{"id":31865,"date":"2022-01-13T19:02:54","date_gmt":"2022-01-13T19:02:54","guid":{"rendered":"https:\/\/usapulseseu.org\/gebratener-kichererbsenkuchen\/"},"modified":"2022-01-13T19:02:54","modified_gmt":"2022-01-13T19:02:54","slug":"gebratener-kichererbsenkuchen","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/de\/gebratener-kichererbsenkuchen\/","title":{"rendered":"GEBRATENER KICHERERBSENKUCHEN"},"content":{"rendered":"

<\/p>\n

\n

GEBRATENER KICHERERBSENKUCHEN<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n

Die F\u00fcllung:<\/h4>\n
    \n
  • 400 g gekochte Kichererbsen<\/li>\n
  • 200 g Zucker<\/li>\n
  • 1 Zimtstange<\/li>\n
  • Zitronenschale<\/li>\n
  • Orangenzeste<\/li>\n
  • 2 Eigelb<\/li>\n<\/ul>\n

    Teig:<\/h4>\n
      \n
    • 200 g unges\u00e4uertes Mehl t55<\/li>\n
    • 30 g Butter<\/li>\n
    • 80 ml Wasser<\/li>\n
    • 20 ml kochendes Wasser<\/li>\n
    • 2 g feines Salz<\/li>\n
    • Frittier\u00f6l<\/li>\n
    • Zucker und Zimt zum Bestreuen am Ende.<\/li>\n<\/ul><\/div>\n
      \n

      Zubereitung der F\u00fcllung:<\/h4>\n
        \n
      1. Reduzieren Sie die gekochten Kichererbsen zu P\u00fcree und geben Sie alle Zutaten, au\u00dfer den Eigelben, in einen Topf.<\/li>\n
      2. 10 Minuten unter st\u00e4ndigem R\u00fchren kochen, bis die Masse cremig ist. Vom Herd nehmen. <\/li>\n
      3. Schlagen Sie die Eigelbe in einer separaten Sch\u00fcssel und f\u00fcgen Sie etwas Sahne hinzu.<\/li>\n
      4. In die Pfanne geben und 4 Minuten lang zum Kochen bringen, ohne zu kochen.<\/li>\n
      5. Entfernen Sie die Zimtstange und die Zesten und lassen Sie sie abk\u00fchlen.<\/li>\n<\/ol>\n

        Zubereitung des Teigs:<\/h4>\n
          \n
        1. Geben Sie das Mehl, das Salz und die kalte Butter in eine Sch\u00fcssel.<\/li>\n
        2. F\u00fcgen Sie das Wasser und das kochende Wasser hinzu und kneten Sie, bis Sie eine gleichm\u00e4\u00dfige Textur erhalten. Stellen Sie den Teig f\u00fcr 30 Minuten in den K\u00fchlschrank. <\/li>\n
        3. Wenn der Teig fertig ist und die F\u00fcllung abgek\u00fchlt ist, rollen Sie den Teig zu einem langen Rechteck aus.<\/li>\n
        4. Bepinseln Sie den Teig in seiner gesamten L\u00e4nge mit Wasser.<\/li>\n
        5. Verteilen Sie die F\u00fcllung mit Hilfe von zwei L\u00f6ffeln auf einer Seite des Teigs und lassen Sie dabei immer etwas Platz zwischen den einzelnen L\u00f6ffeln der F\u00fcllung.<\/li>\n
        6. Falten Sie die andere H\u00e4lfte des Teigs \u00fcber den oberen Teil. Mit einer Form oder einem Glas ausstechen und zu Halbmonden formen. <\/li>\n
        7. In \u00d6l bei 180\u00baC frittieren und mit Zucker und Zimt bestreuen.<\/li>\n<\/ol><\/div>\n
          \n

          Rezept und Foto von @miyukikanoribeiro<\/span><\/span><\/p>\n<\/p><\/div>\n

          \n
          Dessert<\/div>\n
          Kreativ, Institutionell, Traditionell<\/div>\n<\/p><\/div>\n<\/div>\n

          <\/p>\n","protected":false},"excerpt":{"rendered":"

          GEBRATENER KICHERERBSENKUCHEN Die F\u00fcllung: 400 g gekochte Kichererbsen 200 g Zucker 1 Zimtstange Zitronenschale Orangenzeste 2 Eigelb Teig: 200 g unges\u00e4uertes Mehl t55 30 g Butter 80 ml Wasser 20 ml kochendes Wasser 2 g feines Salz Frittier\u00f6l Zucker und Zimt zum Bestreuen am Ende. Zubereitung der F\u00fcllung: Reduzieren Sie die gekochten Kichererbsen zu P\u00fcree […]<\/p>\n","protected":false},"author":2,"featured_media":28893,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[139,112,154],"dipi_cpt_category":[],"class_list":["post-31865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert-de","tag-institutionell","tag-kreativ","tag-traditionell-de"],"acf":[],"yoast_head":"\nGEBRATENER KICHERERBSENKUCHEN - USA Pulses EU<\/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:\/\/usapulseseu.org\/de\/gebratener-kichererbsenkuchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"GEBRATENER KICHERERBSENKUCHEN - USA Pulses EU\" \/>\n<meta property=\"og:description\" content=\"GEBRATENER KICHERERBSENKUCHEN Die F\u00fcllung: 400 g gekochte Kichererbsen 200 g Zucker 1 Zimtstange Zitronenschale Orangenzeste 2 Eigelb Teig: 200 g unges\u00e4uertes Mehl t55 30 g Butter 80 ml Wasser 20 ml kochendes Wasser 2 g feines Salz Frittier\u00f6l Zucker und Zimt zum Bestreuen am Ende. 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