Paskutin\u0119 vasaros dien\u0105 noriu pasidalinti ir paskutiniu vasari\u0161kesniu receptu – plikytais pyrag\u0117liais su citrinomis ir vaniliniu kremu. \ud83c\udf4b Gaminimo video rasite \u010dia<\/a>.<\/p>\n\n\n\n\n\n\n\n

Plikytiems pyrag\u0117liams reik\u0117s:
\ud83c\udf4b75ml pieno
\ud83c\udf4b75ml vandens
\ud83c\udf4b\u017eiupsnelio druskos
\ud83c\udf4b10 g cukraus
\ud83c\udf4b90 g milt\u0173
\ud83c\udf4b75 g sviesto
\ud83c\udf4b2-2,5 kiau\u0161ini\u0173
Tra\u0161ku\u010diui ant pyrag\u0117li\u0173 vir\u0161aus reik\u0117s:
\ud83c\udf4b40 g kambario temperat\u016bros sviesto
\ud83c\udf4b50 g cukraus
\ud83c\udf4b50 g milt\u0173
Vaniliniam kremui reik\u0117s:
\ud83c\udf4b500 g kambario temperat\u016bros maskarpon\u0117s
\ud83c\udf4b350 g 35% grietin\u0117l\u0117s
\ud83c\udf4b75 g cukraus pudros
\ud83c\udf4b2 a.\u0161. vanil\u0117s ekstrakto
\u012edarui reik\u0117s:
\ud83c\udf4b75 g citrininio \u201ccurd\u201d kremo
Citrininiam kremui reik\u0117s:
\ud83c\udf4b115 ml citrinos sul\u010di\u0173 (apie 3 citrin\u0173)\u2028\ud83c\udf4b3 citrin\u0173 smulkiai tarkuotos \u017eievel\u0117s\u2028\ud83c\udf4b145 g cukraus\u2028\ud83c\udf4b3 kiau\u0161ini\u0173\u2028\ud83c\udf4b\u017eiupsnelio druskos\u2028\ud83c\udf4b225 g kambario temperat\u016bros sviesto
Eiga:
1. Pasiruo\u0161kite tra\u0161kut\u012f, skirt\u0105 plikyt\u0173 pyrag\u0117li\u0173 vir\u0161ui.\u00a0\u012e maisto smulkintuv\u0105 sud\u0117kite sviest\u0105 ir cukr\u0173. Malkite tol, kol nelieks cukraus kristal\u0173. Suberkite miltus ir darkart permalkite. Gaut\u0105 te\u0161l\u0105 d\u0117kite ant dviej\u0173 kepimo popieriaus lak\u0161t\u0173 ir i\u0161ko\u010diokite kuo ploniau \u2013 apie 1,5mm storio lak\u0161t\u0105. J\u012f perkelkite \u012f \u0161aldymo kamer\u0105, kol pasigaminsite plikyt\u0105 te\u0161l\u0105.
2. Pasiruo\u0161kite plikyt\u0105 te\u0161l\u0105.\u00a0\u012e puod\u0105 supilkite vanden\u012f ir pien\u0105, \u012fd\u0117kite kubeliais pjaustyt\u0105 sviest\u0105, \u012fberkite druskos bei cukraus ir kaitinkite, kol u\u017evirs.Tuomet nukelkite puod\u0105 nuo ugnies ir supilkite miltus. D\u0117kite puod\u0105 ant vidutin\u0117s kaitros ir su medine mentele mai\u0161ykite te\u0161l\u0105, kol ji atlips nuo puodo sieneli\u0173.
