{"id":1323,"date":"2013-05-31T10:14:40","date_gmt":"2013-05-31T10:14:40","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1323"},"modified":"2024-04-29T12:28:24","modified_gmt":"2024-04-29T10:28:24","slug":"pasta-brisa-massa-fallta","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pasta-brisa-masa-quebrada\/","title":{"rendered":"Pasta brisa (massa fallta)"},"content":{"rendered":"<p>Pasta brisa o massa fallta feta pas a pas que us servir\u00e0 com a base per a moltes classes de pastissos. Ja veureu quina bona us quedar\u00e0. Si us agrada el v\u00eddeo compartir-ho i clicar el m&#039;agrada.<\/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=\"Pasta Brisa (Massa Fallta)\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/-SIuaYPiuro?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<strong>:<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 grs. Farina<\/li>\n\n\n\n<li>2 Ous<\/li>\n\n\n\n<li>5 grs. Sal<\/li>\n\n\n\n<li>125 grs. Mantega<\/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>En un bol tamisem la farina, hi afegim la sal i la mantega a punt de pomada i els ous lleugerament batuts.<\/li>\n\n\n\n<li>Amassem a m\u00e0 fins que s&#039;integrin tots els ingredients. Ha de quedar una massa dura.<\/li>\n\n\n\n<li>Traiem del bol i posem una mica de farina a la taula de treball. Acabarem de pastar, donant-li uns cops petits.<\/li>\n\n\n\n<li>Farem una bola, i la deixarem reposar tapada, durant uns 30 minuts, al frigor\u00edfic.<\/li>\n\n\n\n<li>Amb una mica de farina a taula, estirarem la massa amb un corr\u00f3, fins aconseguir la mida desitjada.<\/li>\n\n\n\n<li>Untem el motlle amb una mica de mantega i distribu\u00efm la massa per tot el motlle. Hem de vigilar que la massa arribi a tots els racons del motlle, aplanant-la i donant-li la forma desitjada.<\/li>\n\n\n\n<li>Traurem el sobrant de la massa passant el rodet per les vores del motlle.<\/li>\n\n\n\n<li>Punxarem la base, ia sobre taparem amb paper d&#039;alumini cobrint tota la massa, incloses les vores.<\/li>\n\n\n\n<li>Posem un pes que cobreixi tota la superf\u00edcie de la base, perqu\u00e8 no pugi la massa. Poden ser llegums secs.<\/li>\n\n\n\n<li>Preescalfem el forn a 180 \u00ba cent\u00edgrads per dalt i per baix i deixarem coure durant 25 minuts.<\/li>\n\n\n\n<li>Traurem del forn i retirarem el paper d&#039;alumini i els llegums.<\/li>\n\n\n\n<li>Pugem la temperatura del forn a 200 \u00ba cent\u00edgrads i coem, durant 5 minuts m\u00e9s.<\/li>\n\n\n\n<li>Cal desemmotllar-ho un cop estigui fred.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo de la pasta brisa per a una millor comprensi\u00f3.<\/h3>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1324\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Pasta-brisa-masa-quebrada03-1024x716.jpg\" alt=\"Recepta de\" class=\"wp-image-1324\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1325\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Pasta-brisa-masa-quebrada14-1024x576.jpg\" alt=\"Recepta de\" class=\"wp-image-1325\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1326\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Pasta-brisa-masa-quebrada20-1024x576.jpg\" alt=\"Recepta de\" class=\"wp-image-1326\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1327\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Pasta-brisa-masa-quebrada31-1024x580.jpg\" alt=\"Recepta de\" class=\"wp-image-1327\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1328\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Pasta-brisa-masa-quebrada36-1024x575.jpg\" alt=\"Recepta de\" class=\"wp-image-1328\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1329\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Pasta-brisa-masa-quebrada40-1024x593.jpg\" alt=\"Recepta de\" class=\"wp-image-1329\" title=\"Recepta de\"><\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"<p>Pasta brisa o massa fallta feta pas a pas que us servir\u00e0 com a base per a moltes classes de pastissos. Ja veureu quina bona us quedar\u00e0. Si us agrada el v\u00eddeo compartir-ho i clicar el m&#039;agrada. Ingredients: Elaboraci\u00f3: Us aconsello que veieu el v\u00eddeo de la pasta brisa per a una millor comprensi\u00f3.<\/p>","protected":false},"author":1,"featured_media":1324,"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":[1632,1633,1634,1635,1636,1637,1638,1639,1640],"class_list":["post-1323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-base-para-tartas","tag-como-hacer-masa-quebrada","tag-como-hacer-pasta-brisa","tag-masa-quebrada","tag-masas-quebrada-hecah-en-casa","tag-pasat-brisa-casera","tag-pasta-brisa","tag-video-receta-masa-quebrada","tag-video-receta-pasta-brisa"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1323","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=1323"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1323\/revisions"}],"predecessor-version":[{"id":11389,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1323\/revisions\/11389"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/1324"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}