{"id":9645,"date":"2022-02-28T06:30:03","date_gmt":"2022-02-28T05:30:03","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=9645"},"modified":"2023-02-17T16:53:40","modified_gmt":"2023-02-17T15:53:40","slug":"semlor-for-hemmafixare","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/semlor-for-hemmafixare\/","title":{"rendered":"Semlor f\u00f6r hemmafixare"},"content":{"rendered":"

Semlor f\u00f6r er som tar det p\u00e5 allvar. Som vill k\u00e4nna doften av nybakade vetebullar och kardemumma. Ni som anar att egen mandelmassa \u00e4r ljuvligt. Och enkelt. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Den som kan baka sl\u00e4ta vetebullar har redan er\u00f6vrat semlans mest kr\u00e4vande uppgift. Resten \u00e4r busenkelt. Jag vill ha en elastisk och mogen vetedeg. Den beh\u00f6ver lite tid och allra b\u00e4st blir baket med en f\u00f6rdeg, eller raskdeg som det ocks\u00e5 kallas.<\/p>\n

Min f\u00e5r j\u00e4sa riktigt l\u00e4nge. En hel natt i kyl s\u00e5 att smaken utvecklas n\u00e4r j\u00e4sten jobbar p\u00e5 under lite l\u00e4ngre tid. Det h\u00e4r betyder allts\u00e5 att baket inf\u00f6r semmeldagen startar redan idag. Kika g\u00e4rna p\u00e5 receptet i inl\u00e4gget h\u00e4r, men Stopp!<\/a> Det finns en viktig skillnad.<\/p>\n

G\u00f6r som det st\u00e5r i inl\u00e4gget fram till att degen j\u00e4st en andra g\u00e5ng. Sedan formar du sl\u00e4ta bullar som f\u00e5r j\u00e4sa i rumstemperatur ungef\u00e4r en timma t\u00e4ckta p\u00e5 pl\u00e5t. Degen r\u00e4cker till 20 stycken stora semlor eller 40 sm\u00e5. Gr\u00e4dda sedan i 225 grader 8 \u2013 10 min beroende p\u00e5 storlek.<\/p>\n

Avsluta baket med att pensla de heta bullarna med sockerlag. Koka upp 1 dl socker tillsammans med lika mycket vatten. F\u00e4rdigt. Ja, sv\u00e5rare \u00e4r det inte.<\/p>\n

Recept p\u00e5 mandelmassa hittar du i inl\u00e4gget h\u00e4r<\/a>. S\u00e5 otroligt mycket godare. Du kan dessutom avg\u00f6ra konsistensen genom att sp\u00e4da med v\u00e4tska, vatten, mj\u00f6lk eller gr\u00e4dde. Lite i taget s\u00e5 att den inte blir f\u00f6r l\u00f6s.<\/p>\n

Jag bryr mig inte om att gr\u00f6pa h\u00e5l i bullarna utan brer mandelmassan tjockt \u00f6ver undre bullhalvan innan gr\u00e4dden spritsas p\u00e5. B\u00e4sta tipset f\u00f6r perfekt vispad gr\u00e4dde \u00e4r att g\u00f6ra det kallt. Jag l\u00e4gger bunken en stund i frysen och anv\u00e4nder riktigt kyld gr\u00e4dde.<\/p>\n

Och en sak till, vispa inte f\u00f6r l\u00e4nge. Den ska forma sig och bilda toppar n\u00e4r du lyfter vispen, men jag skulle s\u00e4ga att du ska ta den lite tidigare \u00e4n du brukar. Mer om gr\u00e4ddvispning hittar du i inl\u00e4gget h\u00e4r<\/a>.<\/p>\n

Alltihop avslutas med att locket l\u00e4ggs p\u00e5 och florsocker sn\u00f6as \u00f6ver alltihop. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

Semlor f\u00f6r er som tar det p\u00e5 allvar. Som vill k\u00e4nna doften av nybakade vetebullar och kardemumma. Ni som anar att egen mandelmassa \u00e4r ljuvligt. Och enkelt. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":9646,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[157],"tags":[486,586,679],"yoast_head":"\nSemlor f\u00f6r hemmafixare - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Semlor f\u00f6r er som tar det p\u00e5 allvar. Som \u00e4lskar doften av nybakade bullar och kardemumma. 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