tag:blogger.com,1999:blog-18963429696541012352024-03-12T22:38:32.480-07:00Què hi ha de postres?Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comBlogger215125tag:blogger.com,1999:blog-1896342969654101235.post-20543868676783687462017-02-22T04:00:00.002-08:002020-06-12T08:32:49.592-07:00Coca de brioix llardons sense gluten<div class="separator" style="clear: both; text-align: center;">
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Avui farem la coca de brioix llardons sense gluten.<br />
Com sempre, mirarem bé que tots els ingredients que fem servir
siguin sense gluten i tots els estris estiguin ben nets. Amb les proporcions d'aquesta recepta sortirà un pes
d'aproximadament 860 g.<br />
<br />
<b><i><span style="color: blue;">Elaboració:</span></i></b><br />
Aquí tenim la massa de brioix sense gluten. Els Ingredients i
Elaboració són els mateixos que els de l'entrada<span style="color: red;"> <span style="color: black;"><a href="http://quehihadepostres.blogspot.com.es/search/label/2----Sense%20gluten%20Brioix%20sense%20gluten%20%28M%29">brioix sense gluten.</a></span></span><br />
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Aquesta està feta amb una amassadora espiral. És la màquina que
va més bé per amassar. La massa de brioix ben amassada és el
secret per a que totes les coses que fem quedin bé. Un altre dia farem
una entrada explicant exactament com he fet.<br />
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<b><i><span style="color: blue;">Ingredients:</span></i></b></div>
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<b><span style="color: red;">1</span></b> = 90 g de llardons.</div>
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<b><span style="color: red;">2</span></b> = 60 g de pinyons.</div>
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<b><span style="color: red;">3</span></b> = Sucre.</div>
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Amb un ganivet picarem els llardons
sobre una fusta per a que ens quedin més petits.</div>
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I els posarem sobre la massa.</div>
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Amb les mans els barregem.</div>
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I fem una rodona.</div>
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Amb un corró untat amb una mica d'oli
s'estira la massa donant-li forma de coca.</div>
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Cargolarem la massa sobre el corró.</div>
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La posarem sobre paper de forn que
tindrem en una safata.</div>
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Amb les mans formem la coca i afinem
els costats apretant amb una rasqueta.</div>
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En un vas es bat un ou i amb un
pinzell, la pintem.</div>
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Amb la mà hi posarem els pinyons, els
apretarem un mica. </div>
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<b><i><span style="color: blue;">I com lleva.</span></i></b></div>
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He posat la safata al forn a llevar a
30ºC amb un cassó d'aigua bullint a sota, al centre de la safata.</div>
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I es deixa llevar uns 60 minuts, fins
que la massa pugi més del doble.
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Quan està al punt, es treu la safata
del forn. Ara sí que cal anar amb molt de compte i no tocar la massa
ni donar copets a la safata: baixaria la massa de cop. Amb un drap es
treu l'aigua o la humitat que hi hagi dintre el forn i es posa a
200ºC. Quant tinguem aquesta temperatura s'ensucra, amb la mà es
posa sucre a sobre.<br />
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També se n'hi posa de fi amb un
colador.</div>
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<b><i><span style="color: blue;">I es va coent.</span></i></b></div>
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El forn ha tardat 20 minuts a arribar
als 200ºC. Aquests minuts els hem d'afegir al temps de llevar. En
ser la safata freda, la temperatura baixarà a uns 180ºC, la
temperatura de cocció. També en ser la safata gruixuda, els primers
quatre minuts només tenia enceses les resistències de sota, sense
ventilador, després a dalt i a baix. I es deixa coure uns 23 minuts.
(Si no es fa així no es cou de la part de sota i va molt bé que els
primers minuts tingui força escalfor la part de sota), Durant tot
aquest temps la temperatura ha estat constant, mireu el termòmetre.
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El temps de forn és orientatiu... 10º
més o menys de temperatura fa que canviï el temps. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiNgVkLDt3VIhGdUZ0bwOti2-F5mqcQCiQ0yqdyR5lxjTHnIN2P6D7JkOfDzqfqoGyibOVw4y4bGvUop4SHKcSrpvwwt472w7kVDAW6mxGTJ2EBzrIGjGpZz1ZQ9yty2_9OkIVfPKFEEV/s1600/P1140106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiNgVkLDt3VIhGdUZ0bwOti2-F5mqcQCiQ0yqdyR5lxjTHnIN2P6D7JkOfDzqfqoGyibOVw4y4bGvUop4SHKcSrpvwwt472w7kVDAW6mxGTJ2EBzrIGjGpZz1ZQ9yty2_9OkIVfPKFEEV/s320/P1140106.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
L'he posat sobre la safata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4C44v-LFFIuY-OqkW1hbg4ub4yZE98UxCSQp8doPKyJsYeQ0MykFeIHFiAdTdHw4XzWAFQ1BCFybkqXh8k2sD4ZA1dtRHYHWozQnlhLTNGohpRO9eyz-JqFk37PQRzuogFzBSrgyHxO7Y/s1600/P1140116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4C44v-LFFIuY-OqkW1hbg4ub4yZE98UxCSQp8doPKyJsYeQ0MykFeIHFiAdTdHw4XzWAFQ1BCFybkqXh8k2sD4ZA1dtRHYHWozQnlhLTNGohpRO9eyz-JqFk37PQRzuogFzBSrgyHxO7Y/s400/P1140116.jpg" width="400" /></a></div>
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</div>
<div style="margin-bottom: 0cm;">
Vist de dins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8TXMwJg1RNG0z4_rQaqqLNn1WnHK7Ncf-1olXUZEQ7yVWmTh30apbMBYXH03f4u7i4wFU1_eUCz-EEsOCssUk-7lr9kSErOW9IFVCZ9hKPkH_ZeVjzux2cByrHmcufWnqjdBjL7TZWWn/s1600/36-121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8TXMwJg1RNG0z4_rQaqqLNn1WnHK7Ncf-1olXUZEQ7yVWmTh30apbMBYXH03f4u7i4wFU1_eUCz-EEsOCssUk-7lr9kSErOW9IFVCZ9hKPkH_ZeVjzux2cByrHmcufWnqjdBjL7TZWWn/s400/36-121.jpg" width="400" /></a></div>
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</div>
<div style="margin-bottom: 0cm;">
Vist de sota.</div>
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</div>
<div style="margin-bottom: 0cm;">
un tall.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAGekgNB2IvxNpqKBz30_liI33k0kdhfo9TyB0rAWbKKDtENJYZpSBpYM8_JbqXa3cAfcyUYcAt0sE9wVfd_OSaWtUUapvNlTFCJa-1L91wsoEO7SEITwYBKuPdLNuYCci7zqra7xhC7h/s1600/P1140118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAGekgNB2IvxNpqKBz30_liI33k0kdhfo9TyB0rAWbKKDtENJYZpSBpYM8_JbqXa3cAfcyUYcAt0sE9wVfd_OSaWtUUapvNlTFCJa-1L91wsoEO7SEITwYBKuPdLNuYCci7zqra7xhC7h/s400/P1140118.jpg" width="400" /></a></div>
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<br /></div>
<i>Us animo a fer-la, es super bona!!!</i><br />
<i><br /></i>
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<a href="https://drive.google.com/file/d/1tNMMv1AqbyJ_2X3_r4JBhpVldP7Itvdm/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZOW1Kt7JTF0xSg1IHyuoS1uyjsFM7Ivyu5-Sx35kj9Sapc5OkvfuwRMG6sUZZuN1dKqRlAFdlthk-KA7HKZC3uwdRI8B-YHBxdIgJm3Kk1ZsGoCP5v4JI27LcAK_KQh15PC-qH9ryBHj/s400/button_la-recepta-en-pdf.png" /></a></div>
<i><br /></i>
<br />Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.com3tag:blogger.com,1999:blog-1896342969654101235.post-71734926060440484662017-01-16T07:27:00.000-08:002020-06-12T08:30:10.397-07:00Xuixos de nata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpYaArzinBeW67CJpAbYBxzI2WQUTNtcQpZH-m3tudvSftLignslfd2uIlZb6xQM4yX7LP1LHrdWPWVDq2KkRIu3zKuksHTk5eEUbFbre8HtuA9zOGeLvWrrHJIc0mUiYv2ikqcE_ucoB/s1600/1-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpYaArzinBeW67CJpAbYBxzI2WQUTNtcQpZH-m3tudvSftLignslfd2uIlZb6xQM4yX7LP1LHrdWPWVDq2KkRIu3zKuksHTk5eEUbFbre8HtuA9zOGeLvWrrHJIc0mUiYv2ikqcE_ucoB/s400/1-.jpg" width="400" /></a></div>
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<i>Avui farem xuixos amb nata. Feia molts dies que estava pensant com
fer aquesta entrada, perquè no els havia fet mai
i tampoc els havia vist fer.</i></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div style="margin-bottom: 0cm;">
Aquí tenim la massa amb les mateixes
mesures que trobareu en l'entrada de la <span style="color: red;"><a href="http://quehihadepostres.blogspot.com.es/2012/02/pasta-de-brioix.html">pasta de brioix</a></span>. Si es vol
fer amb l'amassadora, podeu mirar les mesures del<span style="color: red;"> </span><span style="color: red;"><a href="http://quehihadepostres.blogspot.com.es/2011/02/tortada-de-banyoles.html">tortell de massapà</a></span> (Aquesta està feta amb una amassadora espiral. És la màquina
que va més bé per amassar: n'amasso força quantitat i congelo la massa
en parts de 900 g. Descongelo una part 12 hores a la nevera i ja la
tinc a punt per fer un munt de coses. La massa de brioix ben amassada és el secret perquè totes les coses que fem quedin bé).<br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4EuEPFlLo5u8AkuOYoHghy9Iz0ABomXiVY4Jue8OFj3_fQc755GIHFkfXNxT0QwR2iZJLqCZ2eS0ahVURml4NPi3T9Us7qFpfCBdzYTZDStKweAvDDc2isBbz3gNiNUVf94LXp0U3yYd/s1600/2-63.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4EuEPFlLo5u8AkuOYoHghy9Iz0ABomXiVY4Jue8OFj3_fQc755GIHFkfXNxT0QwR2iZJLqCZ2eS0ahVURml4NPi3T9Us7qFpfCBdzYTZDStKweAvDDc2isBbz3gNiNUVf94LXp0U3yYd/s320/2-63.jpg" width="320" /></a></div>
<br />
<div style="margin-bottom: 0cm;">
<i><b><span style="color: blue;">Elaboració:</span></b></i></div>
<div style="margin-bottom: 0cm;">
<span style="color: blue;"><span style="color: blue;"><span style="font-size: large; font-style: italic; font-weight: bold;">nº 1</span><b><i>-</i></b></span><b><i> </i></b></span>Sobre la fusta de treball
empolsinada amb una mica de farina i amb l'ajuda d'un corró
s'estira. Si ens costa, es deixa reposar i la tornem estirar. <br />
<br />
<span style="color: blue; font-size: large;"><b><i>nº 2-</i></b></span> Ha de quedar amb uns 8 mm de
gruix. Amb un pinzell hi posarem una mica de mantega pomada o greix
de porc.<br />
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
</div>
<div style="margin-bottom: 0cm;">
<span style="color: blue; font-size: large;"><b><i>nº 3- </i></b></span>Amb les mans agafarem una
tercera part i la posaren a sobre.<br />
<span style="color: blue; font-size: large;"><i><b><br /></b></i></span>
<span style="color: blue; font-size: large;"><i><b>nº 4-</b></i></span> Després ho fem amb l'altra
part.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
</div>
<span style="color: blue; font-size: medium;"><span style="color: blue; font-size: large; font-style: italic; font-weight: bold;">nº 5- </span>T</span>enim un pes de massa de 900 g. Amb el corró la tornem
a estirar.<br />
<br />
<span style="color: blue; font-size: large;"><b><i>nº 6-</i></b></span> Ens ha de quedar un rectangle de 420 x 210 mm. Amb un metre i un ganivet marcarem trossets de 70 x 70 mm.<br />
<br />
<span style="color: blue; font-size: large;"><b><i>nº 7-</i></b></span> Amb el ganivet i amb la ajuda d'un regle tallem els trossets de 50 g cadascun.<br />
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvP4OeNnnhxxQBwjzW1RXXRZNQZ4mj86pnq_Odd9-R6TCaqOVGHwQxyoj9tt-6hOxuHDnyEyfJACWpDdeDMSMfp8LvaiNyeA8bCrdzASpFG35txVvf_nDfM8VpRkfJkjwyjiO_M8iVQFJ/s1600/Pelicula+9000+lletra+46.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvP4OeNnnhxxQBwjzW1RXXRZNQZ4mj86pnq_Odd9-R6TCaqOVGHwQxyoj9tt-6hOxuHDnyEyfJACWpDdeDMSMfp8LvaiNyeA8bCrdzASpFG35txVvf_nDfM8VpRkfJkjwyjiO_M8iVQFJ/s400/Pelicula+9000+lletra+46.gif" width="400" /></a></div>
<br />
<span style="color: red; font-size: large;"><b><i>nº 1-</i></b></span> Si ho fem exacte, tots els
xuixos quedaran igual. <br />
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<br /></div>
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</div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b><i>nº 2-</i></b></span> Untarem la fusta de treball i el
corró amb una mica d'oli. Hi posem un trosset a sobre.</div>
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<br /></div>
<div style="margin-bottom: 0cm;">
</div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b><i>nº 3-</i></b></span> I amb el corró l'estirem.</div>
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<br /></div>
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</div>
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<span style="color: red; font-size: large;"><i><b>nº 4-</b></i></span> Posarem el tubet inox de 20 x
140 mm a la punta de dalt i el cargolarem. </div>
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<br /></div>
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</div>
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<span style="color: red; font-size: large;"><b><i>nº 5- </i></b></span>Ja el tenim cargolat.<br />
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b><i>nº 6-</i></b></span> Els posem en una safata de forn
untada amb molt poc oli per a que no es moguin, i amb un pinzell
untat d'oli els pintem.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8Q7w2y5-4OO28Mi_0H_k6VdIGyuuZ6LlXb2TG6-g1l1JfJIHp8Vp9TpRKOOVjYQAsq6jYPqXqPAVmaxu-o3U6YFVTz6Q3FwIPREQSMdonAWu97CHRUn504aClNeEnPwJZsBJP9bDOCey/s1600/Pelicula+9001+lletra+48.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8Q7w2y5-4OO28Mi_0H_k6VdIGyuuZ6LlXb2TG6-g1l1JfJIHp8Vp9TpRKOOVjYQAsq6jYPqXqPAVmaxu-o3U6YFVTz6Q3FwIPREQSMdonAWu97CHRUn504aClNeEnPwJZsBJP9bDOCey/s400/Pelicula+9001+lletra+48.gif" width="400" /></a></div>
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<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">I van llevant.</span></i></b></div>
<div style="margin-bottom: 0cm;">
Tindrem el forn a 30ºC i hi posarem les
safates amb un cassó d'aigua bullint a sota.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoLMR3MwZmD2_fSeYi-zu8yspMYcvTP0_Bew7rpRBMiqrjx2Hg6QYPFpZH44VpxHmMdCwugmQfeY6jRDsN0S2vmtfw953IDmN8EXdNCGteMOqcnK75SsGmzIAej7CZfBA2EN_kKB2ShAo/s1600/Pelicula+2000+lletra+36.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoLMR3MwZmD2_fSeYi-zu8yspMYcvTP0_Bew7rpRBMiqrjx2Hg6QYPFpZH44VpxHmMdCwugmQfeY6jRDsN0S2vmtfw953IDmN8EXdNCGteMOqcnK75SsGmzIAej7CZfBA2EN_kKB2ShAo/s400/Pelicula+2000+lletra+36.gif" width="400" /></a></div>
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<div style="margin-bottom: 0cm;">
Després dels 60 minuts.</div>
<div style="margin-bottom: 0cm;">
Els temps de llevar es orientatiu.
<br />
Recordeu que quan la pasta ha llevat
quan menys la toquem i remenem millor. Els hauríem de moure només
amb el pensament.<br />
Ara és l'hora de coure'ls (molt de
compte perquè l'oli crema molt!).</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3N5QcRU5rv_YAUllyPrIkHhdzV2irrJEUqdr3lbMP1douNwZ4-Pr-scMCub_EF49NIvRx4SO2JewKOC3VrvUfJ42ZCKe9Abh3kqto2SNemGQ49ab_a2Bs_jLiliXVp0sK5u8MOz3LJ0b-/s1600/23-06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3N5QcRU5rv_YAUllyPrIkHhdzV2irrJEUqdr3lbMP1douNwZ4-Pr-scMCub_EF49NIvRx4SO2JewKOC3VrvUfJ42ZCKe9Abh3kqto2SNemGQ49ab_a2Bs_jLiliXVp0sK5u8MOz3LJ0b-/s320/23-06.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
<i><b><span style="color: blue;">I es van coent.</span></b></i></div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b><i>nº 1- </i></b></span>Tindrem oli calent a uns 180ºC.
Jo faig servir un cassó perquè així no es gasta tant d'oli.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<b><i><span style="color: red; font-size: large;">nº 2-</span></i></b> Amb una rasqueta untada una mica d'oli
agafem el xuixo per sota i amb l'ajuda d'unes pinces el posem dintre
el cassó, amb molt de compte.<br />
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b><i>nº 3-</i></b></span> Direu: "quina feinada d'un
en un!". Però quan una cosa es fa amb gust, el temps no compta.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
</div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b><i>nº 4-</i></b></span> Es couen de la part de sota.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
</div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b><i>nº 5-</i></b></span> Se li dona la volta, amb l'ajuda
d'algun estri va perfecte.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
</div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b><i>nº 6-</i></b></span> Es treuen amb les pinces i un
ganivet dintre el tub quan estiguin cuits.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
</div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b><i>nº 7-</i></b></span> Els posen sobre una safata.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
</div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b><i>nº 8-</i></b></span> Amb paper absorvent.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGFCnXkAJpIWgm4xJA8H6C72ywve7OwsI_MKcYqSPyOUIj5Ah31T6dof-A8hTj-hElM-GmZmAmSB9ZkXNa9s89K0h2DmIJ5rTCrj11_LpVe9ICTwXbBPk8mq0vhYiAgY4esELzD64rnCq/s1600/Pelicula+9002.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGFCnXkAJpIWgm4xJA8H6C72ywve7OwsI_MKcYqSPyOUIj5Ah31T6dof-A8hTj-hElM-GmZmAmSB9ZkXNa9s89K0h2DmIJ5rTCrj11_LpVe9ICTwXbBPk8mq0vhYiAgY4esELzD64rnCq/s400/Pelicula+9002.gif" width="400" /></a></div>
<br />
<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">I fem l'acabat final.</span></i></b></div>
<span style="color: blue; font-size: large;"><b><i>nº 1-</i></b></span> Quant estiguin una mica freds es
treu el tub.<br />
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue; font-size: large;">nº 2-</span></i></b> Amb un ganivet de serreta tallem
la part de sobre, mirant que sigui la més maca.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
</div>
<div style="margin-bottom: 0cm;">
<i><b><span style="color: blue; font-size: large;">nº 3-</span></b></i> Els posem en un plat amb sucre. </div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: blue; font-size: large;"><i><b>nº 4-</b></i></span> Li donem unes voltes i ens quedarà ben ensucrat.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
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</div>
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<span style="color: blue; font-size: large;"><i><b>nº 5-</b></i></span> Aquí tenim<span style="color: red;"> </span><span style="color: red;"><a href="http://quehihadepostres.blogspot.com.es/2011/12/nata-muntada.html">la nata</a>,</span><span style="color: red;"> </span>700 g.</div>
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<span style="color: blue; font-size: large;"><b><i>nº 6-</i></b></span> Quant estiguin ben freds, amb
l'ajuda d'una mànega amb broca arrissada de 12 mm.</div>
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<span style="color: blue; font-size: large;"><b><i>nº 7-</i></b></span> Els omplim de nata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdGC1ClWwrApjv7rZhe4UJtv_cpHJYPLHJ5kvY-xj_DafZk3mmTX2v-qcXnPEFHxH-0lxLumgUSsGQ9GalmN29JzdAJnTpOi4vZyYFxNhHAPdOKcngWu1rPsNSoJ4RlScUR4Ibu3erGmV/s1600/Pelicula+9003+lletra+48.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdGC1ClWwrApjv7rZhe4UJtv_cpHJYPLHJ5kvY-xj_DafZk3mmTX2v-qcXnPEFHxH-0lxLumgUSsGQ9GalmN29JzdAJnTpOi4vZyYFxNhHAPdOKcngWu1rPsNSoJ4RlScUR4Ibu3erGmV/s400/Pelicula+9003+lletra+48.gif" width="400" /></a></div>
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Els poso tots junts sobre una safata
amb blonda.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGs5t3FEXlGu5WeOtGNafBJvFjD8cyq15eCL4eGYQFiDnMSNNONZ_N9evzKUvzJoVJuh9i35zA3pdg0hhZ2Y3hho0peIDf2x7PTN94e_f2D2DlzYSgkH2owGEcbkCP3DgWqTFrQex7KzL/s1600/1-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGs5t3FEXlGu5WeOtGNafBJvFjD8cyq15eCL4eGYQFiDnMSNNONZ_N9evzKUvzJoVJuh9i35zA3pdg0hhZ2Y3hho0peIDf2x7PTN94e_f2D2DlzYSgkH2owGEcbkCP3DgWqTFrQex7KzL/s400/1-.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHhyN0jcVkpgZpxM8zQEy2BfVptsIXJThVgYIsXuHmrAZvUvi9bfysro9UBmnlJFyhE4zLUFBiEVmblSprTPy-Zgw6rm2UrK-HzNhagmYAiHcPqDJtixBOiGelka25BFSyk9HiykLBbT2/s1600/P1140031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHhyN0jcVkpgZpxM8zQEy2BfVptsIXJThVgYIsXuHmrAZvUvi9bfysro9UBmnlJFyhE4zLUFBiEVmblSprTPy-Zgw6rm2UrK-HzNhagmYAiHcPqDJtixBOiGelka25BFSyk9HiykLBbT2/s400/P1140031.jpg" width="400" /></a></div>
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<i>Cada primer divendres de mes, una colla
de jubilats, els Cuiners de l'Estany, a les deu del mati ens reunim al centre cívic de
Banyoles, parlem que farem per dinar, uns van al supermercat a
comprar els ingredients, els altres preparen la taula. Després preparem el dinar, a les dues dinem i de postres un tall de
pinya i un xuixo de nata per cada un. Jo els havia fet al
mati a casa, a més a més de fer aquest munt de fotos que és el que porta més feina. </i><br />
<br />
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<a href="https://drive.google.com/file/d/1A2PkGotrFM9qF8LwPXXJy7Ya5_trgOuJ/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIQBm5tnu_HhK00dQQwrNsE4Syvu6W1IOqjQGGtrBiftJjp6PAg8ArTGpbjVH3HdFz8sQfu4Dfqi4qToa9mHeb8UFkxQoaiKHxz0w4Vn0aYRh40ZBxl4MBOJO7PSXbr3Ts_wk5Xe-P20f/s400/button_la-recepta-en-pdf.png" /></a></div>
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Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.com3tag:blogger.com,1999:blog-1896342969654101235.post-5330503469356607502016-12-31T15:36:00.001-08:002020-06-12T08:28:22.472-07:00Tortell de massapà sense gluten, reis 2017 <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAumAPJfbLkmKtxOqDMcKAI0UGQH6_u9sAXoJY4ZTh8x5Rsdr-D6qAm1NSe0gpYXBBfEEd1QkTs3um25hAW1QXR0py0WrUN7-39u4x-G-WDYahgWBzrlfmYT-GQQ7ebyeKWxPVKiiYCgAD/s1600/1-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAumAPJfbLkmKtxOqDMcKAI0UGQH6_u9sAXoJY4ZTh8x5Rsdr-D6qAm1NSe0gpYXBBfEEd1QkTs3um25hAW1QXR0py0WrUN7-39u4x-G-WDYahgWBzrlfmYT-GQQ7ebyeKWxPVKiiYCgAD/s400/1-.jpg" width="400" /></a></div>
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<i>Aquest any farem el tortell de reis
sense gluten i sense lactosa.</i></div>
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<i><br /></i></div>
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Amb les proporcions d'aquesta recepta
sortirà un pes d'aproximadament 970 g.</div>
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<b><i><span style="color: blue;">Ingredients: Massapà</span></i></b></div>
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<b><span style="color: red;">1</span></b> = 150 g de farina d'ametlla.</div>
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<b><span style="color: red;">2</span></b> = 75 g de sucre.</div>
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<b><span style="color: red;">3</span></b> = 30 g d'aigua.</div>
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<span style="color: red;"><b>4</b></span> = 1/2 llimona rascada.</div>
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<b><i><span style="color: blue;">Elaboració: Massapà</span></i></b><br />
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<b><i><span style="color: red; font-size: large;">1- </span></i></b>Rascarem la pell de la llimona sobre el plat de la farina
d'ametlles.<br />
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<span style="color: red; font-size: large;"><b><i>2- </i></b></span>Amb una espàtula es barreja.<br />
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<span style="color: red; font-size: large;"><b><i>3-</i></b></span> Posarem el sucre amb un cassó.<br />
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<b><i><span style="color: red; font-size: large;">4-</span></i></b> I també l'aigua.<br />
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<span style="color: red; font-size: large;"><b><i>5- </i></b></span>Aquest al foc, remenant amb una cullera.<br />
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<span style="color: red; font-size: large;"><i><b>6- </b></i></span>Es deixa bullir a 104ºC.<br />
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<span style="color: red; font-size: large;"><i><b>7-</b></i></span> Quan el sucre està al punt, es treu del foc i s'hi tira de cop
la farina d'ametlla en el mateix cassó. Es barreja ràpidament amb
l'espàtula. S'ha de barrejar quant menys millor, sense apretar la
massa.<br />
<br />
<span style="color: red; font-size: large;"><i><b>8- </b></i></span>Es tapa amb un plat per evitar que hi toqui l'aire i agafi
“pela”.<br />
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<i><b><span style="color: red; font-size: large;">9-</span></b></i> Quan estigui una mica fred, es posa sobre la fusta de treball.
