{"id":570,"date":"2022-02-04T12:45:08","date_gmt":"2022-02-04T12:45:08","guid":{"rendered":"https:\/\/food.tenki.dk\/?p=570"},"modified":"2022-02-04T12:45:08","modified_gmt":"2022-02-04T12:45:08","slug":"teboller-2","status":"publish","type":"post","link":"https:\/\/food.tenki.dk\/index.php\/2022\/02\/04\/teboller-2\/","title":{"rendered":"Teboller"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> <\/a>\n\t\n\t\n<\/div>\n

Teboller<\/h2>\n
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Prep Time<\/span>4 hours<\/span><\/span> hrs<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>10<\/span> stks<\/span><\/span><\/div>\n\n\n\n\n

Ingredienser<\/h3>

Dej<\/h4>
  • 1,5<\/span> dl<\/span> Koldt vand<\/span><\/li>
  • 17<\/span> g<\/span> G\u00e6r<\/span><\/li>
  • 1<\/span> \u00c6g<\/span><\/li>
  • 313<\/span> g<\/span> Hvedemel<\/span> (Meyers)<\/span><\/li>
  • 33<\/span> g<\/span> Sukker<\/span><\/li>
  • 5<\/span> g<\/span> Salt<\/span><\/li>
  • 25<\/span> g<\/span> Sm\u00f8r<\/span><\/li><\/ul><\/div>

    Pensling<\/h4>
    • 1<\/span> \u00c6g<\/span><\/li><\/ul><\/div><\/div>\n
      \n

      Fremgangsm\u00e5de<\/h3>

      \u00c6ltning af bl\u00f8ddej<\/h4>
      • Kom vand og g\u00f8r i r\u00f8resk\u00e5len, og r\u00f8r, til g\u00e6ren er helt opl\u00f8st. Sl\u00e5 \u00e6ggene ud i sk\u00e5len, og r\u00f8r dem sammen med vandet.<\/span><\/div><\/li>
      • Kom mel og sukker i sk\u00e5len, og \u00e6lt dejen got ved lav hastighed (1,5-2), til den er glat og blank og slipper sk\u00e5len. Det er tegn p\u00e5, at der er dannet glutenstrenge, og at dejen er klar. Det tager ca. 6-8 min.<\/span><\/div><\/li>
      • Sk\u00e6r sm\u00f8rret i sm\u00e5 terninger, og kom det hele i sk\u00e5len p\u00e5 en gang.<\/span><\/div><\/li>
      • \u00c6lt sm\u00f8ret godt ind i dejen, til den igen er glat og blank og slipper sk\u00e5len, og stop s\u00e5 med at \u00e6lte. N\u00e5r sm\u00f8ret l\u00e6gger sig p\u00e5 glutenstrengene og g\u00f8r dem mere elastiske og glatte, bliver de ogs\u00e5 mere s\u00e5rbare, ogs\u00e5 vil de kn\u00e6kke p\u00e5 et tidspunkt, hvis du \u00e6lter videre.<\/span><\/div><\/li><\/ul><\/div>

        H\u00e6vning og formning af dejen<\/h4>
        • Kom dejen over i en ren sk\u00e5l med l\u00e5g, og lad den hvile p\u00e5 k\u00f8kkenbordet i ca. \u00bd-1 time. I k\u00f8leskabet kan den sagtens st\u00e5 natten over.<\/span><\/div><\/li>
        • N\u00e5r dejen er f\u00e6rdig med at have, s\u00e5 deles dejen i 10 dele, som formes til boller. L\u00e6g dem p\u00e5 to bageplader med bagepapir. S\u00f8rg for, at der er god afstand mellem bollerne, s\u00e5 de ikke flyder sammen under h\u00e6vningen. Bollerne d\u00e6kkes til med film med mel p\u00e5, s\u00e5 filmen ikke klistrer sammen.<\/span><\/div><\/li>
        • Bollerne h\u00e6ver i 2-3 timer, s\u00e5 de er dobbelt st\u00f8rrelse. Denne tid afh\u00e6nger af varmen i k\u00f8kkenet.<\/span><\/div><\/li><\/ul><\/div>

          Pensling og bagning<\/h4>
          • Pensl bollerne med et sammenpisket \u00e6g, s\u00e5 de f\u00e5r en flot blank overflade.<\/span><\/div><\/li>
          • Bag bollerne ved 200\u00b0 aldmindelig over- og undervarme i 10-12 min. Bollerne er f\u00e6rdige, n\u00e5r de har en flot gylden farve. Flyt dem over p\u00e5 en rist og lad dem k\u00f8le af.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
            <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"footnotes":""},"categories":[55],"tags":[145],"class_list":["post-570","post","type-post","status-publish","format-standard","hentry","category-opskrifter","tag-bagvaerk"],"_links":{"self":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/comments?post=570"}],"version-history":[{"count":1,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/570\/revisions"}],"predecessor-version":[{"id":571,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/570\/revisions\/571"}],"wp:attachment":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/media?parent=570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/categories?post=570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/tags?post=570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}