{"id":517,"date":"2015-08-02T22:21:38","date_gmt":"2015-08-02T20:21:38","guid":{"rendered":"http:\/\/lenes-opskrifter.dk\/?p=517"},"modified":"2015-08-02T22:40:38","modified_gmt":"2015-08-02T20:40:38","slug":"millionaires-shortbread","status":"publish","type":"post","link":"https:\/\/lenes-opskrifter.dk\/?p=517","title":{"rendered":"Millionaire\u2019s shortbread"},"content":{"rendered":"<p><a href=\"http:\/\/lenes-opskrifter.dk\/wp-content\/uploads\/2015\/08\/IMG_3971.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-520\" src=\"http:\/\/lenes-opskrifter.dk\/wp-content\/uploads\/2015\/08\/IMG_3971-150x150.jpg\" alt=\"IMG_3971\" width=\"150\" height=\"150\" \/><\/a>\u00a0\u00a0\u00a0\u00a0\u00a0 <a href=\"http:\/\/lenes-opskrifter.dk\/wp-content\/uploads\/2015\/08\/IMG_3952.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-526 size-thumbnail\" src=\"http:\/\/lenes-opskrifter.dk\/wp-content\/uploads\/2015\/08\/IMG_3952-150x150.jpg\" alt=\"IMG_3952\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>NB! Det tager ca. 7 timer at bage denne kage, da der er en del ventetid mellem de forskellige aktiviteter.<\/p>\n<h2>Ingredienser:<\/h2>\n<p>Bund:<\/p>\n<ul>\n<li>250 g. hvedemel<\/li>\n<li>70 g. r\u00f8rsukker<\/li>\n<li>175 g. sm\u00f8r (bl\u00f8dgjort)<\/li>\n<\/ul>\n<p>Karamel:<\/p>\n<ul>\n<li>100 g. sm\u00f8r<\/li>\n<li>100 g. muscovadosukker<\/li>\n<li>2 ds. Kondenseret m\u00e6lk<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>300 g. chokolade (Marabou) M\u00f8rk eller lys eller 50\/50.<\/li>\n<li>15 g. sm\u00f8r<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Fremgangsm\u00e5de:<\/h2>\n<p>Lav f\u00f8rst bunden. Brug h\u00e6nderne til at smuldre hvedemel, r\u00f8rsukker og sm\u00f8r sammen, til konsistensen er som grove br\u00f8dkrummer. Derefter \u00e6ltes den hurtigt sammen til en dej og trykkes ud i en letsmurt form p\u00e5 ca. 23 x 33 cm. Der m\u00e5 endelig ikke \u00e6ltes ret meget &#8211; for s\u00e5 aktiverer man melets gluten, og dejen bliver sej. Og det m\u00e5 den ikke, for den f\u00e6rdigbagte shortbread skal v\u00e6re spr\u00f8d. Prik huller i dejen med en gaffel. Bag i ovn ved 180 grader i ca. 20 min. til dejen er gylden. Lad bunden afk\u00f8le helt i mindst en time.<\/p>\n<p><a href=\"http:\/\/lenes-opskrifter.dk\/wp-content\/uploads\/2015\/08\/IMG_39531.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-525\" src=\"http:\/\/lenes-opskrifter.dk\/wp-content\/uploads\/2015\/08\/IMG_39531-150x150.jpg\" alt=\"IMG_3953\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Lav karamellen ved at putte sm\u00f8r, muscovadosukker og kondenseret m\u00e6lk i en gryde. Varm op ved lav temperatur. N\u00e5r sukkeret er smeltet, skrures der en anelse op for temperaturen, s\u00e5 massen bobler. R\u00f8r konstant, s\u00e5 karamellen ikke br\u00e6nder p\u00e5. Lad den sm\u00e5koge i ca. 15 minutter. B\u00e5de farve og konsistens skal \u00e6ndre sig. Karamellen bliver en anelse m\u00f8rkere og have en fastere konsistens. Karamellen h\u00e6ldes ud p\u00e5 bunden og fordeles med en dejskraber. Lad kagen k\u00f8le af ved stuetemperatur i mindst 3 timer \u2013 undg\u00e5 at hurtigafk\u00f8le den i k\u00f8leskabet. Karamellen har bedst af langsom afk\u00f8ling.<\/p>\n<p><a href=\"http:\/\/lenes-opskrifter.dk\/wp-content\/uploads\/2015\/08\/IMG_3965.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-522\" src=\"http:\/\/lenes-opskrifter.dk\/wp-content\/uploads\/2015\/08\/IMG_3965-150x150.jpg\" alt=\"IMG_3965\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>N\u00e5r kagen er afk\u00f8let, smeltes chokoladen over vandbad. Tils\u00e6t midt sm\u00f8r, s\u00e5 massen bliver lidt mere bl\u00f8d. H\u00e6ld chokoladen oven kagen, og lad den afk\u00f8le i mindst 2 timer, til chokoladen er stiv. For at det skal lykkes at f\u00e5 chokoladen til at stivne, skal chokoladen have den rigtige temperatur ved opvarmning. Har chokoladen ikke den rigtige temperatur, vil chokoladen fortsat v\u00e6re bl\u00f8d \u2013 lige meget hvor l\u00e6nge man venter. Dette r\u00e6kker dog ud over min viden, s\u00e5 jeg n\u00f8jes med bl\u00f8d chokolade\u2026 Brug en god skarp kniv til at sk\u00e6re kagen i 18 kvadrater. T\u00f8r bladet af indimellem, s\u00e5 der ikke kommer snask p\u00e5 stykkerne.<\/p>\n<p><a href=\"http:\/\/lenes-opskrifter.dk\/wp-content\/uploads\/2015\/08\/IMG_3968.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-519\" src=\"http:\/\/lenes-opskrifter.dk\/wp-content\/uploads\/2015\/08\/IMG_3968-150x150.jpg\" alt=\"IMG_3968\" width=\"150\" height=\"150\" \/><\/a><a href=\"http:\/\/lenes-opskrifter.dk\/wp-content\/uploads\/2015\/08\/IMG_3969.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-527\" src=\"http:\/\/lenes-opskrifter.dk\/wp-content\/uploads\/2015\/08\/IMG_3969-150x150.jpg\" alt=\"IMG_3969\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Kagen kan opbevares p\u00e5 k\u00f8l og serveres op til et par dage efter bagning.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Klassisk engelsk kage, der best\u00e5r af et lag shortbread, et lag bl\u00f8d karamel og et lag chokolade. <\/p>\n","protected":false},"author":1,"featured_media":520,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserter"],"_links":{"self":[{"href":"https:\/\/lenes-opskrifter.dk\/index.php?rest_route=\/wp\/v2\/posts\/517"}],"collection":[{"href":"https:\/\/lenes-opskrifter.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lenes-opskrifter.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lenes-opskrifter.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lenes-opskrifter.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=517"}],"version-history":[{"count":7,"href":"https:\/\/lenes-opskrifter.dk\/index.php?rest_route=\/wp\/v2\/posts\/517\/revisions"}],"predecessor-version":[{"id":531,"href":"https:\/\/lenes-opskrifter.dk\/index.php?rest_route=\/wp\/v2\/posts\/517\/revisions\/531"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lenes-opskrifter.dk\/index.php?rest_route=\/wp\/v2\/media\/520"}],"wp:attachment":[{"href":"https:\/\/lenes-opskrifter.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lenes-opskrifter.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lenes-opskrifter.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}