{"id":7768,"date":"2022-01-05T16:49:06","date_gmt":"2022-01-05T16:49:06","guid":{"rendered":"https:\/\/www.suhkrusai.net\/?p=7768"},"modified":"2022-01-05T16:49:06","modified_gmt":"2022-01-05T16:49:06","slug":"sidrunikreemisaiakesed","status":"publish","type":"post","link":"https:\/\/suhkrusai.net\/index.php\/2022\/01\/05\/sidrunikreemisaiakesed\/","title":{"rendered":"Sidrunikreemisaiakesed"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>tainas:<\/strong><br>\u20222,5 dl kaerajooki v\u00f5i piima<br>\u2022 25 g p\u00e4rmi<br>\u2022 1 dl suhkrut<br>\u2022 0,5 tl soola<br>\u2022 0,5 sl kardemoni<br>\u2022 u 7 dl jahu (v\u00f5i v\u00e4hem)<br>\u2022 75 g toasooja v\u00f5id<br>\u2022 kanamuna saiakeste m\u00e4\u00e4rimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>sidrunikreem:<\/strong><br>\u2022 200 g maitsestamata toorjuustu<br>\u2022 1-2 dl sidruniv\u00f5iet (lemon curd)<br>\u2022 \u00bd dl tuhksuhkrut<br>kreemi paksus s\u00f5ltub sellest, millist toorjuustu ja lemon curdi kasutad. Kui kreem tundub liiga vedel olevat, siis v\u00f5id lisada natuke vaniljekreemi jahu ( 1 &#8211; 2 sl )<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>peale k\u00fcpsetamist:<\/strong><br>\u2022 sulav\u00f5id<br>\u2022 suhkrut dippamise jaoks<br>\u2022 vanillisuhkrut maitseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Soojenda kaerajook v\u00f5i piim k\u00e4esoojaks ja kalla suurde kaussi. Sega juurde murendatud p\u00e4rm. Siis suhkur, sool ja kardemon. Hakka lisama jahu kahe detsiliitri kaupa. Lisa vahepeal ka pehme v\u00f5i. Siis j\u00e4lle jahu v\u00e4hehaaval, sest jahud on erinevad ja vahel l\u00e4heb retseptis olevast kogusest rohkem, vahel v\u00e4hem. S\u00f5tku tainast k\u00e4sitsi v\u00f5i lase seda teha k\u00f6\u00f6gikombainil 10 &#8211; 15 minutit, kuni tainas on elastne ja l\u00f6\u00f6b kausi k\u00fcljest lahti. Kata tainakauss r\u00e4tikuga ja t\u00f5sta sooja kohta kerkima 30 &#8211; 45 minutiks.<br>Senikaua valmista ka sidrunikreem. Sega k\u00f5ik ained mikseriga \u00fchtlaseks.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kummuta tainas lauale ja jaga kaheks. Rulli tainas neljakandiliseks plaadiks. M\u00e4\u00e4ri poolele tainale sidrunikreemi ja t\u00f5sta peale teine pool. L\u00f5ika pitsarulliga umbes 2 cm laiusteks ribadeks. Keera ribad keerdu neid natuke venitades ja siis keera saiakesteks. T\u00f5sta k\u00fcpsetuspaberiga kaetud ahjuplaadile nii et taina ots j\u00e4\u00e4b saiakese alla. Samamoodi tee ka teise poole tainaga.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lase saiakestel veel kerkida poole tunni jagu. M\u00e4\u00e4ri pealt lahti klopitud kanamunnaga ja k\u00fcpseta eelsoojendatud 200\u00b0C  ahjus 10 &#8211; 15 minutit, ehk kuni saiakesed on kuldpruunid.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kui saiakesed on natuke jahtunud, siis m\u00e4\u00e4ri need sulav\u00f5iga ja kasta veel suhkrusse ( sega kokku suhkru ja vanillisuhkur )<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>allikas Meill\u00e4 kotona<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>tainas:\u20222,5 dl kaerajooki v\u00f5i piima\u2022 25 g p\u00e4rmi\u2022 1 dl suhkrut\u2022 0,5 tl soola\u2022 0,5 sl kardemoni\u2022 u 7 dl jahu (v\u00f5i v\u00e4hem)\u2022 75 g toasooja v\u00f5id\u2022 kanamuna saiakeste m\u00e4\u00e4rimiseks&#8230; <a class=\"read-more\" href=\"https:\/\/suhkrusai.net\/index.php\/2022\/01\/05\/sidrunikreemisaiakesed\/\">[Continue Reading]<\/a><\/p>\n","protected":false},"author":3,"featured_media":7769,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,33],"tags":[],"class_list":["post-7768","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\/7768","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=7768"}],"version-history":[{"count":0,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/7768\/revisions"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/media?parent=7768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/categories?post=7768"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/tags?post=7768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}