{"id":8687,"date":"2015-03-31T14:00:24","date_gmt":"2015-03-31T12:00:24","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=8687"},"modified":"2015-03-31T11:29:46","modified_gmt":"2015-03-31T09:29:46","slug":"ballakume","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2015\/03\/ballakume\/","title":{"rendered":"Ballakume"},"content":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit p\u00ebr 6 cop\u00eb mesatare:<br \/>\nMiell misri, 225 gram\u00eb<br \/>\nMiell gruri, 1 lug\u00eb<br \/>\nGjalp\u00eb, 110 gram\u00eb<br \/>\nFinj\u00eb 1 lug\u00eb gjelle (b\u00ebhet duke zier nj\u00eb lug\u00eb hi n\u00eb nj\u00eb xhezve me uj\u00eb, lihet t\u00eb kullohet dhe merr nj\u00eb lug\u00eb nga pjesa e sip\u00ebrme)<br \/>\nSheqer, 200 gram\u00eb<br \/>\nVez\u00eb, 2 kokrra<\/p>\n<p>P\u00ebrgatitja<br \/>\nGrat\u00eb elbasanase thon\u00eb se sheqeri dhe vez\u00ebt duhen rrahur me dor\u00eb, por mund t\u00eb rrihen edhe me mikser. Rrihet gjalpi me sheqerin p\u00ebr gati 15-20 minuta, derisa sheqeri t\u00eb b\u00ebhet v\u00ebrtet i bardh\u00eb dhe t\u00eb dal\u00eb nj\u00eb krem shum\u00eb i bukur. Pastaj i shohet finja dhe vazhdon rrahjen. Shtohen vez\u00ebt nj\u00eb nga nj\u00eb dhe brumi rrihet 5 minuta pas \u00e7do veze.<br \/>\nPastaj shtohet mielli, duke ulur shpejt\u00ebsin\u00eb e mikserit. Brumi deli shum\u00eb i but\u00eb. Me duart e njomura, formohen 6 ballakume. Para se t\u00eb vihen n\u00eb tav\u00eb, kjo e fundit lyhet pak me gjalp\u00eb. Piqen rreth 20 minuta, n\u00eb temperatur\u00eb 150 grad\u00eb.<br \/>\nN\u00ebse doni m\u00eb shum\u00eb, dyfishoni apo shum\u00ebfishoni sasit\u00eb. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit p\u00ebr 6 cop\u00eb mesatare: Miell misri, 225 gram\u00eb Miell gruri, 1 lug\u00eb Gjalp\u00eb, 110 gram\u00eb Finj\u00eb 1 lug\u00eb gjelle (b\u00ebhet duke zier nj\u00eb lug\u00eb hi n\u00eb nj\u00eb xhezve me uj\u00eb, lihet t\u00eb kullohet dhe merr nj\u00eb lug\u00eb nga pjesa e sip\u00ebrme) Sheqer, 200 gram\u00eb Vez\u00eb, 2 kokrra P\u00ebrgatitja Grat\u00eb elbasanase thon\u00eb se sheqeri dhe [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":8688,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-8687","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/8687","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=8687"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/8687\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/8688"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=8687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=8687"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=8687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}