{"id":8002,"date":"2026-04-03T09:18:51","date_gmt":"2026-04-03T09:18:51","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=8002"},"modified":"2026-04-03T09:18:52","modified_gmt":"2026-04-03T09:18:52","slug":"recete-per-biskotat-tuaja-te-preferuara-me-krem-limoni","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/04\/03\/recete-per-biskotat-tuaja-te-preferuara-me-krem-limoni\/","title":{"rendered":"Recet\u00eb p\u00ebr biskotat tuaja t\u00eb preferuara me krem \u200b\u200blimoni"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Kremi i limonit \u00ebsht\u00eb nj\u00eb kombinim i shk\u00eblqyer me krisurat, biskota t\u00eb parezistueshme q\u00eb e kan\u00eb marr\u00eb emrin nga sip\u00ebrfaqja e \u00e7ar\u00eb q\u00eb formohet gjat\u00eb pjekjes&#8230;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nj\u00eb krem \u200b\u200bi b\u00ebr\u00eb nga limoni, gjalpi dhe sheqeri, i njohur n\u00eb Britani si\u00a0<br><em>limon curd<\/em>\u00a0, \u00ebsht\u00eb nj\u00eb shtes\u00eb e preferuar p\u00ebr \u00ebmb\u00eblsira, tarta dhe kroasan\u00eb, por sh\u00ebrben edhe si nj\u00eb krem \u200b\u200baromatik p\u00ebr biskota ose petulla. Sekreti i\u00a0<br><strong>struktur\u00ebs s\u00eb but\u00eb<\/strong>\u00a0q\u00ebndron n\u00eb p\u00ebrzierjen e vazhdueshme t\u00eb p\u00ebrb\u00ebr\u00ebsve gjat\u00eb gatimit, dhe p\u00ebr t\u00eb parandaluar q\u00eb vez\u00ebt t\u00eb mpiksen, duhet t&#8217;i mbani n\u00ebn v\u00ebzhgim gjat\u00eb gjith\u00eb koh\u00ebs. N\u00ebse kjo ndodh, kullojeni kremin p\u00ebr t\u00eb hequr \u00e7do kokrriz\u00eb.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kremi mund t\u00eb gatuhet duke e avulluar ose direkt n\u00eb nj\u00eb tenxhere n\u00eb sob\u00eb, por n\u00eb rastin e dyt\u00eb do t\u00eb digjet m\u00eb leht\u00eb. Do t\u00eb zgjas\u00eb p\u00ebr disa jav\u00eb n\u00eb frigorifer dhe mund t\u00eb ngrihet edhe n\u00eb ngrirje.&nbsp;<strong>Kremi i limonit<\/strong>&nbsp;\u00ebsht\u00eb nj\u00eb kombinim i shk\u00eblqyer me krisurat, biskota t\u00eb parezistueshme q\u00eb e kan\u00eb marr\u00eb emrin nga sip\u00ebrfaqja e \u00e7ar\u00eb q\u00eb formohet gjat\u00eb pjekjes &#8211; kjo \u00ebsht\u00eb shum\u00eb e d\u00ebshirueshme sepse sheqeri q\u00eb sp\u00ebrkatet mbi to mbetet n\u00eb \u00e7arje.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Raspucanci me krem \u200b\u200blimoni &#8211; p\u00ebrb\u00ebr\u00ebsit:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>55 g gjalp\u00eb, n\u00eb temperatur\u00eb ambienti<\/li>\n\n\n\n<li>55 ml vaj<\/li>\n\n\n\n<li>150 g sheqer t\u00eb grimcuar<\/li>\n\n\n\n<li>l\u00ebkura e grir\u00eb e 1 limoni<\/li>\n\n\n\n<li>3 lug\u00eb gjelle l\u00ebng limoni