{"id":9172,"date":"2024-04-20T16:05:00","date_gmt":"2024-04-20T16:05:00","guid":{"rendered":"https:\/\/www.suhkrusai.net\/?p=9172"},"modified":"2024-04-20T16:05:00","modified_gmt":"2024-04-20T16:05:00","slug":"jalapeno-cheddar-sai","status":"publish","type":"post","link":"https:\/\/suhkrusai.net\/index.php\/2024\/04\/20\/jalapeno-cheddar-sai\/","title":{"rendered":"Jalapeno Cheddar sai"},"content":{"rendered":"\n

Algses retseptis on pada 4,2 l. Minul siin 2,5 l<\/p>\n\n\n\n

\u2022 390 ml vett
\u2022 1,5 tl (6-7 g) kuivp\u00e4rmi
\u2022 1 sl (15 ml) oliivi\u00f5li
\u2022 1 tl (5 g) mett
\u2022 500 g nisujahu
\u2022 2 tl (10 g) soola
\u2022 200 g Cheddari juustu
\u2022 125 g viilutatud\/tkeldatud konserv jalapenosid<\/p>\n\n\n\n

  1. Lisa suurde kaussi soe vesi, kuivp\u00e4rm, oliivi\u00f5li, mesi ja sega vispliga \u00fchtlaseks.<\/li>
  2. Seej\u00e4rel lisa jahu ja sool ning sega niipalju et j\u00e4\u00e4ks \u00fchtlane tainas.<\/li>
  3. Lase tainal 15 minutit seista r\u00e4tikuga v\u00f5i toidukilega kaetud kausis.<\/li>
  4. L\u00f5ika juust v\u00e4ikesteks kuubikuteks ja haki jalapenod. Pigista jalapenodest kergelt liigne vedelik v\u00e4lja. (Kalla tassi natuekese jalapeno vedelikku s\u00f5rmede niisutamiseks)<\/li>
  5. Lisa taigna peale pooled juustut\u00fckid ja jalapenod. Niisuta s\u00f5rmeotsad jalapeno vedelikus, et tainas ei j\u00e4\u00e4ks s\u00f5rmede k\u00fclge ning t\u00f5sta tainast alt \u00fcles nii, et t\u00e4idised seguneksid \u00fchtlaselt.<\/li>
  6. Lase taignapallil 15 min puhata. Lisa \u00fclej\u00e4\u00e4nud juustut\u00fckid ja jalapenod ning t\u00f5sta tainast taas alt \u00fcles, et t\u00e4idised seguneksid \u00fchtlaselt.<\/li>
  7. Kata kauss r\u00e4tikuga v\u00f5i toidukilega ja lase tainal 1,5 tundi kerkida.<\/li>
  8. Kui tainas on kerkinud, puista lauale jahu ja kummuta tainas lauale. Vormi tainas ristk\u00fclikuks.<\/li>
  9. Jaga m\u00f5tteliselt kolmeks. T\u00f5sta \u00fcks \u00e4\u00e4rmine kolmandik keskmise osa peale ning teine \u00e4\u00e4rmine kolmandik veel omakorda k\u00f5ige peale. Korda sama uute l\u00fchikeste k\u00fclgedega, et tainas oleks enamv\u00e4hem pallikujuline.<\/li>
  10. Veereta taignapalli laual \u00f5htlasemaks ja t\u00f5sta k\u00fcpsetuspaberile. Kata n\u00e4iteks suure kausiga ja lase veel 30 minutit kerkida.<\/li>
  11. T\u00f5sta pada koos kaanega ahju ja keera kuumus 250 kraadi peale. Kuumuta pada 250 kraadini.<\/li>
  12. Aseta k\u00fcpsetuspaberiga tainapall kuumutatud patta ja t\u00f5mba noaga taigna peale viilud (rist)<\/li>
  13. Pane padale kaas peale, t\u00f5sta ahju k\u00fcpsema 40-45 minutiks.<\/li>
  14. V\u00f5id umbes 10 minutit ennem k\u00fcpsetusaja l\u00f5ppu kaane pealt \u00e4ra v\u00f5tta, et koorik tuleks tumedam ja kr\u00f5bedam.<\/li>
  15. Kui sul on sisetemperatuuri m\u00f5\u00f5tja siis sellega v\u00f5id kontrollida saia k\u00fcpsust. Kui sisetemperatuur on 94\u00b0-96\u00b0 siis on sai valmis.<\/li>
  16. Lase saial peale k\u00fcpsetamist v\u00e4hemalt 45 minutit restil jahtuda, et saia “sisu” paraneks ja koorik j\u00e4\u00e4ks kr\u00f5be.<\/li><\/ol>\n\n\n\n
    \"\"<\/figure><\/div>\n\n\n\n

    allikas: foode05<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Algses retseptis on pada 4,2 l. Minul siin 2,5 l \u2022 390 ml vett\u2022 1,5 tl (6-7 g) kuivp\u00e4rmi\u2022 1 sl (15 ml) oliivi\u00f5li\u2022 1 tl (5 g) mett\u2022 500… [Continue Reading]<\/a><\/p>\n","protected":false},"author":3,"featured_media":9174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,32],"tags":[],"class_list":["post-9172","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\/9172","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=9172"}],"version-history":[{"count":0,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/9172\/revisions"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/media?parent=9172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/categories?post=9172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/tags?post=9172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}