{"id":1017,"date":"2012-09-13T07:55:00","date_gmt":"2012-09-13T07:55:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1017"},"modified":"2024-05-14T15:08:35","modified_gmt":"2024-05-14T13:08:35","slug":"tortell-de-pasta-de-full-farcit-de-nata","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/roscon-de-hojaldre-relleno-de-nata\/","title":{"rendered":"Tortell de pasta de full farcit de nata"},"content":{"rendered":"<p>Rosc\u00f3 de pasta de full farcit de nata, el Forner d&#039;Alella els mostrem com preparar aquesta deliciosa v\u00eddeo recepta. Si seguiu els nostres passos ja veureu que rica us quedar\u00e0. No oblideu seguir-nos<br>Segueix els passos per preparar el Rosc\u00f3n. Pots veure el V\u00eddeo.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Tortell de pasta de full farcit de nata\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/K2yjL_DS-sQ?start=8&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dues bases de massa de pasta de full rodones, si vols preparar la teva pasta de full clica aqu\u00ed<\/li>\n\n\n\n<li>1\/2 litre de Nata per muntar 35 % mat\u00e8ria greix<\/li>\n\n\n\n<li>Sucre m\u00f2lt per a decoraci\u00f3<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Traiem la base de la massa del seu embolcall procurant que ens quedi una rodona perfecta. Seguidament mitjan\u00e7ant un plat de menor di\u00e0metre, situat al centre de la massa, tallarem amb un ganivet al voltant del mateix.<\/li>\n\n\n\n<li>Separarem la part central que podrem utilitzar per a qualsevol altra recepta de pasta de full. Aprofitant el paper embolcall el dipositem sobre la llauna que posteriorment posarem al forn.<\/li>\n\n\n\n<li>Fem exactament igual amb la segona base de massa.<\/li>\n\n\n\n<li>Pintem amb aigua els dos c\u00e8rcols de massa i els unim per la part que hem humitejat procurant que s&#039;enganxin les dues parts.<\/li>\n\n\n\n<li>Pintarem tota la superf\u00edcie amb un ou batut perqu\u00e8 ens agafi color, i sense deixar reposar ho posarem al forn durant 20\/25 minuts. Si veieu que us agafa massa color per dalt, els darrers minuts el podeu cobrir amb paper d&#039;alumini.<\/li>\n\n\n\n<li>Ho deixarem refredar i el partirem per la meitat amb un ganivet gran de serra, procurant no fer-lo malb\u00e9, ja que la pasta de full \u00e9s molt delicat.<\/li>\n\n\n\n<li>Ho omplim amb nata o amb crema pastissera i finalment, ho empolvorem amb sucre m\u00f2lt per sobre.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Com sempre us convidem a que mireu el v\u00eddeo del Rosc\u00f3n de pasta de full farcit de nata per a una millor comprensi\u00f3.<\/h3>","protected":false},"excerpt":{"rendered":"<p>Rosc\u00f3n de hojaldre relleno de nata, el Forner de Alella les mostramos c\u00f3mo preparar esta deliciosa video receta. Si seguis nuestros pasos ya ver\u00e9is que rica os quedar\u00e1. No olvid\u00e9is seguirnosSigue los pasos para preparar el Rosc\u00f3n. Puedes ver el V\u00eddeo. Ingredientes: Elaboraci\u00f3n Como siempre os invitamos a que mir\u00e9is el video del Rosc\u00f3n de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12188,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2],"tags":[1326,1327,1328,259],"class_list":["post-1017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-roscon-casero-de-nata","tag-roscon-de-hojaldre-relleno-de-nata","tag-roscon-de-nata","tag-roscon-el-forner"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1017","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=1017"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1017\/revisions"}],"predecessor-version":[{"id":12192,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1017\/revisions\/12192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/12188"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}