{"id":741,"date":"2026-03-31T01:00:46","date_gmt":"2026-03-30T23:00:46","guid":{"rendered":"https:\/\/zek.lt\/naujienos\/?p=741"},"modified":"2026-03-31T01:09:54","modified_gmt":"2026-03-30T23:09:54","slug":"is-vienos-varskes-pakuotes-visa-dubene-spurgu-pigiau-jau-nebuna","status":"publish","type":"post","link":"https:\/\/zek.lt\/naujienos\/is-vienos-varskes-pakuotes-visa-dubene-spurgu-pigiau-jau-nebuna\/","title":{"rendered":"\ud83c\udf69 I\u0161 vienos var\u0161k\u0117s pakuot\u0117s \u2013 visas dubuo spurg\u0173: pigiau jau neb\u016bna"},"content":{"rendered":"<p data-start=\"473\" data-end=\"720\">Kai namuose atsiranda var\u0161k\u0117s pakelis ir norisi ka\u017eko saldaus, ilgai negalvoju \u2013 darau \u0161ias spurgas. Tai vienas papras\u010diausi\u0173 recept\u0173, kuris visada pasiteisina. Nereikia jokio mikserio, jokios sud\u0117tingos technikos \u2013 visk\u0105 sumai\u0161au paprasta \u0161akute.<\/p>\n<h2 data-section-id=\"chk27l\" data-start=\"391\" data-end=\"471\">Var\u0161k\u0117s spurgos keptuv\u0117je: mink\u0161tos kaip p\u016bkas ir paruo\u0161iamos per 15 minu\u010di\u0173<\/h2>\n<p data-start=\"722\" data-end=\"889\">Vos tik te\u0161la patenka \u012f kar\u0161t\u0105 aliej\u0173, spurgos pradeda p\u016bstis, apsiver\u010dia pa\u010dios ir gra\u017eiai apskrunda. Virtuv\u0117je i\u0161 karto atsiranda tas kvapas, kuris primena vaikyst\u0119.<\/p>\n<h2 data-section-id=\"1sb5qff\" data-start=\"896\" data-end=\"912\">Ingredientai<\/h2>\n<ul data-start=\"914\" data-end=\"1157\">\n<li data-section-id=\"yj3ik2\" data-start=\"914\" data-end=\"935\">200\u2013250 g var\u0161k\u0117s<\/li>\n<li data-section-id=\"9ue7wz\" data-start=\"936\" data-end=\"951\">1 kiau\u0161inis<\/li>\n<li data-section-id=\"5wthrr\" data-start=\"952\" data-end=\"976\">3\u20134 \u0161auk\u0161tai cukraus<\/li>\n<li data-section-id=\"1obroid\" data-start=\"977\" data-end=\"996\">150\u2013200 g milt\u0173<\/li>\n<li data-section-id=\"5qfh7z\" data-start=\"997\" data-end=\"1079\">\u00bd arbatinio \u0161auk\u0161telio sodos (gesintos actu) arba 1 \u0161auk\u0161telis kepimo milteli\u0173<\/li>\n<li data-section-id=\"oo3beb\" data-start=\"1080\" data-end=\"1102\">\u017eiupsnelis druskos<\/li>\n<li data-section-id=\"xytv50\" data-start=\"1103\" data-end=\"1124\">truputis vanilino<\/li>\n<li data-section-id=\"lssk4t\" data-start=\"1125\" data-end=\"1157\">apie 300 ml aliejaus kepimui<\/li>\n<\/ul>\n<h2 data-section-id=\"17n1hbc\" data-start=\"1164\" data-end=\"1185\">Te\u0161los paruo\u0161imas<\/h2>\n<p data-start=\"1187\" data-end=\"1363\">\u012e duben\u012f dedu var\u0161k\u0119, \u012fmu\u0161u kiau\u0161in\u012f, suberiu cukr\u0173, drusk\u0105 ir vanilin\u0105. Visk\u0105 gerai i\u0161trinu \u0161akute. Var\u0161k\u0117 gali likti \u0161iek tiek gr\u016bd\u0117ta \u2013 tai normalu, kepant viskas susijungs.