{"id":5688,"date":"2014-04-14T19:23:25","date_gmt":"2014-04-14T19:23:25","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5688"},"modified":"2014-01-27T19:38:52","modified_gmt":"2014-01-27T19:38:52","slug":"quarkstuten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/04\/14\/quarkstuten\/","title":{"rendered":"Quarkstuten"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Quark
\n4 Packungen Backpulver
\n2 Eier
\n140 g Zucker
\n2 TL Salz
\n1\/4 l Sahne oder Milch
\n500 g Weizenmehl<\/p>\n

Zubereitung<\/strong>
\nZutaten zusammenr\u00fchren, dann noch 500 g Weizenmehl unterkneten. Bei 175 \u00b0C auf der 1. Schiene ca. 45 – 60 Minuten im vorgeheizten Backofen backen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Quark 4 Packungen Backpulver 2 Eier 140 g Zucker 2 TL Salz 1\/4 l Sahne oder Milch 500 g Weizenmehl Zubereitung Zutaten zusammenr\u00fchren, dann noch 500 g Weizenmehl unterkneten. Bei 175 \u00b0C auf der 1. Schiene ca. 45 – 60 Minuten im vorgeheizten Backofen backen.<\/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":[182],"class_list":["post-5688","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-quark","item-wrap"],"yoast_head":"\nQuarkstuten<\/title>\n<meta name=\"description\" content=\"- Quarkstuten\" \/>\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\/2014\/04\/14\/quarkstuten\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quarkstuten\" \/>\n<meta property=\"og:description\" content=\"- Quarkstuten\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/04\/14\/quarkstuten\/\" \/>\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=\"2014-04-14T19:23:25+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\\\/2014\\\/04\\\/14\\\/quarkstuten\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/04\\\/14\\\/quarkstuten\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Quarkstuten\",\"datePublished\":\"2014-04-14T19:23:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/04\\\/14\\\/quarkstuten\\\/\"},\"wordCount\":38,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Quark\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/04\\\/14\\\/quarkstuten\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/04\\\/14\\\/quarkstuten\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/04\\\/14\\\/quarkstuten\\\/\",\"name\":\"Quarkstuten\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-04-14T19:23:25+00:00\",\"description\":\"- Quarkstuten\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/04\\\/14\\\/quarkstuten\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/04\\\/14\\\/quarkstuten\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/04\\\/14\\\/quarkstuten\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Quarkstuten\"}]},{\"@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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Mai 2011","format":false,"excerpt":"100 g Margarine schaumig r\u00fchren, 2 Eigelb, ein ganzes Ei, 500 g Quark, etwas Salz und 350 g Weizenmehl nacheinander zuf\u00fcgen und zu einem glatten Teig verr\u00fchren. Den Teig auf einem mit Weizenmehl bestreuten Brett fingerdick ausrollen, kleine Kr\u00e4nzchen ausstechen oder formen und in hei\u00dfem \u00d6l backen.","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":4130,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/schmausebrot\/","url_meta":{"origin":5688,"position":3},"title":"Schmausebrot","author":"Steffen","date":"11. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 375 g Weizenmehl 375 g Roggenmehl 80 g Hefe 1\/2 l Buttermilch 250 g Quark 1 EL Salz Zubereitung Hefeteig herstellen, zu einer Kugel formen und in einem bemehlten Brotkorb aufgehen lassen. 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":3984,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/02\/haferflockenbrot\/","url_meta":{"origin":5688,"position":4},"title":"Haferflockenbrot","author":"Steffen","date":"2. 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