{"id":3179,"date":"2020-01-19T16:31:50","date_gmt":"2020-01-19T16:31:50","guid":{"rendered":"https:\/\/schoolkeuken.be\/?post_type=cp_recipe&p=3179"},"modified":"2020-11-28T11:02:31","modified_gmt":"2020-11-28T11:02:31","slug":"boterroom-creme-au-beurre","status":"publish","type":"cp_recipe","link":"https:\/\/schoolkeuken.be\/?cp_recipe=boterroom-creme-au-beurre","title":{"rendered":"Boterroom (creme au beurre)"},"content":{"rendered":"

Boterroom (creme au beurre)<\/h2>\n

Ingredi\u00ebnten<\/h3>\n
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Per 1 kg:<\/div>\n
2,50<\/span> st.<\/span> Eidooiers<\/span><\/div>\n
2,50<\/span> dl<\/span> Halfvolle melk<\/span><\/div>\n
225<\/span> g<\/span> Suiker<\/span><\/div>\n
weinig Vanilleessence<\/span><\/div>\n
562<\/span> g<\/span> Melkerijboter<\/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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Bereid de dag ervoor een anglaise: <\/p>\n<\/div>\n<\/div>\n

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Kook de melk met het meeste van de suiker, intussen de dooiers los kloppen met de rest van de suiker. <\/p>\n<\/div>\n<\/div>\n

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Giet de kokende melk al roerend op de dooiers en plaats terug op een laag vuurtje. <\/p>\n<\/div>\n<\/div>\n

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Gedurende roeren met spatel tot de anglaise bindt (op 82\u00b0C, meeste schuim is verdwenen). <\/p>\n<\/div>\n<\/div>\n

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Snel afkoelen in een spoelbak met koud water daarna afgedekt in de koelkast. <\/p>\n<\/div>\n<\/div>\n

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Maak de boter mals (in de microgolfoven), klop ze machinaal los met de deegarm tot ze wit en luchtig is. <\/p>\n<\/div>\n<\/div>\n

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Voeg beetje bij beetje de anglaise toe en klop de boterroom verder luchtig, voeg de vanilleessence toe volgens smaak. <\/p>\n<\/div>\n<\/div>\n

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Verwerk onmiddellijk. <\/p>\n<\/div>\n<\/div>\n

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Boterroom uit de koelkast kan je niet bewerken (schift), eerst mals maken in de microgolfoven en opnieuw luchtig kloppen. <\/p>\n<\/div>\n<\/div>\n

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Kan ook door de mengkom (indien metaal\/inox) aan de buitenzijde wat te verwarmen met een brandertje en op trage snelheid laten draaien, zodra de massa opnieuw een mooi geheel is terug luchtig kloppen. <\/p>\n<\/div>\n<\/div>\n

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Mokka boterroom: boterroom met mokka essence (3,5 eetlpl.). <\/p>\n<\/div>\n<\/div>\n

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Chocolade boterroom: op het laatst gesmolten chocolade onder roeren. <\/p>\n<\/div>\n<\/div>\n

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Praline boterroom:met praline pasta van Callebaut. <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":3180,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[234],"class_list":["post-3179","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-basisdesserten","cp_recipe_cuisine-ei","cp_recipe_cuisine-melk","cp_recipe_diet-halal","cp_recipe_diet-low-salt","cp_recipe_diet-gluten-free","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\/3179","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=3179"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/media\/3180"}],"wp:attachment":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3179"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=3179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}