{"id":743,"date":"2014-12-13T23:54:28","date_gmt":"2014-12-13T23:54:28","guid":{"rendered":"http:\/\/unnurkaren.com\/matur\/?p=743"},"modified":"2014-12-14T11:28:02","modified_gmt":"2014-12-14T11:28:02","slug":"karamellusnittur-med-piparkokubragdi","status":"publish","type":"post","link":"https:\/\/unnurkaren.com\/matur\/2014\/12\/13\/karamellusnittur-med-piparkokubragdi\/","title":{"rendered":"Karamellusnittur me\u00f0 pipark\u00f6kubrag\u00f0i"},"content":{"rendered":"

\u00ed fyrra ger\u00f0i \u00e9g alveg rosalega einfaldar og g\u00f3\u00f0ar karamellusnittur<\/a>, e\u00f0a karamellulengjur eins og sumir kalla \u00fe\u00e6r. \u00c9g lofa\u00f0i \u00fe\u00e1 l\u00edka a\u00f0 birta uppskrift a\u00f0 a\u00f0eins j\u00f3lalegri \u00fatg\u00e1fu af \u00feeim, \u00fe.e. me\u00f0 pipark\u00f6kubrag\u00f0i. Svo lei\u00f0 t\u00edminn og allt \u00ed einu var allt of miki\u00f0 a\u00f0 gera \u00ed j\u00f3laundirb\u00faning – \u00feannig \u00fea\u00f0 gleymdist algj\u00f6rlega. H\u00e9r kemur loksins uppskriftin – \u00feessar eru rosalega einfaldar, mj\u00f6g j\u00f3lalegar og g\u00f3\u00f0ar. Sl\u00e1 alltaf \u00ed gegn h\u00e9r \u00e1 b\u00e6 \ud83d\ude42<\/p>\n

Karamellusnittur me\u00f0 pipark\u00f6kubrag\u00f0i:<\/strong>
\nFj\u00f6ldi: sirka 50-60 stk.<\/em>
\nOfnhiti: 180\u00b0C anna\u00f0 hvort bl\u00e1stur e\u00f0a undir og yfirhita<\/em>
\nT\u00edmi: undirb\u00faningur 20 m\u00edn. Bakstur 12-15 m\u00edn.<\/em><\/p>\n

200 gr. mj\u00fakt smj\u00f6r
\n2,25 dl. sykur
\n4,5 dl. hveiti
\n3 msk. s\u00edr\u00f3p
\n2 tsk. matars\u00f3di
\n2 tsk. vanillusykur (m\u00e1 l\u00edka nota vanilludropa)
\n2 tsk. mulin engifer (\u00ed g\u00f3\u00f0u lagi a\u00f0 sleppa)
\n2 tsk. kanill
\n1 tsk. mulin kardimomma
\n2 tsk. mulinn negull<\/p>\n

 <\/p>\n

\"IMG_0639\"<\/a>Stilli\u00f0 ofninn \u00e1 180\u00b0C. Blandi\u00f0 \u00f6llum hr\u00e1efnum saman \u00ed sk\u00e1l \u00feannig \u00feetta ver\u00f0i a\u00f0 \u00fe\u00e9ttu deigi. Ef smj\u00f6ri\u00f0 er ekki n\u00f3gu mj\u00fakt er sni\u00f0ugt a\u00f0 hno\u00f0a \u00feetta \u00ed h\u00f6ndunum til a\u00f0 \u00feetta blandist vel.<\/p>\n

 <\/p>\n

 <\/p>\n

\"IMG_0643\"<\/a>Geri\u00f0 5-6 r\u00fallur \u00far deiginu og setji\u00f0 \u00e1 ofnpl\u00f6tu me\u00f0 b\u00f6kunarpapp\u00edr. Hafi\u00f0 \u00e1g\u00e6tt bil \u00e1 milli r\u00fallanna \u00fev\u00ed \u00fe\u00e6r fletjast \u00fat vi\u00f0 baksturinn. \u00der\u00fdsti\u00f0 sm\u00e1 \u00e1 \u00fe\u00e6r svo a\u00f0 \u00fe\u00e6r fletjist \u00fat. Geri\u00f0 rendur \u00e1 \u00fe\u00e6r me\u00f0 gaffli til a\u00f0 f\u00e1 fallegt munstur.<\/p>\n

 <\/p>\n

B\"IMG_0644\"<\/a>aki\u00f0 \u00ed ofni \u00ed 12-15 m\u00edn, allt eftir \u00fev\u00ed hversu st\u00f6kkar \u00fe\u00e6r eiga a\u00f0 vera. Ef \u00fe\u00e6r eru baka\u00f0ar stutt ver\u00f0a \u00fe\u00e6r frekar mj\u00fakar og seigar, en ef \u00fe\u00e6r eru baka\u00f0ar lengi ver\u00f0a \u00fe\u00e6r frekar st\u00f6kkar.\u00a0\u00deegar \u00feetta er komi\u00f0 \u00far ofninum eru lengjurnar skornar \u00e1 sk\u00e1 \u00ed sirka 2 cm. brei\u00f0ar snei\u00f0ar. A\u00f0 lokum er \u00feetta l\u00e1ti\u00f0 k\u00f3lna \u00e1\u00f0ur en \u00feetta er bor\u00f0a\u00f0 af bestu lyst \ud83d\ude42 \u00deessar sm\u00e1k\u00f6kur geymast best \u00ed loku\u00f0u \u00edl\u00e1ti.<\/p>\n

\"IMG_0717\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00ed fyrra ger\u00f0i \u00e9g alveg rosalega einfaldar og g\u00f3\u00f0ar karamellusnittur, e\u00f0a karamellulengjur eins og sumir kalla \u00fe\u00e6r. \u00c9g lofa\u00f0i \u00fe\u00e1 l\u00edka a\u00f0 birta uppskrift a\u00f0 a\u00f0eins j\u00f3lalegri \u00fatg\u00e1fu af \u00feeim, \u00fe.e. me\u00f0 pipark\u00f6kubrag\u00f0i. Svo lei\u00f0 t\u00edminn og allt \u00ed einu var allt of miki\u00f0 a\u00f0 gera \u00ed j\u00f3laundirb\u00faning – \u00feannig \u00fea\u00f0 gleymdist algj\u00f6rlega. H\u00e9r kemur […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[5,4,10],"tags":[],"class_list":["post-743","post","type-post","status-publish","format-standard","hentry","category-bakstur","category-jolin","category-smakokur"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/743","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/comments?post=743"}],"version-history":[{"count":6,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/743\/revisions"}],"predecessor-version":[{"id":821,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/743\/revisions\/821"}],"wp:attachment":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/media?parent=743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/categories?post=743"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/tags?post=743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}