<\/p>\n<p data-start=\"1365\" data-end=\"1490\">Tada \u012fmai\u0161au sod\u0105 (jei naudoju \u2013 prie\u0161 tai j\u0105 u\u017egesinu actu) arba kepimo miltelius. Mas\u0117 \u0161iek tiek suaktyv\u0117ja, tampa puresn\u0117.<\/p>\n<p data-start=\"1492\" data-end=\"1686\">Po truput\u012f pradedu berti miltus. Niekada nesupilu visko i\u0161 karto \u2013 \u017ei\u016briu pagal te\u0161l\u0105. Ji turi b\u016bti mink\u0161ta, \u0161iek tiek lipni, bet jau formuojama. Jei milt\u0173 bus per daug, spurgos i\u0161eis kietesn\u0117s.<\/p>\n<h2 data-section-id=\"1tcdma9\" data-start=\"1693\" data-end=\"1707\">Formavimas<\/h2>\n<p data-start=\"1709\" data-end=\"1849\">Rankas lengvai patepu aliejumi, kad te\u0161la nelipt\u0173. Imu nedidelius gabal\u0117lius \u2013 ma\u017edaug graikinio rie\u0161uto dyd\u017eio \u2013 ir suformuoju kamuoliukus.<\/p>\n<p data-start=\"1851\" data-end=\"1917\">Stengiuosi j\u0173 nedaryti per dideli\u0173, nes kepdami jie dar i\u0161sipu\u010dia.<\/p>\n<h2 data-section-id=\"ed8e9a\" data-start=\"1924\" data-end=\"1935\">Kepimas<\/h2>\n<p data-start=\"1937\" data-end=\"2116\">\u012e gilesn\u0119 keptuv\u0119 ar puod\u0105 \u012fpilu aliejaus ir gerai \u012fkaitinu. Patikrinu paprastai \u2013 \u012fmetu ma\u017e\u0105 te\u0161los gabal\u0117l\u012f. Jei jis i\u0161 karto pradeda kepti ir i\u0161kyla \u012f pavir\u0161i\u0173, galima prad\u0117ti.<\/p>\n<p data-start=\"2118\" data-end=\"2240\">Spurgas dedu po kelias, kad jos tur\u0117t\u0173 vietos. Kepu ant vidutin\u0117s ugnies. Jos pa\u010dios apsiver\u010dia, kai viena pus\u0117 apskrunda.<\/p>\n<p data-start=\"2242\" data-end=\"2358\">Kepu, kol tampa gra\u017eiai auksin\u0117s, tada i\u0161imu ir dedu ant popierinio rank\u0161luos\u010dio, kad susigert\u0173 aliejaus perteklius.<\/p>\n<p data-start=\"2360\" data-end=\"2408\">Kai \u0161iek tiek atv\u0117sta, apibarstau cukraus pudra.<\/p>\n<h2 data-section-id=\"7bq4pn\" data-start=\"2415\" data-end=\"2442\">Koks gaunasi rezultatas<\/h2>\n<p data-start=\"2444\" data-end=\"2565\">Spurgos i\u0161eina lengvos, purios ir mink\u0161tos viduje. I\u0161or\u0117 \u0161iek tiek tra\u0161ki, o vidus \u2013 por\u0117tas, ne guminius, labai malonus.<\/p>\n<p data-start=\"2567\" data-end=\"2678\">J\u0173 visada gaunasi daug, ir jos dingsta labai greitai \u2013 da\u017eniausiai dar nesp\u0117jus vis\u0173 normaliai sud\u0117ti \u012f duben\u012f.<\/p>\n<h2 data-section-id=\"epo1de\" data-start=\"2685\" data-end=\"2697\">Pabaigai<\/h2>\n<p data-start=\"2699\" data-end=\"2855\">Svarbiausia \u0161iame recepte \u2013 nepadauginti milt\u0173 ir pasirinkti tinkam\u0105 kepimo temperat\u016br\u0105. Jei viskas daroma ramiai, spurgos i\u0161kepa tolygiai ir b\u016bna mink\u0161tos.