{"id":4436,"date":"2021-05-08T21:20:00","date_gmt":"2021-05-08T20:20:00","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=4436"},"modified":"2020-08-02T13:20:48","modified_gmt":"2020-08-02T12:20:48","slug":"skumfiduser","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2021\/05\/08\/skumfiduser\/","title":{"rendered":"Skumfiduser"},"content":{"rendered":"\n<a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/50127046672\/in\/dateposted-public\/\" title=\"Skumfiduser\"><img loading=\"lazy\" decoding=\"async\" hspace=\"5\" vspace=\"5\" border=\"0\" align=\"right\" src=\"https:\/\/live.staticflickr.com\/65535\/50127046672_c5ab414e6e_m.jpg\" width=\"240\" height=\"120\" alt=\"Skumfiduser\"\/><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script>\n\n\n\n<p class=\"wp-block-paragraph\">Skumfiduser. Mere skal der vel ikke siges? Det er ret nemt at lave, tager noget tid (men det meste er ventetid) og s\u00e5 smager det godt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Et sikkert hit at spise eller til at smelte over et b\u00e5l.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Opskriften kan varieres i det uendelige med smag og farver (som med bolcher) der tils\u00e6ttes efter 1-2 minutter i mikseren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\/Dann<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredienser<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 dl vand<\/li><li>400 gram sukker<\/li><li>1 stang vanilje<\/li><li>20 blade husblas<\/li><li>150 gram flormelis<\/li><li>1 knivspids salt<\/li><li>Koldt vand (til udbl\u00f8dning af husblas)<\/li><li>150 g glukose sirup<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Udstyr<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Sukkertermometer<\/li><li>Bordmikser<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fremgangsm\u00e5de<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Kom husblas bladene i bl\u00f8d i koldt vand. De skal have mindst 30 minutter<\/li><li>Sk\u00e6r en vaniljestang over p\u00e5 den lange led<\/li><li>Skrab vaniljekornene af<\/li><li>Kom vand, glukose sirup, sukker, vaniljekorn og salt op i en gryde<\/li><li>N\u00e5r husblassen er klar varmes gryden op til 115 grader<\/li><li>H\u00e6ld blandingen op i en sk\u00e5l i mixeren<\/li><li>K\u00f8r mixeren p\u00e5 4\/5 hastighed (indk\u00f8ring over 2 minutter) med piskev\u00e6rkt\u00f8jet<\/li><li>Efter ca. 15 minutter bliver blandingen stiv (som n\u00e5r \u00e6ggehvider piskes)<\/li><li>Mens der piskes drysses der med en si flormelis i bunden af en bradepande<\/li><li>N\u00e5r massen er klar kommes den over i brandepanden og fordeles j\u00e6vnt<\/li><li>Drys flormelis (igen med en si) hen over blandingen<\/li><li>Stil den til side i minimum 5 timer, men gerne natten over<\/li><li>Tag skumfiduspladen ud af bradepanden (klistrer fast, s\u00e5 brug h\u00e6nderne til siderne)<\/li><li>Kom pladen op p\u00e5 et sk\u00e6rebr\u00e6t<\/li><li>Brug en pizzask\u00e6rer til at sk\u00e6re skumfiduserne ud<\/li><li>Vend de enkelte stykker i flormelis, s\u00e5 de ikke klistrer<\/li><li>Skumfiduserne er nu klar og kan spises straks eller gemmes i en luftt\u00e6t beholder<\/li><li>Velbekomme!<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Skumfiduser. Mere skal der vel ikke siges? Det er ret nemt at lave, tager noget tid (men det meste er ventetid) og s\u00e5 smager det godt. Et sikkert hit at spise eller til at smelte over et b\u00e5l. Opskriften kan varieres i det uendelige med smag og farver (som med bolcher) der tils\u00e6ttes efter 1-2 &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2021\/05\/08\/skumfiduser\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Skumfiduser<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-4436","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/pij8s-19y","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4436","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=4436"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4436\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=4436"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=4436"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=4436"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}