{"id":1586,"date":"2017-03-17T10:33:24","date_gmt":"2017-03-17T09:33:24","guid":{"rendered":"https:\/\/mills.no\/melange\/tipsene-som-gjor-det-enkelt-a-lykkes-med-gjaerbakst\/"},"modified":"2024-02-07T09:15:52","modified_gmt":"2024-02-07T08:15:52","slug":"tipsene-gjor-enkelt-a-lykkes-gjaerbakst","status":"publish","type":"page","link":"https:\/\/mills.no\/melange\/tips\/10-tips-til-bakingen\/tipsene-gjor-enkelt-a-lykkes-gjaerbakst\/","title":{"rendered":"Tipsene som gj\u00f8r det enkelt \u00e5 lykkes med gj\u00e6rbakst"},"content":{"rendered":"<div class=\"mills-block-featured alignwide alignwide wp-block-mills-block-featured\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"930\" style=\"width:100%;height:100%;object-fit:cover\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2018\/07\/luftig_bakeverk.jpg\" class=\"wp-block-cover__image-background\" alt=\"Luftige bakeverk\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2018\/07\/luftig_bakeverk.jpg 1920w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2018\/07\/luftig_bakeverk-300x145.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2018\/07\/luftig_bakeverk-1024x496.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2018\/07\/luftig_bakeverk-768x372.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2018\/07\/luftig_bakeverk-1536x744.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2018\/07\/luftig_bakeverk-80x39.jpg 80w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><div class=\"wp-block-cover__inner-container\">\n<h1 class=\"has-text-align-center wp-block-post-title has-text-color has-neutral-1000-color\">Tipsene som gj\u00f8r det enkelt \u00e5 lykkes med gj\u00e6rbakst<\/h1>\n\n<p class=\"t2-ingress has-text-align-center align wp-block-t2-ingress\">Vil du lykkes med gj\u00e6rbakst er det to ting du m\u00e5 ha kontroll p\u00e5: temperatur og tid. Baker Geir Brekke gir deg triksene som s\u00f8rger for vellykket gj\u00e6rbakst. \n<\/p>\n\n<div class=\"has-text-align-center mills-published-date wp-block-post-date has-text-color has-neutral-1000-color\"><time datetime=\"2017-03-17T10:33:24+01:00\">17. mars 2017<\/time><\/div>\n<\/div><\/div>\n\n\n\t\t<div class=\"has-background has-neutral-0-background-color is-style-vertical-spacing alignwide wp-block-mills-section has-background has-neutral-0-background-color\">\n\t\t\t<div class=\"wp-block-mills-section__inner aligncenter\">\n\t\t\t\t\n\n<div class=\"wp-block-group alignfull card-info is-layout-flow wp-block-group-is-layout-flow\">\n<p class=\"has-text-align-left\">\u2013 Gj\u00e6rbakst handler om \u00e5 skape optimale forhold for gj\u00e6ren og \u00e5 utvikle glutennettverket i melet. Derfor er det viktig \u00e5 ha god tid n\u00e5r du setter i gang med gj\u00e6rbaksten og s\u00f8rge for \u00e5 ha riktig temperatur p\u00e5 r\u00e5varene, forteller bakeren Geir Brekke.<\/p>\n<\/div>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-image-fill has-neutral-1000-color has-neutral-0-background-color has-text-color has-background\"><figure class=\"wp-block-media-text__media\" style=\"background-image:url(https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/melk_gjaer.jpg);background-position:50% 50%\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"930\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/melk_gjaer.jpg\" alt=\"\" class=\"wp-image-2132 size-full\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/melk_gjaer.jpg 1920w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/melk_gjaer-300x145.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/melk_gjaer-1024x496.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/melk_gjaer-768x372.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/melk_gjaer-1536x744.