{"id":1448,"date":"2015-02-20T11:14:46","date_gmt":"2015-02-20T11:14:46","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=1448"},"modified":"2015-02-20T11:14:46","modified_gmt":"2015-02-20T11:14:46","slug":"recepta-pa-de-viena","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2015\/02\/recepta-pa-de-viena\/","title":{"rendered":"Recepta pa de Viena"},"content":{"rendered":"<p><a href=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2015\/02\/pa-de-viena.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-1449\" src=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2015\/02\/pa-de-viena-150x150.jpg\" alt=\"pa de viena\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2015\/02\/pa-de-viena-150x150.jpg 150w, https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2015\/02\/pa-de-viena-142x142.jpg 142w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>Com ve diu el seu nom el <strong>pa de Viena<\/strong> prov\u00e9 d\u2019\u00c0ustria i originalment s\u2019elaborava amb forns de vapor. Avui en dia ha evolucionat molt aquest tipus de <strong>pa dol\u00e7<\/strong> i actualment en podem trobar de moltes formes i mides. A continuaci\u00f3 us detallem la recepta.<\/p>\n<p>Per comen\u00e7ar necessitarem els seg\u00fcents ingredients:<\/p>\n<p><a title=\"farina FA 10 ylla1878\" href=\"http:\/\/www.ylla1878.com\/productes\/carta\/4\" target=\"_blank\">Farina FA 10<\/a>: 1.000 gr.<br \/>\nSal: 20 gr.<br \/>\nSucre: 50 gr.<br \/>\nMantega: 40 gr.<br \/>\nLlet en pols: 30 gr.<br \/>\nLlevat: 20 gr.<br \/>\nMillorant: opcional<br \/>\nAigua: 550 gr.<\/p>\n<p>Primerament comen\u00e7arem amassant tots els ingredients a una velocitat moderada i seguidament deixarem reposar la massa en bloc entre 1 hora i 1 hora i mitja.<br \/>\nLlavors dividirem i formarem els pans a ma, i els tornarem a deixar en rep\u00f2s perqu\u00e8 fermentin durant 2 hores. L\u2019\u00faltim pas ser\u00e0 coure les diferents peces en un forn de sola.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Com ve diu el seu nom el pa de Viena prov\u00e9 d\u2019\u00c0ustria i originalment s\u2019elaborava amb forns de vapor. Avui [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1449,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,19],"tags":[120,644],"class_list":["post-1448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-pa-de-viena","tag-pa-dolc"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/comments?post=1448"}],"version-history":[{"count":1,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1448\/revisions"}],"predecessor-version":[{"id":1450,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1448\/revisions\/1450"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/1449"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=1448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=1448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=1448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}