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{"id":10487,"date":"2019-03-04T19:29:54","date_gmt":"2019-03-04T18:29:54","guid":{"rendered":"http:\/\/www.minmatgaleverden.no\/?p=10487"},"modified":"2019-03-04T06:36:40","modified_gmt":"2019-03-04T05:36:40","slug":"grove-gode-gulrotrundstykker","status":"publish","type":"post","link":"http:\/\/www.minmatgaleverden.no\/2019\/03\/04\/grove-gode-gulrotrundstykker\/","title":{"rendered":"Grove, Gode Gulrotrundstykker."},"content":{"rendered":"
Rundstykker med god smak.<\/p>\n
Passer perfekt til suppe,
\nmatpakke, kveldsmat,
\neller som lunsj, med en god vegetaromelett.<\/p>\n
Det var der inspirasjonen kom fra,
\nvi tester ut nye oppskrifter p\u00e5 jobben,
\ngulrotrundstykker og vegetaromelett var dagens lunsj i forrige uke.<\/p>\n
Denne oppskriften er derimot min egen,
\nmen inspirert fra jobben min alts\u00e5.<\/p>\n
400 g melk<\/strong> Liten sk\u00e5l Solsikkekjerner til garnityr<\/strong><\/p>\n Ha kald melk, gj\u00e6r, mel og kjerner samt kardemomme i bakebollen. Hvorfor kald melk?<\/em><\/strong> Ha i revet gulrot, salt og olje, La deigen heve tildekket, gjerne med plast og kj\u00f8kkenh\u00e5ndkle Trill rundstykker. Sett ovnen p\u00e5 220*<\/p>\n Spray rundstykkene med vann. <\/p>\n","protected":false},"excerpt":{"rendered":" Rundstykker med god smak. Passer perfekt til suppe, matpakke, kveldsmat, eller som lunsj, med en god vegetaromelett. Det var der inspirasjonen kom fra, vi tester ut nye oppskrifter p\u00e5 jobben, gulrotrundstykker og vegetaromelett var dagens lunsj i forrige uke. Denne oppskriften er derimot min egen, men inspirert fra jobben min alts\u00e5. Gulrotrundstykker. 400 g melk […]<\/p>\n","protected":false},"author":1,"featured_media":10520,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_oct_exclude_from_cache":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"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":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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\n20 g gj\u00e6r<\/strong>
\n200 g sammalt hvete grov<\/strong>
\n100 g solsikkekjerner<\/strong>
\n1\/2 ts kardemomme<\/strong>
\n300 g hvetemel<\/strong>
\n2 gulr\u00f8tter, mellomstore, revet (ca 170 g ferdig revet)<\/strong>
\n1,5 ts salt<\/strong>
\n2 ss\u00a0 n\u00f8ytral olje raps\/solsikke<\/strong><\/p>\n
\nLa maskin kna deigen ca 15 minutter, eller kna enda lengre for h\u00e5nd.<\/p>\n
\nN\u00e5r deigen knas s\u00e5 lenge varmes den opp naturlig,<\/em><\/strong>
\nhar du varm melk vil deigen gjerne bli for varm.<\/em><\/strong><\/p>\n
\nkna deigen videre enda et kvarter,
\nskru opp tempoet mot slutten s\u00e5 deigen samler seg.
\nDet er bedre at den er litt klissete, enn for hard.<\/p>\n
\nca 30 minutt\/til dobbel st\u00f8rrelse<\/p>\n
\nJeg hadde mine p\u00e5 ca 100g hver
\nLag en liten sk\u00e5l med solsikkefr\u00f8 og dypp dem nedi,
\nf\u00f8r du setter dem p\u00e5 plate til etterheving.
\nDekk lett med plast,
\netterheve i 40 minutter.<\/p>\n
\nStek i ca 20 minutter. Avkj\u00f8l p\u00e5 rist<\/p>\n