{"id":1597,"date":"2016-03-11T11:16:08","date_gmt":"2016-03-11T10:16:08","guid":{"rendered":"https:\/\/mills.no\/melange\/10-tips-til-bakingen\/"},"modified":"2026-04-22T11:15:43","modified_gmt":"2026-04-22T09:15:43","slug":"10-tips-til-bakingen","status":"publish","type":"page","link":"https:\/\/mills.no\/melange\/tips\/10-tips-til-bakingen\/","title":{"rendered":"10 tips til bakingen"},"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\/2016\/03\/bolle.png\" class=\"wp-block-cover__image-background\" alt=\"\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2016\/03\/bolle.png 1920w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2016\/03\/bolle-300x145.png 300w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2016\/03\/bolle-1024x496.png 1024w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2016\/03\/bolle-768x372.png 768w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2016\/03\/bolle-1536x744.png 1536w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2016\/03\/bolle-80x39.png 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\">10 tips til bakingen<\/h1>\n\n<p class=\"t2-ingress has-text-align-center align wp-block-t2-ingress\">Her er ti tips som gj\u00f8r det litt enklere \u00e5 lykkes med bakingen. \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=\"2016-03-11T11:16:08+01:00\">11. mars 2016<\/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<ol class=\"wp-block-list\">\n<li>Finn frem alle ingrediensene du trenger og vei eller m\u00e5l opp f\u00f8r du setter i gang.<\/li>\n\n\n\n<li>Til gj\u00e6rdeig og myke kaker er det lurt \u00e5 la Melange f\u00e5 romtemperatur f\u00f8r du begynner.<\/li>\n\n\n\n<li>V\u00e6r t\u00e5lmodig n\u00e5r du r\u00f8rer sammen Melange og sukker. N\u00e5r blandingen er blitt hvit og luftig er sukkeret oppl\u00f8st, og da blir kaken best.<\/li>\n\n\n\n<li>Vend hvetemelet forsiktig inn i kaker\u00f8ren for et luftig resultat.<\/li>\n\n\n\n<li>Hold igjen litt av hvetemelet n\u00e5r du baker gj\u00e6rbakst, jo l\u00f8sere deig, jo saftigere blir resultatet. Det er lettere \u00e5 tilsette mer mel i en klissete deig enn \u00e5 tilsette mer v\u00e6ske i en deig som er for fast.<\/li>\n\n\n\n<li>V\u00e6r varsom med gj\u00e6rdeigen n\u00e5r den er ferdig hevet. Kraftig elting kan da gj\u00f8re den mindre elastisk.<\/li>\n\n\n\n<li>De fleste sm\u00e5kaker som skal trilles eller kjevles har godt av \u00e5 hvile i kj\u00f8leskapet over natten.<\/li>\n\n\n\n<li>Lag gjerne en \u201dpr\u00f8vekake\u201d n\u00e5r du lager sm\u00e5kaker slik at du har muligheten til \u00e5 justere p\u00e5 mengden mel, tykkelse og steketid f\u00f8r du setter ordentlig i gang.<\/li>\n\n\n\n<li>Kj\u00f8kkenmaskin er til god hjelp n\u00e5r du skal bake gj\u00e6rbakst. 10 \u2013 15 minutter med maskinkraft hjelper deg med \u00e5 f\u00e5 eltet deigen skikkelig slik at den blir elastisk og god \u00e5 arbeide med.<\/li>\n\n\n\n<li>Bruker du kj\u00f8kkenmaskin n\u00e5r du baker boller anbefaler vi \u00e5 elte inn terninger av romtemperert Melange fremfor smeltet. Da f\u00e5r du ekstra saftige boller!<\/li>\n<\/ol>\n\n\n\n<p class=\"has-text-align-left\">Lykke til! <\/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-element has-neutral-1000-color has-neutral-0-background-color has-text-color has-background\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1496\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Gjaer_Bakevarer.jpg\" alt=\"\" class=\"wp-image-2201 size-full\" style=\"object-position:50% 50%\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Gjaer_Bakevarer.jpg 2000w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Gjaer_Bakevarer-300x224.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Gjaer_Bakevarer-1024x766.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Gjaer_Bakevarer-768x574.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Gjaer_Bakevarer-1536x1149.