{"id":168,"date":"2016-08-04T18:10:00","date_gmt":"2016-08-04T18:10:00","guid":{"rendered":"http:\/\/thebakingdays.com\/index.php\/2016\/08\/04\/snurrer-med-blabaer-og-sitron\/"},"modified":"2019-09-14T13:59:31","modified_gmt":"2019-09-14T13:59:31","slug":"snurrer-med-blabaer-og-sitron","status":"publish","type":"post","link":"https:\/\/thebakingdays.com\/index.php\/2016\/08\/04\/snurrer-med-blabaer-og-sitron\/","title":{"rendered":"Snurrer med bl\u00e5b\u00e6r og sitron"},"content":{"rendered":"<p>&nbsp;<\/p>\r\n<p style=\"text-align: center;\">Disse ble veldig saftige og gode, bl\u00e5b\u00e6r passer faktisk veldig godt i boller!\u00a0<\/p>\r\n<p>&nbsp;<\/p>\r\n<p>Lag bolledeigen, oppskrift finner du <a href=\"http:\/\/thebakingdays.com\/index.php\/2015\/10\/07\/grunnoppskrift-sot-gjaedeig\/\">her<\/a><\/p>\r\n<p>&nbsp;<\/p>\r\n<h6>Lemon curd:<\/h6>\r\n<ul>\r\n<li>2 eggeplommer<\/li>\r\n<li>2 egg<\/li>\r\n<li>75 g sukker<\/li>\r\n<li>Revet skall fra 2 sitroner<\/li>\r\n<li>0,80 dl sitronsaft<\/li>\r\n<li>100 g sm\u00f8r<\/li>\r\n<\/ul>\r\n<p>&nbsp;<\/p>\r\n<h6>Slik gj\u00f8r du:<\/h6>\r\n<div>&#8211; Ha alle ingredienser unntatt sm\u00f8r i en bolle (helst av st\u00e5l eller metall), Visp ingrediensene godt sammen og sett bollen over en kjele med kokende vann. Fortsett \u00e5 visp til blandingen tykner, det tar noen minutter.\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div>&#8211; N\u00e5r blandingen har tyknet tar du den av varmen og visper inn sm\u00f8ret. La lemon curden avkj\u00f8les helt.\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div>\r\n<div>&#8211; N\u00e5r deigen er ferdig hevet har du den ut p\u00e5 en lett melet kj\u00f8kkenbenk. Elt deigen lett med hendene en liten stund for \u00e5 f\u00e5 en smidig deig. Del deigen i to.\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div>&#8211; Ta den ene delen og kjevle den ut til et rektangel. Bruk en skje til \u00e5 fordele et tynt lag med lemon curd over hele rektangelet. Deretter str\u00f8r du over bl\u00e5b\u00e6r.\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div><img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/2.bp.blogspot.com\/-OTAR9JItFBs\/V6T_SFkFCNI\/AAAAAAAABfk\/oxy0FxreFYoJn8huLoDGqw70qREgxxSTQCEw\/s1600\/sitron.jpg\" alt=\"This image has an empty alt attribute; its file name is sitron.jpg\" width=\"379\" height=\"379\" \/><\/div>\r\n<\/div>\r\n<div>\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div>\r\n<div>&#8211;\u00a0 Rull deigen til en stor p\u00f8lse. Del deigen i like store deler.\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div>&#8211; Kle et stekebrett med bakepapir og legg snurrene p\u00e5. La de etterheve i ca 30 minutter. Pensle snurrene med et sammenvispet egg. Stek p\u00e5 200 grader i ca 15- 20 minutter.\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<\/div>\r\n<div>\r\n<div>\u00a0<\/div>\r\n<\/div>\r\n\r\n<figure class=\"wp-block-image\"><img loading=\"lazy\" width=\"1024\" height=\"785\" class=\"wp-image-1115\" src=\"http:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/bolle1-1024x785.jpg\" alt=\"\" srcset=\"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/bolle1-1024x785.jpg 1024w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/bolle1-300x230.jpg 300w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/bolle1-768x589.jpg 768w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/bolle1-1140x874.jpg 1140w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/bolle1.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img src=\"http:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/bolle4-1024x586.jpg\" alt=\"This image has an empty alt attribute; its file name is bolle4-1024x586.jpg\" \/><\/figure>\r\n","protected":false},"excerpt":{"rendered":"<p>Disse ble veldig saftige og gode, bl\u00e5b\u00e6r passer faktisk veldig godt i boller!\u00a0<\/p>\n","protected":false},"author":1,"featured_media":1116,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[11,23],"tags":[],"jetpack_featured_media_url":"https:\/\/thebakingdays.com\/wp-content\/uploads\/2016\/08\/bolle.jpg","_links":{"self":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/168"}],"collection":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/comments?post=168"}],"version-history":[{"count":9,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/168\/revisions"}],"predecessor-version":[{"id":1750,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/168\/revisions\/1750"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media\/1116"}],"wp:attachment":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media?parent=168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/categories?post=168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/tags?post=168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}