{"id":909,"date":"2016-04-01T06:30:41","date_gmt":"2016-04-01T04:30:41","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=909"},"modified":"2016-03-31T19:37:34","modified_gmt":"2016-03-31T17:37:34","slug":"sasong-for-burgarbrod","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/sasong-for-burgarbrod\/","title":{"rendered":"Startskott f\u00f6r grill och burgarbr\u00f6d"},"content":{"rendered":"

Vissa matsaker kan bli helt galet n\u00f6rdiga. Det \u00e4r o\u00e4ndliga diskussioner p\u00e5 n\u00e4tet om de sm\u00e5, sm\u00e5 detaljerna. R\u00e4tt kul tycker jag som bara sneakpeakar och h\u00e5ller mig utanf\u00f6r.\u00a0Grilltider \u00e4r h\u00f6gs\u00e4song f\u00f6r burgarfantasternas expertpaneler. Och nu g\u00f6r jag det. L\u00e4gger mig i med ett litet receptinl\u00e4gg . Ett burgarbr\u00f6d som \u00e4r, om inte det omvittnat b\u00e4sta, s\u00e5 i alla fall j\u00e4ttebra.<\/strong><\/p>\n

Vi har n\u00e5tt tiden m\u00e5nga suktat efter. Diskussionens v\u00e5gor g\u00e5r h\u00f6ga. Burgare, alla uppt\u00e4nkliga tillbeh\u00f6r och br\u00f6det de serveras i \u00e4r hett, s\u00e5 hett. Det diskuteras och fightas om vad som \u00e4r b\u00e4st, och vad som \u00e4r r\u00e4tt.<\/p>\n

Det \u00e4r k\u00f6ttprat om r\u00e4tta skivan att mala f\u00e4rsen p\u00e5 och s\u00e5klart den ultimata blandningen av h\u00f6grev och bringa. R\u00e4tt fetthalt. Lagen till den picklade l\u00f6ken. Det ursprungliga receptet p\u00e5 \u00e4n det ena \u00e4n det andra. Och br\u00f6det! Det perfekta.<\/p>\n

\"burgarbr\u00f6d,<\/a>
Nybakt br\u00f6d \u00e4r alltid r\u00e4tt och n\u00e4r doften fr\u00e5n baket slingrar ihop sig med den fr\u00e5n de gl\u00f6dande kolen. Magiskt!<\/figcaption><\/figure>\n

Det finns burgargurus och bleka kopior och alla vet b\u00e4st. Jag har uppriktigt sagt ingen aning och pekar aldrig med hela handen. I burgarfr\u00e5gan kan jag bara s\u00e4ga att jag gillar id\u00e9n. Goda matbitar mellan gott br\u00f6d.<\/p>\n

S\u00e4rskilt bra blir det s\u00e5klart om man bakar sj\u00e4lv. Bara f\u00f6r att nybakt br\u00f6d sl\u00e5r det mesta. Det doftar sensationellt gott och vad kan man annat \u00e4n \u00e4lska ett varmt br\u00f6d till maten. Nog om detta, till verket. S\u00e5h\u00e4r g\u00f6r jag mina burgarbr\u00f6d.<\/p>\n

Burgarbr\u00f6d (10-12 st)<\/h2>\n
    \n
  • 8 \u00bd dl vetemj\u00f6l special<\/li>\n
  • 2 tsk salt<\/li>\n
  • 1 msk socker<\/li>\n
  • \u00bc ptk j\u00e4st<\/li>\n
  • 1 dl mj\u00f6lk<\/li>\n
  • 2 dl vatten<\/li>\n
  • 1 \u00e4gg<\/li>\n
  • 40 g rumsvarmt sm\u00f6r<\/li>\n
  • ( ev.\u00e4ggula + vatten att pensla med)<\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/h4>\n
      \n
    1. Blanda de torra ingredienserna, mj\u00f6l, salt och socker, i en sk\u00e5l.<\/li>\n
    2. L\u00e4gg j\u00e4sten i en degblandare tillsammans med vatten och mj\u00f6lk. Du beh\u00f6ver inte v\u00e4rma v\u00e4tskan. K\u00f6r maskinen till j\u00e4sten l\u00f6st sig<\/li>\n
    3. Kn\u00e4ck i \u00e4gget och klicka i det rumsvarma sm\u00f6ret innan du h\u00e4ller p\u00e5 de torra ingredienserna och k\u00f6r ig\u00e5ng maskinen. L\u00e5t den jobba i tio minuter. Arbetar du f\u00f6r hand f\u00e5r du l\u00e4gga till ytterligare n\u00e5gra minuter.<\/li>\n
    4. J\u00e4s degen i ca en timme, till dubbel storlek. St\u00e4ll in sk\u00e5len i en plastkasse s\u00e5 torkar den inte p\u00e5 ytan. Ta ut degen och rulla 10 till 12 br\u00f6d beroende p\u00e5 storleken du \u00f6nskar p\u00e5 din burgare. Mellan eller stor.<\/li>\n
    5. L\u00e4gg bullarna p\u00e5 pl\u00e5t med bakpl\u00e5tspapper och tryck till de lite s\u00e5 att de f\u00e5r en platt botten. J\u00e4s i ytterligare en timme.<\/li>\n
    6. Vill du ha br\u00f6den blanka kan du pensla dem med \u00e4ggula utr\u00f6rd i en aning vatten. Sedan \u00e4r det skjuts in i ugnen 200 grader i ungef\u00e4r 13 min. De ska f\u00e5 fin f\u00e4rg innan du tar ut dem.<\/li>\n
    7. Nu har br\u00f6den en r\u00e4tt h\u00e5rd skorpa. Den mjuknar, men vill man skynda p\u00e5 processen kan man l\u00e4gga br\u00f6den i en plastp\u00e5se.<\/li>\n<\/ol>\n

      S\u00e5klart kommer det mer om grillat. Det h\u00e4r \u00e4r bara en liten f\u00f6rsmak. \u00c4lskar grillen och alla dess m\u00f6jligheter. Fler \u00e4n man kan tro. \u00c5terkommer om det och tills dess en fr\u00e5ga. Era hamburgerbr\u00f6d. Hur g\u00f6r ni? Har ni n\u00e5gon favorit att dela?<\/p>\n","protected":false},"excerpt":{"rendered":"

      Vissa matsaker kan bli helt galet n\u00f6rdiga. Det \u00e4r o\u00e4ndliga diskussioner p\u00e5 n\u00e4tet om de sm\u00e5, sm\u00e5 detaljerna. R\u00e4tt kul tycker jag som bara sneakpeakar och h\u00e5ller mig utanf\u00f6r. Grilltider \u00e4r h\u00f6gs\u00e4song f\u00f6r burgarfantasternas expertpaneler. Och nu g\u00f6r jag det. L\u00e4gger mig i med ett litet receptinl\u00e4gg . Ett burgarbr\u00f6d som \u00e4r, om inte det omvittnat b\u00e4sta, s\u00e5 i alla fall j\u00e4ttebra.<\/p>\n","protected":false},"author":152,"featured_media":910,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[145],"yoast_head":"\nStartskott f\u00f6r grill och burgarbr\u00f6d - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Nu \u00e4r vi h\u00e4r. I grills\u00e4songens begynnelse. Gillar s\u00e4rskilt grillkonceptet, god mat i gott br\u00f6d. Klockrent! 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