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/melk_gjaer-80x39.jpg 80w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"h-heller-for-kaldt-enn-for-varmt\">Heller for kaldt, enn for varmt<\/h2>\n\n\n\n<p class=\"has-text-align-left\">I mange oppskrifter blir du bedt om \u00e5 varme opp melken eller vannet, men gj\u00e6ren reduseres kraftig mellom 40 og 42 grader og er d\u00f8d ved 50 grader. Temperaturen \u00f8ker ogs\u00e5 ved elting, s\u00e5 det er fort gjort \u00e5 f\u00e5 for varm deig.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Blir deigen for varm, blir sluttresultatet t\u00f8rt. Gj\u00e6r utvikler seg best ved 27 grader, men hurtigst ved 36-37. Det er grunnen til at mange varmer opp v\u00e6sken. Min erfaring er at prosessene da g\u00e5r for fort, og da f\u00e5r du ikke med seg all aromaen og smaken i gj\u00e6rbaksten. Derfor er det bedre \u00e5 bruke kaldere v\u00e6ske og ta tiden til hjelp, forklarer Geir.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide has-media-on-the-right is-stacked-on-mobile is-image-fill has-neutral-1000-color has-neutral-0-background-color has-text-color has-background\"><figure class=\"wp-block-media-text__media\" style=\"background-image:url(https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Bolledeig-kjokkenmaskin.jpg);background-position:50% 50%\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1067\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Bolledeig-kjokkenmaskin.jpg\" alt=\"\" class=\"wp-image-2133 size-full\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Bolledeig-kjokkenmaskin.jpg 1600w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Bolledeig-kjokkenmaskin-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Bolledeig-kjokkenmaskin-1024x683.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Bolledeig-kjokkenmaskin-768x512.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Bolledeig-kjokkenmaskin-1536x1024.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Bolledeig-kjokkenmaskin-80x53.jpg 80w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"h-elting-av-gjaerbaksten\">Elting av gj\u00e6rbaksten<\/h2>\n\n\n\n<p class=\"has-text-align-left\">Margarin brukes for \u00e5 sm\u00f8re glutennettverket og gi saftighet i baksten. Glutenet m\u00e5 f\u00e5 lov til \u00e5 jobbe litt f\u00f8r du tilsetter margarinen, derfor er det viktig \u00e5 ikke tilsette margarinen f\u00f8r deigen er ferdig eltet.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 For \u00e5 sjekke om deigen er ferdig eltet, tar du en bit av deigen og strekker den s\u00e5 tynt du kan. Om du sitter igjen med en tynn hinne, er deigen er klar. F\u00f8rst da kan du tilsette margarinen og elte videre til den er innarbeidet i deigen, sier Geir.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Ettersom det er viktig at melet f\u00e5r utviklet seg, b\u00f8r du ikke tilsette mel etter at du har satt i gang eltingen. Hold heller igjen p\u00e5 v\u00e6sken, og tilsett mer v\u00e6ske ved behov.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-image-fill has-neutral-1000-color has-neutral-0-background-color has-text-color has-background\"><figure class=\"wp-block-media-text__media\" style=\"background-image:url(https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Boller-heves.jpg);background-position:50% 50%\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1067\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Boller-heves.jpg\" alt=\"\" class=\"wp-image-2134 size-full\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Boller-heves.jpg 1600w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Boller-heves-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Boller-heves-1024x683.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Boller-heves-768x512.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Boller-heves-1536x1024.