{"id":68742,"date":"2026-10-09T08:56:06","date_gmt":"2026-10-09T05:56:06","guid":{"rendered":"https:\/\/retsept.food\/?p=68742"},"modified":"2026-10-09T08:56:20","modified_gmt":"2026-10-09T05:56:20","slug":"popovery-s-syrom-i-goroshkom-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=68742","title":{"rendered":"Pishloq va no’xat bilan popoverlar — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

4<\/b> porsiya<\/i>50<\/b> daqiqa (sizning 15<\/b> daqiqangiz) <\/i> <\/p>\n

Qiziqarli va oson pishiriq — popoverlar (ingl. popovers) — suyuq blin xamiridan tayyorlanadigan yengil va ichi bo’sh bulochkalar. Ushbu retsept bo’yicha — xamirga pishloq bo’laklari va konservalangan no’xat qo’shiladi. Ularni «sakrab chiqadigan» bulochkalar deb atashadi, chunki pishirish paytida ular kattalashib, qoliplardan sakrab chiqqandek bo’ladi. Popoverlar ichida profiterollardagidek bo’shliqlar hosil bo’ladi — shuning uchun turli xil ichliklar bilan ham tajriba qilish mumkin.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(4 porsiyaga) Sut — 230 ml<\/p>\n

Bug’doy uni — 120 g<\/p>\n

Tuxum — 2 dona<\/p>\n

Konservalangan no’xat — 50 g<\/p>\n

Qattiq pishloq — 40 g<\/p>\n

Tuz — \u00bd choy qoshig’i<\/p>\n

O’simlik moyi (surish uchun) — 1-2 choy qoshig’i<\/p>\n<\/p>\n

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

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

Ro’yxat bo’yicha mahsulotlarni tayyorlaymiz. Ularning xona haroratida bo’lgani ma’qul. Pechni darhol yoqib, 220 gradusgacha qizdiramiz.<\/p>\n

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

Chuqur idishga tuxumlarni chaqamiz.<\/p>\n

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

Sut quyib, tuz solamiz. Ko’pirtirgich bilan ko’pirtiramiz.<\/p>\n

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

Qismlarga bo’lib, har safar aralashtirib, unni mayda elakdan o’tkazib qo’shamiz.<\/p>\n

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

Bir xil bo’lguncha ko’pirtirgich bilan yaxshilab ko’pirtiramiz. Popoverlar uchun xamir tayyor. Taxminan 5-10 daqiqaga qoldiramiz, shunda undagi kleykovina yaxshi tarqaladi.<\/p>\n

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

Pishloqni kichik kublar shaklida to’g’raymiz.<\/p>\n

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

Xamirga pishloq va no’xat solamiz. Aralashtiramiz.<\/p>\n

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

Keks qoliplarini o’simlik moyi bilan surtamiz. Men silikon qoliplar va uchta bir martalik folga qoliplardan foydalandim.<\/p>\n

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

Qoliplarni xamir bilan taxminan yarmigacha, ko’pi bilan umumiy hajmning 2\/3 qismigacha to’ldiramiz. Xamirli qoliplarni oldindan 220 gradusgacha qizdirilgan pechga taxminan 15 daqiqaga qo’yamiz. Pishirish paytida pechni ochmaymiz. So’ngra, pechni ochmasdan, haroratni 180 gradusgacha tushiramiz va yana taxminan 10-15 daqiqa pishiramiz.<\/p>\n

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

Pishloq va no’xat bilan havodor bulochkalar tayyor. Ularni biroz sovutamiz.<\/p>\n

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

Popoverlarni qoliplardan chiqarib, dasturxonga tortamiz. Popoverlarning qiziq tomoni shundaki, ichida bo’shliqlar hosil bo’ladi — ularni eritilgan pishloq yoki o’z didingizga ko’ra boshqa har qanday ichlik bilan to’ldirish mumkin.<\/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. 4 porsiya50 daqiqa (sizning 15 daqiqangiz) Qiziqarli va oson pishiriq — popoverlar (ingl. popovers) — suyuq blin xamiridan tayyorlanadigan yengil va ichi bo’sh bulochkalar. Ushbu retsept bo’yicha — xamirga pishloq bo’laklari va konservalangan no’xat qo’shiladi. Ularni «sakrab chiqadigan» bulochkalar deb atashadi, chunki pishirish paytida ular kattalashib, […]<\/p>\n","protected":false},"author":1,"featured_media":68743,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[161],"tags":[],"class_list":["post-68742","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\/68742","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=68742"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68742\/revisions"}],"predecessor-version":[{"id":68870,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68742\/revisions\/68870"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/68743"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}