{"id":2569,"date":"2024-08-17T15:24:07","date_gmt":"2024-08-17T15:24:07","guid":{"rendered":"https:\/\/mamosrestoranas.lt\/?p=2569"},"modified":"2024-08-17T15:24:08","modified_gmt":"2024-08-17T15:24:08","slug":"kaneles-caneles-de-bordeaux","status":"publish","type":"post","link":"https:\/\/mamosrestoranas.lt\/?p=2569","title":{"rendered":"KANEL\u0116S (Canel\u00e9s de Bordeaux)"},"content":{"rendered":"\n

Kanel\u0117s yra pranc\u016bzi\u0161ki pyragai\u010diai, kurie atrodo kaip ma\u017ei burt\u0173 bok\u0161teliai. I\u0161 i\u0161or\u0117s jie tra\u0161k\u016bs, su skania karamelizuota plutele, o viduje mink\u0161ti ir \u0161veln\u016bs bei kvepiantys vanile. Kanel\u0117s kepamos specialiose formel\u0117se, kurios suteikia joms \u012fdomi\u0105 briaunuot\u0105 form\u0105. <\/p>\n\n\n\n

Su cukrumi pas mane reikalai tokie, kad \u017einoma a\u0161 jo kiek\u012f ma\u017einau, ma\u017einau ir likau prie \u0161tai tokio. Mums saldumo pakanka, tad sura\u0161au recept\u0105 tok\u012f, pagal kur\u012f dabar visada kepu.<\/p>\n\n\n

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KANEL\u0116S (Canel\u00e9s de Bordeaux)<\/h2>\n
Kanel\u0117s yra vienos m\u0117gstamiausi\u0173 vyro saldumyn\u0173. Pas mus tikrai n\u0117ra lengva j\u0173 rasti nusipirkti, tad i\u0161mokau jas kepti namuose. Tai tikrai n\u0117ra raket\u0173 mokslas, bet truput\u012f reikal\u0173 visgi su jomis yra. Kanel\u0117s m\u0117gsta parodyti savo aik\u0161ting\u0105 charakter\u012f ir pai\u0161dykauti. <\/strong><\/span>
<\/div>Bet apsi\u0161arvavus kantrybe ir artimiau susipa\u017einus su orkaite bei gamybos technologija, tikrai viskas \u012fmanoma. Jeigu pavyksta man (kuri su konditerija neturiu nieko bendro), tai pavyks visiems.<\/strong><\/span>
<\/div>O jeigu ir nesigauna tobulos nei i\u0161 pirmo, nei i\u0161 antro karto, nieko baisaus – juk \u010dia ne gro\u017eio konkursas.<\/strong><\/span><\/div>\n <\/div>\n \n
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Ingredientai<\/h3>
  • 500 ml pieno<\/strong><\/span><\/li>
  • 50 g sviesto<\/strong><\/span><\/li>
  • 100 g kvietini\u0173 milt\u0173<\/strong><\/span><\/li>
  • 75 g cukraus pudros (max d\u0117\u010diau 100 g)<\/strong><\/span><\/li>
  • \u017eiupsnis druskos<\/strong><\/span><\/li>
  • 2 kiau\u0161iniai<\/strong><\/span><\/li>
  • 2 kiau\u0161ini\u0173 tryniai<\/strong><\/span><\/li>
  • 1 \u0161auk\u0161tas tamsaus romo<\/strong><\/span><\/li>
  • 1 vanil\u0117s ank\u0161tis arba 2 arb. \u0161auk\u0161teliai vanil\u0117s ekstrakto<\/strong><\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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    Paruo\u0161imo eiga<\/h3>
    • \u012e puod\u0105 pilame pien\u0105 ir vanil\u0117s ank\u0161t\u012f (jei naudojame), kaitiname ant vidutin\u0117s ugnies, kol pienas beveik u\u017evirs (bet neu\u017everdame), sudedame sviest\u0105 ir leid\u017eiame jam i\u0161tirpti. Vanil\u0117s ank\u0161t\u012f i\u0161imame. Leid\u017eiame mi\u0161iniui atv\u0117sti iki 50\u00b0C.<\/strong><\/span><\/div><\/li>
    • Kol pienas v\u0117sta, dubenyje lengvai paplakame kiau\u0161inius ir kiau\u0161ini\u0173 trynius.<\/strong><\/span><\/div><\/li>
    • Atskirai i\u0161sijojame miltus, cukraus pudr\u0105 ir drusk\u0105. I\u0161mai\u0161ome.<\/strong><\/span><\/div><\/li>
    • \u012e duben\u012f su miltais supilame kiau\u0161inius ir visk\u0105 i\u0161mai\u0161ome. Svarbu l\u0117tai i\u0161mai\u0161yti be jokio plakimo, kad \u012f te\u0161l\u0105 nepatekt\u0173 daug oro. Tik\u0117tina, kad mas\u0117 nebus tolygi ir viskas su tuo yra gerai.<\/strong><\/span><\/div><\/li>
    • Kai pienas atv\u0117sta iki ma\u017edaug 50\u00b0C temperat\u016bros supilame j\u012f \u012f milt\u0173 bei kiau\u0161ini\u0173 ir cukraus mi\u0161in\u012f. I\u0161mai\u0161ome. Perko\u0161iame te\u0161l\u0105 per smulk\u0173 sietel\u012f \u012f plakimo ind\u0105 su snapeliu ar duben\u012f. <\/strong><\/span><\/div><\/li>
    • \u012epilame romo ir vanil\u0117s ekstrakto (jeigu pasirinkome naudoti ekstrakt\u0105 vietoje vanil\u0117s ank\u0161ties). Dar kart\u0105 visk\u0105 atsargiai i\u0161mai\u0161ome.<\/strong><\/span><\/div><\/li>
    • Te\u0161l\u0105 u\u017edengiame ir paliekame ils\u0117tis \u0161aldytuve bent 24 valandas (geriausia 48 valandas). Tai pad\u0117s kanel\u0117ms \u012fgyti tinkam\u0105 tekst\u016br\u0105. Jeigu nusprend\u0117te palikti 48 val., tuomet pra\u0117jus 24 val. reik\u0117t\u0173 i\u0161imti te\u0161l\u0105 i\u0161 \u0161aldytuvo ir i\u0161mai\u0161yti, Tuomet v\u0117l u\u017edengti ir palikti \u0161aldytuve.<\/strong><\/span><\/div><\/li><\/ul><\/div>

