{"id":6415,"date":"2012-12-15T10:18:50","date_gmt":"2012-12-15T08:18:50","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=6415"},"modified":"2022-12-10T11:06:20","modified_gmt":"2022-12-10T10:06:20","slug":"fredstones-franskbroed-1","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/fredstones-franskbroed-1\/","title":{"rendered":"Fredstone\u00b4s Franskbr\u00f8d-1"},"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><span style=\"color: #000000;\">Fredstone\u00b4s Franskbr\u00f8d<\/span><\/h5>\n<p><span style=\"color: #000000;\"><strong>Ingredienser til 3 br\u00f8d:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Ca. 1000 g. Mel<\/span><\/li>\n<li><span style=\"color: #000000;\">3 dl. M\u00e6lk<\/span><\/li>\n<li><span style=\"color: #000000;\">3 dl. Vand ( vand kan undv\u00e6res men s\u00e5 skal der 6 dl m\u00e6lk i )<\/span><\/li>\n<li><span style=\"color: #000000;\">1 \u00e6g<\/span><\/li>\n<li><span style=\"color: #000000;\">50 g. G\u00e6r<\/span><\/li>\n<li><span style=\"color: #000000;\">100 g. Margarine (eller sm\u00f8r)<\/span><\/li>\n<li><span style=\"color: #000000;\">2 tsk. Salt<\/span><\/li>\n<li><span style=\"color: #000000;\">2 tsk. Sukker<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><strong>Fremgangsm\u00e5de k\u00f8kkenmaskine:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Bland det hele i r\u00f8resk\u00e5len (hold ca 10 % af melet tilbage til at justere dejen med)\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">\u00c6lt nu i ca 15 min til en dejtemperatur p\u00e5 26\u00b0-27\u00b0<\/span><\/li>\n<li><span style=\"color: #000000;\">Stram dejen op og l\u00e6g den p\u00e5 k\u00f8kkenbordet med plastik over\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">Lad dejen h\u00e6ve i 20 min sl\u00e5 derefter br\u00f8det op\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">Lad nu br\u00f8det h\u00e6ve i ca 60 min\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">Rids br\u00f8det med en skarp kniv<\/span><\/li>\n<li><span style=\"color: #000000;\">Afbagning ca 210- 220 Grader i 30 min (Sidste 5 min ude af formen hvis det er formbr\u00f8d)<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><strong>Fremgangsm\u00e5de H\u00e5nd\u00e6ltning:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Kom m\u00e6lk\/vand, \u00e6g og g\u00e6r i en k\u00f8kkensk\u00e5l eller en k\u00f8kkenmaskine og opl\u00f8s g\u00e6ren.<\/span><\/li>\n<li><span style=\"color: #000000;\">Tils\u00e6t sukker, salt og sm\u00f8r\/margarine.<\/span><\/li>\n<li><span style=\"color: #000000;\">Tils\u00e6t melet, hold dog lidt tilbage, til at justerer konsistensen med.<\/span><\/li>\n<li><span style=\"color: #000000;\">H\u00e5nd\u00e6ltning<\/span><\/li>\n<li><span style=\"color: #000000;\">\u00c6ltes dejen i en k\u00f8kkensk\u00e5l, tages dejen op n\u00e5r den er sammenh\u00e6ngende og \u00e6ltes videre p\u00e5 k\u00f8kkenbordet.<\/span><\/li>\n<li><span style=\"color: #000000;\">\u00c6ltes dejen i h\u00e5nden er det en god ide, at kryds\u00e6lte med begge h\u00e6nder (skiftevis med h\u00f8jre og<\/span><br \/><span style=\"color: #000000;\"> venstre h\u00e5nd) \u2013 tryk med h\u00f8jre h\u00e5nds h\u00e5ndrod ned i dejen samtidig med, at dejen presses v\u00e6k fra<\/span><br \/><span style=\"color: #000000;\"> kroppen, dejen vil under denne fremgangsm\u00e5de rulle \u2013 s\u00e5ledes, at der kommer sp\u00e6nd i dejen.<\/span><br \/><span style=\"color: #000000;\"> Samme fremgangsm\u00e5de bruges med venstre h\u00e5nd.<\/span><\/li>\n<li><span style=\"color: #000000;\">N\u00e5r dejen f\u00f8les sp\u00e6ndstig, glat og ens i struktur er dejen \u00e6ltet tilstr\u00e6kkelig.<\/span><\/li>\n<li><span style=\"color: #000000;\">Drys lidt mel i k\u00f8kken sk\u00e5len og lad dejen h\u00e6ve i sk\u00e5len, tild\u00e6kket med et stykke plastik.<\/span><\/li>\n<li><span style=\"color: #000000;\">1.H\u00e6vning 20 min Form derefter br\u00f8det<\/span><\/li>\n<li><span style=\"color: #000000;\">2.H\u00e6vning i ca 60 min<\/span><\/li>\n<li><span style=\"color: #000000;\">Afbagning ca 210- 220 Grader i 30 min<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_gallery posts_number=&#8221;30&#8243; 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;14274,14275,14276&#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>Fredstone\u00b4s Franskbr\u00f8d Ingredienser til 3 br\u00f8d: Ca. 1000 g. Mel 3 dl. M\u00e6lk 3 dl. Vand ( vand kan undv\u00e6res men s\u00e5 skal der 6 dl m\u00e6lk i ) 1 \u00e6g 50 g. G\u00e6r 100 g. Margarine (eller sm\u00f8r) 2 tsk. Salt 2 tsk. Sukker &nbsp; Fremgangsm\u00e5de k\u00f8kkenmaskine: Bland det hele i r\u00f8resk\u00e5len (hold ca [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14274,"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":[83,87,107,130],"class_list":["post-6415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-franskbroed-rugbroed","tag-bagvaerk","tag-franskbroed","tag-fredstones-deje","tag-hjemmelavet"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6415","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=6415"}],"version-history":[{"count":8,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6415\/revisions"}],"predecessor-version":[{"id":14277,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6415\/revisions\/14277"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/14274"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=6415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=6415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=6415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}