t\u00eb shtrydhur fllad<\/li>\n\n\n\n<li>1 vez\u00eb, n\u00eb temperatur\u00eb ambienti<\/li>\n\n\n\n<li>\u00bd lug\u00eb \u00e7aji ekstrakt vaniljeje<\/li>\n\n\n\n<li>250 g miell i zakonsh\u00ebm<\/li>\n\n\n\n<li>\u00bd lug\u00eb \u00e7aji krip\u00eb<\/li>\n\n\n\n<li>\u00bc lug\u00eb \u00e7aji sod\u00eb buke<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">P\u00ebr sp\u00ebrkatje:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 g sheqer t\u00eb grimcuar<\/li>\n\n\n\n<li>120 g sheqer pluhur<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Krem limoni:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>80 ml l\u00ebng limoni t\u00eb shtrydhur fllad (rreth 2 limonash)<\/li>\n\n\n\n<li>4 t\u00eb verdha vez\u00ebsh<\/li>\n\n\n\n<li>150 g sheqer t\u00eb grimcuar<\/li>\n\n\n\n<li>l\u00ebkura e grir\u00eb e 2 limon\u00ebve<\/li>\n\n\n\n<li>110 g gjalp\u00eb, n\u00eb temperatur\u00eb ambienti<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Raspucanci me krem \u200b\u200blimoni &#8211; p\u00ebrgatitja:<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Grini l\u00ebkur\u00ebn e limonit n\u00eb nj\u00eb tas t\u00eb vog\u00ebl dhe f\u00ebrkojeni me pak sheqer p\u00ebr t\u00eb l\u00ebshuar vajrat esencial\u00eb. Shtrydhni limon\u00ebt; do t&#8217;ju duhen rreth 80 ml l\u00ebng.<\/li>\n\n\n\n<li>N\u00eb nj\u00eb tas q\u00eb i reziston nxeht\u00ebsis\u00eb, mbi nj\u00eb tenxhere me uj\u00eb q\u00eb zien ngadal\u00eb, kombinoni l\u00ebngun e limonit, t\u00eb verdhat e vez\u00ebve dhe sheqerin. Gatuajini n\u00eb zjarr mesatar, duke i p\u00ebrzier vazhdimisht me nj\u00eb rrah\u00ebse. Pas 8-10 minutash, p\u00ebrzierja do t\u00eb trashet si krem \u200b\u200b(temperatura do t\u00eb jet\u00eb rreth 80 \u00b0C).<\/li>\n\n\n\n<li>Hiqeni nga zjarri dhe kullojeni n\u00eb nj\u00eb sit\u00eb. Shtoni gjalpin n\u00eb temperatur\u00eb ambienti, cop\u00eb-cop\u00eb, duke e p\u00ebrzier derisa \u00e7do cop\u00eb t\u00eb p\u00ebrfshihet plot\u00ebsisht n\u00eb p\u00ebrzierje. N\u00ebse d\u00ebshironi, p\u00ebrzieni shkurtimisht me nj\u00eb blender dore. N\u00eb fund, shtoni l\u00ebkur\u00ebn e limonit.<\/li>\n\n\n\n<li>Hidheni kremin n\u00eb nj\u00eb kavanoz ose en\u00eb dhe mbulojeni me qese plastike, duke u siguruar q\u00eb t\u00eb prek\u00eb sip\u00ebrfaqen e kremit p\u00ebr t\u00eb parandaluar formimin e nj\u00eb cipe. L\u00ebreni t\u00eb ftohet dhe trashet n\u00eb frigorifer nd\u00ebrsa p\u00ebrgatitni biskotat.<\/li>\n\n\n\n<li>Grini l\u00ebkur\u00ebn e nj\u00eb limoni t\u00eb madh dhe f\u00ebrkojeni me sheqerin e grimcuar. Duke p\u00ebrdorur nj\u00eb mikser elektrik, rrihni gjalpin n\u00eb temperatur\u00eb ambienti me sheqerin dhe l\u00ebkur\u00ebn e limonit derisa t\u00eb b\u00ebhet nj\u00eb mas\u00eb e leht\u00eb dhe kremoze.