{"id":3397,"date":"2011-12-31T08:30:57","date_gmt":"2011-12-31T08:30:57","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3397"},"modified":"2011-12-31T08:30:57","modified_gmt":"2011-12-31T08:30:57","slug":"feine-waffeln","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/feine-waffeln\/","title":{"rendered":"Feine Waffeln"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g Butter
\n200 g Zucker
\n6 Eier
\n1 Packung Vanillinzucker
\n1 EL Rum
\n125 g ger\u00f6stete Mandeln
\n350 g Mehl
\nca. 100 ml Wasser<\/p>\n

Zubereitung<\/strong>
\nButter, Zucker und Vanillinzucker sahnig r\u00fchren. Nacheinander die Eier hinzuf\u00fcgen. Abwechselnd das mit Backpulver gemischte Mehl und die Fl\u00fcssigkeit hinzuf\u00fcgen. Zuletzt den Arrak. Sie k\u00f6nnen auch statt der ganzen Eier zun\u00e4chst nur die Eidotter hinzuf\u00fcgen und zum Schlu\u00df den steifen Eischnee unterheben. Der Teig mu\u00df etwas dickfl\u00fcssig sein, jedoch gut vom L\u00f6ffel flie\u00dfen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250 g Butter 200 g Zucker 6 Eier 1 Packung Vanillinzucker 1 EL Rum 125 g ger\u00f6stete Mandeln 350 g Mehl ca. 100 ml Wasser Zubereitung Butter, Zucker und Vanillinzucker sahnig r\u00fchren. Nacheinander die Eier hinzuf\u00fcgen. Abwechselnd das mit Backpulver gemischte Mehl und die Fl\u00fcssigkeit hinzuf\u00fcgen. Zuletzt den Arrak. Sie k\u00f6nnen auch statt der … <\/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":[486],"class_list":["post-3397","post","type-post","status-publish","format-standard","hentry","category-geback","tag-waffeln","item-wrap"],"yoast_head":"\nFeine Waffeln<\/title>\n<meta name=\"description\" content=\"- Feine Waffeln\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/feine-waffeln\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Feine Waffeln\" \/>\n<meta property=\"og:description\" content=\"- Feine Waffeln\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/feine-waffeln\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-12-31T08:30:57+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/feine-waffeln\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/feine-waffeln\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Feine Waffeln\",\"datePublished\":\"2011-12-31T08:30:57+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/feine-waffeln\\\/\"},\"wordCount\":85,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Waffeln\"],\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/feine-waffeln\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/feine-waffeln\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/feine-waffeln\\\/\",\"name\":\"Feine Waffeln\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-31T08:30:57+00:00\",\"description\":\"- Feine Waffeln\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/feine-waffeln\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/feine-waffeln\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/feine-waffeln\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Feine Waffeln\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Nacheinander die vier Eigelb zuf\u00fcgen, Mehl und Mondamin unterr\u00fchren und den Teig sorgf\u00e4ltig verarbeiten. Zum Schlu\u00df steifgeschlagenen Eischnee unterheben, nicht mehr r\u00fchren.","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4554,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/31\/sahnige-eierlikor-himbeertorte\/","url_meta":{"origin":3397,"position":3},"title":"Sahnige Eierlik\u00f6r-Himbeertorte","author":"Steffen","date":"31. Oktober 2012","format":false,"excerpt":"Zutaten 4 Eier 250 Gramm Zucker 2 Packungen Vanillinzucker 200 Gramm Mehl 1\/2 Packung Backpulver 300 Gramm Tk-Himbeeren 3 Bl\u00e4tter Gelatine 250 Gramm Mascarpone 250 Gramm Magerquark 150 ml Eierlik\u00f6r 400 Gramm Schlagsahne Schokor\u00f6llchen Minze Backpapier Gefrierbeutel Zubereitung Eier trennen. 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