{"id":30,"date":"2016-12-17T22:27:00","date_gmt":"2016-12-17T22:27:00","guid":{"rendered":"http:\/\/www.suhkrusai.net\/uncategorized\/mustika-valgesokolaaditort\/"},"modified":"2016-12-17T22:27:00","modified_gmt":"2016-12-17T22:27:00","slug":"mustika-valgesokolaaditort","status":"publish","type":"post","link":"https:\/\/suhkrusai.net\/index.php\/2016\/12\/17\/mustika-valgesokolaaditort\/","title":{"rendered":"Mustika-valge\u0161okolaaditort"},"content":{"rendered":"\n
p\u00f5hi:<\/strong><\/div>\n\n\n\n
\u2022 4 muna<\/div>\n\n\n\n
\u2022 suhkrut<\/div>\n\n\n\n
\u2022 rukkijahu<\/div>\n\n\n\n
\u2022 nisujahu<\/div>\n\n\n\n
\u2022 1 \u00bd tl k\u00fcpsetuspulbrit<\/div>\n\n\n\n
 <\/div>\n\n\n\n
niisutamiseks:<\/strong><\/div>\n\n\n\n
\u2022 2 dl piima<\/div>\n\n\n\n
 <\/div>\n\n\n\n
mustikat\u00e4idis:<\/strong><\/div>\n\n\n\n
\u2022 2 \u00bd dl 35% r\u00f5\u00f5ska koort<\/div>\n\n\n\n
\u2022 100 g vaniljemaitselist kohupiima<\/div>\n\n\n\n
\u2022 2 tl suhkrut<\/div>\n\n\n\n
\u2022 200 g mustikaid<\/div>\n\n\n\n
\u2022 \u00bd dl vaniljekastmepulbrit<\/div>\n\n\n\n
 <\/div>\n\n\n\n
valge \u0161okolaadit\u00e4idis:<\/strong><\/div>\n\n\n\n
\u2022 3 (\u00e0 2 g) \u017eelatiinilehte<\/div>\n\n\n\n
\u2022 2 \u00bd dl 35% r\u00f5\u00f5ska koort<\/div>\n\n\n\n
\u2022 130 g valget \u0161okolaadi<\/div>\n\n\n\n
\u2022 200 g vaniljepudingut v\u00f5i paksu vaniljekastet<\/div>\n\n\n\n
\u2022 1 tl kardemoni<\/div>\n\n\n\n
\u2022 \u00bd dl vett<\/div>\n\n\n\n
 <\/div>\n\n\n\n
kate vahukommidest:<\/strong><\/div>\n\n\n\n
\u2022 250-300 g vahukomme<\/div>\n\n\n\n
\u2022 2 spl vett<\/div>\n\n\n\n
\u2022 6-7 dl tuhksuhkrut<\/div>\n\n\n\n
\u2022 toiduv\u00e4rvi\/pastav\u00e4rv<\/div>\n\n\n\n
\u2022 tordi m\u00e4\u00e4rimiseks 1,5 dl vahukoort<\/div>\n\n\n\n
! Katteks v\u00f5ib olla ka martsipan v\u00f5i hoopis mingi glasuur (\u0161okolaadi, iirise)<\/div>\n\n\n\n
 <\/div>\n\n\n\n
M\u00e4\u00e4ri \u2205 22,5-24 cm koogivorm sulav\u00f5iga ja puista \u00fcle riivsaiaga. Valmista tordip\u00f5hi “k\u00f5ike sama palju” p\u00f5him\u00f5ttel. L\u00f6\u00f6 munad klaasi. M\u00f5\u00f5da teise klaasi sama palju suhkrut. Kolmandasse klaasi m\u00f5\u00f5da jahu, milest pool on rukkijahu ja teine pool nisujahu. Sega hulka k\u00fcpsetuspulber.<\/div>\n\n\n\n
Kalla munad ja suhkur kaussi ja vahusta. Sega paari lusikakaupa juurde jahu. Kalla taigen vormi ja k\u00fcpseta 175 kraadises ahjus, alumisel tasemel umbes 40 minutit. Kummuta p\u00f5hi vormist v\u00e4lja ja jahuta. L\u00f5ika p\u00f5hi kolmeks osaks.<\/div>\n\n\n\n
 <\/div>\n\n\n\n
Pane valge \u0161okolaadit\u00e4idise jaoks \u017eelatiinilehed k\u00fclma vette likku. Kalla m\u00f5lema t\u00e4idise r\u00f5\u00f5sk koor (5 dl) kaussi ja vahusta. Jaga vahukoor kahte kaussi mustika ja valge \u0161okolaadi t\u00e4idise jaoks.<\/div>\n\n\n\n
 <\/div>\n\n\n\n
Mustikat\u00e4idise jaoks sega vahukoore hulka vaniljekohupiim ja suhkur. P\u00fcreesta mustikad ja sega t\u00e4idisesse.<\/div>\n\n\n\n
 <\/div>\n\n\n\n
T\u00fckelda \u0161okolaad ja sulata mikros v\u00e4iksemal v\u00f5imsusel aegajalt segades (v\u00f5i sulata \u0161okolaad vesivannil) Sega vahukoore hulka vaniljepuding, sula\u0161okolaad ja kardemon. Pigista \u017eelatiinilehtedest liigne vesi ja sulata m\u00f5ni sekund mikros (v\u00f5i kuumuta 0,5 dl vett keemiseni ja sulata seal \u017eelatiinilehed) Nirista t\u00e4idisesse, samas kogu aeg t\u00e4idist segades. <\/div>\n\n\n\n
