{"id":775,"date":"2019-12-31T14:13:05","date_gmt":"2019-12-31T14:13:05","guid":{"rendered":"https:\/\/madvikanli.skoleblogs.dk\/?p=775"},"modified":"2026-01-14T11:32:38","modified_gmt":"2026-01-14T10:32:38","slug":"luksus-floedeboller","status":"publish","type":"post","link":"https:\/\/staging.madtildetmeste.dk\/?p=775","title":{"rendered":"Luksus fl\u00f8deboller"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Antal: 16 &#8211;\n20 stk.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Redskaber<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rund\nudstikker (alternativt et glas)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sukkertermometer&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Engangsspr\u00f8jtepose<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rund tyl 18\n&#8211; 22 mm<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Bund<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; marcipan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lidt &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; flormelis<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Skum<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">240 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; sukker<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">115 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; glukosesirup<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">75 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; vand<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">140 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; past. \u00e6ggehvider<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">20 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; sukker<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 tsk. &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; vaniljepasta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Overtr\u00e6kschokolade<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; hakket m\u00f8rk chokolade<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">35 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; kakaosm\u00f8r<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Bund<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">T\u00e6nd ovnen\np\u00e5 200 grader varmluft. Rul marcipanen ud i flormelis og udstik 12-15 bunde.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bag dem i\n5-8 minutter indtil de bliver gyldne. Tag dem herefter ud og lad dem k\u00f8le.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kom dem\neventuelt p\u00e5 frost hvis de skal k\u00f8le hurtigere ????<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Skum<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kog 240 g\nsukker, vand og glukosesirup op til 117 grader. Imens det koger, pisker du dine\n\u00e6ggehvider skummede og tils\u00e6tter dine 20 g sukker, og pisker det ganske let op.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kom herefter\ndin varme sukkermasse i, h\u00e6ld det i, i en tynde str\u00e5le, mens du fortsat pisker.\nSkru r\u00f8remaskinen op p\u00e5 den h\u00f8jeste hastighed og pisk, indtil skummet bliver\nfast.&nbsp;Det er vigtigt at du her er t\u00e5lmodig og lader det piske i minimum 5\nminutter. Det skal v\u00e6re en fast, sej masse. R\u00f8r til sidst din vaniljepasta\ni.&nbsp;Kom herefter dit skum i din spr\u00f8jtepose med en rund tyl 22 mm.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spr\u00f8jt\nskummet i toppe p\u00e5 de afk\u00f8let bunde.&nbsp;Lad fl\u00f8debollerne st\u00e5 en times tid, inden\ndu forbereder din chokolade.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Chokoladeovertr\u00e6k<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kom halvdelen\nad den hakkede chokolade og hakkede kakaosm\u00f8r i en sk\u00e5l og smelt den over\nvandbad. Tag sk\u00e5len v\u00e6k fra gryden og r\u00f8r resten af chokoladen ud i den\nsmeltede. Sluttemperatur 31<sup>o <\/sup>C.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kom\nchokoladen i et glas, hvor fl\u00f8debollen kan dyppes i. Husk at tjekke det, inden\ndu h\u00e6lder chokoladen i glasset.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tag din fl\u00f8debolle\nog dyb skummet i chokoladen. Husk at d\u00e6kke hele bunden, da marengsen kan finde\np\u00e5 at udvide sig, og vil lade s\u00e5dan nogle sm\u00e5 \u201corme\u201d af marengs, hvis ikke hele\nbunden er d\u00e6kket af chokolade.&nbsp;Lad chokoladen l\u00f8be af fl\u00f8debollen inden du\nvender den om.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Med\ninspiration fra Liv Martine<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Antal: 16 &#8211; 20 stk. Redskaber Rund udstikker (alternativt et glas) Sukkertermometer&nbsp; Engangsspr\u00f8jtepose Rund tyl 18 &#8211; 22 mm Bund 250 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; marcipan Lidt &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; flormelis Skum 240 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; sukker 115 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; glukosesirup 75 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; vand 140 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; past. \u00e6ggehvider 20 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; sukker 1 tsk. &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; vaniljepasta Overtr\u00e6kschokolade 250&#8230;<\/p>\n","protected":false},"author":1,"featured_media":776,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[19],"tags":[80,111,288,289],"class_list":["post-775","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hjemmelavet-knas","tag-aeggehvider","tag-chokolade","tag-marcipan","tag-marengs"],"_links":{"self":[{"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/posts\/775","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=775"}],"version-history":[{"count":1,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/posts\/775\/revisions"}],"predecessor-version":[{"id":4123,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/posts\/775\/revisions\/4123"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/media\/776"}],"wp:attachment":[{"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}