{"id":119782,"date":"2025-03-14T11:17:40","date_gmt":"2025-03-14T09:17:40","guid":{"rendered":"https:\/\/www.santaka.info\/?p=119782"},"modified":"2025-03-14T11:17:40","modified_gmt":"2025-03-14T09:17:40","slug":"pyragu-dienai-obuoliu-pyragas-be-sviesto-be-vargo-ir-be-dideliu-islaidu-sis-skanestas-su-varske-susilauks-liaupsiu","status":"publish","type":"post","link":"https:\/\/www.santaka.info\/index.php\/2025\/03\/14\/pyragu-dienai-obuoliu-pyragas-be-sviesto-be-vargo-ir-be-dideliu-islaidu-sis-skanestas-su-varske-susilauks-liaupsiu\/","title":{"rendered":"Pyrag\u0173 dienai \u2013 obuoli\u0173 pyragas be sviesto, be vargo ir be dideli\u0173 i\u0161laid\u0173: \u0161is skan\u0117stas su var\u0161ke susilauks liaupsi\u0173"},"content":{"rendered":"

Kovo 14 \u2013 ypatinga diena ne tik matematikams, bet ir smali\u017eiams. Tre\u010dio met\u0173 m\u0117nesio 14 diena tapo \u201epi\u201c (\u03c0) skai\u010diaus simboliu, nes 3, 1 ir 4 \u2013 pirmosios skai\u010diaus reik\u0161m\u0117s. O kadangi \u201epi\u201c angli\u0161kai tariama kaip \u201epie\u201c (liet. pyragas), diena da\u017enai pa\u017eymima suvalgant \u0161\u012f desert\u0105. Gintar\u0117 Kitov\u0117, prekybos tinklo \u201eIki\u201c komunikacijos vadov\u0117, pastebi, kad pirk\u0117jams pasilepinti da\u017eniausiai specialios progos nereikia. Pasak jos, pyragus ar tortus lietuviai m\u0117gsta, tod\u0117l paprastai art\u0117jant savaitgaliui i\u0161auga tiek produkt\u0173 jiems, tiek jau paruo\u0161t\u0173 skan\u0117st\u0173 paklausa.<\/strong><\/p>

Medaus tortas \u2013 nukar\u016bnuotas<\/strong><\/p>

Lietuviai \u2013 smali\u017eiai, ir prie\u0161 savaitgalius ar \u012fvairias \u0161ventes matyti, kad \u016bgteli \u0161aldytos te\u0161los, milt\u0173, kepini\u0173 ruo\u0161imui ir puo\u0161ybai skirt\u0173 produkt\u0173 pardavimai, sako G. Kitov\u0117.<\/p>

\u201eKartais klaidingai manoma, kad gardus ir kokybi\u0161kas pyragas yra brangus, ta\u010diau tai neprivalo b\u016bti tiesa. Jeigu norite naminio kepinio be didelio i\u0161laid\u0173 \u2013 rekomenduojame pirk\u0117jams sekti akcijas, rinktis populiarius ir nuo seno \u017einomus produktus, nepamir\u0161ti vaisi\u0173. Pavyzd\u017eiui, \u0161ios savait\u0117s akcijos obuoliams ir var\u0161kei leis su ma\u017eais ka\u0161tais i\u0161sikepti burnoje tirpstant\u012f, dr\u0117gn\u0105 pyrag\u0105. O jeigu namuose tri\u016bsti nesinori \u2013 m\u016bs\u0173 konditeriai kasdien par\u016bpina auk\u0161tos kokyb\u0117s tort\u0173, pyrag\u0173, kurie iki m\u0117nesio galo lojaliems pirk\u0117jams dar ir kainuoja pigiau\u201c, \u2013 atkreipia d\u0117mes\u012f tinklo atstov\u0117.<\/p>

K\u0105 lietuviai m\u0117gsta, kai ie\u0161ko jau paruo\u0161to deserto? G. Kitov\u0117 atskleid\u017eia, kad jau kur\u012f laik\u0105 nuo seno populiarus \u201eMedutis\u201c savo kar\u016bn\u0105 perleid\u0119s kitam, nema\u017eiau \u017einomam desertui. \u201eIki\u201c pardavim\u0173 duomenys rodo, kad labiausiai pirk\u0117jai m\u0117gsta legendin\u012f Kur\u0161\u0117n\u0173 vyniotin\u012f. Tre\u010dioje vietoje \u2013 v\u0117lgi klasika, Napoleono pyragas.<\/p>

