{"id":3554,"date":"2017-01-19T14:29:11","date_gmt":"2017-01-19T14:29:11","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3554"},"modified":"2024-04-27T10:43:05","modified_gmt":"2024-04-27T08:43:05","slug":"pa-de-pessic-esponjos","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/bizcocho-esponjoso\/","title":{"rendered":"Pa de pessic Esponj\u00f3s"},"content":{"rendered":"<p>Vols fer un Pa de pessic Esponj\u00f3s delici\u00f3s a casa? Aquesta recepta f\u00e0cil us sorprendr\u00e0. A m\u00e9s, pots empolvorar sucre m\u00f2lt per a un toc especial. Perfecte per esmorzars o berenars.<\/p>\n\n\n\n<p>Segueix la recepta al v\u00eddeo inferior i gaudeix d&#039;aquest Pa de pessic esponj\u00f3s fet a casa.<\/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=\"Pa de pessic esponj\u00f3s\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/KgVDldPBPPU?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 per a un motlle de 22 cm. de di\u00e0metre:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>5 Ous<\/li>\n\n\n\n<li>250 grs. Farina<\/li>\n\n\n\n<li>250 grs. Sucre<\/li>\n\n\n\n<li>40 ml. Oli d&#039;Oliva<\/li>\n\n\n\n<li>40 ml. Llet<\/li>\n\n\n\n<li>8 grs. Llevat qu\u00edmic (1 sobre)<\/li>\n\n\n\n<li>Ratlladura de Llimona<\/li>\n\n\n\n<li>1 cullerada de Vainilla l\u00edquida<\/li>\n\n\n\n<li>1 pessic de Sal<\/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>Separem els rovells de les clares dels ous. Poseu els rovells en un bol juntament amb la meitat del sucre, la ratlladura de llimona, l&#039;oli d&#039;oliva, la llet i la vainilla l\u00edquida. Batem amb les varetes el\u00e8ctriques fins que la barreja quedi d&#039;un to blanquin\u00f3s.<\/li>\n\n\n\n<li>En un altre bol muntarem les clares amb una mica de sal. A mig muntar hi afegirem la resta del sucre i acabarem de muntar les clares a punt de neu.<\/li>\n\n\n\n<li>Afegim els rovells a les clares muntades a poc a poc amb moviments envoltants de baix a dalt procurant que no es baixin les clares.<\/li>\n\n\n\n<li>A continuaci\u00f3 afegirem la farina pr\u00e8viament tamisada i el llevat qu\u00edmic, a poc a poc i tamb\u00e9 amb moviments envoltants de baix a dalt. Cal arribar b\u00e9 fins al fons del recipient ja que la farina cau cap avall i \u00e9s important que quedi tot ben integrat.<\/li>\n\n\n\n<li>Per coure el pa de pessic utilitzarem un motlle desmuntable de 22 cent\u00edmetres de di\u00e0metre. Folrem la base amb paper vegetal i despr\u00e9s posem el c\u00e8rcol. Untem la base i els costats del motlle amb una mica de mantega. Hi afegim la massa al motlle i donem uns copets perqu\u00e8 surtin les bombolles d&#039;aire.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 175 \u00ba cent\u00edgrads per dalt i baix i enfornem durant uns 45 minuts aproximadament. Dep\u00e8n de cada forn. Farem la prova del escuradents per saber si ja est\u00e0 ben cuit.<\/li>\n\n\n\n<li>Desemmotllarem el pa de pessic quan s&#039;hagi refredat totalment.<\/li>\n\n\n\n<li>Es pot adornar per sobre amb sucre m\u00f2lt.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Pa de pessic esponj\u00f3s per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Bizcocho-esponjoso15-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13737\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Bizcocho-esponjoso31-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13738\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Bizcocho-esponjoso38-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13739\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Bizcocho-esponjoso46-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13740\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Bizcocho-esponjoso50-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13741\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Bizcocho-esponjoso56-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-13742\" title=\"Recepta de\"><\/figure>","protected":false},"excerpt":{"rendered":"<p>\u00bfQuieres hacer un Bizcocho Esponjoso delicioso en casa? Esta receta f\u00e1cil te sorprender\u00e1. Adem\u00e1s, puedes espolvorear az\u00facar molido para un toque especial. Perfecto para desayunos o meriendas. Sigue la receta en el v\u00eddeo inferior y disfruta de este Bizcocho esponjoso hecho en casa. INGREDIENTES para un molde de 22 cm. de di\u00e1metro: ELABORACI\u00d3N: Os aconsejo [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10931,"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":[3027,3028,3029,3030,1201,547],"class_list":["post-3554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-bizchoco-casero","tag-bizcocho-esponjoso","tag-bizcocho-para-tartas","tag-como-hacer-bizcocho","tag-pa-de-pessic","tag-receta-bizcocho"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3554","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=3554"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3554\/revisions"}],"predecessor-version":[{"id":10934,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3554\/revisions\/10934"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10931"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}