{"id":3689,"date":"2017-03-23T14:29:16","date_gmt":"2017-03-23T14:29:16","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3689"},"modified":"2024-04-25T16:04:51","modified_gmt":"2024-04-25T14:04:51","slug":"bunyols-de-vent-farcits-de-nata","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/bunuelos-de-viento-rellenos-de-nata\/","title":{"rendered":"Bunyols de Vent farcits de Nata"},"content":{"rendered":"<p>\u00c9s temporada de Quaresma, per aix\u00f2 hem preparat uns Bunyols de Vent farcits de Nata. \u00c9s unes postres molt apropiades per a aquestes dates i tamb\u00e9 per degustar-lo com a berenar. Si els fas a casa et quedaran bon\u00edssims. Si t&#039;agrada el nostre v\u00eddeo de Bunyols de Vent farcits de Nata no oblidis clicar \u201cm&#039;agrada\u201d i compartir-ho.<\/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=\"Bunyols de Vent Farcits de Nata\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/mK99oH_lc9s?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\"><br>INGREDIENTS:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>125 ml. Llet<\/li>\n\n\n\n<li>125 ml. Aigua<\/li>\n\n\n\n<li>200 grs. Farina<\/li>\n\n\n\n<li>150 grs. Mantega<\/li>\n\n\n\n<li>5 Ous<\/li>\n\n\n\n<li>40 grs. Sucre<\/li>\n\n\n\n<li>Pell de Llimona<\/li>\n\n\n\n<li>Canyella a Rama<\/li>\n<\/ul>\n\n\n\n<p>Per fer la Nata:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 ml. Nata per muntar al 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>30 grs. Formatge fresc tipus Filadelfia<\/li>\n\n\n\n<li>30 grs. Sucre<\/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>Posem un cass\u00f3 al foc amb l&#039;aigua, la llet, la canyella en branca i la pell de llimona. Quan comenci a bullir apaguem el foc. Tapem i deixem refredar a temperatura ambient. Reservem al frigor\u00edfic 6 hores.<\/li>\n\n\n\n<li>En un cass\u00f3 colarem la llet i hi afegim la mantega. Quan bulli apaguem el foc i afegim de cop la farina barrejada amb el sucre.<\/li>\n\n\n\n<li>Remenarem en\u00e8rgicament i sense parar fins que la massa s&#039;enlairi de les parets. Deixarem entebeir una mica la massa.<\/li>\n\n\n\n<li>Afegirem els ous d&#039;un en un. Remenarem amb una cullera de fusta. Han d&#039;integrar-se totalment a la massa i un cop s&#039;hagi absorbit el primer ou hi afegirem un altre ou i farem la mateixa operaci\u00f3 i aix\u00ed successivament fins a aconseguir una textura de corbata. Si hi ha la massa massa espessa es pot afegir un altre ou ja que dep\u00e8n de com siguin de grans. Nosaltres n&#039;hem posat 5 en total.<\/li>\n\n\n\n<li>Posarem al foc una paella ben fonda i hi afegirem abundant oli de gira-sol. L&#039;oli ha d&#039;estar molt calent per fregir els bunyols.<\/li>\n\n\n\n<li>Amb l&#039;ajuda de dues culleres agafarem una mica de massa i la dipositarem a la paella. No cal fregir massa bunyols alhora ja que podrien enganxar-se.<\/li>\n\n\n\n<li>Un cop fregits els deixem un moment en paper absorbent de cuina i de seguida els empolvorem amb sucre en gra. Deixem refredar totalment els bunyols.<\/li>\n\n\n\n<li>Per fer la nata hem deixat al congelador el bol durant uns 15 minuts perqu\u00e8 estigui ben fred. Amb les varetes el\u00e8ctriques muntem la nata juntament amb el formatge fresc i abans d&#039;acabar de muntar hi afegim el sucre i continuem muntant fins que la nata estigui ben ferma.<\/li>\n\n\n\n<li>Posem la nata en una m\u00e0nega pastissera i amb un filtre molt fi foradem els bunyols i els injectem la nata fins a la vora.<\/li>\n\n\n\n<li>Finalment empolvorem els bunyols 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 Bunyols de Vent farcits de Nata per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Es temporada de Cuaresma, por eso hemos preparado unos Bu\u00f1uelos de Viento rellenos de Nata. Es un postre muy apropiado para estas fechas y tambi\u00e9n para degustarlo como merienda. Si los haces en casa te quedar\u00e1n buen\u00edsimos. Si te gusta nuestro v\u00eddeo de Bu\u00f1uelos de Viento rellenos de Nata no olvides clicar \u201cme gusta\u201d y [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10606,"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":[49,423],"tags":[3120,3121,3122,3123,3124,3125,529,3126],"class_list":["post-3689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres-caseros","category-especial-cuaresma-y-semana-santa","tag-bunuelos-de-viento-rellenos-de-nata","tag-bunuelos-nara","tag-bunuelos-nata-paso-a-paso","tag-bunyols-nata","tag-como-hacer-bunuelos-rellenos-de-nata","tag-dulce-cuaresma","tag-receta-cuaresma","tag-recetas-dulces-cuaresma"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3689","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=3689"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3689\/revisions"}],"predecessor-version":[{"id":10608,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3689\/revisions\/10608"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10606"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}