I se li dóna forma cilíndrica.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNVIv1-uU0WaSxd93N-2auedFClrFlBZbvV4rQDUsmKuznuQyGP_4-zy9vvVf9G7hehAETG6wpTIMh6JKWzFpAAkug3TCm5qBDow3F-ZEu1NksPGblQiTuee9ow7I5r_bQKLcP4g92Sk8/s1600/Pelicula+9000+lletra+48.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNVIv1-uU0WaSxd93N-2auedFClrFlBZbvV4rQDUsmKuznuQyGP_4-zy9vvVf9G7hehAETG6wpTIMh6JKWzFpAAkug3TCm5qBDow3F-ZEu1NksPGblQiTuee9ow7I5r_bQKLcP4g92Sk8/s400/Pelicula+9000+lletra+48.gif" width="400" /></a></div>
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<b><i><span style="color: blue;">Elaboració: Tortell</span></i></b><br />
<b><i><span style="color: blue;"><br /></span></i></b>
<span style="color: blue; font-size: large;"><b><i>nº 1- </i></b></span>Aquí tenim la massa de brioix sense gluten. Els <b><i><span style="color: blue;">Ingredients
i Elaboració</span></i></b> són els mateixos que els de l'entrada<span style="color: red;"> <a href="http://quehihadepostres.blogspot.com.es/2013/04/brioix-sense-gluten.html">brioix sense gluten</a>.</span><br />
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<span style="color: blue; font-size: large;"><b><i>nº 2-</i></b></span> Amb un corró s'aplana la pasta.</div>
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<span style="color: blue; font-size: large;"><b><i>nº 3- </i></b></span>Amb les mans s'estira el massapà. Es posa a la part de
dalt.<br />
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<span style="color: blue; font-size: large;"><b><i>nº 4- </i></b></span> I s'enrotlla.<br />
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<span style="color: blue; font-size: large;"><b><i>nº 5- </i></b></span>Amb les mans una mica untades
d'oli, s'estira força per a què pugui donar la volta i fer el
tortell, uns 700 mm.</div>
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<span style="color: blue; font-size: large;"><b><i>nº 6-</i></b></span> Se li dóna forma rodona i aixafem
el costat esquerra. I l'entrem quatre centímetres en el costat dret.</div>
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<span style="color: blue; font-size: large;"><b><i>nº 7-</i></b></span> Dobleguem els costats i ja el
tenim soldat.</div>
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<span style="color: blue; font-size: large;"><b><i>nº 8- </i></b></span>El posem sobre una safata on hi tindrem a sobre un paper
de forn. Hem de mirar que quedi ben rodó i uniforme<span style="color: #262626;"><span style="font-family: "arialmt" , serif;"><span style="font-size: medium;">.</span></span></span><br />
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<span style="color: blue; font-size: large;"><b><i>nº 9- </i></b></span>Amb una fulla d'afaitar s'hi fan uns talls.<br />
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<span style="color: blue; font-size: large;"><b><i>nº 10- </i></b></span> En un vas s'hi posa un ou, es bat amb una forquilla i es
pinta el tortell amb un pinzell.<br />
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<span style="color: blue; font-size: large;"><b><i>nº 11-</i></b></span> S'adorna amb palet d'ametlles o
amb fruita confitada sense gluten.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSxqLyTw7mPXCpwv3us7mzDficvVXPGYaOrI1KaEjNZYpHgyDjjrRHyME-tqpknRzb3Umley2vTRX_Er7-e2AnYivfn0c-nCXUG1lsHyS2e6y3tFsmVAsU0Yn5HZU3TPXQ9P_6H-ycWvb/s1600/Pelicula+9001+lletra+48.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSxqLyTw7mPXCpwv3us7mzDficvVXPGYaOrI1KaEjNZYpHgyDjjrRHyME-tqpknRzb3Umley2vTRX_Er7-e2AnYivfn0c-nCXUG1lsHyS2e6y3tFsmVAsU0Yn5HZU3TPXQ9P_6H-ycWvb/s400/Pelicula+9001+lletra+48.gif" width="400" /></a></div>
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<b><i><span style="color: blue;">I va llevant: Mireu com es va inflant.</span></i></b></div>
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Es posa la safata dintre el forn a 30ºC amb un cassó d'aigua
bullint a sota i es deixa llevar uns 60 minuts fins que la massa pugi
més del doble (són mesures orientatives). El temps de llevar és
molt important i a d'estar al seu punt.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgds8qp5nSX0_HaklzYfyReh_DoGWx_eGoWisuZM9EYQ_yelcYHmJGIfOkElUd9PG9_VLnizMV_8LA93HXiSPaAHdvcUApuEeARzfKnhcThkNJWmp3uDtTk4pNUOzqMOSVL9QKA4KzXoTe3/s1600/Pelicula+200+lletra+36.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgds8qp5nSX0_HaklzYfyReh_DoGWx_eGoWisuZM9EYQ_yelcYHmJGIfOkElUd9PG9_VLnizMV_8LA93HXiSPaAHdvcUApuEeARzfKnhcThkNJWmp3uDtTk4pNUOzqMOSVL9QKA4KzXoTe3/s400/Pelicula+200+lletra+36.gif" width="400" /></a></div>
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Quant està al punt, es treu la safata del forn. Ara sí que cal
anar amb molt de compte i no tocar la massa ni donar copets a la
safata: baixaria la massa de cop. Amb un drap es treu l'aigua o la
humitat que hi hagi dintre el forn i es posa a 200ºC.<br />
<br />
Quant tinguem aquesta temperatura s'ensucra.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi22hiH7iV24b9tg16Mt1vxV6fF1wOAWMf5N88Xd4SqLcATynHHdYbWC4sofa8zTmr3l84NbLSExHlE2AILZGo33C53_F-yQITozevdpgHbnl4XMZZT13xomdxQteniu9SYq82eChMl4bS/s1600/30-926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi22hiH7iV24b9tg16Mt1vxV6fF1wOAWMf5N88Xd4SqLcATynHHdYbWC4sofa8zTmr3l84NbLSExHlE2AILZGo33C53_F-yQITozevdpgHbnl4XMZZT13xomdxQteniu9SYq82eChMl4bS/s320/30-926.jpg" width="320" /></a></div>
<b><i><span style="color: blue;">I es va coent: </span></i></b><br />
Els primers 3 minuts, només tenia enceses les resistències de
sota, després a dalt i a baix. El gruix de la safata es de 2 mm i a la altura que l'he posat queda perfecte. S'apunta en un paper i
sempre quedarà igual<br />
(Si no es fa així, no es cou de la part de sota i va molt bé que
els primers minuts tingui força escalfor la part de sota que és el
que la fa que s'infli). Durant tot aquest temps la temperatura ha
estat de 180ºC, ni més ni menys. Es deixa coure uns 26 minuts.<br />
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El temps de forn és orientatiu... 10º més o menys de
temperatura fa que canviï el temps.</div>
Vist de dalt.<br />
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Vist de sota.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrfHWMKynXotLDiUrCIyaapr1Z9WbMDk6SzOqOsIqfGjqf7Y0qRv0-cMKMMP9kXGeNKjUUZywcklSrLUStMCP7k94ZkkhKdxhnnuC-eaclPK4rON4hDnLamcKoSKCt-bOPtfcX6h5Ptk4/s1600/43-954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrfHWMKynXotLDiUrCIyaapr1Z9WbMDk6SzOqOsIqfGjqf7Y0qRv0-cMKMMP9kXGeNKjUUZywcklSrLUStMCP7k94ZkkhKdxhnnuC-eaclPK4rON4hDnLamcKoSKCt-bOPtfcX6h5Ptk4/s320/43-954.jpg" width="320" /></a></div>
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Vist de dins.</div>
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I farem les darreres fotos.</div>
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<i>Aquesta és la primera entrada d'aquest bloc de l'any 2017. Que
els reis us portin salut, feina i forças regals....</i></div>
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<a href="https://drive.google.com/file/d/1Xe15yoY20yaXNCDVCHkdcEnG6H9AfAAJ/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZOVt97By1_onCBnDQOuw_TU9yf5GfATy66PHi1wMXHxggEWU3s78ehIZ92IsIizXuI5iopvyNEVhcxBzanQluM-7-nMZzTmYfrSk39gDmOoI-nvl-slEQHFeTgFyNPDXOodM4OxmtBWI/s400/button_la-recepta-en-pdf.png" /></a></div>
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Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.com0tag:blogger.com,1999:blog-1896342969654101235.post-12897573909991708832016-12-16T00:19:00.004-08:002020-06-12T08:26:18.455-07:00Barra de torró de massapà amb fruita<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-8oQBnvQ1Dde39odFSDFVhyphenhyphenmS_1YdF80IlSmM4wZOSb4NiTvAXqxZPUbEqBcSJWf3mid5agMgHs79aRK0Lm3-LVTPdEtR8_Zat9yprpqCEeEFSokzvzb3Dl3g0uxxCDktT_xzSsDtaJA/s1600/24-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-8oQBnvQ1Dde39odFSDFVhyphenhyphenmS_1YdF80IlSmM4wZOSb4NiTvAXqxZPUbEqBcSJWf3mid5agMgHs79aRK0Lm3-LVTPdEtR8_Zat9yprpqCEeEFSokzvzb3Dl3g0uxxCDktT_xzSsDtaJA/s400/24-11.jpg" width="400" /></a></div>
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<i>Aquest any 2016, farem la barra de torró de
massapà amb fruita per la<span style="color: red;"> </span><span style="color: red;"><a href="http://quehihadepostres.blogspot.com.es/p/torrons.html">nostra col·lecció</a>.</span></i></div>
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Amb les proporcions d'aquesta recepta
sortirà un pes d'aproximadament de 400 g per barra.
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<b><i><span style="color: blue;">Ingredients:</span></i></b></div>
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<b><span style="color: red;">1</span></b> = 300 g de farina d'ametlles.</div>
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<b><span style="color: red;">2 </span></b>= 300 g de sucre.</div>
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<b><span style="color: red;">3</span></b> = 110 g de fruita confitada.</div>
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<b><span style="color: red;">4</span></b> = 75 g d'aigua.</div>
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<b><span style="color: red;">5</span> </b>= 75 g de nata.</div>
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<b><span style="color: red;">6</span></b> = 37,5 g de llet amb pols. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YuS5h8PRHAGYdAkCOuFNw2MzWai8hmssuy8FnlyMh10Pt0l4_ZqDEoyENG4S3Baq4m1x4TmUY2T8lQuC9zSHMAn76rhECvO-EAsaHl9S29xdUKoO1Quk9xQ5S-wOg_DX8zEwdMXz2mBj/s1600/P1130642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YuS5h8PRHAGYdAkCOuFNw2MzWai8hmssuy8FnlyMh10Pt0l4_ZqDEoyENG4S3Baq4m1x4TmUY2T8lQuC9zSHMAn76rhECvO-EAsaHl9S29xdUKoO1Quk9xQ5S-wOg_DX8zEwdMXz2mBj/s320/P1130642.jpg" width="320" /></a></div>
He fet aquest motlle de fusta desmuntable de 240x80x30 mm,
perquè aixi quedarà el torró a mida per posar-lo a la capsa de cartró. De totes maneres podeu fer servir altres motlles: de
silicona, d'alumini per canelons....els que vulgueu.<br />
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En ser de fusta l'he forrat amb paper de forn per a que no
s'hi enganxi la massa i surti a la primera.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsWU4I4y5X6iK3Iz3S2S3iGlUycLJTV1yIL7Fn-WmFZhPZtm76XBThE0IJcbsToVl6ESw3QR2L2MAHa4lUzUr161i_uqDVc9Oe2iRtgeXsU6NZs3EpaG6HjimL2Db75WSeigbQP4UQ8Mh/s1600/4-46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsWU4I4y5X6iK3Iz3S2S3iGlUycLJTV1yIL7Fn-WmFZhPZtm76XBThE0IJcbsToVl6ESw3QR2L2MAHa4lUzUr161i_uqDVc9Oe2iRtgeXsU6NZs3EpaG6HjimL2Db75WSeigbQP4UQ8Mh/s320/4-46.jpg" width="320" /></a></div>
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<b><i><span style="color: blue;">Elaboració:</span></i></b></div>
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<b><i><span style="color: blue;">Notes:</span></i></b></div>
<div style="margin-bottom: 0cm;">
<span style="color: blue;">* Quan comprem la farina d'ametlla a
vegades no és prou fina. Si es vol fer més fina es pot passar per
la picadora, però molt poc perquè trauria l'oli de l'ametlla i no
aniria bé.</span><br />
<span style="color: blue;"><br /></span></div>
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<span style="color: #3d85c6; font-size: large;"><b><i>1- </i></b></span>La posem en un bol.</div>
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<span style="color: #3d85c6; font-size: large;"><b><i>2- </i></b></span> Afegim la llet en pols.<br />
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<span style="color: #3d85c6; font-size: large;"><b><i>3- </i></b></span>Amb una espàtula es barreja.<br />
<br />
<span style="color: #3d85c6; font-size: large;"><b><i>4- </i></b></span> Hi posem també la nata.<br />
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<span style="color: #3d85c6; font-size: large;"><b><i>5-</i></b></span> I es torna a barrejar, molt poc.<br />
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<span style="color: blue;"><b><i>Per fer el xarop.</i></b></span></div>
<span style="color: red; font-size: large;"><b><i>1-</i></b></span> Es posa el sucre en un cassó.<br />
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<span style="color: red; font-size: large;"><b><i>2- </i></b></span>I també l'aigua.</div>
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<i><b><span style="color: red; font-size: large;">3- </span></b></i>Aquest al foc, remenant amb una
cullera.<br />
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<span style="color: red; font-size: large;"><b><i>4- </i></b></span>I es deixa bullir a 138ºC, ni més
ni menys.</div>
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<b><i><span style="color: blue;">Notes:</span></i></b></div>
<div style="margin-bottom: 0cm;">
<span style="color: blue;">* Abans, per saber la temperatura, el
bon pastisser, quan pensava que més o menys el xarop estava al seu
punt, posava una cullera en el sucre quan bullia i de seguida la
posava en un vas d'aigua. Amb la punta dels dits agafava el sucre que
hi havia a la punta de la cullera, l'apretava fent una boleta i ja
sabia si estava al seu punt, bé. Això és el que es feia quan no hi
havia termòmetres.</span></div>
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<span style="color: red; font-size: large;"><b><i>5- </i></b></span>Quan el sucre està al seu punt, es
treu del foc i s'hi tira de cop la farina d'ametlla, en el mateix
cassó. I es barreja ràpidament amb una espàtula de fusta.</div>
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<b><i><span style="color: blue;">Notes:</span></i></b></div>
<span style="color: blue;">* Amb l'espàtula s'ha de barrejar
quant menys millor, sense apretar la massa, i treballar-la ben poc.</span><br />
<span style="color: blue;"><br /></span>
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<span style="color: #3d85c6; font-size: large;"><b><i>1- </i></b></span>De seguida ho posem al motlle i l'apretem fins a que quedi més o menys
uns 10 mm de gruix.</div>
<br />
<b><i><span style="color: blue; font-size: large;"><span style="color: #3d85c6;">2-</span> </span></i></b>S'hi posen els trossets de fruita confitada.<br />
<br />
<span style="color: blue; font-size: large;"><b><i><span style="color: #3d85c6;">3-</span> </i></b></span>I la resta de la massa a sobre. <br />
<br />
<span style="color: #3d85c6;"><span style="color: #3d85c6; font-size: large;"><b><i>4-</i></b></span> </span>L'apretem amb una rasqueta per a que la massa quedi ben compacta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qWhLcnoYIUgNQzlAcS3AJlg0HWlMxtX9JqWr4-Vc6CC4O1f6sGw8h_Bn4H4DCi36Bb6UxpFaX3wL7TYVfiH4a6hGenmcZaRwcL2QxpD7H5j9EuzPaP2M0e7TqdPEsmdowKURs8_tHEEh/s1600/Pelicula+9001+lletra+48.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qWhLcnoYIUgNQzlAcS3AJlg0HWlMxtX9JqWr4-Vc6CC4O1f6sGw8h_Bn4H4DCi36Bb6UxpFaX3wL7TYVfiH4a6hGenmcZaRwcL2QxpD7H5j9EuzPaP2M0e7TqdPEsmdowKURs8_tHEEh/s400/Pelicula+9001+lletra+48.gif" width="400" /></a></div>
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<span style="color: red; font-size: large;"><b><i>1- </i></b></span>L'he deixat refredar unes 12 hores en un lloc fresc, no a la nevera. He
desmuntat el motllo.<br />
<br />
<b><i><span style="color: red; font-size: large;">2-</span></i></b> He tret el paper de tot vol.<br />
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<br /></div>
<i><b><span style="color: red; font-size: large;">3-</span></b></i> Amb dues fustes de 15 mm de gruix i un ganivet ben fi, l'he tallat
per la meitat amb molt de compte.<br />
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<br />
<span style="color: red; font-size: large;"><b><i>4- </i></b></span>Vist de dins.<br />
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Ho he posat en dues capsetes.<br />
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I ja tinc molts dies per pensar com fer la entrada del torró del
pròxim any 2017... el farem ben maco i ben bo!!!.</div>
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<i>Que tingueu un bon Nadal, una molt bona entrada d'any nou i un
feliç 2017</i></div>
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<a href="https://drive.google.com/file/d/11Zcw8dvZ_BZD8rAZtBqHN4YbdnanZwfE/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjqkRsWMFrkXivk8MA1yC6F6FtnWMUArdTwaHwx5lRnVJ29HBRwt_XAsMj6dCo45mm9LjHcsSCiukRSM3f9IB1qNVYmTpJaReW8pvWaCW0dectFADEmT5mUiVnyBcbIxPvbf7ZTloxsS9/s400/button_la-recepta-en-pdf.png" /></a></div>
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Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.com0tag:blogger.com,1999:blog-1896342969654101235.post-36976773281759058502016-11-20T00:49:00.000-08:002020-06-12T08:24:07.271-07:00Lioneses de crema sense gluten ni lactosa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCdVR4dn3YZcnMQlJTX8VNcfKSx67Bx-eQhVyCja-iWumRTR3YasKqFZGMz5SFjXdIs3_dKGSFw531bRd6t-Cq2asasNgUlO-27tbzXLYn9Wg4yfzn_xVNrlkzzH02y3HD1DRiGS1EqHYm/s1600/1-606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCdVR4dn3YZcnMQlJTX8VNcfKSx67Bx-eQhVyCja-iWumRTR3YasKqFZGMz5SFjXdIs3_dKGSFw531bRd6t-Cq2asasNgUlO-27tbzXLYn9Wg4yfzn_xVNrlkzzH02y3HD1DRiGS1EqHYm/s400/1-606.jpg" width="400" /></a></div>
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<i>I arribaen les lioneses de crema, encaramelades i també empolsinades amb sucre
fi, sense gluten i sense lactosa. </i></div>
<i>Quan vaig fer l'entrada dels bunyols sense gluten, vaig veure
ben clar que podia fer lioneses. La massa lligava, i si amb l'escalfor de l'oli s'inflava, amb l'escalfor del forn també s'inflaran.
Ja les tinc!!</i><br />
<br />
Amb les proporcions d'aquesta recepta
sortirà un pes d'aproximadament 1080 g.<br />
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<b><i><span style="color: blue;">Ingredients:
</span></i></b></div>
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Les mateixes mesures de la recepta de la p<span style="color: red;"><a href="http://quehihadepostres.blogspot.com.es/2016/11/pasta-choux-sense-gluten.html">asta choux sense gluten</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI565tw_dJzJn2pELZPh7WIJFXeYmuOQVgp06khpRxl4dk7XwzS3i32E8cCAkLeROETIHrg0ybyFmSxLnGyRC0_IR8Uv_Cj7sQeD_5bDLw7M-MKqZVXOJ4DCQe4ZZOKadGx1qkJeYxOb80/s1600/2-556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI565tw_dJzJn2pELZPh7WIJFXeYmuOQVgp06khpRxl4dk7XwzS3i32E8cCAkLeROETIHrg0ybyFmSxLnGyRC0_IR8Uv_Cj7sQeD_5bDLw7M-MKqZVXOJ4DCQe4ZZOKadGx1qkJeYxOb80/s320/2-556.jpg" width="320" /></a></div>
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Posem la pasta choux en una mànega
pastissera amb broca llisa de 12 mm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3hjd1yUssT4huvuJX6eW51rvVxKq-vkMgLTjN5tWz9mYH3hc1IMAkNZodFABPu27xAY8jTyf9f_wzpExAuIk6T4NiiQ9sllyLHLzK_MFlVpYhmMr-bLV3d4coB7U9uFrggal_JwWs9-c/s1600/3-558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3hjd1yUssT4huvuJX6eW51rvVxKq-vkMgLTjN5tWz9mYH3hc1IMAkNZodFABPu27xAY8jTyf9f_wzpExAuIk6T4NiiQ9sllyLHLzK_MFlVpYhmMr-bLV3d4coB7U9uFrggal_JwWs9-c/s320/3-558.jpg" width="320" /></a></div>
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Amb la mànega he fet muntanyetes de la
mida de mitja nou. Si al final de tenir-les totes fetes, sobra una mica de pasta,
podeu posar-la amb molt de compte a sobre de les que us hagin quedat
més petites, encara queden més bé.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KSZLafgsRcn2BTmwXrhnufi7xJPgA7B-qUGxuxqurG_8HoKeNGYL6e-KR5N8dIodaKiegRocXkYxH5RSYPt4SDKKq6vXWYKdjO8hyphenhyphenOYpqcKs3OMGjIpcc6FBJEDqVOKrDREL00_fOj2N/s1600/4-560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KSZLafgsRcn2BTmwXrhnufi7xJPgA7B-qUGxuxqurG_8HoKeNGYL6e-KR5N8dIodaKiegRocXkYxH5RSYPt4SDKKq6vXWYKdjO8hyphenhyphenOYpqcKs3OMGjIpcc6FBJEDqVOKrDREL00_fOj2N/s320/4-560.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Cal posar-les una mica separades perquè
s'inflaran molt i es podrian tocar.</div>
Les he fet sobre una planxa de silicona i aquesta sobre una
reixeta, perque així tenen molta més escalfor a la part sota, que és el que fa que s'inflin molt més.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVy6gtdFFuBQvdOIsCLb0cC3quH7Exem86IamZjZVVX-wRsxVVPhzjOBskYkDvKp-QSgA5SlnfCDe6lv0_DloeT9q4RoUzNAmnJI27moFC1OrefchePU8Gt4Us0imFedNRHVNXKeGIEmU/s1600/5-562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVy6gtdFFuBQvdOIsCLb0cC3quH7Exem86IamZjZVVX-wRsxVVPhzjOBskYkDvKp-QSgA5SlnfCDe6lv0_DloeT9q4RoUzNAmnJI27moFC1OrefchePU8Gt4Us0imFedNRHVNXKeGIEmU/s320/5-562.jpg" width="320" /></a></div>
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<i><span style="color: blue;"><b>I es van coent.</b></span></i><br />
<i><span style="color: blue;"><b>(</b></span></i><i><b><span style="color: blue;">amb l'escalfor del forn també s'inflaran)</span></b></i><br />
S'ha de mirar que quan les tinguem fetes, el forn ha d'estar a
200ºC. Hi posem la reixeta, depèn molt de l'altura on es posa,
mireu el fons del forn (foto 0 i 48). Per la temperatura mireu el termòmetre. Es couen
uns 24 minuts, escalfor a dalt i a baix sense ventilador. En cap cas
es pot obrir la porta: sortiria el vapor i no s'inflarien. Només es
pot obrir quan estiguin daurades. Després dels 24 minuts he tancat
el forn i he obert la porta un segon perquè surti el
vapor. Amb el forn tancat les he deixat dintre uns 24 minuts més. <br />
<br />
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El temps de forn és orientatiu. Cal assegurar que les lioneses
quedin cuites de dins i seques per fora.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZhZeOHyiASV_c19t8YWocXbT7U3ys1GfF0osLwEv9EyaN6hNNTU_xCOv2zl_-1tI9f5CAbrLQdyMdmgmxlxVOK6tRUiSytadoVrRrJh0mZY1L8Z5lgA4_bHWb1LwvKyAGBMzQAYMm0sw/s1600/16-584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZhZeOHyiASV_c19t8YWocXbT7U3ys1GfF0osLwEv9EyaN6hNNTU_xCOv2zl_-1tI9f5CAbrLQdyMdmgmxlxVOK6tRUiSytadoVrRrJh0mZY1L8Z5lgA4_bHWb1LwvKyAGBMzQAYMm0sw/s320/16-584.jpg" width="320" /></a></div>
Vist de dalt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mzznviS7aMX5rauvFvfDXrUx0-x1erRSMu3Drs0yC3aWca66Y6odFCiAIysOJyFBIppMDcETIjG3pcTDfRH7YF_PTRX5Kcf_cbstSLik6hZaYt8ndQnhxBeIhgSXgaYjXGD7O4XqaPRb/s1600/17-587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mzznviS7aMX5rauvFvfDXrUx0-x1erRSMu3Drs0yC3aWca66Y6odFCiAIysOJyFBIppMDcETIjG3pcTDfRH7YF_PTRX5Kcf_cbstSLik6hZaYt8ndQnhxBeIhgSXgaYjXGD7O4XqaPRb/s320/17-587.jpg" width="320" /></a></div>
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Vist de sota.</div>
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Vist de dins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIDLAcWDM1WS7MOoLpBDTGToh7XyPuKtz7PqkFSKunPWjV33v12i1iWJ7RhHl4R0Y2SObcWmMnIcxYcJpg-MkqzRNc0HrF8K2ICrBiMnyqInbUvKfCmR_OoJcOawv6HDDavaVGNJwhC3X/s1600/19-591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIDLAcWDM1WS7MOoLpBDTGToh7XyPuKtz7PqkFSKunPWjV33v12i1iWJ7RhHl4R0Y2SObcWmMnIcxYcJpg-MkqzRNc0HrF8K2ICrBiMnyqInbUvKfCmR_OoJcOawv6HDDavaVGNJwhC3X/s320/19-591.jpg" width="320" /></a></div>
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Quan estan fredes, es tallen amb un ganivet de serreta, però no
del tot. S'ha de mirar que la part més maca ens quedi a davant.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhsFjAzvcp1prkbrj0xOLjWGZ4_2QOhAK6opQ3hJo0Q29eFyBCXTaZROTQoCH5lrYbdymhSJTCUg2VG7KcWBAoipT4QCzEb5KlXlarlB4ABMU-WA5tIb19RbTBdpf0lwkcTyGRloNNMtL/s1600/20-595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhsFjAzvcp1prkbrj0xOLjWGZ4_2QOhAK6opQ3hJo0Q29eFyBCXTaZROTQoCH5lrYbdymhSJTCUg2VG7KcWBAoipT4QCzEb5KlXlarlB4ABMU-WA5tIb19RbTBdpf0lwkcTyGRloNNMtL/s320/20-595.jpg" width="320" /></a></div>
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Aquí tenim la <span style="color: red;"><a href="http://quehihadepostres.blogspot.com.es/2015/10/crema-pastissera-sense-lactosa.html">crema pastissera sense lactosa</a></span>, 500 g de llet d'ametlla<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAj8MFi2OekXs2ftJs5VU9XqQZrcR9prY5tC3cXEAQSipdpQNJoAVDIAGi3Zg-ibSImZL05paLQYP6lJhOS4c3NbmWjiDXDaZ9UkDqRZC6tHJVv7cp_-2mfne-2CYOBPqmeg1XceZhyphenhyphenyuo/s1600/21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAj8MFi2OekXs2ftJs5VU9XqQZrcR9prY5tC3cXEAQSipdpQNJoAVDIAGi3Zg-ibSImZL05paLQYP6lJhOS4c3NbmWjiDXDaZ9UkDqRZC6tHJVv7cp_-2mfne-2CYOBPqmeg1XceZhyphenhyphenyuo/s320/21.jpg" width="320" /></a></div>
L'he posat a la mànega pastissera amb broca llisa de 8 mm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2ARl7nN5pxbD3xcJSD8cjKkDqrWUsTIcyKGvRU2dXJPsTQccQZ_92FdQrJvyLGwFzFQooYBhzpcWJv7myqCUYvzbWL0C0w66kLugl7TDXA0IuSotEwAP3s_u10fvdpR37VUU4xb_XeiJ/s1600/22-597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2ARl7nN5pxbD3xcJSD8cjKkDqrWUsTIcyKGvRU2dXJPsTQccQZ_92FdQrJvyLGwFzFQooYBhzpcWJv7myqCUYvzbWL0C0w66kLugl7TDXA0IuSotEwAP3s_u10fvdpR37VUU4xb_XeiJ/s320/22-597.jpg" width="320" /></a></div>
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Les he omplert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DvqkSFEFp-1AB8Xk8QXn0MxIUcn44cHx-5H2QjEZvXdHC7kPsCDLn6iwUPQayHtig3O5z4SUUy0SuiaHHc9mmFFzx5x81AWPGB3iwpgnHH06iqJ48_gWl2qK8Iwp6UN4pamlmyOOVJ_X/s1600/23-598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DvqkSFEFp-1AB8Xk8QXn0MxIUcn44cHx-5H2QjEZvXdHC7kPsCDLn6iwUPQayHtig3O5z4SUUy0SuiaHHc9mmFFzx5x81AWPGB3iwpgnHH06iqJ48_gWl2qK8Iwp6UN4pamlmyOOVJ_X/s320/23-598.jpg" width="320" /></a></div>
La meitat de les lioneses les he posat sobre el marbre. He posat
sucre, amb molt poca aigua en un cassó i aquest al foc. Quan està
una mica fos, he abaixat el foc per a que es faci a poc a poc, així tenim més autonomia perquè no agafi massa color. Quan tenim el sucre
al seu punt, n'hi tirem a sobre amb un cullera. S'ha d'anar amb molt,
però molt de compte perquè el sucre crema molt.<br />
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Les altres les he empolsinat amb sucre fi.<br />
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Sobre una safata.<br />
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<i>Pares, avis, us animo a fer-les si teniu, fills o nets
intolerants al gluten. Són molt senzilles de fer i així ells tindran
unes bones postres.</i></div>
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<a href="https://drive.google.com/file/d/1-vsY0Fa2aoAPv4Iqfucb-cGYS_qxwR_1/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U3TnWBeVQ8VD-sqocA2B35IeE97SeW02IaHn0vqG02ikVjcdXzR8DRkNNd6dRqbxi1F0OQD6eEhJf4LAtMm52KU9Lxc9f8EE2E8L9fgzQZwIwLbON-D5ypVBQpHUNIRl2uZx0DhfS7ew/s400/button_la-recepta-en-pdf.png" /></a></div>
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Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.com2tag:blogger.com,1999:blog-1896342969654101235.post-29795886938154477402016-11-15T00:56:00.002-08:002020-06-12T08:21:47.221-07:00Pasta choux sense gluten<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLogATXQbDb8VH3MaNMiAipLPMc0n_y5Z7KxeaqCE4SXD7fTPLcABQHhyib0VdU2Db-MfGX7yZY9CsZH461oHbebUcOeR0omFSC6B0ye-RFN6RRrQpN2MbmZHf0dn5-I60tiVn4ZEwzQ-o/s1600/1-56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLogATXQbDb8VH3MaNMiAipLPMc0n_y5Z7KxeaqCE4SXD7fTPLcABQHhyib0VdU2Db-MfGX7yZY9CsZH461oHbebUcOeR0omFSC6B0ye-RFN6RRrQpN2MbmZHf0dn5-I60tiVn4ZEwzQ-o/s400/1-56.jpg" width="400" /></a></div>
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<i>Aquí tenim un altre ingredient per fer
més coses sense gluten. Fa molts i molts anys que una amiga (que ja he perdut ) em va dir si li volia ensenyar de fer coses per la
seva neta que és intolerant al gluten.
