{"id":6452,"date":"2013-12-07T09:26:38","date_gmt":"2013-12-07T07:26:38","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=6452"},"modified":"2023-12-05T13:34:59","modified_gmt":"2023-12-05T12:34:59","slug":"vaniljekranse","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/vaniljekranse\/","title":{"rendered":"Vaniljekranse"},"content":{"rendered":"

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Vaniljekranse<\/h5>\n
For at f\u00e5 en rigtig god og spr\u00f8d Vaniljekrans, der n\u00e6rmest smelter p\u00e5 tungen, er det vigtigt at anvende florsukker frem for almindeligt sukker.<\/h5>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Ingredienser:<\/strong><\/p>\n

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  • 250 g mel<\/li>\n
  • 125 g florsukker<\/li>\n
  • 2 st\u00e6nger vanilje ( vi bruger 3 spsk vanilje )<\/li>\n
  • 175 g sm\u00f8r<\/li>\n
  • 1 \u00e6g<\/li>\n<\/ul>\n

    Fremgangsm\u00e5de:<\/strong><\/p>\n

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    • Sm\u00f8r, florsukker, vanilje og mel blandes sammen \u2013 enten med h\u00e5nden eller h\u00e5ndmixer (m\u00e5 kun lige blandes til en ens masse), derefter tils\u00e6ttes \u00e6gget \u2013 dejen m\u00e5 kun lige k\u00f8res sammen.<\/li>\n
    • Hvis dejen k\u00f8res\/\u00e6ltes for meget, kan man risikerer, at dejen vil flyde ud i af bagningen.<\/li>\n
    • Sk\u00e6r derefter dejstrimlerne ud i passende stykker (8-10 cm.) eller brug en tyl og spr\u00f8jtepose.<\/li>\n
    • Vaniljekransene bages derefter af ved cirka 185grader midt af ovn i ca.8-12 minutter (alt efter ovn) til de har f\u00e5et lidt farve.<\/li>\n
    • Afk\u00f8les p\u00e5 rist.<\/li>\n
    • Med hensyn til sm\u00e5kager generelt, SKAL de opbevares i en metald\u00e5se med et t\u00e6tsluttende l\u00e5g, for at de kan holde sig spr\u00f8de.<\/li>\n<\/ul>\n

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      Vaniljekranse For at f\u00e5 en rigtig god og spr\u00f8d Vaniljekrans, der n\u00e6rmest smelter p\u00e5 tungen, er det vigtigt at anvende florsukker frem for almindeligt sukker. Ingredienser: 250 g mel 125 g florsukker 2 st\u00e6nger vanilje ( vi bruger 3 spsk vanilje ) 175 g sm\u00f8r 1 \u00e6g Fremgangsm\u00e5de: Sm\u00f8r, florsukker, vanilje og mel blandes sammen […]<\/p>\n","protected":false},"author":1,"featured_media":11134,"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":[426],"tags":[83,130,146,147,148],"class_list":["post-6452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-smaakager","tag-bagvaerk","tag-hjemmelavet","tag-kager","tag-smaakager","tag-vaniljekranse"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6452","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=6452"}],"version-history":[{"count":9,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6452\/revisions"}],"predecessor-version":[{"id":17075,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6452\/revisions\/17075"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/11134"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=6452"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=6452"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=6452"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}