{"id":62190,"date":"2026-07-27T11:29:59","date_gmt":"2026-07-27T08:29:59","guid":{"rendered":"https:\/\/retsept.food\/?p=62190"},"modified":"2026-07-27T11:30:10","modified_gmt":"2026-07-27T08:30:10","slug":"pirog-zebra-moi-samyi-lubimyi-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=62190","title":{"rendered":"Pirog «Zebra». Mening eng sevimli! — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

Tez tayyorlanadigan pishiriqlar retseptlari meni har doim qutqaradi. «Zebra» — bu mening birinchi raqamli, eng sevimli pirogim. Men uni bolaligimda pishirishni o’rganganman va «Zebra» pirogini muntazam tayyorlashda davom etaman \ud83d\ude42 Oilamiz va barcha tanishlarimizning sevimlisi. Oddiy va… juda uy sharoitida tayyorlanadigan, chunki bu qatiqdan tayyorlanadigan pishiriq.<\/p>\n

Mahsulotlar<\/b><\/p>\n

Yumurtalar — 5 dona<\/p>\n

Shakar — 240-320 g<\/p>\n

Sariyog’ (eritilgan) — 150-200 g<\/p>\n

Qatiq\/smetana — 200 ml<\/p>\n

Soda — 0,5 choy qoshig’i<\/p>\n

(uksus bilan o’chiriladi)<\/p>\n

Un — 250-270 g<\/p>\n

Kakao — 2 osh qoshiq<\/p>\n<\/p>\n

Qadam-baqadam foto retsept<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

«Zebra» pirogini qanday tayyorlash mumkin: Yumurta va shakarni oq ko’pik bo’lguncha ko’pirtiring.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Elenkan un, soda (o’chirilishi mumkin), eritilgan va sovutilgan sariyog’, qatiqni qo’shing va yaxshilab aralashtiring (mikser bilan yaxshiroq).<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamirni ikki teng qismga bo’ling. Bir qismiga 2 osh qoshiq un qo’shing.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ikkinchisiga 2 osh qoshiq kakao qo’shing.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Aralashtiring, shunda bo’laklar qolmasin.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Xamir qatiqning suyuq konsistensiyasida bo’lishi kerak.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Keng shakldagi qolipni (26-28 sm) yog’ bilan surting. Markazga navbatma-navbat har xil xamirdan kichik porsiyalarni (osh qoshiq bilan) quying. Aralashtirmang!<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Natijada, suratdagi kabi natija hosil bo’lishi kerak. «Zebra» pirogini oldindan qizdirilgan duxovkada 190-200 daraja haroratda yarim soat davomida pishiring. Doimiy ravishda kuzatib turing. Agar pirogning usti pishgan, lekin o’rtasi hali pishmagan bo’lsa — pirogni folga bilan yoping, haroratni 180 darajaga tushiring va «Zebra» pirogini tayyor bo’lgunga qadar pishiring.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Men «Zebra» pirogini shunchaki yaxshi ko’raman. Siz uni shakar bilan ko’pirtirilgan qatiq yoki qaymoq bilan qatlamlashingiz mumkin, juda mazali bo’ladi!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. Tez tayyorlanadigan pishiriqlar retseptlari meni har doim qutqaradi. «Zebra» — bu mening birinchi raqamli, eng sevimli pirogim. Men uni bolaligimda pishirishni o’rganganman va «Zebra» pirogini muntazam tayyorlashda davom etaman \ud83d\ude42 Oilamiz va barcha tanishlarimizning sevimlisi. Oddiy va… juda uy sharoitida tayyorlanadigan, chunki bu qatiqdan tayyorlanadigan pishiriq. […]<\/p>\n","protected":false},"author":1,"featured_media":62191,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[147],"tags":[],"class_list":["post-62190","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\/62190","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=62190"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62190\/revisions"}],"predecessor-version":[{"id":62355,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62190\/revisions\/62355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/62191"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}