{"id":1115,"date":"2026-05-27T00:12:10","date_gmt":"2026-05-26T22:12:10","guid":{"rendered":"https:\/\/zek.lt\/naujienos\/?p=1115"},"modified":"2026-05-27T00:12:10","modified_gmt":"2026-05-26T22:12:10","slug":"greitas-grietininis-pyragas-su-abrikosais","status":"publish","type":"post","link":"https:\/\/zek.lt\/naujienos\/greitas-grietininis-pyragas-su-abrikosais\/","title":{"rendered":"Greitas grietininis pyragas su abrikosais \u2013 mink\u0161tas naminis plok\u0161tainis"},"content":{"rendered":"<p data-start=\"334\" data-end=\"693\">Yra recept\u0173, prie kuri\u0173 vis gr\u012f\u017etu tada, kai norisi ka\u017eko paprasto, jaukaus ir nereikalaujan\u010dio pus\u0117s dienos virtuv\u0117je. \u0160is grietininis plok\u0161tainis \u2013 b\u016btent toks. J\u012f da\u017eniausiai kepu tada, kai namuose norisi \u0161vie\u017eio kepinio prie kavos arba kai netik\u0117tai u\u017esuka sve\u010diai. Did\u017eiausias \u0161io pyrago privalumas tas, kad ingredientai beveik visada jau b\u016bna virtuv\u0117je.<\/p>\n<p data-start=\"695\" data-end=\"984\">Man labai patinka, kad grietin\u0117 te\u0161lai suteikia ypatingo mink\u0161tumo ir dr\u0117gnumo. Net kit\u0105 dien\u0105 pyragas i\u0161lieka purus, nesaus\u0117ja ir puikiai tinka tiek prie arbatos, tiek prie rytin\u0117s kavos. D\u017eiovinti abrikosai \u010dia suteikia lengv\u0105 vaisin\u012f r\u016bg\u0161tum\u0105, kuris labai maloniai subalansuoja saldum\u0105.<\/p>\n<p data-start=\"986\" data-end=\"1276\">Per daugel\u012f met\u0173 \u0161\u012f recept\u0105 koregavau ne kart\u0105 \u2013 kartais \u012fmai\u0161au rie\u0161ut\u0173, kartais obuoli\u0173 ar razin\u0173, ta\u010diau klasikinis variantas su grietine ir abrikosais vis tiek lieka mano m\u0117gstamiausias. Tai vienas t\u0173 senovi\u0161k\u0173 namini\u0173 pyrag\u0173, kurie nereikalauja sud\u0117ting\u0173 technik\u0173, bet visada pavyksta.<\/p>\n<h2 data-section-id=\"uu3uaw\" data-start=\"1283\" data-end=\"1298\">Ingredientai<\/h2>\n<ul data-start=\"1300\" data-end=\"1501\">\n<li data-section-id=\"1pmg5xb\" data-start=\"1300\" data-end=\"1319\">2 stiklin\u0117s milt\u0173<\/li>\n<li data-section-id=\"18k02qw\" data-start=\"1320\" data-end=\"1340\">1 stiklin\u0117 cukraus<\/li>\n<li data-section-id=\"1caco1a\" data-start=\"1341\" data-end=\"1363\">1 stiklin\u0117 grietin\u0117s<\/li>\n<li data-section-id=\"196sz2i\" data-start=\"1364\" data-end=\"1378\">3 kiau\u0161iniai<\/li>\n<li data-section-id=\"270jns\" data-start=\"1379\" data-end=\"1405\">100 g d\u017eiovint\u0173 abrikos\u0173<\/li>\n<li data-section-id=\"fzu6v\" data-start=\"1406\" data-end=\"1437\">1 valgomasis \u0161auk\u0161tas sviesto<\/li>\n<li data-section-id=\"1ba0itd\" data-start=\"1438\" data-end=\"1480\">2 arbatiniai \u0161auk\u0161teliai kepimo milteli\u0173<\/li>\n<li data-section-id=\"5alafk\" data-start=\"1481\" data-end=\"1501\">\u017diupsnelis druskos<\/li>\n<\/ul>\n<h2 data-section-id=\"1y28ww8\" data-start=\"1508\" data-end=\"1524\">Gaminimo eiga<\/h2>\n<h3 data-section-id=\"47vovr\" data-start=\"1526\" data-end=\"1555\">Kiau\u0161ini\u0173 ir cukraus mas\u0117<\/h3>\n<p data-start=\"1557\" data-end=\"1773\">Pirmiausia \u012f duben\u012f imu kiau\u0161inius ir cukr\u0173. Juos plakikliu plakau kelias minutes, kol mas\u0117 tampa \u0161viesi, puri ir \u0161iek tiek padid\u0117ja. \u0160iame etape nereikia skub\u0117ti \u2013 kuo geriau i\u0161plakta mas\u0117, tuo puresnis bus pyragas.