{"id":62753,"date":"2026-09-10T07:13:31","date_gmt":"2026-09-10T04:13:31","guid":{"rendered":"https:\/\/retsept.food\/?p=62753"},"modified":"2026-09-10T07:13:44","modified_gmt":"2026-09-10T04:13:44","slug":"tort-napoleon-bez-vypechki-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=62753","title":{"rendered":"Pishirmasdan «Napoleon» torti — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

6<\/b> porsiya<\/i>6<\/b> soat (sizning 30<\/b> daqiqangiz) <\/i> <\/p>\n

Pishirmasdan tayyorlanadigan «Napoleon» dangasa torti — bu eng kam vaqt va kuch sarflab, maksimal mazza beradigan retsept. Eng muhimi, yangi qarsildoq pechenye tanlash, natija sizga albatta yoqadi. Qaynatma krem juda mazali va mayin chiqadi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(6 porsiyaga) (diametri 17 sm bo’lgan forma uchun)<\/p>\n

Qatlamali «Ushki» pechenyesi — 380-400 g<\/p>\n

Tuxum — 2 dona<\/p>\n

Sut — 600 ml<\/p>\n

Yog’liligi 82,5% bo’lgan sariyog’ — 100 g<\/p>\n

Shakar — 3 osh qoshiq<\/p>\n

Un — 3 osh qoshiq<\/p>\n

Vanilli shakar — 10 g<\/p>\n<\/p>\n

Bosqichma-bosqich foto retsept <\/p>\n

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

Qaynatma krem uchun 2 tuxumni shakar va un bilan juda yaxshilab aralashtiring, bo’lakchalar qolmasin.<\/p>\n

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

Sutni issiq holatga keltiring (bug’ chiqadigan darajaga), lekin qaynatmang.<\/p>\n

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

Sut solingan qozonni olovdan oling. Issiq sutni (taxminan yarmini) tuxum aralashmasiga bo’lib-bo’lib qo’shing, doimiy aralashtirib turing.<\/p>\n

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

Tuxum-sut aralashmasini qolgan sut solingan qozonga quying. Aralashtiring.<\/p>\n

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

Kremni olovga qo’ying va quyuqlashguncha qaynatib pishiring, doimiy aralashtirib turing. Qaynatib yubormang. Agar krem baribir qaynasa va tuxum bo’lakchalari paydo bo’lsa, u holda uni botiriladigan blender bilan bir xil holatga kelguncha maydalang.<\/p>\n

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

Qaynatma kremni olovdan oling. Issiq kremga vanilli shakar va sariyog’ qo’shing, aralashtiring. Soviganda krem quyuqlashadi.<\/p>\n

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

Formani oziq-ovqat plyonkasi bilan qoplang. 1 qatlam pechenye joylang, iliq krem bilan qoplang, yana pechenye joylang. Butun krem tugaguncha davom eting. Tortni bezash uchun ozgina pechenye qoldiring. Tort yaxshi shimilib, mazali bo’lishi uchun yangi, qarsildoq qatlamali pechenye olish kerak.<\/p>\n

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

Qolgan pechenyeni maydalab uvoq qiling.<\/p>\n

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

Tortning ustini uvoq bilan sepib qo’ying. «Napoleon» tortini xona haroratida to’liq soviguncha shimilish uchun qoldiring. Keyin krem qotishi uchun 2 soatga muzlatgichga qo’ying.<\/p>\n

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

Pishirmasdan tayyorlangan «Napoleon» tortini formadan chiqarib, idishga o’tkazing.<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 6 porsiya6 soat (sizning 30 daqiqangiz) Pishirmasdan tayyorlanadigan «Napoleon» dangasa torti — bu eng kam vaqt va kuch sarflab, maksimal mazza beradigan retsept. Eng muhimi, yangi qarsildoq pechenye tanlash, natija sizga albatta yoqadi. Qaynatma krem juda mazali va mayin chiqadi. Mahsulotlar (6 porsiyaga) (diametri 17 sm […]<\/p>\n","protected":false},"author":1,"featured_media":62754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[147],"tags":[],"class_list":["post-62753","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\/62753","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=62753"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62753\/revisions"}],"predecessor-version":[{"id":66002,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62753\/revisions\/66002"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/62754"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}