{"id":296,"date":"2012-05-09T20:45:00","date_gmt":"2012-05-09T20:45:00","guid":{"rendered":"http:\/\/www.suhkrusai.net\/uncategorized\/kristallsaiake\/"},"modified":"2012-05-09T20:45:00","modified_gmt":"2012-05-09T20:45:00","slug":"kristallsaiake","status":"publish","type":"post","link":"https:\/\/suhkrusai.net\/index.php\/2012\/05\/09\/kristallsaiake\/","title":{"rendered":"Kristallsaiake"},"content":{"rendered":"<div style=\"clear: both; text-align: center;\">\n<p style=\"text-align: left;\">24 saiakest \u00e0 60 g<\/p>\n<p style=\"text-align: left;\"><strong>tainas:<br \/>\n<\/strong>\u2022 \u00a02,5 dl \u00a0vaniljekastet ( vanilla flora)<br \/>\n\u2022 \u00a00,5 dl vett<br \/>\n\u2022 \u00a0\u00be dl suhkrut<br \/>\n\u2022 \u00bd sl vanillisuhkrut<br \/>\n\u2022 \u00bd sl kardemoni<br \/>\n\u2022 \u00bd tl soola<br \/>\n\u2022 1 kotike kuivp\u00e4rmi ( 7 g )<br \/>\n\u2022 umbes 6 dl jahu<br \/>\n\u2022 0,5 dl vedelat margariini v\u00f5i 50 g margariini\/v\u00f5id<\/p>\n<p style=\"text-align: left;\"><strong>peale:<\/strong><br \/>\n\u2022 umbes \u00bd dl sulav\u00f5id v\u00f5i margariini<br \/>\n\u2022 1 dl peensuhkrut<br \/>\n\u2022 1 sl vanillisuhkrut<\/p>\n<p style=\"text-align: left;\">Sega vaniljekaste ja vesi. Kuumutu natuke soojemaks, kui k\u00e4esoojus, sest kuivp\u00e4rm tahab soojemat vedeliku (+42\u00b0 C) Lisa suhkur, kardemon, sool ja osa jahust, millesse on segatud kuivp\u00e4rm.\u00a0 Lisa \u00fclej\u00e4\u00e4nud jahu ja toasoe v\u00f5i. S\u00f5tku taigen \u00fchtlaseks. Pane r\u00e4tiku alla, sooja kohta kerkima 30-40 minutiks. Kummuta taigen jahuga \u00fcle puistatud lauale. Kaalu 60g tainapallid. Rulli k\u00e4te vahel 25cm pikkused vorstikesed \u00a0ja keera s\u00f5lme. T\u00f5sta ahjuplaadile ja lase saiakestel veel kerkida umbes pool tundi. Soojenda ahi 200\u00b0C:ni. K\u00fcpseta saiakesi ahju keskmises osas 7-8 minutit ehk kuni saiakesed on pealt kuldpruunid.<br \/>\nM\u00f5\u00f5da suhkur ja vanillisuhkur kaussi ja sega l\u00e4bi. Pintselda soojad saiakesed pealt sulav\u00f5iga ja puista \u00fcle suhkruseguga.<\/p>\n<p style=\"text-align: left;\"><em>allikas: Ketturouvan el\u00e4m\u00e4\u00e4<\/em><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>24 saiakest \u00e0 60 g tainas: \u2022 \u00a02,5 dl \u00a0vaniljekastet ( vanilla flora) \u2022 \u00a00,5 dl vett \u2022 \u00a0\u00be dl suhkrut \u2022 \u00bd sl vanillisuhkrut \u2022 \u00bd sl kardemoni \u2022&#8230; <a class=\"read-more\" href=\"https:\/\/suhkrusai.net\/index.php\/2012\/05\/09\/kristallsaiake\/\">[Continue Reading]<\/a><\/p>\n","protected":false},"author":3,"featured_media":4968,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,33],"tags":[],"class_list":["post-296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-saiakesed"],"_links":{"self":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/comments?post=296"}],"version-history":[{"count":0,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/296\/revisions"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/media?parent=296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/categories?post=296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/tags?post=296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}