{"id":106094,"date":"2026-04-12T14:45:18","date_gmt":"2026-04-12T11:45:18","guid":{"rendered":"https:\/\/prizrenpost.com\/al\/vecantia-e-akullores-se-skuqur\/"},"modified":"2026-04-12T14:45:18","modified_gmt":"2026-04-12T11:45:18","slug":"vecantia-e-akullores-se-skuqur","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/al\/vecantia-e-akullores-se-skuqur\/","title":{"rendered":"Ve\u00e7antia e akullores s\u00eb skuqur"},"content":{"rendered":"<figure class=\"post-featured-image\"><img decoding=\"async\" src=\"https:\/\/prizrenpost.com\/al\/wp-content\/uploads\/2026\/04\/fried-ice-cream-9-973a631cbf484b2c909d440091921c76-1024x576-1.jpg\" alt=\"Ve\u00e7antia e akullores s\u00eb skuqur\"\/><\/figure>\n<p>Akullorja e skuqur \u00ebsht\u00eb nj\u00eb nga \u00ebmb\u00eblsirat m\u00eb t\u00eb famshme dhe m\u00eb t\u00eb njohura kineze!<\/p>\n<p>Por cili \u00ebsht\u00eb sekreti i p\u00ebrgatitjes s\u00eb saj?<\/p>\n<p>Si gjithmon\u00eb, teksturat luajn\u00eb nj\u00eb rol themelor n\u00eb kuzhin\u00ebn kineze: nj\u00eb zem\u00ebr e ftoht\u00eb dhe kremoze e mbuluar me nj\u00eb shtres\u00eb pandispanjeje t\u00eb but\u00eb.<\/p>\n<p>P\u00ebr k\u00ebt\u00eb recet\u00eb ju mund t\u00eb p\u00ebrdorni akullore me shijen tuaj t\u00eb preferuar si edhe t\u00eb zgjidhni pandispanj\u00ebn q\u00eb ju p\u00eblqen.<\/p>\n<p>Sekreti i k\u00ebsaj recete \u00ebsht\u00eb t\u00eb mos nxitoni dhe t\u00eb respektoni koh\u00ebn e k\u00ebshilluar t\u00eb mbajtjes n\u00eb frigorifer t\u00eb p\u00ebrb\u00ebr\u00ebsve.<\/p>\n<p>Vet\u00ebm n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb do t\u00eb mund t\u00eb sillni n\u00eb tryez\u00eb ashtu si\u00e7 duhet akulloren e skuqur unike dhe t\u00eb paimitueshme!<\/p>\n<p>P\u00ebrb\u00ebr\u00ebsit<br \/>\n200 gr akullore<br \/>\n250 gr pandispanje<br \/>\n200 gr miell<br \/>\n170 g uj\u00eb t\u00eb ftoht\u00eb<br \/>\n24 g maja pluhur p\u00ebr \u00ebmb\u00eblsira<br \/>\n1 lug\u00eb gjelle vaj susami<\/p>\n<p>P\u00ebrgatitja<br \/>\nP\u00ebr t\u00eb b\u00ebr\u00eb akulloren e skuqur, s\u00eb pari priteni pandispanjen n\u00eb feta rreth gjysm\u00eb cm t\u00eb trasha, do t\u2019ju duhen gjithsej 16 feta.<\/p>\n<p>Vendosni 3 feta n\u00eb p\u00ebll\u00ebmb\u00ebn e dor\u00ebs dhe n\u00eb qend\u00ebr vendosni nga nj\u00eb lug\u00eb akullore.<\/p>\n<p>Mbulojeni me nj\u00eb fet\u00eb tjet\u00ebr dhe shtypeni but\u00ebsisht me duar p\u00ebr t\u00eb formuar nj\u00eb top.<\/p>\n<p>Vazhdoni n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb edhe me pjes\u00ebn e mbetur t\u00eb p\u00ebrb\u00ebr\u00ebs\u00ebve.<\/p>\n<p>Vendosini topat n\u00eb nj\u00eb tav\u00eb, mbulojini me qese kuzhine dhe vendosini n\u00eb frigorifer.<\/p>\n<p>L\u00ebrini t\u00eb ngurt\u00ebsohen p\u00ebr t\u00eb pakt\u00ebn 30 minuta dhe nd\u00ebrkoh\u00eb p\u00ebrgatisni brumin.<\/p>\n<p>N\u00eb nj\u00eb tas hidhni miellin e m\u00eb pas shtoni pluhurin p\u00ebr pjekje, vajin e susamit dhe ujin e ftoht\u00eb.<\/p>\n<p>P\u00ebr t\u00eb p\u00ebrftuar nj\u00eb p\u00ebrzierje homogjene, kremoze dhe pa gunga, k\u00ebshillohet t\u00eb p\u00ebrdorni nj\u00eb rrahes\u00eb elektrike.<\/p>\n<p>Kur kjo mas\u00eb t\u00eb jet\u00eb gati, nxirrni nga frigoriferi topat me akullore dhe zhytini nj\u00eb e nga nj\u00eb n\u00eb t\u00eb.<\/p>\n<p>N\u00eb fund skuqini n\u00eb vaj t\u00eb nxehur p\u00ebr 2-3 minuta derisa t\u00eb marrin ngjyr\u00eb kafe t\u00eb art\u00eb.<\/p>\n<p>M\u00eb pas kulloni dhe kalojini n\u00eb let\u00ebr thith\u00ebse.<\/p>\n<p>Vazhdoni n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb me t\u00eb gjitha pjes\u00ebt e tjera dhe sh\u00ebrbejeni menj\u00ebher\u00eb k\u00ebt\u00eb \u00ebmb\u00eblsir\u00eb.<\/p>\n<p>K\u00ebshilla<br \/>\nTopthat mund t\u2019i p\u00ebrgatisni paraprakisht dhe t\u2019i lini n\u00eb frigorifer deri n\u00eb 7 dit\u00eb.<\/p>\n<p>N\u00ebse d\u00ebshironi, akulloren e skuqur mund ta sp\u00ebrkasni me sheqer pluhu<\/p>\n<hr style=\"margin:30px 0\"\/>\n<p style=\"font-size:13px;color:#666\">Burimi: <strong>mesazhi<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Akullorja e skuqur \u00ebsht\u00eb nj\u00eb nga \u00ebmb\u00eblsirat m\u00eb t\u00eb famshme dhe m\u00eb t\u00eb njohura kineze! Por cili \u00ebsht\u00eb sekreti i p\u00ebrgatitjes s\u00eb saj? Si gjithmon\u00eb, teksturat luajn\u00eb nj\u00eb rol themelor n\u00eb kuzhin\u00ebn kineze: nj\u00eb zem\u00ebr e ftoht\u00eb dhe kremoze e mbuluar me nj\u00eb shtres\u00eb pandispanjeje t\u00eb but\u00eb. P\u00ebr k\u00ebt\u00eb recet\u00eb ju mund t\u00eb p\u00ebrdorni akullore [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":106093,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-106094","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhina"],"_links":{"self":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts\/106094","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/comments?post=106094"}],"version-history":[{"count":0,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts\/106094\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media\/106093"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media?parent=106094"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/categories?post=106094"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/tags?post=106094"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}