{"id":68693,"date":"2026-10-09T08:57:28","date_gmt":"2026-10-09T05:57:28","guid":{"rendered":"https:\/\/retsept.food\/?p=68693"},"modified":"2026-10-09T08:57:47","modified_gmt":"2026-10-09T05:57:47","slug":"sladkie-drojjevye-bylochki-medvejii-kogot-s-mindalnoi-nachinkoi-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=68693","title":{"rendered":"Shirin xamirturushli «Ayiq panjasi» bulochkalari bodom ichligi bilan — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

6<\/b> porsiya<\/i>8<\/b> soat 40<\/b> daqiqa (sizning 1<\/b> soatingiz) <\/i> <\/p>\n

Shirin bodomli «Ayiq panjasi» bulochkalari — XX asr boshlaridagi Amerika oshxonasining namunasi. Bulochkalar uchun xamirturushli xamir sarig’i, sariyog’ va sut asosida qoriladi. Ichligi uchun bodom pastasi va maydalangan bodom kerak bo’ladi. Bulochkalar tirnoqlari bo’lgan ayiq panjasi shaklida shakllantiriladi — nomi ham shundan.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(6 porsiyaga) Xamir uchun:<\/p>\n

Sariyog’ \u2013 220 g<\/p>\n

Sut \u2013 150 ml<\/p>\n

Sarig’i \u2013 3 dona<\/p>\n

Suv (iliq) — 60 ml<\/p>\n

Shakar \u2013 50 g<\/p>\n

Un \u2013 400 g (sig’imi 200 ml bo’lgan 3 stakan) + stolni sepish uchun<\/p>\n

Quruq xamirturush \u2013 7 g<\/p>\n

Tuz \u2013 0,5 choy qoshig’i<\/p>\n

*<\/p>\n

Ichligi uchun:<\/p>\n

Bodom pastasi \u2013 220 g<\/p>\n

Sariyog’ \u2013 110 g<\/p>\n

Tuxum oqi \u2013 2 dona<\/p>\n

Maydalangan bodom \u2013 70 g<\/p>\n

Shakar kukuni \u2013 170 g<\/p>\n

Un \u2013 85 g (2\/3 stakan)<\/p>\n

*<\/p>\n

Bulochkalarni surtish va sepish uchun:<\/p>\n

Tuxum oqi \u2013 1 dona<\/p>\n

Shakar \u2013 ta’bga ko’ra<\/p>\n

Bodom yaprog’i \u2013 1 osh qoshig’i<\/p>\n<\/p>\n

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

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

Mahsulotlarni tayyorlaymiz. Xamirning barcha ingredientlari xona haroratida bo’lishi kerak.<\/p>\n

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

Xamirni qoramiz. Iliq suvga xamirturush solamiz. Aralashtiramiz va 5 daqiqaga qoldiramiz.<\/p>\n

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

Sarig’ini tuxum oqidan ajratamiz. Oqlar ichlik va bulochkalarni surtish uchun kerak bo’ladi.<\/p>\n

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

Sekin olovda yoki mikrotolqinli pechda sariyog’ni eritamiz.<\/p>\n

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

Chuqur kosada xamirturush aralashmasi, sarig’i, sariyog’, shakar, tuz va sutni birlashtiramiz. 1 daqiqa ko’piramiz.<\/p>\n

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

Unni bo’lib-bo’lib elakdan o’tkazamiz va darhol suyuq massaga qo’shamiz (3-4 marta). Ko’pirtirgich yoki kurak bilan ishlash qiyinlashganda, xamirni qo’l bilan qoramiz.<\/p>\n

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

Kosadagi xamirni oziq-ovqat plyonkasi bilan yopamiz va bir kechaga muzlatgichga qo’yamiz. Xamir muzlatgichda uch kungacha saqlanishi mumkin.<\/p>\n

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

Ichlikni tayyorlaymiz. Yumshoq sariyog’ni shakar kukuni bilan aralashtiramiz.<\/p>\n

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

Un, bodom pastasi va ikkita tuxum oqini qo’shamiz (bitta tuxum oqi bulochkalarni surtish uchun qoldi).<\/p>\n

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

Aralashtiramiz.<\/p>\n

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

Maydalangan bodom qo’shamiz.<\/p>\n

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

Yaxshilab aralashtiramiz, plyonka bilan yopamiz va bir kechaga muzlatgichga qo’yamiz. Ichlik ham sovuqda uch kungacha saqlanadi.<\/p>\n

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

Muzlatgichdagi xamir avval juda ko’p ko’tarildi, keyin biroz cho’kdi.<\/p>\n

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

Stolni un bilan sepamiz. Xamirni yo\u011furib, taxminan 30×60 sm o’lchamdagi to’rtburchak shaklida yoyamiz.<\/p>\n

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

Xamir qatlamini bo’ylab uchta teng chiziqqa kesamiz.<\/p>\n

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

Ichlikdan xamir uzunligi bo’yicha uchta kolbasa shaklida o’ramiz va ularni xamir chiziqlariga joylashtiramiz.<\/p>\n

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

Xamirning chetlarini ichlik ustida butun chiziq bo’ylab birlashtiramiz. Chokni yaxshilab yopishtiramiz.<\/p>\n

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

Har bir jgutni 6 ta bulochkaga kesamiz.<\/p>\n

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

Patnisni pergament qog’ozi bilan qoplaymiz va bulochkalarni joylashtiramiz. Har bir bulochka bo’ylab 4 ta kesma qilib, 5 ta «barmoqli» «panjalar» hosil qilamiz. Kesmalar kengayishi uchun bulochkalarni biroz egamiz.<\/p>\n

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

Bulochkalarni ko’pirtirilgan oq bilan surtamiz, shakar sepamiz va bodom yaprog’idan «tirnoqlar» bilan bezaymiz. Bulochkalarni ko’tarilishi uchun 20 daqiqaga qoldiramiz. Pechni 180 darajaga qizdirish uchun yoqamiz.<\/p>\n

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

Bodom ichlikli bulochkalarni 180 darajada 15 daqiqa pishiramiz. Tayyor bulochkalarni biroz sovutamiz.<\/p>\n

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

Bodom ichlikli shirin xamirturushli «Ayiq panjasi» bulochkalari dasturxonga tortishga tayyor.<\/p>\n

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

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. 6 porsiya8 soat 40 daqiqa (sizning 1 soatingiz) Shirin bodomli «Ayiq panjasi» bulochkalari — XX asr boshlaridagi Amerika oshxonasining namunasi. Bulochkalar uchun xamirturushli xamir sarig’i, sariyog’ va sut asosida qoriladi. Ichligi uchun bodom pastasi va maydalangan bodom kerak bo’ladi. Bulochkalar tirnoqlari bo’lgan ayiq panjasi shaklida shakllantiriladi […]<\/p>\n","protected":false},"author":1,"featured_media":68694,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[161],"tags":[],"class_list":["post-68693","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-amerika_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68693","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=68693"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68693\/revisions"}],"predecessor-version":[{"id":68873,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68693\/revisions\/68873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/68694"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}