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Boller-heves-80x53.jpg 80w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"h-derfor-er-etterheving-sa-viktig\">Derfor er etterheving s\u00e5 viktig<\/h2>\n\n\n\n<p class=\"has-text-align-left\">N\u00e5r gj\u00e6ren spiser n\u00e6ring, som regel sukker, avgir den CO2-gasser. Det er denne gassen som gj\u00f8r at gj\u00e6rbaksten hever seg og blir luftig. Ogs\u00e5 her er det viktig at gj\u00e6ren f\u00e5r optimale forhold. Gj\u00e6ren trenger oksygen og lar du<br> deigen heve for lenge, vil den g\u00e5 tom for oksygen og n\u00e6ring fordi den avgir CO2.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013Ved f\u00f8rste heving b\u00f8r deigen ha doblet seg i st\u00f8rrelse \u2013dette kan ta alt fra 30 minutter til 2 timer. N\u00e5r du flytter gj\u00e6rdeigen over i br\u00f8dform eller ruller ut boller, sl\u00e5r du luften ut av bakverket og deigen m\u00e5 heve p\u00e5 nytt. Etterhevingen er sv\u00e6rt viktig for sluttresultatet, forklarer Geir.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Det finnes ikke noe fasitsvar p\u00e5 hvor lenge deigen b\u00f8r etterheve, men en tommelfingerregel er 30 til 45 minutter. Du kan dessuten enkelt sjekke selv om deigen er klar. Ta pekefingeren og lag en grop i deigen. Om gropen blir der, er deigen klar for ovnen. Men hvor lenge og p\u00e5 hvilken temperatur b\u00f8r gj\u00e6rbaksten stekes?<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide has-media-on-the-right is-stacked-on-mobile is-image-fill has-neutral-1000-color has-neutral-0-background-color has-text-color has-background\"><figure class=\"wp-block-media-text__media\" style=\"background-image:url(https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Saftige-boller.jpg);background-position:50% 50%\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1067\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Saftige-boller.jpg\" alt=\"\" class=\"wp-image-1716 size-full\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Saftige-boller.jpg 1600w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Saftige-boller-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Saftige-boller-1024x683.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Saftige-boller-768x512.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Saftige-boller-1536x1024.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Saftige-boller-80x53.jpg 80w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"h-steking-av-gjaerbakst\">Steking av gj\u00e6rbakst<\/h2>\n\n\n\n<p class=\"has-text-align-left\">\u2013 200 grader er en fin temperatur \u00e5 steke p\u00e5, men hvilken temperatur du faktisk har i ovnen er n\u00e6rmest umulig \u00e5 vite. Derfor sier jeg at boller b\u00f8r v\u00e6re klare etter syv minutter, sm\u00e5 br\u00f8d etter 30-35 minutter og store br\u00f8d etter 40-45 minutter. S\u00e5 m\u00e5 du pr\u00f8ve deg frem og finne ut hvilken temperatur du m\u00e5 ha p\u00e5 ovnen din.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Pr\u00f8v \u00e5 banke p\u00e5 br\u00f8det for \u00e5 sjekke om det er klart. F\u00e5r du en hul lyd, er br\u00f8det klart. H\u00f8res det ut som du sl\u00e5r p\u00e5 bordet, trenger br\u00f8det mer tid i ovnen.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Vil du v\u00e6re sikker p\u00e5 at br\u00f8dene f\u00e5r riktig temperatur, kan du ogs\u00e5 bruke steketermometer. N\u00e5r det har g\u00e5tt to tredjedeler av steketiden, ikke tidligere, kan du stikke steketermometeret i kjernen av br\u00f8det. Holder br\u00f8det 96 grader eller mer, er det klart.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Sist, men ikke minst, er det viktig \u00e5 la baksten hvile f\u00f8r du skj\u00e6rer i den.