<\/li>\n\n\n\n<li>Shtoni vajin, vez\u00ebn, l\u00ebngun e limonit dhe vaniljen dhe p\u00ebrzieni shkurt derisa p\u00ebrb\u00ebr\u00ebsit t\u00eb kombinohen.<\/li>\n\n\n\n<li>N\u00eb nj\u00eb tas t\u00eb ve\u00e7ant\u00eb, p\u00ebrzieni miellin, krip\u00ebn dhe sod\u00ebn e buk\u00ebs, pastaj shtojini te p\u00ebrb\u00ebr\u00ebsit e lag\u00ebsht dhe p\u00ebrziejini but\u00ebsisht me nj\u00eb shpatull silikoni derisa t\u00eb p\u00ebrftoni nj\u00eb brum\u00eb homogjen.<\/li>\n\n\n\n<li>Shtroni let\u00ebr furre dy tepsi. Nxirrni brumin me nj\u00eb lug\u00eb ose lug\u00eb akulloreje (rreth 1 lug\u00eb gjelle p\u00ebr biskot\u00eb). Duhet t\u00eb merrni 16\u201318 topa. Vendoseni brumin n\u00eb frigorifer dhe l\u00ebreni t\u00eb ftohet p\u00ebr rreth nj\u00eb or\u00eb.<\/li>\n\n\n\n<li>Ngroheni furr\u00ebn n\u00eb 165 \u00b0C (pa ventilator). Vendosni sheqer t\u00eb grimcuar n\u00eb nj\u00eb pjat\u00eb dhe sheqer pluhur n\u00eb nj\u00eb tjet\u00ebr.<\/li>\n\n\n\n<li>Lyejeni \u00e7do top brumi fillimisht me sheqer t\u00eb grimcuar, pastaj me boll\u00ebk me sheqer pluhur. Topthat duhet t\u00eb jen\u00eb t\u00eb mbuluara plot\u00ebsisht me nj\u00eb shtres\u00eb t\u00eb trash\u00eb sheqeri pluhur. Vendosini n\u00eb tepsi me hap\u00ebsir\u00eb \u200b\u200bt\u00eb mjaftueshme midis tyre.<\/li>\n\n\n\n<li>Piqini biskotat p\u00ebr rreth 15 minuta n\u00eb 165 \u00b0C. Menj\u00ebher\u00eb pasi t\u2019i nxirrni nga furra, b\u00ebni nj\u00eb grop\u00eb n\u00eb qend\u00ebr t\u00eb secil\u00ebs biskot\u00eb me pjes\u00ebn e pasme t\u00eb nj\u00eb luge \u00e7aji t\u00eb rrumbullakosur.<\/li>\n\n\n\n<li>L\u00ebrini biskotat t\u00eb ftohen n\u00eb temperatur\u00ebn e dhom\u00ebs, pastaj mbushni secil\u00ebn zgav\u00ebr me rreth nj\u00eb lug\u00eb \u00e7aji krem.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Kremi i limonit \u00ebsht\u00eb nj\u00eb kombinim i shk\u00eblqyer me krisurat, biskota t\u00eb parezistueshme q\u00eb e kan\u00eb marr\u00eb emrin nga sip\u00ebrfaqja e \u00e7ar\u00eb q\u00eb formohet gjat\u00eb pjekjes&#8230; Nj\u00eb krem \u200b\u200bi b\u00ebr\u00eb nga limoni, gjalpi dhe sheqeri, i njohur n\u00eb Britani si\u00a0limon curd\u00a0, \u00ebsht\u00eb nj\u00eb shtes\u00eb e preferuar p\u00ebr \u00ebmb\u00eblsira, tarta dhe kroasan\u00eb, por sh\u00ebrben edhe si [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":8003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8002","post","type-post","status-publish","format-standard","has-post-thumbnail","category-pafilter"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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