{"id":813,"date":"2026-03-31T19:04:45","date_gmt":"2026-03-31T17:04:45","guid":{"rendered":"https:\/\/zek.lt\/naujienos\/?p=813"},"modified":"2026-03-31T19:04:45","modified_gmt":"2026-03-31T17:04:45","slug":"sokoladinis-surio-pyragas-su-kremine-tekstura-ir-ganache-glaistu","status":"publish","type":"post","link":"https:\/\/zek.lt\/naujienos\/sokoladinis-surio-pyragas-su-kremine-tekstura-ir-ganache-glaistu\/","title":{"rendered":"\u0160okoladinis s\u016brio pyragas su kremine tekst\u016bra ir ganache glaistu"},"content":{"rendered":"<p data-start=\"416\" data-end=\"680\">Kai norisi deserto, kuris ne tik skanus, bet ir atrodo \u012fsp\u016bdingai, \u0161is \u0161okoladinis s\u016brio pyragas yra vienas geriausi\u0173 pasirinkim\u0173. Jis turi tvirt\u0105, sodri\u0105 \u0161okoladin\u0119 pagrindo dal\u012f, itin \u0161veln\u0173, beveik tirpstant\u012f vid\u0173 ir vir\u0161uje \u2013 blizg\u0173, sodr\u0173 \u0161okoladin\u012f sluoksn\u012f.<\/p>\n<p data-start=\"682\" data-end=\"919\">Tai tas desertas, kuris puikiai tinka tiek \u0161ventei, tiek paprastam savaitgaliui, kai norisi ka\u017eko ypatingo. Nors i\u0161 pirmo \u017evilgsnio gali pasirodyti sud\u0117tingas, i\u0161 tikr\u0173j\u0173 viskas vyksta gana paprastai, jei laikomasi keli\u0173 svarbi\u0173 niuans\u0173.<\/p>\n<h2 data-section-id=\"1sb5qff\" data-start=\"926\" data-end=\"942\">Ingredientai<\/h2>\n<p data-start=\"944\" data-end=\"958\"><strong data-start=\"944\" data-end=\"958\">Pagrindui: <\/strong>250 g \u0161okoladini\u0173 sausaini\u0173, 100 g sviesto.<\/p>\n<p data-start=\"1011\" data-end=\"1022\"><strong data-start=\"1011\" data-end=\"1022\">\u012edarui:<\/strong><\/p>\n<ul data-start=\"1024\" data-end=\"1193\">\n<li data-section-id=\"5eqm5g\" data-start=\"1024\" data-end=\"1048\">700 g kreminio s\u016brio<\/li>\n<li data-section-id=\"102hrxt\" data-start=\"1049\" data-end=\"1066\">170 g cukraus<\/li>\n<li data-section-id=\"mhygez\" data-start=\"1067\" data-end=\"1093\">10 g vanilinio cukraus<\/li>\n<li data-section-id=\"1lgiwi2\" data-start=\"1094\" data-end=\"1110\">3 kiau\u0161iniai<\/li>\n<li data-section-id=\"13kwe57\" data-start=\"1111\" data-end=\"1143\">200 ml grietin\u0117l\u0117s (20\u201333 %)<\/li>\n<li data-section-id=\"keiwen\" data-start=\"1144\" data-end=\"1170\">20 g kukur\u016bz\u0173 krakmolo<\/li>\n<li data-section-id=\"oo3beb\" data-start=\"1171\" data-end=\"1193\">\u017eiupsnelis druskos<\/li>\n<\/ul>\n<p data-start=\"1195\" data-end=\"1220\"><strong data-start=\"1195\" data-end=\"1220\">\u0160okoladiniam gana\u0161as: <\/strong>200 g juodo \u0161okolado, 180 ml riebios grietin\u0117l\u0117s (30\u201333 %), 20 g sviesto.<\/p>\n<h2 data-section-id=\"109visg\" data-start=\"1311\" data-end=\"1334\">Pagrindo paruo\u0161imas<\/h2>\n<p data-start=\"1336\" data-end=\"1534\">Pirmiausia susmulkinu \u0161okoladinius sausainius iki smulki\u0173 trupini\u0173. Tai galima padaryti blenderiu arba papras\u010diausiai suspaudus mai\u0161elyje ko\u010d\u0117lu. Svarbu, kad tekst\u016bra b\u016bt\u0173 tolygi, be dideli\u0173 gabal\u0173.