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{"id":9157,"date":"2018-10-17T15:32:53","date_gmt":"2018-10-17T14:32:53","guid":{"rendered":"http:\/\/www.minmatgaleverden.no\/?p=9157"},"modified":"2021-02-13T09:14:37","modified_gmt":"2021-02-13T08:14:37","slug":"boller-og-skolebrod-tangzhong-style","status":"publish","type":"post","link":"http:\/\/www.minmatgaleverden.no\/2018\/10\/17\/boller-og-skolebrod-tangzhong-style\/","title":{"rendered":"Boller og skolebr\u00f8d, Tangzhong – style"},"content":{"rendered":"
Bollene blir s\u00e5 saftig!
\nOg like god dagen etter!<\/p>\n
Jeg bruker fremdeles oppskrift fra<\/p>\n
www.krem.no<\/p>\n
<\/p>\n
Kok f\u00f8rst opp, under omr\u00f8ring:<\/p>\n
200 g melk
\n40 g hvetemel<\/p>\n
Avkj\u00f8l i bakebollen.<\/p>\n
175 g melk, kald
\n20 g gj\u00e6r
\n1 egg
\n460 g hvetemel
\n1 dl sukker
\n2 ts kardemomme
\nen klype salt
\n75 g sm\u00f8r, i terninger<\/p>\n
N\u00e5r den kokte deigen har avkj\u00f8lt nesten helt, <\/a><\/p>\n Trill boller eller skolebr\u00f8d. Stek p\u00e5 225* 8-12 minutter. (Bollene bruker mindre tid enn skolebr\u00f8dene)<\/p>\n <\/a><\/p>\n Lag melisglasur av melis og vann og str\u00f8 p\u00e5 kokos.<\/p>\n Vil du lage kanelboller p\u00e5 samme saftige vis??<\/p>\n #boller #saftige #hjemmebakt #oppskrift #tangzhong #skolebr\u00f8d #kremno #nrkmat<\/p>\n","protected":false},"excerpt":{"rendered":" Jeg elsker denne tangzhong – metoden! Bollene blir s\u00e5 saftig! Og like god dagen etter! Jeg bruker fremdeles oppskrift fra www.krem.no For luftigere og lettere boller, som SAMTIDIG er S\u00c5 saftig, skal du lete lenge etter. Boller . tangzhong – style. Kok f\u00f8rst opp, under omr\u00f8ring: 200 g melk 40 g hvetemel Avkj\u00f8l i […]<\/p>\n","protected":false},"author":1,"featured_media":9160,"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":"","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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\n<\/a>
\nha i resten av ingrediensene utenom sm\u00f8r og salt
\nLa maskinen kna deigen godt, middels fart.
\n(Jeg har nettopp l\u00e6rt at jeg har eltet min for rolig tror jeg)
\nEtter ca 10-15 minutter ha i sm\u00f8r i terninger + salt.
\nElte videre ca 7-10 min.
\nSkru farten opp de siste minuttene.
\nDeigen skal s\u00e5vidt slippe bollen.
\nTa gjerne glutentest. Strekk forsiktig i en liten del av deigen,
\nden skal v\u00e6re glansfull og seig.
\nHeve deigen til dobbelt, tildekket med plast og kj\u00f8kkenh\u00e5ndkle.<\/p>\n
\nEtterheve ca 30-45 minutter. Tildekket.
\nLag forsiktig grop og ha i vaniljekrem om \u00f8nskelig.<\/p>\nOppskrift p\u00e5 Kanelboller tangzhong – style<\/a><\/h2>\n