{"id":9098,"date":"2015-05-06T10:00:47","date_gmt":"2015-05-06T08:00:47","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=9098"},"modified":"2015-05-05T12:11:56","modified_gmt":"2015-05-05T10:11:56","slug":"biskota-pashke","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2015\/05\/biskota-pashke\/","title":{"rendered":"Biskota pashke"},"content":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit:<br \/>\n800-900 gram\u00eb miell q\u00eb fryhet vet\u00eb<br \/>\n250 gram\u00eb sheqer pluhur (280, n\u00ebse i duam m\u00eb t\u00eb \u00ebmbla)<br \/>\n300 gram\u00eb gjalp\u00eb<br \/>\n150 gram\u00eb vaj<br \/>\n2 vez\u00eb t\u00eb m\u00ebdha<br \/>\n1\/3 filxhan qum\u00ebsht<br \/>\n2 lug\u00eb qum\u00ebsht i koncentruar (jo me sheqer, si ai q\u00eb i hidhet kafes\u00eb)<br \/>\n1 lug\u00eb e vog\u00ebl esenc\u00eb vaniljeje<br \/>\n1 e verdh\u00eb veze p\u00ebr lyerjen lart<\/p>\n<p>P\u00ebrgatitja<br \/>\nRrahim mir\u00eb gjalpin me sheqerin, derisa t\u00eb b\u00ebhet nj\u00eb mas\u00eb kremoze e bardh\u00eb. M\u00eb pas shtojm\u00eb vajin, vez\u00ebt e qum\u00ebshtin dhe n\u00eb fund, esenc\u00ebn e vaniljes. Dal\u00ebngadal\u00eb shtojm\u00eb miellin, derisa t\u00eb b\u00ebhet nj\u00eb brum\u00eb i but\u00eb q\u00eb nuk ngjit n\u00ebp\u00ebr duar. I japim format q\u00eb d\u00ebshirojm\u00eb, i v\u00ebm\u00eb n\u00eb nj\u00eb tepsi t\u00eb lyer me vaj dhe nga sip\u00ebr i lyejm\u00eb me fur\u00e7\u00eb me t\u00eb verdh\u00ebn e vez\u00ebs, t\u00eb tretur n\u00eb pak uj\u00eb. I pjekim n\u00eb 165 grad\u00eb celcius, derisa t\u00eb marrin nj\u00eb ngjyr\u00eb t\u00eb art\u00eb.  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebrb\u00ebr\u00ebsit: 800-900 gram\u00eb miell q\u00eb fryhet vet\u00eb 250 gram\u00eb sheqer pluhur (280, n\u00ebse i duam m\u00eb t\u00eb \u00ebmbla) 300 gram\u00eb gjalp\u00eb 150 gram\u00eb vaj 2 vez\u00eb t\u00eb m\u00ebdha 1\/3 filxhan qum\u00ebsht 2 lug\u00eb qum\u00ebsht i koncentruar (jo me sheqer, si ai q\u00eb i hidhet kafes\u00eb) 1 lug\u00eb e vog\u00ebl esenc\u00eb vaniljeje 1 e verdh\u00eb veze [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-9098","post","type-post","status-publish","format-standard","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/9098","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=9098"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/9098\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=9098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=9098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=9098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}