{"id":5969,"date":"2012-10-29T06:42:41","date_gmt":"2012-10-29T04:42:41","guid":{"rendered":"http:\/\/richter-nielsen.dk\/blog\/?p=5969"},"modified":"2023-05-24T08:29:27","modified_gmt":"2023-05-24T07:29:27","slug":"fredstones-bloeddej","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/fredstones-bloeddej\/","title":{"rendered":"Fredstone\u00b4s Bl\u00f8ddej"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.16&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h3>Fredstone\u00b4s Bl\u00f8ddej<\/h3>\n<p><strong>Ingredienser:<\/strong><\/p>\n<ul>\n<li>1,25 dl. Vand<\/li>\n<li>1,25 dl. m\u00e6lk<\/li>\n<li>0,5 dl.\u00a0 \u00e6g<\/li>\n<li>50 g. g\u00e6r<\/li>\n<li>45 g. sukker<\/li>\n<li>5 g. salt<\/li>\n<li>100 g. sm\u00f8r <em>eller<\/em> margarine (stuetemperatur)<\/li>\n<li>650 g. hvedemel<\/li>\n<\/ul>\n<p>Overn\u00e6vnt opskrift giver ca.23 stk boller af 50 Gram<\/p>\n<p><strong>Fremgangsm\u00e5de<\/strong>.:<\/p>\n<ul>\n<li>Uanset hvad vi laver i k\u00f8kkenet eller ved grillen er det altid en god ide, at alle ingredienser er vejet af inden vi begynder at \u00e6lte dejen.<\/li>\n<li>Kom m\u00e6lk\/vand, \u00e6g og g\u00e6r i en k\u00f8kkensk\u00e5l eller en k\u00f8kkenmaskine og opl\u00f8s g\u00e6ren.<\/li>\n<li>Tils\u00e6t sukker, salt og sm\u00f8r\/margarine.<\/li>\n<li>Tils\u00e6t melet, hold dog lidt tilbage, til at justerer konsistensen med.<\/li>\n<li>\u00c6ltes dejen i en k\u00f8kkensk\u00e5l, tages dejen op n\u00e5r den er sammenh\u00e6ngende og \u00e6ltes videre p\u00e5 k\u00f8kkenbordet.<\/li>\n<li>\u00c6ltes dejen i h\u00e5nden er det en god ide, at krydse \u00e6lte med begge h\u00e6nder (skiftevis med h\u00f8jre og venstre h\u00e5nd) \u2013 tryk med h\u00f8jre h\u00e5nds h\u00e5ndrod ned i dejen samtidig med, at dejen presses v\u00e6k fra kroppen, dejen vil under denne fremgangsm\u00e5de rulle \u2013 s\u00e5ledes, at der kommer sp\u00e6nd i dejen.Samme fremgangsm\u00e5de bruges med venstre h\u00e5nd.<\/li>\n<li>N\u00e5r dejen f\u00f8les sp\u00e6ndstig, glat og ens i struktur er dejen \u00e6ltet tilstr\u00e6kkelig.<\/li>\n<li>Drys lidt mel i k\u00f8kkensk\u00e5len og lad dejen h\u00e6ve i sk\u00e5len, tild\u00e6kket med et stykke plastik.<\/li>\n<li>Da der er ret go\u2019 gang i bl\u00f8ddejen pga. g\u00e6r og sukkerm\u00e6ngden er 15 min. tilstr\u00e6kkelig i hviletid. Inden dejen forarbejdes til det den skal.<\/li>\n<\/ul>\n<p>Afbagning ca 210- 220 Grader<\/p>\n<p><strong>Dejen kan nu forarbejdes til det man \u00f8nsker at lave.<\/strong><\/p>\n<ul>\n<li>Burgerboller 90 g. pr. stk.<\/li>\n<li>Krydderboller 85 g. pr. stk.<\/li>\n<li>Alm. Boller 65 g. pr. stk.<\/li>\n<li>P\u00f8lsebr\u00f8d 60 g. pr. stk.<\/li>\n<li>P\u00f8lsehorn 350 &#8211; 400 g = 8 p\u00f8lsehorn<\/li>\n<li>Klippet bl\u00f8ddejsstang 150 g. pr. stk.<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=&#8221;529,255,253,250,533,254&#8243; posts_number=&#8221;6&#8243; show_title_and_caption=&#8221;off&#8221; zoom_icon_color=&#8221;#ffffff&#8221; _builder_version=&#8221;4.16&#8243; pagination_font_size_tablet=&#8221;51&#8243; pagination_line_height_tablet=&#8221;2&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fredstone\u00b4s Bl\u00f8ddej Ingredienser: 1,25 dl. Vand 1,25 dl. m\u00e6lk 0,5 dl.\u00a0 \u00e6g 50 g. g\u00e6r 45 g. sukker 5 g. salt 100 g. sm\u00f8r eller margarine (stuetemperatur) 650 g. hvedemel Overn\u00e6vnt opskrift giver ca.23 stk boller af 50 Gram Fremgangsm\u00e5de.: Uanset hvad vi laver i k\u00f8kkenet eller ved grillen er det altid en god ide, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[429],"tags":[83,102,84,107],"class_list":["post-5969","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bloeddej-butterdej-wienerbroedsdej","tag-bagvaerk","tag-bloeddej","tag-boller","tag-fredstones-deje"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/5969","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/comments?post=5969"}],"version-history":[{"count":5,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/5969\/revisions"}],"predecessor-version":[{"id":15780,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/5969\/revisions\/15780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/7656"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=5969"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=5969"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=5969"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}