{"id":90,"date":"2016-02-01T21:08:00","date_gmt":"2016-02-01T21:08:00","guid":{"rendered":"http:\/\/www.suhkrusai.net\/uncategorized\/prantsuse-sai\/"},"modified":"2016-02-01T21:08:00","modified_gmt":"2016-02-01T21:08:00","slug":"prantsuse-sai","status":"publish","type":"post","link":"https:\/\/suhkrusai.net\/index.php\/2016\/02\/01\/prantsuse-sai\/","title":{"rendered":"Prantsuse sai"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u2022 3 dl vett<br>\u2022 25 g pressp\u00e4rmi ( 1 kotike kuivp\u00e4rmi )<br>\u2022 \u00bd sl suhkrut<br>\u2022 \u00bd sl soola<br>\u2022 vaevalt 500g nisujahu (mul l\u00e4ks 400g aga oleneb jahusordist )<br>\u2022 \u00bd dl toidu\u00f5li v\u00f5i 25 g sulav\u00f5id<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Soojenda vesi p\u00e4rmi jaoks sobivalt soojaks; pressp\u00e4rmi jaoks 37 kraadini ja kuivp\u00e4rmi jaoks soojemaks, 42 kraadini. Lisa sooja vee sisse p\u00e4rm, suhkur ja jahu. S\u00f5tku umbes 10 minutit kas k\u00e4sitsi v\u00f5i masinaga. Lisa sool ja rasvaine. S\u00f5tku veel umbes 2 minutit ehk niikaua kuni sool ja rasv on ilusti tainasse imendunud. Kergita tainast umbes 20 minutit sellises paigas kus pole tuulet\u00f5mmet. S\u00f5tku tainast \u00f5hk v\u00e4lja ja hakka \u201cvoolima\u201d saiaks.<br>Aseta tainas lauale ja trambi see rusikaga tasaseks. V\u00f5ta tainat\u00fcki \u00fclemisest servast kinni ja keera rulli nagu rullbiskviiti tehes. Keera h\u00e4sti tihedaks rulliks. Rulli n\u00fc\u00fcd tainarulli laual edasi-tagasi ja kahanda kangi otstest rulli pikkust. Patsuta tainarulli otsad k\u00e4tega kenasti kinni. T\u00f5sta sai k\u00fcpsetuspaberiga kaetud ahjuplaadile nii, et liitekoht j\u00e4\u00e4b allapoole.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/suhkrusai.net\/wp-content\/uploads\/2023\/05\/prantsuse.jpg\" alt=\"\" class=\"wp-image-8746\" width=\"556\" height=\"539\"\/><figcaption>Pilt internetist!<\/figcaption><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Pane ahi 240 kraadi peale sooja. Lase saial kerkida veel 30-40 minutit. T\u00f5mba saia peale h\u00e4sti terava noaga (\u017eiletiga) pikkupidi viil. Lase veel hetk kerkida. Sai peab olema pealt puudutades vetruv. Ennem ahju panemist pintselda saia pealt veega. Vesi aitab kaasa kooriku moodustamisel.<br>N\u00fc\u00fcd alanda ahju kuumust 210 kraadini ja k\u00fcpseta saia 25 \u2013 30 minutit v\u00f5i kuni sisetemperatuur on 94\u00b0C<br>Retseptist loeb veel, et selleks et saada saiale kr\u00f5be koorik peab olema ahi niiske. Viska klaasit\u00e4is vett ahju p\u00f5hjale k\u00fcpsetamise alguses ja l\u00fckka k\u00e4hku ahju uks kinni, et aur v\u00e4lja ei p\u00e4\u00e4seks. Soovi korral v\u00f5id seda tempu korrata k\u00fcpsetamise l\u00f5pu poole. Mina panin ahju p\u00f5hjale veekausi.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u2022 3 dl vett\u2022 25 g pressp\u00e4rmi ( 1 kotike kuivp\u00e4rmi )\u2022 \u00bd sl suhkrut\u2022 \u00bd sl soola\u2022 vaevalt 500g nisujahu (mul l\u00e4ks 400g aga oleneb jahusordist )\u2022 \u00bd dl&#8230; <a class=\"read-more\" href=\"https:\/\/suhkrusai.net\/index.php\/2016\/02\/01\/prantsuse-sai\/\">[Continue Reading]<\/a><\/p>\n","protected":false},"author":3,"featured_media":4801,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,32],"tags":[],"class_list":["post-90","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-saiad-leivad"],"_links":{"self":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/90","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=90"}],"version-history":[{"count":0,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/90\/revisions"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/media?parent=90"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/categories?post=90"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/tags?post=90"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}