Guide til at bage boller

bag med os Af: Morten Jensen

[{"selector":"#anim-b6f7d0d4-6782-448d-bd36-11502c9f0867","keyframes":{"transform":["scale(1)","scale(1.06)","scale(0.994)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":3000,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] I dag skal vi lave lækre nybagte boller. Det er både nemt og givende at lave boller, især hvis du lærer disse 6 hurtige regler for at lave brød og boller. Så lad os komme i gang!

Der er ikke noget mystisk ved at lave brød! Øvelse gør mester... Så bag, bag, bag!

6 hurtige regler for at lave boller

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Brug friske ingredienser - især gær

01 For at sikre et godt løft i bollen og en smuk ydre skorpe skal du starte med frisk gær og lidt bagepulver.

Opbevaring: Tørt er godt 02 Opbevar altid dine bageingredienser på et tørt sted ved stuetemperatur. Opbevar dem aldrig på køl.

Brug det rigtige mel

03 Køb godt brødmel. Det er malet specielt til at lave brød! Se alle vores boller

Temperatur og gær

04 Sørg for, at din væske er mellem 35 grader og 45 grader, når du tilsætter den til gæren.

At ælte eller ikke at ælte

05 Hurtige brød kræver normalt ikke æltning (tænk på kagemix), mens gærbrød kræver en vis æltning.

Foreskrevne hævetider

06 Følg den foreskrevne hævetid. Brug en timer/ur. For lang tid, og du kan få et surt brød eller et tørt brød med masser af huller!

Kom og bag med os

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