{"id":3330,"date":"2019-06-21T16:01:00","date_gmt":"2019-06-21T16:01:00","guid":{"rendered":"http:\/\/aslaugsbakery.dk\/?p=1283"},"modified":"2023-02-11T15:38:17","modified_gmt":"2023-02-11T14:38:17","slug":"wienerdej-grundopskrift","status":"publish","type":"post","link":"https:\/\/aslaugsbakery.com\/index.php\/2019\/06\/21\/wienerdej-grundopskrift\/","title":{"rendered":"Wienerdej &#8211; Grundopskrift"},"content":{"rendered":"\n<hr class=\"wp-block-separator has-css-opacity is-style-wide\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Ingredienser:<\/strong><\/em><br>1 portion<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Dej<\/em><br>200 g koldt vand<br>40 g g\u00e6r<br>100 g \u00e6g (ca 2 stk)<br>30 g sukker<br>5 g salt<br>480 g hvedemel<br>30 g sm\u00f8r<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Til udrulning<br><\/em>470 g sm\u00f8r <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Fremgangsm\u00e5de:<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Det er vigtigt at alle ingredienser er kolde\/k\u00f8lige. Stil evt alle ingredienser i k\u00f8leskabet dagen f\u00f8r. <\/li>\n\n\n\n<li>Opl\u00f8s g\u00e6ren i det kolde vand.<\/li>\n\n\n\n<li>Tils\u00e6t resten af ingredienserne p\u00e5 en gang.<\/li>\n\n\n\n<li>\u00c6lt i en r\u00f8remaskine, i 3 minutter, ved mellem hastighed. Ikke for l\u00e6nge, da dejen s\u00e5 bliver for varm.<\/li>\n\n\n\n<li>Temperaturen p\u00e5 dejen skal helst ligge p\u00e5 omkring 11-12\u00b0C<\/li>\n\n\n\n<li>L\u00e6g deje i k\u00f8leskabet, mens du forbereder sm\u00f8rret til udrulning.<\/li>\n\n\n\n<li>L\u00e6g det kolde sm\u00f8r p\u00e5 et meldrysset bord, og begynd at banke det med en kagerulle af tr\u00e6 eller noget lignende.<\/li>\n\n\n\n<li>Bank sm\u00f8ret til det bliver bl\u00f8dt, men stadig er koldt. Bankt det ud til en firkant p\u00e5 20x20cm.<\/li>\n\n\n\n<li> L\u00e6g det evt i k\u00f8leskabet i 5-10 minutter efter du har banket det.<\/li>\n\n\n\n<li>Tag dejen ud af k\u00f8leskabet og l\u00e6g det p\u00e5 et meldrysset bord.<\/li>\n\n\n\n<li>Rul dejen ud til en firkant p\u00e5 23x23cm, og l\u00e6g sm\u00f8rret oven p\u00e5 dejen.<\/li>\n\n\n\n<li>Lav &#8216;karatehug&#8217; i hj\u00f8rnerne, og fold dem ind mod midten, s\u00e5 alt sm\u00f8rret er d\u00e6kket af dej, og der er sm\u00f8r helt ud i alle hj\u00f8rner.<\/li>\n\n\n\n<li>Nu er det tid til at rulle dejen. I wienerbr\u00f8d er der 27 lag, s\u00e5 derfor skal den foldes 3&#215;3.<\/li>\n\n\n\n<li>Rul dejen ud til den er 45x25cm. B\u00f8rst overskydende mel af overfladen. Fold nu en 1\/3 af dejen ind over sig selv (s\u00e5 den bliver 30x25cm.) B\u00f8rst mel af igen, og fold den anden tredjedel ind over det f\u00f8rste fold (s\u00e5 den er 15x25cm.) Nu har du foldet den 1&#215;3.<\/li>\n\n\n\n<li>L\u00e6g dejen i k\u00f8leskabet i 15 minutter, inden du g\u00e5r i gang med n\u00e6ste fold.<\/li>\n\n\n\n<li>Gentag 2 gange til, til den er foldet 3&#215;3. L\u00e6g i k\u00f8leskabet i mellem, s\u00e5 du er sikker p\u00e5 at lagene ikke g\u00e5r i stykker.<\/li>\n\n\n\n<li>Rul dejen ud til den er 15 mm tyk.<\/li>\n\n\n\n<li>Nu er din wienerdej klar til brug. Opbevar den i k\u00f8leskabet til du skal bruge den (fx mens du laver fyld) <br>Hvis du skal bruge den med det samme, s\u00e5 l\u00e6g den lige i fryseren i 20 min, s\u00e5 den er helt kold mens du arbejder med den.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">God forn\u00f8jelse, og god arbejdslyst.<br>\/Aslaug <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienser:1 portion Dej200 g koldt vand40 g g\u00e6r100 g \u00e6g (ca 2 stk)30 g sukker5 g salt480 g hvedemel30 g sm\u00f8r Til udrulning470 g sm\u00f8r Fremgangsm\u00e5de: God forn\u00f8jelse, og god arbejdslyst.\/Aslaug<\/p>\n","protected":false},"author":1,"featured_media":3516,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_themeisle_gutenberg_block_has_review":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[72,71,164],"tags":[585,587,588,589,590],"class_list":["post-3330","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broed","category-kager","category-opskrifter","tag-danaish-pastry","tag-dej","tag-grundopskrift","tag-wienerbroed","tag-wienerdej"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Wienerdej - Grundopskrift - Aslaugs Bakery<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aslaugsbakery.com\/index.php\/2019\/06\/21\/wienerdej-grundopskrift\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wienerdej - Grundopskrift - Aslaugs Bakery\" \/>\n<meta property=\"og:description\" content=\"Ingredienser:1 portion Dej200 g koldt vand40 g g\u00e6r100 g \u00e6g (ca 2 stk)30 g sukker5 g salt480 g hvedemel30 g sm\u00f8r Til udrulning470 g sm\u00f8r Fremgangsm\u00e5de: God forn\u00f8jelse, og god arbejdslyst.\/Aslaug\" \/>\n<meta property=\"og:url\" content=\"https:\/\/aslaugsbakery.com\/index.php\/2019\/06\/21\/wienerdej-grundopskrift\/\" \/>\n<meta property=\"og:site_name\" content=\"Aslaugs Bakery\" \/>\n<meta property=\"article:published_time\" content=\"2019-06-21T16:01:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-11T14:38:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mlyx3lvuaprd.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/aslaugsbakery.com\/wp-content\/uploads\/2019\/02\/received_294596194534218-e1582583638883-scaled-1.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1511\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Aslaug\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Skrevet af\" \/>\n\t<meta name=\"twitter:data1\" content=\"Aslaug\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimeret l\u00e6setid\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutter\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/aslaugsbakery.com\/index.php\/2019\/06\/21\/wienerdej-grundopskrift\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/aslaugsbakery.com\/index.php\/2019\/06\/21\/wienerdej-grundopskrift\/\"},\"author\":{\"name\":\"Aslaug\",\"@id\":\"https:\/\/aslaugsbakery.com\/#\/schema\/person\/7bb6be7d7901c26d111c964855b93eb7\"},\"headline\":\"Wienerdej &#8211; 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