{"id":233,"date":"2024-12-09T08:35:55","date_gmt":"2024-12-09T08:35:55","guid":{"rendered":"http:\/\/opskriftkassen.dk\/?p=233"},"modified":"2024-12-09T08:35:55","modified_gmt":"2024-12-09T08:35:55","slug":"glaze-til-kager","status":"publish","type":"post","link":"http:\/\/opskriftkassen.dk\/index.php\/2024\/12\/09\/glaze-til-kager\/","title":{"rendered":"Glaze til kager"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingredienser<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 g sukker<br>200 g glukosesirup<br>180 g vand<br>10 blade husblas<br>200 g kondenseret m\u00e6lk<br>300 g hvid chokolade<br>pastafarver i bordeaux, r\u00f8d og sort<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fremgangsm\u00e5de<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">S\u00e6t husblas i bl\u00f8d i rigeligt koldt vand i mindst 10 min.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den hvide chokolade hakkes fint og ensartet, og h\u00e6ldes i en h\u00f8j kande, fx et literm\u00e5l.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sukker, glukosesirup og vand h\u00e6ldes i en kasserolle, og koges op. S\u00e5 snart det har kogt, tils\u00e6ttes kondenseret m\u00e6lk. Husblassen vrides for vand, og tils\u00e6ttes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den varme sukkermasse h\u00e6ldes over den hakkede chokolade.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">R\u00f8d og bordeaux pastafarve tils\u00e6ttes efter smag, for en flot vinr\u00f8d farve.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Glazen skal derefter blendes med en stavblender til en glat og helt ensartet masse. OBS: For at undg\u00e5 at piske luftbobler i glazen, skal stavblenderen s\u00e6ttes skr\u00e5t ned i kanden, og blenderen m\u00e5 ikke l\u00f8ftes op af glazen undervejs. Eventuelle luftbobler i overfladen fjernes med en dejskraber efter blenderen er l\u00f8ftet op.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">H\u00e6ld halvdelen af glazen over i en sk\u00e5l, og d\u00e6k straks overfladen med husholdningsfilm (filmen skal helt ned oven p\u00e5 glazen, for at undg\u00e5 kondens og dannelse af \u201dskind\u201d).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den anden halvdel af glazen tils\u00e6ttes sort pastafarve, og blendes igen forsigtigt. Den sorte glaze h\u00e6ldes over i en sk\u00e5l, og d\u00e6kkes med film p\u00e5 samme m\u00e5de som den vinr\u00f8de glaze.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Begge farver glaze skal k\u00f8le ned ved stuetemperatur til ca. 35 grader. Det tager mindst en 1 \u2013 1,5 time. N\u00e5r husholdningsfilmen fjernes, vil der ligge sm\u00e5 luftbobler i glazens overflade. Disse fjernes straks med en dejskraber.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Glazerne skal nu blandes: H\u00e6ld f\u00f8rst halvdelen af den vinr\u00f8de glaze i en stor sk\u00e5l. H\u00e6ld derefter sort glaze oven i den r\u00f8de, uden at r\u00f8re rundt i glazen. Dern\u00e6st r\u00f8d, sort og r\u00f8d igen. Farverne flyder ikke sammen, men l\u00e6gger sig i ringe rundt om hinanden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Glazen er nu klar til straks at blive h\u00e6ldt over kagen, s\u00e5 alting skal st\u00e5 klar! (lader man den st\u00e5 i blot et par minutter, vil der dannes skind p\u00e5 overfladen, og denne vil klumpe p\u00e5 kagens overflade.) S\u00e5 det g\u00e6lder om at have alting timet!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Link til opskrift<\/p>\n\n\n\n<figure class=\"wp-block-embed\"><div class=\"wp-block-embed__wrapper\">\nhttps:\/\/www.dr.dk\/mad\/opskrift\/skovbaerkage-med-smuk-glaze\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienser 300 g sukker200 g glukosesirup180 g vand10 blade husblas200 g kondenseret m\u00e6lk300 g hvid chokoladepastafarver i bordeaux, r\u00f8d og [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":81,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[5],"tags":[],"class_list":["post-233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kage"],"_links":{"self":[{"href":"http:\/\/opskriftkassen.dk\/index.php\/wp-json\/wp\/v2\/posts\/233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/opskriftkassen.dk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/opskriftkassen.dk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/opskriftkassen.dk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/opskriftkassen.dk\/index.php\/wp-json\/wp\/v2\/comments?post=233"}],"version-history":[{"count":1,"href":"http:\/\/opskriftkassen.dk\/index.php\/wp-json\/wp\/v2\/posts\/233\/revisions"}],"predecessor-version":[{"id":234,"href":"http:\/\/opskriftkassen.dk\/index.php\/wp-json\/wp\/v2\/posts\/233\/revisions\/234"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/opskriftkassen.dk\/index.php\/wp-json\/wp\/v2\/media\/81"}],"wp:attachment":[{"href":"http:\/\/opskriftkassen.dk\/index.php\/wp-json\/wp\/v2\/media?parent=233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/opskriftkassen.dk\/index.php\/wp-json\/wp\/v2\/categories?post=233"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/opskriftkassen.dk\/index.php\/wp-json\/wp\/v2\/tags?post=233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}