<\/p>\n<p data-start=\"1775\" data-end=\"1905\">Tuomet sudedu mink\u0161t\u0105 kambario temperat\u016bros sviest\u0105 ir dar kart\u0105 trumpai perplaku, kad viskas susijungt\u0173 \u012f vientis\u0105 kremi\u0161k\u0105 mas\u0119.<\/p>\n<h3 data-section-id=\"udgqkl\" data-start=\"1907\" data-end=\"1930\">Grietin\u0117s \u012fmai\u0161ymas<\/h3>\n<p data-start=\"1932\" data-end=\"2090\">\u012e kiau\u0161ini\u0173 mas\u0119 dalimis \u012fmai\u0161au grietin\u0119. Visada rekomenduoju naudoti kambario temperat\u016bros grietin\u0119, nes ji daug lengviau susimai\u0161o su kitais ingredientais.<\/p>\n<p data-start=\"2092\" data-end=\"2192\">Mai\u0161au atsargiai, kad mas\u0117 neprarast\u0173 purumo. Te\u0161la \u0161iame etape tampa \u0161velni, glotni ir gana tir\u0161ta.<\/p>\n<h3 data-section-id=\"4jjtw9\" data-start=\"2194\" data-end=\"2226\">Saus\u0173 ingredient\u0173 paruo\u0161imas<\/h3>\n<p data-start=\"2228\" data-end=\"2410\">Atskirame dubenyje sumai\u0161au miltus, kepimo miltelius bei \u017eiupsnel\u012f druskos. Miltus da\u017eniausiai persijoju \u2013 tai labai paprastas \u017eingsnis, ta\u010diau pyragas i\u0161kepa lengvesnis ir puresnis.<\/p>\n<p data-start=\"2412\" data-end=\"2565\">Sausus ingredientus po truput\u012f \u012fmai\u0161au \u012f pagrindin\u0119 mas\u0119. Visada stebiu te\u0161los konsistencij\u0105 \u2013 ji turi b\u016bti tir\u0161ta, ta\u010diau lengvai krentanti nuo \u0161auk\u0161to.<\/p>\n<h3 data-section-id=\"1ci69n8\" data-start=\"2567\" data-end=\"2590\">Abrikos\u0173 paruo\u0161imas<\/h3>\n<p data-start=\"2592\" data-end=\"2732\">Jei d\u017eiovinti abrikosai labai sausi, trumpam juos pamirkau \u0161iltame vandenyje arba arbatoje. Taip jie tampa mink\u0161tesni ir kepant nei\u0161saus\u0117ja.<\/p>\n<p data-start=\"2734\" data-end=\"2839\">Abrikosus supjaustau ma\u017eais gabal\u0117liais ir atsargiai \u012fmai\u0161au \u012f te\u0161l\u0105, kad vaisiai pasiskirstyt\u0173 tolygiai.<\/p>\n<h2 data-section-id=\"1bvfv4v\" data-start=\"2846\" data-end=\"2863\">Pyrago kepimas<\/h2>\n<h3 data-section-id=\"qu2bpe\" data-start=\"2865\" data-end=\"2886\">Formos paruo\u0161imas<\/h3>\n<p data-start=\"2888\" data-end=\"3038\">Kepimo form\u0105 i\u0161tepu sviestu ir lengvai pabarstau miltais arba i\u0161kloju kepimo popieriumi. Taip pyragas daug lengviau i\u0161siima ir neprilimpa prie kra\u0161t\u0173.<\/p>\n<p data-start=\"3040\" data-end=\"3090\">Te\u0161l\u0105 supilu \u012f form\u0105 ir pavir\u0161i\u0173 i\u0161lyginu mentele.<\/p>\n<h3 data-section-id=\"q3u8cc\" data-start=\"3092\" data-end=\"3113\">Kepimas orkait\u0117je<\/h3>\n<p data-start=\"3115\" data-end=\"3286\">Pyrag\u0105 kepu iki 190 \u00b0C temperat\u016bros \u012fkaitintoje orkait\u0117je ma\u017edaug 35 minutes. Kepimo metu stengiuosi pirmas 20 minu\u010di\u0173 orkait\u0117s neatidarin\u0117ti, kad pyragas gra\u017eiai pakilt\u0173.<\/p>\n<p data-start=\"3288\" data-end=\"3413\">Ar pyragas jau i\u0161kep\u0119s, tikrinu mediniu pagaliuku \u2013 \u012fsmeigus \u012f vidur\u012f jis turi i\u0161likti sausas arba su vos keliais trupiniais.