{"id":67439,"date":"2026-10-06T06:43:39","date_gmt":"2026-10-06T03:43:39","guid":{"rendered":"https:\/\/retsept.food\/?p=67439"},"modified":"2026-10-06T06:43:52","modified_gmt":"2026-10-06T03:43:52","slug":"kryjevnoi-pirog-s-makom-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67439","title":{"rendered":"Ko’rinishi to’r naqshli ha\u015fha\u015fli pirog — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

8<\/b> porsiya<\/i>3<\/b> soat (sizning 1<\/b> soat 10<\/b> daqiqa) <\/i> <\/p>\n

Bunday ha\u015fha\u015fli pirogni bayram dasturxonga qo’yish uyat emas: yangi yil, rojdestvo. Lekin biroz ovora bo’lishga to’g’ri keladi. Marhamat, tatib ko’ring:)<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(8 porsiyaga) Xamir uchun:<\/p>\n

Bug’doy uni \u2013 1 kg<\/p>\n

Sut \u2013 1,5 stakan<\/p>\n

Tovuq tuxumi \u2013 6 dona<\/p>\n

Shakar \u2013 1,5 stakan<\/p>\n

Sariyog’ margarin — 250 g<\/p>\n

yoki Sariyog’ \u2013 250 g<\/p>\n

Quruq aktiv xamirturush \u2013 11 g<\/p>\n

Vanil shakar — ta’bga ko’ra<\/p>\n

Tuz — 1 choy qoshig’i<\/p>\n

Mayiz — 200 g<\/p>\n

Limon po’sti — 1 choy qoshig’i<\/p>\n<\/p>\n

Ichiga solish uchun:<\/p>\n

Ha\u015fha\u015f — 300 g<\/p>\n

Yong’oq — 2 stakan<\/p>\n

Shakar — 1 stakan<\/p>\n

Limon — 0,5-1 dona<\/p>\n

Tovuq tuxumi — 1 dona<\/p>\n

Maslahat: Bu xamirdan ikkita pirog tayyorlashni tavsiya qilaman.<\/p>\n

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

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

Ha\u015fha\u015fli pirogni qanday tayyorlash mumkin: Qozonchada sutni iliq holatga kelguncha qizdiring.<\/p>\n

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

Unni elakdan o’tkazing. Sutga xamirturush qo’shing, eritib, yaxshilab aralashtiring. Unning yarmini qo’shing va xamirturushli xamirni iliq joyda 20-30 daqiqaga qoldiring, xamir ko’tarilishi uchun. Idishni albatta sochiq bilan yopish kerak.<\/p>\n

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

Yong’oqlarni tozalang.<\/p>\n

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

Choynakni qaynatib oling. Limonni qaynoq suv bilan kuydirib oling. Po’stini qirg’ichdan o’tkazing.<\/p>\n

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

Ha\u015fha\u015fni qaynoq suv bilan 10-15 daqiqaga solib qo’ying.<\/p>\n

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

Mayizni issiq suv bilan 1-2 daqiqaga solib qo’ying. Suvni to’kib tashlang.<\/p>\n

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

Sariyog’ni (margarinni) iliq suyuq holatga kelguncha eritib oling.<\/p>\n

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

Tuxumlarni shakar bilan ezib aralashtiring.<\/p>\n

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

Xamirturushli xamir ikki barobar ko’paygach, unga bir chimdim tuz, shakar bilan ezilgan tuxumlar, vanil shakar, limon po’sti, eritilgan yog’ni soling.<\/p>\n

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

Yaxshilab aralashtiring. Xamirga mayiz, qolgan unni qo’shing. Yaxshi xamir qorib oling. Xamirni yopib, yana iliq joyga qo’ying, hajmi ikki barobar ko’payguncha.<\/p>\n

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

Ichiga soladigan narsani tayyorlang. Buning uchun go’sht maydalagichda yong’oq, ha\u015fha\u015f, limonni (danaklarini olib tashlang) maydalang. 1 tuxum va shakar qo’shing. Yaxshilab aralashtiring.<\/p>\n

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

Pechqazni yoqing. Xamirni 0,5 sm qalinlikda yoying.<\/p>\n

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

Ha\u015fha\u015fli ichini yoying.<\/p>\n

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

Qattiq rulet qilib o’rang.<\/p>\n

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

Uchlarini kesib tashlang. Ruletni halqa qilib buklang. Ichki chetini birlashtirib yopishtiring. Patnisni o’simlik moyi bilan surting. Pirogning tayyorlangan qismini patnisga qo’ying.<\/p>\n

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

Qaychi bilan tayyorlangan qismni halqalarga kesing, oxirigacha 1 sm qoldirib kesmang. Birinchi halqani halqa ichiga buklang, 90 gradusga aylantiring.<\/p>\n

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

Keyingi ikkita halqani ochib, tashqariga qo’ying. Keyingi bitta halqani ichkariga ochib qo’ying, so’ng ikkitasini tashqariga va hokazo.<\/p>\n

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

Mana shunday pirog hosil bo’ladi. Kesilgan qismdan atirgul shakli yasang. Va uni aylana ichiga qo’ying. 1 tuxum sarig’ini ko’pirtirib uring. Pirogni surting. Ha\u015fha\u015fli pirogga 15-20 daqiqa ko’tarilishiga imkon bering.<\/p>\n

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

Patnisni pechqazning o’rta tokchasiga qo’ying. Ha\u015fha\u015fli pirogni 220 gradus haroratda 20-25 daqiqa pishiring.<\/p>\n

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

Ko’rinishi to’r naqshli ha\u015fha\u015fli pirog tayyor. 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. 8 porsiya3 soat (sizning 1 soat 10 daqiqa) Bunday ha\u015fha\u015fli pirogni bayram dasturxonga qo’yish uyat emas: yangi yil, rojdestvo. Lekin biroz ovora bo’lishga to’g’ri keladi. Marhamat, tatib ko’ring:) Mahsulotlar (8 porsiyaga) Xamir uchun: Bug’doy uni \u2013 1 kg Sut \u2013 1,5 stakan Tovuq tuxumi \u2013 6 […]<\/p>\n","protected":false},"author":1,"featured_media":67440,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-67439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rus_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67439","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=67439"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67439\/revisions"}],"predecessor-version":[{"id":67764,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67439\/revisions\/67764"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67440"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}