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{"id":12,"date":"2015-07-07T18:20:00","date_gmt":"2015-07-07T18:20:00","guid":{"rendered":"http:\/\/magublacook.tk\/2015\/07\/ribisel-crossaints-red-currant-crossaints\/"},"modified":"2015-07-07T18:20:00","modified_gmt":"2015-07-07T18:20:00","slug":"ribisel-crossaints-red-currant-crossaints","status":"publish","type":"post","link":"https:\/\/en.magublacook.eu\/index.php\/2015\/07\/07\/ribisel-crossaints-red-currant-crossaints\/","title":{"rendered":"Ribisel Crossaints | Red Currant Crossaints"},"content":{"rendered":"<p>Nach einer l\u00e4ngeren Schaffenspause, hat es wiedermal eine Idee in den Blog geschafft. Frisch gebrockte Ribisel wurden zu leckeren Fr\u00fchst\u00fcckscrossaints.<\/p>\n<div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<h3><a style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\" href=\"http:\/\/2.bp.blogspot.com\/-sn4ij1k4_YU\/VZwXM1beswI\/AAAAAAAADzQ\/8byKF-uge9A\/s1600\/RibiselCrossaint.JPG\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/2.bp.blogspot.com\/-sn4ij1k4_YU\/VZwXM1beswI\/AAAAAAAADzQ\/8byKF-uge9A\/s320\/RibiselCrossaint.JPG\" alt=\"\" width=\"319\" height=\"320\" border=\"0\" \/><\/a><span style=\"color: #0b5394;\"><span style=\"color: #f9cb9c;\">Zutaten (4 Portionen)<\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Aufwand: mittel<\/i><\/span><\/h4>\n<p><span style=\"color: #0b5394;\">300g Universalmehl<\/span><br \/>\n<span style=\"color: #0b5394;\">1 Pkg Trockenhefe<\/span><br \/>\n<span style=\"color: #0b5394;\">1\/2 Pkg Backpulver <\/span><br \/>\n<span style=\"color: #0b5394;\">3 EL Zucker<\/span><br \/>\n<span style=\"color: #0b5394;\">130g gesalzene Butter<\/span><br \/>\n<span style=\"color: #0b5394;\">130ml lauwarme Milch<\/span><br \/>\n<span style=\"color: #0b5394;\">300g Ribisel <\/span><br \/>\n<span style=\"color: #0b5394;\"><br \/>\n<\/span><\/div>\n<h3>\n<span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<p>F\u00fcr den Crossaintteig ben\u00f6tigen wir im ersten Schritt das Mehl, die Trockenhefe und den Zucker. Dieser Zutaten werden gut vermischt, in der Mitte wird in Form einer Grube Platz f\u00fcr die Milch geschaffen.<\/p>\n<p>Die Milch wird zun\u00e4chst in einem Mixer gemeinsam mit den Ribisel vermixt. Anschlie\u00dfend wird die Fl\u00fcssigkeit durch ein Sieb in die Grube des Mehls geleert. Anschlie\u00dfend wird der Teig gut verknetet und f\u00fcr 15 Minuten zur Seite gestellt.<\/p>\n<p>Nun werden etwa 30g der fl\u00fcssigen Butter in den Teig geknetet. Der Teig sollte nun etwa 1 Stunde an einem warmen Ort rasten. Danach wird die restliche Butter und das Backpulver in den Teig geknetet und eine weitere halbe Stunde zum rasten an einen warmen Ort gestellt.<\/p>\n<p>Dann folgt schon der letzte Schritt vor dem Backen, in welchem der Teig auf einer bemehlten Oberfl\u00e4che m\u00f6glichst d\u00fcnn ausgerollt wird. Aus der Teigfl\u00e4che werden nun Dreiecke ausgeschnitten, diese werden an den Ecken der k\u00fcrzesten Seite etwas eingeschlagen und eingerollt. Dadurch entstehen die typischen Crossaintformen.<\/p>\n<p>Die fertigen Crossaints sollten nun noch f\u00fcr mind. 1 Stunde im K\u00fchlschrank rasten. Anschlie\u00dfend k\u00f6nnen sie bei 200 \u00b0C goldbraun gebacken werden.