{"id":6978,"date":"2020-02-03T15:01:18","date_gmt":"2020-02-03T14:01:18","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=6978"},"modified":"2023-02-20T17:27:23","modified_gmt":"2023-02-20T16:27:23","slug":"mandelmassa-semlans-basta-van","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/mandelmassa-semlans-basta-van\/","title":{"rendered":"Mandelmassa – semlans b\u00e4sta v\u00e4n"},"content":{"rendered":"

Egen mandelmassa \u2013 semlans b\u00e4sta v\u00e4n. N\u00e4stan inget jobb alls och ack s\u00e5 mycket b\u00e4ttre. Jag bjuder p\u00e5 en variant med en kardemummatwist. Inga konstigheter bara \u00e4nnu godare. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Semlor v\u00e4cker stora k\u00e4nslor. Tyckande. \u00c5sikter. Varje \u00e5r kommer en svallv\u00e5g av nykomlingar bland semmelrecepten. Wrapar, t\u00e5rtor och kakor. De fylls med nutella, hallonsylt och kl\u00e4s i marsipan. S\u00e5klart h\u00f6js r\u00f6r-inte-min-semla-r\u00f6ster. ”De \u00e4r bra som de \u00e4r!”<\/p>\n

Jag f\u00e5r bek\u00e4nna mig som skyldig och har gjort en variant med semla som minikladdkaka<\/a>. Nytt \u00e4r kul, men l\u00e5t oss nu \u00e5terv\u00e4nda till grunden och verkligen reda ut en av huvudingredienserna, mandelmassan.<\/p>\n

Den h\u00e4nger med i recepten, gamla eller nya. Det finns lite varianter i tillv\u00e4gag\u00e5ngss\u00e4tt, men i grunden \u00e4r det h\u00e4r s\u00e5 enkelt. Simpelt l\u00e4tt faktisk. Vi utg\u00e5r fr\u00e5n tv\u00e5 r\u00e5varor: mandel och socker.<\/p>\n

Mandeln har huvudrollen och det fanns en tid n\u00e4r mandelmassan var namnskyddad. Det skulle vara minst 50 procent mandel i produkten f\u00f6r att den skulle f\u00e5 b\u00e4ra det anrika namnet. S\u00e5 \u00e4r det inte l\u00e4ngre, ofta \u00f6kas m\u00e4ngden billigt socker p\u00e5 mandelns bekostnad. Verkligen ett sk\u00e4l att g\u00f6ra egen.<\/p>\n

I m\u00e5nga recept anv\u00e4nds sk\u00e5llad, skalad mandel, d\u00e5 blir mandelmassan ljus, n\u00e4stan vit. Jag brukar anv\u00e4nda mig av h\u00e4lften oskalad och h\u00e4lften skalad. Den finns f\u00e4rdig att k\u00f6pa, men \u00e4r l\u00e4tt att fixa sj\u00e4lv. Koka upp en kastrull med vatten, l\u00e4gg i mandlarna som f\u00e5r koka drygt en minut. H\u00e4ll upp i durkslag och sk\u00f6lj med kallt vatten. Nu kan du enkelt trycka mandeln ur skalet.<\/p>\n

F\u00f6rutom mandel avv\u00e4nder jag en blandning av str\u00f6socker och florsocker. En liten dutt v\u00e4tska ska till ocks\u00e5 f\u00f6r att f\u00e5 r\u00e4tt konsistens och h\u00e4r finns alternativ. Enklast \u00e4r vatten, men lite mj\u00f6lk eller gr\u00e4dde g\u00e5r ocks\u00e5 fint. D\u00e5 minskar h\u00e5llbarheten och det \u00e4r b\u00e4st att anv\u00e4nda massan inom ett par dagar. \u00c4ggvita fungerar ocks\u00e5 och d\u00e5 kan mandelmassan st\u00e5 i kyl en vecka.<\/p>\n

En av de stora f\u00f6rdelarna med att g\u00f6ra mandelmassan sj\u00e4lv \u00e4r konsistensen. Den kan mixas riktigt fint till en j\u00e4mn struktur eller gr\u00f6vre med sm\u00e5bitar av mandeln kvar. Jag gillar lite bitar i min och du v\u00e4ljer hur din b\u00e4sta mandelmassa ska vara.\u00a0\u00a0F\u00f6rh\u00e5llandet mellan mandel och socker ska vara 50\/50 och vi talar vikt. Dags allts\u00e5, mina damer och herrar att plocka fram v\u00e5gen.<\/p>\n

Just till semlor gillar jag att smaks\u00e4tta min mandelmassa med kardemumma. Jag st\u00f6ter hela fr\u00f6n och doften \u00e4r helt ljuvlig. Nu k\u00f6r vi ig\u00e5ng.<\/p>\n

Mandelmassa<\/h2>\n

(R\u00e4cker till 10 stora semlor eller 20 mini)<\/p>\n

    \n
  • 200 g mandel<\/li>\n
  • 100 g str\u00f6socker<\/li>\n
  • 100 g florsocker<\/li>\n
  • ca 1 msk kallt vatten<\/li>\n
  • 1 tsk grovt st\u00f6tt kardemumma<\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/h4>\n
      \n
    1. L\u00e4gg mandel och socker i en matberedare. K\u00f6r till smulor. H\u00e4ll i kardemumman.<\/li>\n
    2. Dutta i lite vatten i taget tills du har en konsistens som passar dig. Mandelmassan kan sparas i kyl upp till tio dagar.<\/li>\n<\/ol>\n

      Det var det hela. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

      Egen mandelmassa \u2013 semlans b\u00e4sta v\u00e4n. N\u00e4stan inget jobb alls och ack s\u00e5 mycket b\u00e4ttre. Jag bjuder p\u00e5 en variant med en kardemummatwist. Inga konstigheter bara \u00e4nnu godare. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":6998,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[157],"tags":[325,470,486,116],"yoast_head":"\nMandelmassa - semlans b\u00e4sta v\u00e4n - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Egen mandelmassa \u2013 semlans b\u00e4sta v\u00e4n. N\u00e4stan inget jobb alls och ack s\u00e5 mycket b\u00e4ttre. 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