{"id":1364,"date":"2011-05-02T16:00:06","date_gmt":"2011-05-02T16:00:06","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1364"},"modified":"2011-05-02T16:00:06","modified_gmt":"2011-05-02T16:00:06","slug":"quarkkranzchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/02\/quarkkranzchen\/","title":{"rendered":"Quarkkr\u00e4nzchen"},"content":{"rendered":"<p>100 g Margarine schaumig r\u00fchren, 2 Eigelb, ein ganzes Ei, 500 g Quark, etwas Salz und 350 g Weizenmehl nacheinander zuf\u00fcgen und zu einem glatten Teig verr\u00fchren. Den Teig auf einem mit Weizenmehl bestreuten Brett fingerdick ausrollen, kleine Kr\u00e4nzchen ausstechen oder formen und in hei\u00dfem \u00d6l backen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>100 g Margarine schaumig r\u00fchren, 2 Eigelb, ein ganzes Ei, 500 g Quark, etwas Salz und 350 g Weizenmehl nacheinander zuf\u00fcgen und zu einem glatten Teig verr\u00fchren. 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