N\u00ebse ju p\u00eblqejn\u00eb petullat e arta nga jasht\u00eb dhe aq t\u00eb buta nga brenda saq\u00eb pothuajse shkrihen n\u00eb goj\u00eb, petullat gjermane t\u00eb Berlinit mund t\u00eb b\u00ebhen t\u00eb preferuarat tuaja t\u00eb reja.<\/p>\n\n\n\n
Ndryshe nga petullat klasike me nj\u00eb vrim\u00eb n\u00eb mes, ato berlineze p\u00ebrgatiten si topa t\u00eb vegj\u00ebl me brum\u00eb maja, t\u00eb skuqura n\u00eb vaj, t\u00eb mbushura me re\u00e7el dhe t\u00eb sp\u00ebrkatura me sheqer pluhur.<\/p>\n\n\n\n
N\u00eb Gjermani, ato njihen me emra t\u00eb ndrysh\u00ebm, duke p\u00ebrfshir\u00eb Berliner dhe Krapfen, dhe jan\u00eb ve\u00e7an\u00ebrisht t\u00eb njohura gjat\u00eb sezonit t\u00eb karnavaleve, megjith\u00ebse hahen gjat\u00eb gjith\u00eb vitit.<\/p>\n\n\n\n
P\u00ebrb\u00ebr\u00ebsit<\/p>\n\n\n\n
P\u00ebr rreth 12 petulla:<\/p>\n\n\n\n
500 g miell t\u00eb zakonsh\u00ebm
200 ml qum\u00ebsht t\u00eb vak\u00ebt
100 g sheqer
40 g maja t\u00eb fresk\u00ebt
40 g gjalp\u00eb t\u00eb zbutur
1 vez\u00eb
2 t\u00eb verdha vez\u00ebsh
1 qese sheqer vanilje
nj\u00eb maj\u00eb kripe
rreth 1 l vaj p\u00ebr skuqje
200 deri n\u00eb 250 g re\u00e7el kajsie, mjedre ose luleshtrydheje
sheqer pluhur p\u00ebr sp\u00ebrkatje<\/p>\n\n\n\n
Kombinimi i qum\u00ebshtit, vez\u00ebve dhe gjalpit i jep brumit but\u00ebsin\u00eb karakteristike, nd\u00ebrsa re\u00e7eli \u00ebsht\u00eb tradicionalisht nj\u00eb nga mbushjet m\u00eb t\u00eb zakonshme p\u00ebr petullat berlineze.<\/p>\n\n\n\n
P\u00ebrgatitja<\/p>\n\n\n\n
Ngrohni qum\u00ebshtin n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb jet\u00eb i vak\u00ebt, por jo i nxeht\u00eb. Shtoni nj\u00eb lug\u00eb \u00e7aji sheqer dhe maja t\u00eb shtypur, pastaj l\u00ebreni p\u00ebr rreth 10 minuta q\u00eb t\u00eb aktivizohet.<\/p>\n\n\n\n
N\u00eb nj\u00eb tas t\u00eb madh hidhni miellin, sheqerin e mbetur, sheqerin vanilje dhe nj\u00eb maj\u00eb kripe. Shtoni vez\u00ebn, t\u00eb verdh\u00ebn e vez\u00ebs, gjalpin e zbutur dhe majan\u00eb e aktivizuar me qum\u00ebsht.<\/p>\n\n\n\n
Punojeni p\u00ebr disa minuta, derisa t\u00eb p\u00ebrftoni nj\u00eb brum\u00eb t\u00eb l\u00ebmuar dhe elastik q\u00eb shk\u00ebputet nga muret e tasit. Mbulojeni me nj\u00eb pecet\u00eb t\u00eb past\u00ebr dhe l\u00ebreni n\u00eb nj\u00eb vend t\u00eb ngroht\u00eb p\u00ebr rreth 45 deri n\u00eb 60 minuta, ose derisa t\u00eb dyfishohet n\u00eb madh\u00ebsi.<\/p>\n\n\n\n
Brumin e fryr\u00eb e punojeni shkurt, pastaj ndajeni n\u00eb 12 pjes\u00eb af\u00ebrsisht t\u00eb barabarta. Formoni secil\u00ebn pjes\u00eb n\u00eb nj\u00eb top t\u00eb l\u00ebmuar dhe rregullojeni n\u00eb let\u00ebr pjekjeje, duke l\u00ebn\u00eb hap\u00ebsir\u00eb \u200b\u200bt\u00eb mjaftueshme midis tyre.<\/p>\n\n\n\n
Mbulojini petullat dhe l\u00ebrini t\u00eb pushojn\u00eb p\u00ebr 30 minuta t\u00eb tjera.<\/p>\n\n\n\n