<\/p>\n<p data-start=\"3415\" data-end=\"3504\">I\u0161kepus\u012f pyrag\u0105 palieku kelioms minut\u0117ms formoje, o v\u0117liau perkeliu atv\u0117sti ant groteli\u0173.<\/p>\n<h2 data-section-id=\"1lo9avk\" data-start=\"3511\" data-end=\"3544\">Kaip m\u0117gstu patiekti \u0161\u012f pyrag\u0105<\/h2>\n<p data-start=\"3546\" data-end=\"3664\">Da\u017eniausiai pyrag\u0105 tiesiog pabarstau cukraus pudra \u2013 man tai pats jaukiausias variantas. Ta\u010diau jis labai tinka ir su:<\/p>\n<ul data-start=\"3666\" data-end=\"3778\">\n<li data-section-id=\"1udeldf\" data-start=\"3666\" data-end=\"3686\">plakta grietin\u0117le,<\/li>\n<li data-section-id=\"101isqk\" data-start=\"3687\" data-end=\"3706\">vaniliniu pada\u017eu,<\/li>\n<li data-section-id=\"ipl8fo\" data-start=\"3707\" data-end=\"3727\">\u0161auk\u0161tu grietin\u0117s,<\/li>\n<li data-section-id=\"116hst1\" data-start=\"3728\" data-end=\"3749\">\u0161vie\u017eiomis uogomis,<\/li>\n<li data-section-id=\"1w33gis\" data-start=\"3750\" data-end=\"3778\">puodeliu kavos ar kakavos.<\/li>\n<\/ul>\n<p data-start=\"3780\" data-end=\"3838\">Dar \u0161iltas \u0161is pyragas b\u016bna ypatingai mink\u0161tas ir kvapnus.<\/p>\n<h2 data-section-id=\"cw86x3\" data-start=\"3845\" data-end=\"3880\">Galimos ingredient\u0173 alternatyvos<\/h2>\n<p data-start=\"3882\" data-end=\"4027\">D\u017eiovintus abrikosus galima keisti razinomis, spanguol\u0117mis, slyvomis ar net obuoli\u0173 gabal\u0117liais. Labai skanus variantas gaunasi ir su kriau\u0161\u0117mis.<\/p>\n<p data-start=\"4029\" data-end=\"4146\">Dal\u012f kvietini\u0173 milt\u0173 galima pakeisti speltos arba viso gr\u016bdo miltais. Tokiu atveju pyragas bus kiek sodresnio skonio.<\/p>\n<p data-start=\"4148\" data-end=\"4238\">Jeigu neturite grietin\u0117s, galima naudoti graiki\u0161k\u0105 jogurt\u0105 arba nat\u016bral\u0173 riebesn\u012f jogurt\u0105.<\/p>\n<p data-start=\"4240\" data-end=\"4349\">Norint ry\u0161kesnio aromato, \u012f te\u0161l\u0105 galima \u012fmai\u0161yti vanil\u0117s ekstrakto, cinamono ar tarkuotos citrinos \u017eievel\u0117s.<\/p>\n<h2 data-section-id=\"1uk84d9\" data-start=\"4356\" data-end=\"4384\">Naudingi kepimo patarimai<\/h2>\n<p data-start=\"4386\" data-end=\"4543\">Svarbiausia \u0161iame recepte \u2013 nepadauginti milt\u0173. Per tir\u0161ta te\u0161la gali lemti sunkesn\u012f ir sausesn\u012f pyrag\u0105. D\u0117l to miltus visada rekomenduoju berti palaipsniui.<\/p>\n<p data-start=\"4545\" data-end=\"4652\">Taip pat nereik\u0117t\u0173 permai\u0161yti te\u0161los jau sud\u0117jus miltus. U\u017etenka mai\u0161yti tiek, kad ingredientai susijungt\u0173.<\/p>\n<p data-start=\"4654\" data-end=\"4800\">Jeigu m\u0117gstate dr\u0117gnesnius kepinius, pyrag\u0105 galima vos prav\u0117sus\u012f lengvai ap\u0161lakstyti citrin\u0173 sultimis arba aptepti plonu abrikos\u0173 d\u017eemo sluoksniu.<\/p>\n<h2 data-section-id=\"1ayo71j\" data-start=\"4807\" data-end=\"4841\">Da\u017eniausiai u\u017eduodami klausimai<\/h2>\n<h3 data-section-id=\"x51sw0\" data-start=\"4843\" data-end=\"4877\">Kaip i\u0161laikyti pyrag\u0105 mink\u0161t\u0105?