{"id":663,"date":"2013-02-08T14:47:18","date_gmt":"2013-02-08T14:47:18","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=663"},"modified":"2013-02-08T14:47:18","modified_gmt":"2013-02-08T14:47:18","slug":"recepta-bunyols-de-vent-fregits","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2013\/02\/recepta-bunyols-de-vent-fregits\/","title":{"rendered":"Recepta Bunyols de vent fregits"},"content":{"rendered":"

\"\"<\/p>\n

Amb el carnestoltes arriben els bunyols que normalment estan disponibles a pastisseries i forns de pa des de carnestoltes fins quaresma. De bunyols en podeu fer de molts tipus: de xocolata, de crema i de nata, per\u00f2 avui volem compartir amb vosaltres la recepta b\u00e0sica: els bunyols de vent fregits.<\/p>\n

Per comen\u00e7ar necessitarem els seg\u00fcents ingredients:<\/p>\n

. Farina \u201cESPUMA\u201d<\/a>: 150 g
\n. Sal: 5 g
\n. Mantega: 125 g
\n. Llet: 500 ml
\n. Ous: 5 unitats<\/p>\n

Iniciarem la recepta posant la llet, la mantega i la sal al foc fins que arrenqui el bull, despr\u00e9s agafarem la esp\u00e0tula de fusta i afegirem poc a poc a la pasta a farina ESPUMA.
\nSeguidament deixarem reposar la massa fins que agafi la temperatura ambient, trigar\u00e0 uns 30 minuts aproximadament.
\nUn cop passat aquest temps posarem la massa dins la batedora amb l\u2019accessori de la pala, per afegir els 5 ous un a un. Hem de notar que la massa els va absorbint.
\nQuan ho tinguem tot lligat posarem la massa a la m\u00e0niga pastissera, farem els bunyols i els anirem posant a la fregidora, la temperatura ideal del oli seria d\u2019uns 170 a 180\u00ba.
\nPer \u00faltim nom\u00e9s en faltar\u00e0 arrebossar els bunyols amb sucre.<\/p>\n

Molt bon profit i bon carnestoltes!<\/p>\n","protected":false},"excerpt":{"rendered":"

Amb el carnestoltes arriben els bunyols que normalment estan disponibles a pastisseries i forns de pa des de carnestoltes fins […]<\/p>\n","protected":false},"author":2,"featured_media":664,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,19],"tags":[165,163,166,50,164],"class_list":["post-663","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-bunyols-de-vent","tag-carnestoltes","tag-massa-dels-bunyols","tag-pastisseria","tag-quaresma"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/663","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=663"}],"version-history":[{"count":2,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/663\/revisions"}],"predecessor-version":[{"id":666,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/663\/revisions\/666"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/664"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}