{"id":3176,"date":"2020-01-19T16:25:33","date_gmt":"2020-01-19T16:25:33","guid":{"rendered":"https:\/\/schoolkeuken.be\/?post_type=cp_recipe&#038;p=3176"},"modified":"2020-11-28T11:02:31","modified_gmt":"2020-11-28T11:02:31","slug":"biscuit-gastronormplaat","status":"publish","type":"cp_recipe","link":"https:\/\/schoolkeuken.be\/?cp_recipe=biscuit-gastronormplaat","title":{"rendered":"Biscuit-gastronormplaat"},"content":{"rendered":"<h2>Biscuit-gastronormplaat<\/h2>\n<h3>Ingredi\u00ebnten<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">Per 2 suks:<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"15\">15<\/span> <span class=\"cooked-ing-measurement\">st.<\/span> <span class=\"cooked-ing-name\">Eidooiers<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"375\">375<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">Suiker<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"375\">375<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">Tarwebloem<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">beetje bakboter<\/span><\/div>\n<\/div>\n<h3>Bereiding<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">Gastronormplaat = 53cm. x 32,5cm. x 1cm. hoog<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 1\">\n<div class=\"cooked-dir-content\">\n<p>Smelt weinig boter en bestrijk de zijkanten en in het midden een kruis op de bakplaten. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 2\">\n<div class=\"cooked-dir-content\">\n<p>Kleef onmiddellijk het bakpapier op de plaat (blijft kleven door de boter), snij aan de kanten mooi gelijk af. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 3\">\n<div class=\"cooked-dir-content\">\n<p>Klop de eieren met de suiker machinaal wit (moet niet warm en koud geklopt worden), opletten wanneer de suiker bij de eieren word gedaan even los kloppen anders verbranden de eidooiers en krijg je gele stukken in de biscuit.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 4\">\n<div class=\"cooked-dir-content\">\n<p>Intussen de bloem zeven. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 5\">\n<div class=\"cooked-dir-content\">\n<p>Als de eiermassa heel luchtig en wit geklopt is de bloem met de (zuivere) hand onder spatelen. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 6\">\n<div class=\"cooked-dir-content\">\n<p>Verdeel het beslag over de 2 bakplaten en strijk voorzichtig gelijk. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 7\">\n<div class=\"cooked-dir-content\">\n<p>Bak af in een voorverwarmde oven op 200\u00b0C ged. <span class=\"cooked-timer\"><a data-timer-id=\"5d69f24d8e3457822bb6ca43d6070dc0_1\" data-seconds=\"0\" data-desc=\"10 minuten\"><i class=\"cooked-icon cooked-icon-clock\"><\/i> 10 minuten<\/a><\/span> (goudgeel van kleur). <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 8\">\n<div class=\"cooked-dir-content\">\n<p>Laat even uit de oven in de plaat afkoelen, kanten lossnijden en uitnemen. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 9\">\n<div class=\"cooked-dir-content\">\n<p>Kan ingepakt (bakpapier aan laten) in plastiekfolie (op een zuivere plaat) langdurig bewaard worden in de diepvries. 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