{"id":892,"date":"2010-10-19T22:38:00","date_gmt":"2010-10-19T20:38:00","guid":{"rendered":"http:\/\/foodies.dk\/?page_id=892"},"modified":"2010-10-19T22:38:00","modified_gmt":"2010-10-19T20:38:00","slug":"bolchegrundmasse","status":"publish","type":"page","link":"https:\/\/foodies.dk\/?page_id=892","title":{"rendered":"Bolchegrundmasse"},"content":{"rendered":"

\t\t\t\tAlle mine bolcher laves ud fra samme grundmasse.<\/p>\n

1 dl. vand
\n450 g. sukker
\n125 g. druesukker<\/p>\n

H\u00e6ld ingredienserne op i gryden i n\u00e6vnte r\u00e6kkef\u00f8lge – r\u00f8r ikke rundt!<\/p>\n

T\u00e6nd og koges op med l\u00e5g p\u00e5. N\u00e5r det hele er smeltet (eller n\u00e6sten – r\u00f8r stadig ikke rundt) skal det koge i to minutter under l\u00e5g. Tag nu l\u00e5get af og s\u00e6t sukkertermometret i gryden. Massen skal op p\u00e5 165 grader (pas p\u00e5 at det ikke kommer over! Flere opskrifter siger 162, men s\u00e5 bliver bolcherne mere klistrede efter vores erfaring) l\u00f8ft gryden af og lad det lige bruse lidt af inden det h\u00e6ldes ud p\u00e5 m\u00e5tten.<\/p>\n

\"\"<\/a>
Bolchemassen koger<\/figcaption><\/figure>\n
  • Forside<\/a><\/li>\n
  • Kom igang<\/a><\/li>\n
  • Basismetode<\/a><\/li>\n
  • Stribede bolcher<\/a><\/li>\n
  • Bolcher med slag<\/a><\/li>\n
  • Slikkepinde<\/a><\/li>\n
  • Smagsvarianter – almindelige bolcher<\/a><\/li>\n
  • Smagsvarianter – stribede bolcher<\/a><\/li>\n
  • Smagsvarianter – bolcher med slag<\/a><\/li>\n
  • Opbevaring<\/a><\/li>\n
  • Tips til success<\/a><\/li>\n","protected":false},"excerpt":{"rendered":"

    Alle mine bolcher laves ud fra samme grundmasse. 1 dl. vand 450 g. sukker 125 g. druesukker H\u00e6ld ingredienserne op i gryden i n\u00e6vnte r\u00e6kkef\u00f8lge – r\u00f8r ikke rundt! T\u00e6nd og koges op med l\u00e5g p\u00e5. N\u00e5r det hele er smeltet (eller n\u00e6sten – r\u00f8r stadig ikke rundt) skal det koge i to minutter under<\/p>\n

    Continue Reading<\/a><\/div>\n","protected":false},"author":3,"featured_media":0,"parent":399,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-892","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P37AhV-eo","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/pages\/892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=892"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/pages\/892\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/pages\/399"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}