<\/p>\n<p data-start=\"1536\" data-end=\"1674\">\u012e trupinius supilu i\u0161tirpint\u0105 sviest\u0105 ir gerai i\u0161mai\u0161au. Mas\u0117 turi priminti dr\u0117gn\u0105 sm\u0117l\u012f \u2013 suspaudus laikyti form\u0105, bet neb\u016bti per skysta.<\/p>\n<p data-start=\"1676\" data-end=\"1916\">\u0160i\u0105 mas\u0119 paskirstau kepimo formoje, i\u0161klotoje kepimo popieriumi, ir stipriai suspaud\u017eiu, kad pagrindas b\u016bt\u0173 tvirtas. Jei norisi, galima suformuoti ir nedidel\u012f kra\u0161tel\u012f. Form\u0105 dedu \u012f \u0161aldytuv\u0105 ma\u017edaug 15\u201320 minu\u010di\u0173, kad pagrindas sutvirt\u0117t\u0173.<\/p>\n<h2 data-section-id=\"h79go7\" data-start=\"1923\" data-end=\"1941\">Kremo ruo\u0161imas<\/h2>\n<p data-start=\"1943\" data-end=\"2044\">Labai svarbu, kad visi \u012fdaro ingredientai b\u016bt\u0173 kambario temperat\u016bros \u2013 tada mas\u0117 susimai\u0161ys tolygiai.<\/p>\n<p data-start=\"2046\" data-end=\"2193\">\u012e didel\u012f duben\u012f dedu kremin\u012f s\u016br\u012f, cukr\u0173, vanilin\u012f cukr\u0173 ir \u017eiupsnel\u012f druskos. Mai\u0161au l\u0117tai, kad mas\u0117 tapt\u0173 lygi, bet nesusidaryt\u0173 oro burbuliukai.<\/p>\n<p data-start=\"2195\" data-end=\"2376\">Po vien\u0105 \u012fmu\u0161u kiau\u0161inius, kiekvien\u0105 kart\u0105 \u0161velniai \u012fmai\u0161ydama. Tada supilu grietin\u0117l\u0119, suberiu krakmol\u0105 ir dar kart\u0105 visk\u0105 i\u0161mai\u0161au iki vientisos, tir\u0161tos, \u0161ilkin\u0117s konsistencijos.<\/p>\n<h2 data-section-id=\"ed8e9a\" data-start=\"2383\" data-end=\"2394\">Kepimas<\/h2>\n<p data-start=\"2396\" data-end=\"2508\">Paruo\u0161t\u0105 krem\u0105 supilu ant at\u0161alusio pagrindo. Form\u0105 lengvai pastuksenu \u012f stal\u0105, kad pasi\u0161alint\u0173 oro burbuliukai.<\/p>\n<p data-start=\"2510\" data-end=\"2627\">Kepu 150 \u00b0C temperat\u016broje apie 60\u201370 minu\u010di\u0173. Kra\u0161tai turi sustingti, o vidurys likti \u0161iek tiek judrus \u2013 tai normalu.<\/p>\n<p data-start=\"2629\" data-end=\"2756\">I\u0161kepus orkait\u0119 i\u0161jungiu, prav\u0117rusi dureles palieku pyrag\u0105 viduje dar apie 40 minu\u010di\u0173. Tai padeda i\u0161vengti pavir\u0161iaus \u012ftr\u016bkim\u0173.<\/p>\n<p data-start=\"2758\" data-end=\"2859\">V\u0117liau atv\u0117sinu kambario temperat\u016broje ir dedu \u012f \u0161aldytuv\u0105 bent 5\u20136 valandoms, geriausia \u2013 per nakt\u012f.<\/p>\n<h2 data-section-id=\"g05sxb\" data-start=\"2866\" data-end=\"2888\">Ganache paruo\u0161imas<\/h2>\n<p data-start=\"2890\" data-end=\"2995\">Grietin\u0117l\u0119 pakaitinu beveik iki virimo, bet neu\u017everdu. Ja u\u017epilu susmulkint\u0105 \u0161okolad\u0105 ir palieku minutei.