{"id":347,"date":"2011-08-07T21:13:00","date_gmt":"2011-08-07T21:13:00","guid":{"rendered":"http:\/\/www.suhkrusai.net\/uncategorized\/martsipan-ja-mandlimass\/"},"modified":"2011-08-07T21:13:00","modified_gmt":"2011-08-07T21:13:00","slug":"martsipan-ja-mandlimass","status":"publish","type":"post","link":"https:\/\/suhkrusai.net\/index.php\/2011\/08\/07\/martsipan-ja-mandlimass\/","title":{"rendered":"Martsipan ja mandlimass"},"content":{"rendered":"<div style=\"text-align: left;\"><\/div>\n<div>\n<p>Martsipan ja mandlimass ei ole p\u00e4ris t\u00e4pselt samad asjad kuigi need valmistatakse peamiselt samadest ainetest mandlist ja suhkrust. Lisandiks v\u00f5ib olla munavalge ja gl\u00fckoosisiirup. Kuna mandel on suhteliselt kallis tooraine, siis on ka mandlimass kallim, sest see sisaldab rohkem mandlit.<\/p>\n<p>Martsipan on jahvatatud mandlist, suhkrust v\u00f5i suhkrusiirupist ja munavalgetest keedetud mass. Saadud martsipanimass maitsestatakse ja v\u00e4rvitakse ja kasutatakse kondiitrit\u00f6\u00f6stuses. Martsipanis on tavaliselt umbes 30% jahvatatud mandleid ja 70% suhkrut. Kuna martsipanimass on elastsem kui mandlimass, siis sobib see paremini rullimiseks ja vormimiseks. Avatud pakk s\u00e4ilib paremini jahedas, toidukilesse k\u00e4\u00e4rituna. V\u00f5ta martsipan toasooja 2 tundi ennem kasutamist v\u00f5i pehmenda seda umbes 10 sekundit mikrolaineahjus poole v\u00f5imsusega.<\/p>\n<p>Mandlismass saadakse v\u00f5rdse koguse tuhksuhkru ja jahvatatud mandlite segamisel. Massi seotakse v\u00e4hese gl\u00fckoossiirupi v\u00f5i munavalgega. Mandlimass maitsestatakse ja v\u00e4rvitakse ja kasutatakse kondiitrit\u00f6\u00f6stuses. Sobib kookide katmiseks ja t\u00e4idiseks, samuti martsipanikujukeste vormimiseks. Mandlimassil on tugevam mandlimaitse kui martsipanil, sest sisaldab rohkem mandleid.<\/p>\n<\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Martsipan ja mandlimass ei ole p\u00e4ris t\u00e4pselt samad asjad kuigi need valmistatakse peamiselt samadest ainetest mandlist ja suhkrust. Lisandiks v\u00f5ib olla munavalge ja gl\u00fckoosisiirup. Kuna mandel on suhteliselt kallis tooraine,&#8230; <a class=\"read-more\" href=\"https:\/\/suhkrusai.net\/index.php\/2011\/08\/07\/martsipan-ja-mandlimass\/\">[Continue Reading]<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,38],"tags":[],"class_list":["post-347","post","type-post","status-publish","format-standard","hentry","category-all","category-soovitused-ja-nipid","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/comments?post=347"}],"version-history":[{"count":0,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/347\/revisions"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/media?parent=347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/categories?post=347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/tags?post=347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}