</i><br />
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</div>
<div style="margin-bottom: 0cm;">
<i>Durant aquests temps no només jo
li vaig ensenyar a ella sinó que ella també em va ensenyar a mi. </i><br />
<i><br /></i></div>
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</div>
<div style="margin-bottom: 0cm;">
Aquestes proporcions es poden
multiplicar o dividir proporcionalment segons si volem fer-ne més o
menys.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">Ingredients:</span></i></b></div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">1</span></b> = 165 g d'aigua (surten unes 48
lioneses.)</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">2</span></b> = 135 g de <span style="color: red;">MIX B MIX PAN</span> (preparat per a
pa sense gluten).</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">3</span></b> = 53 g de greix de porc ben bo.</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">4</span></b> = 4 ous (225 g aproximadament.)</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">5</span></b> = 2 g de sal.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: blue;">Notes:</span></div>
<div style="margin-bottom: 0cm;">
<span style="color: blue;">Aquests preparat de pa l'he passat per
un colador per a que quedi ben esponjòs.</span></div>
<div style="margin-bottom: 0cm;">
<span style="color: blue;">El greix de porc és casolà: compro
cansalada grassa en una carnisseria de confiança, la tallo a
trossets, els poso en una cassola a coure i ja tinc el greix de
porc.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCIpGN9Tp9TIes7zZ22fGR-zYqutUmdsuovi_XXmIlZ8bBO5EPyh6qoFSVyrQK-sm8VCCWIZEqpRYKvC0SrMmFapPNLlN0l7cx5gm6RM6_Zl1474k0_Ko9nDzruKFJkzCEJ2KDIWcU32c/s1600/2-30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCIpGN9Tp9TIes7zZ22fGR-zYqutUmdsuovi_XXmIlZ8bBO5EPyh6qoFSVyrQK-sm8VCCWIZEqpRYKvC0SrMmFapPNLlN0l7cx5gm6RM6_Zl1474k0_Ko9nDzruKFJkzCEJ2KDIWcU32c/s320/2-30.jpg" width="320" /></a></div>
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<i><b><span style="color: blue;">Elaboració:</span></b></i></div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b>nº 1</b>-</span> Posarem tots els ingredients en
un cassó menys la farina i els ous.
</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red; font-size: large;"><br /></span></b></div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red; font-size: large;">nº 2-</span></b> Ho posem al foc.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b>nº 3-</b></span> Remenem fins que arrenqui el
bull.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b>nº 4 -</b></span> En el moment de bullir hi tirem
de cop la farina. Amb l'espàtula ho remenem una mica depressa per a
què no s'agafi al fons del cassó, deixant-la coure un minut o dos.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red; font-size: large;">nº 5- </span></b>La deixem refredar.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tu4kFyW6ihAWkd3lk_5r7zi5UYvFnEf5rrJ4zAeR7QYtPjir7ryg2HCtAMLngc9VjFn3MReucHebwbPbbPKX8bhrs-eGkZsljnsN0_ziPai4yZNCvQ88rmbYYbpIYjiQyFKLPb27-vKL/s1600/Pelicula+7000+lletra+48.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tu4kFyW6ihAWkd3lk_5r7zi5UYvFnEf5rrJ4zAeR7QYtPjir7ryg2HCtAMLngc9VjFn3MReucHebwbPbbPKX8bhrs-eGkZsljnsN0_ziPai4yZNCvQ88rmbYYbpIYjiQyFKLPb27-vKL/s400/Pelicula+7000+lletra+48.gif" width="400" /></a></div>
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<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b>nº 1-</b></span> Els ous els haurem trencat en un
vas (mirant que tinguin un pes de 225 g, depèn si són grossos o
petits).</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b>nº 2- </b></span>Quan tinguem la pasta una mica
freda hi tirem el primer ou de cop i ho remenem amb l'espàtula. Ens
quedarà molt tallada, no us espanteu. Anirem remenant fins que ens
quedi amassada.</div>
<div style="margin-bottom: 0cm;">
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red; font-size: large;">nº 3-</span></b> Hi tirem un altre ou i la
tornem amassar. Aquests cop ja costarà menys.
</div>
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<div style="margin-bottom: 0cm;">
<b><span style="color: red; font-size: large;">nº 4-</span></b> Hi tirem el tercer ou i fem el
mateix.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-bottom: 0cm;">
<span style="color: red; font-size: large;"><b>nº 5-</b></span> El quart ou i tornar-la a
treballar.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
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</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red; font-size: large;">nº 6- </span></b>L'hem de treballar una
miqueta per a què la massa quedi ben barrejada. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3bBQcU0Cla56N7oK5UVCJqYXHafEQs7_X_2DTfZcId8Gh-urM3UyThaI6WmSfmnaMdwnyM4BccsGp_ub9UFYh5onoMfwtShxARexb4IDUhIjtJtrDzj6r3Kr2aKKRJiceoVFgjdwvkqX/s1600/Pelicula+7001+lletrea+48.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3bBQcU0Cla56N7oK5UVCJqYXHafEQs7_X_2DTfZcId8Gh-urM3UyThaI6WmSfmnaMdwnyM4BccsGp_ub9UFYh5onoMfwtShxARexb4IDUhIjtJtrDzj6r3Kr2aKKRJiceoVFgjdwvkqX/s400/Pelicula+7001+lletrea+48.gif" width="400" /></a></div>
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D'aquí endavant farem més coses sense gluten.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXScgm3MNdlgFw7X9yi9PD8kmnQOUkbojRhLTSq3dLlN8ptzlhrCdlfpHkgM4-sIcfXbHUl33YqAUOii0Ph5xBH7QYfnBz4OeWgoRGCPYXG136bd51vQmN8TojaJqQPnwSCb0t2qS1RVNt/s1600/1-56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXScgm3MNdlgFw7X9yi9PD8kmnQOUkbojRhLTSq3dLlN8ptzlhrCdlfpHkgM4-sIcfXbHUl33YqAUOii0Ph5xBH7QYfnBz4OeWgoRGCPYXG136bd51vQmN8TojaJqQPnwSCb0t2qS1RVNt/s400/1-56.jpg" width="400" /></a></div>
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<i>La propera entrada seran les lioneses de crema encaramelades i empolsinades amb sucre fi, sense gluten i sense lactosa.</i><br />
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<a href="https://drive.google.com/file/d/1vf3dFe4LQLq835ZIHUebhZHk1-iQk9CS/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6UOpNsMIBGYLh7yzhdoOdW5-4mxm1_h8Cq_m18Cd-k1pSmIokz_U6GK3qOySvqtBA5VsNriU7rcX7y551k2YnfiMmpAJpEkLb7D2foZdC7ymfRyaXwBSYD0LaKECipjL-nXkHr6AJKR5/s400/button_la-recepta-en-pdf.png" /></a></div>
<br />Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.com1tag:blogger.com,1999:blog-1896342969654101235.post-15929686389036824652016-10-26T11:07:00.002-07:002020-06-12T08:19:54.630-07:00 Panellets en forma de patata, 2016 <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Y4CJhEzZQBQJPmtXfe7tCrBID9KtUyQ5XDrRLYovnp09uRicTEL6okGHlEYPfH4WRWsBoH5xI_EQcdAr0L2rqW6eTFo32DRFe5De3HbOh6IWTFOjddZbGrIyhl-_s5OONgfGsOL1_hTT/s1600/1-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Y4CJhEzZQBQJPmtXfe7tCrBID9KtUyQ5XDrRLYovnp09uRicTEL6okGHlEYPfH4WRWsBoH5xI_EQcdAr0L2rqW6eTFo32DRFe5De3HbOh6IWTFOjddZbGrIyhl-_s5OONgfGsOL1_hTT/s400/1-.jpg" width="400" /></a></div>
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<i>Aquests any farem els panellets en forma de patata.
Amb una mica de pràctica aquests sí que són molt i molt senzills, i
ràpids de fer.</i></div>
<br />
Amb les proporcions d'aquesta recepta sortirà un pes
d'aproximadament 490 g.<br />
<br />
<b><i><span style="color: blue;">Ingredients:</span></i></b><br />
<span style="color: red;"><b>1</b></span> = Massapà per fer panellets.<br />
<br />
<b><i><span style="color: blue;">Elaboració:</span></i></b><br />
Aquí tenim la massa amb les mateixes mesures que les de l'entrada
del<span style="color: red;"> <a href="http://quehihadepostres.blogspot.com.es/2012/10/massapa-per-fer-panellets.html">Massapà per fer panellets</a>.</span> La massa
no s'ha d'enganxar a la fusta de treball, ni tampoc a les mans. Si
s'enganxa hi afegim farina d'ametlla i sucre proporcionalment; si és
massa dura, s'hi afegeix una mica d'aigua. Ha de quedar just per a
que no s'enganxi i poder-la treballar bé (la que he fet, sense
posar-hi res, ha quedat perfecta). Quan menys la toquem i remenen
millor, perquè també trauria l'oli d'ametlla i en coure'ls
quedarien desformades i planeres.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZVqtrGcoHvk8hiw12FCThOjEDWYXhkDw67QLPOdIw7YG9iOH5pK0mdSduCuSacaR86f4QnD6jN8ZK0hV3rfyNxvw0j6NOblUIWT2n0QWIvHWP99Vn89cfSJoW3bi99wHZI023OzG-uOa/s1600/2-480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZVqtrGcoHvk8hiw12FCThOjEDWYXhkDw67QLPOdIw7YG9iOH5pK0mdSduCuSacaR86f4QnD6jN8ZK0hV3rfyNxvw0j6NOblUIWT2n0QWIvHWP99Vn89cfSJoW3bi99wHZI023OzG-uOa/s320/2-480.jpg" width="320" /></a></div>
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</div>
Tallarem la massa per la meitat, amb les mans l'estirem fent dos
cilindres i amb una rasqueta, fem trossets de 18 g cadascun.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfGEA1uNvVp5FkX6rFVgU_O7j1Sa7MNREJl-khYjJFFUOVs98Sa1anHySOSnr2Ev3_wFvYGQyevXRqZwTKlokLifgl9BRremywn6lUxT-uDgPZDtkF2qQqzxrPVmNGM4Dciw6RJn3D-v-/s1600/3-484.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfGEA1uNvVp5FkX6rFVgU_O7j1Sa7MNREJl-khYjJFFUOVs98Sa1anHySOSnr2Ev3_wFvYGQyevXRqZwTKlokLifgl9BRremywn6lUxT-uDgPZDtkF2qQqzxrPVmNGM4Dciw6RJn3D-v-/s320/3-484.jpg" width="320" /></a></div>
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<span style="color: #262626;"> </span>Els he pesat amb una balança per a
que quedin totes més o menys iguals.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJx7RhEYrdrC1W2lrBs3-XTAkcA5TCJZiOXdI7SoyZirEjaMngPmxkXyXgDm_Fucy62Fwn0ltMB_HvYjppfBP6EiRTj6slrXZbZLdyEkySGMn2BtZb5y5yXTGoHxO4L4kvs47YTlATHDDv/s1600/4-486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJx7RhEYrdrC1W2lrBs3-XTAkcA5TCJZiOXdI7SoyZirEjaMngPmxkXyXgDm_Fucy62Fwn0ltMB_HvYjppfBP6EiRTj6slrXZbZLdyEkySGMn2BtZb5y5yXTGoHxO4L4kvs47YTlATHDDv/s320/4-486.jpg" width="320" /></a></div>
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Agafarem un trosset i el voltarem una mica amb les mans per a que ens quedi en forma de patata.<br />
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Amb la punta del bastonet, farem uns forats que serà d'on sortiran els grills. <br />
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Els posem sobre paper de forn que tindrem sobre una safata. En un
vas s'hi posa un ou, es bat amb una forquilla i amb molt de compte
els pintem amb un pinzell.<br />
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<i><b><span style="color: blue;">I es van coent.</span></b></i></div>
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Tindrem el forn calent a 200ºC, les
resistències enceses a dalt i a baix i els courem 6 minuts sense
ventilador.<br />
<br />
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En ser la safata gruixuda i l'altura
que l'he posat, han quedat perfectes, tan de sobre com de sota.</div>
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He posat un pinyó a cada forat.<br />
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Les posem sobre una safata.<br />
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Vist de dins.</div>
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<i>Han de tenir una ombra de color, però
han de ser tous de dintre. Aquest és el secret per a que quedin bons i</i><i> el més bo de
tot és que porten molt poc sucre i això és important!</i></div>
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<i><br /></i> <a href="https://drive.google.com/file/d/1SZb2H7nlOh04uYQHXFaYXtMf6BjBC3Jh/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17dvP4wQsRLiXfy4uGKJVejrSfMr4UODSs7X4DkSG6rrl89SEUUgVVgkf1_GdkduFsr63X3I5F8t9ZIeUE92TsxRVQR7zd8e9IK_fluPXQGZMP_faXDEbE8oytxHKO86TH5GMp8jo2I3Q/s400/button_la-recepta-en-pdf.png" /></a></div>
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<br /></div>
Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.com2tag:blogger.com,1999:blog-1896342969654101235.post-59974237280127038162016-10-23T00:46:00.002-07:002020-06-12T08:16:15.084-07:00Pastís de pasta fullada amb crema i fruites <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLqd8pXNRKaQnRtZpr0KBtJXlV4aGITjm48MOQW73PVif5tYgxf3e7ZNo_VqN3I8DSlCisZi4_QH-umJmRdj4ES6Ry_19IKSKonNPS9UiU6qw5cKcgpXw8NhKAHMO3XnMRlRUOj6M8ft0/s1600/1-431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLqd8pXNRKaQnRtZpr0KBtJXlV4aGITjm48MOQW73PVif5tYgxf3e7ZNo_VqN3I8DSlCisZi4_QH-umJmRdj4ES6Ry_19IKSKonNPS9UiU6qw5cKcgpXw8NhKAHMO3XnMRlRUOj6M8ft0/s400/1-431.jpg" width="400" /></a></div>
<div style="margin-bottom: 0cm;">
<i>Arriba l'hora de fer un pastís de
pasta de full amb crema i fruites naturals. Aquí el teniu.
</i></div>
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Amb les proporcions d'aquesta recepta
sortirà un pes d'aproximadament 600 g.</div>
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La base de<a href="http://quehihadepostres.blogspot.com.es/2016/03/base-pastissos-de-pasta-de-full.html"><span style="color: red;"> </span><span style="color: red;">pasta de full.</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCfB2Lvt6ssugoa7dQcrb3gADQdaJgEeOa9YpzTS_VmEdVQPoBZhd1k5LqufaDOI4VcpfSztCCTQN1hitV7m_Z7ajgudKs9YVaE7STGiycddB82__iDt4NSigthOyWvUFFNFxPdK1sjRB/s1600/2-418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCfB2Lvt6ssugoa7dQcrb3gADQdaJgEeOa9YpzTS_VmEdVQPoBZhd1k5LqufaDOI4VcpfSztCCTQN1hitV7m_Z7ajgudKs9YVaE7STGiycddB82__iDt4NSigthOyWvUFFNFxPdK1sjRB/s320/2-418.jpg" width="320" /></a></div>
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La<span style="color: red;"> </span><span style="color: red;"><a href="http://quehihadepostres.blogspot.com.es/2011/12/crema-pastissera.html">crema pastissera</a></span> 250 g de llet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpc39zxoVr1Rv7sZ-4wHzEiYNig53F9JAi2Jvj2ox4f2OGbJeAmrd2Pl1t9zRgSkNVqt7UxA3TIIyS3hp5o16pS2-DZOyPlD3f6f4_A3dxi0EjBW7zmv99Cso6f6ljNgkGPDtQFe955QF/s1600/3-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpc39zxoVr1Rv7sZ-4wHzEiYNig53F9JAi2Jvj2ox4f2OGbJeAmrd2Pl1t9zRgSkNVqt7UxA3TIIyS3hp5o16pS2-DZOyPlD3f6f4_A3dxi0EjBW7zmv99Cso6f6ljNgkGPDtQFe955QF/s320/3-.jpg" width="320" /></a></div>
Amb una mànega amb broca llisa de 8 mm he omplert la base, uns 8
mm de gruix<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKOGsNI1hblEkueskE0pJPVPYcYeUDYKRwXnHPqBZHzyuGtWS4O5-3dETE45hSZ-DqMcL-ZivremXl-mESf2Ilc2Nujuy1n6v2PWXdGNQ2_yqsbF-CsXU82DWjspOL2P4BT01ij0owNu7/s1600/4-420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKOGsNI1hblEkueskE0pJPVPYcYeUDYKRwXnHPqBZHzyuGtWS4O5-3dETE45hSZ-DqMcL-ZivremXl-mESf2Ilc2Nujuy1n6v2PWXdGNQ2_yqsbF-CsXU82DWjspOL2P4BT01ij0owNu7/s320/4-420.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Sobre el pastís hi posem amb una mica
de gràcia la fruita tallada a trossets: raïm, plàtan, mandarina, pinya, kiwi,
poma... la fruita que vulgueu. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-gZtIzUtxM-y1dff0bRWApViDvXgT9p4C6D7Drh1aW82xRcbekBgJ1WTG4b_chnk6i1fjp_5tLLdfpbAOiRMWjKCg6ZBzXfng483NeEsDKvDGEquCe4vbpMoyFDOPK6vkXRC7SQLWmDR/s1600/5-424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-gZtIzUtxM-y1dff0bRWApViDvXgT9p4C6D7Drh1aW82xRcbekBgJ1WTG4b_chnk6i1fjp_5tLLdfpbAOiRMWjKCg6ZBzXfng483NeEsDKvDGEquCe4vbpMoyFDOPK6vkXRC7SQLWmDR/s320/5-424.jpg" width="320" /></a></div>
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En un cassó s'escalfa <span style="color: red;"><a href="http://quehihadepostres.blogspot.com.es/search/label/Gelea%20de%20poma">gelea de poma</a></span>, la deixem bullir uns segons. Amb un pinzell petit es
pinta, amb molt de compte, per donar-li brillantor i que la fruita no
s'oxidi.<br />
També es pot fer amb confitura
d'albercoc: s'escalfa en un cassó confitura d'albercoc amb una mica
d'aigua i sucre. La deixem bullir uns segons i la passem per un
colador per a que no hi hagi grumolls. Amb un pinzell el pintem. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yEovCuUKWmJQ5hBS8mZPHw9vKqDIxGnm027eE4j496q0AwyNn-4yMpZNqs9cwd7ftr4XE85OXJ7dbqvawwPCZVoWyU0u0GdHlKtXJXtj8Zr6tdB4_sWNLvk-5gsqZdM3-5kSf3Ywss6d/s1600/6-428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yEovCuUKWmJQ5hBS8mZPHw9vKqDIxGnm027eE4j496q0AwyNn-4yMpZNqs9cwd7ftr4XE85OXJ7dbqvawwPCZVoWyU0u0GdHlKtXJXtj8Zr6tdB4_sWNLvk-5gsqZdM3-5kSf3Ywss6d/s320/6-428.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
La varietat de la fruita, una al costat
d'altre, i els seus colors, li dóna un disseny ben maco.</div>
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L'he posat sobre una safata amb blonda.</div>
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Vist de dins.<br />
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<i>Hem arribat al final d'aquesta recepta, senzilla, ràpida de fer, bé de preu i molt bona... Us animo a fer-la i ja veureu que quedareu la mar de bé!</i><br />
<i><br /></i>
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<a href="https://drive.google.com/file/d/18xZTVi-hZr35CsX8UBC9oucDy14Azsfn/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtjAOUi8AS2dawhdLKmEuXycP3ZaVUTTCkNlx1wRmxIg3rxBpg30NxMNy_ADBpkVdfN5QzJnQr7zAKLeGZhp6_Bs0XupJlAYphuxSRt-8Sf8Q2aRNRuQaelIM8jCCsKrdfrcMTfc6BGnN/s400/button_la-recepta-en-pdf.png" /></a></div>
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<br />Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.com1tag:blogger.com,1999:blog-1896342969654101235.post-3117509810723927612016-06-15T13:02:00.001-07:002020-06-12T08:14:06.869-07:00Coca de brioix de massapà sense gluten<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MrsuqJH1iVb9wTf26vlQkV1_PlJ1-CMP4h5-xJfnM9Gx_RloWFuTle8sbivaHEZTQmYqMK7mkIVruaMqf2xwbKTdUfFy2mfuEZYxdyME7r33eIRtCR3Qs51BB3DwIEt7X0-pszikQ2Cw/s1600/1-225+copia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MrsuqJH1iVb9wTf26vlQkV1_PlJ1-CMP4h5-xJfnM9Gx_RloWFuTle8sbivaHEZTQmYqMK7mkIVruaMqf2xwbKTdUfFy2mfuEZYxdyME7r33eIRtCR3Qs51BB3DwIEt7X0-pszikQ2Cw/s400/1-225+copia.jpg" width="400" /></a></div>
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<i>Fa uns quants anys que estic fen entrades per aquests blog. Ara,
quan miro les primeres de molts anys enrera, veig que podrien ser
molt millors i més entenedores. Per tant en modificaré alguna.</i><br />
<br />
S'acosta la revetlla de Sant Joan 2016, arriba el temps de fer les coques
de brioix. Aquest any la farem sense gluten, de brioix, la pintarem de
massapà rebaixat i l'adornarem amb palet d'ametlla i així tothom podrà triar la coca que
més li agradi aquest Sant Joan.<br />
<br />
Com sempre, mirarem bé que tots els ingredients que fem
servir siguin sense gluten i tots els estris estiguin ben nets.<br />
Amb les proporcions d'aquesta recepta sortirà un pes
d'aproximadament 940 g.<br />
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També necessitarem massapà rebaixat. Anem a fer-lo.<br />
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<b><i><span style="color: blue;">Massapà rebaixat</span></i></b><br />
<span style="color: blue;"><i><b>Ingredients:</b></i></span><br />
<b><span style="color: red;">1</span></b> = 100 g de farina d'ametlles.<br />
<b><span style="color: red;">2</span></b> = 70 g d'aigua.<br />
<b><span style="color: red;">3</span></b> = 50 g de sucre.<br />
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<b><span style="color: red;">4</span></b> = 1 llimona petita rascada.<br />
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<b><i><span style="color: blue;">Elaboració:</span></i></b><br />
<b><i><span style="color: blue;">Massapà rebaixat</span></i></b></div>
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<span style="color: red; font-size: large;"><b><i>nº 1</i></b></span> Es posa l'aigua i el sucre en un cassó, aquest al foc i es deixa
bullir a 96ºC tot remenant amb una cullera.<br />
<br />
<span style="color: red; font-size: large;"><i><b>nº 2</b></i></span> Quan el sucre està al punt, s'hi tira de cop la farina d'ametlles
en el mateix cassó.<br />
<br />
<span style="color: red; font-size: large;"><b><i>nº 3</i></b></span> Es treu del foc i es barreja ràpidament amb una espàtula de
fusta.<br />
<br />
<b><i><span style="color: red; font-size: large;">nº 4</span></i></b> A l'hora de pintar la coca s'hi pot afegir una mica d'aigua i es
remena amb un pinzell per a què sigui fluid.<br />
<br />
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<b><i><span style="color: blue;">Elaboració:</span></i></b><br />
Aquí tenim la massa de brioix sense gluten. Els Ingredients i Elaboració són els mateixos que els de l'entrada<span style="color: red;"> <a href="http://quehihadepostres.blogspot.com.es/2013/04/brioix-sense-gluten.html">brioix sense gluten</a>.</span><br />
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<span style="color: red; font-size: large;"><b><i>nº 1</i></b></span> Amb un corró untat amb una mica d'oli s'estira la massa
donant-li forma de coca.<br />
<br />
<span style="color: red; font-size: large;"><b><i>nº 2</i></b></span> Cargolarem la massa sobre el corró.<br />
<br />
<span style="color: red; font-size: large;"><b><i>nº 3</i></b></span> La posarem sobre paper de forn que tindrem en una safata.<br />
<br />
<span style="color: red; font-size: large;"><b><i>nº 4</i></b></span> Amb les mans formem la coca i afinem els costats apretant amb una
rasqueta.<br />
<br />
<span style="color: red; font-size: large;"><i><b>nº 5</b></i></span> Aquí tenim el massapà rebaixat.<br />
<br />
<span style="color: red; font-size: large;"><b><i>nº 6</i></b></span> Amb un pinzell i posem el massapà ha sobre.<br />
<br />
<span style="color: red; font-size: large;"><b><i>nº 7 </i></b></span>Amb la mà hi posarem palet d'ametlles i s'apreta una mica
per a què s'enganxi.<br />
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<b><i><span style="color: blue;">I com lleva.</span></i></b><br />
He posat la safata al forn a llevar a 30ºC amb un cassó d'aigua
bullint a sota, al centre de la safata.<br />
I es deixa llevar uns 60 minuts, fins que la massa pugi més del
doble. (Amb la porta tancada, per fer les fotos l'obria i la tancava
de seguida.)<br />
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Quant està al punt, es treu la safata del forn. Ara sí que cal
anar amb molt de compte i no tocar la massa ni donar copets a la
safata: baixaria la massa de cop. Amb un drap es treu l'aigua o la
humitat que hi hagi dintre el forn i es posa a 200ºC. Quant tinguem
aquesta temperatura s'ensucra, amb la mà es posa sucre a sobre.<br />
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També se n'hi posa de fi amb un colador.<br />
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<b><i><span style="color: blue;">I es va coent.</span></i></b><br />
El forn ha tardat 20 minuts a arribar als 200ºC. Aquests minuts
els hem d'afegir al temps de llevar. En ser la safata freda, la
temperatura baixarà a uns 180ºC, la temperatura de cocció. També
en ser la safata gruixuda, els primers quatre minuts només tenia
enceses les resistències de sota, sense ventilador, després a dalt
i a baix. I es deixa coure uns 26 minuts. (Si no es fa així no es cou
de la part de sota i va molt bé que els primers minuts tingui força
escalfor la part de sota que és el que la fa que s'infli) Durant tot aquest
temps la temperatura ha estat de 180ºC, ni més ni menys.<br />
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<br />
El temps de forn és orientatiu... 10º més o menys de
temperatura fa que canviï el temps. De totes maneres el forn és un
animal que costa molt de controlar, per aprendre a coure i per a què
quedi bé, la qüestió és passar hores i més hores davant seu. A<i>quest és el
secret!!!</i><br />
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<b><i><span style="color: red; font-size: large;">nº 1</span></i></b> L'he posat sobre la safata.<br />
<br />
<span style="color: red; font-size: large;"><b><i>nº 2</i></b></span> Vist de dins.<br />
<br />
<span style="color: red; font-size: large;"><b><i>nº 3</i></b></span> Vist de sota.<br />
<br />
<b><i><span style="color: red; font-size: large;">nº 4</span></i></b> un tall.<br />
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<i>La nit de la revetlla de Sant Joan que es passa junts amb la família o amics,
després de sopar, no pot faltar a la taula un bon cava i una bona
coca i si l'heu feta vosaltres mateixos encara millor.</i><br />
<i>Que passeu una molt bona revetlla i una bona diada de Sant Joan.</i><br />
<i><br /></i>
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<i><br /></i>
<i><br /></i>Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.com2tag:blogger.com,1999:blog-1896342969654101235.post-81594001866723928452016-03-26T02:15:00.002-07:002020-06-12T08:11:25.607-07:00La mona de Pasqua 2016<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoGYkFXyfPGqrCBOhBU5wEIlhq0c6zUGc_oDEc7j2n5xmZMsR_qUpIsIjiIzIjgADm3rwyxb_1A9fANZGUcJMvFqRACg7sSBQfAY9Ib7NbsEcGf2YMfW8Uxw4xGPBHHaBGLTbkh84V_1G/s1600/35-993.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoGYkFXyfPGqrCBOhBU5wEIlhq0c6zUGc_oDEc7j2n5xmZMsR_qUpIsIjiIzIjgADm3rwyxb_1A9fANZGUcJMvFqRACg7sSBQfAY9Ib7NbsEcGf2YMfW8Uxw4xGPBHHaBGLTbkh84V_1G/s400/35-993.jpg" width="400" /></a></div>
<i>Aquesta mona va dedicada al meu mestre i Amic, en Miquel B
Costabella. Fa pocs dies ens va fer un taller en el centre cívic de
Banyoles de mones de Pasqua i jo sóc el seu ajudant. Sabeu el que he après
el seu costat? I vaig anar com a alumne, estava sentat en una cadira i
em va dir: com et dius? Doncs Ramon portem això i posat aquí al meu costat. No m'ha deixat seure mai
més....D'això fa molts i molts de anys, i hem fet molts i molts tallers
junts. També vull felicitar a totes les alumnes d'aquest últim taller on
vaig veure les ganes que tenien d'aprendre i de fer coses. Això és el més maco d'aquest món.</i><br />
<i>Moltes gràcies a totes.</i><br />
<i><br /></i>
Aquesta mona té un pes d'aproximadament de 1080 g.<br />
<br />
<i><b><span style="color: blue;">Ingredients:</span></b></i><br />
<b><span style="color: red;">1</span></b> = Xocolata negra.
