{"id":15,"date":"2018-12-29T05:31:30","date_gmt":"2018-12-29T05:31:30","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=15"},"modified":"2020-10-26T20:19:27","modified_gmt":"2020-10-26T20:19:27","slug":"tebirkes","status":"publish","type":"post","link":"https:\/\/hansenbryg.dk\/?p=15","title":{"rendered":"Tebirkes"},"content":{"rendered":"\t\t
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Kunsten at bage Wienerbr\u00f8d.\u00a0M\u00e5ske ikke lige til s\u00f8ndag morgen, da det tager lidt tid, men super l\u00e6kkert.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Wienerbr\u00f8dsdej (grunddej der kan bruges til alt wienerbr\u00f8d)<\/span><\/p>\n

<\/p>\n

<\/p>\n

    \n
  • 375 gram mel<\/li>\n
  • 2 dl m\u00e6lk, kold<\/li>\n
  • 25 gram g\u00e6r<\/li>\n
  • 50 gram sukker<\/li>\n
  • 50 gram sm\u00f8r<\/li>\n
  • 1 \u00e6g<\/li>\n<\/ul>\n

    <\/p>\n

    <\/p>\n

    Sm\u00f8r og m\u00e6lk lunes til stue temperatur.<\/p>\n

    <\/p>\n

    <\/p>\n

    M\u00e6lk,g\u00e6r, sukker, \u00e6g og sm\u00f8r blandes.<\/p>\n

    <\/p>\n

    <\/p>\n

    \u00c6lt melet gradvist ind i dejen til denne h\u00e6nger godt sammen til en bl\u00f8d smidig dej (\u00e6lt kun det mest n\u00f8dvendige).<\/p>\n

    H\u00e6ld dejen ud p\u00e5 et mel d\u00e6kket bordet og form den til en stor bolle
    og lad den h\u00e6ve til dobbelt st\u00f8rrelse under et kl\u00e6de, det tager en lille times tid.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Rullesm\u00f8r<\/span><\/p>\n

      \n
    • 375 g Sm\u00f8r<\/li>\n
    • Hvedemel<\/li>\n<\/ul>\n

      <\/p>\n

      <\/p>\n

      Kom godt med mel p\u00e5 bordet. Sammel sm\u00f8rret til en firkantet plade
      ved at banke det fladt med en kagerullen, idet der drysse godt med mel over. Fold
      sm\u00f8rret og drys mere mel over. Bliv ved med denne foldning og udbankning til
      sm\u00f8rret er smidigt og har lidt samme konsistens som dejen.<\/p>\n

      Udruld sm\u00f8rret til en firkantet plade der er 3 – 5mm tyk.\u00a0<\/p>\n

      K\u00f8l sm\u00f8rret s\u00e5 det ikke er bl\u00f8dt men heller ikke sten h\u00e5rdt.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      <\/p>\n

      <\/p>\n

      <\/p>\n

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      Foldning af dej<\/span><\/p>\n

      <\/p>\n

      <\/p>\n

      Rul dejen ud til en firkant der er lidt st\u00f8rre end rullesm\u00f8rret s\u00e5 det lige pr\u00e6cist kan trykkes sammen og lukkes omkring sm\u00f8rret.\u00a0<\/p>\n

      Ved f\u00f8rste foldning lukkes dejen omkring sm\u00f8rret ved at samle de fire hj\u00f8rner ind mod midten, som vist p\u00e5 tegningen.\u00a0<\/p>\n

      \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Den kvadratiske dejplade rulles nu forsigtigt ud til et rektangel s\u00e5 l\u00e6ngden er tre gange st\u00f8rre end bredden. Det er vigtigt at dejen omkring sm\u00f8rret er helt lukket.\u00a0<\/p>\n

      Dejen foldes nu p\u00e5 den lange led s\u00e5 1\/3 del dej foldes ind og 2\/3 foldes over, se skitsen.<\/p>\n