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Er du p\u00e5 jakt etter den perfekte oppskriften p\u00e5 boller? Pr\u00f8v denne <a href=\"https:\/\/mills.no\/oppskrift\/melange\/saftige-boller\/\">oppskriften<\/a>!<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n\t\t<div class=\"has-background has-neutral-0-background-color is-style-vertical-spacing alignwide wp-block-mills-section has-background has-neutral-0-background-color\">\n\t\t\t<div class=\"wp-block-mills-section__inner aligncenter\">\n\t\t\t\t\n\n<div class=\"wp-block-group alignfull card-info is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-t2-post-title t2-post-title wp-block-heading\" id=\"h-bakerens-tips-til-a-lykkes-med-gjaerbaksten\">Bakerens tips til \u00e5 lykkes med gj\u00e6rbaksten:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li style=\"text-align: left;\">Bruk heller for kald enn for varm v\u00e6ske. Gj\u00e6ren d\u00f8r mellom 40 og 42 grader.<\/li><li style=\"text-align: left;\">La deigen elte ferdig f\u00f8r du tilsetter margarinen. Deigen er ferdig eltet n\u00e5r du kan strekke deigen og f\u00e5r frem en tynn hinne.<\/li><li style=\"text-align: left;\">Ikke tilsett mer mel underveis. Hold heller igjen p\u00e5 v\u00e6sken.<\/li><li style=\"text-align: left;\">Heving er viktig for sluttresultatet og deigen m\u00e5 heve to ganger.<\/li><li style=\"text-align: left;\">N\u00e5r du kan lage en grop i deigen uten at den kommer ut igjen, er deigen ferdig hevet.<\/li><li style=\"text-align: left;\">Gj\u00e6rbaksten b\u00f8r stekes p\u00e5 200 grader, men det kan variere etter ovn.<\/li><li style=\"text-align: left;\">Du kan sjekke om br\u00f8det er klart ved \u00e5 banke p\u00e5 det. Avgir det en hul lyd, er br\u00f8det klart.<\/li><li style=\"text-align: left;\">Du kan ogs\u00e5 bruke steketermometer. N\u00e5r det har g\u00e5tt to tredjedel er av steketiden kan du stikke det i kjernen. Br\u00f8det er klart ved 96 grader.<\/li><li style=\"text-align: left;\">La baksten hvile f\u00f8r du skj\u00e6rer i den.<\/li><\/ul>\n<\/div>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n\t\t<div class=\"has-background has-neutral-50-background-color is-style-vertical-spacing is-style-horizontal-spacing alignwide wp-block-mills-section has-background has-neutral-50-background-color\">\n\t\t\t<div class=\"wp-block-mills-section__inner alignwide\">\n\t\t\t\t\n<div class=\"t2-featured-content-layout alignwide alignwide wp-block-t2-featured-content-layout\" role=\"list\">\n<div class=\"t2-featured-single-post t2-featured-content is-post-type-recipe brand-melange recipe_category-bakst-og-brod wp-block-t2-featured-single-post\" role=\"listitem\"><a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/mills.no\/melange\/oppskrift\/vaniljesnurrer-med-bringebaer\/\">\n<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1280\" src=\"https:\/\/mills.no\/content\/uploads\/2017\/06\/Vaniljesnurrer-med-bringebC3A6r.jpg\" class=\"attachment-medium-large size-medium-large wp-post-image\" alt=\"Vaniljesnurrer med bringeb\u00e6r. Foto.\" srcset=\"https:\/\/mills.no\/content\/uploads\/2017\/06\/Vaniljesnurrer-med-bringebC3A6r.jpg 1920w, https:\/\/mills.no\/content\/uploads\/2017\/06\/Vaniljesnurrer-med-bringebC3A6r-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/2017\/06\/Vaniljesnurrer-med-bringebC3A6r-1024x683.jpg 1024w, https:\/\/mills.no\/content\/uploads\/2017\/06\/Vaniljesnurrer-med-bringebC3A6r-768x512.jpg 768w, https:\/\/mills.no\/content\/uploads\/2017\/06\/Vaniljesnurrer-med-bringebC3A6r-1536x1024.jpg 1536w, https:\/\/mills.no\/content\/uploads\/2017\/06\/Vaniljesnurrer-med-bringebC3A6r-80x53.jpg 80w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n<div class=\"wp-block-group alignfull is-layout-flow wp-block-group-is-layout-flow\">\n\t<h2 