{"id":1092,"date":"2013-10-08T13:07:48","date_gmt":"2013-10-08T13:07:48","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1092"},"modified":"2024-04-23T15:26:47","modified_gmt":"2024-04-23T13:26:47","slug":"pastis-de-carbassa","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pastel-de-calabaza\/","title":{"rendered":"Past\u00eds de Carbassa"},"content":{"rendered":"<p>El Past\u00eds de Carbassa \u00e9s molt popular a Am\u00e8rica i \u00e9s el past\u00eds t\u00edpic que se serveix durant la Festivitat de Halloween. \u00c9s molt f\u00e0cil de preparar i si ho feu a casa us quedar\u00e0 delici\u00f3s. Si us agrada aquesta recepta no oblideu clicar el \u00abm&#039;agrada\u00bb i compartir-la.<br>Segueix els passos mitjan\u00e7ant el v\u00eddeo de la recepta d&#039;aquest magn\u00edfic past\u00eds<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Past\u00eds de Carbassa ( Pumpkin Pie)\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/sPLfSLIRkik?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\"><li>1 Planxa de Pasta Brisa (Massa Fallta)<\/li><li>3 Ous<\/li><li>1.300 grs. Carbassa amb pell<\/li><li>130 ml. Nata per muntar<\/li><li>120 grs. Sucre bru<\/li><li>40 grs. Nous<\/li><li>40 grs. Galetes de Gingebre<\/li><li>1 culleradeta de caf\u00e8 de Canyella en pols (5 grs.)<\/li><li>\u00bd culleradeta de caf\u00e8 de Gingebre m\u00f2lt (2,5 grs.)<\/li><li>1\/8 culleradeta de caf\u00e8 de Clau m\u00f2lt (0,6 grs.)<\/li><li>\u00bd culleradeta de caf\u00e8 de Sal<\/li><li>Nata muntada per decorar<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Tallem la carbassa a trossos petits i la bullim amb molt poca aigua durant uns 20 minuts. L&#039;escorrerem fins que no quedi aigua, la deixarem refredar i la triturarem. Reservarem.<\/li><li>Posem en un motlle, si pot ser un sol \u00fas, mantega a punt de pomada i l&#039;estendrem per tot el motlle sobretot pels cantells del motlle. Empolvorem una mica de farina perqu\u00e8 no s&#039;enganxi la massa.<\/li><li>Introduirem la planxa de pasta brisa al motlle procurant que arribi a tota la vora i aplanarem b\u00e9 perqu\u00e8 no quedi res d&#039;aire.<\/li><li>Amb una forquilla punxarem tota la base de la massa i posarem tamb\u00e9 uns cigrons crus perqu\u00e8 no s&#039;infle la massa dins del forn. Quan la massa surti del forn cal treure els cigrons.<\/li><li>Amb un ganivet tallarem el sobrant de la massa i la courem al forn durant uns 10 minuts per dalt i baix a 250 \u00ba cent\u00edgrads amb el forn pr\u00e8viament escalfat.<\/li><li>Triturarem les nous i les galetes fins que quedi una pasta que dipositarem a la base del past\u00eds. L&#039;estendrem per tota la base.<\/li><li>Posarem els ous en un bol i els batrem b\u00e9 fins que quedin una mica escumosos.<\/li><li>Afegirem la nata per muntar, la sal, la canyella m\u00f2lta, el gingebre m\u00f2lt, el clau m\u00f2lt i el sucre bru. Batrem fins que quedin integrats tots els ingredients.<\/li><li>A continuaci\u00f3 afegirem la carbassa i continuarem remenant fins que quedi tot ben barrejat. Aquesta barreja quedar\u00e0 for\u00e7a l\u00edquida.<\/li><li>Posarem el farciment al motlle i courem el past\u00eds durant 15 minuts amb el forn a 220 \u00ba cent\u00edgrads, per dalt i baix.<\/li><li>Despr\u00e9s baixarem el forn a 180 \u00ba cent\u00edgrads i la courem durant uns 30 minuts m\u00e9s. Abans de treure-la del forn cal fer la prova del escuradents i si surt sec ja estar\u00e0 a punt.<\/li><li>La deixem refredar i desemmotllem.<\/li><li>Finalment la decorem amb nata muntada o el que m\u00e9s us agradi.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us recomano que per a una millor comprensi\u00f3, vegeu el v\u00eddeo del Past\u00eds de Carbassa per a una millor comprensi\u00f3.<\/h3>","protected":false},"excerpt":{"rendered":"<p>El Pastel de Calabaza es muy popular en Am\u00e9rica y es el pastel t\u00edpico que se sirve durante la Festividad de Halloween. Es muy f\u00e1cil de preparar y si lo hac\u00e9is en casa os quedar\u00e1 delicioso. Si te gusta esta receta no olvides clicar el \u00abme gusta\u00bb y compartirla.Sigue los pasos mediante el video de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10162,"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":[2,10,871],"tags":[1390,28,1392,1393,877,880,1396],"class_list":["post-1092","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","category-todos-los-santos-halloween","category-halloween","tag-como-hacer-pastel-calabaza","tag-elfornerdealella","tag-pastel-de-calabaza","tag-pastis-de-carbassa","tag-receta-de-halloween","tag-video-receta-bizcocho-halloween","tag-video-receta-pastel-de-calabaza"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1092","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=1092"}],"version-history":[{"count":2,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1092\/revisions"}],"predecessor-version":[{"id":10165,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1092\/revisions\/10165"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10162"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}