N\u00eb nj\u00eb tigan t\u00eb thell\u00eb, ngrohni vajin n\u00eb rreth 160 deri n\u00eb 170 grad\u00eb. Temperatura \u00ebsht\u00eb shum\u00eb e r\u00ebnd\u00ebsishme. N\u00ebse vaji \u00ebsht\u00eb shum\u00eb i nxeht\u00eb, petullat do t\u00eb err\u00ebsohen shpejt nga jasht\u00eb dhe mund t\u00eb mbeten t\u00eb papjekura mir\u00eb nga brenda. N\u00ebse \u00ebsht\u00eb shum\u00eb i ftoht\u00eb, do t\u00eb thith\u00eb shum\u00eb vaj. Recetat tradicionale berlineze n\u00eb p\u00ebrgjith\u00ebsi p\u00ebrdorin nj\u00eb temperatur\u00eb prej rreth 160 deri n\u00eb 170 grad\u00eb.<\/p>\n\n\n\n
Skuqni disa petulla n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb, por mos e mbushni shum\u00eb tiganin. Skuqini p\u00ebr rreth 2 minuta nga nj\u00ebra an\u00eb, pastaj kthejini me kujdes dhe skuqini p\u00ebr rreth 2 minuta t\u00eb tjera, derisa t\u00eb marrin nj\u00eb ngjyr\u00eb t\u00eb bukur t\u00eb art\u00eb n\u00eb kafe.<\/p>\n\n\n\n
Hiqini petullat e p\u00ebrfunduara me nj\u00eb lug\u00eb me vrima dhe vendosini n\u00eb nj\u00eb peshqir letre q\u00eb t\u00eb kulloj\u00eb vaji i tep\u00ebrt. L\u00ebrini t\u00eb ftohen pak.<\/p>\n\n\n\n
Vendoseni re\u00e7elin n\u00eb nj\u00eb qese pasti\u00e7erie me maj\u00eb t\u00eb gjat\u00eb e t\u00eb ngusht\u00eb. B\u00ebni nj\u00eb vrim\u00eb t\u00eb vog\u00ebl n\u00eb an\u00ebn e secil\u00ebs petull\u00eb dhe mbusheni me re\u00e7el. \u00cbsht\u00eb m\u00eb e leht\u00eb t\u00eb p\u00ebrdorni re\u00e7el pa copa t\u00eb m\u00ebdha frutash, n\u00eb m\u00ebnyr\u00eb q\u00eb zgjatimi t\u00eb mos bllokohet.<\/p>\n\n\n\n
N\u00eb fund, sp\u00ebrkatni petullat me boll\u00ebk me sheqer pluhur.<\/p>\n\n\n\n
Mos e anashkaloni fryrjen e dyt\u00eb t\u00eb brumit. Menj\u00ebher\u00eb pas form\u00ebsimit, petullave duhet t’u jepet m\u00eb shum\u00eb koh\u00eb p\u00ebr t’u fryr\u00eb, sepse k\u00ebshtu e arrini at\u00eb brend\u00ebsi karakteristike t\u00eb ajrosur.<\/p>\n\n\n\n
Nj\u00eb tjet\u00ebr truk i r\u00ebnd\u00ebsish\u00ebm \u00ebsht\u00eb mbajtja e q\u00ebndrueshme e temperatur\u00ebs s\u00eb vajit. \u00cbsht\u00eb mir\u00eb t\u00eb p\u00ebrdorni nj\u00eb termomet\u00ebr kuzhine dhe t\u00eb skuqni petullat n\u00eb sasi t\u00eb vogla.<\/p>\n\n\n\n
Berlinez\u00ebt jan\u00eb m\u00eb t\u00eb mir\u00eb kur jan\u00eb t\u00eb fresk\u00ebt, kur brumi \u00ebsht\u00eb i but\u00eb dhe re\u00e7eli n\u00eb mes \u00ebsht\u00eb l\u00ebngsh\u00ebm dhe aromatik.<\/p>\n\n\n\n
K\u00ebshill\u00eb: N\u00eb vend t\u00eb re\u00e7elit t\u00eb luleshtrydheve ose kajsive, mund t\u00eb p\u00ebrdorni re\u00e7el kumbulle, krem \u200b\u200bvaniljeje ose krem \u200b\u200b\u00e7okollate. Megjithat\u00eb, p\u00ebr versionin klasik gjerman, zgjedhja m\u00eb e mir\u00eb mbetet re\u00e7eli i frutave dhe nj\u00eb sasi e bollshme sheqeri pluhur.<\/p>\n","protected":false},"excerpt":{"rendered":"
N\u00ebse ju p\u00eblqejn\u00eb petullat e arta nga jasht\u00eb dhe aq t\u00eb buta nga brenda saq\u00eb pothuajse shkrihen n\u00eb goj\u00eb, petullat gjermane t\u00eb Berlinit mund t\u00eb b\u00ebhen t\u00eb preferuarat tuaja t\u00eb reja. Ndryshe nga petullat klasike me nj\u00eb vrim\u00eb n\u00eb mes, ato berlineze p\u00ebrgatiten si topa t\u00eb vegj\u00ebl me brum\u00eb maja, t\u00eb skuqura n\u00eb vaj, t\u00eb […]<\/p>\n","protected":false},"author":4,"featured_media":35166,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-35165","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\n