{"id":4566,"date":"2012-11-04T06:28:29","date_gmt":"2012-11-04T06:28:29","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4566"},"modified":"2012-11-04T06:28:29","modified_gmt":"2012-11-04T06:28:29","slug":"quarkbrotchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/04\/quarkbrotchen\/","title":{"rendered":"Quarkbr\u00f6tchen"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g Quark
\n1 Ei
\n1 Priese Salz
\n250 g Mehl
\n1 P\u00e4ckchen Backpulver
\netwas Milch<\/p>\n

Zubereitung<\/strong>
\nQuark, Ei und Salz verr\u00fchren, Mehl und Backpulver nach und nach dazugeben, mit dem Handr\u00fchrger\u00e4t – Stufe 1 – verkneten.
\nAus dem Teig mit bemehlten H\u00e4nden runde Br\u00f6tchen formen, auf ein gefettetes Blech setzen, mit Milch bestreichen und im vorgeheizten Backofen auf Mittelschiene bei ca. 200 \u00b0C, 20 – 30 Minuten backen. (Am besten frisch verzehren)<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250 g Quark 1 Ei 1 Priese Salz 250 g Mehl 1 P\u00e4ckchen Backpulver etwas Milch Zubereitung Quark, Ei und Salz verr\u00fchren, Mehl und Backpulver nach und nach dazugeben, mit dem Handr\u00fchrger\u00e4t – Stufe 1 – verkneten. Aus dem Teig mit bemehlten H\u00e4nden runde Br\u00f6tchen formen, auf ein gefettetes Blech setzen, mit Milch bestreichen … <\/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":[125],"tags":[126,182],"class_list":["post-4566","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-brotchen","tag-quark","item-wrap"],"yoast_head":"\nQuarkbr\u00f6tchen<\/title>\n<meta name=\"description\" content=\"- Quarkbr\u00f6tchen\" \/>\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\/2012\/11\/04\/quarkbrotchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quarkbr\u00f6tchen\" \/>\n<meta property=\"og:description\" content=\"- Quarkbr\u00f6tchen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/04\/quarkbrotchen\/\" \/>\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=\"2012-11-04T06:28:29+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\\\/2012\\\/11\\\/04\\\/quarkbrotchen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/04\\\/quarkbrotchen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Quarkbr\u00f6tchen\",\"datePublished\":\"2012-11-04T06:28:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/04\\\/quarkbrotchen\\\/\"},\"wordCount\":73,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Br\u00f6tchen\",\"Quark\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/04\\\/quarkbrotchen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/04\\\/quarkbrotchen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/04\\\/quarkbrotchen\\\/\",\"name\":\"Quarkbr\u00f6tchen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-11-04T06:28:29+00:00\",\"description\":\"- Quarkbr\u00f6tchen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/04\\\/quarkbrotchen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/04\\\/quarkbrotchen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/04\\\/quarkbrotchen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Quarkbr\u00f6tchen\"}]},{\"@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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Das Aufgehen dauert wegen des Roggenmehlanteils l\u00e4nger als bei anderen Hefeteigen. Auf ein gefettetes Backblech st\u00fcrzen und\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4611,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/19\/rosinenbrot\/","url_meta":{"origin":4566,"position":2},"title":"Rosinenbrot","author":"Steffen","date":"19. November 2012","format":false,"excerpt":"Zutaten 200 g Zucker 3 P\u00e4ckchen Backpulver 2 Eier etwas Salz 500 g Magerquark 1\/8 l \u00d6l 1\/4 l Milch 2 Pfund Weizenmehl 2 P\u00e4ckchen Vanillezucker 500 g Rosinen Zubereitung Zutaten miteinander verr\u00fchren, die Rosinen unterkneten. 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April 2014","format":false,"excerpt":"Zutaten 500 g Quark 4 P\u00e4ckchen Backpulver 2 Eier 140 g Zucker 300 g Roggenmehl 200 g Weizenmehl 2 Teel\u00f6ffel Salz 1\/4 l Sahne oder Milch Zubereitung Zutaten zusammen r\u00fchren, dann noch 500 g Weizenmehl unterkneten. 45 - 60 Minuten im vorgeheizten Backofen bei 175 \u00b0C auf der ersten Schiene\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3984,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/02\/haferflockenbrot\/","url_meta":{"origin":4566,"position":5},"title":"Haferflockenbrot","author":"Steffen","date":"2. 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