class=\"t2-post-title wp-block-t2-post-title\">Vaniljesnurrer med bringeb\u00e6r<\/h2>\n\t<div class=\"t2-post-excerpt wp-block-t2-post-excerpt\"><p>Det er lite som sl\u00e5r nybakte snurrer med deilig fyll. Det vanligste er \u00e5 fylle kanel og sukker i svingene,&hellip;<\/p><\/div>\n\t\n\t\t<div class=\"wp-block-mills-block-recipe-info\">\n\t\t\t<div class=\"mills-block-recipe-info-item mills-block-recipe-info-item--difficulty\">Enkel<\/div>\n\t\t\t<div class=\"mills-block-recipe-info-item mills-block-recipe-info-item--time\">2 t<\/div>\n\t\t<\/div>\n<\/div>\n\n<\/a>\n<\/div>\n\n<div class=\"t2-featured-single-post t2-featured-content is-post-type-recipe brand-melange recipe_category-kaker-kos wp-block-t2-featured-single-post\" role=\"listitem\"><a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/mills.no\/melange\/oppskrift\/blabaerflette-med-vaniljekrem\/\">\n<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1280\" src=\"https:\/\/mills.no\/content\/uploads\/2017\/07\/BlC3A5bC3A6rflette.jpg\" class=\"attachment-medium-large size-medium-large wp-post-image\" alt=\"Bl\u00e5b\u00e6rflette med vaniljekrem. Foto.\" srcset=\"https:\/\/mills.no\/content\/uploads\/2017\/07\/BlC3A5bC3A6rflette.jpg 1920w, https:\/\/mills.no\/content\/uploads\/2017\/07\/BlC3A5bC3A6rflette-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/2017\/07\/BlC3A5bC3A6rflette-1024x683.jpg 1024w, https:\/\/mills.no\/content\/uploads\/2017\/07\/BlC3A5bC3A6rflette-768x512.jpg 768w, https:\/\/mills.no\/content\/uploads\/2017\/07\/BlC3A5bC3A6rflette-1536x1024.jpg 1536w, https:\/\/mills.no\/content\/uploads\/2017\/07\/BlC3A5bC3A6rflette-80x53.jpg 80w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n<div class=\"wp-block-group alignfull is-layout-flow wp-block-group-is-layout-flow\">\n\t<h2 class=\"t2-post-title wp-block-t2-post-title\">Bl\u00e5b\u00e6rflette med vaniljekrem<\/h2>\n\t<div class=\"t2-post-excerpt wp-block-t2-post-excerpt\"><p>Her har vi tatt v\u00e5r beste oppskrift p\u00e5 s\u00f8t gj\u00e6rdeig og fylt den med fantastiske smaker av vaniljekrem og bl\u00e5b\u00e6r.&hellip;<\/p><\/div>\n\t\n\t\t<div class=\"wp-block-mills-block-recipe-info\">\n\t\t\t<div class=\"mills-block-recipe-info-item mills-block-recipe-info-item--difficulty\">Middels<\/div>\n\t\t\t<div class=\"mills-block-recipe-info-item mills-block-recipe-info-item--time\">2 t<\/div>\n\t\t<\/div>\n<\/div>\n\n<\/a>\n<\/div>\n\n\n<\/div>\n\n\t\t\t<\/div>\n\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Vil du lykkes med gj\u00e6rbakst er det to ting du m\u00e5 ha kontroll p\u00e5: temperatur og tid. Baker Geir Brekke&hellip;<\/p>\n","protected":false},"author":2,"featured_media":1549,"parent":1597,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_searchwp_excluded":"","hide_post_title":false,"footnotes":""},"class_list":["post-1586","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.9 (Yoast SEO v26.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Tipsene som gj\u00f8r det enkelt \u00e5 lykkes med gj\u00e6rbakst | Baketips fra Melange<\/title>\n<meta name=\"description\" content=\"Vil du lykkes med gj\u00e6rbakst er det to ting du m\u00e5 ha kontroll p\u00e5: temperatur og tid. Baker i Mills gir deg triksene som s\u00f8rger for vellykket gj\u00e6rbakst.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mills.no\/melange\/tips\/10-tips-til-bakingen\/tipsene-gjor-enkelt-a-lykkes-gjaerbakst\/\" \/>\n<meta property=\"og:locale\" content=\"nb_NO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tipsene som gj\u00f8r det enkelt \u00e5 lykkes med gj\u00e6rbakst\" \/>\n<meta property=\"og:description\" content=\"Vil du lykkes med gj\u00e6rbakst er det to ting du m\u00e5 ha kontroll p\u00e5: temperatur og tid. 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