{"id":62838,"date":"2026-09-17T14:16:33","date_gmt":"2026-09-17T11:16:33","guid":{"rendered":"https:\/\/retsept.food\/?p=62838"},"modified":"2026-09-17T14:16:49","modified_gmt":"2026-09-17T11:16:49","slug":"bomboloni-s-zavarnym-kremom-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=62838","title":{"rendered":"Qaymoqli krem bilan bombaloni — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Bombaloni — italyancha havodor qovurilgan qaymoqli krem bilan to’ldirilgan ponchiklar.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Shakar — 40 g<\/p>\n

Sut — 120 ml<\/p>\n

Tez eriydigan xamirturush — 4 g<\/p>\n

Mayda tuxum — 2 dona yoki 1 yirik<\/p>\n

Un — taxminan — 250 g+60 g<\/p>\n

Tuz — 1\/4 choy qoshig’i<\/p>\n

Sariyog’ — 50 g<\/p>\n

Sepish uchun shakar kukuni — 100 g<\/p>\n

Vanilli shakar — 5 g<\/p>\n

*<\/p>\n

Ichiga solish uchun:<\/p>\n

Tuxum sarig’i — 2 dona<\/p>\n

Shakar — 40 g<\/p>\n

Sut — 300 ml<\/p>\n

Makkajo’xori kraxmali — 15 g<\/p>\n

Vanilli shakar — 10 g<\/p>\n

Sariyog’ (xohishga ko’ra) — 60 g<\/p>\n

*<\/p>\n

Qovurish uchun o’simlik moyi — taxminan 1 l<\/p>\n<\/p>\n

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

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

Mahsulotlarni tayyorlaymiz.<\/p>\n

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

Sutni biroz isitamiz (36 darajagacha). Sutga xamirturush va shakar solamiz. Aralashtiramiz. Xona haroratida 15 daqiqaga qoldiramiz.<\/p>\n

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

Krem tayyorlaymiz. Tuxum sarig’ini shakar bilan birlashtiramiz. Bir xil massa hosil bo’lguncha ko’pirtirgich bilan ko’pirtiramiz.<\/p>\n

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

Kraxmal solamiz.<\/p>\n

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

Bir xil bo’lguncha ko’pirtirgich bilan yaxshilab aralashtiramiz.<\/p>\n

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

Sutni qaynashgacha keltiramiz. Doimiy aralashtirib, sutning taxminan uchdan bir qismini sarig’-shakar aralashmasi solingan idishga quyamiz.<\/p>\n

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

Idishdagi aralashmani qolgan sut solingan qozonga quyamiz.<\/p>\n

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

Doimiy aralashtirib, taxminan 2 daqiqa, quyuqlashguncha pishiramiz.<\/p>\n

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

Vanilli shakar va xohishga ko’ra sariyog’ qo’shamiz. Aralashtiramiz. O’choqdan olamiz, ustiga plyonka yopib, to’liq sovushiga qoldiramiz.<\/p>\n

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

Shu vaqtga kelib xamirturush aralashmasining yuzasida ko’pikli qatlam paydo bo’ldi.<\/p>\n

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

Idishga unni elakdan o’tkazamiz. Xamirturush va tuxumni quyamiz. Tuz qo’shamiz.<\/p>\n

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

Yaxshilab aralashtiramiz. Xona haroratidagi sariyog’ qo’shamiz. Endi uni xamirga singdirish kerak. Buni qo’l bilan 15 daqiqa davomida qilish mumkin.<\/p>\n

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

Biz kombaynga o’tkazdik va o’rtacha tezlikda 7 daqiqa yumshoq qilib aralashtirdik. * Shu vaqtda pergamentdan 10×10 sm o’lchamdagi kvadratlar kesib olamiz.<\/p>\n

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

Xamir juda yumshoq va qo’lga juda oz yopishadigan bo’lib chiqadi. Yopib, iliq joyda 90 daqiqaga qoldiramiz, ikki barobar ko’tarilishi uchun.<\/p>\n

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

Xamirni yopib, xona haroratida shamolsiz joyda 1,5-2 soatga qoldiramiz, u ko’tarilib, hajmi ikki barobar ortishi uchun.<\/p>\n

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

Xamirni yo\u011furib, 8 ta teng qismga bo’lamiz, sharchalar qilib yumalaymiz. Pergament kvadratlariga joylashtiramiz. Plyonka yoki sochiq bilan yopib, iliq joyda 30 daqiqaga qoldiramiz.<\/p>\n

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

Zagotovkalar hajmi ikki barobar ortdi.<\/p>\n

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

Qozonda yoki chuqur tovada o’simlik moyini o’rtacha olovda 5 daqiqa davomida qizdiramiz. Pergament bilan zagotovkalarni qizigan moyga joylashtiramiz.<\/p>\n

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

Oshxona qisqichi bilan pergamentni olib tashlaymiz.<\/p>\n

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

Ponchiklarni o’rtacha-kuchsiz olovda qizarib ketguncha, taxminan 4 daqiqa qovuramiz. Vaqti-vaqti bilan bitta ponchikni ko’tarib, rangini tekshiramiz.<\/p>\n

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

Bombaloni yaxshi qizarib ketgach, ularni boshqa tomoniga aylantiramiz va xuddi shunday chiroyli qizil rangga kirguncha qovuramiz.<\/p>\n

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

Shakar kukunini vanilli shakar bilan aralashtiramiz. Bombalonini kovsh bilan darhol shakar kukuniga o’tkazamiz. Har tomondan bulg’aymiz.<\/p>\n

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

Qog’oz sochiqqa o’tkazamiz. Ular hozircha dam olishsin.<\/p>\n

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

Shu vaqtda krem sovidi, bir xil bo’lishi uchun uni ko’pirtirgich bilan biroz ko’pirtiramiz.<\/p>\n

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

Ponchiklarda, masalan, qoshiq dastasi yordamida teshiklar ochamiz. Ular chuqur bo’lishi kerak, lekin teshib o’tmasligi kerak. Ponchik ichidagi bo’shliqni biroz kattalashtiramiz.<\/p>\n

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

Kremni qandolat qopiga solib, ponchiklarni u bilan to’ldiramiz.<\/p>\n

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

Ponchiklarni kremi yuqoriga qarab, bir-biriga suyab joylashtiramiz.<\/p>\n

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

Issiq yoki sovuq holda tortamiz.<\/p>\n

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

Yoqimli ishtaha!<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. Bombaloni — italyancha havodor qovurilgan qaymoqli krem bilan to’ldirilgan ponchiklar. Mahsulotlar Shakar — 40 g Sut — 120 ml Tez eriydigan xamirturush — 4 g Mayda tuxum — 2 dona yoki 1 yirik Un — taxminan — 250 g+60 g Tuz — 1\/4 choy qoshig’i Sariyog’ […]<\/p>\n","protected":false},"author":1,"featured_media":62839,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[147],"tags":[],"class_list":["post-62838","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\/62838","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=62838"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62838\/revisions"}],"predecessor-version":[{"id":66069,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/62838\/revisions\/66069"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/62839"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}