 <\/div>\n\n\n\n
Kui kasutad lahtik\u00e4ivat koogivormi, siis pane p\u00f5hjale k\u00fcpsetuspaber ja t\u00f5sta \u00fcks p\u00f5hja osa vormi. Kui kasutad tellitavad r\u00f5ngasvormi, siis aseta esimene p\u00f5hjaosa serveerimisalusele ja selle \u00fcmber r\u00f5ngas. S\u00e4ti r\u00f5nga suurus nii, et see oleks ilusti \u00fcmber p\u00f5hja. Niisuta p\u00f5hja piimaga ja kalla peale pool mustikat\u00e4idisest. Aja \u00fchtlaselt laiali. Mustikat\u00e4idise peale kalla pool valge \u0161okolaadi t\u00e4idisest. Aja \u00fchtlaselt laiali. T\u00f5sta peale teine p\u00f5hja osa. Niisuta piimaga ja t\u00f5sta peale samamoodi t\u00e4idised nagu esimesele p\u00f5hjale. Siis s\u00e4ti peale viimane p\u00f5hja osa. Niisuta ja kata toidukilega ning t\u00f5sta k\u00fclmkappi paariks tunniks.<\/div>\n\n\n\n
\"\"<\/a><\/figure><\/div>\n\n\n\n
<\/span><\/div>\n\n\n\n
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Vahukommimassi jaoks \u00f5lita mikroahju kestev kauss ja pane sinna vahukommid. Lisa vesi. Kuumuta vahukomme mikros (800 W) 2 minutit. Sega massi iga 30 sekundi j\u00e4rel. Mass peab olema \u00fchtlane. Kui kasutad valgeid vahukomme, siis v\u00f5id soovi korral v\u00e4rvida massi oma meele j\u00e4rgi. S\u00f5elu teise kaussi 4 dl tuhksuhkrut. Kalla vahukommimass peale. Alusta segamist elektrimikseri taignakonksudega. <\/div>\n
<\/a><\/figure>
<\/span><\/div>\n
S\u00f5elu juurde v\u00e4hehaaval \u00fclej\u00e4\u00e4nud tuhksuhkur. Suhkru kogus s\u00f5ltub vahukommi sordist. Mass peab olema pehme ja elastne, h\u00e4sti rullitav. <\/div>\n<\/div>\n\n\n\n
\"\"<\/a><\/figure><\/div>\n\n\n\n
<\/span><\/div>\n\n\n\n
Kui tuhksuhkrut lisad liiga palju, siis tuleb massist sitke ja seda on ka kehvem rullida ja ka s\u00fc\u00fca. Rulli vahukommmimass tuhksuhkruga \u00fcle puistatud laual 2-3 mm paksuseks.  Kui mass tundub, et on k\u00f5va ja sitke, siis soojenda seda hetke mikrolaineahjus. M\u00e4\u00e4ri tort pealt ja k\u00fclgedelt kergelt vahukoorega. S\u00e4ti kate kenasti koogile ja suru k\u00e4tega kinni. L\u00f5ika noaga \u00fclej\u00e4\u00e4nud mass alt \u00e4\u00e4rest \u00e4ra. 
! K\u00e4sitle vahukommimassi \u00f5litatud k\u00e4tega. Massi v\u00f5id valmistada ka k\u00e4ega s\u00f5tkudes.<\/div>\n\n\n\n
\"\"<\/a><\/figure><\/div>\n\n\n\n
<\/span><\/div>\n\n\n\n

allikas: Kinuskikissa<\/i><\/span><\/span>
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p\u00f5hi: \u2022 4 muna \u2022 suhkrut \u2022 rukkijahu \u2022 nisujahu \u2022 1 \u00bd tl k\u00fcpsetuspulbrit   niisutamiseks: \u2022 2 dl piima   mustikat\u00e4idis: \u2022 2 \u00bd dl 35% r\u00f5\u00f5ska koort… [Continue Reading]<\/a><\/p>\n","protected":false},"author":3,"featured_media":9088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,43],"tags":[],"class_list":["post-30","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-tordid"],"_links":{"self":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/30","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=30"}],"version-history":[{"count":0,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/30\/revisions"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/media?parent=30"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/categories?post=30"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/tags?post=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}