{"id":25406,"date":"2026-05-19T20:59:10","date_gmt":"2026-05-19T17:59:10","guid":{"rendered":"https:\/\/zelbukis.lt\/?p=25406"},"modified":"2026-05-19T21:04:11","modified_gmt":"2026-05-19T18:04:11","slug":"raugo-pica","status":"publish","type":"post","link":"https:\/\/zelbukis.lt\/en\/raugo-pica\/","title":{"rendered":"Raugo pica"},"content":{"rendered":"

Recipe and photos by: Veronika Ivanausk\u0117<\/strong><\/p>\n\n\n\n

Raugos picos (3 vnt)<\/p>\n\n\n\n

Reik\u0117s:<\/em><\/strong>
90 g aktyvaus raugo<\/p>\n\n\n\n

315 g vandens<\/p>\n\n\n\n

100 g 00 milt\u0173 (picos miltai)<\/p>\n\n\n\n

350 g Zelbukio kvietiniai miltai 550c<\/a><\/p>\n\n\n\n

12 g druskos<\/p>\n\n\n\n

Eiga:<\/em><\/strong><\/p>\n\n\n\n

Sumai\u0161yti dubenyje raug\u0105, vanden\u012f, miltus. Palikti 1-2 valandoms u\u017edengt\u0105 te\u0161l\u0105.
Pra\u0117jus laikui suberti drusk\u0105 ir \u012fpilti \u0161lakel\u012f vandens, kad druska geriau i\u0161tirpt\u0173. Minkyti te\u0161l\u0105 kol tampa glotni, nelimpa prie rank\u0173. Susukti rutuliuk\u0105 ir palikti pails\u0117ti 30 min. u\u017edengt\u0105.<\/p>\n\n\n\n


Atlikti pirm\u0105 lankstym\u0105. U\u017edengti ir v\u0117l leisti pails\u0117ti 30 min.
Atlikti dar vien\u0105 lankstym\u0105. Turite pasteb\u0117ti, kad te\u0161la stipr\u0117ja, formuojasi gliutenas. Palikti pails\u0117ti 1 valand\u0105 u\u017edengt\u0105.
Suformuoti te\u0161los rutul\u012f. \u012ed\u0117ti te\u0161l\u0105 \u012f lengvai i\u0161al\u0117juota ind\u0105. Palikti kilti 3 valandom.
\u012ed\u0117ti te\u0161l\u0105 \u012f \u0161aldytuv\u0105 24 val.<\/p>\n\n\n\n


I\u0161imti te\u0161l\u0105 i\u0161 \u0161aldytuvo ir palikti 2 valandas kambario temp.
I\u0161 te\u0161los suformuoti 3 rutuliukus. Vieno svoris 285 g.
Kamuoliukus sud\u0117ti \u012f aliejuot\u0105 ind\u0105, u\u017edengti. \u012ed\u0117ti \u012f \u0161aldytuv\u0105 dar 24 val.<\/p>\n\n\n\n


Prie\u0161 kepant pic\u0105, b\u016btina te\u0161l\u0105 i\u0161imti i\u0161 \u0161aldytuvo ir leisti pab\u016bti kambario temp.
Pirmiausia \u012fkaitinti orkait\u0119 ant max (kiek leid\u017eia j\u016bs\u0173 orkait\u0117) temperat\u016bros kartu su skarda, o jei turite picos akmen\u012f, tai su juo. Kaitinti apie 1 val.
Skarda \u012fd\u0117ta kuo auk\u0161\u010diau kaitinimo elemento.<\/p>\n\n\n\n


Formuoti picas. Nenaudoti ko\u010d\u0117lo. Viskas daroma rankomis, naudojant semolos miltus.
D\u0117ti pomidor\u0173 pada\u017e\u0105, kiet\u0105 s\u016br\u012f, mocarel\u0105 ir tada norimus ingriedientus.
Pa\u0161auti kepti. Po 5 min. aptepri kra\u0161telius aliejumi ir kepti toliau.
Kepti 10-15min. orkait\u0117je.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"

Recepto ir nuotrauk\u0173 autor\u0117: Veronika Ivanausk\u0117 Raugos picos (3 vnt) Reik\u0117s:90 g aktyvaus raugo 315 g vandens 100 g 00 milt\u0173 (picos miltai) 350 g Zelbukio kvietiniai miltai 550c 12 g druskos Eiga: Sumai\u0161yti dubenyje raug\u0105, vanden\u012f, miltus. Palikti 1-2 valandoms u\u017edengt\u0105 te\u0161l\u0105.Pra\u0117jus laikui suberti drusk\u0105 ir \u012fpilti \u0161lakel\u012f vandens, kad druska geriau i\u0161tirpt\u0173. Minkyti […]<\/p>\n","protected":false},"author":451,"featured_media":25415,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[548,496],"tags":[],"class_list":["post-25406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-duona","category-receptai"],"yoast_head":"\nRaugo pica - Zelbukis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zelbukis.lt\/en\/raugo-pica\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raugo pica - Zelbukis\" \/>\n<meta property=\"og:description\" content=\"Recepto ir nuotrauk\u0173 autor\u0117: Veronika Ivanausk\u0117 Raugos picos (3 vnt) Reik\u0117s:90 g aktyvaus raugo 315 g vandens 100 g 00 milt\u0173 (picos miltai) 350 g Zelbukio kvietiniai miltai 550c 12 g druskos Eiga: Sumai\u0161yti dubenyje raug\u0105, vanden\u012f, miltus. 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