{"id":263,"date":"2013-03-22T10:39:36","date_gmt":"2013-03-22T10:39:36","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=263"},"modified":"2024-05-14T15:24:46","modified_gmt":"2024-05-14T13:24:46","slug":"mona-de-pasqua-de-rovell-cremat","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/mona-de-pascua-de-yema-quemada\/","title":{"rendered":"Mona de Pasqua de Yema Cremada"},"content":{"rendered":"<p>Aquesta \u00e9s l&#039;aut\u00e8ntica Mona de Pasqua de Yema Cremada. Aqu\u00ed al Forner d&#039;Alella t&#039;ensenyem com preparar-la, \u00e9s molt t\u00edpica per a la Festivitat de Pasqua.<\/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=\"Mona de Pasqua, Past\u00eds de Yema Cremada\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/HLStQTApotQ?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><a href=\"https:\/\/elfornerdealella.com\/ca\/bizcocho-rapido-yogurt\/\">1 Pa de pessic (veure v\u00eddeo)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/elfornerdealella.com\/ca\/mantega-per-a-cobertura-de-pastissos\/\">Mantega per decorar (veure v\u00eddeo)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/elfornerdealella.com\/ca\/crema-de-rovell\/\">Yema pastissera (veure v\u00eddeo)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/elfornerdealella.com\/ca\/ous-de-xocolata-de-pasqua\/\">Ous de Xocolata (veure v\u00eddeo)<\/a><\/li>\n\n\n\n<li>Granet d&#039;Ametlla quantitat suficient<\/li>\n\n\n\n<li>Melmelada de pr\u00e9ssec<\/li>\n\n\n\n<li>Plomes per a decoraci\u00f3.<\/li>\n<\/ul>\n\n\n\n<p><strong>Pel xarop:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 ml. d&#039;aigua<\/li>\n\n\n\n<li>150 ml. Sucre.<\/li>\n\n\n\n<li>40 ml. de licor (Cointreau)<\/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>Primer prepararem l&#039;alm\u00edvar perqu\u00e8 se&#039;ns vagi refredant. Posarem un cass\u00f3 al foc amb l&#039;aigua, el sucre i el licor. Ho deixarem bullir sempre remenant fins que faci abundant escuma. Retirarem del foc i deixarem refredar.<\/li>\n\n\n\n<li>\u00a0Partirem el pa de pessic en dues meitats amb un ganivet de serra i separarem la part de dalt. Al centre, un cop estigui temperat o fred, escamparem amb una cullera l&#039;alm\u00edvar procurant cobrir tota la superf\u00edcie.<\/li>\n\n\n\n<li>\u00a0El pa de pessic \u00e9s preferible fer-ho un dia abans ja que aix\u00ed el tallarem millor.<\/li>\n\n\n\n<li>Seguidament, distribuirem molt b\u00e9 la melmelada o qualsevol altre farcit, ja que es pot posar mantega, xocolata, o els que m\u00e9s us vingui de gust. Allisarem molt b\u00e9 amb una esp\u00e0tula.<\/li>\n\n\n\n<li>Cobrirem el farcit amb l&#039;altra meitat del pa de pessic i seguidament, posarem per sobre el rovell pastisser tamb\u00e9 molt ben distribu\u00eft i amb una capa molt fina.<\/li>\n\n\n\n<li>\u00a0Seguidament, posarem la mantega pels laterals del pa de pessic tamb\u00e9 allisant-la amb una esp\u00e0tula i li afegirem el granet d&#039;ametlla per tota la seva superf\u00edcie.<\/li>\n\n\n\n<li>Posarem sucre per sobre la gemma pastissera i la cremarem amb una pala de cremar o amb un bufador procurant que no es cremi molt, ja que el sucre quedaria negre. \u00c9s preferible el bufador.<\/li>\n\n\n\n<li>Amb una m\u00e0niga pastissera, ho adornarem amb un filtre petit amb mantega o si voleu, amb el mateix rovell pastisser.<\/li>\n\n\n\n<li>Finalment hi posarem l&#039;ou de xocolata al centre i l&#039;adornarem amb plomes etc.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Com sempre, us aconsellem que mireu el v\u00eddeo de la mona de pasqua de rovell cremat i molt especialment aquest, ja que hi ha diversos links perqu\u00e8 pugueu fer els ingredients i us servir\u00e0 per a una major comprensi\u00f3.<\/h3>","protected":false},"excerpt":{"rendered":"<p>Esta es la aut\u00e9ntica Mona de Pascua de Yema Quemada. Aqu\u00ed en el Forner de Alella te ense\u00f1amos como prepararla, es muy t\u00edpica para la Festividad de Pascua. Ingredientes: Para el jarabe: Elaboraci\u00f3n: Como siempre, os aconsejamos que mir\u00e9is el v\u00eddeo de la mona de pascua de yema quemada y muy especialmente este, ya que [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12216,"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":[2,423,490],"tags":[491,492,493,494,495,496,497,499,500],"class_list":["post-263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","category-especial-cuaresma-y-semana-santa","category-monas-de-pascua","tag-como-preparar-mona","tag-como-preparar-una-mona-de-pascua","tag-mona-de-pascua","tag-mona-de-pascua-yema","tag-monas","tag-monas-de-pascua","tag-pastel-de-pascua","tag-receta-mona-de-yema","tag-video-receta-mona-de-yema-quemada"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/263","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=263"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/263\/revisions"}],"predecessor-version":[{"id":12219,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/263\/revisions\/12219"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/12216"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}