<\/p>\n<p data-start=\"2997\" data-end=\"3113\">Tada mai\u0161au, kol mas\u0117 tampa visi\u0161kai lygi ir blizgi. \u012ededu sviesto, dar kart\u0105 i\u0161mai\u0161au ir leid\u017eiu \u0161iek tiek atv\u0117sti.<\/p>\n<p data-start=\"3115\" data-end=\"3205\">Ganache u\u017epilu ant gerai at\u0161aldyto pyrago ir paskirstau, leid\u017eiu gra\u017eiai nub\u0117gti kra\u0161tais.<\/p>\n<h2 data-section-id=\"1cytwr8\" data-start=\"3212\" data-end=\"3237\">Pabaiga ir pateikimas<\/h2>\n<p data-start=\"3239\" data-end=\"3442\">Tort\u0105 dar kart\u0105 trumpam dedu \u012f \u0161aldytuv\u0105, kad vir\u0161us sustingt\u0173. Prie\u0161 patiekiant verta palaikyti apie 10 minu\u010di\u0173 kambario temperat\u016broje \u2013 tada tekst\u016bra tampa dar \u0161velnesn\u0117, o skonis atsiskleid\u017eia geriau.<\/p>\n<h2 data-section-id=\"7bq4pn\" data-start=\"3449\" data-end=\"3476\">Koks gaunasi rezultatas<\/h2>\n<p data-start=\"3478\" data-end=\"3646\">Galutinis rezultatas \u2013 sodrus, \u0161okoladinis, bet ne per sunkus desertas. Pagrindas tvirtas, bet trapus, vidus \u2013 kremi\u0161kas ir \u0161velnus, o vir\u0161us \u2013 intensyviai \u0161okoladinis.<\/p>\n<p data-start=\"3648\" data-end=\"3731\">Tai desertas, kuris atrodo \u012fsp\u016bdingai, pjaustomas gra\u017eiai ir tikrai palieka \u012fsp\u016bd\u012f.<\/p>\n<h2 data-section-id=\"ra1dds\" data-start=\"3738\" data-end=\"3770\">Papildomi naudingi patarimai<\/h2>\n<p data-start=\"3772\" data-end=\"3919\">Labai svarbu nepermai\u0161yti \u012fdaro \u2013 kuo daugiau oro pateks \u012f mas\u0119, tuo didesn\u0117 tikimyb\u0117, kad kepant pavir\u0161ius \u012ftr\u016bks. Mai\u0161yti reikia ramiai ir l\u0117tai.<\/p>\n<p data-start=\"3921\" data-end=\"4036\">Jei norisi idealiai lygaus pavir\u0161iaus, galima kepti vandens vonel\u0117je \u2013 tai padeda tolygiai paskirstyti temperat\u016br\u0105.<\/p>\n<p data-start=\"4038\" data-end=\"4148\">\u0160okoladui verta rinktis kokybi\u0161kesn\u012f, su didesniu kakavos kiekiu \u2013 taip skonis bus sodresnis ir ma\u017eiau saldus.<\/p>\n<p data-start=\"4150\" data-end=\"4240\">Pjaustant visada naudokite kar\u0161t\u0105, saus\u0105 peil\u012f \u2013 taip gausite \u0161varius, gra\u017eius gabal\u0117lius.<\/p>\n<p data-start=\"4242\" data-end=\"4384\">Laikant \u0161aldytuve, pyrag\u0105 geriausia u\u017edengti, kad jis nesugert\u0173 kit\u0173 kvap\u0173. Jis i\u0161lieka skanus iki 3\u20134 dien\u0173, o prireikus galima ir u\u017e\u0161aldyti.