      Dejen k\u00f8les 30 min i k\u00f8leskabet f\u00f8r n\u00e6ste udrulning.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      <\/p>\n

      <\/p>\n

      Drys bordpladen med mel og vend foldningen ned mod bordpladen.<\/p>\n

      Rul forsigtigt dejen ud til et rektangel
      hvor l\u00e6ngden er tre gange end sidens bredde. Ruld dejen tykkest muligt ud s\u00e5 der ikke g\u00e5r huld p\u00e5 lagene. Det er vigtigt at rulle dejen bedst muligt rektangul\u00e6rt med lige sider og skarpe hj\u00f8rner.<\/p>\n

      K\u00f8l derefter dejen 30min i k\u00f8leskab s\u00e5 sm\u00f8rret bliver fast igen og ikke flyder ud.<\/p>\n

      Gentag denne rulle process endnu to gange (og ikke mere!) hvor dejen k\u00f8les mellem hver rulning.<\/p>\n

       Ved sidste rulning formes dejen til en kvadratisk plade p\u00e5 40x40cm.<\/p>\n

      <\/p>\n

      <\/p>\n

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      <\/p>\n

      <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Remonce<\/span><\/p>\n

      <\/p>\n

      <\/p>\n

        \n
      • 50\u00a0<\/span>g sm\u00f8r<\/li>\n
      • 50 g sukker<\/li>\n
      • 50 g marcipan<\/li>\n<\/ul>\n

        <\/p>\n

        <\/p>\n

        ingredienserne blandes sammen til en j\u00e6vn masse.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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        Formning af Birkes<\/span><\/p>\n

        Efterrul dejen til en plade p\u00e5 40 x60cm for Tbirkes.<\/p>\n

        Dejen deles i to halvdele og\u00a0 Fordel halvdelen af Remonce p\u00e5 2\/3 af dejen i l\u00e6ngderetningen. Fold 1\/3 af dejen med remonce ind mod midten og fol dern\u00e6st den modsatte 1\/3 af den modsatte side ind over dejen. (samme m\u00e5de som da sm\u00f8rret blev rullet ind)<\/p>\n

        Vend dejen s\u00e5 samlingen ligger ned mod bordet og sk\u00e6r dejen i 6 – 7 stykker<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        Efterh\u00e6vning<\/span><\/p>\n

        Efterh\u00e6v de f\u00e6rdige birkes 1\/2 – 1 time ved stuetemperatur til de er dobbelt st\u00f8rrelse.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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        Pensling<\/span><\/p>\n

        <\/p>\n

        <\/p>\n

          \n
        • 1 \u00e6g<\/li>\n
        • 1 spsk fl\u00f8de<\/li>\n
        • Birkes<\/li>\n<\/ul>\n

          \u00c6g og fl\u00f8de\/m\u00e6lk piskes sammen og pensles p\u00e5 den foldede dej som derefter vendes i Birkes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Bagning<\/span><\/p>\n

          Bages ved 180\u00a0\u00baC varmluft i ca.\u00a025 minutter.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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          Kunsten at bage Wienerbr\u00f8d. M\u00e5ske ikke lige til s\u00f8ndag morgen, da det tager lidt tid, men super l\u00e6kkert. Wienerbr\u00f8dsdej (grunddej der kan bruges til alt wienerbr\u00f8d) 375 gram mel 2 dl m\u00e6lk, kold 25 gram g\u00e6r 50 gram sukker 50 gram sm\u00f8r 1 \u00e6g Sm\u00f8r og m\u00e6lk lunes til stue temperatur. M\u00e6lk,g\u00e6r, sukker, \u00e6g og sm\u00f8r […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9],"tags":[],"_links":{"self":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/15"}],"collection":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15"}],"version-history":[{"count":20,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/15\/revisions"}],"predecessor-version":[{"id":3686,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/15\/revisions\/3686"}],"wp:attachment":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}