{"id":2103,"date":"2021-02-15T16:16:59","date_gmt":"2021-02-15T14:16:59","guid":{"rendered":"https:\/\/manojoniskis.lt\/?p=2103"},"modified":"2021-02-15T16:16:59","modified_gmt":"2021-02-15T14:16:59","slug":"uzgaveniu-stalui-cirviniai-blynai-receptas-kuris-primins-vaikyste","status":"publish","type":"post","link":"https:\/\/ww1.rina.lt\/index.php\/2021\/02\/15\/uzgaveniu-stalui-cirviniai-blynai-receptas-kuris-primins-vaikyste\/","title":{"rendered":"U\u017egav\u0117ni\u0173 stalui \u2013  \u010dirviniai blynai: receptas, kuris primins vaikyst\u0119"},"content":{"rendered":"<div>\u201eAnks\u010diau per U\u017egav\u0117nes lietuviai valgydavo riebi\u0105 m\u0117s\u0105, ta\u010diau laikui b\u0117gant tradicijos pasikeit\u0117 ir dabar bene populiariausiu \u0161ios \u0161vent\u0117s patiekalu i\u0161lieka \u012fvair\u016bs blynai. U\u017egav\u0117ni\u0173 blynai da\u017eniausiai buvo kepami miltiniais, o prie j\u0173 derinami skirtingi pada\u017eai \u2013 ypa\u010d riebesni m\u0117sos, la\u0161inuk\u0173, grietin\u0117s. Tuo tarpu smali\u017eiai m\u0117gaujasi obuoliais ar obuoli\u0173 uogiene pagardintais blynais\u201c, \u2013 pasakoja V. Juodkazien\u0117.<\/div>\n<div>Lietuviai blynams vis dar yra neabejingi. Pagal populiarum\u0105 \u201eGoogle\u201c sistemos paie\u0161koje pernai blynai pateko \u012f pirm\u0105j\u012f labiausiai ie\u0161kom\u0173 recept\u0173 trejetuk\u0105. Duomenys rodo, kad net 60 proc. labiausiai ie\u0161kom\u0173 recept\u0173 sudar\u0117 saldumynai, o tarp j\u0173 ir blynai.<\/div>\n<div>Blynai m\u0117gstami savaitgalio pusry\u010diams su \u0161eima, kai kiekvienas gali pasirinkti m\u0117gstam\u0105 pagard\u0105. Be to, \u017emon\u0117s nuolat ie\u0161ko vis \u012fdomesni\u0173 recept\u0173, o per U\u017egav\u0117nes dar ir rungtyniauja, kieno blynai bus skaniausi. \u0160i\u0105 dien\u0105 reikia so\u010diai pavalgyti blyn\u0173 \u2013 sakoma, kad sugr\u012f\u017etan\u010dio pavasario \u0161vent\u0117s kontekste blynai dar nuo pagoni\u0161k\u0173 laik\u0173 simbolizavo saul\u0119.<\/div>\n<div><\/div>\n<div><strong>Tarp tradicini\u0173 \u0161vent\u0117s patiekal\u0173 \u2013 nuo \u0161altienos iki blyn\u0173<\/strong><\/div>\n<div><\/div>\n<div>V. Juodkazien\u0117 teigia, kad tarp tradicini\u0173 U\u017egav\u0117ni\u0173 valgi\u0173, be blyn\u0173, galima rasti \u0161iupin\u012f, spurgas, \u0161altien\u0105. Ta\u010diau modern\u0117jant laikams blynai u\u017ekariavo U\u017egav\u0117ni\u0173 simbolio viet\u0105. O populiariausi\u0173 blyn\u0173 s\u0105ra\u0161o vir\u0161uje yra ne tik paprasti miltiniai ar bulviniai blynai, bet \u010dia atsiduria ir \u010dirviniai.<\/div>\n<div>Pasigaminti \u010dirviniams blynams ypating\u0173 produkt\u0173 nereik\u0117s. J\u0173 te\u0161l\u0105 sudaro prakti\u0161kai tie patys ingredientai, kaip ir paprast\u0173 \u2013 miltai, pienas, kiau\u0161iniai ir cukrus. Vis d\u0117lto nors \u010dirviniams blynams kepti reikia tam tikros keptuv\u0117s, \u0161iais laikais j\u0173 galima rasti ir elektrini\u0173, tad m\u0117gstamus blynus galima pasiruo\u0161ti be vargo.<\/div>\n<div>Skaniausi \u010dirviniai blynai b\u016bna gra\u017eiai apskrud\u0119 i\u0161 i\u0161or\u0117s, bet pur\u016bs bei mink\u0161ti viduje. Maisto ekspert\u0117 primena kelet\u0105 gudrybi\u0173, kurios pad\u0117s i\u0161kepti b\u016btent tokius blynus, ir atskleid\u017eia tobul\u0173 \u010dirvini\u0173 blyn\u0173 paslapt\u012f.<\/div>\n<div>\u201eDal\u012f pieno pakeiskite m\u0117gstamu gazuotu vandeniu. Kitas dalykas, taip pat padedantis i\u0161gauti \u0161\u012f rezultat\u0105 \u2013 atskirai plakite kiau\u0161ini\u0173 trynius ir baltymus. Beje, tiek juos, tiek gazuot\u0105 vanden\u012f \u012f te\u0161l\u0105 reikia supilti prie\u0161 pat kepim\u0105\u201c, \u2013 pataria V. Juodkazien\u0117.<\/div>\n<div>So\u010diausi\u0105 met\u0173 dien\u0105 maisto ekspert\u0117 si\u016blo i\u0161bandyti tradicin\u012f \u010dirvini\u0173 blyn\u0173 recept\u0105, kuris patiks visai \u0161eimai.