sausain\u0117lius kepkite 180 laipsni\u0173 orkait\u0117je su v\u0117jelio funkcija kelias minutes, kol pagels. Kadangi te\u0161la labai plona – ji i\u0161kepa labai greitai, tad nuolat tikrinkite, kad nesudegintum\u0117te. <\/p>\n\n\n\n
Sausain\u0117li\u0173 trupinimas. <\/strong>Te\u0161lai prav\u0117sus, nuimkite j\u0105 nuo kepimo popieriaus ir sutrupinkite \u012f nedidelius gabaliukus. Sumai\u0161ykite su i\u0161tirpintu baltuoju \u0161okoladu ir paskleiskite ant biskvito. Palikite kol sustings. <\/p>\n\n\n\n
\u0160ilauog\u0117s. <\/strong>Galite rinktis tiek \u0161aldytas, tiek ir \u0161vie\u017eias uogas.<\/p>\n\n\n\n
Virimas. <\/strong>Confit virkite nedideliame, u\u017edengtame puode ant nedidel\u0117s kaitros. Puod\u0105 u\u017edenkite \u0161ilauogi\u0173 confit u\u017evirus. Nepamir\u0161kite kartas nuo karto pamai\u0161yti, kad \u0161ilauogi\u0173 mas\u0117 nepridegt\u0173. Virimo laikas – apie 8 minut\u0117s. <\/p>\n\n\n\n
Smulkinimas. <\/strong>I\u0161virusi\u0105 \u0161ilauogi\u0173 mas\u0119 pertrinkite iki vientisos konsistencijos maisto smulkintuve. Tuomet perko\u0161kite per sietel\u012f, kad nelikt\u0173 visi\u0161kai joki\u0173 uog\u0173 s\u0117kly\u010di\u0173. Jei atliekant \u0161iuos veiksmus, mas\u0117 at\u0161\u0105la, supilkite j\u0105 atgal \u012f puod\u0105 ir \u0161iek tiek pakaitinkite – tik tuomet d\u0117kite \u017eelatin\u0105.<\/p>\n\n\n\n
Atv\u0117sinimas.<\/strong> Sud\u0117jus \u017eelatin\u0105, palikite \u0161ilauogi\u0173 mas\u0119 at\u0161alti iki 24 laipsni\u0173 \u0161ilumos, tik tuomet \u012fmai\u0161ykite likusius ingredientus.<\/p>\n\n\n\n
\u012emai\u0161ymas. <\/strong>Rieb\u0173 graiki\u0161k\u0105 jogurt\u0105 ir i\u0161plakt\u0105 grietin\u0117l\u0119 \u012f \u0161ilauogi\u0173 mas\u0119 \u012fmai\u0161ykite per kelis kartus. <\/p>\n\n\n\n
Kremo laikymas.<\/strong> Iki naudojimo krem\u0105 laikykite \u0161aldytuve. <\/p>\n\n\n\n
Torto surinkimas. <\/strong><\/p>\n\n\n\n
\u0160aldymo formos. <\/strong>Kadangi tortas bus \u0161aldomas – jums reik\u0117s 18 cm skersmens apvalios silikonin\u0117s formos arba konditerinio \u017eiedo (jei naudojate konditerin\u012f \u017eied\u0105, kaip ir gaminant confit, pirmiausia i\u0161tieskite plastikin\u0119 pl\u0117vel\u0119, j\u0105 prispauskite prie konditerinio \u017eiedo \u0161on\u0173 ir perkelkite \u017eied\u0105 ant lentel\u0117s). Tortas bus formuojamas auk\u0161tyn kojom, o sustingus – apver\u010diamas. <\/p>\n\n\n\n
Torto sluoksniavimas. <\/strong>Pirmiausia \u012f silikonin\u0117s formos ar konditerinio \u017eiedo dugn\u0105 sud\u0117kite tris ketvirt\u0105sias kremo. Tuomet \u012f krem\u0105 \u012fd\u0117kite confit ir u\u017edenkite likusiu kremu. Galiausiai \u012fd\u0117kite biskvit\u0105 su tra\u0161ku\u010diu – biskvitas turi likti torto i\u0161or\u0117je. Lengvai spustel\u0117kite, kad biskvitas su confit panirt\u0173 \u012f krem\u0105. Jei i\u0161 \u0161on\u0173 pasirod\u0117 kremo – j\u012f nuvalykite silikonine mentele. Biskvit\u0105 aptepkite pasiliktu \u0161ilauogiu d\u017eemu.<\/p>\n\n\n\n
\u0160aldymo laikas. <\/strong>Tort\u0105 \u0161aldymo kameroje laikykite bent 8 valandas, o geriausia – pernakt.<\/p>\n\n\n\n
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