{"id":3074,"date":"2011-12-11T10:00:58","date_gmt":"2011-12-11T10:00:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3074"},"modified":"2011-12-11T10:00:58","modified_gmt":"2011-12-11T10:00:58","slug":"zarter-kasemurbeteig","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/11\/zarter-kasemurbeteig\/","title":{"rendered":"Zarter K\u00e4sem\u00fcrbeteig"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Butter oder Margarine
\n3 EL Milch
\n1 Ei
\nSalz & Pfeffer
\n1\/2 TL Curry (z.B. Jaipur oder Kashmir)
\n1\/4 TL Paprikapulver „Edels\u00fc\u00df“
\n125 g geriebenen Cheddar oder Gouda
\n350 g Mehl
\n1\/4 TL Backpulver<\/p>\n

Zubereitung<\/strong>
\nButter, Milch, Ei, Gew\u00fcrze und den geriebenen K\u00e4se in einer Sch\u00fcssel verr\u00fchren. Mehl mit dem Backpulver mischen und sieben. Anschlie\u00dfend das Mehl unter die Buttermasse heben und zu einem glatten Teig kneten. Dabei darauf achten, dass der Teig nicht zu lange geknetet wird, sonst besteht die Gefahr, dass er „brandig“ wird und auseinander f\u00e4llt. Den fertigen Teig zu einer rechteckigen Platte von zwei Zentimetern Dicke ausrollen und f\u00fcr etwa eine halbe Stunde ins Gefrierfach legen. Dadurch wird der Teig schneller fest und l\u00e4sst sich besser schneiden. Die Teigplatte aus dem Gefrierfach holen und in ca. zehn Zentimeter breite Streifen schneiden. Anschlie\u00dfend diese Teigstangen in Scheiben von
\neinem halben Zentimeter St\u00e4rke schneiden, auf ein Backblech legen und im auf 200*C vorgeheizten Ofen etwa zehn Minuten backen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Butter oder Margarine 3 EL Milch 1 Ei Salz & Pfeffer 1\/2 TL Curry (z.B. Jaipur oder Kashmir) 1\/4 TL Paprikapulver „Edels\u00fc\u00df“ 125 g geriebenen Cheddar oder Gouda 350 g Mehl 1\/4 TL Backpulver Zubereitung Butter, Milch, Ei, Gew\u00fcrze und den geriebenen K\u00e4se in einer Sch\u00fcssel verr\u00fchren. Mehl mit dem Backpulver mischen … <\/p>\n

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":[27],"tags":[762,13],"class_list":["post-3074","post","type-post","status-publish","format-standard","hentry","category-geback","tag-geback","tag-kase","item-wrap"],"yoast_head":"\nZarter 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K\u00e4sem\u00fcrbeteig","author":"Steffen","date":"11. 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