<\/div>\n<div><\/div>\n<div><strong>\u010cirviniai blynai<\/strong><\/div>\n<div><\/div>\n<div><strong>Jums reik\u0117s:<\/strong><\/div>\n<div><\/div>\n<div>300 g kvietini\u0173 milt\u0173<\/div>\n<div><\/div>\n<div>3 kiau\u0161ini\u0173<\/div>\n<div><\/div>\n<div>Apie 100 g sviesto<\/div>\n<div><\/div>\n<div>2 \u0161auk\u0161teli\u0173 kepimo milteli\u0173<\/div>\n<div><\/div>\n<div>\u017diupsnelio vanilinio cukraus ir druskos<\/div>\n<div><\/div>\n<div>3 \u0161auk\u0161t\u0173 cukraus<\/div>\n<div><\/div>\n<div>2\/3 stiklin\u0117s pieno<\/div>\n<div><\/div>\n<div>1\/3 stiklin\u0117s gazuoto mineralinio vandens<\/div>\n<div><\/div>\n<div><strong>Gaminimas:<\/strong><\/div>\n<div><\/div>\n<div>Pirmiausia, \u012f \u0161var\u0173 duben\u012f sumai\u0161ykite miltus, kepimo miltelius, vanilin\u012f cukr\u0173 ir \u017eiupsnel\u012f druskos. Tuomet kiau\u0161ini\u0173 trynius atskirkite nuo baltym\u0173 ir juos sud\u0117kite \u012f skirtingus indus. Trynius i\u0161sukite su cukrumi, kol mas\u0117 pasidarys vientisa. Tuomet ant nedidel\u0117s ugnies i\u0161tirpdykite sviest\u0105 ir leiskite jam kiek prav\u0117sti. \u012e kiau\u0161inio tryni\u0173 ir cukraus mas\u0119 supilkite i\u0161tirpus\u012f sviest\u0105, pien\u0105 bei gazuot\u0105 mineralin\u012f vanden\u012f ir visk\u0105 supilkite \u012f miltus, u\u017emai\u0161ykite te\u0161l\u0105.<\/div>\n<div><\/div>\n<div>Galiausiai iki stand\u017ei\u0173 put\u0173 i\u0161plakite kiau\u0161ini\u0173 baltymus ir \u012fmai\u0161ykite juos \u012f te\u0161l\u0105, visk\u0105 gerai i\u0161mai\u0161ykite. Blynus kepkite gerai \u012fkaitintoje \u010dirvini\u0173 blyn\u0173 keptuv\u0117je kol jie gra\u017eiai apskrus. I\u0161keptus blynus skanauti galite su m\u0117gstama uogiene, \u0161vie\u017eiomis uogomis arba apibarstyti juos cukraus pudra. Skanaus!<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u0160iemet \u017eiema gausi sniego, o u\u017e lango dar spaud\u017eia \u0161altukas, ta\u010diau U\u017egav\u0117n\u0117s neabejotinai yra viena i\u0161 pavasar\u012f prana\u0161aujan\u010di\u0173 \u0161ven\u010di\u0173. Ir nors d\u0117l karantino j\u0173 \u0161\u012fmet su \u0161okiais ir dainomis aplink lau\u017e\u0105 at\u0161v\u0119sti nepavyks \u2013 Vilma Juodkazien\u0117, prekybos tinklo \u201eIki\u201c maisto ekspert\u0117, sako, kad tradicinis blyn\u0173 kepimas yra lengviausias b\u016bdas, leid\u017eiantis simboli\u0161kai pamin\u0117ti \u017eiemos i\u0161varym\u0105.<\/p>\n","protected":false},"author":2,"featured_media":2104,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"IKI","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"1","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"1","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"0","show_post_related":"0","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":""},"jnews_primary_category":{"id":"181"},"jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_override_counter":{"override_view_counter":"0","view_counter_number":"0","override_share_counter":"0","share_counter_number":"0","override_like_counter":"0","like_counter_number":"0","override_dislike_counter":"0","dislike_counter_number":"0"},"footnotes":""},"categories":[56],"tags":[],"class_list":["post-2103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maistas"],"_links":{"self":[{"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/posts\/2103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/comments?post=2103"}],"version-history":[{"count":0,"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/posts\/2103\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/media\/2104"}],"wp:attachment":[{"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/media?parent=2103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/categories?post=2103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ww1.rina.lt\/index.php\/wp-json\/wp\/v2\/tags?post=2103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}