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/Gjaer_Bakevarer-80x60.jpg 80w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<p class=\"has-text-align-left\">Det er f\u00e5 ting som smaker bedre enn fersk gj\u00e6rbakst, og med Melange sikrer du at deigen blir smidig \u00e5 jobbe med og at resultatet blir saftig og holder seg lenge.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>La alle ingrediensene st\u00e5 fremme i romtemperatur i 30 minutter f\u00f8r du begynner.<\/li>\n\n\n\n<li>Hvis redskapene og ingrediensene er for kalde vil dette hemme gj\u00e6ringsprosessen.<\/li>\n\n\n\n<li>La deigen heve tildekket i et veltemperert rom uten trekk.<\/li>\n\n\n\n<li>Hev deigen flere ganger for et best mulig resulta. Dette gir en mer smaksrik bakst og holdbarhet.<\/li>\n\n\n\n<li>Unng\u00e5 \u00e5 elte deigen for hardt mellom hevingene, da \u00f8delegges glutentr\u00e5dene og deigen blir mindre elastisk.<\/li>\n<\/ul>\n\n\n\n<p class=\"has-text-align-left\">&nbsp;<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-image-fill-element has-neutral-1000-color has-neutral-0-background-color has-text-color has-background\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"496\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/melk_gjaer-1024x496.jpg\" alt=\"luftig gj\u00e6rbakst\" class=\"wp-image-2132 size-full\" style=\"object-position:50% 50%\" srcset=\"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-300x145.jpg 300w, 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, https:\/\/mills.no\/content\/uploads\/sites\/3\/2022\/01\/melk_gjaer.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<p class=\"has-text-align-left\"><em><strong>R\u00e5varenes roller<\/strong><\/em><\/p>\n\n\n\n<p class=\"has-text-align-left\"><em><strong>Egg<\/strong><\/em><br>Egg gir volum og gj\u00f8r deigen luftig. Egg er ogs\u00e5 fint \u00e5 pensle gj\u00e6rbakst med, bland egget med noen dr\u00e5per vann og noen f\u00e5 korn salt for at det skal bli lettere \u00e5 r\u00f8re ut.<\/p>\n\n\n\n<p class=\"has-text-align-left\"><em><strong>Gj\u00e6r<\/strong><\/em><br>Fersk gj\u00e6r best\u00e5r av rendyrket gj\u00e6rsopp. Ved hjelp av syre omdannes gj\u00e6rsopp til kullsyre som igjen hever deigen. N\u00e5r du skal dele en pakke med gj\u00e6r b\u00f8r du dele den diagonalt for n\u00f8yaktig mengde. Fersk gj\u00e6r m\u00e5 ikke fryses, det vil \u00f8delegge gj\u00e6rcellene.<\/p>\n\n\n\n<p class=\"has-text-align-left\"><em><strong>Sukker<\/strong><\/em><br>Sukker er en fast ingrediens i de fleste kaker og s\u00f8t gj\u00e6rbakst. I gj\u00e6rdeig hjelper sukkeret til med hevingen og i sm\u00e5kaker og formkaker er sukkeret viktig for kakens konsistens.<\/p>\n\n\n\n<p class=\"has-text-align-left\"><em><strong>Mel<\/strong><\/em><br>Vi pleier \u00e5 si at jo mindre mel, jo bedre kake. Mel er lett \u00e5 feildosere s\u00e5 bruk gjerne en vekt som gir mer p\u00e5litelig m\u00e5l enn et literm\u00e5l.<\/p>\n\n\n\n<p class=\"has-text-align-left\"><em><strong>Melange<\/strong> <\/em><\/p>\n\n\n\n<p class=\"has-text-align-left\">Siden lanseringen i 1919 har Melange v\u00e6rt f\u00f8rstevalget til baking for mange. Flytende Melange gir saftige langpannekaker, mens Melange i folie gir spr\u00f8 sm\u00e5kaker. Den unike sammensetningen av planteoljer gj\u00f8r v\u00e5re produkter sv\u00e6rt godt egnet til all form for steking og baking.<\/p>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Her er ti tips som gj\u00f8r det litt enklere \u00e5 lykkes med bakingen.<\/p>\n","protected":false},"author":3,"featured_media":1599,"parent":1600,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_searchwp_excluded":"","hide_post_title":false,"footnotes":""},"class_list":["post-1597","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>10 tips til bakingen fra Melange<\/title>\n<meta name=\"description\" content=\"Skal du bake? 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