<\/p>\n<p data-start=\"2857\" data-end=\"2963\" data-is-last-node=\"\" data-is-only-node=\"\">Tai vienas i\u0161 t\u0173 recept\u0173, kuris visada praver\u010dia, kai norisi greitai ka\u017eko saldaus be dideli\u0173 i\u0161laid\u0173 \ud83c\udf69\ud83d\udc4c<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kai namuose atsiranda var\u0161k\u0117s pakelis ir norisi ka\u017eko saldaus, ilgai negalvoju \u2013 darau \u0161ias spurgas. Tai vienas papras\u010diausi\u0173 recept\u0173, kuris visada pasiteisina. Nereikia jokio mikserio, jokios sud\u0117tingos technikos \u2013 visk\u0105 sumai\u0161au paprasta \u0161akute. Var\u0161k\u0117s spurgos keptuv\u0117je: mink\u0161tos kaip p\u016bkas ir paruo\u0161iamos per 15 minu\u010di\u0173 Vos tik te\u0161la patenka \u012f kar\u0161t\u0105 aliej\u0173, spurgos pradeda p\u016bstis, apsiver\u010dia pa\u010dios ir gra\u017eiai apskrunda. Virtuv\u0117je i\u0161 karto atsiranda tas kvapas, kuris primena vaikyst\u0119. Ingredientai 200\u2013250 g var\u0161k\u0117s 1 kiau\u0161inis 3\u20134 \u0161auk\u0161tai cukraus 150\u2013200 g milt\u0173 \u00bd arbatinio \u0161auk\u0161telio sodos (gesintos actu) arba 1 \u0161auk\u0161telis kepimo milteli\u0173 \u017eiupsnelis druskos truputis vanilino apie 300 ml aliejaus kepimui Te\u0161los paruo\u0161imas \u012e duben\u012f dedu var\u0161k\u0119, \u012fmu\u0161u kiau\u0161in\u012f, suberiu cukr\u0173, drusk\u0105 ir vanilin\u0105. Visk\u0105 gerai i\u0161trinu \u0161akute. Var\u0161k\u0117 gali likti \u0161iek tiek gr\u016bd\u0117ta \u2013 tai normalu, kepant viskas susijungs. Tada \u012fmai\u0161au sod\u0105 (jei naudoju \u2013 prie\u0161 tai j\u0105 u\u017egesinu actu) arba kepimo miltelius. Mas\u0117 \u0161iek tiek suaktyv\u0117ja, tampa puresn\u0117. Po truput\u012f pradedu berti miltus. Niekada nesupilu visko i\u0161 karto \u2013 \u017ei\u016briu pagal te\u0161l\u0105. Ji turi b\u016bti mink\u0161ta, \u0161iek tiek lipni, bet jau formuojama. Jei milt\u0173 bus per daug, spurgos i\u0161eis kietesn\u0117s. Formavimas Rankas lengvai patepu aliejumi, kad te\u0161la nelipt\u0173. Imu nedidelius gabal\u0117lius \u2013 ma\u017edaug graikinio rie\u0161uto dyd\u017eio \u2013 ir suformuoju kamuoliukus. Stengiuosi j\u0173 nedaryti per dideli\u0173, nes kepdami jie dar i\u0161sipu\u010dia. Kepimas \u012e gilesn\u0119 keptuv\u0119 ar puod\u0105 \u012fpilu aliejaus ir\u2026<\/p>\n","protected":false},"author":2,"featured_media":743,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-741","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\/741","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=741"}],"version-history":[{"count":4,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts\/741\/revisions"}],"predecessor-version":[{"id":752,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts\/741\/revisions\/752"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/media\/743"}],"wp:attachment":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/media?parent=741"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/categories?post=741"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/tags?post=741"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}