Brumi i shpejt\u00eb p\u00ebr pic\u00eb pa maja p\u00ebrzihet p\u00ebr pes\u00eb minuta dhe futet direkt n\u00eb furr\u00eb. Mos harroni se sa kos futet brenda dhe pse tigani duhet t\u00eb jet\u00eb i nxeht\u00eb.<\/p>\n\n\n\n
Majaja t\u00eb k\u00ebrkon dy or\u00eb koh\u00eb, dhe ti do pic\u00eb p\u00ebr sonte. Brumi i shpejt\u00eb i pic\u00ebs e zgjidh k\u00ebt\u00eb problem, por nuk e zgjidh at\u00eb q\u00eb shumica prej nesh n\u00eb fakt e prishim, q\u00eb \u00ebsht\u00eb nj\u00eb fund i bardh\u00eb dhe si gom\u00eb.<\/p>\n\n\n\n
Nj\u00eb kombinim i pluhurit pjek\u00ebs dhe kosit funksionon n\u00eb vend t\u00eb majas\u00eb. Pluhuri e ngre brumin menj\u00ebher\u00eb, dhe kosi i ngurt\u00eb e mban at\u00eb t\u00eb but\u00eb dhe elastik, k\u00ebshtu q\u00eb mund t\u00eb hapet me duar pa u \u00e7ar\u00eb. Kosi duhet t\u00eb jet\u00eb i trash\u00eb, jo i l\u00ebngsh\u00ebm nga shishja<\/strong> , sepse p\u00ebrndryshe shtoni miell pafund\u00ebsisht dhe p\u00ebrfundoni me nj\u00eb pjat\u00eb t\u00eb fort\u00eb.<\/p>\n\n\n\n P\u00ebrzieni miellin, pluhurin pjek\u00ebs dhe krip\u00ebn, pastaj shtoni kosin dhe vajin e ullirit. Punojeni me duar derisa brumi t\u00eb bashkohet n\u00eb nj\u00eb top t\u00eb but\u00eb q\u00eb ndahet leht\u00ebsisht nga tasi. N\u00ebse ngjitet n\u00eb gishta, shtoni miellin nj\u00eb lug\u00eb gjelle n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb, kurr\u00eb gjysm\u00eb filxhani n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb.<\/p>\n\n\n\n Hapeni menjhere \u00a0n\u00eb nj\u00eb sip\u00ebrfaqe t\u00eb sp\u00ebrkatur me miell ose shtrijeni me gishta n\u00eb nj\u00eb trash\u00ebsi prej rreth gjysm\u00eb centimetri. Kjo sasi b\u00ebn nj\u00eb pic\u00eb p\u00ebr nj\u00eb tepsi mesatare furre, t\u00eb mjaftueshme p\u00ebr dy persona.<\/p>\n\n\n\n Sepse tepsia ishte e ftoht\u00eb kur brumi u vendos mbi t\u00eb. Brumi me pluhur pjekjeje nuk ka fermentim p\u00ebr t’i dh\u00ebn\u00eb struktur\u00eb, k\u00ebshtu q\u00eb ka nevoj\u00eb p\u00ebr nj\u00eb shp\u00ebrthim nxeht\u00ebsie menj\u00ebher\u00eb, q\u00eb n\u00eb sekondat e para.<\/p>\n\n\n\n Prandaj, ndizni furr\u00ebn n\u00eb maksimum, 230 deri n\u00eb 250 grad\u00eb, dhe t\u00eb pakt\u00ebn 15 minuta para se t\u00eb hyj\u00eb pica. Ngroheni tepsin\u00eb s\u00eb bashku me furr\u00ebn, bosh. N\u00ebse keni nj\u00eb gur pice ose nj\u00eb pjat\u00eb \u00e7eliku t\u00eb trash\u00eb, edhe m\u00eb mir\u00eb, por nj\u00eb tepsi e zakonshme e nxehur n\u00eb temperatur\u00eb t\u00eb lart\u00eb e b\u00ebn pun\u00ebn pothuajse po aq mir\u00eb<\/strong> . Piqeni pic\u00ebn p\u00ebr 10 deri n\u00eb 12 minuta, derisa skajet t\u00eb marrin ngjyr\u00eb kafe t\u00eb art\u00eb dhe djathi t\u00eb filloj\u00eb t\u00eb formoj\u00eb njolla t\u00eb err\u00ebta.