{"id":66094,"date":"2026-09-22T09:41:02","date_gmt":"2026-09-22T06:41:02","guid":{"rendered":"https:\/\/retsept.food\/?p=66094"},"modified":"2026-09-22T09:41:20","modified_gmt":"2026-09-22T06:41:20","slug":"italianskii-babyshkin-pirog-s-gryshami-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=66094","title":{"rendered":"Nokli italyan buvijonim pirogi — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Nafis italyan buvijonim pirogi (ital. Torta della Nonna) nok qo’shilsa yanada nafis bo’ladi. Qarsildoq qumoqli asos, sarig’i, sut va qaymoqda tayyorlangan quyuq qaynatma kremning mo’l qatlami, sharbatli noklarning shirin bo’lakchalari va qarsildoq kedr yong’oqlari uy pishiriqlarining haqiqiy shohasarini tashkil etadi. Limon siropi pirog ta’mini to’ldiradi, xamir va kremdagi limon po’sti esa unga yengil sitrus xushbo’yligini beradi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Xamir uchun:<\/p>\n

Sariyog’ — 200 g<\/p>\n

Tuxum (yirik) — 1 dona<\/p>\n

Yirik sarig’i — 2 dona<\/p>\n

Shakar — 100 g<\/p>\n

Un — 400 g<\/p>\n

Limon po’sti — 1 choy qoshig’i<\/p>\n

Tuz — 1 chimdim<\/p>\n

*<\/p>\n

Ichiga solish uchun:<\/p>\n

Qaymoq 20-35% — 100 ml<\/p>\n

Sut — 600 ml<\/p>\n

Sarig’i (yirik) — 5 dona<\/p>\n

Shakar — 150 g<\/p>\n

Un — 40 g<\/p>\n

Makkajo’xori kraxmali — 20 g<\/p>\n

Vanilli shakar — 10 g<\/p>\n

Limon po’sti — 1 choy qoshig’i<\/p>\n

Nok — 1 kg<\/p>\n

Kedr yong’oqlari (pirogga sepish uchun) — 80 g<\/p>\n

Shakar kukuni (pirogga sepish uchun) — 20 g<\/p>\n

*<\/p>\n

Sirop uchun:<\/p>\n

Suv — 20 ml<\/p>\n

Limon sharbati — 30 ml<\/p>\n

Shakar — 50 g<\/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

Limonni yaxshilab yuvamiz. Po’stining yuzasidan mayda qirg’ich bilan 2 choy qoshig’i po’st olib qo’yamiz.<\/p>\n

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

Po’stning yarmini shakar bilan birlashtiramiz.<\/p>\n

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

Qo’llar bilan ishqalaymiz.<\/p>\n

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

Unni solamiz. Sariyog’ni mayda qirg’ichda un solingan idishga qirib tashlaymiz.<\/p>\n

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

Tuzni solamiz.<\/p>\n

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

Sarig’i va tuxumni qo’shamiz, aralashtiramiz.<\/p>\n

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

Silliq xamir qoramiz,<\/p>\n

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

Xamirni plyonkaga o’rab, 20 daqiqaga muzlatgichga qo’yamiz.<\/p>\n

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

Krem uchun shakarni qolgan po’st bilan birlashtiramiz.<\/p>\n

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

Barmoqlar bilan ishqalaymiz.<\/p>\n

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

Sarig’ini qo’shamiz.<\/p>\n

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

Sal ko’pirtiramiz.<\/p>\n

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

Un va kraxmalni solamiz.<\/p>\n

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

Aralashtiramiz.<\/p>\n

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

Sut va qaymoqni qozonga quyamiz.<\/p>\n

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

Chekkalarida ko’pik paydo bo’lguncha qizdiramiz.<\/p>\n

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

Issiq sutning kichik qismini tuxumlarga quyamiz, bir vaqtning o’zida massani aralashtiramiz (sarig’i ivib qolmasligi uchun).<\/p>\n

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

Tuxumli massani qolgan issiq sut solingan qozonga quyamiz, bir vaqtning o’zida uni aralashtiramiz.<\/p>\n

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

Sekin olovga qo’yamiz.<\/p>\n

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

Doimiy aralashtirib, quyuqlashguncha yetkazamiz.<\/p>\n

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

Vanilli shakarni solamiz. Jadal aralashtiramiz va olovdan olamiz. Kremni ustiga plyonka yopib, sovutamiz.<\/p>\n

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

Pechqazni 180 ℃ gacha qizdirish uchun yoqamiz. Limondan kerakli miqdorda sharbat siqib olamiz.<\/p>\n

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

Qozonda limon sharbati, suv va shakarni birlashtiramiz. Aralashtiramiz va sekin olovga qo’yamiz.<\/p>\n

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

Butun shakar erib, sirop quyuqlasha boshlaganda — olovni o’chiramiz.<\/p>\n

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

Xamirni yoyib, qog’oz to’shalgan diametri 28 sm bo’lgan shaklga o’tkazamiz. Tekislaymiz, chetlarini yasaymiz, tez-tez vilka bilan sanchamiz.<\/p>\n

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

Chetlaridagi notekisliklarni kesib tashlaymiz. Shaklni 180 ℃ gacha qizdirilgan pechqazga 10 daqiqaga qo’yamiz.<\/p>\n

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

Xamir qoldiqlarini jgut qilib o’rab, chetning ustiga joylashtiramiz, barmoqlar bilan bosamiz. Yengil pishirilgan tartga kremni taqsimlaymiz.<\/p>\n

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

Noklarni yuvamiz va plastinkalar qilib to’g’raymiz, bir vaqtning o’zida o’rtasidan va bandidan tozalaymiz.<\/p>\n

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

Noklarni krem ustiga taqsimlaymiz.<\/p>\n

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

Pirogning butun ustini — ham ichini, ham xamirni — limon siropi bilan surtamiz.<\/p>\n

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

Kedr yong’oqlari bilan sepamiz.<\/p>\n

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

170 ℃ da 50 daqiqa pishiramiz. Agar usti qattiq qizara boshlasa, folga bilan yopamiz. Shakldan darhol olmaymiz — sovusin.<\/p>\n

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

Nokli italyan buvijonim pirogi tayyor. Shakar kukuni sepib, dasturxonga tortamiz.<\/p>\n

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

Choy ichishingiz mazmunli bo’lsin!<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. Nafis italyan buvijonim pirogi (ital. Torta della Nonna) nok qo’shilsa yanada nafis bo’ladi. Qarsildoq qumoqli asos, sarig’i, sut va qaymoqda tayyorlangan quyuq qaynatma kremning mo’l qatlami, sharbatli noklarning shirin bo’lakchalari va qarsildoq kedr yong’oqlari uy pishiriqlarining haqiqiy shohasarini tashkil etadi. Limon siropi pirog ta’mini to’ldiradi, xamir […]<\/p>\n","protected":false},"author":1,"featured_media":66095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[147],"tags":[],"class_list":["post-66094","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\/66094","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=66094"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66094\/revisions"}],"predecessor-version":[{"id":66478,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66094\/revisions\/66478"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/66095"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66094"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66094"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66094"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}