      Kepimas<\/h4>
      • Orkait\u0119 \u012fkaitiname iki 230\u00b0C (vir\u0161us apa\u010dia). <\/strong><\/span><\/div><\/li>
      • Kaneli\u0173 kepimui naudoju 2 Silikomart (SF059) silikonines formeles, j\u0173 netepu nei sviestu, nei barstau cukrumi.<\/strong><\/span><\/div><\/li>
      • I\u0161\u0117m\u0119 te\u0161l\u0105 i\u0161 \u0161aldytuvo dar kart\u0105 i\u0161mai\u0161ome. Te\u0161l\u0105 patogu pilstyti i\u0161 indo su snapeliu. <\/strong><\/span><\/div><\/li>
      • Silikonines kaneli\u0173 formeles dedame ant groteli\u0173. Te\u0161l\u0105 supilame \u012f\u012f formeles, pripildydami jas ma\u017edaug iki \u00be auk\u0161\u010dio (lai lieka ma\u017edaug 1 cm iki vir\u0161aus).<\/strong><\/span><\/div><\/li>
      • Dedame formeles \u012f orkait\u0119 ir kepame 15 minu\u010di\u0173 230\u00b0C temperat\u016broje. Tada suma\u017einame temperat\u016br\u0105 iki 170\u00b0C ir kepame dar 50 minu\u010di\u0173, kol kanel\u0117s taps tamsiai auksin\u0117s spalvos ir i\u0161or\u0117je bus tra\u0161kios.<\/strong><\/span><\/div><\/li>
      • I\u0161imame kaneles i\u0161 orkait\u0117s ir leid\u017eiame joms \u0161iek tiek atv\u0117sti formel\u0117se. Tada i\u0161imimame jas i\u0161 formeli\u0173 ir paliekame pilnai atv\u0117sti ant groteli\u0173.<\/strong><\/span><\/div><\/li>
      • Kanel\u0117s yra pa\u010dios skaniausios tik i\u0161keptos ir atv\u0117susios – t.y. per pirmas kelias valandas nuo i\u0161kepimo, v\u0117liau jos praranda savo tra\u0161kum\u0105. Tad m\u0117gaukit\u0117s i\u0161kart.<\/strong><\/span><\/div>
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        Kanel\u0117s yra pranc\u016bzi\u0161ki pyragai\u010diai, kurie atrodo kaip ma\u017ei burt\u0173 bok\u0161teliai. I\u0161 i\u0161or\u0117s jie tra\u0161k\u016bs, su skania karamelizuota plutele, o viduje mink\u0161ti ir \u0161veln\u016bs bei kvepiantys vanile. Kanel\u0117s kepamos specialiose formel\u0117se, kurios suteikia joms \u012fdomi\u0105 briaunuot\u0105 form\u0105.  Su cukrumi pas mane reikalai tokie, kad \u017einoma a\u0161 jo kiek\u012f ma\u017einau, ma\u017einau ir likau prie \u0161tai tokio. Mums […]<\/p>\n","protected":false},"author":1,"featured_media":2562,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":544,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","footnotes":""},"categories":[25],"tags":[],"class_list":["post-2569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desertai"],"_links":{"self":[{"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/posts\/2569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2569"}],"version-history":[{"count":1,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/posts\/2569\/revisions"}],"predecessor-version":[{"id":2571,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/posts\/2569\/revisions\/2571"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=\/wp\/v2\/media\/2562"}],"wp:attachment":[{"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mamosrestoranas.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}