{"id":4400,"date":"2019-04-30T10:00:23","date_gmt":"2019-04-30T08:00:23","guid":{"rendered":"https:\/\/www.gout.ch\/?p=4400"},"modified":"2019-04-30T10:06:54","modified_gmt":"2019-04-30T08:06:54","slug":"salziger-vullykuchen","status":"publish","type":"post","link":"https:\/\/www.gout.ch\/de\/salziger-vullykuchen\/","title":{"rendered":"Salziger Vullykuchen"},"content":{"rendered":"<p><strong>F\u00fcr den Teig<\/strong><\/p>\n<ul>\n<li>Mehl und Salz mischen. In der Mitte eine Vertiefung formen. Die Hefe in 1 dl Milch aufl\u00f6sen. Die restliche Milch erw\u00e4rmen. Die Butter und den Schmalz dazugeben und schmelzen lassen, ohne zu kochen.<\/li>\n<li>Die aufgel\u00f6ste Hefe in die H\u00e4lfte der Milch-Buttermischung r\u00fchren. Auf das Mehl giessen und sanft ein paar Minuten kneten. Nach und nach die restliche Fl\u00fcssigkeit dazugeben und rund 10 Minuten kneten, bis ein glatter, geschmeidiger Teig entstanden ist.<\/li>\n<li>Zugedeckt rund 30 Minuten an einem vor Zugluft gesch\u00fctzten Ort aufgehen lassen.<\/li>\n<li>Den Teig in vier gleich grosse Portionen teilen und diese auf gefettete Bleche verteilen, ohne Mehl dezuzugeben. Noch einmal eine Stunde lang ruhen lassen.<\/li>\n<li>Die Teigr\u00e4nder mit zwei Fingern zusammendr\u00fccken und abwechselnd nach innen und aussen ziehen, sodass rundherum ein regelm\u00e4ssiges Zackenmuster entsteht. Den Boden mit einer Gabel mehrfach einstechen.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>F\u00fcr den Belag<\/strong><\/p>\n<ul>\n<li>Etwa zwei grosse Suppenl\u00f6ffel Doppelrahm auf dem Boden bis an den Rand des Zackenmusters verteilen. Mit Salt bestreuen. Ein bis zwei Handvoll Speckw\u00fcrfel dar\u00fcber verteilen und nach Belieben mit K\u00fcmmel bestreuen.<\/li>\n<li>Den Ofen auf 230\u00b0C vorheizen und jeden Kuchen 15 bis 20 Minuten backen. Die Backzeit kann je nach Mehltyp unterschiedlich sein. Am besten mit Ober- und Unterhitze backen, die den Teig nicht austrocknet und ihn luftig und weich erh\u00e4lt. Die Kuchen m\u00fcssen nur leicht goldfarbig werden. Lauwarm serviert schmecken sie am besten.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>F\u00fcr den Teig Mehl und Salz mischen. In der Mitte eine Vertiefung formen. Die Hefe in 1 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4392,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-single-recettes.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-4400","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Salziger Vullykuchen - Die Genusswoche<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gout.ch\/de\/salziger-vullykuchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salziger Vullykuchen - Die Genusswoche\" \/>\n<meta property=\"og:description\" content=\"F\u00fcr den Teig Mehl und Salz mischen. 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