<\/p>\n<article><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/p>\n<p><ins style=\"display: inline-block; height: 60px; width: 468px;\" data-ad-client=\"ca-pub-2155636860491084\" data-ad-slot=\"4972805258\"><\/ins><\/p>\n<hr \/>\n<\/article>\n<article><\/article>\n<article>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span style=\"color: #f9cb9c;\">Ingredients\u00a0<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Effort: medium<\/i><\/span><\/h4>\n<div><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">\u00a0<\/i><\/span><\/div>\n<div><span style=\"color: #0b5394;\">300g all-purpose flour<\/span><br \/>\n<span style=\"color: #0b5394;\">1 pkg dry yeast<\/span><br \/>\n<span style=\"color: #0b5394;\">1\/2 pkg baking powder<\/span><br \/>\n<span style=\"color: #0b5394;\">3 tbsp.sugar<\/span><br \/>\n<span style=\"color: #0b5394;\">130g salted butter<\/span><br \/>\n<span style=\"color: #0b5394;\">130ml lukewarm milk<\/span><br \/>\n<span style=\"color: #0b5394;\">300g red currant<\/span><span style=\"color: #f9cb9c;\"><br \/>\n<\/span><span style=\"color: #f9cb9c;\"><br \/>\n<\/span><\/div>\n<h3 style=\"color: #134f5c;\"><span style=\"color: #f9cb9c;\">Preparation (3 portions)<\/span><\/h3>\n<div>\nFor the dough we have to mix togehter the flour, the yeast and sugar first. In the middle of the mixture you have to dig a small pan for the milk.<\/p>\n<p>The milk itself goes into a blender togehter with the red currant. Afterwards pour the milk into the pan within the flour. Now knead together the dough firmly and let it rest for about 15 minutes.<\/p>\n<p>Then add 30g of the butter in liquid form to the dough and knead it again. After that the dough has to rest for an hour at a warm place. An hour later add the rest of the butter and the baking soda to the dough, knead it again and let it rest for another half an hour.<\/p>\n<p>The last step befor the crossaints can go into the oven is to roll out the dough on a floured surface and cut it into triangles. Start to fold up the corners of the shortest side, then roll up the whole thing.<\/p>\n<p>The crossaint should now rest for a minimum of one hour in the fridge. Afterwards they have to be baked at 200 \u00b0C till they turn goldenbrown.<\/p>\n<div style=\"color: #134f5c;\"><span style=\"color: #0c343d;\"><br \/>\n<\/span><span style=\"background-color: white; color: #073763; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">Enjoy it \ud83d\ude42 !<\/span><\/p>\n<div><span style=\"background-color: white; color: #073763; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">\u00a0<\/span><\/div>\n<\/div>\n<\/div>\n<\/article>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nach einer l\u00e4ngeren Schaffenspause, hat es wiedermal eine Idee in den Blog geschafft. Frisch gebrockte Ribisel wurden zu leckeren Fr\u00fchst\u00fcckscrossaints. Zutaten (4 Portionen) Aufwand: mittel 300g Universalmehl 1 Pkg Trockenhefe [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":25,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[8,12],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ribisel Crossaints | Red Currant Crossaints - Magublacook<\/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:\/\/en.magublacook.eu\/index.php\/2015\/07\/07\/ribisel-crossaints-red-currant-crossaints\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ribisel Crossaints | Red Currant Crossaints - Magublacook\" \/>\n<meta property=\"og:description\" content=\"Nach einer l\u00e4ngeren Schaffenspause, hat es wiedermal eine Idee in den Blog geschafft. 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