{"id":7174,"date":"2024-02-05T10:21:36","date_gmt":"2024-02-05T08:21:36","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/jy-kan-malvalekkers-maak\/"},"modified":"2024-02-05T10:25:31","modified_gmt":"2024-02-05T08:25:31","slug":"jy-kan-malvalekkers-maak","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/jy-kan-malvalekkers-maak\/","title":{"rendered":"JY KAN malvalekkers maak"},"content":{"rendered":"<p><span style=\"display: inline !important; float: none; background-color: #ffffbd; color: #000000; font-family: -apple-system,BlinkMacSystemFont,'Segoe UI',Roboto,Oxygen-Sans,Ubuntu,Cantarell,'Helvetica Neue',sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: bold; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">\t<div id=\"penci-recipe-card\"><\/div>\r\n\t<div class=\"wrapper-penci-recipe\">\r\n\t\t<div class=\"penci-recipe penci-recipe-hide-featured penci-recipe-novertitle precipe-style-2\">\r\n\t\t\t<div class=\"penci-recipe-heading\">\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t<div class=\"penci-recipe-metades\">\r\n\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"recipe-title-nooverlay\">JY KAN malvalekkers maak<\/h2>\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-ingredients penci-recipe-not-visual\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Ingredients<\/h3>\r\n\t\t\t\t\t\t\t\t\t\t<ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>50 ml (3\u00bd e) gelatien<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>250 ml (1 k) kookwater<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>750 ml (3 k) suiker<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>330 ml (1 \u00b9\u2044\u00b3 k) glukose<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>160 ml (\u00b2\u2044\u00b3 k) water<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>5 ml (1 t) vanieljegeursel<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>pienk voedselkleursel<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>2 k (500 ml) versiersuiker<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>80 ml (\u00b9\u2044\u00b3 k) mielieblom<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-method\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Instructions<\/h3>\r\n\t\t\t\t\t<p>&nbsp;<\/p>\n<p>Voer \u2019n 24 x 34 cm-pan met\u00a0bakpapier uit en spuit met kleefwerende\u00a0kossproei.<br \/>\n1 Meng die\u00a0gelatien en kookwater liggies\u00a0met \u2019n elektriese klitser, en hou\u00a0eenkant.<br \/>\n2 Verhit die suiker,\u00a0glukose en water in \u2019n middelslagkastrol\u00a0oor matige hitte.\u00a0Moenie roer nie. Kook tot dit die\u00a0sagtebalstadium op \u2019n suikertermometer\u00a0bereik.<br \/>\n3 Skakel die\u00a0klitser aan en voeg die stroop in\u00a0\u2019n dun straaltjie by. Voeg die vanielje\u00a0en voedselkleursel by en\u00a0klits vir 12-15 min. tot die mengsel\u00a0lig, dik en blink is.<br \/>\n4 Skep die\u00a0mengsel in die pan en maak vinnig\u00a0gelyk, want die mengsel set\u00a0amper onmiddellik.<br \/>\n5 Sif die versiersuiker\u00a0en mielieblom saam\u00a0en strooi oor \u2019n skoon werkvlak.\u00a0Keer die malvalekkers daarop\u00a0uit. Sny met \u2019n koekiedrukker in\u00a0die gewenste vorm uit. B\u00eare in \u2019n\u00a0lugdigte houer.<\/p>\n<p>(Resep: Donna Hay)<\/p>\n<p><strong>Onthou ...<\/strong><\/p>\n<p>- Die stroop vir die malvalekkers moet gekook\u00a0word tot by die sagtebalstadium of 112-116 \u00b0C op \u2019n suikertermometer.<\/p>\n<p>- Sit die suikertermometer\u00a0eers in kookwater voor jy dit\u00a0in die stroop sit. As dit direk in die kokende\u00a0stroop gesit word, kan dit die termometer\u00a0beskadig. Dit verkort ook die tyd wat dit in\u00a0die suikerstroop moet wees en verminder so\u00a0die kans op kristallisering.<\/p>\n<p>- Die suikertermometer\u00a0moet ook nie aan die boom van die\u00a0kastrol raak nie. Dit sal die temperatuur\u00a0meet van die plaat, en nie van die suikerstroop\u00a0nie.<\/p>\n<p>- Indien jy nie \u2019n suikertermometer het nie, toets die stroop in\u00a0koue water. Gooi \u2019n paar druppels van die warm stroop in yskoue\u00a0water en vorm \u2019n balletjie. Haal uit die water. As die balletjie onmiddellik\u00a0sy vorm verloor, is dit op die sagtebalstadium.<\/p>\n<p>- Laat die\u00a0stroop vir nog so paar minute kook nadat dit die sagtebalstadium\u00a0bereik het. As die suikerstroop nie lank genoeg gekook is nie, sal\u00a0die malvalekkers te sag wees.<\/p>\n<p>- Om te voorkom dat die malvalekkers\u00a0vassit: Strooi \u2019n bietjie van die versiersuiker-en-mielieblommengsel\u00a0op \u2019n bakplaat wat met bakpapier uitgevoer is.<\/p>\n<p>- Smeer die mes of koekiedrukker met \u2019n bietjie olie voor jy die\u00a0malvalekkers sny.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t<\/div>\r\n\t\t\r\n\t<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":4,"featured_media":97098,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946,2944],"tags":[1075,1694],"class_list":["post-7174","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","category-jy-kan-kos","tag-jy-kan","tag-malvalekkers"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast 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