\ud83d\udd2c Teksturm\u00e5l<\/p>\n
Vi sikter mot:<\/p>\n
et lett gyllent ytre
\net mykt og elastisk indre (ikke smuldrete som noen keto-oppskrifter \ud83d\ude05)
\n\ud83d\udc49 Hemmeligheten = balanse mellom fett + bindemidler + fuktighet
\n\ud83e\uddfe Ingredienser (10\u201312 sm\u00e5 briocher)
\n\ud83e\udd63 Deig
\n180 g mandelmel (helst fint)
\n30 g kokosmel (ikke mer, ellers blir det t\u00f8rt)
\n2 egg (romtemperatur)
\n80 g revet mozzarellaost (smeltet \u2192 elastisk effekt \ud83d\udc4d)
\n40 g kremost
\n40 g smeltet sm\u00f8r
\n2 ss erytritol (eller erytritol\/stevia-blanding)
\n1 pakke bakepulver (\u224810 g)
\n1\/2 ts xantangummi (viktig for elastisitet)
\n1 klype salt
\n1 ts vaniljeekstrakt (valgfritt)
\n\ud83c\udf66 Krem (spiral)
\n120 g mascarpone
\n1 ss s\u00f8tningsmiddel
\n1 ts vaniljeekstrakt
\n(valgfritt: sitronskall eller kanel)<\/p>\n
\n\ud83c\udf6b Topping
\n40 g m\u00f8rke sjokoladebiter (85-90 % eller keto)
\n\ud83d\udc68\u200d\ud83c\udf73 Detaljerte trinn
\n1. \ud83d\udd25 Forbered den “fete deig”-bunnen<\/p>\n
\ud83d\udc49 Dette erstatter den klassiske briochedeigen<\/p>\n
Mikrob\u00f8lgeovn mozzarella og kremost
\n\u2192 30 sekunder + bland
\n\u2192 ytterligere 30 sekunder til smeltet og glatt<\/p>\n
\u26a0\ufe0f Viktig: Bland godt for \u00e5 unng\u00e5 klumper \u2192 glatt deig = bedre tekstur<\/p>\n
2. \ud83e\udd44 Blanding<\/p>\n
Tilsett raskt:<\/p>\n
smeltet sm\u00f8r
\negg<\/p>\n
\ud83d\udc49 Bland raskt (ellers vil egget koke av varmen)<\/p>\n
3. \ud83e\uddc1 T\u00f8rrblanding<\/p>\n
I en separat bolle:<\/p>\n
Mandelmel
\nKokosmel
\nGj\u00e6r
\nXantangummi
\nSalt
\nS\u00f8tningsmiddel<\/p>\n
\ud83d\udc49 R\u00f8r inn i den varme blandingen<\/p>\n
4. \ud83e\udd32 Elting (n\u00f8kkelen til suksess)
\nBland og elt deretter for h\u00e5nd i 2\u20133 minutter.<\/p>\n
\nDeigen skal v\u00e6re:
\n\u2714 Myk
\n\u2714 Litt klissete
\n\u2714 Elastisk (takket v\u00e6re mozzarellaen og xantangummien)<\/p>\n
\ud83d\udc49 Hvis den er for t\u00f8rr \u2192 tilsett 1 ts yoghurt
\n\ud83d\udc49 Hvis den er for klissete \u2192 tilsett litt mandelmel<\/p>\n
5. \ud83d\udccf Kjevle ut jevnt
\nLegg deigen mellom to ark med bakepapir.
\nKjevle ut til et rektangel (ca. 5 mm tykt).<\/p>\n
\ud83d\udc49 Tips: Hvis den er klissete, sett den i kj\u00f8leskapet i 10 minutter.<\/p>\n
6. \ud83c\udf66 Topping
\nFordel mascarpone jevnt.
\nLa det v\u00e6re en 1 cm kant rundt kantene. Kanter
\nLegg p\u00e5 sjokoladebitene
\n7. \ud83d\udd04 Rull
\nRull forsiktig (som en kanelbolle)
\nKlem lett, men uten \u00e5 knuse<\/p>\n
\ud83d\udc49 Skj\u00e6r i 2\u20133 cm store skiver<\/p>\n
8. \ud83e\uddc1 Form
\nLegg p\u00e5 en stekeplate dekket med bakepapir
\nLa det v\u00e6re litt mellomrom mellom dem (de vil bl\u00e5se seg litt opp)<\/p>\n
9. \ud83e\udd5a Eggevask (visuelt viktig)
\n1 eggeplomme + 1 ts vann
\n\ud83d\udc49 Pensle p\u00e5 \u2192 gyllen effekt som p\u00e5 bildet ditt
\n10. \ud83d\udd25 Stek
\n180\u00b0C (350\u00b0F) vanlig ovn
\n18 til 22 min<\/p>\n
\ud83d\udc49 F\u00f8lg med p\u00e5 dem:<\/p>\n
bunn gyllenbrun
\n\u00f8verst litt brun
\n11. \u23f3 Hvil (IKKE HOPP OVER)
\nLa avkj\u00f8les i 10\u201315 min
\n\ud83d\udc49 De vil bli faste (ellers blir de for myke)
\n\u2696\ufe0f Omtrentlige verdier (per brioche)
\nKarbohydrater Nettovekt: ~2\u20133 g
\nFett: H\u00f8yt
\nProtein: Moderat<\/p>\n","protected":false},"excerpt":{"rendered":"
\ud83d\udd2c Teksturm\u00e5l Vi sikter mot: et lett gyllent ytre et mykt og elastisk indre (ikke smuldrete som noen keto-oppskrifter \ud83d\ude05) \ud83d\udc49 Hemmeligheten = balanse mellom fett + bindemidler + fuktighet \ud83e\uddfe Ingredienser (10\u201312 sm\u00e5 briocher) \ud83e\udd63 Deig 180 g mandelmel (helst fint) 30 g kokosmel (ikke mer, ellers blir det t\u00f8rt) 2 egg (romtemperatur) 80…<\/p>\n","protected":false},"author":1,"featured_media":1375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","article","has-background",false,"dark-theme-","has-excerpt","has-avatar","has-author","has-nickname","has-date","has-comment-count","has-category-meta","has-read-more","has-title","has-post-media","thumbnail-"],"_links":{"self":[{"href":"https:\/\/enkel-matlagning.autobel.biz\/index.php?rest_route=\/wp\/v2\/posts\/1374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/enkel-matlagning.autobel.biz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/enkel-matlagning.autobel.biz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/enkel-matlagning.autobel.biz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/enkel-matlagning.autobel.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1374"}],"version-history":[{"count":1,"href":"https:\/\/enkel-matlagning.autobel.biz\/index.php?rest_route=\/wp\/v2\/posts\/1374\/revisions"}],"predecessor-version":[{"id":1376,"href":"https:\/\/enkel-matlagning.autobel.biz\/index.php?rest_route=\/wp\/v2\/posts\/1374\/revisions\/1376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/enkel-matlagning.autobel.biz\/index.php?rest_route=\/wp\/v2\/media\/1375"}],"wp:attachment":[{"href":"https:\/\/enkel-matlagning.autobel.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/enkel-matlagning.autobel.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/enkel-matlagning.autobel.biz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}