{"id":316,"date":"2014-05-20T17:17:53","date_gmt":"2014-05-20T17:17:53","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=316"},"modified":"2024-04-23T15:33:08","modified_gmt":"2024-04-23T13:33:08","slug":"pastissets-o-bulgars-de-xocolata","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pastelitos-o-bulgaros-de-chocolate\/","title":{"rendered":"Pastissets o b\u00falgars de xocolata"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Avui hem preparat uns deliciosos pastissets o b\u00falgars de xocolata. Qui no recorda els Bucaners, Tigretons i Bonis que menj\u00e0vem de petits? Doncs aquests B\u00falgars s\u00f3n molt semblants i si els feu us transportaran a la vostra inf\u00e0ncia, ja veureu que bons us quedaran<br>D\u00f3na-li al play per veure la v\u00eddeo recepta.<\/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=\"Pastissets de Xocolata Bulgaros\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/D0s_WGoIxCM?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>75 grs. Farina<\/li>\n\n\n\n<li>75 grs. Sucre<\/li>\n\n\n\n<li>3 Ous<\/li>\n\n\n\n<li>1 sobre Llevat Royal<\/li>\n\n\n\n<li>1 cullerada Vainilla ensucrada<\/li>\n\n\n\n<li>1 pessic de Sal<\/li>\n\n\n\n<li>Fideus de Colors<\/li>\n\n\n\n<li>400 grs. Xocolata negra per Fondre<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Per preparar la <a href=\"https:\/\/elfornerdealella.com\/ca\/tofona-per-emplenar-pastissos\/\">t\u00f2fona<\/a><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 grs. Nata per muntar 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>100 grs. Sucre glas<\/li>\n\n\n\n<li>100 grs. Cacau a Pols<\/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>Separem els rovells de les clares i batem les clares amb un pessic de sal, la vainilla ensucrada i la meitat del sucre, fins a aconseguir el Punt de Neu. Reservarem.<\/li>\n\n\n\n<li>Batem els rovells dels ous amb la resta del sucre. Es pot fer a m\u00e0 o amb les varetes. Ha de quedar escum\u00f3s.<\/li>\n\n\n\n<li>Quan estiguin batuts els rovells li anirem afegint en dues o tres vegades les clares muntades amb moviments envoltants perqu\u00e8 no es baixin les clares.<\/li>\n\n\n\n<li>Barregem el llevat qu\u00edmic amb la farina i ho tamisem.<\/li>\n\n\n\n<li>Afegirem la farina molt lentament a la massa que hav\u00edem preparat i seguirem remenant amb molt de compte en moviments envoltants, \u00e9s a dir de baix a dalt, fins que tota la farina s&#039;integri b\u00e9.<\/li>\n\n\n\n<li>Posarem paper d&#039;enfornar damunt una llauna per al forn i estendrem la massa per sobre, fins que quedi ben allisada i cobreixi tota la llauna.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 180 \u00ba cent\u00edgrads per dalt i baix i coem durant uns 8\/10 minuts. Ha de quedar molt tova.<\/li>\n\n\n\n<li>Traiem del forn i tapem amb un drap de cuina i donarem la volta per desemmotllar. Amb molt de compte traiem el paper de coure.<\/li>\n\n\n\n<li>Un cop tret el paper li donem una altra vegada la tornada. Tallem les puntes perqu\u00e8 quedi ben recte. Despr\u00e9s tallem la massa per la meitat al llarg.<\/li>\n\n\n\n<li>Posem una de les dues meitats sobre un drap de cuina i enrotllem perqu\u00e8 vagi agafant la forma cil\u00edndrica. Aix\u00f2 cal fer-ho quan encara estigui calent. Fem el mateix amb l&#039;altra meitat.<\/li>\n\n\n\n<li>Preparem la t\u00f2fona per al farciment. Comen\u00e7arem a muntar la nata i quan estigui pr\u00e0cticament muntada hi afegirem el sucre llustre i continuarem muntant. A continuaci\u00f3 afegirem el cacau en pols i acabarem d&#039;integrar-lo amb una esp\u00e0tula. Reservarem.<\/li>\n\n\n\n<li>A continuaci\u00f3 desfem la xocolata per fondre al bany maria. Es pot fer al microones. Un cop fos li afegim la mantega.<\/li>\n\n\n\n<li>Un cop freda la massa dels pastissets, la desemboliquem i omplim amb la t\u00f2fona deixant lliure una de les puntes.<\/li>\n\n\n\n<li>Enrotllarem de nou i tallarem cada cilindre a tres trossos.<\/li>\n\n\n\n<li>Posem els rotllets damunt una reixeta i amb una safata a la part de baix.<\/li>\n\n\n\n<li>Aboquem la xocolata fosa per sobre i acabem de cobrir-les amb un pinzell. Amb una forquilla o una pinta donem unes formes a la xocolata i acabem posant uns fideus de colors per la part de dalt.<\/li>\n\n\n\n<li>Deixarem refredar totalment la xocolata abans de treure els b\u00falgars de la reixeta.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us recomano que veieu el v\u00eddeo dels Pastissets o B\u00falgars de Xocolata per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/h3>","protected":false},"excerpt":{"rendered":"<p>Hoy hemos preparado\u00a0unos deliciosos Pastelitos o B\u00falgaros de Chocolate. \u00bfQui\u00e9n no se acuerda de los Bucaneros, Tigretones y Bonis que com\u00edamos de peque\u00f1os? Pues estos B\u00falgaros son muy parecidos y si los hac\u00e9is os van a transportar a vuestra infancia, ya ver\u00e9is que buenos os quedaranDale al play para ver la video receta. INGREDIENTES: Para [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10166,"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],"tags":[578,579,580,581,583,584,585,587,588],"class_list":["post-316","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","category-postres-caseros","tag-bonnies","tag-bulgaros","tag-bulgaros-caseros","tag-bulgaros-de-chocolate","tag-pastelitos-chocolate","tag-pastelitos-de-chocolate-caseros","tag-pastelitos-trufa","tag-receta-pastelitos-chocolate","tag-tigretones"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/316","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=316"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/316\/revisions"}],"predecessor-version":[{"id":10173,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/316\/revisions\/10173"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10166"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}