{"id":68718,"date":"2026-10-09T08:56:53","date_gmt":"2026-10-09T05:56:53","guid":{"rendered":"https:\/\/retsept.food\/?p=68718"},"modified":"2026-10-09T08:57:08","modified_gmt":"2026-10-09T05:57:08","slug":"angelskii-pirog-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=68718","title":{"rendered":"Farishta pirogi — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Qorday oppoq «farishta» pirogi (yoki boshqacha aytganda, «farishta ozig’i» pirogi) nihoyatda nozik va havodor tuzilishga ega. Bu pirog ko’pirtirilgan oqsillardan tayyorlanadi, yog’ qo’shilmaganligi sababli u yengil va kam kaloriyali bo’ladi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Bug’doy uni (ideal holda kek uchun un) — 3\/4 stakan (120 g)<\/p>\n

Shakar — 1,5 stakan (300 g)<\/p>\n

Yirik tovuq oqsillari (xona haroratidagi) — 12 dona<\/p>\n

Tuz — 1\/4 choy qoshig’i<\/p>\n

Yangi limon sharbati — 1 choy qoshig’i + 1,5 choy qoshig’i<\/p>\n

Vanil ekstrakti — 1,5 choy qoshig’i<\/p>\n

Bodom ekstrakti — 1\/2 choy qoshig’i<\/p>\n

Shakar kukuni — xohishga ko’ra<\/p>\n<\/p>\n

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

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

Farishta pirogini qanday tayyorlash kerak: 1. Panjarani pechga o’rtadan pastroq darajaga o’rnating, pechning o’zini esa 180 darajaga oldindan qizdirish uchun yoqing. Katta kek qolipini (hajmi 3 litrdan ortiq), ichida teshigi bo’lgan, pergament bilan qoplang, lekin yog’ bilan surtmang. 2. Unni 3\/4 stakan shakar bilan aralashtiring, chetga qo’ying. 3. Katta idishda mikser bilan o’rta-kuchsiz tezlikda tovuq oqsillarini 1 choy qoshig’i limon sharbati bilan taxminan 1 daqiqa davomida ko’pirtiring. So’ngra tezlikni o’rta-kuchliga oshiring va oqsillarni yana taxminan 1 daqiqa ko’pirtiring.<\/p>\n

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

4. Ko’pirtirishni davom ettirib, asta-sekin, bir osh qoshig’idan, qolgan shakar va tuzni qo’shing, butun shakar qo’shilgach, yana 2-3 daqiqa davomida barqaror oqsil cho’qqilariga yetguncha ko’pirtiring.<\/p>\n

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

5. Oqsil massasiga 1,5 choy qoshig’i limon sharbati va vanil hamda bodom ekstraktlarini qo’shing. Qo’l bilan aralashtiring. Elak orqali oqsillar yuzasiga 1\/4 stakan un seping.<\/p>\n

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

6. So’ngra kurakcha bilan bir necha harakat qiling, faqat unni oqsillarga singdirish uchun. Unni bir vaqtning o’zida 1\/4 stakandan qo’shishni davom ettiring.<\/p>\n

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

7. Xamirni tayyorlangan qolipga soling, ustini kurakcha bilan tekislang. Xamirdan havo pufakchalari chiqishi uchun qolipni biroz silkitish yoki stolga bir necha marta urish kerak. 8. Qolipni pechga qo’ying va farishta pirogini oltin rangga kirguncha, 50-60 daqiqa davomida pishiring (agar pech notekis pishirsa, pishirish boshlanganidan taxminan 30 daqiqa o’tgach, pirogni 180 darajaga aylantirish kerak).<\/p>\n

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

9. Tayyor pirogni pechdan oling va teskari aylantirib, qolipni, masalan, shishaning bo’yniga qo’ying, shunda pirog cho’kmaydi. Farishta pirogini shu holatda to’liq soviguncha, taxminan 2-3 soatga qoldiring. 10. Sovigan qolipni pirog bilan shishadan oling, qolipning chetlari bo’ylab pichoq tig’ini o’tkazing, so’ngra likopchaga teskari aylantiring, qolipni oling, pergamentni olib tashlang. Pirogni usti pastga qarab aylantiring, xohishga ko’ra farishta pirogiga shakar kukuni seping.<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. Qorday oppoq «farishta» pirogi (yoki boshqacha aytganda, «farishta ozig’i» pirogi) nihoyatda nozik va havodor tuzilishga ega. Bu pirog ko’pirtirilgan oqsillardan tayyorlanadi, yog’ qo’shilmaganligi sababli u yengil va kam kaloriyali bo’ladi. Mahsulotlar Bug’doy uni (ideal holda kek uchun un) — 3\/4 stakan (120 g) Shakar — 1,5 […]<\/p>\n","protected":false},"author":1,"featured_media":68719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[161],"tags":[],"class_list":["post-68718","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\/68718","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=68718"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68718\/revisions"}],"predecessor-version":[{"id":68872,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68718\/revisions\/68872"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/68719"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}