{"id":5960,"date":"2013-01-26T14:37:17","date_gmt":"2013-01-26T12:37:17","guid":{"rendered":"http:\/\/richter-nielsen.dk\/blog\/?p=5960"},"modified":"2021-12-05T15:15:41","modified_gmt":"2021-12-05T13:15:41","slug":"medaljer","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/medaljer\/","title":{"rendered":"Medaljer"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;3.22&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.7.7&#8243; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h3>Medaljer<\/h3>\n<p><strong>M\u00f8rdej:<\/strong><\/p>\n<ul>\n<li>300 g. hvedemel<\/li>\n<li>100 g. flormelis<\/li>\n<li>150 g. stuetempereret sm\u00f8r<\/li>\n<li>1 stk. \u00e6g<\/li>\n<\/ul>\n<p><strong>Vanilje creme:<\/strong><\/p>\n<ul>\n<li>2 \u00bd dl. s\u00f8dm\u00e6lk<\/li>\n<li>\u00bd stk. vaniljestang, Polynesisk<\/li>\n<li>35 g. sukker<\/li>\n<li>20 g. maizena<\/li>\n<li>40 g. \u00e6ggeblomme (2 stk.)<\/li>\n<\/ul>\n<p><strong>Glasur:<\/strong><\/p>\n<ul>\n<li>ca. 150 g. flormelis og en anelse vand<\/li>\n<\/ul>\n<p><strong>Pynt &amp; opbygning:<\/strong><\/p>\n<ul>\n<li>ca. 150 g. jordb\u00e6r marmelade<\/li>\n<li>ca. 4 dl. piskefl\u00f8de til fl\u00f8deskum<\/li>\n<li>ca. 30 g. finthakkede usaltede pistacie kerner til drys (kan undv\u00e6res eller byttes ud med chokolade eller ligne)<\/li>\n<li>ca. 2 stk. friske jordb\u00e6r til pynt<\/li>\n<\/ul>\n<p><strong>M\u00f8rdej:<\/strong><\/p>\n<ul>\n<li>Alle ingredienserne \u00e6ltes sammen til en ensartet dej.<\/li>\n<li>Dejen stilles koldt en \u00bd time.<\/li>\n<li>Den kolde dej udrulles relativt tyndt i rigeligt mel.<\/li>\n<li>Dejstykket udstikkes i ca. 40 stk. cirkler \u00e1 ca. 7 cm. i diameter. Anvend gerne et &#8220;kruset&#8221; udstikker s\u00e6t &#8211; alternativt et glas eller lign\u2026.<\/li>\n<li>Cirklerne bages p\u00e5 bagepapir ved 200 grader alm ovn til de er let gyldne, ca. 8 &#8211; 10 minutter.<\/li>\n<li>I vores ovn skal de afbages ved 190 grader i 7 min og 20 sek ved 2 mm tykkelse<\/li>\n<li>Bundene afk\u00f8les p\u00e5 bagerist.<\/li>\n<\/ul>\n<p><strong>Vanilje creme:<\/strong><\/p>\n<ul>\n<li>2 dl. af m\u00e6lken koges op i en lille gryde.<\/li>\n<li>Vaniljestangen fl\u00e6kkes p\u00e5 den lange led &amp; vaniljekornene skrabes ud med en lille kniv.<\/li>\n<li>Kornene blandes med sukkeret &amp; mases sammen med en paletkniv, s\u00e5ledes at kornene skilles ad. Vaniljesukker, maizena &amp; den resterende \u00bd dl. m\u00e6lk piskes godt.<\/li>\n<li>Tils\u00e6t blommerne &amp; pisk igen.<\/li>\n<li>N\u00e5r m\u00e6lken koger kommes vanilje blandingen direkte op i gryden. Pisk rigtigt godt til cremen tykner dejligt.<\/li>\n<li>Cremen h\u00e6ldes straks i en beholder. L\u00e6g et stykke husholdningsfilm direkte oven p\u00e5 vaniljecremen, s\u00e5ledes at der ikke dannes kondens.<\/li>\n<li>Afk\u00f8l cremen helt i k\u00f8leskab &#8211; minimum 2 timer. (Vaniljecremen skal anvendes samme dag eller efterf\u00f8lgende dag).<\/li>\n<\/ul>\n<p><strong>Opbygning:<\/strong><\/p>\n<ul>\n<li>Piskefl\u00f8den piskes til fl\u00f8deskum (ikke for stiv). Fl\u00f8deskummet kommes op i en spr\u00f8jttepose med stjerne tyl &amp; spr\u00f8jtes sirligt i en h\u00f8j krans p\u00e5 de 10 bunde.<\/li>\n<li>(L\u00e6g spr\u00f8jteposen med fl\u00f8de-skum i k\u00f8leskabet imens medaljerne bygges videre op\u2026).<\/li>\n<li>Fyld 1 tsk. god jordb\u00e6r marmelade i hver fl\u00f8deskums krans.<\/li>\n<li>Den iskolde vaniljecreme piskes lind med et piskeris &amp; kommes ligeledes op i en spr\u00f8jtepose med en mindre tyl. (Anvend gerne en engangsspr\u00f8jtepose uden tyl!!).<\/li>\n<li>Vaniljecremen spr\u00f8jtes i fl\u00f8deskums-kransen ovenp\u00e5 marmeladen, s\u00e5ledes at &#8220;hullet&#8221; er helt fyldt ud.<\/li>\n<li>De 10 m\u00f8rdejs &#8220;l\u00e5g&#8221; stryges med glasur &amp; drysses med finthakkede pistacie. &#8220;L\u00e5gene&#8221; l\u00e6gges p\u00e5 som top.<\/li>\n<li>Opbevares i k\u00f8leskab indtil servering.Serv\u00e9r samme dag!!<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=&#8221;1957,1956,1958,1959,1960,1954&#8243; posts_number=&#8221;6&#8243; show_title_and_caption=&#8221;off&#8221; zoom_icon_color=&#8221;#ffffff&#8221; _builder_version=&#8221;3.16.1&#8243; pagination_font_size_tablet=&#8221;51&#8243; pagination_line_height_tablet=&#8221;2&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Medaljer M\u00f8rdej: 300 g. hvedemel 100 g. flormelis 150 g. stuetempereret sm\u00f8r 1 stk. \u00e6g Vanilje creme: 2 \u00bd dl. s\u00f8dm\u00e6lk \u00bd stk. vaniljestang, Polynesisk 35 g. sukker 20 g. maizena 40 g. \u00e6ggeblomme (2 stk.) Glasur: ca. 150 g. flormelis og en anelse vand Pynt &amp; opbygning: ca. 150 g. jordb\u00e6r marmelade ca. 4 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1954,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[428],"tags":[83,105],"class_list":["post-5960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kager-floedekager","tag-bagvaerk","tag-floedekager"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/5960","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/comments?post=5960"}],"version-history":[{"count":7,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/5960\/revisions"}],"predecessor-version":[{"id":11060,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/5960\/revisions\/11060"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/1954"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=5960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=5960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=5960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}