<\/p>\n<p data-start=\"4386\" data-end=\"4550\" data-is-last-node=\"\" data-is-only-node=\"\">Ir dar vienas svarbus dalykas \u2013 \u0161is desertas geriausias kit\u0105 dien\u0105. Po nakties \u0161aldytuve jis tampa dar vientisesnis, skoniai susijungia, o tekst\u016bra tampa tobula \ud83c\udf6b\u2728<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kai norisi deserto, kuris ne tik skanus, bet ir atrodo \u012fsp\u016bdingai, \u0161is \u0161okoladinis s\u016brio pyragas yra vienas geriausi\u0173 pasirinkim\u0173. Jis turi tvirt\u0105, sodri\u0105 \u0161okoladin\u0119 pagrindo dal\u012f, itin \u0161veln\u0173, beveik tirpstant\u012f vid\u0173 ir vir\u0161uje \u2013 blizg\u0173, sodr\u0173 \u0161okoladin\u012f sluoksn\u012f. Tai tas desertas, kuris puikiai tinka tiek \u0161ventei, tiek paprastam savaitgaliui, kai norisi ka\u017eko ypatingo. Nors i\u0161 pirmo \u017evilgsnio gali pasirodyti sud\u0117tingas, i\u0161 tikr\u0173j\u0173 viskas vyksta gana paprastai, jei laikomasi keli\u0173 svarbi\u0173 niuans\u0173. Ingredientai Pagrindui: 250 g \u0161okoladini\u0173 sausaini\u0173, 100 g sviesto. \u012edarui: 700 g kreminio s\u016brio 170 g cukraus 10 g vanilinio cukraus 3 kiau\u0161iniai 200 ml grietin\u0117l\u0117s (20\u201333 %) 20 g kukur\u016bz\u0173 krakmolo \u017eiupsnelis druskos \u0160okoladiniam gana\u0161as: 200 g juodo \u0161okolado, 180 ml riebios grietin\u0117l\u0117s (30\u201333 %), 20 g sviesto. Pagrindo paruo\u0161imas Pirmiausia susmulkinu \u0161okoladinius sausainius iki smulki\u0173 trupini\u0173. Tai galima padaryti blenderiu arba papras\u010diausiai suspaudus mai\u0161elyje ko\u010d\u0117lu. Svarbu, kad tekst\u016bra b\u016bt\u0173 tolygi, be dideli\u0173 gabal\u0173. \u012e trupinius supilu i\u0161tirpint\u0105 sviest\u0105 ir gerai i\u0161mai\u0161au. Mas\u0117 turi priminti dr\u0117gn\u0105 sm\u0117l\u012f \u2013 suspaudus laikyti form\u0105, bet neb\u016bti per skysta. \u0160i\u0105 mas\u0119 paskirstau kepimo formoje, i\u0161klotoje kepimo popieriumi, ir stipriai suspaud\u017eiu, kad pagrindas b\u016bt\u0173 tvirtas. Jei norisi, galima suformuoti ir nedidel\u012f kra\u0161tel\u012f. Form\u0105 dedu \u012f \u0161aldytuv\u0105 ma\u017edaug 15\u201320 minu\u010di\u0173, kad pagrindas sutvirt\u0117t\u0173. Kremo ruo\u0161imas Labai svarbu, kad visi \u012fdaro ingredientai b\u016bt\u0173 kambario temperat\u016bros \u2013 tada mas\u0117 susimai\u0161ys tolygiai. \u012e didel\u012f duben\u012f dedu kremin\u012f\u2026<\/p>\n","protected":false},"author":2,"featured_media":816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-813","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\/813","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=813"}],"version-history":[{"count":4,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts\/813\/revisions"}],"predecessor-version":[{"id":818,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts\/813\/revisions\/818"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/media\/816"}],"wp:attachment":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/media?parent=813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/categories?post=813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/tags?post=813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}