\u201eTa\u010diau lietuviai m\u0117gsta ir eksperimentuoti. Pavyzd\u017eiui, pastaraisiais metais ypa\u010d pam\u0117g\u0119 \u012fvairi\u0173 skoni\u0173 ir dyd\u017ei\u0173 pranc\u016bzi\u0161kas tartaletes, eklerus, karali\u0161k\u0105 kokosin\u012f \u201eRaffaelo\u201c pyrag\u0105. Kad kiekvienas atrast\u0173 savo favorit\u0105, ir taip gaus\u0173 pyrag\u0173, tort\u0173, pyrag\u0117li\u0173 asortiment\u0105 kasmet papildome \u2013 nustebinome naujienomis\u201c, \u2013 sako G. Kitov\u0117. <\/p>

Kai norisi naminio kepinio \u2013 lengvas obuoli\u0173 ir var\u0161k\u0117s pyragas<\/strong><\/p>

\u201eIki\u201c konditeris Thierry Lauvray pasakoja, kad obuoli\u0173 pyragas \u2013 vienas populiariausi\u0173 kepini\u0173 visame pasaulyje, tod\u0117l jo recept\u0173 niekada nebus per daug.<\/p>

\u201ePaprastai te\u0161la obuoli\u0173 pyragui b\u016bna sodri, trapi \u2013 tam reikia nema\u017eai sviesto. Bet greitam, visi\u0161kai lengvai paruo\u0161iamam ir dr\u0117gnam obuoli\u0173 kepiniui jo gali net nereik\u0117ti \u2013 pakaks var\u0161k\u0117s ir \u0161iek tiek aliejaus. Tuo tarpu dailiai supjaustyti obuoliai suteiks tiek skon\u012f, tiek vaizd\u0105 \u2013 pyrag\u0105 nor\u0117sis valgyti net akimis\u201c, \u2013 sako konditeris.<\/p>

Da\u017enai obuoliniai kepiniai \u0161auk\u0161te \u0161aukiasi cinamono, ta\u010diau Th. Lauvray si\u016blo i\u0161m\u0117ginti \u0161iek tiek kitok\u012f variant\u0105 \u2013 prasid\u0117jus pavasariui, norisi daugiau gaivumo, o tai suteiks citrinos sultys ir \u017eievel\u0117.<\/p>

\u201e\u0160is var\u0161k\u0117s ir obuoli\u0173 pyragas su gaivinan\u010diu citrin\u0173 aromatu \u2013 tobulas trio, kai norisi ka\u017eko gardaus, bet nesinori virtuv\u0117je leisti daug laiko. Tereikia nepating\u0117ti obuolius supjaustyti ne tik pa\u010diam pyragui, bet dal\u012f j\u0173 i\u0161d\u0117lioti ant vir\u0161aus gra\u017eiu ra\u0161tu \u2013 i\u0161kep\u0119s jis atrodys labai gra\u017eiai\u201c, \u2013 sako Th. Lauvray.<\/p>

Obuoli\u0173 pyragas<\/strong> su var\u0161ke<\/strong><\/p>

Porcijos<\/strong>: vienas 23 cm skersmens pyragas<\/p>

Gaminimo laikas<\/strong>: apie 1 val.<\/p>

Reik\u0117s<\/strong>: 250 g var\u0161k\u0117s, 4 dideli\u0173 obuoli\u0173, 4 vidutinio dyd\u017eio kiau\u0161ini\u0173, 1 citrinos, 150 g cukraus, 1 pakelio vanilinio cukraus, 60 ml augalinio aliejaus, 150 g kvietini\u0173 milt\u0173, 50 g krakmolo, 3 \u0161auk\u0161teli\u0173 kepimo milteli\u0173, cukraus pudros pabarstymui.<\/p>