<br />
<b><span style="color: red;">2 </span></b>= Xocolata de llet.<br />
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<b><span style="color: red;">3 </span></b>= Xocolata blanca.<br />
<br />
Aquí tenim el motlle per fer l'ou. <br />
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I amb aquests farem els arbres.<br />
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<i><b><span style="color: blue;">Elaboració:</span></b></i></div>
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<i style="color: blue;"><b>El primer que hem de saber fer és el temperat de la xocolata.</b></i></div>
Posarem el bol amb la xocolata en petites sessions al microones i anirem remenant amb una llengua pastissera fins que quedi fina (amb la xocolata blanca a vegades hi ha problemes perquè es pot cremar).<br />
També va molt bé al bany maria i així amb la xocolata blanca no hi ha problemes. El bol o el plat han de ser molt més grans que el cassó. L'aigua no ha de bullir molt perquè no ha d'entrar aigua o vapor a la xocolata. Després no anirà bé.<br />
Per fondre poca xocolata es pot fer amb un assecador de cabells una mica gran.<br />
Quan escalfem la xocolata la temperatura no pot passar de:<br />
<br />
- xocolata negra de 50-55ºC<br />
- xocolata amb llet 45-50ºC<br />
- xocolata blanca 40-45ºC<br />
<br />
Posarem 3/4 parts de la xocolata fosa sobre el marbre i amb dues pales treballarem la xocolata. Amb una pala agafarem una mica de la xocolata del marbre i amb l'altra la tornarem a fer caure. Repetirem aquest procés fins que tinguem la xocolata a 25ºC.<br />
Tornarem a posar la xocolata en el bol i la barregem amb l'altra que no hem treballat. Ens hauria de quedar tot plegat a 31-32ºC i, si no arriba a aquesta temperatura, l'escalfem sense passar de 32ºC. Si passa s'ha de tornar a refredar al marbre.<br />
(Segurament penseu que es complicat de fer, però només us dic que amb una mica de pràctica tampoc és tant difícil)<br />
La temperatura final de treball de la xocolata és:<br />
<br />
- xocolata negra 31-32ºC<br />
- xocolata amb llet 30-31ºC<br />
- xocolata blanca 29ºC.<br />
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<b><i><span style="color: blue;"> I es va fonen.</span></i></b></div>
Aquí jo ho he fet sense marbre. És més simple i així tindreu
dues versions per fer-la. En un plat hi posarem xocolata negra i anirem per fondre-la. Va
molt i molt bé aquesta pistola d'aire calent ( podeu fer-ho amb un assecador de cabells). S'aguanta a uns 10
centímetres d'alçada de la xocolata i amb la llengua pastissera es
remena. Es va fonen que la temperatura no pasi dels 55ºC i afinant amb
la llengua pastissera fins que es refredi a uns
31ºC-32ºC. és la temperatura que ha de tenir per encamisar el
motlle. (també va molt i molt bé aquesta llengua pastissera amb
termòmetre.)<br />
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Cal comptar que la temperatura
ambient de la cuina no sigui gaire alta. Amb un pinzell posarem xocolata a tot el vol de dintre el motlle,
fent dues passades, una pel llarg i l'altra al revés.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCh4L2hrAT8Xi2cnFilyz-P3jDstGUTBMKVFoQswchG8-nnquA-q48eDALsKVpI9Zhn2xo4s3rYPyS4w4o-0WdJGclAFiiuSPSNAjloyBz34OLBfNMxSN-51jH_0X-qtd_SlTrM4BXuMA/s1600/P1110935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCh4L2hrAT8Xi2cnFilyz-P3jDstGUTBMKVFoQswchG8-nnquA-q48eDALsKVpI9Zhn2xo4s3rYPyS4w4o-0WdJGclAFiiuSPSNAjloyBz34OLBfNMxSN-51jH_0X-qtd_SlTrM4BXuMA/s320/P1110935.jpg" width="320" /></a></div>
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I es deixa refredar. <br />
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Quan estigui una mica freda se n'hi torna a posar.<br />
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Fer-ho dues vegades és la clau per a què hi quedi gruix i sigui
fàcil treure-les del motllo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-h8JoGKos9kyt0sXXRz5lTgJAxdXgMWvmYcAatoFSaqqyG7x721oHEr836Y0kRpbN3NvzDFUnTfPGgYy5dSfRFFjvYpaCApJSNFfRX9gv-s60yhMh8KJBh0DTFS05AToK_X7hhyphenhyphenq5KcRZ/s1600/18-942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-h8JoGKos9kyt0sXXRz5lTgJAxdXgMWvmYcAatoFSaqqyG7x721oHEr836Y0kRpbN3NvzDFUnTfPGgYy5dSfRFFjvYpaCApJSNFfRX9gv-s60yhMh8KJBh0DTFS05AToK_X7hhyphenhyphenq5KcRZ/s320/18-942.jpg" width="320" /></a></div>
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Fondrem xocolata de llet per fer la base de la mona. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02lt1FEeDllVOtI6o6adzfJ8c1AiuKiV4gs7lCfjv-yTxqHp3pxEDkNZ6jI2MLIdcGeL8UjzhDOw4gYw2xdn8OwIfxxbhJevrssLhFbK58b4IkWoKTy5H3pjIJQYW6uAcxOpXSfHkMSLV/s1600/19-944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02lt1FEeDllVOtI6o6adzfJ8c1AiuKiV4gs7lCfjv-yTxqHp3pxEDkNZ6jI2MLIdcGeL8UjzhDOw4gYw2xdn8OwIfxxbhJevrssLhFbK58b4IkWoKTy5H3pjIJQYW6uAcxOpXSfHkMSLV/s320/19-944.jpg" width="320" /></a></div>
He posat xocolata amb llet sobre un plàstic, a sobre un altre
plàstic i amb la mà s'apreta donant-li la forma que vulgueu. Es deixa
refredar i ja tenim la base.<br />
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Fondrem la xocolata blanca.<br />
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Amb una mànega fem aquests botons.<br />
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La xocolata blanca sobrant hi posem color alimentari verd i ho
barregem. <br />
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Amb una cullera s'omple el motlle dels arbres.<br />
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Es posa un paper de forn sobre el marbre i s'hi tira la xocolata
verda. Amb una espàtula s'aplana que ens quedi un gruix de 3 mm. Amb
una cartolina de plàstic he fet la plantilla. Quan la xocolata queda
una mica freda, per a què no s'enganxi, tallo les formes amb un
cutter i les deixo refredar bé.<br />
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Si no teniu pressa és millor fer-los un dia per altre i així
estiguin ben freds a l'hora de treure'ls de motlle. Donant un petit
copet al motlle surt molt bé la mitja part de l'ou. <br />
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Ara ja tenim totes les peces a punt per fer el muntatge.<br />
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Amb la pistola d'aire calent, amb molt de compte, he escalfat una
miqueta una part de la base hi he posat boletes petites de colors i
aixi han quedat soldades.<br />
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Posem a sobre el foc, amb molt poca escalfor, una safata d'alumini
o inox. Ja tenim el soldador. Posem la meitat de l'ou a sobre el
soldador unes dècimes de segon i ens quedarà ben pla. Posem unes
dècimes de segon a sobre el soldador l'altra part. Els ajuntem i ja
tenim l'ou fet!<br />
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He posat el ou sobre la safata un segons perquè es fongui una
mica.<br />
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De seguida sobre la base i ja el tenim soldat.
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<b><i><span style="color: blue;">I fem el muntatge.</span></i></b></div>
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Amb el cutter posem una mica de xocolata sota
el botons blans d'un a un i s'enganxen. La base dels arbres tambe la posem sobre el soldador
que es fongui una mica i s'enganxen. La cresta igualment. També he posat els peus del pollet sobre la safata que agafessin una mica de
xocolata fosa i així també quedarà soldat. (aquest pollet em mirava amb una cara! Estava ben espantat però després ha estat molt content i feliç, perquè sap que sortirà en el bloc Què hi ha de postres?.)</div>
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Per fer la base de pa de pessic podeu veure l<span style="color: red;">'</span>entrada dels <a href="http://quehihadepostres.blogspot.com.es/2014/04/pastissets-de-triangle.html"><span style="color: red;">pastissets de triangle</span></a>. He agafat amb molt de compte la mona de
xocolata i l'he posat a sobre el pastís, amb tres plomes de colors.<br />
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<i>I hem arribat al final d'aquesta laboriosa recepta. Que passeu una molt bona Pasqua!</i><br />
<i><br /></i>
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<a href="https://drive.google.com/file/d/1l8ycXBNHM1i_CWrZVrWaYBpu15VgfNY4/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h3elSlImCC3s4SYAZfwLSX_CBdbMTLkMaLxi3k2uN4RVOQzvD-GJh_fx1z45DI2yDBpG0TMXBdOEDGyIDeupd_NnO6fDIgpveFsveU_kt17Aav9Ozdo_4YmdRGDmT0FRpgY7D5inIyg6/s400/button_la-recepta-en-pdf.png" /></a></div>
<i><br /></i>
<br />Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-53886955003939486122016-03-24T10:41:00.000-07:002020-06-12T08:08:59.790-07:00Bunyols de vent 2016 sense gluten ni lactosa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMu6BPJD6THJAxQZ-dqtbh9ezhw8zXR_GzmIzZ_Zvbv5Ej25zZCDNwhbZ9a_XKWRyQyOeNqzsHyIPDTkP__T0GjmNJlzJkjFQAWdPyTJV47pmnxA4zYXC-CM9UHNXlvRZpDkuAxJ0MilD/s1600/1-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMu6BPJD6THJAxQZ-dqtbh9ezhw8zXR_GzmIzZ_Zvbv5Ej25zZCDNwhbZ9a_XKWRyQyOeNqzsHyIPDTkP__T0GjmNJlzJkjFQAWdPyTJV47pmnxA4zYXC-CM9UHNXlvRZpDkuAxJ0MilD/s400/1-.jpg" width="400" /></a></div>
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<span style="color: #262626; font-family: "arialmt" , serif; font-size: x-small;">Modificada
(13-11--2016)</span></div>
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<i>Aquests any farem els bunyols sense gluten ni lactosa. He fet moltes i moltes
proves... Els volia fer amassant però en no portar gluten és molt i
molt complicat. Queden bons però no presentables i és molt i molt difícil de treballar la massa. I vaig pensar.... els faré de vent, (quan vaig veure que
lligava la massa, ja els tinc.....). Ara sí, senzills, ràpids i no cal dir-ho, molt bons.</i></div>
<br />
<b><i><span style="color: blue;">Ingredients:</span></i></b><br />
<b><span style="color: red;">1</span></b> = 100 g de<span style="color: red;"> MIX B MIX PAN</span> (preparat per a pa sense gluten).<br />
<b><span style="color: red;">2</span></b> = 62 g de llet vegetal d'ametlles.<br />
<b><span style="color: red;">3</span></b> = 62 g de aigua.<br />
<b><span style="color: red;">4</span></b> = 50 g de margarina vegetal.<br />
<b><span style="color: red;">5</span></b> = 2'5 g de sal.<br />
<b><span style="color: red;">6</span></b> = 2'5 g de sucre.<br />
<b><span style="color: red;">7</span></b> = 2 ous.<br />
<b><span style="color: red;">8</span></b> = 1 g de matafaluga.<br />
<br />
Aquestes proporcions es poden multiplicar o dividir proporcionalment segons si volem fer-ne més o menys. Amb les proporcions d'aquesta recepta sortirà un pes d'aproximadament 325 g.<br />
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<b><i><span style="color: blue;">Elaboració:</span></i></b><br />
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Posarem tots els ingredients en un cassó menys la farina i els
ous. <br />
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Ho posem al foc i remenem fins que arrenqui el bull.<br />
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En el moment de bullir, la margarina ha d'estar ben fosa. Després
hi tirem de cop la farina.<br />
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Amb l'espàtula ho remenem una mica depressa per a què no s'agafi
al fons del cassó, deixant-la coure un minut o dos. La deixem
refredar.<br />
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Els ous els haurem trencat en un vas. (Mirant que tinguin un pes
de110 g, depèn si són grossos o petits). Quan tinguem la pasta una mica freda hi tirem el primer ou de cop
i ho remenem amb l'espàtula.<br />
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Ens quedarà molt tallada, no us espanteu. Anirem remenant fins
que ens quedi amassada.<br />
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Hi tirem l'altre ou.</div>
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Aquests cop ja costarà menys. <br />
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Ja la tenim barrejada.<br />
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Posem la pasta en una mànega pastissera amb broca llisa de 18 mm.<br />
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Amb la mà agafarem l'espàtula, la tindrem molt poc untada d'oli
i a sobre amb la mànega hi fem els bunyols, tirant la manega avall. <br />
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<br /></div>
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Tindrem el oli calent ha 175ºC 180ºC, ni més ni meys. <br />
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<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">I es va coent.</span></i></b></div>
<div style="margin-bottom: 0cm;">
(Aquí està el secret de coure'ls bé)</div>
Amb un ganivet untat amb oli els posarem a la paella amb molt de
compte que l'oli crema molt! Quan estan bé de color es giren per
coure'ls de l'altre costat, molts es giren tots sols. (no he apuntat el temps de coure'ls perquè s'hi ajuntant un munt
de coses, la temperatura d'oli, si és molt calent de seguida agafaran
massa color, no s'inflaran i no quedaran cuits de dins. Si són més
grossos o més petits. Cal controlar la temperatura de l'oli amb termòmetre,
o fer-los forças vegades perquè és com s'aprèn) Quan
estan cuits es treuen.<br />
<br />
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<br />
Es deixant refredar ben freds.<br />
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Com que la massa porta tant poc de sucre, s'han d'ensucrar amb sucre fi, una
miqueta.<br />
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I ja els tenim!!!.<br />
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<i>Molta gent entra en aquest blog buscant els bunyols sense gluten. Doncs aquí els teniu, si aquesta recepta pot ajudar algú, seria
molt feliç... així tots els intolerants al gluten i la lactosa
tenen els seus bunyols!!!!.</i><br />
<i><br /></i>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://drive.google.com/file/d/1zRQ21VxKtsPE-I0Rbe_tvmUwG8YEVNh4/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HRLjw1JzagdHJykXesMQAEOqW9olpyZkTT9Lo4Es2y_qyL6caYoS8xiAays8D-C8VwfLCGj9byTZiCq9iQ2Pbly8Z45aSDGgEpqUFByJO6IPvjWhriAQ2WSxEAPU7AoYsSVIy81m4pWr/s400/button_la-recepta-en-pdf.png" /></a></div>
<i><br /></i>
<br />Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-34385779617619035972016-03-11T07:30:00.002-08:002020-06-12T08:05:11.447-07:00Tortell de rams 2016<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSElJQIL1zytFgGdbwNBEpDoxT3HTJu-y3BIn-zCIFShrALC0XTZvU5U9yBnKkZu61RlCa9MrbAG4qnBAr8XKcjYS5838yOCzeKOgGR3zGdNXFZcawquO3BMMqBufTR30DrsfxtOhm7Q/s1600/P1110770.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSElJQIL1zytFgGdbwNBEpDoxT3HTJu-y3BIn-zCIFShrALC0XTZvU5U9yBnKkZu61RlCa9MrbAG4qnBAr8XKcjYS5838yOCzeKOgGR3zGdNXFZcawquO3BMMqBufTR30DrsfxtOhm7Q/s400/P1110770.jpg" width="400" /></a></div>
<i>Aquests any farem el tortell amb gust d'anís. Segurament pensareu quina feinada, però us puc dir que jo
sí que he tingut feina fent les fotos, però que el tortell es fa en un plis
plas. </i><br />
<br />
<div style="margin-bottom: 0cm;">
Amb les proporcions d'aquesta recepta
sortirà un pes d'aproximadament 840 g.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">Ingredients:</span></i></b> Massa mare</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">1</span></b> = 150 g de farina.</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">2 </span></b>= 90 g d'aigua</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">3</span></b> = 12 g de llevat fresc (Levital).</div>
</div>
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<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">Elaboració:</span></i></b></div>
<div style="margin-bottom: 0cm;">
Per començar es posa la farina en el
bol i aquest a l'amassadora. S'afina el llevat en la tassa de
l'aigua amb una forquilla i el posem en el bol.</div>
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<div style="margin-bottom: 0cm;">
Es treballa la massa a velocitat lenta
uns 5 minuts. He posat aquesta pala d'amassar planera perquè en haver-hi poca farina aquesta va molt més bé que l'altra. Si amassem a mà són
uns 10 minuts.</div>
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Quan estigui ben amassat, es posa sobre
la fusta de treball empolsinada amb una mica de farina. </div>
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S'aixafa amb les mans doblegant els
costats cap al mig. Ho farem dues vegades.</div>
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Li donem forma rodona, la posem en el bol, la tapem amb paper film
i la posem a la nevera que reposi unes 10 o 12 hores.<br />
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<div style="margin-bottom: 0cm;">
<i><b><span style="color: blue;">Ingredients:</span></b></i> Massa</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">1</span></b> = 350 g de farina.</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">2</span></b> = 50 g de sucre.</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">3</span></b> = 60 g de greix de porc o mantega.</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">4</span></b> = 150 g de aigua.</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">5 </span></b>= 20 g de matafaluga en gra.</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">6</span></b> = 5 g de matafaluga en pols.</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">7</span></b> = 2 rovell d'ou.</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">8</span></b> = 5 g de sal.</div>
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<div style="margin-bottom: 0cm;">
Tenim la massa mare després de 10 hores a la nevera.</div>
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<div style="margin-bottom: 0cm;">
He posat la matafaluga en gra en la
tassa de l'aigua que es remulli 1 hora.</div>
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<div style="margin-bottom: 0cm;">
Posarem en el bol, els rovells d'ou, la
sal, la matafaluga en pols, el greix de porc i el sucre. Muntem el bol a
l'amassadora i hi posem l'aigua amb la matafaluga en gra.</div>
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<div style="margin-bottom: 0cm;">
<div style="margin-bottom: 0cm;">
Afegim la farina i es treballa.</div>
</div>
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Als quatre minuts hi afegirem la massa
mare.</div>
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<div style="margin-bottom: 0cm;">
Es treballa la massa a velocitat lenta
uns 10 minuts . Cap al final s'hi podem posar unes gotes
d'oli. Si amassem a mà seran també uns 10 minuts.</div>
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<div style="margin-bottom: 0cm;">
Quan estigui ben amassat, es posa sobre
la fusta de treball untada amb una mica d'oli. </div>
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<div style="margin-bottom: 0cm;">
S'aixafa amb les mans, doblegant els
costats cap el mig i donant-li forma rodona. Ho farem unes tres
vegades, sense por de fer-li mal. Doblegar-lo és el secret per
a que quedi esponjós i no s'aplani. (aixafar la massa vol dir funyir-la). és molt important la textura de la massa: ha de ser justa, que no
s'enganxi a la fusta de treball ni a les mans. Si s'enganxa, s'hi
afegeix una mica de farina. Si és molt dura, malament rai..., s'hi
pot afegir aigua amb molt de compte i treballar-la una mica més.</div>
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<div style="margin-bottom: 0cm;">
La posarem en un bol untat d'oli i
aquest en el forn a 30ºC de temperatura, de manera que reposi uns 30
minuts.</div>
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Als 15 minuts la tornarem a aixafar amb les mans. <br />
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<div style="margin-bottom: 0cm;">
Es torna a posar en el bol i aquest
altra vegada en el forn, de manera que reposi els 15 minuts restants.</div>
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Després dels 30 minuts tallarem la massa per la meitat i pesarem
els trossos per que quedin ben iguals.<br />
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Amb les mans untades d'oli farem una bola. L'estirem i es deixa
reposar<br />
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Es torna a estirar i es deixa reposar de nou.<br />
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<div style="margin-bottom: 0cm;">
S'ha de fer 3 o 4 vegades. Han de
quedar uns 800 mm de llarg (no aneu depressa). Si es deixa reposar
l'estirareu tant com vulgueu.</div>
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Farem la trena igual con les que porten les nenes petites. <br />
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Es posa sobre una safata de forn. <span style="text-align: center;">S'agafa un vas i s'hi posa l'ou, amb una forquilla es bat i amb un
pinzell pintarem una mica allà on hem fet l'afegit.</span><br />
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<div style="margin-bottom: 0cm;">
I fem el tortell ben rodonet, amb el batut d'ou el pintem. En
pintar-lo amb l'ou no agafarà pell, llevarà molt més bé i després
de cuit ens quedarà un color més maco.</div>
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<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">I com lleva.</span></i></b><br />
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El posarem al forn a 30º C per llevar,
amb la porta tancada per a què no li toqui l'aire. L'he deixat llevar uns 60 minuts. Es
treu la safata del forn i ara sí que cal anar amb molt de compte i
no tocar la massa ni donar copets a la safata: baixaria la massa de
cop.<br />
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Després de 60 minuts + 22 minuts de escalfar el forn.<br />
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<b><i><span style="color: blue;">I com es cou.</span></i></b></div>
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<div style="margin-bottom: 0cm;">
Tindrem el forn calent a 200ºC. La
safata freda el farà baixar a uns 160ºC, 170ºC. Si no és així, ho regulem amb el comandament. Els 6 primers minuts he tingut enceses només les
resistències de sota. Cap el final de coure compte amb les pujades d'escalfor. <br />
<br />
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Després dels 24 minuts, ha quedat ben cuit. Durant tot aquest temps la temperatura
ha estat de 160ºC-170º C, ni més ni menys (els temps són mesures
orientatives ja que depenen si el tortell és gros o petit. Abans de treure'l, amb molt de compte, amb la punta dels dits es toca de sobre i si la massa és dura, que no s'enfonsi, ja el tenim cuit. De seguida quan l'he tret del forn hi he posat anís dolç amb un spray. No ho feu quan estigui fred. <br />
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<div style="margin-bottom: 0cm;">
L'he posat sobre una safata.</div>
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Vist de dins.</div>
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<i><br /></i>
<i>I aquí teniu el tortell amb sabor anís. Podríem posar l'anís
a la massa?. Jo ho he provat i no ha anat bé ... Aquells anys quan jo
feia de pastisser el meu amo sempre deia: fem les masses que portin llevat sense licor . Quan es mengem les pastes, aquestes en un plat i el licor en una copa.</i><br />
<i><br /></i>
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<a href="https://drive.google.com/file/d/139Rz94y6avCLIRLu2Ks4Aa8Zdjq8LyZ5/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pjiv8sdShNJbQTOyKYJMa_-r4Cuv51EoVd8J2JPMDZj7hLUj-e1I7QDihXuZ-vFpBNsW5VsAVh1FFfoD2J5IADbqxoJuwMbzjTtUYBFrXYPiW-7Et6LVVcH6oVRX-1-dB8tYUIKlNXoB/s400/button_la-recepta-en-pdf.png" /></a></div>
<br />Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-57092042762495653732016-03-04T04:07:00.000-08:002020-06-12T07:49:49.195-07:00Base pastissos de pasta de full<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEw872Lrvhrg_TnTMIB6P5JTDJ9okKsgAIhWB058AsViLjQ8IRA5_reb3t77Xjj848980bKaFttMlkaYZfp13MYV3uF4EJYERR2lk_2fuLiWnfhlkU4XlH7ZmzOzUkxnKz4JzFUgnZLag/s1600/1-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEw872Lrvhrg_TnTMIB6P5JTDJ9okKsgAIhWB058AsViLjQ8IRA5_reb3t77Xjj848980bKaFttMlkaYZfp13MYV3uF4EJYERR2lk_2fuLiWnfhlkU4XlH7ZmzOzUkxnKz4JzFUgnZLag/s400/1-.jpg" width="400" /></a></div>
<i>Amb aquesta base de pasta de full
podrem fer un munt de bons pastissos!</i><br />
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<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">Ingredients:</span></i></b></div>
<div style="margin-bottom: 0cm;">
<span style="color: red;"><b>1</b></span> = Pasta de full (una làmina de 275 g
fresca que compro al supermercat)</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">2</span></b> = Sucre</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">3</span></b> = Granet d'ametlla</div>
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<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">Elaboració:</span></i></b></div>
<div style="margin-bottom: 0cm;">
He empolsinat una miqueta la fusta de
treball i hi he posat la làmina de pasta de full de 250 x 400 x 3
mm.</div>
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<div style="margin-bottom: 0cm;">
Amb l'ajuda d'un regle i un ganivet he
tallat un rectangle de 140 x 300 mm, dues tires 25 x 300 mm i dues de
25 x 140 mm.</div>
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<div style="margin-bottom: 0cm;">
Han sobrat uns trossets que n'he fet
ulleres.</div>
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<div style="margin-bottom: 0cm;">
S'agafa un vas i s'hi posa l'ou, amb
una forquilla es bat i amb un pinzell pintarem molt poc, uns tres
centímetres de la vora. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG_bKpi8sgHWa6WA-W2JTlrQmGTsSqkZ07nFz3CUkOthmpwcQG8smVB8s2MzdHfVDmat0YGxplu3PGmxVxqG1h23Qn4rMgTAOdy6P0yNYR9sLW7wiLAvsSvl5uxMcKDf-VKsMMzBgbNo/s1600/6-539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG_bKpi8sgHWa6WA-W2JTlrQmGTsSqkZ07nFz3CUkOthmpwcQG8smVB8s2MzdHfVDmat0YGxplu3PGmxVxqG1h23Qn4rMgTAOdy6P0yNYR9sLW7wiLAvsSvl5uxMcKDf-VKsMMzBgbNo/s320/6-539.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Tallarem les puntes de les tires amb
diagonal a 45º i les posaren a sobre.</div>
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<div style="margin-bottom: 0cm;">
S'apreten una mica per a que quedin
soldades.</div>
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<div style="margin-bottom: 0cm;">
Amb l'ou batut i el pinzell pintem les vores.</div>
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Amb la punta d'un ganivet la punxarem una mica per a que en coure
no es facin bombolles.<br />
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He tallat un paper antiadherent de forn de 110 x 270 mm, he doblegat un centrímetre de cada costat i ha quedat una capseta de 90 x 250 mm i l'he posat
dintre el marc de la massa.<br />
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<div style="margin-bottom: 0cm;">
Hi he posat llegums secs a sobre per que
facin de pes (cigrons que quan tinguem la base cuita ens serviran per una
altra vegada)</div>
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Posarem una mica de granet d'ametlla a tot vol.</div>
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<div style="margin-bottom: 0cm;">
Abans de posar-la al forn la deixarem
reposar una mica, així les tires quedaran més soldades i s'ensucra
tot vol.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkTuDPViXUUb0YOTEMsFJL-QycFjFatVB8w4ofQes-cT9xOyTbES-Y2Sp0iCv2tEttcsxTDHO7UnfryeG6Oep53qcB0iL247CI7srUDmFpH8zMfAZQ0-fYviXhdklrPVC9RQ2QJl_Nd0/s1600/14-557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkTuDPViXUUb0YOTEMsFJL-QycFjFatVB8w4ofQes-cT9xOyTbES-Y2Sp0iCv2tEttcsxTDHO7UnfryeG6Oep53qcB0iL247CI7srUDmFpH8zMfAZQ0-fYviXhdklrPVC9RQ2QJl_Nd0/s320/14-557.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">I es va coent.</span></i></b></div>
<div style="margin-bottom: 0cm;">
Tindrem el forn calent a 200ºC. La
safata freda el farà baixar a uns 170ºC - 180ºC. Aquesta serà la
temperatura que hem de tenir durant el temps de coure. Durant tot
aquest temps la temperatura ha estat de 170ºC - 180ºC, ni més ni
menys (els temps són mesures orientatives ja que depenen si és
grossa, petita, gruixuda o prima.)<br />
<br />
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Després dels 21 minuts, ha quedat ben
cuita. (En el forn, per a que ens quedi bé, és una mica complicat: el gruix de la safata, l'altura on la posem,
controlar bé la temperatura... Moltes vegades va molt i molt bé en els primers
minuts encendre només les resistències de sota. Aquí les he
tingut enceses els primers 6 minuts. Si
fos al revés quedaria cuita de seguida de sobre i no es podria
inflar. No és només la pasta de full, si no tot el que fem. Només se n'aprèn fent-ho forças vegades, aquest és el
secret...)<br />
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<div style="margin-bottom: 0cm;">
I fem les últimes fotos.</div>
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<div style="margin-bottom: 0cm;">
Vist de sota.</div>
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<i><br /></i>
<i>Un altre dia farem una altra entrada
fent l'acabat final d'aquesta base de pasta de full i tindrem un bon
<a href="http://quehihadepostres.blogspot.com.es/2016/10/pastis-de-pasta-fullada-amb-crema-i.html">pastís amb crema i fruites</a>....</i><br />
<br />
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<a href="https://drive.google.com/file/d/1Vzz7Wyd1JSSqbSsz13HCfRPyYGVLrd01/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Uv9g8cz8lW1RSUWMezZW_pkE4Dp107w7FRXhMpUEsQP0dLDsi7pcg94X5qhX_9jFmckNf6Z6WlDMxYfd-0QKE68JPHif8gdNfUl48V_X-6-92OX171ZbojhEcBqJODjZV-rnUr4zj2I5/s400/button_la-recepta-en-pdf.png" /></a></div>
<i><br /></i>
<br /></div>
Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-90941803673834731782016-02-25T03:42:00.004-08:002020-06-12T07:34:30.599-07:00Focaccia sense gluten<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWWF4lNYfoxe8XzZVEIk3tXpaxe4ukB1GNa_H1yAqTbVV3OVQYMCEa46x4zk1MHdF5-twkfmjsvj6KxkrXQtzmeBMk3RnHXrt44BmRm9k1uSww2HHCiIfM1OZAG4A1n61D9UKsBu1J4A/s1600/1-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWWF4lNYfoxe8XzZVEIk3tXpaxe4ukB1GNa_H1yAqTbVV3OVQYMCEa46x4zk1MHdF5-twkfmjsvj6KxkrXQtzmeBMk3RnHXrt44BmRm9k1uSww2HHCiIfM1OZAG4A1n61D9UKsBu1J4A/s400/1-.jpg" width="400" /></a></div>
<i>Per a tots els intolerants al gluten
aquí teniu una focaccia, molt i molt senzilla de fer</i><br />
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Amb les proporcions d'aquesta recepta
sortirà un pes d'aproximadament 380 g.</div>
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<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">Ingredients i elaboració:</span></i></b></div>
<div style="margin-bottom: 0cm;">
Per la massa, mireu l'entrada de la<a href="http://quehihadepostres.blogspot.com.es/search/label/2----Sense%20gluten%20massa%20de%20pa"><span style="color: red;"> massa de pa sense gluten</span></a>.Tindrem un pes de massa de 900 g. Aquí la
tenim descongelada després d'una nit a la nevera. Si encara està
una mica congelada es deixa fora la nevera una estona més (el punt de la massa és
molt i molt important, ja veureu que augmenta una mica el volum i si
està massa llevada malament, tot i que tampoc bé d'uns minuts.
