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{"id":11,"date":"2009-07-31T21:30:19","date_gmt":"2009-07-31T19:30:19","guid":{"rendered":"http:\/\/www.globalwarming-awareness2007.se\/?p=11"},"modified":"2009-07-31T21:30:19","modified_gmt":"2009-07-31T19:30:19","slug":"vaafflor-frasiga-vardagsvafflor","status":"publish","type":"post","link":"http:\/\/liljankoski.com\/recept\/?p=11","title":{"rendered":"V\u00e5fflor – Frasiga vardagsv\u00e5fflor"},"content":{"rendered":"

Inledning<\/strong>
\nH\u00e4r kommer mitt favoritrecept p\u00e5 v\u00e5fflor<\/strong>.<\/p>\n

F\u00f6r att v\u00e5fflorna ska bli som b\u00e4st rekommenderar jag att man anv\u00e4nder ett v\u00e5ffelj\u00e4rn av gjutj\u00e4rn. Teflonj\u00e4rnen har aldrig varit n\u00e5got f\u00f6r mig, och jag tror \u00e4ven att detta recept fr\u00e5n b\u00f6rjan \u00e4r anpassat f\u00f6r just ett gjutj\u00e4rnsv\u00e5ffelj\u00e4rn.<\/p>\n

Har du inget v\u00e5ffelj\u00e4rn av gjutj\u00e4rn kan du ju alltid fr\u00e5ga dina \u00e4ldre sl\u00e4ktingar eller s\u00e5 kan du hitta n\u00e5got p\u00e5 en loppis. Jag har sj\u00e4lv inte hittat n\u00e5gra i n\u00e5gon aff\u00e4r (f\u00f6rutom professionella v\u00e5ffelj\u00e4rn anpassade f\u00f6r restauranger i 10 000 kr-klassen), men vet ni var det finns s\u00e5 h\u00f6r av er.
\nH\u00e4r har ni ett standard v\u00e5ffelj\u00e4rn i gjutj\u00e4rn:<\/p>\n

\"V\u00e5ffelj\u00e4rn

V\u00e5ffelj\u00e4rn i gjutj\u00e4rn<\/p><\/div>\n

TIPS: S\u00e4tt ig\u00e5ng v\u00e5ffelj\u00e4rnet innan du b\u00f6rjar med att blanda smeten, s\u00e5 brukar det vara lagom varmt n\u00e4r du \u00e4r f\u00e4rdig med smeten.<\/em><\/p>\n

Receptet<\/strong>
\nDetta receptet \u00e4r f\u00f6r ca 8 st laggar (allts\u00e5 ca 8 st v\u00e5fflor). Vill du g\u00f6r fler s\u00e5 kan du t ex bara dubbla (x2) de angivna m\u00e5tten.<\/p>\n

2 \u00bd dl <\/strong>mj\u00f6lk
\n2 \u00bd dl<\/strong> vatten
\n3 \u00bd dl <\/strong>vetemj\u00f6l (Du kan \u00e4ven anv\u00e4nda idealmj\u00f6l. Vill du k\u00e4nna dig nyttigare kan du anv\u00e4nda r\u00e5gsikt eller blanda i lite r\u00e5gmj\u00f6l.)
\n1 tsk<\/strong> bakpulver
\n1 – 1 \u00bd dl<\/strong> flytande margarin (eller sm\u00e4lt avsvalnat sm\u00f6r eller margarin, dock f\u00f6renklar det att anv\u00e4nda flytande margarin)<\/p>\n

H\u00e4ll all mj\u00f6lken<\/strong> och 1 dl av vattnet<\/strong> i en bunke (Margrethesk\u00e5l \u00e4r kanske att f\u00f6redra d\u00e5 de \u00e4r enkla att h\u00e4lla ur).
\nH\u00e4ll sedan i mj\u00f6let <\/strong>och bakpulvret <\/strong>samtidigt som du vispar smeten tills att den \u00e4r ”klimpfri”.
\nH\u00e4ll sedan i resten av vattnet<\/strong> (1 \u00bd dl) och det flytande margarinet<\/strong>.
\nGr\u00e4dda sedan v\u00e5fflorna i det heta v\u00e5ffelj\u00e4rnet till de har en gyllenbrun f\u00e4rg och k\u00e4nns krispiga n\u00e4r du plockar upp dem med gaffel.<\/p>\n

TIPS: \u00c4t v\u00e5fflorna direkt d\u00e5 de \u00e4r som b\u00e4st. Vill du v\u00e4nta med att servera kan du l\u00e4gga v\u00e5fflorna p\u00e5 ett galler<\/strong> i en n\u00e5got uppv\u00e4rmd ugn (ca 100\u00baC). F\u00f6rs\u00f6k att inte l\u00e4gga v\u00e5fflorna ovanp\u00e5 varandra d\u00e5 det leder till att de blir mjuka och krispigheten f\u00f6rsvinner. <\/em><\/p>\n

V\u00e5fflorna \u00e4r goda att \u00e4ta med sylt,vispad gr\u00e4dde och glass, eller enbart med str\u00f6socker.<\/p>\n

<\/em><\/p>\n

\"V\u00e5ffelsmet\"<\/em><\/em>

V\u00e5ffelsmet<\/p><\/div>\n

\"V\u00e5ffelj\u00e4rn<\/em><\/em>

V\u00e5ffelj\u00e4rn & v\u00e5ffelsmet<\/p><\/div>\n

\"V\u00e5fflor

V\u00e5fflor i ugnen ca 100\u00baC f\u00f6r att bevara krispighet och v\u00e4rme.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Inledning H\u00e4r kommer mitt favoritrecept p\u00e5 v\u00e5fflor. F\u00f6r att v\u00e5fflorna ska bli som b\u00e4st rekommenderar jag att man anv\u00e4nder ett v\u00e5ffelj\u00e4rn av gjutj\u00e4rn. Teflonj\u00e4rnen har aldrig varit n\u00e5got f\u00f6r mig, och jag tror \u00e4ven att detta recept fr\u00e5n b\u00f6rjan \u00e4r anpassat f\u00f6r just ett gjutj\u00e4rnsv\u00e5ffelj\u00e4rn. Har du inget v\u00e5ffelj\u00e4rn av gjutj\u00e4rn kan du ju alltid […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,4],"tags":[],"class_list":["post-11","post","type-post","status-publish","format-standard","hentry","category-efterratter","category-mjol"],"_links":{"self":[{"href":"http:\/\/liljankoski.com\/recept\/index.php?rest_route=\/wp\/v2\/posts\/11","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/liljankoski.com\/recept\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/liljankoski.com\/recept\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/liljankoski.com\/recept\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/liljankoski.com\/recept\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11"}],"version-history":[{"count":0,"href":"http:\/\/liljankoski.com\/recept\/index.php?rest_route=\/wp\/v2\/posts\/11\/revisions"}],"wp:attachment":[{"href":"http:\/\/liljankoski.com\/recept\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/liljankoski.com\/recept\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/liljankoski.com\/recept\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}