{"id":6420,"date":"2015-10-11T06:54:53","date_gmt":"2015-10-11T04:54:53","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=6420"},"modified":"2022-12-10T10:33:17","modified_gmt":"2022-12-10T09:33:17","slug":"fredstones-franskbroed-2","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/fredstones-franskbroed-2\/","title":{"rendered":"Fredstone\u00b4s Franskbr\u00f8d-2"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

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Fredstone\u00b4s Franskbr\u00f8d<\/h5>\n
Ingredienser til 2 br\u00f8d:<\/strong><\/h5>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
    \n
  • 4 dl. vand<\/li>\n
  • 35 g. g\u00e6r<\/li>\n
  • 1 \u00e6g<\/li>\n
  • 10 g. sukker<\/li>\n
  • 13 g. salt<\/li>\n
  • 66 g. sm\u00f8r<\/li>\n
  • 600 g. mel CA.<\/li>\n<\/ul>\n

    Fremgangsm\u00e5de:<\/strong><\/p>\n

      \n
    • R\u00f8r g\u00e6ren ud i vandet<\/li>\n
    • Tils\u00e6t \u00e6g, salt, sukker, sm\u00f8r og ca. 90 % af melet, straks melet evt. er optaget i dejen, tils\u00e6ttes resten.<\/li>\n
    • Juster dejen evt. med mere mel, s\u00e5 dejen har en behagelig konsistens, dejen skal f\u00f8les dejlig at arbejde med, den m\u00e5 ikke f\u00f8les klistret.<\/li>\n
    • \u00c6lt dejen godt til den er glat, smidig og f\u00f8les elastisk. (foretag en dejpr\u00f8ve)<\/li>\n
    • D\u00e6k dejen til med et stykke plastik for at holde p\u00e5 fugten fra dejen. Lad dejen h\u00e6ve i 30 min<\/li>\n
    • Del derefter dejen i 2 lige store stykker og form dem p\u00e6n rund (virke\/stramme dejen op)<\/li>\n
    • D\u00e6k igen dejen til med plastik og lad dejen hvile i 15 min.<\/li>\n
    • Form s\u00e5 dine franskbr\u00f8d<\/li>\n
    • Tild\u00e6k begge franskbr\u00f8d med plastik og stil dem et s\u00e5 lunt sted som mulig, til h\u00e6vning i ca. 1 time<\/li>\n
    • N\u00e5r franskbr\u00f8det er h\u00e6vet op til kanten, sk\u00e6res der et p\u00e6nt snit i begge br\u00f8d.<\/li>\n
    • B\u00e6r derefter franskbr\u00f8dene ud p\u00e5 den gennemvarme Fredstone og bag dem i 25 min. v\/210 grader.<\/li>\n
    • N\u00e5r de 25 min. er g\u00e5et, vippes franskbr\u00f8dene ud af formen og de bages yderligere 5 min. direkte p\u00e5 Fredstone, p\u00e5 den m\u00e5de f\u00e5r vi et par utrolige l\u00e6kre og spr\u00f8de franskbr\u00f8d<\/li>\n<\/ul>\n

      Tip:<\/strong><\/p>\n

      Hvis du \u00f8nsker, at give dig selv optimal mulighed for at lave et par l\u00e6krer franskbr\u00f8d, s\u00e5 er en god gylden regel, at ramme en dejtemperatur p\u00e5 26 grader, da det er den optimale temperatur for g\u00e6ren at arbejde under.
      \nHvordan \u201crammer\u201d du s\u00e5 en dejtemperatur p\u00e5 26 grader.?
      \nDet g\u00f8r du ved at gange den \u00f8nskede dejtemperatur (26 grader) med 2 dvs. 52 grader, fra de 52 grader tr\u00e6kker vi melets temperatur og det resultat det giver, skal vandet v\u00e6re, s\u00e5 rammer du en dejtemperatur p\u00e5 26 grader.
      \nEks. 26 x 2 = 52 \u2013 27 grader (melets temperatur) = 25 grader (vandets temperatur) BUM.
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      Fredstone\u00b4s Franskbr\u00f8d Ingredienser til 2 br\u00f8d: 4 dl. vand 35 g. g\u00e6r 1 \u00e6g 10 g. sukker 13 g. salt 66 g. sm\u00f8r 600 g. mel CA. Fremgangsm\u00e5de: R\u00f8r g\u00e6ren ud i vandet Tils\u00e6t \u00e6g, salt, sukker, sm\u00f8r og ca. 90 % af melet, straks melet evt. er optaget i dejen, tils\u00e6ttes resten. Juster dejen […]<\/p>\n","protected":false},"author":1,"featured_media":14256,"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-6420","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\/6420","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=6420"}],"version-history":[{"count":4,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6420\/revisions"}],"predecessor-version":[{"id":14258,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6420\/revisions\/14258"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/14256"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=6420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=6420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=6420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}