{"id":1461,"date":"2011-05-07T14:29:51","date_gmt":"2011-05-07T14:29:51","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1461"},"modified":"2011-05-07T14:29:51","modified_gmt":"2011-05-07T14:29:51","slug":"wurstchen-in-murbeteig","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/wurstchen-in-murbeteig\/","title":{"rendered":"W\u00fcrstchen in M\u00fcrbeteig"},"content":{"rendered":"<p>Auf einem Backbrett verknetet man 125 g Kuchenmehl (Type W 630). 100 g Sonja und 1 Ei mit etwas Salz zu einem festen Teig, den man etwa 1cm dick ausrollt. Man schneidet rechteckige St\u00fccke und rollt in jedes ein W\u00fcrstchen und dr\u00fcckt die Enden gut zu. Man legt die Wurstr\u00f6llchen auf ein sauberes und gefettetes Blech und b\u00e4ckt sie im Ofen bei gleicher Ober- und Unterhitze.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Auf einem Backbrett verknetet man 125 g Kuchenmehl (Type W 630). 100 g Sonja und 1 Ei mit etwas Salz zu einem festen Teig, den man etwa 1cm dick ausrollt. Man schneidet rechteckige St\u00fccke und rollt in jedes ein W\u00fcrstchen und dr\u00fcckt die Enden gut zu. Man legt die Wurstr\u00f6llchen auf ein sauberes und gefettetes &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/wurstchen-in-murbeteig\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[39],"tags":[274],"class_list":["post-1461","post","type-post","status-publish","format-standard","hentry","category-snack","tag-bockwurst","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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Mai 2011","format":false,"excerpt":"Zutaten: 125 g Sonja 125 g Kuchenmehl (Type W 630) 4 Eier 3\/8 l Milch ca. 500 g gemischte Fr\u00fcchte Zubereitung: Sonja r\u00fchrt man schaumig, gibt Mehl, Milch und 4 Eigelb dazu und schl\u00e4gt die Masse t\u00fcchtig durch. Den Eierschnee mischt man zuletzt unter den Teig. Auf den Boden einer\u2026","rel":"","context":"In &quot;S\u00fc\u00dfspeise&quot;","block_context":{"text":"S\u00fc\u00dfspeise","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/susspeise\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1533,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/09\/bierklops-mit-kartoffelbrei\/","url_meta":{"origin":1461,"position":1},"title":"Bierklops mit Kartoffelbrei","author":"Steffen","date":"9. Mai 2011","format":false,"excerpt":"Zutaten: 500 g Hackfleisch (halb Rind- und halb Schweinefleisch) 2 Br\u00f6tchen 1 Essl\u00f6ffel \"Kuchenmehl\" Typ W 630 1 bis 2 Eier Fischpfefferkuchen 1\/2 l dunkles Bier 1 Gew\u00fcrzgurke oder saure Gurke Fett Salz Die Klopse werden in der \u00fcblichen Art zubereitet. In etwas Sonja werden die Klopse dann angebraten, streuen\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1572,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/11\/schweizer-schnitzel-mit-rahmtunke\/","url_meta":{"origin":1461,"position":2},"title":"Schweizer Schnitzel mit Rahmtunke","author":"Steffen","date":"11. Mai 2011","format":false,"excerpt":"Zubereitung: 4 magere Fleischscheiben klopfen und mit etwas Paprika w\u00fcrzen, 125 g in rechteckige, nicht zu starke Scheiben geschnittenen K\u00e4se auf die Fleischscheiben legen, die Seiten zusammenklappen, festdr\u00fccken, in Mehl w\u00e4lzen und in sch\u00e4umender Sonja goldgelb braten. Rahmtunke: Im Bratfett Mehl (Type W 630) anr\u00f6sten; Tomatenmark zugeben, kurz mit angehen\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1490,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/08\/schweinerippchen-mit-meerrettich\/","url_meta":{"origin":1461,"position":3},"title":"Schweinerippchen mit Meerrettich","author":"Steffen","date":"8. 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Mai 2011","format":false,"excerpt":"Zutaten: 1Liter Knochenbr\u00fche 125 g Sellerieknolle 25 g Sonja 20 g Zwiebeln 30 g Mehl (Type W 630) 6 EL Milch Sellerielaub Koriander (Muskat) Zubereitung: Aus Sonja, Zwiebeln und Mehl eine helle Schwitze bereiten, mit Milch glattr\u00fchren und mit Br\u00fche auff\u00fcllen. Die Sellerieknollen b\u00fcrsten, waschen und sch\u00e4len, die H\u00e4lfte davon\u2026","rel":"","context":"In &quot;Suppe&quot;","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1421,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/04\/gebackener-blumenkohl\/","url_meta":{"origin":1461,"position":5},"title":"Gebackener Blumenkohl","author":"Steffen","date":"4. Mai 2011","format":false,"excerpt":"Einen ged\u00e4mpften Blumenkohl in eine gefettete, feuerfeste Form legen. Teig aus 30 g Mehl (Type W 630), Eigelb, Milch und Salz bereiten. Eiwei\u00df unterziehen, Teig, der geschmeidig sein mu\u00df, \u00fcber den Blumenkohl geben und in der R\u00f6hre \u00fcberbacken. Die Kruste mit Sahnafl\u00f6ckchen, geriebenem K\u00e4se oder Semmelbr\u00f6seln verfeinern.","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1461","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=1461"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1461\/revisions"}],"predecessor-version":[{"id":1462,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1461\/revisions\/1462"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}