<\/p>\n\n\n\n Tre lug\u00eb gjelle salc\u00eb domatesh jan\u00eb t\u00eb mjaftueshme, jo gjysma e nj\u00eb pjate. Salca, e cila l\u00ebshon uj\u00eb, k\u00ebrpudha, speca, domate t\u00eb fresk\u00ebta, e lag edhe brumin, i cili tashm\u00eb po vuan nga lag\u00ebshtia e kosit. Perimet e grumbulluara n\u00eb dy shtresa dhe fundi nuk piqet as n\u00eb 250 grad\u00eb.<\/p>\n\n\n\n Sinqerisht, ky brum\u00eb nuk ka at\u00eb q\u00eb ka nj\u00eb brum\u00eb napolitan me maja gjat\u00eb nat\u00ebs. Nuk ka at\u00eb buz\u00eb t\u00eb ajrosur apo er\u00ebn pak t\u00eb thart\u00eb t\u00eb fermentimit. Por ka di\u00e7ka q\u00eb nuk e ka, q\u00eb \u00ebsht\u00eb se i duhet m\u00eb pak se gjysm\u00eb ore nga tasi n\u00eb tavolin\u00eb<\/strong> .<\/p>\n\n\n\n Kur furra t\u00eb jet\u00eb shum\u00eb e v\u00ebshtir\u00eb p\u00ebr nj\u00eb pic\u00eb, dhe \u00ebsht\u00eb n\u00eb ver\u00eb, hapeni brumin n\u00eb madh\u00ebsin\u00eb e tav\u00ebs. N\u00eb nj\u00eb tigan t\u00eb that\u00eb pa asnj\u00eb pik\u00eb vaji, n\u00eb zjarr t\u00eb lart\u00eb, tre minuta nga nj\u00ebra an\u00eb. Pastaj e ktheni brumin, shtoni shpejt salc\u00ebn dhe djathin, e mbuloni dhe e ulni flak\u00ebn derisa djathi t\u00eb shkrihet. Fundi del me njolla dhe krokante, sikur t\u00eb ishte pjekur n\u00eb skar\u00eb.<\/p>\n\n\n\n Ky brum\u00eb nuk e duron pritjen<\/strong> . N\u00ebse e gatuani dhe e lini n\u00eb tavolin\u00eb p\u00ebr gjysm\u00eb ore, pluhuri pjek\u00ebs do t\u00eb b\u00ebj\u00eb pun\u00ebn e tij n\u00eb tas dhe pica do t\u00eb dal\u00eb e dendur. Gatuajeni kur furra t\u00eb jet\u00eb tashm\u00eb e nxeht\u00eb, jo m\u00eb par\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":" Brumi i shpejt\u00eb p\u00ebr pic\u00eb pa maja p\u00ebrzihet p\u00ebr pes\u00eb minuta dhe futet direkt n\u00eb furr\u00eb. Mos harroni se sa kos futet brenda dhe pse tigani duhet t\u00eb jet\u00eb i nxeht\u00eb. Majaja t\u00eb k\u00ebrkon dy or\u00eb koh\u00eb, dhe ti do pic\u00eb p\u00ebr sonte. Brumi i shpejt\u00eb i pic\u00ebs e zgjidh k\u00ebt\u00eb problem, por nuk e […]<\/p>\n","protected":false},"author":4,"featured_media":27151,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-27150","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\n\n
P\u00ebrzierja zgjat pes\u00eb minuta, pa u ngritur.<\/h2>\n\n\n\n
Pse pica pa maja del si gome n\u00eb fund<\/h2>\n\n\n\n
Gabimi num\u00ebr dy: shum\u00eb salc\u00eb dhe djath\u00eb<\/h2>\n\n\n\n
Brumi i pic\u00ebs me kos funksionon edhe n\u00eb tigan<\/h2>\n\n\n\n