{"id":5294,"date":"2013-03-06T19:42:00","date_gmt":"2013-03-06T19:42:00","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5294"},"modified":"2013-03-06T19:42:00","modified_gmt":"2013-03-06T19:42:00","slug":"dampfnudeln-mit-weinsauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/06\/dampfnudeln-mit-weinsauce\/","title":{"rendered":"Dampfnudeln mit Weinsauce"},"content":{"rendered":"

Zutaten<\/strong>
\nDampfnudeln<\/em>
\n60 ml Milch
\n50 g Zucker
\n10 g Hefe
\n250 g Mehl (gesiebt)
\n1 Ei (M)
\n50 g Weiche Butter
\nMehl zum Bearbeiten
\n4 EL \u00d6l
\n1 Knapper TL Salz
\n100 ml Wasser
\nWeinsauce<\/em>
\n1 Vanilleschote
\n350 ml Wei\u00dfwein (Silvaner)
\n150 ml Wasser
\n60 g Zucker
\n2 Eier (M)
\n10 g Vanille-Puddingpulver
\nSalz
\n1 TL Zitronensaft<\/p>\n

Zubereitung<\/strong>
\n1. F\u00fcr den Teig die Milch mit 10 g Zucker erw\u00e4rmen. Hefe darin aufl\u00f6sen. Hefemilch mit Mehl, restlichem Zucker, Ei und Butter mit den Knethaken des Handr\u00fchrers zu einem geschmeidigen Teig verarbeiten. Teig zugedeckt an einem warmen Ort 90 Minuten gehen lassen.
\n2. F\u00fcr die Sauce die Vanilleschote l\u00e4ngs einritzen und das Mark auskratzen. Wein mit 150 ml Wasser. 50 g Zucker, Vanilleschote und -mark in einem Topf mischen. 3 EL der Weinmischung abnehmen, den Rest bei starker Hitze auf 350 ml offen einkochen lassen.
\n3. Eier trennen, Eiwei\u00df kalt stellen. 3 EL kalte Weinmischung, Eigelb und Puddingpulver glatt r\u00fchren. Mit einem Schneebesen in die kochende Weinsauce r\u00fchren und 1 Minute unter R\u00fchren kochen. Sauce durch ein Sieb in eine Sch\u00fcssel gie\u00dfen und vollst\u00e4ndig abk\u00fchlen lassen.
\n4. Den Hefeteig auf der leicht bemehlten Arbeitsfl\u00e4che zusammenkneten, halbieren, 2 Rollen (20 cm lang, 3 cm (3) daraus formen und jede Rolle in 6 St\u00fccke schneiden. Jedes St\u00fcck in der hohlen, bemehlten Hand zu halbrunden Kugeln reiben.
\n5. \u00d6l, Salz und 100 ml Wasser in einem breiten, flachen Topf aufkochen. Dampfnudeln mit der runden Seite nach oben (mit etwas Abstand zueinander) in den Topf setzen. Zugedeckt bei mittlerer Hitze 20 Minuten garen. Es ist wichtig, dabei nach Geh\u00f6r zu kochen! Die Dampfnudeln m\u00fcssen leise knistern. Knistern sie stark, verbrennen sie am Sockel („F\u00fc\u00dfchen“).
\n6. W\u00e4hrend die Nudeln garen, Eiwei\u00df mit 10 g Zucker, 1 Prise Salz und Zitronensaft steif schlagen und mit einem Schneebesen unter die Weinsauce r\u00fchren. Sauce auf Teller verteilen. Topf \u00f6ffnen, Nudeln mit einer gewinkelten Palette vom Boden l\u00f6sen, mit Puderzucker bestreuen, in die Teller setzen und mit etwas Sauce besch\u00f6pfen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Dampfnudeln 60 ml Milch 50 g Zucker 10 g Hefe 250 g Mehl (gesiebt) 1 Ei (M) 50 g Weiche Butter Mehl zum Bearbeiten 4 EL \u00d6l 1 Knapper TL Salz 100 ml Wasser Weinsauce 1 Vanilleschote 350 ml Wei\u00dfwein (Silvaner) 150 ml Wasser 60 g Zucker 2 Eier (M) 10 g Vanille-Puddingpulver Salz … <\/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":[6,7],"tags":[676],"class_list":["post-5294","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-nudeln-und-co","tag-dampfnudeln","item-wrap"],"yoast_head":"\nDampfnudeln 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Mai 2011","format":false,"excerpt":"Zutaten Dinkel-Biskuit: 2 Eier(Gr\u00f6\u00dfe M) 70 g Kristallzucker 1 P\u00e4ckchen Vanillezucker Schale von einer Zitrone (unbehandelt) 70 g Dinkelmehl 30 g Butter (zerlassen) Rhabarbercreme: 4 Blatt Gelatine 250 ml Schlagobers 250 g Rhaberbermark (siehe Rezept) Rhabarbergelee: 180 g Rhabarbermark (siehe Rezept) 2 Blatt Gelatine Garnitur: 100 g Rhabarber 50 ml\u2026","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":343,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/12\/10\/bienenstich\/","url_meta":{"origin":5294,"position":5},"title":"Bienenstich","author":"Steffen","date":"10. Dezember 2023","format":false,"excerpt":"Ein Bienenstich als Kuchen ist f\u00fcr eine KI schwer erkl\u00e4rbar. Also kreiert es einen Kuchen mit einer Biene drauf. Aber vielleicht ist ja nur mein englisch fatal. Ach ja, diesmal war ich sogar bei nightcafestudio online, weil meine Modelle auch nicht weiter kamen. Bienenstich leckeres Rezept f\u00fcr den guten alten\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/bienenstich-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5294","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=5294"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5294\/revisions"}],"predecessor-version":[{"id":5295,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5294\/revisions\/5295"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}