Gaminame<\/strong>:<\/p>

  1. Kiau\u0161inius ir var\u0161k\u0119 i\u0161 \u0161aldytuvo i\u0161imkite i\u0161 anksto ir palikite, kad su\u0161ilt\u0173 iki kambario temperat\u016bros. Var\u0161k\u0119 gerai pertrinkite.<\/li>\n\n
  2. Obuolius supjaustykite ketvir\u010diais, nulupkite, i\u0161skobkite \u0161erd\u012f, supjaustykite grie\u017ein\u0117liais. Sud\u0117kite \u012f duben\u012f, sumai\u0161ykite su citrinos sultimis ir tarkuota \u017eievele.<\/li>\n\n
  3. \u012ekaitinkite orkait\u0119 iki 200 laipsni\u0173. 23 cm skersmens kepimo form\u0105 i\u0161klokite kepimo popieriumi, u\u017elenkite kra\u0161t\u0105, palikdami popieri\u0173 kaboti.<\/li>\n\n
  4. \u012e duben\u012f \u012fmu\u0161kite kiau\u0161inius, suberkite cukr\u0173 ir plakite, kol mas\u0117 taps lengvi ir puri, apie 5-7 minutes. Pabaigoje \u012fberkite vanilinio cukraus.<\/li>\n\n
  5. \u012e i\u0161plaktus kiau\u0161inius sud\u0117kite var\u0161k\u0119, augalin\u012f aliej\u0173 ir mai\u0161ykite apie pus\u0119 minut\u0117s nedideliu mikserio grei\u010diu.<\/li>\n\n
  6. Sumai\u0161ykite kvietinius miltus su krakmolu ir kepimo milteliais, tada suberkite \u012f i\u0161plakt\u0105 mas\u0119 ir mai\u0161ykite nedideliu mikserio grei\u010diu, kol ingredientai susijungs \u012f vientis\u0105 te\u0161l\u0105.<\/li>\n\n
  7. \u012e mas\u0119 sud\u0117kite ma\u017edaug 2\/3 obuoli\u0173 ir \u0161auk\u0161tu i\u0161mai\u0161ykite. Supilkite \u012f form\u0105, i\u0161lyginkite pavir\u0161i\u0173, ant vir\u0161aus i\u0161d\u0117liokite likusius obuolius, \u0161velniai \u012fspausdami juos \u012f te\u0161l\u0105.<\/li>\n\n
  8. D\u0117kite \u012f \u012fkaitint\u0105 orkait\u0119 ir kepkite apie 45 minutes (kol i\u0161 vidurio i\u0161trauktas dant\u0173 krap\u0161tukas bus sausas). I\u0161kepus\u012f pyrag\u0105 apibarstykite cukraus pudra.<\/li><\/ol>","protected":false},"excerpt":{"rendered":"

    Kovo 14 \u2013 ypatinga diena ne tik matematikams, bet ir smali\u017eiams. Tre\u010dio met\u0173 m\u0117nesio 14 diena tapo \u201epi\u201c (\u03c0) skai\u010diaus simboliu, nes 3, 1 ir 4 \u2013 pirmosios skai\u010diaus reik\u0161m\u0117s…. <\/p>\n","protected":false},"author":13,"featured_media":119783,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","jetpack_post_was_ever_published":false,"_FSMCFIC_featured_image_caption":"Iki.lt nuotr.","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[72],"tags":[],"class_list":["post-119782","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-siulome-paragauti","pmpro-has-access"],"featured_image_urls":{"full":["https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas.jpg",1254,836,false],"thumbnail":["https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas-150x150.jpg",150,150,true],"medium":["https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas-300x200.jpg",300,200,true],"medium_large":["https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas-768x512.jpg",768,512,true],"large":["https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas-1024x683.jpg",1024,683,true],"1536x1536":["https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas.jpg",1254,836,false],"2048x2048":["https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas.jpg",1254,836,false],"post-thumbnail":["https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas-600x400.jpg",600,400,true],"visualnews_post_thumb":["https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas-600x400.jpg",600,400,true],"woocommerce_thumbnail":["https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas-300x300.jpg",300,300,true],"woocommerce_single":["https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas-600x400.jpg",600,400,true],"woocommerce_gallery_thumbnail":["https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas-100x100.jpg",100,100,true]},"author_info":{"info":["Gidas"]},"category_info":"Si\u016blome paragauti<\/a>","tag_info":"Si\u016blome paragauti","comment_count":"0","jetpack_featured_media_url":"https:\/\/www.santaka.info\/wp-content\/uploads\/2025\/03\/Pyragas.jpg","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts\/119782","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/comments?post=119782"}],"version-history":[{"count":2,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts\/119782\/revisions"}],"predecessor-version":[{"id":119785,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts\/119782\/revisions\/119785"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/media\/119783"}],"wp:attachment":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/media?parent=119782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/categories?post=119782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/tags?post=119782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}