{"id":2623,"date":"2018-08-06T11:27:54","date_gmt":"2018-08-06T10:27:54","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2623"},"modified":"2018-08-06T11:28:21","modified_gmt":"2018-08-06T10:28:21","slug":"schoko-broetchen","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2623","title":{"rendered":"Schoko-Br\u00f6tchen"},"content":{"rendered":"<p><em>Sjokoladeboller<\/em> (<a href=\"https:\/\/trinesmatblogg.no\/recipe\/sjokoladeboller-og-norges-beste-bakst\/\" target=\"_blank\">Trines matblogg<\/a>).<\/p>\n<div id=\"attachment_2624\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2018\/08\/sjokoladeboller.png\"><img aria-describedby=\"caption-attachment-2624\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2018\/08\/sjokoladeboller.png\" alt=\"Sjokoladeboller\" width=\"250\" height=\"121\" class=\"size-full wp-image-2624\" \/><\/a><p id=\"caption-attachment-2624\" class=\"wp-caption-text\">Sjokoladeboller<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n950-1000 g hvetemel<br \/>\n5 dl melk (20-25 grader)<br \/>\n25 g fersk gj\u00e6r (eller 1\/2 pose t\u00f8rrgj\u00e6r per 25 g fersk gj\u00e6r)<br \/>\n120 g sukker<br \/>\n1 ts malt kardemomme<br \/>\n1\/4-1\/2 ts salt<br \/>\n2 egg (1 til deigen og 1 sammenvispet til pensling)<br \/>\n150 g sm\u00f8r, i terninger<br \/>\n150 g m\u00f8rk kokesjokolade i biter (sjokoladeknapper eller hakket sjokolade)<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Ha alle ingrediensene til bolledeigen, med unntak av sm\u00f8ret, i bakebollen. Det er ikke n\u00f8dvendig \u00e5 r\u00f8re ut fersk gj\u00e6r i v\u00e6sken, bare smuldre den lett opp med hendene.<\/li>\n<li>La deigen elte i en kj\u00f8kkenmaskin med eltekroker i 10-15 minutter p\u00e5 sakte til middels fart. Juster eventuelt med mer mel dersom deigen virker l\u00f8s.<\/li>\n<li>Tilsett s\u00e5 sm\u00f8ret i sm\u00e5 terninger og elt til deigen slipper kantene i eltebollen og alt sm\u00f8ret er eltet godt inn i deigen, etter 5-10 minutter. \u00d8k gjerne farten underveis.<\/li>\n<li>Kle bakebollen med plast eller ha p\u00e5 lokk, og sett deigen p\u00e5 et trekkfritt sted for heving, i ca. en times tid. Det er viktig at deigen f\u00e5r heve seg i sitt eget tempo. En tommelfingerregel er \u00e5 la den heve til omtrent dobbel st\u00f8rrelse. Du skal n\u00e5 ha en elastisk og smidig deig som lett lar seg forme.<\/li>\n<\/ul>\n<ul>\n<li>Ha deigen p\u00e5 melet underlag og del den opp i ca. 24 jevnstore biter.<\/li>\n<li>Trill til runde boller. Ha i sjokoladebitene i n\u00e5r du triller bollene, 2 -3 biter i hver bolle.<\/li>\n<li>Fordel bollene p\u00e5 2-3 bakepapirkledde bakebrett. La dem heve under klede i ca. 45 minutter.<\/li>\n<\/ul>\n<ul>Stekes ved 225 grader (over- og undervarme), p\u00e5 midterste rille, i 10-12 minutter.<\/li>\n<li>Avkj\u00f8les p\u00e5 rist.<\/li>\n<\/ul>\n<p>Nytes gjerne lunkne, sammen med en god kopp kaffe eller et glass melk.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania & Arnold<\/li>\n\n -->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Sjokoladeboller (Trines matblogg). Zutaten: 950-1000 g hvetemel 5 dl melk (20-25 grader) 25 g fersk gj\u00e6r (eller 1\/2 pose t\u00f8rrgj\u00e6r per 25 g fersk gj\u00e6r) 120 g sukker 1 ts malt kardemomme 1\/4-1\/2 ts salt 2 egg (1 til deigen og 1 sammenvispet til pensling) 150 g sm\u00f8r, i terninger 150 g m\u00f8rk kokesjokolade i &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2623\" class=\"more-link\">Continue reading &lsquo;Schoko-Br\u00f6tchen&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[58,326],"tags":[351,174,195,367,61,676,60,161,203,710,504,173],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2623"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2623"}],"version-history":[{"count":1,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2623\/revisions"}],"predecessor-version":[{"id":2625,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2623\/revisions\/2625"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}