{"id":599756,"date":"2008-07-03T00:00:00","date_gmt":"2008-07-03T00:00:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20080702\/kornkringlor-6378\/"},"modified":"2016-06-22T14:01:46","modified_gmt":"2016-06-22T14:01:46","slug":"kornkringlor-6378","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20080703\/kornkringlor-6378\/","title":{"rendered":"Kornkringlor"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">50 g sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 dl l\u00e4ttmj\u00f6lk<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 dl filmj\u00f6lk<\/span>                       <span class=\"recipeingredientcomment\">(0,5% fett)<\/span><\/li>\n<li><span class=\"recipeingredient\">0.5 pkt j\u00e4st<\/span>                       <span class=\"recipeingredientcomment\">(25 g)<\/span><\/li>\n<li><span class=\"recipeingredient\">0.5 tsk salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 dl r\u00e5gmj\u00f6l<\/span>                       <span class=\"recipeingredientcomment\">fint<\/span><\/li>\n<li><span class=\"recipeingredient\">2 dl kornmj\u00f6l<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 dl vetemj\u00f6l<\/span>                       <span class=\"recipeingredientcomment\">samt 1 dl ytterligare under utbakningen<\/span><\/li>\n<li><span class=\"recipeingredient\">1 tsk hjorthornssalt<\/span> <\/li>\n<\/ul>\n<h3>Ugn: 225\u00b0<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Sm\u00e4lt fettet och blanda det med mj\u00f6lken och filmj\u00f6lken. L\u00e5t degspadet bli fingervarmt innan du smular i j\u00e4sten och r\u00f6r om s\u00e5 att den l\u00f6ser sig.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                Tills\u00e4tt salt och de olika mj\u00f6lsorterna tillsammans med hjorthornssaltet. Arbeta till en smidig deg och l\u00e5t j\u00e4sa i \u00f6vert\u00e4ckt bunke i 30 minuter.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                Skrapa ned degen p\u00e5 mj\u00f6lat bord och rulla ut fingertjocka l\u00e4ngder, ca 16 cm l\u00e5nga. Forma till kringlor och l\u00e5t dem j\u00e4sa p\u00e5 pl\u00e5ten i 20\u201330 minuter.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Gr\u00e4dda till lagom f\u00e4rg p\u00e5 mittfalsen, 10\u201312 minuter. Servera kringlorna precis som de \u00e4r eller med sm\u00f6rg\u00e5sfett eller n\u00e5gon smaksatt ostmassa.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              Sm\u00e5l\u00e4ndska kornkringlor fanns med i artikeln \u201dAnnorlunda semester \u2013 utvandrarleden\u201d i HJ nr 23\/2008. I ursprungsreceptet ing\u00e5r 1 dl socker, men du v\u00e4ljer sj\u00e4lv hur s\u00f6t deg du vill ha. I den h\u00e4r spalten f\u00f6redrar vi att baka kringlorna utan socker.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 50 g sm\u00f6r 2 dl l\u00e4ttmj\u00f6lk 2 dl filmj\u00f6lk (0,5% fett) 0.5 pkt j\u00e4st (25 g) 0.5 tsk salt 2 dl r\u00e5gmj\u00f6l fint&#8230;<\/p>\n","protected":false},"author":1,"featured_media":599757,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","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":"","ast-disable-related-posts":"","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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