{"id":3178,"date":"2020-01-19T16:29:19","date_gmt":"2020-01-19T16:29:19","guid":{"rendered":"https:\/\/schoolkeuken.be\/?post_type=cp_recipe&p=3178"},"modified":"2020-11-28T11:02:31","modified_gmt":"2020-11-28T11:02:31","slug":"biscuit-gastronormplaat-2","status":"publish","type":"cp_recipe","link":"https:\/\/schoolkeuken.be\/?cp_recipe=biscuit-gastronormplaat-2","title":{"rendered":"Biscuit-gastronormplaat 2 (zeer luchtig)"},"content":{"rendered":"

Biscuit-gastronormplaat 2 (zeer luchtig)<\/h2>\n

Ingredi\u00ebnten<\/h3>\n
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Per 2 suks:<\/div>\n
17<\/span> st.<\/span> Eidooiers<\/span><\/div>\n
540<\/span> g<\/span> Suiker<\/span><\/div>\n
450<\/span> g<\/span> Tarwebloem<\/span><\/div>\n
beetje bakboter<\/span><\/div>\n
90<\/span> g<\/span> Maizena<\/span><\/div>\n<\/div>\n

Bereiding<\/h3>\n
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Gastronormplaat = 53cm. x 32,5cm. x 1cm. hoog<\/div>\n
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Smelt weinig boter en bestrijk de zijkanten en in het midden een kruis op de bakplaten.<\/p>\n<\/div>\n<\/div>\n

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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

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Scheid de eidooiers van het eiwit, in het eiwit mag geen druppel dooier terecht komen.<\/p>\n<\/div>\n<\/div>\n

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Klop het eiwit met de 500gr. suiker machinaal zeer stijf in een zuivere vetvrije kom (zo niet kan je het eiwit niet stijf kloppen), de dooiers met de overige 40gr. suiker ook machinaal wit kloppen.<\/p>\n<\/div>\n<\/div>\n

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Intussen de bloem \/ma\u00efzena zeven.<\/p>\n<\/div>\n<\/div>\n

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Spatel voorzichtig de dooiers onder het eiwit en vervolgens de bloem\/ma\u00efzena, verdeel het over de 2 bakplaten en strijk voorzichtig (zo kort mogelijk) gelijk uit.<\/p>\n<\/div>\n<\/div>\n

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Bak af mooi goudgeel op 200\u00b0C ged. <\/i> 10 minuten<\/a><\/span>. <\/p>\n<\/div>\n<\/div>\n

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Laat afkoelen in de platen en snij de kanten los alvorens uit te nemen.<\/p>\n<\/div>\n<\/div>\n

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Langdurig te bewaren in folie verpakt in de diepvries.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":3177,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[234],"class_list":["post-3178","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-basisdesserten","cp_recipe_cuisine-ei","cp_recipe_cuisine-gluten","cp_recipe_cuisine-melk","cp_recipe_cuisine-mosterd","cp_recipe_cuisine-noten","cp_recipe_cuisine-selder","cp_recipe_cuisine-sesamzaad","cp_recipe_cuisine-soja","cp_recipe_diet-halal","cp_recipe_diet-low-fat","cp_recipe_diet-low-lactose","cp_recipe_diet-low-salt","cp_recipe_diet-vegetarian","cp_recipe_tags-basic","cp_recipe_tags-zoet"],"_links":{"self":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/3178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3178"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/media\/3177"}],"wp:attachment":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3178"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=3178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}