Aquest és el secret per a què puguem treballar-la molt i molt més
bé).</div>
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<div style="margin-bottom: 0cm;">
S'aixafa amb les mans doblegant els
costats cap al mig. I se li dóna forma rodona</div>
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Aquests tros de massa l'he tallat per
la meitat uns 450 g. Amb l'altra meitat he fet un pa.</div>
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També l'he aixafat amb les mans
doblegant els costats cap al mig. I se li dóna forma rodona.</div>
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Amb l'ajuda d'un corró s'estira.</div>
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Donant-li forma rodona.</div>
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Cargolarem la massa al corro i així
anirà molt més bé per posar-la sobre la safata.</div>
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La tindrem una mica untada amb oli
d'oliva, molt poc.</div>
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Amb l'ajuda d'una rasqueta he afinat
els costats, apretant una mica la massa i aconseguint un diàmetre de 280
mm. Amb una mica de pràctica es treballa molt i molt bé la massa.</div>
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Amb la punta del dit marcarem una mica la massa per a que quedi irregular.</div>
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Amb la punta d'un ganivet la punxarem una mica per a que en coure no es facin bombolles.</div>
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Amb un pinzell la pintem amb oli
d'oliva ben bo.<br />
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En aquests punt hi he posat una mica d'orenga </div>
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I una mica de sal grossa, molt poca.</div>
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He posat la safata al forn a temperatura ambient amb la porta tancada per a que no li toqui l'aire.</div>
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Uns 30 minuts.</div>
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Després dels 30 minuts es posa el forn a 200ºC, ha tardat 20
minuts a arribar aquesta temperatura. Aquests minuts els hem d'afegir
al temps de llevar.<br />
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<span style="color: blue;"><b><i>I es va coent.</i></b></span></div>
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La safata freda el farà baixar a uns 180ºC, 190ºC. Aquesta serà la
temperatura que hem de tenir durant el temps de coure.<br />
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El temps són mesures orientatives ja
que depenen de si es gruixuda o prima i també del tipus de forn.
Després de 18 minuts ha quedat ben cuita.</div>
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Vista de dalt</div>
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Vista de sota.</div>
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I fem les darreres fotos.</div>
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<div style="margin-bottom: 0cm;">
Vist de dins.</div>
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<div style="margin-bottom: 0cm;">
<br />
Aquesta focaccia la podríem fer també
amb fines herbes, romaní, etc... i s'hi pot posar també a sobre olives verdes o
negres, ceba, tomates cherry... un munt de coses.
<br />
<br /></div>
<div style="margin-bottom: 0cm;">
Amb aquesta massa també podríem fer
pizzes i podem posar el que més ens agradi: salsa
de tomàquet, orenga, mozzarella, escalivada natural, tonyina,
anxova, ceba, carbassons, pernil cuit, xampinyons. formatge ratllat...... </div>
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<br /></div>
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<i>I així teniu unes bones focaccies o unes bones pizzes. </i><br />
<i><br /></i>
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<a href="https://drive.google.com/file/d/1mtbe-t3W7nwVMVLjpVVK_pLiOHL3lq0j/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOZDLa0cUFrcnpc8oKpLzSpppLdWWVxwqqWfhyGw3oTyantAh5FN5J_e2sRt72L5eorW0LBJC8UQzqBJmbWTT2sRZgSEMZHlCP3Nc1rZ2ZN5Gw6HNgMz1HRahlDm67tZ4MzGhPQ1f_79X/s400/button_la-recepta-en-pdf.png" /></a></div>
<i><br /></i>
<br /></div>
Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-60674507994584287002016-02-18T06:54:00.001-08:002020-06-12T07:32:11.337-07:00Pa barretes petites sense gluten <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbcVjPjV2cT7bvxtF6snHvG7aCEeWqwadOvuVy20-YEqCQSVenhaGzFSTo4MrPbFxTRlRgqqWtJCR0lWCCatposWT9RE9t3m15K2nEB6JHGXlOssG-65RHVh4-6Cyp8z8Fmsv-2vdTPY/s1600/1-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbcVjPjV2cT7bvxtF6snHvG7aCEeWqwadOvuVy20-YEqCQSVenhaGzFSTo4MrPbFxTRlRgqqWtJCR0lWCCatposWT9RE9t3m15K2nEB6JHGXlOssG-65RHVh4-6Cyp8z8Fmsv-2vdTPY/s400/1-.jpg" width="400" /></a></div>
<i>I continuant amb la massa de pa sense
gluten aquí teniu aquestes barretes petites.</i><br />
<div style="margin-bottom: 0cm;">
Amb les proporcions d'aquesta recepta
sortiran 9 barretes d'un pes d'aproximadament 85 g per barreta.</div>
<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">Ingredients i elaboració:</span></i></b></div>
<div style="margin-bottom: 0cm;">
Per la massa, mireu l'entrada de la
<span style="color: red;"><a href="http://quehihadepostres.blogspot.com.es/2016/02/massa-de-pa-sense-gluten.html">massa de pa sense gluten</a>. </span><span style="color: red;">T</span>indrem un pes de massa de 900 g. Aquí la tenim descongelada després d'una
nit a la nevera. Si encara està una mica congelada es deixa fora
la nevera. (el punt de la massa és molt i molt
important, ja veureu que augmenta una mica el volum i si està massa
llevada malament, tot i que tampoc bé d'uns minuts. Aquest és el secret
per a què puguem treballar-la molt i molt més bé).</div>
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S'aixafa amb les mans doblegant els costats cap al mig. I se li
dóna forma rodona<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6E1dXzaxtV4arhzJp3Nwbl4P6OLEpyyH_sMrUHUY9jOBRRAL1J74KhH2NimgEfyMni3BHNHmxFNyUdqTTxq0sjTHOsi-0Qkj0u13h7zTjtXfd846W-TtgVwiHxb3mwN2BVoBomYkogNg/s1600/15-307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6E1dXzaxtV4arhzJp3Nwbl4P6OLEpyyH_sMrUHUY9jOBRRAL1J74KhH2NimgEfyMni3BHNHmxFNyUdqTTxq0sjTHOsi-0Qkj0u13h7zTjtXfd846W-TtgVwiHxb3mwN2BVoBomYkogNg/s320/15-307.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Tallarem 9 trossos de 100 g cada un.
Els pesem per a què quedin tots igual.</div>
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Amb les mans els donem forma rodona.</div>
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Després d'uns petits moments, formen
les barretes.</div>
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<div style="margin-bottom: 0cm;">
Les posem sobre una tela de roba que
tindrem una mica empolsinada de preparat per a pa i així no
s'enganxaran a l'hora de posar-les sobre el paper de forn. Per a cada
filera s'aixeca la roba per a què no s'enganxin de costat. Aquesta
roba la tinc sobre la taula de la cuina a temperatura ambient.</div>
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<div style="margin-bottom: 0cm;">
Hi poso una capseta a cada costat i es
tapa amb el drap per a què no li toqui el aire. Es deixa llevar,
després d'uns 60 minuts s'engega el forn.</div>
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<div style="margin-bottom: 0cm;">
Després de 82 minuts ( 60 + 22 de
escalfar el forn) mireu com han llevat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfKEFGFWeNJKCRA267PPp2ppZEzQ50PpJ3HXqAYYPAz1HFOUOoF7adYM0A92c4ySYxYD-1heDCcp-TWifGQfcyx04wOYE1A47uEen2axaf6wgxj6IVJowhCMQ9yLavzHJvuEgwqQ1wQU/s1600/10-325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfKEFGFWeNJKCRA267PPp2ppZEzQ50PpJ3HXqAYYPAz1HFOUOoF7adYM0A92c4ySYxYD-1heDCcp-TWifGQfcyx04wOYE1A47uEen2axaf6wgxj6IVJowhCMQ9yLavzHJvuEgwqQ1wQU/s320/10-325.jpg" width="320" /></a></div>
Posem les barretes sobre paper de forn i sobre
una reixeta. S'agafa un vas i s'hi posa l'ou, amb una forquilla es
bat i amb un pinzell es pinten. (Aixo ho farem un minut abans de tenir el
forn a 200ºC).<br />
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Amb una fulla o un ganivet ben fi s'hi fan uns talls.<br />
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<b><i><span style="color: blue;">I es va coent.</span></i></b><br />
Tindrem el forn calent a 200ºC. La reixeta freda el farà baixar
a uns 170ºC, 180ºC. Aquesta serà la temperatura que hem de tenir
durant el temps de coure.<br />
<br />
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<div style="margin-bottom: 0cm;">
El temps són mesures
orientatives ja que depenen si les barretes són grosses o petites i
també del tipus de forn. Després de 27 minuts ha quedat ben cuites.</div>
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<div style="margin-bottom: 0cm;">
Vist de dalt.</div>
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Vist de sota.</div>
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Sobre una safata.</div>
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Vist de dins.</div>
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<i><br /></i>
<i>Si aquestes receptes poden ajudar algú
per a què el pa li quedi més bé, ja haurà valgut la pena de passar
aquests petits moments que he estat per fer-les. En no portar gluten és una mica més complicat i també puc dir que aquesta vegada és la
que m'han quedat més bé.</i><br />
<div style="margin-bottom: 0cm;">
<i>Pares, mares, avis, apreneu de fer aquests
pa pels vostres fills o nets, que siguin intolerants al gluten. És molt
i molt senzill de fer i tindreu un bon pa sense gluten. </i><br />
<i><br /></i>
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<a href="https://drive.google.com/file/d/1RmO98CPQyWuf7G-ZrGNviuK3eYWxmbdO/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xKdxd9EuUe50LZeGOVcTa7BzAPIdpRtRnRokXS1WAaL7AbTcewQ5W3J0fqnc_JUKK3fII3Gqkgox637O8SJBRgD79Gvbd29mNHzoh2aFPYfDYv66m1fUWktts1hgk-CiJ3NLTHkDHsXk/s400/button_la-recepta-en-pdf.png" /></a></div>
<i><br /></i>
<br /></div>
</div>
Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-76309067266758916282016-02-12T07:09:00.002-08:002020-06-12T07:29:47.915-07:00Massa de pa sense gluten<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-ongv_2dCw3v6Z1NC9FXp0AsRiJ2yC8_BmcB0YUM8MAiXIdwCnRSlzdEZLiSDQ5kOKjyjd0GkCtAOTSTl3uZ7M9JijZzgLb_o3Su7ZI8BjvAj4oL_SdXw_ZC3hjZE1SQGNT9awas5nQ/s1600/10-296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-ongv_2dCw3v6Z1NC9FXp0AsRiJ2yC8_BmcB0YUM8MAiXIdwCnRSlzdEZLiSDQ5kOKjyjd0GkCtAOTSTl3uZ7M9JijZzgLb_o3Su7ZI8BjvAj4oL_SdXw_ZC3hjZE1SQGNT9awas5nQ/s400/10-296.jpg" width="400" /></a></div>
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<i>Avui farem la massa per fer pa sense
gluten amb una tècnica diferent És la segona vegada de fer-la i
penso que pot anar molt bé per fer pa i un munt de coses més.</i></div>
<div style="margin-bottom: 0cm;">
<span style="color: blue;"><b><i>Ingredients:</i></b></span></div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">1</span></b> = 500 g de<span style="color: red;"> MIX B MIX PAN</span> (Preparat per pa
sense gluten).
</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">2</span></b> = 405 g d'aigua</div>
<div style="margin-bottom: 0cm;">
<span style="color: red;"><b>3</b></span> = 12 g de llevat fresc (Levital) sense gluten.</div>
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<b><span style="color: red;">4</span></b> = 1 g de sal.</div>
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<i><b><span style="color: blue;">Elaboració:</span></b></i></div>
<div style="margin-bottom: 0cm;">
Per començar es posa el preparat per
pa, el llevat esmicolat i la sal en el bol de l'amassadora.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSbrcxpDV4dJkd1qWxvfGjpT5Nc6tErfoRGNQUy8Gj8STx5NHsYokRQ6Jtqf_yUz28X7tDyI3USrvUP42D499PWl6aLBPvt0Ta9bZz3rvVWXkzbGzu3AqlV8F3omXFL2-PKEy6rw78v0/s1600/3-284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSbrcxpDV4dJkd1qWxvfGjpT5Nc6tErfoRGNQUy8Gj8STx5NHsYokRQ6Jtqf_yUz28X7tDyI3USrvUP42D499PWl6aLBPvt0Ta9bZz3rvVWXkzbGzu3AqlV8F3omXFL2-PKEy6rw78v0/s320/3-284.jpg" width="320" /></a></div>
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Hi posem l'aigua de en mica amb mica.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7Hgb_iN3-l-9vK9HJfJ5zTFQpMrzM9JmuQsA0VSmSDtxOK4f7ZG-ZUx7ZVnEDg5hJYIG6jxugJfnQVaWVVnSxCRKjNfutZz7nLURTP6B5Inu7DmjArh9O2ERUESSXdiom-848mAluZk/s1600/4-286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7Hgb_iN3-l-9vK9HJfJ5zTFQpMrzM9JmuQsA0VSmSDtxOK4f7ZG-ZUx7ZVnEDg5hJYIG6jxugJfnQVaWVVnSxCRKjNfutZz7nLURTP6B5Inu7DmjArh9O2ERUESSXdiom-848mAluZk/s320/4-286.jpg" width="320" /></a></div>
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Es treballa la massa a velocitat lenta
uns 5 minuts. He posat aquesta pala d'amassar planera perquè l'altra no va
gaire bé amb aquesta farina. Cap al final s'hi pot posar unes gotetes d'oli d'oliva. Si amassem a mà són uns 10 minuts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwbM1ViQupBwa8h7mpsS4DLWxBVx8JEcBjQSqv0rgup8LCEYOGuwaxkgZZvrggpce2odej-IpwEvYLUGzQn2aVPI94Zcy4M1ew5Rw7xnbWHijcRPko3CqgHJA19DGOeSJ1eHnqOwOCNI/s1600/5-289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwbM1ViQupBwa8h7mpsS4DLWxBVx8JEcBjQSqv0rgup8LCEYOGuwaxkgZZvrggpce2odej-IpwEvYLUGzQn2aVPI94Zcy4M1ew5Rw7xnbWHijcRPko3CqgHJA19DGOeSJ1eHnqOwOCNI/s320/5-289.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Quan estigui ben amassat, es posa sobre
la fusta de treball empolsinada amb una mica de preparat per pa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCfzQdVJwOWBEdvl55W5CIhqkm2qe6G5gzR6QA_YZJTesYKkACptgvWswsBN9x1WgeASCI9sCfQwRnpQcv59yYuui_dL2kjTqcB4uVFbufYt2fktGtxPEkAe9jtD7qr7uh_bBRPxsNys/s1600/6-291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCfzQdVJwOWBEdvl55W5CIhqkm2qe6G5gzR6QA_YZJTesYKkACptgvWswsBN9x1WgeASCI9sCfQwRnpQcv59yYuui_dL2kjTqcB4uVFbufYt2fktGtxPEkAe9jtD7qr7uh_bBRPxsNys/s320/6-291.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
S'aixafa amb les mans doblegant els
costats cap al mig. Ho farem unes dues vegades (aixafar la massa vol dir funyir-la). Es molt important la textura de la
massa: ha de ser justa, que no s'enganxi a la fusta de treball ni a
les mans. Si s'enganxa, s'hi afegeix una mica de farina. Si és molt
dura, malament rai..., s'hi pot afegir aigua amb molt de compte i
treballar-la una mica més.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7s6HPKqBRPAb82M8-aicGhXQ0u7duWxkrqqxV4XwZhf_YJ4Xe9fhHyxZBNdKO0H-Ld6g6bu3OANHBfTJg5cbApGr52_UEkTeCjrHMhBbXNYJuAxP3g9mKBY6EATOX-z7-XVFvLUCuQHc/s1600/7-294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7s6HPKqBRPAb82M8-aicGhXQ0u7duWxkrqqxV4XwZhf_YJ4Xe9fhHyxZBNdKO0H-Ld6g6bu3OANHBfTJg5cbApGr52_UEkTeCjrHMhBbXNYJuAxP3g9mKBY6EATOX-z7-XVFvLUCuQHc/s320/7-294.jpg" width="320" /></a></div>
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Se li dona forma rodona i la posem en un bol una mica empolsinat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGo385R9jDekGz-TNRz468XVFuJBt7jTVKFJM3A0c2htaCE_KT_ziW1048baNEEXiqW3JAwfgzIPizOFfUv4G9MOPqyI4wox9YhxFDMy3RxC5qI6VnS2azZoZBP71WA6UXjvRyinX8Aw/s1600/8-298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGo385R9jDekGz-TNRz468XVFuJBt7jTVKFJM3A0c2htaCE_KT_ziW1048baNEEXiqW3JAwfgzIPizOFfUv4G9MOPqyI4wox9YhxFDMy3RxC5qI6VnS2azZoZBP71WA6UXjvRyinX8Aw/s320/8-298.jpg" width="320" /></a></div>
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Es tapa amb un drap per a què no li toqui el aire, i es deixa reposar sobre la taula de la
cuina.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYv6p8yPpXZf-Kvbfn0EwUkT2hqac5cbrREI_Azy4vjaSbSb6FIYBnUZfL9sBfD4THGcZHSaj67MPKBor0WIeep1DVZDgVsJdkKtepGo9cAzRVg5eJEMhNNpAkXYELUa-CfJ1rl6LUB0/s1600/9-299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYv6p8yPpXZf-Kvbfn0EwUkT2hqac5cbrREI_Azy4vjaSbSb6FIYBnUZfL9sBfD4THGcZHSaj67MPKBor0WIeep1DVZDgVsJdkKtepGo9cAzRVg5eJEMhNNpAkXYELUa-CfJ1rl6LUB0/s320/9-299.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Als 15 minuts la tornem aixafar sobre
la fusta de treball.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwpYa6KUqPfPeQx1XDjFef5YAj7NV0-P_rTIByE0jtskEA_at3mD-MihJoJ48uJ_7_thU5BOOB5jmP80ANA9fmIcK6p2RJsMWpsMh1rb22LqvNKxKsp_3UAsRizqNAtULsEGyjvQXw_cw/s1600/10-296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwpYa6KUqPfPeQx1XDjFef5YAj7NV0-P_rTIByE0jtskEA_at3mD-MihJoJ48uJ_7_thU5BOOB5jmP80ANA9fmIcK6p2RJsMWpsMh1rb22LqvNKxKsp_3UAsRizqNAtULsEGyjvQXw_cw/s320/10-296.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Li donarem forma rodona, la posem altre vegada en
el bol i es torna tapar amb el drap.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsH5K141piaBU5Gr-shEdRB4mhKsBA4yHjli73pXSjej-yFPke6d3guA5kDZAw4oGEDLr6VBFUY_1WLJSKX6Utp_i8UWILiqz9OG4tqhV_aeXV7OwrjLUy_WYxDNppE6abbU6muFfvcYQ/s1600/11-299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsH5K141piaBU5Gr-shEdRB4mhKsBA4yHjli73pXSjej-yFPke6d3guA5kDZAw4oGEDLr6VBFUY_1WLJSKX6Utp_i8UWILiqz9OG4tqhV_aeXV7OwrjLUy_WYxDNppE6abbU6muFfvcYQ/s320/11-299.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Després de 30 minuts, la tornem a aixafar sobre la fusta de treball (això fa que la massa tingui força i
quedi esponjosa.) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYravWaPXfS6fHETZ3kwopZj0IJLs_YCn1glPHhZvhZWvsaKZubhZaMw55Z27QHFJZ7ODKBS7QkoEM8jqvubnUKlLNKgs1cHtuNrAIYHvJCT6oDoIqnYqoOhJvXpo1I_am_6aWHjummr0/s1600/12-302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYravWaPXfS6fHETZ3kwopZj0IJLs_YCn1glPHhZvhZWvsaKZubhZaMw55Z27QHFJZ7ODKBS7QkoEM8jqvubnUKlLNKgs1cHtuNrAIYHvJCT6oDoIqnYqoOhJvXpo1I_am_6aWHjummr0/s320/12-302.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Tornem ha donar-li forma rodona, la
posem en el bol, la tapem amb paper film i la posem en el
congelador.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFGwcoRke1gajr6B2wu63MFRzaDqScTtqvEQ0FNgFIuTInDraX594eApgYAWH7eWR48Rz-CK2HQX6kl4-2PSWhAkovc6duGP32ILFyY3r7fGV4RTqWLwvxOZFOVPYVhLnsXM312bf50A/s1600/13-304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFGwcoRke1gajr6B2wu63MFRzaDqScTtqvEQ0FNgFIuTInDraX594eApgYAWH7eWR48Rz-CK2HQX6kl4-2PSWhAkovc6duGP32ILFyY3r7fGV4RTqWLwvxOZFOVPYVhLnsXM312bf50A/s400/13-304.jpg" width="400" /></a></div>
<div style="margin-bottom: 0cm;">
Un altre dia traurem la massa del
congelador, la deixarem descongelar una nit a la nevera i farem <a href="http://quehihadepostres.blogspot.com.es/2016/02/pa-barretes-petites-sense-gluten.html">barretes petites </a>com aquesta, d'uns 85 g.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-TTlFc_L3lwr9M9UNl8peYgMjBT-se9t-CsMigEhPTNA04MsosRe2DX5VPcHV6sJNsbLJ9KZfy8gY5Q_CTHNph6YZmOY42duCODOJSK7F_HY286FGYRmWalUfP18xrT6gjLOu9gVHSo/s1600/36-364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-TTlFc_L3lwr9M9UNl8peYgMjBT-se9t-CsMigEhPTNA04MsosRe2DX5VPcHV6sJNsbLJ9KZfy8gY5Q_CTHNph6YZmOY42duCODOJSK7F_HY286FGYRmWalUfP18xrT6gjLOu9gVHSo/s400/36-364.jpg" width="400" /></a></div>
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<div style="margin-bottom: 0cm;">
<i><br /></i>
<i>En la propera entrada explicaré amb
detall <a href="http://quehihadepostres.blogspot.com.es/2016/02/pa-barretes-petites-sense-gluten.html">com l'he fet.</a></i><br />
<br />
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<a href="https://drive.google.com/file/d/1dmbmfVDseip_JhacvzX00zNkifCqXemg/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0G-nmTC7lL0-f5fpH-fbdz9ZGMq8GadpHTWCDQhR-mmnEg96CvIm554GddmjqjKRHW_5nNBnYNSy5IHw-J82WMDg5-yUf98T2cxorgPIYh75aNWsKsbu2TWZx3IMszDuu40ph1AKw1II1/s400/button_la-recepta-en-pdf.png" /></a></div>
<br />
<br /></div>
Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-41648337215527790112016-02-05T04:21:00.002-08:002020-06-12T07:27:36.235-07:00Cilindre de full i nata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGe-9ZOq4tuiTWVWgtc8_wM-BR1sU5AZDYZcYf8dgUawutK1po1yHYDSn8vrt2kzcAqPutT0HRnMWQgwNQUpuaumiTmq5jtloeMqrA1EH33y_z6Log1VaLtrnk7KoLqr31v762hc4YAw/s1600/1-52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGe-9ZOq4tuiTWVWgtc8_wM-BR1sU5AZDYZcYf8dgUawutK1po1yHYDSn8vrt2kzcAqPutT0HRnMWQgwNQUpuaumiTmq5jtloeMqrA1EH33y_z6Log1VaLtrnk7KoLqr31v762hc4YAw/s400/1-52.jpg" width="400" /></a></div>
<i>Aquí teniu un cilindre de pasta de
full, omplert de nata i empolsinat amb sucre fi.</i><br />
<div style="margin-bottom: 0cm;">
Amb les proporcions d'aquesta recepta
sortirà un pes d'aproximadament 500 g.</div>
<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">Ingredients:</span></i></b></div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">1</span></b> = Pasta de full (una làmina de 275 g
fresca que compro al supermercat)</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">2</span></b> = Sucre</div>
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</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">3</span></b> = 1 ou</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSzms3fQkd3BJjXnsMqRkyazlIbvz58Xsa4Cms_u4xgy8IG96vvUuxtjYzx3LrRk0RSCQNV2ljfPQVA1ZpuwQA6POb7YqpAx-PAxVFlnMMZ_NwwMl62XFeFT-1s-XjqGH0uGnT0rmyvc/s1600/2-27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSzms3fQkd3BJjXnsMqRkyazlIbvz58Xsa4Cms_u4xgy8IG96vvUuxtjYzx3LrRk0RSCQNV2ljfPQVA1ZpuwQA6POb7YqpAx-PAxVFlnMMZ_NwwMl62XFeFT-1s-XjqGH0uGnT0rmyvc/s320/2-27.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">Elaboració:</span></i></b></div>
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</div>
<div style="margin-bottom: 0cm;">
He empolsinat una miqueta la fusta de
treball i hi he posat la làmina de pasta de full de 260 x 380 x 3
mm. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrVuph6IicJc4cMhkg9Rs8XCVZZf_oqotYZ_xgfOSaz7QdV5OljjkMnQkxWdguZbIDdk0xjf0tsI-P_Ypgmv4dgrfr09VJO-52ClL6WkjJasm33HwYzolIVKlu0Xbhlv-OrLA4BRW2dU/s1600/3-28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrVuph6IicJc4cMhkg9Rs8XCVZZf_oqotYZ_xgfOSaz7QdV5OljjkMnQkxWdguZbIDdk0xjf0tsI-P_Ypgmv4dgrfr09VJO-52ClL6WkjJasm33HwYzolIVKlu0Xbhlv-OrLA4BRW2dU/s320/3-28.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Amb l'ajuda d'un regle i un ganivet he fet
8 tires de 30 x 380 mm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsjKVEq3Dcwtj-WZvCr3arvymlgm_lDSCKBIOP39W53bytTmP1A27ABHD-ow9YRs3UlVVfHUp1L8bnNGAix15c5xHw1e5ghjE78nA5Oh_lZmea2GfcrAJiTdjTFi4-PX8eddCdc4FDyk/s1600/4-31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsjKVEq3Dcwtj-WZvCr3arvymlgm_lDSCKBIOP39W53bytTmP1A27ABHD-ow9YRs3UlVVfHUp1L8bnNGAix15c5xHw1e5ghjE78nA5Oh_lZmea2GfcrAJiTdjTFi4-PX8eddCdc4FDyk/s320/4-31.jpg" width="320" /></a></div>
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</div>
<div style="margin-bottom: 0cm;">
Aquí tenim un tub de cartró de 55 x
320 mm (anava en un rotllo de paper
film) i un paper antiadherent de forn de 220 x 400 mm (quant més bo millor, és molt important). Aquest tub el
cargolem amb el paper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-sybEET_lgCa32NZqKOntfSHwKNfVmK4cyK5J7iaCXSnRLuV9D583sq4QRWHfCSEnlHaXL-34rb4HDCadVFXwHG5TzGx1GTgW0MZXHUm83CpLTSQgn63i1yn55C_TltUWAJIvnN9bNo/s1600/P1110200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-sybEET_lgCa32NZqKOntfSHwKNfVmK4cyK5J7iaCXSnRLuV9D583sq4QRWHfCSEnlHaXL-34rb4HDCadVFXwHG5TzGx1GTgW0MZXHUm83CpLTSQgn63i1yn55C_TltUWAJIvnN9bNo/s320/P1110200.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Agafarem una tira i la cargolem sobre
el tub. S'agafa un vas i s'hi posa l'ou, amb una forquilla es bat i
amb un pinzell el pintarem una mica, uns dos centímetres del final de
la tira i així en posar l'altra ens quedarà soldada.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_Beb08l5wOfnDaDoy7jfT0uqOFV1cpmxa59w4_zk85MN23q1qVgqL0fceSLD6tG8vuANLpmG9Sl6Z5ERyMm5_JWivPAbgCgLSrTh68UAKmC2ZNUNJbDpfcYR-RiOqviNptMztjKqPEM/s1600/P1110201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_Beb08l5wOfnDaDoy7jfT0uqOFV1cpmxa59w4_zk85MN23q1qVgqL0fceSLD6tG8vuANLpmG9Sl6Z5ERyMm5_JWivPAbgCgLSrTh68UAKmC2ZNUNJbDpfcYR-RiOqviNptMztjKqPEM/s320/P1110201.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
