{"id":99736,"date":"2026-02-24T20:50:18","date_gmt":"2026-02-24T17:50:18","guid":{"rendered":"https:\/\/prizrenpost.com\/al\/sekretet-e-pergatitjes-se-brumit-te-pices\/"},"modified":"2026-02-24T20:50:18","modified_gmt":"2026-02-24T17:50:18","slug":"sekretet-e-pergatitjes-se-brumit-te-pices","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/al\/sekretet-e-pergatitjes-se-brumit-te-pices\/","title":{"rendered":"Sekretet e P\u00ebrgatitjes s\u00eb Brumit t\u00eb Pic\u00ebs"},"content":{"rendered":"<figure class=\"post-featured-image\"><img decoding=\"async\" src=\"https:\/\/prizrenpost.com\/al\/wp-content\/uploads\/2026\/02\/picaa-1024x576-1.jpg\" alt=\"Sekretet e P\u00ebrgatitjes s\u00eb Brumit t\u00eb Pic\u00ebs\"\/><\/figure>\n<p>P\u00ebrgatitja e pic\u00ebs \u00ebsht\u00eb nj\u00eb mjesht\u00ebri m\u00eb vete e cila k\u00ebrkon durim dhe pak p\u00ebrkushtim.<\/p>\n<p>E gjitha lidhet me brumin e baz\u00ebs s\u00eb pic\u00ebs i cili duhet t\u00eb jet\u00eb i leht\u00eb dhe i holl\u00eb, n\u00eb m\u00ebnyr\u00eb q\u00eb pica t\u00eb ket\u00eb shijen e duhur.<\/p>\n<p>Duke nisur nga majaja e deri tek punimi i brumit, t\u00eb gjitha sekretet i kemi treguar n\u00eb k\u00ebt\u00eb artikull q\u00eb mjafton ta lexoni fare shkurt.<\/p>\n<p>P\u00ebrb\u00ebr\u00ebsit<br \/>\n500g miell<br \/>\n300ml uj\u00eb<br \/>\n10g krip\u00eb<br \/>\n35ml vaj ulliri<br \/>\n5g maja e fresk\u00ebt<\/p>\n<p>P\u00ebrgatitja<br \/>\nP\u00ebr t\u00eb p\u00ebrgatitur brumin e pic\u00ebs duhet t\u00eb filloni m\u00eb aktivizimin e majas\u00eb.<\/p>\n<p>N\u00eb nj\u00eb tas t\u00eb vog\u00ebl hidhni pak uj\u00eb t\u00eb vak\u00ebt dhe aty shtoni majan\u00eb, e cila duhet q\u00eb t\u00eb tretet.<\/p>\n<p>Nd\u00ebrkoh\u00eb hidhni miellin n\u00eb nj\u00eb tas dhe hapni nj\u00eb grop\u00eb ku do t\u00eb hidhni majan\u00eb e tretur.<\/p>\n<p>Filloni ta punoni me dor\u00eb miellin n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb filloj\u00eb t\u00eb krijohet brumi.<\/p>\n<p>Shtoni krip\u00ebn dhe vazhdoni t\u00eb hidhni uj\u00eb nd\u00ebrkoh\u00eb q\u00eb punoni brumin.<\/p>\n<p>Temperatura ideale e ujit \u00ebsht\u00eb 25 grad\u00eb, e cila lejon formimin e nj\u00eb brumi t\u00eb but\u00eb dhe elastik.<\/p>\n<p>Brumin ta kaloni n\u00eb sip\u00ebrfaqen e tavolin\u00ebs dhe aty ta punoni duke shtuar sasin\u00eb e vajit t\u00eb ullirit.<\/p>\n<p>Sip\u00ebrfaqja e brumit duhet t\u00eb jet\u00eb e l\u00ebmuar dhe e but\u00eb.<\/p>\n<p>Vendoseni at\u00eb n\u00eb nj\u00eb tas dhe mbulojeni me qese kuzhine dhe l\u00ebreni p\u00ebr 20-30 minuta.<\/p>\n<p>M\u00eb pas hapeni brumin dhe punojeni leht\u00eb, m\u00eb pas ndajeni n\u00eb dy pjes\u00eb dhe l\u00ebreni q\u00eb t\u00eb pushoj\u00eb p\u00ebr 2 or\u00eb.<\/p>\n<p>Pasi t\u00eb ket\u00eb kaluar koha e nevojitur merrni nj\u00ebr\u00ebn nga gjysmat dhe ndajeni p\u00ebrs\u00ebri n\u00eb dy pjes\u00eb.<\/p>\n<p>Punojeni nj\u00ebr\u00ebn nga topthat dhe l\u00ebreni t\u00eb pushoj\u00eb sa t\u00eb fryhet pak.<\/p>\n<p>Me t\u00eb kaluar k\u00ebt\u00eb faz\u00eb ju mund t\u00eb p\u00ebrgatisni pic\u00ebn tuaj t\u00eb preferuar.<\/p>\n<p>Nd\u00ebrsa brumin e mbetur mund ta mb\u00ebshtillni me qese kuzhine dhe ta ruani n\u00eb frigorifer apo n\u00eb ngrirje.<\/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>P\u00ebrgatitja e pic\u00ebs \u00ebsht\u00eb nj\u00eb mjesht\u00ebri m\u00eb vete e cila k\u00ebrkon durim dhe pak p\u00ebrkushtim. E gjitha lidhet me brumin e baz\u00ebs s\u00eb pic\u00ebs i cili duhet t\u00eb jet\u00eb i leht\u00eb dhe i holl\u00eb, n\u00eb m\u00ebnyr\u00eb q\u00eb pica t\u00eb ket\u00eb shijen e duhur. Duke nisur nga majaja e deri tek punimi i brumit, t\u00eb gjitha [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":99735,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-99736","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\/99736","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=99736"}],"version-history":[{"count":0,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts\/99736\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media\/99735"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media?parent=99736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/categories?post=99736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/tags?post=99736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}