{"id":340,"date":"2012-12-28T14:10:20","date_gmt":"2012-12-28T13:10:20","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=340"},"modified":"2012-12-28T14:10:36","modified_gmt":"2012-12-28T13:10:36","slug":"bierteig","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=340","title":{"rendered":"Pilze in Bierteig"},"content":{"rendered":"<p><span style=\"font-size: small;\">je nach ben\u00f6tigter Menge: auf 200 g Mehl zwei Eier, ca.1\/8 l Bier, eine Priese Salz.<\/span><\/p>\n<p><span style=\"font-size: small;\">Mit dem Schneebesen aus o.a. Zutaten einen nicht zu dickfl\u00fcssigen Teig herstellen.<\/span><\/p>\n<p><span style=\"font-size: small;\">Die Pilzb\u00fcschel mit den K\u00f6pfen in den Teig eintauchen, kurz abtropfen lassen und mit den K\u00f6pfen nach unten in die Frit\u00fcre bei ca. 170\u00b0 C geben und goldbraun ausbacken.<\/span><\/p>\n<p><span style=\"font-size: small;\">Pro Person sollte man etwa 150-200 g Pilze rechnen, da die Stiele ja nicht mitgegessen werden. Die frittierten Pilze im vorgeheizten Backofen (ca. 80\u00b0 C) warm halten, bis alle Pilze frittiert sind. Mit einigen Tropfen Zitronensaft w\u00fcrzen. Wer mag, kann dazu eine Cocktailsauce oder auch eine Sauce Remoulade reichen<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>je nach ben\u00f6tigter Menge: auf 200 g Mehl zwei Eier, ca.1\/8 l Bier, eine Priese Salz. Mit dem Schneebesen aus o.a. Zutaten einen nicht zu dickfl\u00fcssigen Teig herstellen. Die Pilzb\u00fcschel mit den K\u00f6pfen in den Teig eintauchen, kurz abtropfen lassen &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=340\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[30],"tags":[],"class_list":["post-340","post","type-post","status-publish","format-standard","hentry","category-pilzrezepte"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/s4tbSL-bierteig","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=340"}],"version-history":[{"count":2,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/340\/revisions"}],"predecessor-version":[{"id":342,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/340\/revisions\/342"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}