<\/h3>\n<p data-start=\"4879\" data-end=\"4979\">Svarbiausia jo neperkepti. Vos tik pagaliukas i\u0161traukiamas sausas, pyrag\u0105 verta traukti i\u0161 orkait\u0117s.<\/p>\n<h3 data-section-id=\"1nz1woq\" data-start=\"4981\" data-end=\"5020\">Ar galima pyrag\u0105 kepti be laktoz\u0117s?<\/h3>\n<p data-start=\"5022\" data-end=\"5096\">Taip, galima naudoti grietin\u0119 be laktoz\u0117s arba tir\u0161tesn\u012f augalin\u012f jogurt\u0105.<\/p>\n<h3 data-section-id=\"1buqbw9\" data-start=\"5098\" data-end=\"5122\">Kaip laikyti pyrag\u0105?<\/h3>\n<p data-start=\"5124\" data-end=\"5229\">Sandariame inde kambario temperat\u016broje jis i\u0161lieka skanus apie 2\u20133 dienas. \u0160aldytuve gali stov\u0117ti ilgiau.<\/p>\n<h3 data-section-id=\"5es2v3\" data-start=\"5231\" data-end=\"5263\">Ar \u0161\u012f pyrag\u0105 galima \u0161aldyti?<\/h3>\n<p data-start=\"5265\" data-end=\"5357\">Taip. Geriausia j\u012f supjaustyti porcijomis ir laikyti sandariame inde arba \u0161aldymo mai\u0161elyje.<\/p>\n<h2 data-section-id=\"exr0h4\" data-start=\"5364\" data-end=\"5395\">Maistin\u0117 vert\u0117 (1 porcijoje)<\/h2>\n<div class=\"TyagGW_tableContainer\">\n<div class=\"group TyagGW_tableWrapper flex flex-col-reverse w-fit\" tabindex=\"-1\">\n<table class=\"w-fit min-w-(--thread-content-width)\" data-start=\"5397\" data-end=\"5623\" data-is-last-node=\"\" data-is-only-node=\"\">\n<thead data-start=\"5397\" data-end=\"5427\">\n<tr data-start=\"5397\" data-end=\"5427\">\n<th class=\"last:pe-10\" data-start=\"5397\" data-end=\"5417\" data-col-size=\"sm\">Maistin\u0117 med\u017eiaga<\/th>\n<th class=\"last:pe-10\" data-start=\"5417\" data-end=\"5427\" data-col-size=\"sm\">Kiekis<\/th>\n<\/tr>\n<\/thead>\n<tbody data-start=\"5438\" data-end=\"5623\" data-is-last-node=\"\">\n<tr data-start=\"5438\" data-end=\"5462\">\n<td data-start=\"5438\" data-end=\"5450\" data-col-size=\"sm\">Kalorijos<\/td>\n<td data-start=\"5450\" data-end=\"5462\" data-col-size=\"sm\">200 kcal<\/td>\n<\/tr>\n<tr data-start=\"5463\" data-end=\"5481\">\n<td data-start=\"5463\" data-end=\"5474\" data-col-size=\"sm\">Baltymai<\/td>\n<td data-col-size=\"sm\" data-start=\"5474\" data-end=\"5481\">3 g<\/td>\n<\/tr>\n<tr data-start=\"5482\" data-end=\"5508\">\n<td data-start=\"5482\" data-end=\"5500\" data-col-size=\"sm\">Angliavandeniai<\/td>\n<td data-col-size=\"sm\" data-start=\"5500\" data-end=\"5508\">30 g<\/td>\n<\/tr>\n<tr data-start=\"5509\" data-end=\"5526\">\n<td data-start=\"5509\" data-end=\"5518\" data-col-size=\"sm\">Cukr\u016bs<\/td>\n<td data-col-size=\"sm\" data-start=\"5518\" data-end=\"5526\">15 g<\/td>\n<\/tr>\n<tr data-start=\"5527\" data-end=\"5545\">\n<td data-start=\"5527\" data-end=\"5538\" data-col-size=\"sm\">Riebalai<\/td>\n<td data-col-size=\"sm\" data-start=\"5538\" data-end=\"5545\">8 g<\/td>\n<\/tr>\n<tr data-start=\"5546\" data-end=\"5565\">\n<td data-start=\"5546\" data-end=\"5558\" data-col-size=\"sm\">Skaidulos<\/td>\n<td data-col-size=\"sm\" data-start=\"5558\" data-end=\"5565\">1 g<\/td>\n<\/tr>\n<tr data-start=\"5566\" data-end=\"5584\">\n<td data-start=\"5566\" data-end=\"5575\" data-col-size=\"sm\">Natris<\/td>\n<td data-col-size=\"sm\" data-start=\"5575\" data-end=\"5584\">50 mg<\/td>\n<\/tr>\n<tr data-start=\"5585\" data-end=\"5604\">\n<td