3. Te\u0161l\u0105 perd\u0117kite \u012f duben\u012f ir paplakite apie 1-2 minutes, kol te\u0161la truput\u012f atau\u0161. Tuomet po vien\u0105 \u012fmu\u0161kite kiau\u0161inius, po kiekvieno gerai i\u0161plakdami te\u0161l\u0105. Te\u0161l\u0105 perkelkite \u012f konditerin\u012f mai\u0161\u0117l\u012f su apvaliu, ~1 cm skersmens, antgaliu.\u00a0
4. Standartin\u0119 skard\u0105 i\u0161klokite kepimo popieriumi. I\u0161spauskite ma\u017edaug 3.5-4 cm skersmens pyrag\u0117lius. Tarp pyrag\u0117li\u0173 palikite nema\u017eus tarpus.\u00a0
5. I\u0161 \u0161aldymo kameros i\u0161imkite tra\u0161kut\u012f. I\u0161spauskite ma\u017edaug 6-7cm skersmens \u017eiedus ir u\u017ed\u0117kite juos ant kiekvieno pyrag\u0117lio.
6. Pyrag\u0117li\u0173 kepimas.\u00a0Pyrag\u0117lius kepkite 30-35 minutes 180 laipsni\u0173 orkait\u0117je su v\u0117jelio funkcija. Kepkite vidurin\u0117je lentynoje ir jokiu b\u016bdu nevarstykite dureli\u0173. Pyrag\u0117lius kepkite po vien\u0105 skard\u0105.
7. Kol pyrag\u0117liai kepa, pasigaminkite citrin\u0173 krem\u0105. \u012e metalin\u012f ind\u0105 arba nedidel\u012f puod\u0105 sud\u0117kite visus ingredientus, i\u0161skyrus sviest\u0105. I\u0161plakite \u0161iuos ingredientus konditerine \u0161luotele.
8. \u012e auk\u0161tesn\u012f puod\u0105 pripilkite tiek vandens , kad u\u017ed\u0117jus ma\u017eesn\u012fj\u012f vanduo neliest\u0173 jo dugno. Kaitinkite vanden\u012f, kol u\u017evirs. Tuomet u\u017ed\u0117kite ma\u017eesn\u012fj\u012f puod\u0105 ir nuolat mai\u0161ydami konditerine \u0161luotele kaitinkite iki kol mas\u0117 pasieks 80 laipsni\u0173 (tai truks apie 5 minutes).
9. Gaut\u0105 krem\u0105 sud\u0117kite \u012f maisto smulkintuv\u0105 ir permalkite. Palaukite kol kremas atv\u0117s iki 60 laipsni\u0173. Tuomet nuolat blendinant maistiniu smulkintuvu arba rankiniu blenderiu po gabaliuk\u0105 sud\u0117kite sviest\u0105. Leiskite kremui atv\u0117sti iki kambario temperat\u016bros.\u00a0Leiskite kremui atv\u0117sti iki kambario temperat\u016bros.
10. Pasiruo\u0161kite vanilin\u012f krem\u0105. Iki purumo i\u0161plakite grietin\u0117l\u0119. \u012e kit\u0105 duben\u012f sud\u0117kite maskarpon\u0119, cukraus pudr\u0105, ir vanil\u0117s ekstrakt\u0105 bei i\u0161plakite iki purumo. \u012e krem\u0105 \u012fplakite grietin\u0117l\u0119.
11. Kremus sud\u0117kite \u012f atskirus konditerinius mai\u0161elius, su pritvirtintais antgaliais.
12. Kai jau turite pasiruo\u0161\u0119 visas dalis, metas surinkti pyrag\u0117lius.\u00a0Atsargiai nupjaukite pat\u012f pyrag\u0117li\u0173 vir\u0161\u0173 ir atid\u0117kite \u012f \u0161al\u012f. Tris ketvirtadalius pyrag\u0117lio vidaus pripildykite citrininiu kremu. Ant vir\u0161aus i\u0161spauskite vanilin\u012f krem\u0105, o \u012f jo centr\u0105 \u012fspauskite vanilin\u012f curd krem\u0105.
13. Pyrag\u0117liai skaniausi pirm\u0105j\u0105 dien\u0105. Iki valgant, laikykite \u0161aldytuve.
Skanaus!<\/p>\n\n\n\n

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