{"id":6385,"date":"2013-01-06T07:01:05","date_gmt":"2013-01-06T05:01:05","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=6385"},"modified":"2022-12-10T10:47:04","modified_gmt":"2022-12-10T09:47:04","slug":"formfranskbroed-raskeskab-2","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/formfranskbroed-raskeskab-2\/","title":{"rendered":"Formfranskbr\u00f8d (Raskeskab)"},"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<h5>Formfranskbr\u00f8d (Raskeskab)<\/h5>\n<p><strong>Ingredienser:<\/strong><\/p>\n<ul>\n<li>50 g sm\u00f8r<\/li>\n<li>50 g g\u00e6r<\/li>\n<li>6 dl m\u00e6lk<\/li>\n<li>4 tsk groft salt<\/li>\n<li>4 tsk sukker<\/li>\n<li>1000 g hvedemel<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Fremgangsm\u00e5de:<\/strong><\/p>\n<ul>\n<li>Dejen \u00e6ltes.<\/li>\n<li>H\u00e6ver tild\u00e6kket i sk\u00e5len 15 min.<\/li>\n<li>Sl\u00e5s ned og virkes op. (virkes = formes til et franskbr\u00f8d)<\/li>\n<li>L\u00e6gges i formen og forh\u00e6ver tild\u00e6kket p\u00e5 k\u00f8kkenbordet 30 min.<\/li>\n<li>Formen s\u00e6ttes ned i sous vide masteren der er sat p\u00e5 37 grader. (vandet skal st\u00e5 ca. halvt op om formen)<\/li>\n<li>Lad br\u00f8det st\u00e5 og raske\/h\u00e6ve med l\u00e5get p\u00e5 45 min.<\/li>\n<li>L\u00f8ft forsigtig formen ind i ovnen der st\u00e5r p\u00e5 varmluft 250g med en st\u00f8bejernspande eller andet fad med kogende vand i bunden.<\/li>\n<li>Fjern St\u00f8bejernspanden eller Fad\u00e9t efter 4 min. Og skru varmen ned til 185 grader.<\/li>\n<li>Bag br\u00f8det ved 185 grader i 35 min. De sidste 4 min. Skal ovnd\u00f8ren st\u00e5 p\u00e5 klem.<\/li>\n<li>Pensl det f\u00e6rdige br\u00f8d med koldt vand, og lad det st\u00e5 og hvile 30 min. F\u00f8r udsk\u00e6ring.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Udstyr der skal anvendes :<\/strong><\/p>\n<ul>\n<li>Sous Vide Master eller ligne sous vide kar\/stav<\/li>\n<li>1 stk. 3,3 liters form eller 2 stk. 1,5 liters forme<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_gallery show_title_and_caption=&#8221;off&#8221; zoom_icon_color=&#8221;#ffffff&#8221; _builder_version=&#8221;4.19.2&#8243; hover_enabled=&#8221;0&#8243; pagination_font_size_tablet=&#8221;51&#8243; pagination_line_height_tablet=&#8221;2&#8243; global_colors_info=&#8221;{}&#8221; gallery_ids=&#8221;14263,14264,14265,14266&#8243; sticky_enabled=&#8221;0&#8243;][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Formfranskbr\u00f8d (Raskeskab) Ingredienser: 50 g sm\u00f8r 50 g g\u00e6r 6 dl m\u00e6lk 4 tsk groft salt 4 tsk sukker 1000 g hvedemel &nbsp; Fremgangsm\u00e5de: Dejen \u00e6ltes. H\u00e6ver tild\u00e6kket i sk\u00e5len 15 min. Sl\u00e5s ned og virkes op. (virkes = formes til et franskbr\u00f8d) L\u00e6gges i formen og forh\u00e6ver tild\u00e6kket p\u00e5 k\u00f8kkenbordet 30 min. Formen s\u00e6ttes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14263,"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":[425],"tags":[83,87,93],"class_list":["post-6385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-franskbroed-rugbroed","tag-bagvaerk","tag-franskbroed","tag-sousvide"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6385","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=6385"}],"version-history":[{"count":5,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6385\/revisions"}],"predecessor-version":[{"id":14267,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6385\/revisions\/14267"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/14263"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=6385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=6385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=6385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}