{"id":583,"date":"2022-02-04T13:07:44","date_gmt":"2022-02-04T13:07:44","guid":{"rendered":"https:\/\/food.tenki.dk\/?p=583"},"modified":"2022-02-04T13:07:44","modified_gmt":"2022-02-04T13:07:44","slug":"kanelsnegle","status":"publish","type":"post","link":"https:\/\/food.tenki.dk\/index.php\/2022\/02\/04\/kanelsnegle\/","title":{"rendered":"Kanelsnegle"},"content":{"rendered":"
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Kanelsnegle<\/h2>\n
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Prep Time<\/span>5 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>20<\/span> snegle<\/span><\/span><\/div>\n\n\n\n\n

Ingredienser<\/h3>

Dej<\/h4>
  • 2<\/span> dl<\/span> S\u00f8dm\u00e6lk<\/span><\/li>
  • 35<\/span> g<\/span> G\u00e6r<\/span><\/li>
  • 1<\/span> \u00c6g<\/span><\/li>
  • 500<\/span> g<\/span> Hvedemel<\/span> (Meyers)<\/span><\/li>
  • 35<\/span> g<\/span> Sukker<\/span><\/li>
  • 8<\/span> g<\/span> Salt<\/span><\/li>
  • 75<\/span> g<\/span> Sm\u00f8r<\/span><\/li><\/ul><\/div>

    Remonce<\/h4>
    • 200<\/span> g<\/span> Sm\u00f8r<\/span><\/li>
    • 200<\/span> g<\/span> Sukker<\/span><\/li>
    • 20<\/span> g<\/span> St\u00f8dt kanel<\/span><\/li><\/ul><\/div>

      Pensling og pynt<\/h4>
      • 1<\/span> \u00c6g<\/span><\/li>
      • 100<\/span> g<\/span> Flormelis<\/span><\/li>
      • 5<\/span> Spsk<\/span> Vand<\/span><\/li><\/ul><\/div><\/div>\n
        \n

        Fremgangsm\u00e5de<\/h3>

        Dej<\/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, sukker og salt 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<\/h4>
          • Lad dejen hvile koldt i 1 time.<\/span><\/div><\/li><\/ul><\/div>

            Remonce<\/h4>
            • R\u00f8r ingredienserne sammen i en sk\u00e5l til en ensartet masse. Kom remoncen i en beholder med l\u00e5g, og lad den st\u00e5 p\u00e5 k\u00f8kkenbordet, indtil du skal bruge den.<\/span><\/div><\/li><\/ul><\/div>

              H\u00e6vning og formning af dejen<\/h4>
              • N\u00e5r dejen har hvilet, ruller du den ud til et rektangel p\u00e5 50 x 20 cm. Drej dejen, s\u00e5 den ene korte side vender mod dig selv. Fordel remoncen ud over dejen i et j\u00e6vnt lag, men lad de sidste 5 cm. p\u00e5 den ene side, der vender v\u00e6k fra dig, v\u00e6re fri. Tag fat i den korte side, der vender mod dig, og rul dejen sammen til en tyk p\u00f8lse. Sk\u00e6r p\u00f8lsen ud i 20 lige store skiver, og fold de 5 cm. dej uden remonce ind under sneglen. L\u00e6g sneglene p\u00e5 fire bageplader med bagepapir med god afstand imellem.<\/span><\/div><\/li>
              • Lad sneglene h\u00e6ve i 1 time med film med mel p\u00e5, s\u00e5 filmen ikke klistrer sammen. Hold \u00f8je med sneglene, s\u00e5 de ikke bliver for store.<\/span><\/div><\/li><\/ul><\/div>

                Pensling og bagning<\/h4>
                • Pensl sneglene med et sammenpisket \u00e6g, og bag dem i 10 min. p\u00e5 200\u00b0 varmluft. Flyt sneglene over p\u00e5 en rist, lad dem k\u00f8le af, og pynt dem med glasur.<\/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":[1],"tags":[],"class_list":["post-583","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/583","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=583"}],"version-history":[{"count":1,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/583\/revisions"}],"predecessor-version":[{"id":584,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/583\/revisions\/584"}],"wp:attachment":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/media?parent=583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/categories?post=583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/tags?post=583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}