{"id":446,"date":"2015-08-27T12:11:23","date_gmt":"2015-08-27T12:11:23","guid":{"rendered":"http:\/\/jensand.dk\/wordpress\/?p=446"},"modified":"2016-02-02T15:24:04","modified_gmt":"2016-02-02T15:24:04","slug":"tryllestoev","status":"publish","type":"post","link":"https:\/\/jensand.dk\/wordpress\/tryllestoev\/","title":{"rendered":"Tryllest\u00f8v"},"content":{"rendered":"<p>Har h\u00f8rt og l\u00e6st en del om bageenzymer &#8211; nu skal det pr\u00f8ves. P\u00e5 helt alm. hvidt br\u00f8d, fl\u00fctes og lignende.<br \/>\nT\u00e6nker ikke at det skal bruges i rugbr\u00f8det, men m\u00e5ske i sigtebr\u00f8det &#8211; men jeg starter med det hvide.<br \/>\nForts\u00e6ttelse f\u00f8lger . . . . . En meget bl\u00f8d og flydende dej er nu bragt til anden h\u00e6vning i stegesoen:<br \/>\n<a href=\"https:\/\/jensand.dk\/wordpress\/wp-content\/uploads\/2015\/08\/Dej.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-455\" src=\"https:\/\/jensand.dk\/wordpress\/wp-content\/uploads\/2015\/08\/Dej-1024x767.jpg\" alt=\"Dej\" width=\"500\" height=\"375\" srcset=\"https:\/\/jensand.dk\/wordpress\/wp-content\/uploads\/2015\/08\/Dej-1024x767.jpg 1024w, https:\/\/jensand.dk\/wordpress\/wp-content\/uploads\/2015\/08\/Dej-300x225.jpg 300w, https:\/\/jensand.dk\/wordpress\/wp-content\/uploads\/2015\/08\/Dej-600x449.jpg 600w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Opskrift: ca. 150 gr havregryn opl\u00f8st i 2 dl kogende vand &#8211; tils\u00e6ttes 2 dl k\u00e6rnem\u00e6lk og 1 dl minim\u00e6lk.<br \/>\nHeri r\u00f8rer 25 gr g\u00e6r og 11 gr bageenzym &#8211; r\u00f8res op med ca. 5oo gr manitobamel &#8211; henst\u00e5 3 timer.<\/p>\n<p>Dejen er meget bl\u00f8d &#8211; s\u00e5 vend den et par gange med en dejskraber &#8211; og h\u00e6ld den over i en stegeso.<br \/>\nHer efterh\u00e6ver den en times tid<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Har h\u00f8rt og l\u00e6st en del om bageenzymer &#8211; nu skal det pr\u00f8ves. P\u00e5 helt alm. hvidt br\u00f8d, fl\u00fctes og lignende. T\u00e6nker ikke at det skal bruges i rugbr\u00f8det, men m\u00e5ske i sigtebr\u00f8det &#8211; men jeg starter med det hvide. Forts\u00e6ttelse f\u00f8lger . . . . . En meget bl\u00f8d og flydende dej er nu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[85,86,12,101],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts\/446"}],"collection":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/comments?post=446"}],"version-history":[{"count":4,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts\/446\/revisions"}],"predecessor-version":[{"id":457,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts\/446\/revisions\/457"}],"wp:attachment":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/media?parent=446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/categories?post=446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/tags?post=446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}