data-start=\"5585\" data-end=\"5594\" data-col-size=\"sm\">Kalcis<\/td>\n<td data-col-size=\"sm\" data-start=\"5594\" data-end=\"5604\">100 mg<\/td>\n<\/tr>\n<tr data-start=\"5605\" data-end=\"5623\" data-is-last-node=\"\">\n<td data-start=\"5605\" data-end=\"5615\" data-col-size=\"sm\">Gele\u017eis<\/td>\n<td data-col-size=\"sm\" data-start=\"5615\" data-end=\"5623\" data-is-last-node=\"\">1 mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Yra recept\u0173, prie kuri\u0173 vis gr\u012f\u017etu tada, kai norisi ka\u017eko paprasto, jaukaus ir nereikalaujan\u010dio pus\u0117s dienos virtuv\u0117je. \u0160is grietininis plok\u0161tainis \u2013 b\u016btent toks. J\u012f da\u017eniausiai kepu tada, kai namuose norisi \u0161vie\u017eio kepinio prie kavos arba kai netik\u0117tai u\u017esuka sve\u010diai. Did\u017eiausias \u0161io pyrago privalumas tas, kad ingredientai beveik visada jau b\u016bna virtuv\u0117je. Man labai patinka, kad grietin\u0117 te\u0161lai suteikia ypatingo mink\u0161tumo ir dr\u0117gnumo. Net kit\u0105 dien\u0105 pyragas i\u0161lieka purus, nesaus\u0117ja ir puikiai tinka tiek prie arbatos, tiek prie rytin\u0117s kavos. D\u017eiovinti abrikosai \u010dia suteikia lengv\u0105 vaisin\u012f r\u016bg\u0161tum\u0105, kuris labai maloniai subalansuoja saldum\u0105. Per daugel\u012f met\u0173 \u0161\u012f recept\u0105 koregavau ne kart\u0105 \u2013 kartais \u012fmai\u0161au rie\u0161ut\u0173, kartais obuoli\u0173 ar razin\u0173, ta\u010diau klasikinis variantas su grietine ir abrikosais vis tiek lieka mano m\u0117gstamiausias. Tai vienas t\u0173 senovi\u0161k\u0173 namini\u0173 pyrag\u0173, kurie nereikalauja sud\u0117ting\u0173 technik\u0173, bet visada pavyksta. Ingredientai 2 stiklin\u0117s milt\u0173 1 stiklin\u0117 cukraus 1 stiklin\u0117 grietin\u0117s 3 kiau\u0161iniai 100 g d\u017eiovint\u0173 abrikos\u0173 1 valgomasis \u0161auk\u0161tas sviesto 2 arbatiniai \u0161auk\u0161teliai kepimo milteli\u0173 \u017diupsnelis druskos Gaminimo eiga Kiau\u0161ini\u0173 ir cukraus mas\u0117 Pirmiausia \u012f duben\u012f imu kiau\u0161inius ir cukr\u0173. Juos plakikliu plakau kelias minutes, kol mas\u0117 tampa \u0161viesi, puri ir \u0161iek tiek padid\u0117ja. \u0160iame etape nereikia skub\u0117ti \u2013 kuo geriau i\u0161plakta mas\u0117, tuo puresnis bus pyragas. Tuomet sudedu mink\u0161t\u0105 kambario temperat\u016bros sviest\u0105 ir dar kart\u0105 trumpai perplaku, kad viskas susijungt\u0173 \u012f vientis\u0105 kremi\u0161k\u0105 mas\u0119. Grietin\u0117s \u012fmai\u0161ymas \u012e\u2026<\/p>\n","protected":false},"author":2,"featured_media":1117,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gamink"],"_links":{"self":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts\/1115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/comments?post=1115"}],"version-history":[{"count":0,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts\/1115\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/media\/1117"}],"wp:attachment":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/media?parent=1115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/categories?post=1115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/tags?post=1115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}