{"id":2128,"date":"2015-10-08T13:20:23","date_gmt":"2015-10-08T13:20:23","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=2128"},"modified":"2024-04-28T11:58:13","modified_gmt":"2024-04-28T09:58:13","slug":"fogassa-de-tots-els-sants","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/fogassa-de-todos-los-santos\/","title":{"rendered":"Fogassa de Tots Sants"},"content":{"rendered":"<p>El Forner d&#039;Alella prepara una Fogassa de Tots Sants, una recepta tradicional de la Comunitat Valenciana. La Fogassa \u00e9s d&#039;una textura similar a les Coques de Brioche per\u00f2 a la seva massa porta moniato el que li d\u00f3na un toc diferent i un sabor bon\u00edssim. Si t&#039;agrada el nostre v\u00eddeo no oblidis compartir-la.<br> Vols veure com la prepara el Forner?<\/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=\"Fogassa de tots Sants\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/x1oRNgYA1DY?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. Farina de For\u00e7a<\/li>\n\n\n\n<li>200 grs. Moniato pelat<\/li>\n\n\n\n<li>150 grs. Sucre<\/li>\n\n\n\n<li>200 ml. Llet<\/li>\n\n\n\n<li>Oli d&#039;Oliva<\/li>\n\n\n\n<li>1 Ou<\/li>\n\n\n\n<li>5 grs. An\u00eds en gra<\/li>\n\n\n\n<li>3 cullerades soperes Oli d&#039;Oliva<\/li>\n\n\n\n<li>10 grs. Llevat sec de forner<\/li>\n\n\n\n<li>5 grs. Sal<\/li>\n\n\n\n<li>Ametlles torrades, Nous i Passa<\/li>\n\n\n\n<li>Sucre m\u00f2lt<\/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>Trossegem el moniato i ho bullim durant uns 20 minuts aproximadament fins que estigui tou. Ho escorrem i aixafem amb l&#039;ajuda d&#039;una forquilla. Deixarem refredar.<\/li>\n\n\n\n<li>Barregem el llevat de forner en pols amb la llet t\u00e8bia i el posarem en un bol gran juntament amb l&#039;ou, el sucre, l&#039;an\u00eds en gra i la sal. Remenarem una mica i afegim el moniato i l&#039;integrarem a la barreja.<\/li>\n\n\n\n<li>Afegirem a poc a poc la farina tamisada i amb una esp\u00e0tula remourem b\u00e9 fins que quedi tot integrat. Quan s&#039;hagi absorbit tota la farina hi afegirem tres cullerades soperes d&#039;oli d&#039;oliva i seguim pastant fins que la massa es desprengui de les parets.<\/li>\n\n\n\n<li>Traiem la massa de bol i pastem a m\u00e0 procurant airejar la massa. Si ens costa pastar a m\u00e0 fem una bola i deixem reposar la massa tapada amb un drap durant uns 5 minuts i despr\u00e9s \u00e9s m\u00e9s f\u00e0cil pastar.<\/li>\n\n\n\n<li>Posem una mica d&#039;oli al fons del bol i deixarem reposar la massa tapada amb un drap fins que dobli el volum.<\/li>\n\n\n\n<li>Preparem una safata per coure la massa i pintem b\u00e9 tot el fons i les parets de la safata. Passem la massa a la safata i amb les mans greixades amb una mica d&#039;oli estenem la massa procurant que arribi a tota la superf\u00edcie de la safata.<\/li>\n\n\n\n<li>Hem macerat amb una mica de rom les panses. Distribu\u00efm per sobre de la fogassa les nous, les ametlles i les panses escorregudes. Premem una mica els fruits secs perqu\u00e8 no caiguin. La massa ha de fermentar i doblegar el volum. Cal deixar-la en un lloc tancat que no li doni aire.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 200 \u00ba cent\u00edgrads per dalt i baix i enfornem durant uns 30 minuts aproximadament. Dep\u00e8n de cada forn. Un cop passats els primers 20 minuts es pot tapar amb paper d&#039;alumini, en cas que es comenc\u00e9s a torrar massa per sobre.<\/li>\n\n\n\n<li>Quan la Fogassa estigui freda la traiem de la safata i empolvorem tota la superf\u00edcie amb sucre m\u00f2lt.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que vegeu el v\u00eddeo de la Fogassa de Tots Sants per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-5 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-id=\"5970\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Fogassa-de-todos-los-Santos111.jpg\" alt=\"Recepta de\" class=\"wp-image-5970\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-id=\"5971\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Fogassa-de-todos-los-Santos211.jpg\" alt=\"Recepta de\" class=\"wp-image-5971\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-id=\"5973\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Fogassa-de-todos-los-Santos351.jpg\" alt=\"Recepta de\" class=\"wp-image-5973\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-id=\"5972\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Fogassa-de-todos-los-Santos291.jpg\" alt=\"Recepta de\" class=\"wp-image-5972\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-id=\"5974\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Fogassa-de-todos-los-Santos411.jpg\" alt=\"Recepta de\" class=\"wp-image-5974\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-id=\"5975\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Fogassa-de-todos-los-Santos481.jpg\" alt=\"Recepta de\" class=\"wp-image-5975\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-id=\"5976\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Fogassa-de-todos-los-Santos521.jpg\" alt=\"Recepta de\" class=\"wp-image-5976\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-id=\"5977\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Fogassa-de-todos-los-Santos541.jpg\" alt=\"Recepta de\" class=\"wp-image-5977\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-id=\"5969\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Fogassa-de-todos-los-Santos021.jpg\" alt=\"Recepta de\" class=\"wp-image-5969\" title=\"Recepta de\"><\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"<p>El Forner de Alella prepara una Fogassa\u00a0de Todos los Santos, una receta tradicional de la Comunidad Valenciana. La Fogassa es de una textura similar a las Cocas de Brioche pero en su masa lleva boniato lo que le da un toque distinto y un sabor buen\u00edsimo. Si te gusta nuestro v\u00eddeo no olvides compartirla. \u00bfQuieres [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11216,"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":[2,49,11,10],"tags":[2196,388,2197,2198,1020,394,2199,2200],"class_list":["post-2128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","category-postres-caseros","category-todos-los-santos-y-panellets","category-todos-los-santos-halloween","tag-coca-con-boniato","tag-como-hacer-coca","tag-como-hacer-fogassa-de-todos-los-santos","tag-fogassa-de-todos-los-santos","tag-postre-tradicional","tag-receta-de-coca","tag-receta-fogasa","tag-receta-fogassa-de-todos-los-santos"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/2128","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=2128"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/2128\/revisions"}],"predecessor-version":[{"id":11223,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/2128\/revisions\/11223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11216"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=2128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=2128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=2128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}