{"id":7324,"date":"2024-06-25T13:17:30","date_gmt":"2024-06-25T10:17:30","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=7324"},"modified":"2024-06-25T13:17:30","modified_gmt":"2024-06-25T10:17:30","slug":"hausgemachter-pariser-das-schritt-fur-schritt-rezept-um-es-perfekt-zu-machen","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=7324","title":{"rendered":"Hausgemachter Pariser: das Schritt-f\u00fcr-Schritt-Rezept, um es perfekt zu machen"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Zutaten:<br>DER PIZZATEIG<br>325 ml Wasser<br>12 g frische Bierhefe<br>1 Teel\u00f6ffel Zucker<br>500 g 0 Mehl (f\u00fcr Pizza)<br>15 g feines Salz<br>10 ml natives Oliven\u00f6l extra<br>F\u00dcR DIE F\u00dcLLUNG:<br>Tomatenp\u00fcree<br>Mozzarella f\u00fcr Pizza oder Provola<br>gebackener Schinken<br>ZUR ABDECKUNG:<br>rechteckiger Bl\u00e4tterteig<br>runder Bl\u00e4tterteig<br>ZUM B\u00dcRSTEN<br>1 Ei<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vorbereitung:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Teig: Die Bierhefe im Wasser aufl\u00f6sen und den Zucker hinzuf\u00fcgen. Gie\u00dfen Sie die Mischung in das Mehl und beginnen Sie mit dem Mischen.<\/li>\n\n\n\n<li>Anschlie\u00dfend Salz und \u00d6l hinzuf\u00fcgen und alles gut verkneten, bis ein gleichm\u00e4\u00dfiger Teig entsteht.<\/li>\n\n\n\n<li>Machen Sie zwei Faltrunden mit 15-min\u00fctigen Pausen.<\/li>\n\n\n\n<li>Anschlie\u00dfend den Teig in zwei Teile teilen und gehen lassen, bis sich sein Volumen verdoppelt hat.<\/li>\n\n\n\n<li>Anschlie\u00dfend die beiden Teige ausrollen und f\u00fcllen.<\/li>\n\n\n\n<li>Mit Bl\u00e4tterteig bedecken und ein Ei auf die Oberfl\u00e4che streichen.<\/li>\n\n\n\n<li>Bei 200\u00b0 30-35 Minuten backen.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten:DER PIZZATEIG325 ml Wasser12 g frische Bierhefe1 Teel\u00f6ffel Zucker500 g 0 Mehl (f\u00fcr Pizza)15 g feines Salz10 ml natives Oliven\u00f6l extraF\u00dcR DIE F\u00dcLLUNG:Tomatenp\u00fcreeMozzarella f\u00fcr Pizza oder Provolagebackener SchinkenZUR ABDECKUNG:rechteckiger Bl\u00e4tterteigrunder [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":7325,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-7324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/7324","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7324"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/7324\/revisions"}],"predecessor-version":[{"id":7326,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/7324\/revisions\/7326"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/7325"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}