{"id":68824,"date":"2026-10-09T08:52:31","date_gmt":"2026-10-09T05:52:31","guid":{"rendered":"https:\/\/retsept.food\/?p=68824"},"modified":"2026-10-09T08:52:45","modified_gmt":"2026-10-09T05:52:45","slug":"medovye-maffiny-s-prianostiami-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=68824","title":{"rendered":"Asalli va ziravorli maffinlar — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

10<\/b> porsiya<\/i>50<\/b> daqiqa (sizning 25<\/b> daqiqangiz) <\/i> <\/p>\n

Sut va asal bilan tayyorlangan kekslar maydalangan dolchin, zanjabil va chinnigul tufayli nihoyatda xushbo’y bo’ladi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(10 porsiyaga) Sut 2,5 % \u2014 150 ml<\/p>\n

Asal \u2014 250 g<\/p>\n

Tuxum \u2014 3 dona<\/p>\n

Shakar \u2014 120 g<\/p>\n

Un \u2014 360 g<\/p>\n

Xamirturush kukuni \u2014 20 g<\/p>\n

Vanilli shakar \u2014 20 g<\/p>\n

Maydalangan dolchin \u2014 5 g<\/p>\n

Quritilgan zanjabil \u2014 5 g<\/p>\n

Maydalangan chinnigul \u2014 5 g<\/p>\n<\/p>\n

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

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

Kerakli masalliqlarni tayyorlang.<\/p>\n

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

Pechni 180 darajaga qizdiring. Unni mayda elakdan o’tkazib, chuqur idishga soling.<\/p>\n

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

Elangan unga xamirturush kukunini qo’shing. Bir tekis taqsimlanmaguncha yaxshilab aralashtiring.<\/p>\n

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

Shakar va vanilli shakarni qo’shing.<\/p>\n

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

Barcha masalliqlarni yaxshilab aralashtiring.<\/p>\n

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

Maydalangan zanjabil, dolchin va chinnigulni qo’shing.<\/p>\n

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

Quruq masalliqlarga suyuq asal qo’shing. Agar asal quyuq bo’lsa, suv hammomida eritishingiz mumkin.<\/p>\n

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

Asalni quruq masalliqlar bilan aralashtiring. Bir oz namroq massa hosil bo’lishi kerak.<\/p>\n

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

Tuxumlarni birma-bir qo’shing, har safar yaxshilab aralashtiring.<\/p>\n

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

Barcha tuxumlar qo’shilgandan so’ng, nam va zich massa hosil bo’lishi kerak.<\/p>\n

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

Istalgan yog’li tarkibdagi sutni quying.<\/p>\n

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

Bo’lakchalar qolmasligi uchun bir xil holatga kelguncha aralashtiring. Xamir o’rtacha quyuqlikda bo’ladi.<\/p>\n

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

Pishirish uchun silikon qoliplardan foydalanish eng qulay, ularni yog’ bilan surtish shart emas. Men ularni maffinlar uchun temir qoliplarga joylashtiraman. Qoliplarni xamir bilan 2\/3 qismigacha to’ldiring. Qoliplarni qizdirilgan pechga 20-25 daqiqaga qo’ying. Pishirish vaqti pechning quvvatiga, tayyorlanmalarning o’lchamiga va ishlatiladigan qoliplar materialiga bog’liq.<\/p>\n

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

Men o’rta darajada yuqori\/past rejimida 25 daqiqa pishirdim. Menda 22 ta maffin chiqdi.<\/p>\n

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

Ziravorli maffinlar tayyor. Bir oz sovutib, qoliplardan oling.<\/p>\n

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

Choy ichishdan zavqlaning!<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 10 porsiya50 daqiqa (sizning 25 daqiqangiz) Sut va asal bilan tayyorlangan kekslar maydalangan dolchin, zanjabil va chinnigul tufayli nihoyatda xushbo’y bo’ladi. Mahsulotlar (10 porsiyaga) Sut 2,5 % \u2014 150 ml Asal \u2014 250 g Tuxum \u2014 3 dona Shakar \u2014 120 g Un \u2014 360 g […]<\/p>\n","protected":false},"author":1,"featured_media":68825,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[161],"tags":[],"class_list":["post-68824","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\/68824","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=68824"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68824\/revisions"}],"predecessor-version":[{"id":68861,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68824\/revisions\/68861"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/68825"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}