{"id":68279,"date":"2026-10-17T06:31:23","date_gmt":"2026-10-17T03:31:23","guid":{"rendered":"https:\/\/retsept.food\/?p=68279"},"modified":"2026-10-17T06:31:36","modified_gmt":"2026-10-17T03:31:36","slug":"shokoladnyi-keks-na-kartofelnom-pure-s-orehami-i-koricei-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=68279","title":{"rendered":"Kartoshka pyuresi asosidagi shokoladli keks, yong’oq va dolchin bilan — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

5<\/b> porsiya<\/i>1<\/b> soat 10<\/b> daqiqa (sizning 40<\/b> daqiqangiz) <\/i> <\/p>\n

Mening sevimli kekslarimdan biri — me’yorida nam, xushbo’y, yong’oq bo’lakchalari bilan, yorqin shokolad ta’mi va dolchin hamda vanil notalari bilan. Keks xamiri kartoshka pyuresi, qatiq\/smetana va o’simlik moyi asosida qoriladi, unga qo’shimcha ravishda manka ham qo’shiladi, to’yingan shokolad rangini esa kakao kukuni ta’minlaydi. Kartoshka pyuresi keks ta’mida hech qanday sezilmaydi — u ko’proq tekstura uchun xizmat qiladi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(5 porsiyaga) Kartoshka — 150 g<\/p>\n

Qatiq\/smetana 20% — 100 g<\/p>\n

Tuxum — 2 dona<\/p>\n

O’simlik moyi — 50 ml<\/p>\n

Shakar — 150 g<\/p>\n

Manka yormasi — 50 g<\/p>\n

Un — 160 g (sig’imi 250 ml bo’lgan 1 stakan) + ixtiyoriy<\/p>\n

Xamir ko’ptiruvchi — 0,5 choy qoshig’i<\/p>\n

Yong’oq (grek yong’og’i) — 70 g<\/p>\n

Kakao kukuni — 15 g<\/p>\n

Maydalangan dolchin — 0,5 choy qoshig’i<\/p>\n

Vanilli shakar — 0,5 choy qoshig’i<\/p>\n<\/p>\n

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

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

Ro’yxat bo’yicha mahsulotlarni tayyorlang.<\/p>\n

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Kartoshkani yuvib, qozonga suv quyib, o’tqazib qaynatishga qo’ying. Suv qaynagach, 20-30 daqiqa qaynatib pishiring (tayyorligini sanchqi bilan aniqlang).<\/p>\n

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

Tayyor kartoshkani tozalab, pyure qilib ezib tayyorlang.<\/p>\n

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

Chuqur idishda tuxumni shakar bilan birlashtiring.<\/p>\n

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

Mikserning o’rtacha aylanishida 2 daqiqa uring.<\/p>\n

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

O’simlik moyi va qatiq\/smetana qo’shing.<\/p>\n

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

So’ngra kartoshkani qo’shing. Mikser bilan 1 daqiqa aralashtiring.<\/p>\n

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

Barcha quruq ingredientlarni — kakao, dolchin, un, xamir ko’ptiruvchi, manka va vanilli shakarni soling. Hammasini mikser bilan aralashtiring. Xamir quyuq bo’lishi kerak. Zarur bo’lsa, yana bir qoshiq un qo’shing.<\/p>\n

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

Grek yong’og’ini yirik-yirik chopib, xamirga soling.<\/p>\n

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

Keks qolipini pergament bilan qoplang yoki biroz moy surting. Xamirni qolipga soling.<\/p>\n

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

Shokoladli keksni yong’oq va dolchin bilan 180 darajada 30-40 daqiqa pishiring (o’z pechingizga qarab mo’ljallang. 30 daqiqadan so’ng keksni yog’och shish bilan sanchib tekshiring — u quruq chiqishi kerak. Tayyor keksni biroz sovuting.<\/p>\n

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

Kartoshka pyuresi asosidagi shokoladli keks, dolchin va yong’oq bilan tayyor. Tortishda keks ustiga eritilgan shokolad yoki quyultirilgan sut quyishingiz mumkin — natija hatto tortdan ham qolishmaydi. Bir piyola choy yoki kofega — ideal qo’shimcha.<\/p>\n

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

Yoqimli ishtaha!<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlarida xatolar bo’lsa, uzr so’raymiz. 5 porsiya1 soat 10 daqiqa (sizning 40 daqiqangiz) Mening sevimli kekslarimdan biri — me’yorida nam, xushbo’y, yong’oq bo’lakchalari bilan, yorqin shokolad ta’mi va dolchin hamda vanil notalari bilan. Keks xamiri kartoshka pyuresi, qatiq\/smetana va o’simlik moyi asosida qoriladi, unga qo’shimcha ravishda manka ham qo’shiladi, to’yingan shokolad rangini […]<\/p>\n","protected":false},"author":1,"featured_media":68280,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-68279","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\/68279","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=68279"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68279\/revisions"}],"predecessor-version":[{"id":68911,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68279\/revisions\/68911"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/68280"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}