{"id":68354,"date":"2026-10-17T06:30:32","date_gmt":"2026-10-17T03:30:32","guid":{"rendered":"https:\/\/retsept.food\/?p=68354"},"modified":"2026-10-17T06:30:47","modified_gmt":"2026-10-17T03:30:47","slug":"bylochki-javoronki-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=68354","title":{"rendered":"\u00abBo’zchilar\u00bb (Lark) bulochkalari — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

10<\/b> porsiya<\/i>1<\/b> soat 30<\/b> daqiqa<\/i> <\/p>\n

Bahorni chaqiramiz — \u00abBo’zchilar\u00bb bulochkalarini pishiramiz. Choyga yumshoq, xushbo’y pishiriq. O’zingizni mazali taom bilan siylang.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(10 porsiyaga) Suv — 500 ml<\/p>\n

Quruq xamirturush — 1 paket (11 g)<\/p>\n

Shakar — 0,5 stakan<\/p>\n

Vanilin — 1 chimdim<\/p>\n

Tuz — 1 choy qoshiq<\/p>\n

O’simlik moyi — 0,5 stakan<\/p>\n

Un — 6-8 stakan<\/p>\n

Aroq — 1 osh qoshiq<\/p>\n

Mayiz — bezash uchun<\/p>\n

Shirin choy — surtish uchun<\/p>\n<\/p>\n

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

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

\u00abBo’zchilar\u00bb bulochkalari uchun mahsulotlar sizning oldingizda.<\/p>\n

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

\u00abBo’zchilar\u00bb bulochkalarini qanday tayyorlash mumkin: Unni elakdan o’tkazing.<\/p>\n

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

Iliq suvda xamirturushni eritib, shakar, tuz, vanil, aroq va o’simlik moyini qo’shing. Yaxshilab aralashtiring.<\/p>\n

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

Aralashtirib turib, oz-ozdan un qo’shing.<\/p>\n

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

Elastik, egiluvchan xamir qoring. Sochiq bilan yoping va 30-40 daqiqa tindiring.<\/p>\n

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

Pechk\u0430\u043d\u0438 yoqing. Choynakni qaynating. Kuchli qora choy damlang. U yaxshi shirin bo’lishi kerak. Damlansin.<\/p>\n

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

Xamir ko’tarilgach, bulochkalarni shakllantirishni boshlash mumkin.<\/p>\n

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

Xamirni bo’laklarga bo’ling. Olma kattaligida koptokchalar yasang.<\/p>\n

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

O’qloq bilan yumaloq yoyib chiqing. Ikkita kesik qiling. Bu dum bo’ladi.<\/p>\n

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

So’ngra qanotlarni buklang.<\/p>\n

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

Qanotlar ostidan xamirni chiqarib, bo’zchining boshini shakllantiring. Mayizdan ko’zchalar yasang. Dum va qanotlarga kesiklar qilish mumkin.<\/p>\n

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

Boshqa usul ham bor. Koptokni taxminan 15 sm uzunlikdagi tayoqcha qilib yoying.<\/p>\n

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

Tayoqchani tugun qilib bog’lab, bir uchini qushning boshiga o’xshatib shakllantiring. Ikkinchi uchini biroz yassilab, qushning dumi ko’rinishida bir nechta kesik qiling.<\/p>\n

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

Patnisni o’simlik moyi bilan surting. Qushchalarni joylashtiring. Bo’zchilar biroz ko’tarilishi uchun iliq joyga qo’ying.<\/p>\n

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

Bo’zchilarni choy bilan surting.<\/p>\n

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

Pechning o’rta tokchasiga qo’ying. \u00abBo’zchilar\u00bb bulochkalarini 180\u00b0C haroratda taxminan 20-25 daqiqa pishiring.<\/p>\n

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

Tayyor bo’zchilarni yog’och yuzaga qo’ying, biroz suv seping, \u00abBo’zchilar\u00bb bulochkalarini sochiq bilan yoping va 10-15 daqiqa dam oldiring.<\/p>\n

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

\u00abBo’zchilar\u00bb bulochkalari 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. 10 porsiya1 soat 30 daqiqa Bahorni chaqiramiz — \u00abBo’zchilar\u00bb bulochkalarini pishiramiz. Choyga yumshoq, xushbo’y pishiriq. O’zingizni mazali taom bilan siylang. Mahsulotlar (10 porsiyaga) Suv — 500 ml Quruq xamirturush — 1 paket (11 g) Shakar — 0,5 stakan Vanilin — 1 chimdim Tuz — 1 choy […]<\/p>\n","protected":false},"author":1,"featured_media":68355,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-68354","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\/68354","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=68354"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68354\/revisions"}],"predecessor-version":[{"id":68906,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68354\/revisions\/68906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/68355"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}