I així anem posant les tires.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85z0U2b1SaP4OCAYPZbR36sqF2hL4NcVEUbdsNWWtX9jHiJHPswQvIS5cJ5ytG6zOFzp1sPJxpztmDBovtFH4Q_v5_DBtZQE8lia99qWYPZD3IzlLhHoqlamWzv8VgnT3m3pQG30EwV4/s1600/7-04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85z0U2b1SaP4OCAYPZbR36sqF2hL4NcVEUbdsNWWtX9jHiJHPswQvIS5cJ5ytG6zOFzp1sPJxpztmDBovtFH4Q_v5_DBtZQE8lia99qWYPZD3IzlLhHoqlamWzv8VgnT3m3pQG30EwV4/s320/7-04.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Hem de mirar que tots els afegits
quedin en línia, sinó es talla la massa. </div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCIUxIijUaN4zaR-JZjwAEYEh5n636rZysDwh-FMkswuAIgSwIrddhjhhvavyoAp9JqzHpz0Ihmyq0g-I0VTDUZvjEZdP2PlPc4K0RWW5Mjj_Lr2I5nw0oyPYVeVBR_VQdS12P2mOQFg/s1600/P1110205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCIUxIijUaN4zaR-JZjwAEYEh5n636rZysDwh-FMkswuAIgSwIrddhjhhvavyoAp9JqzHpz0Ihmyq0g-I0VTDUZvjEZdP2PlPc4K0RWW5Mjj_Lr2I5nw0oyPYVeVBR_VQdS12P2mOQFg/s320/P1110205.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Amb l'ou batut i el pinzell el pintem. </div>
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<div style="margin-bottom: 0cm;">
I s'ensucra. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtBRaLLceuolMbkYDwB_glBRmrO9oy3gTT4ayWJB-g9xqh3EPgMxVu4-9KXeBNzJsTeRPRQivfThT7tBSYQ5Z5NLriWwsLXXKHguaZZ5ioplj-V-YpMEAlM_W5HDTthiKkqYh9TyQQb0/s1600/P1110208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtBRaLLceuolMbkYDwB_glBRmrO9oy3gTT4ayWJB-g9xqh3EPgMxVu4-9KXeBNzJsTeRPRQivfThT7tBSYQ5Z5NLriWwsLXXKHguaZZ5ioplj-V-YpMEAlM_W5HDTthiKkqYh9TyQQb0/s320/P1110208.jpg" width="320" /></a></div>
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Tindrem un paper de forn sobre una safata i hi posem el cilindre. Hem
de mirar que els afegits quedin a la part de sota.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepE7OH4vMvr4yzF8AebP3-l_kw3UosPk6GRX7jcUiAEYCwZ_uanKJslvya0ANSVrsrIZVGcMdPixsRD8iFNsO_eL6L8twU8A3vFkbgz8Lh-KAt2WN9LJ8piV-GXSQEbUIxxdPnTdPRtM/s1600/P1110211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepE7OH4vMvr4yzF8AebP3-l_kw3UosPk6GRX7jcUiAEYCwZ_uanKJslvya0ANSVrsrIZVGcMdPixsRD8iFNsO_eL6L8twU8A3vFkbgz8Lh-KAt2WN9LJ8piV-GXSQEbUIxxdPnTdPRtM/s320/P1110211.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<i><b><span style="color: blue;">I es va coent.</span></b></i></div>
<div style="margin-bottom: 0cm;">
Tindrem el forn calent a 200ºC. La
safata freda el farà baixar a uns 170ºC, 180ºC. Aquesta serà la
temperatura que hem de tenir durant el temps de coure. Durant tot
aquest temps la temperatura ha estat de 170ºC-180ºC, ni més ni
menys (els temps són mesures orientatives ja que depenen si es gros
o petit.)<br />
<br />
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<div style="margin-bottom: 0cm;">
Després dels 24 minuts, ha quedat ben
cuit.</div>
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<div style="margin-bottom: 0cm;">
Quan han estat fred, ben fred, he
tret el tub i després el paper, així de fàcil.<br />
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<div style="margin-bottom: 0cm;">
Vist de dalt.</div>
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Vist de dins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uGs2hdrweVJrDIuZqr3I4cEtk4xHY5Z2hsFmpA2oItpW9cuyJ363rCzJuewbrTtk_0w4sNjUdijaUxfKQQ0ATkESiuL7jQivbE7CxAwyqPhr8WeRic5-fsq3M0Ospco5YbgiR9xN0tQ/s1600/P1110238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uGs2hdrweVJrDIuZqr3I4cEtk4xHY5Z2hsFmpA2oItpW9cuyJ363rCzJuewbrTtk_0w4sNjUdijaUxfKQQ0ATkESiuL7jQivbE7CxAwyqPhr8WeRic5-fsq3M0Ospco5YbgiR9xN0tQ/s320/P1110238.jpg" width="320" /></a></div>
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Aquí tenim <a href="http://quehihadepostres.blogspot.com.es/2011/12/nata-muntada.html"><span style="color: red;">nata muntada</span> </a>(la fem amb 400 g de nata per muntar.) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfBdyr1Jj7d-c4c_Q7SOO99Iej_jDRzcxLSXvSmcGwgEDupvc2Zro4Kw8f_6NDMEdx6jUCEdR8dZTRz2bwNeS8R-2sz8vDC15fsw0-gG7DeuVuYnd93GDxq73SFDtWvyRtao2Fu-B37g/s1600/26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfBdyr1Jj7d-c4c_Q7SOO99Iej_jDRzcxLSXvSmcGwgEDupvc2Zro4Kw8f_6NDMEdx6jUCEdR8dZTRz2bwNeS8R-2sz8vDC15fsw0-gG7DeuVuYnd93GDxq73SFDtWvyRtao2Fu-B37g/s320/26.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
He posat la<span style="color: black;"> </span><span style="color: black;">nata
muntada</span><span style="color: black;"> </span>en una mànega on
hi havia posat un embut molt llarg i així
ho he emplenat fins el centre, la meitat per cada costat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyD1nb9TvcBE1SrzZMYrjIcspcgNELZlZb9Q9IscgPus3WlPmmjrM-QDoeGgKU0_yn81gHclslr4n3HMagumULpDyjDEogqK8v8NvvaExSL7tF64KdB7eJozrEyXZ2bZ4K5rpUCROeVkI/s1600/27-58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyD1nb9TvcBE1SrzZMYrjIcspcgNELZlZb9Q9IscgPus3WlPmmjrM-QDoeGgKU0_yn81gHclslr4n3HMagumULpDyjDEogqK8v8NvvaExSL7tF64KdB7eJozrEyXZ2bZ4K5rpUCROeVkI/s320/27-58.jpg" width="320" /></a></div>
Amb un ganivet he afinat la nata d'un costat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fRl1QA5EVd-UaLkY_HaE2qTVysjhLtAyBxvbWiBKnp7s9tVKzArYdgIKwjL6CDyAND3TsS7MdUnTVB_aUTF9DenuWySJRNDnN9BjZrssSZRBLzray85LtzEwx_CBdb0ed2Ev3tMp7UE/s1600/P1110243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fRl1QA5EVd-UaLkY_HaE2qTVysjhLtAyBxvbWiBKnp7s9tVKzArYdgIKwjL6CDyAND3TsS7MdUnTVB_aUTF9DenuWySJRNDnN9BjZrssSZRBLzray85LtzEwx_CBdb0ed2Ev3tMp7UE/s320/P1110243.jpg" width="320" /></a></div>
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I de l'altre.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5cfVSicgKwFQlEAEai68WzzJY6LxxhQvJMTgYmLc7M8AHBoYap25kM7ais-jQgqY5NEqam4Ms8yHpRjzgR0pW3xRaLthVbua9hyphenhyphenqqi5PZqOlLc03YCtp2hfJu_cKfzjMb2445fFS_vk/s1600/P1110246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5cfVSicgKwFQlEAEai68WzzJY6LxxhQvJMTgYmLc7M8AHBoYap25kM7ais-jQgqY5NEqam4Ms8yHpRjzgR0pW3xRaLthVbua9hyphenhyphenqqi5PZqOlLc03YCtp2hfJu_cKfzjMb2445fFS_vk/s320/P1110246.jpg" width="320" /></a></div>
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S'empolsina amb sucre fi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4W_oWt8KQpgYq_7fG07s81Xcn4vAKRNzOuhVHRh1_PeW8H74sxUVfHVavPZIKeAmOPHqpH7T3z7MgWt3svfDjly1R7GJXM8u-C0HplrXp6ulk-lqQ8gP1g4xTkksYX0Ix6tdFhJJy5A/s1600/P1110247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4W_oWt8KQpgYq_7fG07s81Xcn4vAKRNzOuhVHRh1_PeW8H74sxUVfHVavPZIKeAmOPHqpH7T3z7MgWt3svfDjly1R7GJXM8u-C0HplrXp6ulk-lqQ8gP1g4xTkksYX0Ix6tdFhJJy5A/s320/P1110247.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
L'he posat sobre una safata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsmKpSH2IiMkiK3svIqJNXtevQ_7-rn-IrN3x2sE4V-RpUSNohP8SDKbk9Zd69GRdkH23NcerifPEaIUYw1w0z8kwtK7z_C_1lbUdfhouTAbwXBhgGQoDWo9BMFO0B6nXNWcuj4_HTHU/s1600/P1110252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsmKpSH2IiMkiK3svIqJNXtevQ_7-rn-IrN3x2sE4V-RpUSNohP8SDKbk9Zd69GRdkH23NcerifPEaIUYw1w0z8kwtK7z_C_1lbUdfhouTAbwXBhgGQoDWo9BMFO0B6nXNWcuj4_HTHU/s400/P1110252.jpg" width="400" /></a></div>
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<div style="margin-bottom: 0cm;">
I aquí dos de més petits de 250 g cadascun, fets amb la mateixa tècnica i empolsinats amb cacau amarg. El tub és d'un rotllo de paper de
cuina de 45 x 220 mm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjF1xzYBrtMfvw9FWQ-FDLESvqh4gluhooByZ962zhmifFL1xPgSAxJVOUzU5Fi4MgwzBKid9JLugM4Zt2CaNSW33M5gIN5lcTLPA5ISNGGQLtVUjbQXk0MUIhbBtYVCiHCBStHcw-iE/s1600/32-61.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjF1xzYBrtMfvw9FWQ-FDLESvqh4gluhooByZ962zhmifFL1xPgSAxJVOUzU5Fi4MgwzBKid9JLugM4Zt2CaNSW33M5gIN5lcTLPA5ISNGGQLtVUjbQXk0MUIhbBtYVCiHCBStHcw-iE/s400/32-61.jpg" width="400" /></a></div>
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<div style="margin-bottom: 0cm;">
<i><br /></i>
<i>Feia molts dies que volia fer aquests
cilindres i estic molt content de com han quedat. Han sortit a
la primera!!!.</i><br />
<i><br /></i>
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<a href="https://drive.google.com/file/d/19U33Ev5pHHzNwOXjKHoJsZtXDgREVr_G/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVb6RlpUay1lju3wZbslWJS1uO0fbx6NqvB70Tt2zC2EGeMj7zcpaAlwp8z9SPEl7OappV9KizlzI8q1FjxueN29MY0dbgfP6r1fuSG9N2dcGCwVhrnAXU7hl05uLqnkidEjcKmynCj7s0/s400/button_la-recepta-en-pdf.png" /></a></div>
<i><br /></i>
<br /></div>
Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-70545075529902190702016-01-28T04:19:00.002-08:002020-06-12T07:25:27.138-07:00Cilindres de full i crema<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyHeO2pPXBWB0hlcC_oVAKLSc-Jz9H_C3S84hV2O5trDEf2Vc5eZNQM61MGSArIYR16owTJ7s2ySa1SB-9Mg2xLYQVSqW8AsWEj83nn_wCclpam8ll-uvOOho0Gws-mtaMP9Vqf7nM9U/s1600/24-71.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyHeO2pPXBWB0hlcC_oVAKLSc-Jz9H_C3S84hV2O5trDEf2Vc5eZNQM61MGSArIYR16owTJ7s2ySa1SB-9Mg2xLYQVSqW8AsWEj83nn_wCclpam8ll-uvOOho0Gws-mtaMP9Vqf7nM9U/s400/24-71.jpg" width="400" /></a></div>
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<i>Avui farem uns cilindres de pasta de full, omplerts de crema
pastissera i empolsinats en sucre fi.</i></div>
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Amb les proporcions
d'aquesta recepta sortirà un pes d'aproximadament 445 g.</div>
<b><i><span style="color: blue;">Ingredients:</span></i></b><br />
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">1</span></b> = Pasta de full (una làmina de 275 g
fresca que compro al supermercat)</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">2 </span></b>= Sucre</div>
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</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">3</span></b> = 1 ou</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSjjZT-L_NaOFxx8rnoRqwTAC1MJQ_V_itIQ59uUnesuPhyphenhyphenUjHU0phYIUoBfz5np1IVcg9TyDwcKOimk7KdD9HsRKJ4pptC4jCkMiDaiaeJAXjwOlRyOLMyHpUKaa6pPNnD1u4bzrZxQ/s1600/2-27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSjjZT-L_NaOFxx8rnoRqwTAC1MJQ_V_itIQ59uUnesuPhyphenhyphenUjHU0phYIUoBfz5np1IVcg9TyDwcKOimk7KdD9HsRKJ4pptC4jCkMiDaiaeJAXjwOlRyOLMyHpUKaa6pPNnD1u4bzrZxQ/s320/2-27.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">Elaboració:</span></i></b></div>
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</div>
<div style="margin-bottom: 0cm;">
He empolsinat una miqueta la fusta de
treball i hi he posat la làmina de pasta de full de 260 x 380 x 3
mm. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZSDC8xZ-JL37RhgkSAsyLnzVZCiWvG3hGYp4NttNGQRJGVaPXvaYtgaocav2aa_0qkoXrZ-l5AoNADBUKWb5in70LQdiDuj6641liZgY7WR6gICs9jHApYZNMBGkui6BBhbu03eCrjc/s1600/3-28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZSDC8xZ-JL37RhgkSAsyLnzVZCiWvG3hGYp4NttNGQRJGVaPXvaYtgaocav2aa_0qkoXrZ-l5AoNADBUKWb5in70LQdiDuj6641liZgY7WR6gICs9jHApYZNMBGkui6BBhbu03eCrjc/s320/3-28.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Amb l'ajuda d'un regle i un ganivet fem
8 tires de 30 x 380 mm. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAxSIvm5tE3Aiq_rf-OqrDLDMSH5oN12Ai7PmC_O96Ip4M7VhlaHAn99PzKgjMIXrluem_WNbQgWwL1na72INFAZ823i4r_NT4XXe3rUOQ3nJvsSqb9l530bwWk9MJ1cjjcIM3QkimFs/s1600/4-31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAxSIvm5tE3Aiq_rf-OqrDLDMSH5oN12Ai7PmC_O96Ip4M7VhlaHAn99PzKgjMIXrluem_WNbQgWwL1na72INFAZ823i4r_NT4XXe3rUOQ3nJvsSqb9l530bwWk9MJ1cjjcIM3QkimFs/s320/4-31.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Aquí tenim un tub d'inoxidable de 20x140 mm i
un paper antiadherent de forn de 90x180 mm. Aquest tub el cargolem
amb el paper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEj9PIl9OxZ-Ve5K2sQMfd26CEmLgvOhwoTrs-1isgySq8W3nzxgj7OT74zifGDBCqjBdhaKhSXsrjIKeOmmKYnPLrvR-tRPKUXMH2gG0xH4OprO6RH2_ksBNxDCAjSG617xv-F1HOKs/s1600/5-59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEj9PIl9OxZ-Ve5K2sQMfd26CEmLgvOhwoTrs-1isgySq8W3nzxgj7OT74zifGDBCqjBdhaKhSXsrjIKeOmmKYnPLrvR-tRPKUXMH2gG0xH4OprO6RH2_ksBNxDCAjSG617xv-F1HOKs/s320/5-59.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Agafarem una tira i la cargolem sobre
el tub.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSnEEI3MzGyC4lRQNM9g5JETf3SbP4vX9NazHa6Ot5vuzgJwtkPiZKj4DFzb7d8-iKGgsKrzxWmFI82AkRnqQMNRoyvRa2JOLcau8QufJbFegxf_jn2wd2kvcdq26N_VYxdgosE-zKlQ/s1600/6-32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSnEEI3MzGyC4lRQNM9g5JETf3SbP4vX9NazHa6Ot5vuzgJwtkPiZKj4DFzb7d8-iKGgsKrzxWmFI82AkRnqQMNRoyvRa2JOLcau8QufJbFegxf_jn2wd2kvcdq26N_VYxdgosE-zKlQ/s320/6-32.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Posem els cilindres sobre paper de forn
i aquests sobre una safata. S'agafa un vas i s'hi posa l'ou, amb una forquilla es bat i amb un pinzell es pinten. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZecsvRS76Sqtl5_1mw81zBYr44OhIJgMJfZd1n2NwsFMVrGFN9hiX-AI3DcBw_8G3L2O_TwnniQLJZ_yEwF2oHB_Pf2xHMRIz7ZLdllt125QkEUqDWi539W77fS-VqK9IvQRk0Iq6uo/s1600/8-41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZecsvRS76Sqtl5_1mw81zBYr44OhIJgMJfZd1n2NwsFMVrGFN9hiX-AI3DcBw_8G3L2O_TwnniQLJZ_yEwF2oHB_Pf2xHMRIz7ZLdllt125QkEUqDWi539W77fS-VqK9IvQRk0Iq6uo/s320/8-41.jpg" width="320" /></a></div>
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S'ensucren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTAIwXuodcdJleOEmPdp9xGLhcgmzF0E2kBdpYoJ2ff-KB9Xw3VINBa8omHaA9tVsPR0Z3AbbsncRIdtCBd_iv8uFH3b3d2sUQpr_rT98Kt-n9uLD-w6eM8ORTFTFPFyUpeadYbB_peI/s1600/9-44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTAIwXuodcdJleOEmPdp9xGLhcgmzF0E2kBdpYoJ2ff-KB9Xw3VINBa8omHaA9tVsPR0Z3AbbsncRIdtCBd_iv8uFH3b3d2sUQpr_rT98Kt-n9uLD-w6eM8ORTFTFPFyUpeadYbB_peI/s320/9-44.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">I es va coent.</span></i></b></div>
<div style="margin-bottom: 0cm;">
Tindrem el forn calent a 200ºC. La
safata freda el farà baixar a uns 170ºC, 180ºC. Aquesta serà la
temperatura que hem de tenir durant el temps de coure.<br />
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Durant tot aquest temps la temperatura
ha estat de 170ºC-180ºC, ni més ni menys (els temps són mesures
orientatives ja que depenen si els cilindres són més grossos o
petits). Després dels 24 minuts, han quedat ben cuits.</div>
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Quan han estat freds, ben freds, he tret el tub i després el paper, així de fàcil.</div>
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He posat la<a href="http://quehihadepostres.blogspot.com.es/2011/12/crema-pastissera.html"> </a><span style="color: red;"><span style="color: red;"><a href="http://quehihadepostres.blogspot.com.es/2011/12/crema-pastissera.html">crema pastissera</a></span> </span>en una
mànega ( la fem amb 300 g de llet.)</div>
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He omplert els cilindres. Amb un
ganivet he afinat la crema de cada costat. </div>
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S'empolsinen amb sucre fi.</div>
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Aquests cilindres tenen un pes de 55 g
cada un. Els he posat sobre una safata.</div>
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<br />
I aquí teniu unes bones postres senzilles i ràpides de fer. Si les feu ja veureu que quedareu la mar de
bé !!!! <br />
<br />
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<a href="https://drive.google.com/file/d/1YcH6hwfMpIgOs8-dY37W6l4K2rYtxIOn/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcsTo_gYFPAQKFERGkYSE66IBMt586Sh2K-DLwwhmvgMgova3jIeOGEbJbmudoZtm4ZO4uUbbOGPMrM1ILN9mtl-EwZsMPPB1ebr-ZKu-J0odfQPIEuodXXhK-i0PpFAoS8J7-Quml6a8/s400/button_la-recepta-en-pdf.png" /></a></div>
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<br /></div>
Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-23470041051073866492016-01-21T04:42:00.001-08:002020-06-12T07:23:26.108-07:00Ulleres de brioix<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHrqwGRDHX1TjjDeG5D4itXVUHDdbw2VSPs1E2MHVFzTu1gUyICrT-z72JavNYy6awZ9-KSduMBtTp8PbohmHQ4x2qxUqohIF3ZVk9S3053ba69n3eLSQG98jkdDYVf4pdRd4k3XoEry4/s1600/P1110116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHrqwGRDHX1TjjDeG5D4itXVUHDdbw2VSPs1E2MHVFzTu1gUyICrT-z72JavNYy6awZ9-KSduMBtTp8PbohmHQ4x2qxUqohIF3ZVk9S3053ba69n3eLSQG98jkdDYVf4pdRd4k3XoEry4/s400/P1110116.jpg" width="400" /></a></div>
<i>Fa uns quants dies que he estat pensant
com fer aquesta entrada de les ¨Ulleres de brioix¨. Comencem!</i><br />
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Amb les proporcions d'aquesta recepta
sortirà un pes d'aproximadament 500 g.</div>
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<br /></div>
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<b><i><span style="color: blue;">Ingredients:</span></i></b></div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">1</span></b> = 250 g de farina</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">2</span></b> = 70 g d'aigua</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">3</span></b> = 50 g de pasta mare de pa (<a href="http://quehihadepostres.blogspot.com.es/search/label/Pa%20casol%C3%A0%20%28II%29">veure Pa casolà</a>)</div>
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<b><span style="color: red;">4</span></b> = 30 g de sucre</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">5</span></b> = 30 g de greix de porc ben bo</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">6</span></b> = 6 g de llevat fresc Levital</div>
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<b><span style="color: red;">7</span></b> = 1 llimona petita rascada</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">8 </span></b>= 1 ou</div>
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<b><span style="color: red;">10</span></b> = 1/4 de cullereta de canyella amb pols</div>
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<b><span style="color: red;">11</span></b> = 1'5 g de sal</div>
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Es posa en el bol de l'amassadora el
sucre, la llimona rascada, la canyella, l'ou, el greix que haurem
escalfat una mica al microones, la sal i el llevat esmicolat. Amb un
batedor de mà s'afina.</div>
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Es posa el bol a l'amassadora.</div>
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S'hi afegeix la farina i l'aigua i es posa amb marxa lenta. </div>
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Es treballa uns 4 minuts, hi afegim el
llevat mare i es deixa treballar uns sis minuts més. </div>
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Els 10 minuts es posa una mica d'oli sobre la fusta
de treball i s'hi posa la massa.(amb la mateixa tècnica es pot amassar
a mà).</div>
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<div style="margin-bottom: 0cm;">
Quan tinguem la massa sobre la fusta de
treball untada amb una mica d'oli, s'aixafa amb les mans, doblegant
els costats cap al mig i donat-li una forma rodona. Ho farem unes
tres vegades.</div>
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<div style="margin-bottom: 0cm;">
La posarem en un bol untat d'oli i
aquest en el forn a 30ºC de temperatura, de manera que reposi uns 15
minuts.</div>
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Després dels 15 minuts la tornarem a aixafar amb les mans,
doblegant els costats cap el mig i donant-li forma rodona. Ho farem
unes tres vegades més, sense por de fer-li mal. Doblegar-lo és el
secret per a que quedi esponjós i no quedi pla.<br />
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La tornem a posar al forn a 30ºC 15 minuts mes.<br />
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<div style="margin-bottom: 0cm;">
Passats els 30 minuts aixafarem la pasta amb les mans, doblegant
els costats cap al mig i ja la tenim a punt per fer les peces. Amb un
corró aplanem la massa</div>
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<div style="margin-bottom: 0cm;">
Ha quedat un rectangle de 420 x 270 mm.</div>
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<div style="margin-bottom: 0cm;">
S'escalfa al microones greix de porc
fins que quedi tou com una pomada i amb un pinzell s'hi fa una capa a
sobre. (aquest greix és molt i molt bo; vaig anar en una
carnisseria de confiança vaig comprar cansalada, la vaig tallar i
coure amb una cassola i ja tinc el greix de porc. Segons on el
compris... malament rai) </div>
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<div style="margin-bottom: 0cm;">
Amb la mà s'ensucra. </div>
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<div style="margin-bottom: 0cm;">
Amb les mans cargolem el costat
esquerra fins a la meitat.</div>
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<div style="margin-bottom: 0cm;">
També cargolem el costat dret.</div>
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<div style="margin-bottom: 0cm;">
Li donem la volta i amb una rasqueta
ben fina tallem 9 trossos de 30 mm. </div>
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<div style="margin-bottom: 0cm;">
Posem els trossos sobre paper de forn i
aquests el tindrem sobre una safata, ben separats per a que no es
toquin i ja els podem posar al forn a llevar. </div>
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<b><i><span style="color: blue;">I com van llevant.</span></i></b></div>
<div style="margin-bottom: 0cm;">
Tindrem el forn calent a uns 30ºC, ni
més ni menys (si la temperatura fos molt alta mataríem el llevat) i
hi posem la safata.<br />
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Als 40 minuts traurem la safata i escalfarem el forn. Després de 62 minuts ( 40
+ 22 d'escalfar el forn.) s'ensucren.<br />
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<b><i><span style="color: blue;">I es van coent</span></i></b></div>
El forn ha tardat 22 minuts per arribar 200ºC. Aquests minuts els
hem d'afegir al temps de llevar. En ser la safata freda, la
temperatura baixarà a uns 170ºC, la temperatura de cocció. Sino
es regula amb el comandaments del forn. Aquesta safata té un gruix
de 1.5 mm i per a que quedi ben cuit de sota, els primers 7 minuts
només tenia enceses les resistències de sota, després a dalt i
baix.<br />
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Durant tot aquest temps la temperatura
ha estat de 170ºC, ni més ni menys (els temps són mesures
orientatives ja que depenen si les ulleres són grosses o petites). Després dels 21 minuts, han quedat ben
cuites.</div>
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<div style="margin-bottom: 0cm;">
Tant d'un costat.</div>
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<div style="margin-bottom: 0cm;">
Com de l'altre.</div>
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<div style="margin-bottom: 0cm;">
Eh que son maques?</div>
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<i><br /></i>
<i>Val molt la pena de aprendre de fer la
massa de brioix i fer aquestes ulleres, veureu que són cosa fina!!!!. Ara toca pensar què faré la propera entrada.</i><br />
<i><br /></i>
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<a href="https://drive.google.com/file/d/1821jipLHG-a5jxuU9MpSi0ER4xsHOiBq/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_jcua92wl7TvHjKUEspKnOrP2qesW-SEWvs4m87ftkc21Y9YXI8ZT4DyC5_t5NEH81YZXlxtB30tSXT5qaPORI54GhHAp4mSKx4JiUaSXYVwKfcBq8foMH1Uw9zCVtWJFwfO9iLujx8I/s400/button_la-recepta-en-pdf.png" /></a></div>
<i><br /></i>
<br /></div>
Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-41302144226349226542016-01-14T04:32:00.003-08:002020-06-12T07:21:06.093-07:00Carquinyolis d'ametlla<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXraGVCrgVP0KkIUYf_9M_858Z9fYLKVDvz52-zZS9lBV_oiMgzL2Er23Dk6Doytbv35bI__OBIJrczUoAsbv6HM-h0y4GbgWrw4NJ1aDY8iIYXcUPo9jQnKMYzS3sKIp1FJz5vA9tYC4/s1600/P1110035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXraGVCrgVP0KkIUYf_9M_858Z9fYLKVDvz52-zZS9lBV_oiMgzL2Er23Dk6Doytbv35bI__OBIJrczUoAsbv6HM-h0y4GbgWrw4NJ1aDY8iIYXcUPo9jQnKMYzS3sKIp1FJz5vA9tYC4/s400/P1110035.jpg" width="400" /></a></div>
<i>A la nostre col.lecció de receptes no hi
poden faltar els carquinyolis. Doncs anem a fer-los d'ametlles.
