{"id":1984,"date":"2014-12-21T13:00:05","date_gmt":"2014-12-21T13:00:05","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1984"},"modified":"2024-04-25T15:59:36","modified_gmt":"2024-04-25T13:59:36","slug":"brioixos-sense-pastat-briox","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/brioches-sin-amasado-briox\/","title":{"rendered":"Briotxes sense Amassat"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Prepara aquest Brioches sense Amassat (Briox), gaireb\u00e9 sense pastar ja que el deixarem reposar durant 24 o 48 hores al frigor\u00edfic, i la mateixa massa s&#039;anir\u00e0 pastant ella sola. Veureu que el resultat \u00e9s magn\u00edfic i el sabor aut\u00e8ntic del brioix.<\/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=\"Brioix sense pastat (Briox)\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/-2o0OuceeTQ?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>500 grs. de farina<\/li>\n\n\n\n<li>200 grs. de mantega<\/li>\n\n\n\n<li>140 ml. d&#039;aigua a temperatura ambient<\/li>\n\n\n\n<li>4 Ous<\/li>\n\n\n\n<li>100 grs. de mel<\/li>\n\n\n\n<li>10 grs. de Sal<\/li>\n\n\n\n<li>10 grs. llevat en pols de forner<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Posarem en un bol els ous que batrem una mica.<\/li>\n\n\n\n<li>Hi afegirem els l\u00edquids. Mantega, passada pr\u00e8viament pel microones, la mel, laigua i tamb\u00e9 la sal.<\/li>\n\n\n\n<li>Tamisarem la farina a la que pr\u00e8viament, hi haurem afegit el llevat en pols de forner.<\/li>\n\n\n\n<li>Remenarem amb una esp\u00e0tula durant uns 45 segons.<\/li>\n\n\n\n<li>Taparem el bol amb paper film, i ho deixarem reposar a temperatura ambient durant 2 hores.<\/li>\n\n\n\n<li>Seguidament, traslladarem la massa del bol a la taula de treball, i li donarem unes quantes voltes tal com s&#039;aprecia al v\u00eddeo, durant 30\/45 segons i la passarem de nou al bol que tornarem a tapar amb paper film, i posarem la nostra massa a la nevera per espai de 24 o 48 hores.<\/li>\n\n\n\n<li>Passat aquest temps, dividirem en porcions de 65\/80 grams cadascuna (dependr\u00e0 de la mida del motlle) i els donarem forma de bola.<\/li>\n\n\n\n<li>En un motlle pr\u00e8viament greixat amb mantega i empolvorat de farina, anirem dipositant les boles.<\/li>\n\n\n\n<li>Deixarem fermentar fins que dobleguin el volum, i posarem al forn pr\u00e8viament escalfat a 190 \u00ba cent\u00edgrads. Passats 10 minuts, baixarem la temperatura a 160 \u00ba fins que s&#039;acabi de coure. Si us agafa molt de color per dalt, \u00e9s convenient tapar-los uns 10 minuts abans amb paper d&#039;alumini.<\/li>\n\n\n\n<li>Normalment el temps de cocci\u00f3 \u00e9s d&#039;uns 25 minuts.<\/li>\n\n\n\n<li>Amb un pinzell, pintarem amb mantega calenta perqu\u00e8 brilli, i ja tenim llest el nostre brioix de pastat r\u00e0pid.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsellem que veieu el v\u00eddeo Brioches sense Amassat (Briox) per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Prepara este Brioches sin Amasado (Briox), sin apenas amasado ya que lo dejaremos reposar durante 24 o 48 horas en el frigor\u00edfico, y la misma masa se ir\u00e1 amasando ella sola. Ver\u00e9is que el resultado es magn\u00edfico y el sabor aut\u00e9ntico del brioche. INGREDIENTES: ELABORACI\u00d3N: Os aconsejamos que ve\u00e1is el v\u00eddeo Brioches sin Amasado (Briox) [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10590,"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":[77],"tags":[4914,88,960,406],"class_list":["post-1984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-panaderia-casera","tag-brioches-sin-amasado","tag-recepta-de-pa","tag-receta-de-brioche","tag-video-receta-de-pan"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1984","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=1984"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1984\/revisions"}],"predecessor-version":[{"id":10592,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1984\/revisions\/10592"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10590"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}