{"id":63666,"date":"2026-08-15T05:51:25","date_gmt":"2026-08-15T02:51:25","guid":{"rendered":"https:\/\/retsept.food\/?p=63666"},"modified":"2026-08-15T05:51:50","modified_gmt":"2026-08-15T02:51:50","slug":"pirog-chak-chak-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=63666","title":{"rendered":"Chak-chak pirogi — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

1<\/b> soat 30<\/b> daqiqa (sizning 1<\/b> soat 30<\/b> daqiqa) <\/i> <\/p>\n

Asalli chak-chak pirogi — sharqona shirinlik retsepti.<\/p>\n

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

*Xamir uchun:<\/p>\n

Tuxum — 4-5 dona<\/p>\n

Shakar — 2 choy qoshig’i<\/p>\n

Sut — 3 osh qoshig’i<\/p>\n

O’simlik moyi — 2 choy qoshig’i<\/p>\n

Araq — 1 osh qoshig’i<\/p>\n

Tuz — 1 chimdim<\/p>\n

Un — 3 stakan<\/p>\n

*Qovurish uchun:<\/p>\n

O’simlik moyi — 250 g<\/p>\n

yoki Sariyog’ — 250 g<\/p>\n

*Sirop uchun:<\/p>\n

Asal — 7 osh qoshig’i<\/p>\n

Shakar — 7 osh qoshig’i<\/p>\n

Asalning tayyorligini tekshirishning yana bir usuli: choy qoshig’i bilan qaynayotgan massani olib, sovuq suvga tushiring. Agar massa qattiq sharchaga aylanib, tarqalmay qolsa, asal tayyor, asalni uzoq qaynatish mumkin emas, chunki u kuyib, qorayib, taomning ko’rinishi va ta’mini buzishi mumkin.<\/p>\n

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

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

Chak-chak pirogi uchun mahsulotlarni tayyorlang.<\/p>\n

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

Chak-chakni qanday tayyorlash kerak: Xamirni tayyorlang. Tuxumlarni shakar va tuz bilan aralashtiring.<\/p>\n

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

Sut va araq qo’shing, aralashtiring.<\/p>\n

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

Unni soling, xamirni qorib oling.<\/p>\n

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

Xamirni 100 g og’irlikdagi bo’laklarga bo’ling, ularni 1 sm qalinlikdagi tayoqchalarga yoying.<\/p>\n

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

Tayoqchalarni yong’oq kattaligida bo’laklarga kesing.<\/p>\n

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

Moyni qizdiring. Ularni porsiyalab qovuring, aralashtirib, frityurda. Tayyor bo’laklar sarg’ish tus oladi. Keyin ortiqcha moyni olib tashlash uchun durshlagga oling va keyingi porsiyani qovuring.<\/p>\n

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

Asalga shakar qo’shing va alohida idishda qaynatib oling. Asalning tayyorligini quyidagicha bilish mumkin: gugurtga bir tomchi asal oling, va agar gugurtdan oqayotgan tomchi soviganidan keyin qattiq bo’lsa, qaynatishni to’xtatish kerak.<\/p>\n

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

Qovurilgan bo’laklarni keng idishga soling, asal bilan to’kib, yaxshilab aralashtiring.<\/p>\n

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

Laganni yoki likopchani sovuq suv bilan namlang. Shundan so’ng chak-chakni laganga yoki likopchaga qo’ying va sovuq suvga namlangan qo’llar bilan unga kerakli shaklni bering (piramida, konus, yulduz va h.k.). Chak-chak pirogini mayda konfetlar (monpansye) yoki rangli draje bilan bezash mumkin.<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 1 soat 30 daqiqa (sizning 1 soat 30 daqiqa) Asalli chak-chak pirogi — sharqona shirinlik retsepti. Mahsulotlar *Xamir uchun: Tuxum — 4-5 dona Shakar — 2 choy qoshig’i Sut — 3 osh qoshig’i O’simlik moyi — 2 choy qoshig’i Araq — 1 osh qoshig’i Tuz — […]<\/p>\n","protected":false},"author":1,"featured_media":63667,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-63666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-qozoq_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63666","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=63666"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63666\/revisions"}],"predecessor-version":[{"id":64193,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63666\/revisions\/64193"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/63667"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=63666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=63666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=63666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}