{"id":406,"date":"2012-07-13T16:23:12","date_gmt":"2012-07-13T16:23:12","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=406"},"modified":"2012-07-13T16:23:12","modified_gmt":"2012-07-13T16:23:12","slug":"recepta-del-croissant-de-mantega","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2012\/07\/recepta-del-croissant-de-mantega\/","title":{"rendered":"Recepta del Croissant de Mantega"},"content":{"rendered":"

\"\"<\/p>\n

Sabeu que croissant en franc\u00e8s vol dir creixent? Referint-se a la fase de creixement de la lluna, que s\u2019assimila a la forma del croissant. Doncs aquesta setmana vol\u00edem compartir amb vosaltres la recepta del croissant de mantega, un producte que poc a poc s\u2019est\u00e0 introduint a les pastisseries i als forns del nostre pa\u00eds.<\/p>\n

Els ingredients que necessitarem son els seg\u00fcents:<\/p>\n

– Brisa Hojaldre<\/a>: 1.000g
\n– Llevat fresc: 50g
\n– Sucre: 80g
\n– Aigua: entre 630 i 650g
\n– Mantega: 280 i 350g per quilo de massa<\/p>\n

Per comen\u00e7ar barrejarem tots els ingredients dins l\u2019amassadora, menys la mantega. I un cop els tinguem ben amassats deixarem reposar la massa en bloc tapada amb un pl\u00e0stic dins d\u2019un refrigerador, uns 30 minuts.
\nAra ja ser\u00e0 el moment d\u2019agafar la mantega, en necessitarem entre 280g i 350g per quilo de massa per fer els plecs. Farem 3 plecs senzills i dos de dobles segons el gust.
\nI altre cop cap al refrigerador, aquest cop entre 30 i 60 minuts, tamb\u00e9 tapats amb pl\u00e0stic.
\nEl seg\u00fcent pas ser\u00e0 estirar-los amb la laminadora a la mida habitual, tallar les peces i formar els croissants. Per \u00faltim ja nom\u00e9s en faltar\u00e0 pintar-los amb ou i deixar-los fermentar fins que tinguin aproximadament un 60% de volum final desitjat, tornar-los a pintar amb l\u2019ou i coure\u2019ls al forn de sola durant 15 minuts a 190\u00ba.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sabeu que croissant en franc\u00e8s vol dir creixent? Referint-se a la fase de creixement de la lluna, que s\u2019assimila a […]<\/p>\n","protected":false},"author":2,"featured_media":407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,19],"tags":[4,53,13,56,48],"class_list":["post-406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-croissants","tag-farina","tag-forner","tag-pastisser","tag-tendencies"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/406","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=406"}],"version-history":[{"count":2,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/406\/revisions"}],"predecessor-version":[{"id":409,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/406\/revisions\/409"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/407"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}