{"id":62180,"date":"2026-07-28T08:34:36","date_gmt":"2026-07-28T05:34:36","guid":{"rendered":"https:\/\/retsept.food\/?p=62180"},"modified":"2026-07-28T08:35:05","modified_gmt":"2026-07-28T05:35:05","slug":"pirojnoe-ekler-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=62180","title":{"rendered":"Ekler pirojniysi &#8212; tayyorlash retsepti"},"content":{"rendered":"<p>Hurmatli foydalanuvchilar! Retsept matnlaridagi so&#8217;zlarda xatolar bo&#8217;lsa uzr so&#8217;raymiz.<\/p>\n<p><\/p>\n<p><b>1<\/b> soat (sizning <b>25<\/b> daqiqa) <i class=\"ico_user\"><\/i><\/p>\n<p>Asosiy qaynatilgan pirojniy retsepti, turli xil ichliklar va krem yordamida rang-barang qilish mumkin.<\/p>\n<p><b>Mahsulotlar<\/b><\/p>\n<p>Un &#8212; 1 stakan (150 g)<\/p>\n<p>Suv &#8212; 1 stakan (250 g)<\/p>\n<p>Sariyog&#8217; &#8212; 100 g<\/p>\n<p>Tuxum &#8212; 4-5 dona (o&#8217;lchamiga qarab)<\/p>\n<p>Tuz &#8212; 1 chimdim<\/p>\n<\/p>\n<p>Qadam-baqadam foto retsept<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/pirozhnoe-ekler-c506b2f.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u041f\u0438\u0440\u043e\u0436\u043d\u043e\u0435 \u044d\u043a\u043b\u0435\u0440 - \u0448\u0430\u0433 \u21161\" \/><\/p>\n<p>Mahsulotlarni tayyorlang.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/pirozhnoe-ekler-71e16dd.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u041f\u0438\u0440\u043e\u0436\u043d\u043e\u0435 \u044d\u043a\u043b\u0435\u0440 - \u0448\u0430\u0433 \u21162\" \/><\/p>\n<p>Kastryulkaga suv quying, unga sariyog&#8217; va tuz qo&#8217;shing. Qaynatib, aralashtiring, sariyog&#8217;ni eritib yuboring.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/pirozhnoe-ekler-453a62e.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u041f\u0438\u0440\u043e\u0436\u043d\u043e\u0435 \u044d\u043a\u043b\u0435\u0440 - \u0448\u0430\u0433 \u21163\" \/><\/p>\n<p>So&#8217;ngra unni soling, yaxshilab aralashtirib, bo&#8217;laklar hosil bo&#8217;lmasligiga e&#8217;tibor bering.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/pirozhnoe-ekler-d36d7a7.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u041f\u0438\u0440\u043e\u0436\u043d\u043e\u0435 \u044d\u043a\u043b\u0435\u0440 - \u0448\u0430\u0433 \u21164\" \/><\/p>\n<p>3 daqiqa davomida qizdiring va olovdan oling. Shundan so&#8217;ng, qaynatilgan xamirni biroz sovuting, taxminan 70 darajaga.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/pirozhnoe-ekler-86fb923.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u041f\u0438\u0440\u043e\u0436\u043d\u043e\u0435 \u044d\u043a\u043b\u0435\u0440 - \u0448\u0430\u0433 \u21165\" \/><\/p>\n<p>Birma-bir tuxum qo&#8217;shing, har safar xamirni yaxshilab bir hil holatga kelguncha aralashtiring.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/pirozhnoe-ekler-17d2558.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u041f\u0438\u0440\u043e\u0436\u043d\u043e\u0435 \u044d\u043a\u043b\u0435\u0440 - \u0448\u0430\u0433 \u21166\" \/><\/p>\n<p>Tayyor qaynatilgan xamir o&#8217;rtacha qalinlikda va cho&#8217;ziluvchan bo&#8217;lishi kerak.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/pirozhnoe-ekler-44149b5.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u041f\u0438\u0440\u043e\u0436\u043d\u043e\u0435 \u044d\u043a\u043b\u0435\u0440 - \u0448\u0430\u0433 \u21167\" \/><\/p>\n<p>Gaz pechini qizdiring. Xamirni konditer sumkasiga joylashtiring (yoki qalin qog&#8217;ozdan yasalgan konus shaklidagi paketga, uchida teshigi bor). Xamirni kichik, cho&#8217;zinchoq shakldagi pirojniylar ko&#8217;rinishida pishirish varag&#8217;iga qo&#8217;ying.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/pirozhnoe-ekler-9efb808.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u041f\u0438\u0440\u043e\u0436\u043d\u043e\u0435 \u044d\u043a\u043b\u0435\u0440 - \u0448\u0430\u0433 \u21168\" \/><\/p>\n<p>Eklerlarni 180-200 darajaga qizdirilgan duxovkada taxminan 30-35 daqiqa davomida pishiring. Pishirish vaqtida duxovkani ochmang. Qaynatilgan pirojniy quruq, yengil, oltin rangda, ichi bo&#8217;sh bo&#8217;lishi kerak. Eklerlarni krem (qaynatilgan, yog&#8217;li va h.k.) yoki shakarli qaymoq bilan, yoki mevali jem bilan to&#8217;ldirish mumkin. Yuqoridan pirojniylarni shokoladli glazur bilan quyish, shakarli pomadka bilan qoplash yoki shunchaki shakar kukuni sepish mumkin.<\/p>\n<p><a href=\"http:\/\/russianfood-proxy.agzamov-jamshid-shavkatovich.workers.dev\/recipes\/recipe.php?rid=61008\">Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hurmatli foydalanuvchilar! Retsept matnlaridagi so&#8217;zlarda xatolar bo&#8217;lsa uzr so&#8217;raymiz. 1 soat (sizning 25 daqiqa) Asosiy qaynatilgan pirojniy retsepti, turli xil ichliklar va krem yordamida rang-barang qilish mumkin. Mahsulotlar Un &#8212; 1 stakan (150 g) Suv &#8212; 1 stakan (250 g) Sariyog&#8217; &#8212; 100 g Tuxum &#8212; 4-5 dona (o&#8217;lchamiga qarab) Tuz &#8212; 1 chimdim Qadam-baqadam [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":62181,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[147],"tags":[],"class_list":["post-62180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shirinliklar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=62180"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62180\/revisions"}],"predecessor-version":[{"id":64173,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62180\/revisions\/64173"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/62181"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}