</i><br />
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Aquestes proporcions d'ingredients es
poden multiplicar o dividir proporcionalment, segons si volem fer-ne
més o menys. Amb les proporcions d'aquesta recepta sortirà un pes
d'aproximadament 945 g.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">Ingredients:
</span></i></b></div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">1</span></b> = 400 g de farina</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">2</span></b> = 250 g de sucre</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">3</span></b> = 130 g d'ametlles crues amb pell</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">4</span></b> = 60 g de farina d'ametlla</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">5</span></b> = 60 g d'oli de oliva</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">6</span></b> = 3 ous</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">7</span></b> = 8 g impulsor, llevat amb pols ROYAL</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">8</span></b> = 1/2 cullereta de canyella en pols</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">9</span></b> = 1 llimona rascada</div>
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<b><i><span style="color: blue;">Elaboració:</span></i></b></div>
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Es tamisa la farina, es posa en el bol
de l'amassadora i s'hi afegeix la farina d'ametlla, el sucre, la
llimona rascada i la canyella.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVXnQ66BU8WJP0dZ_Oeq1B6z9gSHq2InULs0cTyXqL-CSRIP85SonOKGW1-VWbnLCEGAL3qzy-Za8NfffS4yD01VRGlvlUP5Ydz0BuC2yh23YGHFVdkDS-l629CSMP-oDQ7tpqkUPQZk/s1600/P1100973.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVXnQ66BU8WJP0dZ_Oeq1B6z9gSHq2InULs0cTyXqL-CSRIP85SonOKGW1-VWbnLCEGAL3qzy-Za8NfffS4yD01VRGlvlUP5Ydz0BuC2yh23YGHFVdkDS-l629CSMP-oDQ7tpqkUPQZk/s320/P1100973.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Es posa el bol a l'amassadora, i
aquesta es posa amb marxa lenta per a que es barregin els ingredients.
S'hi afegeix l'oli.</div>
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S'hi afegeixen els ous d'un a un. </div>
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Es treballa uns 7 minuts i hi afegim l'impulsor i es deixa treballar uns tres minuts més. </div>
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Als 10 minuts hi afegim les ametlles
crues amb pell.</div>
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Se li donen unes quantes voltes més, fins
que quedin barrejades (amb la mateixa tècnica es pot amassar a mà).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXGVh72irVGbwc2blMUD9p-usWF3_qlHjVjzhXA0qcXsgCuS-Hc4OrQBrjACBZ8dlmwxTpfMbojVXdFYrYqzzuz7WGtIgzDb5XZiyFRho1CL0DMJspNAxRfYvMdgrKRTBYBR1oovO6Cw/s1600/P1100982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXGVh72irVGbwc2blMUD9p-usWF3_qlHjVjzhXA0qcXsgCuS-Hc4OrQBrjACBZ8dlmwxTpfMbojVXdFYrYqzzuz7WGtIgzDb5XZiyFRho1CL0DMJspNAxRfYvMdgrKRTBYBR1oovO6Cw/s320/P1100982.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Es posa un pols de farina sobre la
fusta de treball i s'hi posa la massa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8rtiOWPjdmKRlQ8j6mybQtdLIP68ZtxFIklDYlZmoILJwYnxVzMtwbAPungclOhi0FJVeTZI6qMhanxWyT614JEhF8pGIW1i6uMMckRixVpsZWSak8H-GTjleMjWA_wgcZoUi7dqFPg/s1600/P1100985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8rtiOWPjdmKRlQ8j6mybQtdLIP68ZtxFIklDYlZmoILJwYnxVzMtwbAPungclOhi0FJVeTZI6qMhanxWyT614JEhF8pGIW1i6uMMckRixVpsZWSak8H-GTjleMjWA_wgcZoUi7dqFPg/s320/P1100985.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Amb les mans s'afina i es fa un
cilindre. La massa no s'ha d'enganxar a la fusta de treball. Si
s'enganxa, s'hi tira un pols de farina i al final tindrem un pes de massa de 1060 g.</div>
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Se'n fan 4 parts, que pesarem per a que
quedin iguals.</div>
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Amb les mans s'allarguen fent tires de
forma cilíndrica.</div>
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De la llargada de la safata de forn. La posarem a la nevera uns 30 minuts.</div>
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Després dels 30 minuts, s'aplanen una
mica amb les mans.</div>
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<div style="margin-bottom: 0cm;">
S'agafa un vas i s'hi posa un ou, amb
una forquilla es bat, amb un pinzell es pinten i ja els podem coure.</div>
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<i><b><span style="color: blue;">I es van coent</span></b></i></div>
<div style="margin-bottom: 0cm;">
Amb el comandaments del forn es pot
regular la temperatura de manera aproximada i poc fiable. Per això
és aconsellable utilitzar un termòmetre específic pel forn que
marqui la temperatura de forma exacta. (De totes maneres el forn és un animal
que costa molt i molt de controlar. Vol dir passar-hi, passar-hi hores i
més hores davant d'ell. Cada dia hi descobreixes coses noves. Això es
fer pastisseria, perquè si fas un tortell un pa de pessic o el que sigui i no es cou bé, “mortis calavera”, tot el que has fet, no t'ha servit per res). He posat la safata al forn a 200ºC i en
ser freda, ha baixat a uns 180ºC. Aquesta safata té un gruix de 1.5 mm i perquè quedi ben cuit de sota, els primers 10 minuts només tenia enceses les resistències de sota. Després a dalt i
baix i que no passes dels 180ºC.<br />
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I es deixen coure uns 27 minuts.</div>
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S'agafa una tira de la safata, es posa
sobre un tallador i amb un ganivet es fan trossets d'un centímetre,
tallats una mica en diagonal. S'ha d'anar una mica ràpid perquè les
altres tires també s'han de tallar abans no es refredin. <br />
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Les altres tires les he deixat sobre la
safata calenta i aquesta sobre una fusta per a que aguanti l'escalfor. Les
he tapat amb un drap per a que no els toqui l'aire i no he tingut
cap problema.</div>
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Els he posat sobre la safata.</div>
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I aquesta al fon a 160ºC uns 7 minuts.<br />
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Després dels 7 minuts he tret la
safata, l'he posat sobre fusta i amb molt de compte he girat els
carquinyolis d'un a un. Torno a posar la safata al forn uns 7 minuts
més (tot aquests temps he estat pendent del forn.)<br />
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I ja hem arribat el final d'aquesta laboriosa recepta.<br />
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<i><br /></i>
<i>I aquí tenim els nostres carquinyolis
ben torradets, amb aquests color pàlid que és quan són més bons. Us
animo a fer-los i ja veureu que són molt i molt fàcils de
fer i tindreu unes bones postres. Quan estiguin freds es posen en un
pot de vidre ben tapats per a que no els toqui l'aire i així es
guardaran molts dies</i>. <br />
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<a href="https://drive.google.com/file/d/1bQrZ4hS7xyLuMpX1SEcZXYLRJLO78sc9/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0q1-K7uchz_BJRI7rPXyUSCSQFETJ8FEXAiVEpXO4Vpc6yZ3c-_u95faH-9ffXQcfET7ay_3_2RsbORonEcCPOboZVgT_5niH-Qif8gG1JKEgjI9rtG9MDZ1eX1c7WeMkpaChLsXbJiDM/s400/button_la-recepta-en-pdf.png" /></a></div>
<br />
<br />Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.com3tag:blogger.com,1999:blog-1896342969654101235.post-61910266213016163222016-01-08T01:38:00.000-08:002020-06-12T07:19:01.483-07:00Pa Casolà (II)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhLDFBrChdiEITOITTkhRsqIpBRHgL5ijIgxcJFqD8rwODTtigZxHeB8oXl02kwKZrkO_XXM4jY_OJT2VjSqMgkmGvl_tiTgcHcSRkWGCwqWrukL74AckxaBtIQ321lnp9Rqgt8Qpa6w/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhLDFBrChdiEITOITTkhRsqIpBRHgL5ijIgxcJFqD8rwODTtigZxHeB8oXl02kwKZrkO_XXM4jY_OJT2VjSqMgkmGvl_tiTgcHcSRkWGCwqWrukL74AckxaBtIQ321lnp9Rqgt8Qpa6w/s400/1.jpg" width="400" /></a></div>
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<i>Aquí teniu més pa casolà, d'elaboració artesanal i aquesta vegada el farem rodó. Conté
només els quatre ingredients bàsics: la farina, l'aigua, el llevat i la sal. Veureu com creix la massa durant el temps de cocció, una cosa meravellosa.</i></div>
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Amb les proporcions d'aquesta recepta
sortirà un pes d'aproximadament 670 g.</div>
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<b><i><span style="color: blue;">Ingredients: i Elaboració:</span></i></b></div>
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Per la massa mireu l'entrada del<span style="color: red;"><span style="color: black;"> <a href="http://quehihadepostres.blogspot.com.es/search/label/Pa%20casol%C3%A0">Pa Casolà</a></span> </span>(és molt important la textura de la massa. Ha de ser la justa, que no s'enganxi a la fusta de treball ni a les mans; si s'enganxa, s'hi afegeix una mica de farina. Si és molt dura, malament rai. S'hi pot afegir aigua amb molt de compte i treballar-la una mica més). Es pot fer amb farines diferents i potser canviï la quantitat d'aigua.</div>
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Se li dóna forma rodona.<br />
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Aquí tenim una cistella on hi posarem la massa per llevar.</div>
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Hi posem un drap ben empolsinat amb farina per a que no s'enganxi la
massa.<br />
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Posem la massa a dintre amb els plecs a sobre i així, quan el girem, ens
quedaran a sota i queda la crosta molt més bona.<br />
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Es tapa amb un drap per a què no li toqui
el aire, Es deixa llevar i després de 30 minuts
s'engega el forn. Jo l'he posat sobre la taula de la cuina a temperatura
ambient.</div>
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Després de 52 minuts ( 30 + 22 d'escalfar el forn.)<br />
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Amb molt de compte girant la cistella
el posem sobre una reixeta amb paper de forn. Quant menys el toquem i
remenem millor. En ser llevat baixaria la massa de cop.</div>
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Amb una fulla o un ganivet ben fi s'hi fan uns talls.<br />
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<b><i><span style="color: blue;">I es va coent</span></i></b></div>
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El forn ha tardat 22 minuts per arribar
200ºC. Aquests minuts els hem d'afegir al temps de llevar. En ser la
safata freda, la temperatura baixarà a uns 180ºC, la temperatura de
cocció. Al forn hi he posat abans de engegar-lo, 2 plats amb aigua
per a què faci vapor, la crosta queda molt més bona. No hi poseu
una safata grossa amb aigua perquè traurà escalfor de les resistències de
sota i no es couria de la part de baix. I es deixa coure uns 45 minuts.<br />
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Durant tot aquest temps la temperatura ha estat de 180ºC, ni més
ni menys. Després dels 45 minuts, ha quedat ben cuit. El temps són mesures orientatives ja que depenen de si el
pa és gros o petit i també del tipus de forn).<br />
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Tant d'un costat.<br />
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Com de l'altre.<br />
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Vist de sota.<br />
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Vist de dins.<br />
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I fem la última foto.<br />
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<i><br /></i>
<i>I aquí tenim el nostre pa, sense conservants, colorants,
additius, etc, només amb molta, molta il·lusió de part de qui l'ha
fet.</i><br />
<i><br /></i>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://drive.google.com/file/d/1SxwcN96uFbIT5FFYLTO9CMbQtm_UKXJ-/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOmMCanz02fHIh83LitHR0CDwlskPAVSprMEutwfF4evBm3dgqcNf3DYEzn4NqgM47OnXKGp_UPtOe7hI4GOoyvlm6p6ZbNRneuNoUJE0enPBA5SLTmlMSCIcBd1nt_D7SEFCkIsHadS5/s400/button_la-recepta-en-pdf.png" /></a></div>
<i><br /></i>
<br />Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-34675846391356460672016-01-01T07:36:00.002-08:002020-06-12T07:17:07.981-07:00Tortell de reis 2016<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitw1Ks9FhxV3n1o_MejFyh7hs9ry91O8_MUd-wlB1JTEuVDBAln14kXeGexelNuNrnFHtOCU4pJ6iADD34Ls6dHbUdE8d65bnWE-Vs60d_srWqa9ZzKS3vg30a87mRJNWJxzgci4K0IdE/s1600/1-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitw1Ks9FhxV3n1o_MejFyh7hs9ry91O8_MUd-wlB1JTEuVDBAln14kXeGexelNuNrnFHtOCU4pJ6iADD34Ls6dHbUdE8d65bnWE-Vs60d_srWqa9ZzKS3vg30a87mRJNWJxzgci4K0IdE/s400/1-.jpg" width="400" /></a></div>
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<i><span style="font-size: large;">Bon any 2016!!!</span></i></div>
<div style="margin-bottom: 0cm;">
Aquest any per Reis farem aquest
tortell de trena de brioix igual com el del any 2015 però el farcirem de<a href="http://quehihadepostres.blogspot.com.es/2012/01/muntar-la-trufa.html"> trufa uns 800 g.</a><br />
Sortirà un pes d'aproximadament 1500 g.<br />
<b><i><span style="color: blue;">Elaboració:</span></i></b></div>
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Veure la entrada del<span style="color: red;"> <span style="color: black;"><a href="http://quehihadepostres.blogspot.com.es/search/label/Tortell%20de%20reis%202015">Tortell de reis 2015</a>.</span> </span><br />
<br />
<b><i><span style="color: blue;">I va llevant. </span></i></b><br />
<b><i><span style="color: blue;"><br /></span></i></b>
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Després de 67 minuts (el temps de
llevar i escalfar el forn.)</div>
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<b><i><span style="color: blue;">I es va coent.</span></i></b></div>
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De seguida que l'he tret del forn, quan està ben calent, l'he pintat amb un
pinzell amb oli i així queda molt lluent. <br />
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Quan ha estat ben fred amb un ganivet
de serreta l'he tallat per la meitat.</div>
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Aquí tenim la<a href="http://quehihadepostres.blogspot.com.es/2012/01/muntar-la-trufa.html"> trufa muntada. </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5O2AHNjQIrVq002F6hmltt29qKcjVzTZoH1Rq2jllLneyIRQx4_raVvdeJ4snLo-VGAEXZ_83PMqBj8427RRhWzHpath2Lgh7DexeeOsTiIJ8zoz1O0VgluVCq88bSKj_lfWnfLQs2s/s1600/27-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5O2AHNjQIrVq002F6hmltt29qKcjVzTZoH1Rq2jllLneyIRQx4_raVvdeJ4snLo-VGAEXZ_83PMqBj8427RRhWzHpath2Lgh7DexeeOsTiIJ8zoz1O0VgluVCq88bSKj_lfWnfLQs2s/s320/27-.jpg" width="320" /></a></div>
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Amb la mànega he posat la trufa a la part de baix, <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKo5d9fDwBoWdDauTm8VJu9rE3dBcEagLxFGJYxqK_ZXg6-54I82YoGEAgTsscdSz1dOlWSv6Jcc_fuPCRKSWjL-TSNwop40PxZmm2wrulwgGENiKzXooXRSTQAgEupgADWNDOKr8HFM/s1600/28-57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKo5d9fDwBoWdDauTm8VJu9rE3dBcEagLxFGJYxqK_ZXg6-54I82YoGEAgTsscdSz1dOlWSv6Jcc_fuPCRKSWjL-TSNwop40PxZmm2wrulwgGENiKzXooXRSTQAgEupgADWNDOKr8HFM/s320/28-57.jpg" width="320" /></a></div>
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I hem arribat el final.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMpQpywYr8VJRk2R2TYb36K4a7TXXtXUzWWfJ02WdRcbDmT9621D9khKH6QltRarhCC47Fm6vwwH9E63knSW6ZTgzYcGucUneqiGX7SdeREN1DWSYqppMvV7QFAH_ySGje1mUxF4gRlQ/s1600/1-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMpQpywYr8VJRk2R2TYb36K4a7TXXtXUzWWfJ02WdRcbDmT9621D9khKH6QltRarhCC47Fm6vwwH9E63knSW6ZTgzYcGucUneqiGX7SdeREN1DWSYqppMvV7QFAH_ySGje1mUxF4gRlQ/s400/1-.jpg" width="400" /></a></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCv_elAOCxbxd_UrM4BivtPS5Hk6U7lldR2uL80X94tkTwmrTCpIIdUo42Kdk-X9L5pfHtoJX5yHXYLnRzkSEqOTqkUjM7qPuuRDR4Ojd3sAWoztrsZDlHxMWDrl_7bPFjCB2u0nfu3hY/s1600/31-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCv_elAOCxbxd_UrM4BivtPS5Hk6U7lldR2uL80X94tkTwmrTCpIIdUo42Kdk-X9L5pfHtoJX5yHXYLnRzkSEqOTqkUjM7qPuuRDR4Ojd3sAWoztrsZDlHxMWDrl_7bPFjCB2u0nfu3hY/s400/31-.jpg" width="400" /></a></div>
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La meva idea d'aquest any era de fer entrada d'aquest tortell de la foto inferior. La trena està feta amb 5 tires de brioix i l'elaboració és igual que l'altre, però és molt i molt més difícil. Per això no l'he acabat publicant. En haver-h 5 tires, aquestes han de ser molt més fines i aquí està el problema
a l'hora de treballar-les. De tota manera, amb una mica de pràctica, el de
tres tires és molt i molt més fàcil i el podeu fer molt i molt bé. Quan aquest us quedi bé, feu aquest altre de cinc. Si jo l'he fet, també
el podeu fer vosaltres.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnplhaF2-KHgsLAczjVaxpuWJ1sG4Ki6_2tWnDyDO7nE8bFhugqDEoTRAU8GtBPJno0baYMMLg6fYLbrw_A-0TZ4rYMP46zsJDevGCZJ7ecowx7MG_vqZxdajvi-VbuAwS7NL92uozWa4/s1600/P1100875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnplhaF2-KHgsLAczjVaxpuWJ1sG4Ki6_2tWnDyDO7nE8bFhugqDEoTRAU8GtBPJno0baYMMLg6fYLbrw_A-0TZ4rYMP46zsJDevGCZJ7ecowx7MG_vqZxdajvi-VbuAwS7NL92uozWa4/s400/P1100875.jpg" width="400" /></a></div>
</div>
<i><br /></i>
<i>Que els Reis us portin salut i forces regals!</i><br />
<i><br /></i>
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<a href="https://drive.google.com/file/d/1Dbi8ap1e451brDiQCoyw3yHfNTAmJlwM/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvpKbQmzjQRyCnlf2fjb6fcUnckG200vsCh4s7URWb6DrlR10XH_7Td_ebHmP5bPA63iyA-PYolGxpqN0zTvagWJB3X1Cv3Rms9br_PAapzwhzblbkSuadZtPgWGf9KpbZWF9cOMMkA_U/s400/button_la-recepta-en-pdf.png" /></a></div>
<i><br /></i>
<br />Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-36020147796473133212015-12-23T09:09:00.000-08:002020-06-12T07:14:48.724-07:00Tronc de Nadal de mantega <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVYB7rbNted85OTSueO96wxsDkufEAxeX3AaqSQDLTNmAVB1s-nJAth1R5iKrDwoUi5syC-vgsNfRQlOOVl1Ca2JSLIUpZnvpjX4N-fyvOZQPKBcXJVLZRVUM7fyp-CQ7iMI8vIsitDY/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVYB7rbNted85OTSueO96wxsDkufEAxeX3AaqSQDLTNmAVB1s-nJAth1R5iKrDwoUi5syC-vgsNfRQlOOVl1Ca2JSLIUpZnvpjX4N-fyvOZQPKBcXJVLZRVUM7fyp-CQ7iMI8vIsitDY/s400/1.jpg" width="400" /></a></div>
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<i>Aquests any farem el tronc de Nadal,
estil Sara de massa de braç de gitano, farcit de crema de mantega. El vestit serà de mantega color de xocolata i decorat amb peces de
xocolata.</i></div>
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Sortirà un pes d'aproximadament 560 g.<br />
<b><i><span style="color: blue;">Elaboració:</span></i></b></div>
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Posarem xocolata blanca fosa a 30ºC sobre un portafolis de plàstic. Si voleu, mireu <a href="http://quehihadepostres.blogspot.com.es/2013/03/la-mona-de-pasqua-del-2013.html">la mona de Pasqua de l'any 2013.</a> pel temperat de la xocolata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrGn46bVRF7Eo_mjRTgKDA3UvkMKSwvmI3HnQxakG06DzqhOEWX8JYr54Q001mcP61JiB64TsKi6AFwe5DJGw3DF6OWO-20TkglOzzNgjOJmXjpvx7hOavGWlDsYsc0aq2BBEwsGBr0E/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrGn46bVRF7Eo_mjRTgKDA3UvkMKSwvmI3HnQxakG06DzqhOEWX8JYr54Q001mcP61JiB64TsKi6AFwe5DJGw3DF6OWO-20TkglOzzNgjOJmXjpvx7hOavGWlDsYsc0aq2BBEwsGBr0E/s320/2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7_AbGPLTXxpEiDOnoVFpTwL1hIQRnaTA8EqA86_2ne7AJcSFaWb7QEoa3dTcXXVb0dtRNiHUc8JiS8pNPO8-HNEVHtOp8tRCK_rjYyX4-z9M2HMLEzxIJkrR9h7ENA8o_mZj0g9jJGg/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7_AbGPLTXxpEiDOnoVFpTwL1hIQRnaTA8EqA86_2ne7AJcSFaWb7QEoa3dTcXXVb0dtRNiHUc8JiS8pNPO8-HNEVHtOp8tRCK_rjYyX4-z9M2HMLEzxIJkrR9h7ENA8o_mZj0g9jJGg/s320/3.jpg" width="320" /></a></div>
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Posem l'altra part de foli sobre la xocolata i s'apreta per a que quedi un gruix d'uns 3 mm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKBHLBMjT91_RuXO6QwP5innEc8onD4O9P5hJZjXcbJr4VP122JA_Y1OO9IBiiVvwuofOKIxAnWWMSb57w9fVAEMcPc1assBsLFU8_jAVJrVmt1qS9Vkxywnn7FRK7cPHqqjBybPUbYU/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKBHLBMjT91_RuXO6QwP5innEc8onD4O9P5hJZjXcbJr4VP122JA_Y1OO9IBiiVvwuofOKIxAnWWMSb57w9fVAEMcPc1assBsLFU8_jAVJrVmt1qS9Vkxywnn7FRK7cPHqqjBybPUbYU/s320/4.jpg" width="320" /></a></div>
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He fet una plantilla amb una cartolina
i quan la xocolata ha estat freda, però no del tot, amb la punta del
ganivet he marcat la plantilla i així quan ha estat ben freda ha
sortit de primera.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiab4qZ_QDpE-g2p6EQqkfUEIEqhmO7sErEJMoCbZ5gonrT0kkzD6wBCp9xdWrvfo_67PKQDQn0Wk-hhwKPJy1dwxLY0FkFAOQQ98gLE3P-a1IUVxWt_SwZB7xlYdBhJFrTBt-77VfWYNw/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiab4qZ_QDpE-g2p6EQqkfUEIEqhmO7sErEJMoCbZ5gonrT0kkzD6wBCp9xdWrvfo_67PKQDQn0Wk-hhwKPJy1dwxLY0FkFAOQQ98gLE3P-a1IUVxWt_SwZB7xlYdBhJFrTBt-77VfWYNw/s320/5.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Farem un cornet de paper amb un forat
ben petit i hi posarem xocolata negra fosa a 30ºC i farem aquestes lletres de Bon Nadal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AYkxtTxclllWN7WqvbIk7WwT6ZJlFh-qCBs2LghFxxnaU-NhD8HKQ9yYCW_Uj3BgVmLCgxWr5BEs-Md1Gyir8EVBoYE3wOCNy5cbdlBBIZakJCbRTK0TpYm-tq5orBrenqg25xmlK-s/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AYkxtTxclllWN7WqvbIk7WwT6ZJlFh-qCBs2LghFxxnaU-NhD8HKQ9yYCW_Uj3BgVmLCgxWr5BEs-Md1Gyir8EVBoYE3wOCNy5cbdlBBIZakJCbRTK0TpYm-tq5orBrenqg25xmlK-s/s320/6.jpg" width="320" /></a></div>
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Amb un cornet ben petit, farem decoracions
de xocolata, de diferents formes sobre plàstic. Es deixen refredar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8rbW3Ymw-krAykRFvMHGMn9LXW62H65JvtOGrPPdJwqTglcPDIQybHVLVef1X1lg3d7yESbufct3XlMQYbmu6mAqN-7JyTKDskJaO01nGWHqj3wqkLY6XZWCMI218-AfQ6pGn9S_h0k/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8rbW3Ymw-krAykRFvMHGMn9LXW62H65JvtOGrPPdJwqTglcPDIQybHVLVef1X1lg3d7yESbufct3XlMQYbmu6mAqN-7JyTKDskJaO01nGWHqj3wqkLY6XZWCMI218-AfQ6pGn9S_h0k/s320/7.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Aquí tenim un tros de massa pel braç
