{"id":471687,"date":"2002-09-13T00:00:00","date_gmt":"2002-09-13T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20020912\/petit-chouer-med-bar\/"},"modified":"2016-07-12T14:45:53","modified_gmt":"2016-07-12T14:45:53","slug":"petit-chouer-med-bar","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20020913\/petit-chouer-med-bar\/","title":{"rendered":"Petit-chouer med b\u00e4r"},"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\">3 dl vatten<\/span> <\/li>\n<li><span class=\"recipeingredient\">100 g sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 dl vetemj\u00f6l<\/span>                       <span class=\"recipeingredientcomment\">(120 g)<\/span><\/li>\n<li><span class=\"recipeingredient\">3 st \u00e4gg<\/span>                       <span class=\"recipeingredientcomment\">medelstora<\/span><\/li>\n<\/ul>\n<h3>Fyllning till 4 bakelser:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">2.5 dl vaniljvisp<\/span>                       <span class=\"recipeingredientcomment\">(vanilj)visp<\/span><br \/>\n                                                              <span class=\"recipeingredient\">150 g b\u00e4r<\/span>                       <span class=\"recipeingredientcomment\">f\u00e4rska eller tinade<\/span>\n                                    <\/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                Koka upp vattnet med sm\u00f6ret i en kastrull, r\u00f6r s\u00e5 i mj\u00f6let, anv\u00e4nd rej\u00e4l tr\u00e4- eller plastgaffel. L\u00e5t massan koka under kraftfull omr\u00f6rning tills den sl\u00e4pper kastrullens botten. Ta smeten fr\u00e5n v\u00e4rmen och l\u00e5t den svalna.\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                R\u00f6r i ett \u00e4gg i taget och r\u00f6r om rej\u00e4lt mellan varje ny \u00e4ggtillsats. Klicka (eller spritsa) ut smeten p\u00e5 papprad pl\u00e5t till bullar av \u00f6nskad form. Gr\u00e4dda i nedre delen av ugnen, 200 grader, 40 minuter. Bullarna ska vara helt torra. Var noga med att inte \u00f6ppna ugnsluckan under de f\u00f6rsta 10 minuterna, d\u00e5 sjunker bullarna ohj\u00e4lpligt ihop.\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                Ta ut de f\u00e4rdiga bullarna och l\u00e5t dem kallna. De kan mycket v\u00e4l bakas ett par dagar i f\u00f6rv\u00e4g och st\u00e5 framme, o\u00f6vert\u00e4ckta. Klipp eller sk\u00e4r ett lock av fyra bullar och fyll med vaniljvisp och b\u00e4r.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              Resterande bullar kan senare fyllas med till exempel skaldjurssallad, till en entr\u00e9, eller chokladmousse. (Det \u00e4r sv\u00e5rt att g\u00f6ra en mindre sats.)\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 3 dl vatten 100 g sm\u00f6r 2 dl vetemj\u00f6l (120 g) 3 st \u00e4gg medelstora Fyllning till 4 bakelser: 2.5 dl vaniljvisp (vanilj)visp&#8230;<\/p>\n","protected":false},"author":1,"featured_media":471688,"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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