{"id":6080,"date":"2014-09-27T14:58:59","date_gmt":"2014-09-27T14:58:59","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6080"},"modified":"2014-09-09T15:04:45","modified_gmt":"2014-09-09T15:04:45","slug":"waffeln-alternativ","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/27\/waffeln-alternativ\/","title":{"rendered":"Waffeln (alternativ)"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n70 g Butter<br \/>\n250 g Mehl<br \/>\n4 Eier<br \/>\n1\/2 l Milch<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nButter und Eigelb schaumig r\u00fchren. Mehl und Milch abwechselnd unterr\u00fchren. Schnee schlagen und vorsichtig unterziehen. Waffeleisen gut fetten und am besten gleich am Tisch die Waffeln backen. Schmeckt mit Apfelkompott, Vanillesauce (Vanillepudding mit einem guten Schu\u00df Wei\u00dfwein) und viel Zucker und Zimt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 70 g Butter 250 g Mehl 4 Eier 1\/2 l Milch Zubereitung Butter und Eigelb schaumig r\u00fchren. Mehl und Milch abwechselnd unterr\u00fchren. Schnee schlagen und vorsichtig unterziehen. Waffeleisen gut fetten und am besten gleich am Tisch die Waffeln backen. Schmeckt mit Apfelkompott, Vanillesauce (Vanillepudding mit einem guten Schu\u00df Wei\u00dfwein) und viel Zucker und Zimt.<\/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_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},"jetpack_post_was_ever_published":false},"categories":[27],"tags":[486],"class_list":["post-6080","post","type-post","status-publish","format-standard","hentry","category-geback","tag-waffeln","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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Dezember 2011","format":false,"excerpt":"Zutaten 30 g fl\u00fcssige Butter 2 Eier 75 g Weizenmehl 1 Prise Backpulver 1\/2 TL Zucker 2 Prisen Salz 75 ml Milch 1 EL Koriander; frisch geschrotet 150 g Greyerzer Zubereitung Mehl, Backpulver, Milch, Zucker, Salz, Koriander und Eier mit dem Handr\u00fchrger\u00e4t mixen, die fl\u00fcssige Butter einlaufen lassen. Das Hippenwaffeleisen\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","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":3397,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/feine-waffeln\/","url_meta":{"origin":6080,"position":3},"title":"Feine Waffeln","author":"Steffen","date":"31. Dezember 2011","format":false,"excerpt":"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.\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","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":5066,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/11\/knusprige-waffeln\/","url_meta":{"origin":6080,"position":4},"title":"Knusprige Waffeln","author":"Steffen","date":"11. Februar 2013","format":false,"excerpt":"Zutaten 250 g Butter 200 g Zucker 4 Eier 125 g Mehl 125 g Mondamin Zubereitung Butter und Zucker sahnig r\u00fchren. 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 &quot;Geb\u00e4ck&quot;","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":6078,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/26\/waffeln\/","url_meta":{"origin":6080,"position":5},"title":"Waffeln","author":"Steffen","date":"26. September 2014","format":false,"excerpt":"Zutaten 250 g Butter oder Margarine 200 g Zucker 2 Eier geriebene Schale einer Zitrone 1 Packung Vanilinzucker ca. 450 ml Wasser 500 g Mehl 1 Packung Backpulver Zubereitung Butter, Zucker und die ganzen Eier (keinen Eischnee) sahnig r\u00fchren, nach und nach die anderen Zutaten hinzu-geben. 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