{"id":3312,"date":"2020-01-24T15:35:27","date_gmt":"2020-01-24T15:35:27","guid":{"rendered":"https:\/\/schoolkeuken.be\/?post_type=cp_recipe&p=3312"},"modified":"2020-11-28T11:02:01","modified_gmt":"2020-11-28T11:02:01","slug":"mini-koffiekoek-met-kaneel","status":"publish","type":"cp_recipe","link":"https:\/\/schoolkeuken.be\/?cp_recipe=mini-koffiekoek-met-kaneel","title":{"rendered":"Mini koffiekoek met kaneel"},"content":{"rendered":"

Mini koffiekoek met kaneel<\/h2>\n

Ingredi\u00ebnten<\/h3>\n
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Per 20 stuks:<\/div>\n
93<\/span> g<\/span> Bloem<\/span><\/div>\n
54<\/span> g<\/span> Halfvolle melk<\/span><\/div>\n
3,30<\/span> g<\/span> Gist (gedroogd)<\/span><\/div>\n
2<\/span> g<\/span> Zout<\/span><\/div>\n
77<\/span> g<\/span> Melkerijboter<\/span><\/div>\n
0,25<\/span> st.<\/span> Ei<\/span><\/div>\n
54<\/span> g<\/span> Ma\u00efzena<\/span><\/div>\n
Rozijnen<\/span><\/div>\n
beetje Kaneel<\/span><\/div>\n<\/div>\n

Bereiding<\/h3>\n
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De dag voordien: bereid een banketbakkersroom van 2,5dl. melk (zie desserts).\t<\/p>\n<\/div>\n<\/div>\n

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Maak de boter zacht en meng alle grondstoffen (behalve de rozijnen) onder elkaar, rol in plastiek folie en plaats even in de koelkast (deeg iets vaster).\t<\/p>\n<\/div>\n<\/div>\n

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Strooi bloem op de tafel en rol dun uit, hoog = 30 cm., breedte geen belang.\t<\/p>\n<\/div>\n<\/div>\n

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Klop de banketbakkersroom los en bestrijk het deeg (met paletmes) 2mm. dik, onderaan een strook van 2 cm. van links naar rechts vrij laten.\t<\/p>\n<\/div>\n<\/div>\n

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Bestrooi met rozijnen (naar wens\/kan ook zonder) en kaneel.\t<\/p>\n<\/div>\n<\/div>\n

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Bestrijk de strook onderaan met een los geklopt ei.\t<\/p>\n<\/div>\n<\/div>\n

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Rol voorzichtig op van boven naar beneden, snij nu de rol in schijven van 2cm. dik.\t<\/p>\n<\/div>\n<\/div>\n

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Bekleed een bakplaat met boterpapier of bakmat.\t<\/p>\n<\/div>\n<\/div>\n

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Plaats op de bakplaat, bestrijk bovenaan met losgeklopt ei en laat <\/i> 20 minuten<\/a><\/span> rusten.\t<\/p>\n<\/div>\n<\/div>\n

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Bak af op 175\u00b0C ong. <\/i> 15 minuten<\/a><\/span>.\t<\/p>\n<\/div>\n<\/div>\n

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Laat kort afkoelen op de bakplaat daarna op een rooster, bestrijk met fondant (suikerpasta, glazuur).\t<\/p>\n<\/div>\n<\/div>\n

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Kort, koel bewaren.\t<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":3313,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[238],"class_list":["post-3312","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-gebak","cp_recipe_cuisine-ei","cp_recipe_cuisine-gluten","cp_recipe_cuisine-melk","cp_recipe_cuisine-mosterd","cp_recipe_cuisine-noten","cp_recipe_cuisine-pinda","cp_recipe_cuisine-selder","cp_recipe_cuisine-sesamzaad","cp_recipe_cuisine-soja","cp_recipe_diet-halal","cp_recipe_diet-vegetarian","cp_recipe_tags-ontbijt","cp_recipe_tags-zoet"],"_links":{"self":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/3312","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=3312"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/media\/3313"}],"wp:attachment":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3312"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=3312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}