de gitano de 340 x 300 mm. Podeu fer les mides que vulgueu (<a href="http://quehihadepostres.blogspot.com.es/search/label/Massa%20pel%20bra%C3%A7%20de%20gitano">veure la massa pel braç de gitano</a>)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1bxrlnnk4g5uXY2s-aYXzCYdoaBwXsoZsCy-WH6RFSgGloag8i-VE4cFZpkMHKCHdN2w_-N8biawaLW8v026340fUve5VyNhD1IIckx2OeWThKQ8Ud1bQgvPooPic-ipIyArHmi5OM0/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1bxrlnnk4g5uXY2s-aYXzCYdoaBwXsoZsCy-WH6RFSgGloag8i-VE4cFZpkMHKCHdN2w_-N8biawaLW8v026340fUve5VyNhD1IIckx2OeWThKQ8Ud1bQgvPooPic-ipIyArHmi5OM0/s320/8.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
250 g de mantega.<a href="http://quehihadepostres.blogspot.com.es/2012/01/crema-de-mantega-i-torrar-ametlles.html"> (veure muntar la Mantega)</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5S316jQExgOV09bDf67GrTIkQ1anNwmwWPsAG1grwBBj_QZ2nFrwtkzxyu8aEtX8Dtm3GRhyphenhyphenJbmZIJkXYTjyhNiyndNPT4qGDnncE08bqVytcF6mNZVSu9ztoFCDnepl26jdH8dQ2f-U/s1600/1-+Muntar+nata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5S316jQExgOV09bDf67GrTIkQ1anNwmwWPsAG1grwBBj_QZ2nFrwtkzxyu8aEtX8Dtm3GRhyphenhyphenJbmZIJkXYTjyhNiyndNPT4qGDnncE08bqVytcF6mNZVSu9ztoFCDnepl26jdH8dQ2f-U/s320/1-+Muntar+nata.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Posarem la massa de l'altre costat i
amb una espàtula hi posem crema de mantega en una capa ben fina.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-3zLRzwqlvNKdmteHCQyb1cXnMB5uaJjMOJ2jn3RvJ-eJfgGP-eaaJlrH0Xx178IXRZ1mLw56xhgD_o1FRepOUKxDnoUPSKBeQf3zQaNoKAK4Wvx0sReKNQQ4ckCiswtBqPC1tCzE2g/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-3zLRzwqlvNKdmteHCQyb1cXnMB5uaJjMOJ2jn3RvJ-eJfgGP-eaaJlrH0Xx178IXRZ1mLw56xhgD_o1FRepOUKxDnoUPSKBeQf3zQaNoKAK4Wvx0sReKNQQ4ckCiswtBqPC1tCzE2g/s320/9.jpg" width="320" /></a></div>
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Amb les mans i amb l'ajuda del paper el
cargolem una mica. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkZRL-lk2kXZlmEeYs14DDdhAqSRMmcDdvw69J7puykVLpWAbqSSLFHl9-m1WwbyZ44f7TCau6p9PAb9pP1Rt9EZNZKGLqPR0hD7d1gN9Mmq3Yz13qvWj0XReoGVy-CLFT6LKrcudBSw/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkZRL-lk2kXZlmEeYs14DDdhAqSRMmcDdvw69J7puykVLpWAbqSSLFHl9-m1WwbyZ44f7TCau6p9PAb9pP1Rt9EZNZKGLqPR0hD7d1gN9Mmq3Yz13qvWj0XReoGVy-CLFT6LKrcudBSw/s320/10.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
El cargolem tot, amb la mà esquerra
s'aguanta el paper i amb la dreta i amb l'ajuda d'un estri l'apretem per a
que quedi ben rodó. Es deixa reposar un moment.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFG2zhTlFOAQleowRPQ0vo2_OwI8vebu0hbjXVzufTdXnoUa3eaeSSsB6iCW3upn-kTNuXG6CgZPkJY0DPaDCCRbImDxR0tZvTvmG2CZOYZ75L0qFDwdvAZIyVSsl-6OTDxSU2Bf6qodc/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFG2zhTlFOAQleowRPQ0vo2_OwI8vebu0hbjXVzufTdXnoUa3eaeSSsB6iCW3upn-kTNuXG6CgZPkJY0DPaDCCRbImDxR0tZvTvmG2CZOYZ75L0qFDwdvAZIyVSsl-6OTDxSU2Bf6qodc/s320/11.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Amb un ganivet de serreta tallarem dos
talls en diagonal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhXkjPD3J1G44G3PDvfQdlj_OMUJRU6eP_spJeny0pjbSutNlzQkrdeJfWRhZwDEFSnfelHfab03Cyd2o1IHLfJ35fxcXFhYu6-L7vACtpAt6puEY7zuVd_lEkn72AfEUQj0eUmh8W-8/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhXkjPD3J1G44G3PDvfQdlj_OMUJRU6eP_spJeny0pjbSutNlzQkrdeJfWRhZwDEFSnfelHfab03Cyd2o1IHLfJ35fxcXFhYu6-L7vACtpAt6puEY7zuVd_lEkn72AfEUQj0eUmh8W-8/s320/12.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Amb el ganivet de
serreta s'arrodoneix la part de sota de les peces que sobren per a què s'ajuntin
bé a la base i s'hi posa mantega. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QCcb_RDLpOmg4Z1_UhJbG-2VNqDRivgJw-OULJu7YPHZ6MesNQXqaHsEWdmEhx83FtbR_eMnPX-Ixz7T49RTgC8KL4FBj0ujAYpo7zGQQ6bR-c5qHhZAoU2MbCpb2ciZUqoIwmDKzNM/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QCcb_RDLpOmg4Z1_UhJbG-2VNqDRivgJw-OULJu7YPHZ6MesNQXqaHsEWdmEhx83FtbR_eMnPX-Ixz7T49RTgC8KL4FBj0ujAYpo7zGQQ6bR-c5qHhZAoU2MbCpb2ciZUqoIwmDKzNM/s320/13.jpg" width="320" /></a></div>
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I les muntem.<span style="text-align: start;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAEjl2AcGt8SmGCqk7syzyI3LgYlHpR14s0JzTb2_bBuTIKTHg_NlOagFmt5QgA4AaE3-NJuEv2vIhcluHg4CuKwduhI7YrlyzJ6x4BAtIlglVWKAHgtMsKnZM-hME5yAPI8pdJPQdEc/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAEjl2AcGt8SmGCqk7syzyI3LgYlHpR14s0JzTb2_bBuTIKTHg_NlOagFmt5QgA4AaE3-NJuEv2vIhcluHg4CuKwduhI7YrlyzJ6x4BAtIlglVWKAHgtMsKnZM-hME5yAPI8pdJPQdEc/s320/14.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
Amb la espàtula s'hi posa una capa fina
de mantega als costats i a sobre.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguT_wJM3pxG7L8GmVlbfJiBbDmgDTJI8DytT3DDb1gwAFnVkEJCX8w9WGDsrJaZGqb0rfEkbu1osP34nYZWa9U6G3gCPWo0Pqg0ulXaGSef7W3D6tjnZcgbRSPJ8fgw-VQS-LZEfJEFFU/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguT_wJM3pxG7L8GmVlbfJiBbDmgDTJI8DytT3DDb1gwAFnVkEJCX8w9WGDsrJaZGqb0rfEkbu1osP34nYZWa9U6G3gCPWo0Pqg0ulXaGSef7W3D6tjnZcgbRSPJ8fgw-VQS-LZEfJEFFU/s320/15.jpg" width="320" /></a></div>
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S'hi posa granet <a href="http://quehihadepostres.blogspot.com.es/2012/01/crema-de-mantega-i-torrar-ametlles.html">d'ametlla </a>a les parets
de la base i a la part de sobre. Quan he arribat a aquest punt l'he posat a
la nevera una bona estona per a que la mantega quedés una mica dura. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GrlT657ZkLPLxwrl1w71N5RQLN8-7_TNXV-NHXxVak0rdMIPvWhH7tfayIcp2SDT7kZImsT6IBb5vDf1B0hMpnzMdFFaLYrcBZ2dkVIC8jHJlr10RFLCE9aZq2nNmulrnP1LqORq9TU/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GrlT657ZkLPLxwrl1w71N5RQLN8-7_TNXV-NHXxVak0rdMIPvWhH7tfayIcp2SDT7kZImsT6IBb5vDf1B0hMpnzMdFFaLYrcBZ2dkVIC8jHJlr10RFLCE9aZq2nNmulrnP1LqORq9TU/s320/16.jpg" width="320" /></a></div>
</div>
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Posarem la mantega en una mànega
pastissera i amb un cornet ben petit, planer i arrissat, el vestirem.</div>
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Posant una capa molt i molt fina a tot vol.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDEqjI-wI-xTAf3uNPlz4bYGLRIG5lU9jHn4HEz5rV9oiGpwzqaJ13IzOl02oTiRWOqPvsaX6iZ9YTJo11wbpDOoXIjlUlp90mKIw6c-V5vOU4h8MVGUncLRYVPS1pKAMHj6zrR2L-ZQ/s1600/17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDEqjI-wI-xTAf3uNPlz4bYGLRIG5lU9jHn4HEz5rV9oiGpwzqaJ13IzOl02oTiRWOqPvsaX6iZ9YTJo11wbpDOoXIjlUlp90mKIw6c-V5vOU4h8MVGUncLRYVPS1pKAMHj6zrR2L-ZQ/s320/17.jpg" width="320" /></a></div>
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A la mantega hi he barrejat una mica de xocolata negra fosa a 30ºC per a que quedi d'aquest color.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQjcCGFLx7ZUdjTPEhBg8DCv6K86An6TFmuoKudk0OEQaEvPfPQOuMNrgSxMuzP_Mw5iaI8b5pm9x-3YNRV13bKDOga3Gm-hUtuGiv9iFTh_jUfNFPfedmU4_zYRUrqdsnwlp9bwZx2o/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQjcCGFLx7ZUdjTPEhBg8DCv6K86An6TFmuoKudk0OEQaEvPfPQOuMNrgSxMuzP_Mw5iaI8b5pm9x-3YNRV13bKDOga3Gm-hUtuGiv9iFTh_jUfNFPfedmU4_zYRUrqdsnwlp9bwZx2o/s320/18.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<div style="margin-bottom: 0cm;">
L'adornarem i farem les últimes fotos. </div>
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<div style="margin-bottom: 0cm;">
<i><br /></i>
<i>És millor fer-lo un dia per altre i
posar-lo a la nevera. I ja hem arribat al final de la recepta i es pot
dir, al final del 2015. Que tingueu un bon Nadal, una molt bona
entrada d'any nou i un feliç 2016!</i><br />
<i><br /></i>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://drive.google.com/file/d/1hffvaa627lDyflk-LfN5zRjzt_3OC28a/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiybuMR4MdASyAwVqg8Mp977TsVU6vJoAcI_rLDmDOezUwK1OsbJez1Nd0S3Qdk8m_-QpDmAwc5A6qgWQYf9xlFiWIQ_XVqBUuvp3cBRWth6sSrzarvaFWRqKmI-3phGlQV5Bn2oQExskp/s400/button_la-recepta-en-pdf.png" /></a></div>
<i><br /></i>
<br /></div>
Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-82192593750524957422015-12-15T07:29:00.003-08:002020-06-12T04:18:13.779-07:00Torró trufat de gerds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsjEB2sr_L_4eOoFUxQukaRqZt8irXnES69d2guEUFr5GA_YZITLixNExACHQR0s06EoktVmv_2T4LEkrRPr2dRb1Vfy-1X1plRhqQZKO49ut9qFPD5yngnVrYOBeYTUPcmYiwg9fNJ4/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsjEB2sr_L_4eOoFUxQukaRqZt8irXnES69d2guEUFr5GA_YZITLixNExACHQR0s06EoktVmv_2T4LEkrRPr2dRb1Vfy-1X1plRhqQZKO49ut9qFPD5yngnVrYOBeYTUPcmYiwg9fNJ4/s400/1.jpg" width="400" /></a></div>
<div style="margin-bottom: 0cm;">
<i>Aquests any farem el torro trufat en
gerds, molt senzill de fer i molt bo!!</i></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Cada barra de torró tindrà un pes
d'aproximadament 165 g.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: blue;"><i style="color: blue; font-weight: bold;">Ingredients: </i>per una barra</span></div>
<div style="margin-bottom: 0cm;">
<span style="color: red;"><b>1</b></span> = 125 g de xocolata amb llet
per fondre.</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">2</span></b> = 50 g xocolata blanca.</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">3 </span></b>= 25 g de gerds (fruita).</div>
<div style="margin-bottom: 0cm;">
<b><span style="color: red;">4</span></b> = 12 g de mantega.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUuFzwFDi2vY5i-j-mhch6yqfRwGtangMuNdGIK4bpSuT3YVCX2FWNMqH1H4o2UsoIFnMlRniI2gW4GQuZ3NDx1J4tNESpnHeC9GoolPXOqBBjsmLEjfDZmyyD5bDuu4oA_aUwKCxhOI/s1600/P1100734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUuFzwFDi2vY5i-j-mhch6yqfRwGtangMuNdGIK4bpSuT3YVCX2FWNMqH1H4o2UsoIFnMlRniI2gW4GQuZ3NDx1J4tNESpnHeC9GoolPXOqBBjsmLEjfDZmyyD5bDuu4oA_aUwKCxhOI/s320/P1100734.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<b><i><span style="color: blue;">Elaboració:</span></i></b></div>
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<div style="margin-bottom: 0cm;">
Aquí tenim el motlle. 185mm x 35mm
per 23mm de alçada. Podem multiplicar o dividir proporcionalment els
ingredients si volem omplir un motlle més gran o més petit. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhw7NUTrFE29Gu8pPV3gJQYdukvyU0y1a4CuwImMN_rrR99MAp_1yZNS_6bn1hu3CwVVd1MRBU6L8OMLs7Yc0xkJIbmvH_UwFg8GQoVz-xSRKjk2GmbaqTvwrnm9EtNyY1OLEayiYfm9M/s1600/P1100731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhw7NUTrFE29Gu8pPV3gJQYdukvyU0y1a4CuwImMN_rrR99MAp_1yZNS_6bn1hu3CwVVd1MRBU6L8OMLs7Yc0xkJIbmvH_UwFg8GQoVz-xSRKjk2GmbaqTvwrnm9EtNyY1OLEayiYfm9M/s320/P1100731.jpg" width="320" /></a></div>
Agafarem el plat de xocolata de llet i<span style="color: red;"> </span>anirem per fondre-la. Va molt i molt bé aquesta pistola d'aire calent: s'aguanta a
uns 10 centímetres d'alçada de la xocolata i amb la llengua
pastissera es remena sense parar. També hi han altres maneres de fondre-la. Si voleu, mireu, <a href="http://quehihadepostres.blogspot.com.es/2013/03/la-mona-de-pasqua-del-2013.html"><span style="color: red;">La mona de
Pasqua </span></a><span style="color: red;"><a href="http://quehihadepostres.blogspot.com.es/2013/03/la-mona-de-pasqua-del-2013.html">any 2013</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiHiXjfJGtDGh9TOl7k8X2Iq8xoLkTdPteHTWrM7MD2yyReXJNtX7J9isxBSQonNgGx3Sbzeb9K_BVuqRRtLqn8eAzslUU0s2lePEV7sqvu1Ca3hd18iy2yG5BHNAm8euM-7IayfIDkk/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiHiXjfJGtDGh9TOl7k8X2Iq8xoLkTdPteHTWrM7MD2yyReXJNtX7J9isxBSQonNgGx3Sbzeb9K_BVuqRRtLqn8eAzslUU0s2lePEV7sqvu1Ca3hd18iy2yG5BHNAm8euM-7IayfIDkk/s320/4.jpg" width="320" /></a></div>
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</div>
<div style="margin-bottom: 0cm;">
Es va fonen i afinant. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Szpo5pf9vrWp9ppCq1E73n7uAvxkEdc2xo6GYmkg4I1G8LQS9E1RofR9KT9p4fggY5ezwvH259d80BfF4Y_qhrZpARDXWMNelAOGyhyelc4wDK5JllRp_RJAYXpRXUVzJ2NNlgZPNkM/s1600/P1100738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Szpo5pf9vrWp9ppCq1E73n7uAvxkEdc2xo6GYmkg4I1G8LQS9E1RofR9KT9p4fggY5ezwvH259d80BfF4Y_qhrZpARDXWMNelAOGyhyelc4wDK5JllRp_RJAYXpRXUVzJ2NNlgZPNkM/s320/P1100738.jpg" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
Ja la tenim fina. La temperatura màxima ha d'estar entre els 40ºC i els 45ºC. La comprovarem amb un termòmetre per líquids.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2S9dUX5y2UDPJ8dnxB1swMLfUDu3VkThh3FMip0i0CVS5MdRltYfbscV0g8twGVfLmqG4Pgitu1pwTfPESmNWLNh6HxBqwCbQrbABfgrTKYAUy1grrwVR03a-6VvO7aE3R6_-RCE8jk/s1600/P1100740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2S9dUX5y2UDPJ8dnxB1swMLfUDu3VkThh3FMip0i0CVS5MdRltYfbscV0g8twGVfLmqG4Pgitu1pwTfPESmNWLNh6HxBqwCbQrbABfgrTKYAUy1grrwVR03a-6VvO7aE3R6_-RCE8jk/s320/P1100740.jpg" width="320" /></a></div>
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També va molt i molt bé per mesurar la temperatura de la xocolata aquest
termòmetre-pistola d'infraroig digital (mesura des -50 ° C fins a 380 ° C). És la primera vegada que el faig servir. El vaig comprar per a controlar la temperatura d'un forn de
llenya, per coure el pa casolà (estic ben segur que també anirà bé i
està molt bé de preu). La diferència que marquen és
molt petita i per fer aquesta feina va de primera.<br />
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Amb la llengua pastissera es continua
afinant fins que es refredi a uns 30ºC-31ºC. És la temperatura que ha de tenir per encamisar el motlle.</div>
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Posem una mica de xocolata en el
motlle i la que sobri es guarda. Mourem el motlle d'un
costat a l'altre perquè la xocolata s'enganxi a tot vol. Ho farem una
mica depressa i posarem el motlle al revés per a que descansi sobre la
vora del plat. Així la xocolata sobrant caurà el fons (no he
fet fotos perquè la xocolata s'hagués refredat i malament rai...) </div>
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Podeu pensar de posar la xocolata a més temperatura i així tenir més temps abans no es refredi... però no és així perquè si li
posem amb més temperatura, en girar el motlle caurà quasi tota i
no quedarà agafada a les parets. A més la que quedi quedarà soldada al
motlle i a l'hora de treure el torró tindrem problemes. Feu clic a la foto i
veureu el gruix que ha quedat a les parets (aquesta feina es diu
encamisar el motlle).<br />
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Fondrem la xocolata blanca.<br />
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I hi afegim la mantega.<br />
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Amb la llengua pastissera es barreja.<br />
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Amb una forquilla aixafem els gerds fins que ens quedi
una polpa.<br />
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La posem en el plat de la xocolata blanca.<br />
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Amb la llengua pastissera es torna a barrejar.<br />
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La posem en una mànega pastissera en un forat de sortida gran i fem una tira al centre del motlle.<br />
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Escalfarem la xocolata de llet restant, tot remenant, a 30ºC-31ºC
i omplim el motlle.<br />
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Aixecarem el motlle una miqueta i el
deixarem caure sobre la fusta de treball per a que quedi ben compacta,
unes tres o quatre vegades. I es deixa refredar.</div>
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L'he fet un dia al vespre i al matí l'he tret del
motlle.<br />
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Amb la mateixa tècnica he fet una barra
de xocolata negra farcida de gerds i xocolata blanca i una altra de
xocolata blanca farcida de gerds i xocolata de llet.</div>
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I fem l'acabat final.</div>
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<i><br /></i>
<i>Les volia tallar per la meitat per veure-les
de dins, però no ho he fet perquè així les podré regalar.</i><br />
<i><br /></i>
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<a href="https://drive.google.com/file/d/1zffbySwDmfsZHLBnksp8QmD5oZ5mA_vP/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCj7fb6qUMCVXiQjsVkaK6xXDjIToTXFyHOnSBFm4JVC2DXqNHgbwTsm4a4vmwn6iQwtE0MEQmxUtV5p-GrNuSBeza_z9ZHDJ5CSLQ5TvEbIMEBgNOmQHTSBT14MUj5DnWhwCLtSAceCZ/s400/button_la-recepta-en-pdf.png" /></a></div>
<i></i>Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.comtag:blogger.com,1999:blog-1896342969654101235.post-3495834437940252222015-12-10T03:16:00.002-08:002020-06-12T04:16:20.025-07:00Pa barretes petites <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQlgNW8bqxH2rMVpPQBDJ7I-YzBz3d-R3k-2xpCrC9fFEu3PE7rWXcjMobWsK7TtVI-cu0Rhi0xzDOt_YiPRjHozkln539_aPVuoU-fuonhM220svsS7-LZ8vLQoKjQRA2w047vJbgqhO/s1600/1-79.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQlgNW8bqxH2rMVpPQBDJ7I-YzBz3d-R3k-2xpCrC9fFEu3PE7rWXcjMobWsK7TtVI-cu0Rhi0xzDOt_YiPRjHozkln539_aPVuoU-fuonhM220svsS7-LZ8vLQoKjQRA2w047vJbgqhO/s400/1-79.jpg" width="400" /></a></div>
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<span style="color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 11pt;">Modificada
(15-8-2016)</span></div>
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<i>Avui farem aquestes barretes artesanes
petites de pa casolà, per fer un bon esmorzar o berenar. Feu-les
xucades amb tomates de penjar, un raig d'oli d'oliva i un bon tall de
pernil o llonganisa. Que en són de bones!!!</i></div>
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<br /></div>
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Amb les proporcions d'aquesta recepta
sortirà un pes per barreta de d'aproximadament 78 g.</div>
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<b><i><span style="color: blue;">Ingredients i elaboració:</span></i></b></div>
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Per la massa mireu l'entrada de la<a href="http://quehihadepostres.blogspot.com.es/2013/05/coca-de-pa.html"> Coca de pa </a>i tindrem un pes de massa de 810 g més o menys. Si es vol
amassar a mà, mireu la <span style="color: red;"><a href="http://quehihadepostres.blogspot.com.es/2012/02/pasta-de-brioix.html">pasta de brioix.</a></span></div>
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Tallarem 9 trossos de 90 g cada un. Els
pesem per a què quedin tots igual.</div>
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Agafem un trosset i amb les mans
dobleguem els costats cap al mig.</div>
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Li donem la volta i amb la mà se li
dóna forma rodona.</div>
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Els deixem reposar uns 5 a 10 minuts. </div>
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Comencem a fer la forma de la barreta.
Amb les mans s'aplana la massa.</div>
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Agafem les tres puntes de dalt i les
dobleguen.</div>
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I es va enrotllant apretant una mica la
massa de davant.</div>
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En aquests moments hem de tenir poca
farina sobre la fusta de treball. Amb les dues mans formem la
barreta.</div>
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Les posem sobre una tela de roba que
tindrem enfarinada i així no s'enganxaran a la hora de posar-les
sobre el paper de forn. Per cada filera s'aixeca la roba per a què
no s'enganxin de costat. Aquesta roba la tinc sobre la taula de la
cuina a temperatura ambient. Hi he posat una capseta a cada costat.</div>
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Es tapa amb el drap per a què no li
toqui el aire. Es deixa llevar, després d'uns 30 minuts s'engega el
forn.</div>
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Després de 52 minuts ( 30 + 22 de
escalfar el forn.)</div>
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Amb molt de compte he tret una capseta
i he estirat la el drap per poder-les manipular més bé. </div>
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Les posem sobre una reixeta amb paper
de forn i amb una fulla d'afaitar o un ganivet ben fi s'hi fa un
petit tall al centre.</div>
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<b><i><span style="color: blue;">I es va coent.</span></i></b></div>
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El forn ha tardat 22 minuts per arribar
220ºC. Aquests minuts els hem d'afegir al temps de llevar. En ser la
safata freda, la temperatura baixarà a uns 180ºC. Al forn hi he
posat abans de engegar-lo, un plat amb aigua per a què faci vapor,
la crosta queda molt més bona. No hi poseu una safata grossa amb
aigua perquè traurà escalfor de les resistències de sota i no es
courien de la part de sota.</div>
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Els primers 8 minuts només tenia
enceses les resistències de la part de sota, després a dalt i a
baix sense ventilador. Es deixen coure uns 24 minuts.<br />
<br />
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La temperatura de coure mireu el
termòmetre. Els temps són mesures orientatives ja que depenen de si
les barretes son grosses o petites. º de 24 minuts ha quedat
ben cuit.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEuLwGeDk3XFi2y3rhIilrJYINfiBFDKA58cUuG7-DSCoPqQMoyVFyFsyXk46bTaTjzBUUZBWMKixDer9kOsrLFEBj21sgHOx0-nChteECdnYPh-Shf5p1V5VdKxtonCLW4RZSZsDoX_4/s1600/25-63.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEuLwGeDk3XFi2y3rhIilrJYINfiBFDKA58cUuG7-DSCoPqQMoyVFyFsyXk46bTaTjzBUUZBWMKixDer9kOsrLFEBj21sgHOx0-nChteECdnYPh-Shf5p1V5VdKxtonCLW4RZSZsDoX_4/s320/25-63.jpg" width="320" /></a></div>
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Hem arribat el final de aquesta
laboriosa recepta. </div>
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Vist de dalt.</div>
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Vist de sota.</div>
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<i>Aquestes barretes són pel meus nets,
en Martí i la Mireia. Ells diuen: que en són de bones les barretes
que fa el avi Ramon!</i><br />
<i><br /></i>
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<a href="https://drive.google.com/file/d/10QjOEcwqyZFPdbRFd2RuVQvsQUraoOH_/view?usp=sharing" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjK6pW4zLl_fp3ExNo0bVePe6lrucNJKeNVFC1-cWJRJchnJMSPprJfe9lBc8XIlwPAmsofLInyYBvw6CH-DDf6IEiF6qAl28vs138TflzFQwC92SXTnFUic4q8mwJ8rp6Mw-tXbzN1xbD/s400/button_la-recepta-en-pdf.png" /></a></div>
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<br /></div>
Ramon Juanolahttp://www.blogger.com/profile/01493212161418681423noreply@blogger.com