{"id":3794,"date":"2017-05-25T13:29:10","date_gmt":"2017-05-25T13:29:10","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3794"},"modified":"2024-05-14T15:35:11","modified_gmt":"2024-05-14T13:35:11","slug":"massa-per-empanada","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/masa-para-empanada\/","title":{"rendered":"Massa per a Empanada"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Avui et portem una recepta ideal per als amants de les empanades: la Massa per a Empanada. A El Forner d&#039;Alella t&#039;ensenyarem com elaborar a casa aquesta massa perfecta per fer una empanada deliciosa, que podr\u00e0s emplenar amb els teus ingredients preferits. Segueix els nostres passos i gaudeix d\u00b4una empanada casolana i plena de sabor. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pots preparar una empanada de <a href=\"https:\/\/elfornerdealella.com\/ca\/empanada-de-carn\/\">carn <\/a>o una de <a href=\"https:\/\/elfornerdealella.com\/ca\/empanada-de-tonyina\/\">tonyina <\/a>despr\u00e9s de fer aquesta rica massa.<\/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=\"Com fer massa per empanades\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/l55njTTv3pM?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>600 grs. Farina de For\u00e7a<\/li>\n\n\n\n<li>50 grs. Mantega de Porc<\/li>\n\n\n\n<li>150 ml. Aigua<\/li>\n\n\n\n<li>150 ml. Oli<\/li>\n\n\n\n<li>50 ml. Vi Blanc<\/li>\n\n\n\n<li>40 grs. Llevat fresc de forner<\/li>\n\n\n\n<li>10 grs. Sal<\/li>\n\n\n\n<li>1 cullerada sopera de Pebre vermell dol\u00e7 (opcional)<\/li>\n\n\n\n<li>1 Ou per pintar l&#039;Empanada<\/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 a la pastadora la farina, el llard de porc, l&#039;aigua, l&#039;oli, el vi blanc, la sal i el pebre vermell. Amassem durant uns 3 minuts. Es pot pastar a m\u00e0 posant tots els ingredients en un recipient i pastar amb una esp\u00e0tula fins que quedi tot ben integrat i la massa es desprengui de les parets del recipient.<\/li>\n\n\n\n<li>Amassarem ara amb marxa m\u00e9s r\u00e0pida durant uns 8 minuts. Afegim el llevat de forner ben esmicolat i pastem fins a un total de 12 minuts.<\/li>\n\n\n\n<li>Si ho fem a m\u00e0 seguirem pastant fins que ens quedi una massa ben fina. Farem una bola.<\/li>\n\n\n\n<li>Deixarem reposar la massa dins un bol untat amb oli durant uns 60 minuts aproximadament. Taparem amb un drap de cuina. La massa ha de doblegar el volum.<\/li>\n\n\n\n<li>Estendrem una mica d&#039;oli damunt la taula de treball i partim la massa a dos trossos, un una mica m\u00e9s gran. Reservarem un trosset de massa a part per decorar l&#039;empanada.<\/li>\n\n\n\n<li>Amb el corr\u00f3 untat amb oli allisem la massa m\u00e9s gran donant-li la forma ovalada. Perqu\u00e8 no s&#039;enganxi la massa cal anar posant una mica d&#039;oli cada cop que allisem. Untem amb oli una safata de forn. Agafem la massa amb el corr\u00f3 i la dipositem a la safata. Estirem la massa amb les mans fins a donar-li la manera que ens agradi. Ha de quedar una capa m\u00e9s aviat fina.<\/li>\n\n\n\n<li>A sobre de la massa posarem el farciment procurant no arribar fins a les vores.<\/li>\n\n\n\n<li>Posem de nou oli a la taula de treball i amb el corr\u00f3 estirem la massa fins a aconseguir que sigui una mica m\u00e9s petita que l&#039;anterior, ja que l&#039;hem de posar a sobre. Cal anar posant oli a la massa perqu\u00e8 no s&#039;enganxi el corr\u00f3.<\/li>\n\n\n\n<li>Enrotllem la massa amb el corr\u00f3 i tapem el farcit.<\/li>\n\n\n\n<li>Un cop ben posada la massa, tancarem l&#039;empanada amb el sobrant de la part de baix. Amb un dit l&#039;anirem tancant, estirant una mica la massa i prement b\u00e9 perqu\u00e8 no surti el farcit.<\/li>\n\n\n\n<li>Farem un forat al centre de l&#039;empanada perqu\u00e8 en coure dins del forn surti b\u00e9 el vapor.<\/li>\n\n\n\n<li>Amb la massa sobrant decorarem l\u00b4empanada fent unes tires llargues que posarem per sobre al nostre gust.<\/li>\n\n\n\n<li>Pintem l&#039;empanada per sobre amb un ou batut i una mica d&#039;aigua abans d&#039;entrar al forn.<\/li>\n\n\n\n<li>L&#039;empanada la courem amb el forn preescalfat a 200 \u00ba cent\u00edgrads per dalt i baix. Primer cal coure-la a la part baixa del forn i despr\u00e9s posar-la al centre.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de com fer massa per empanada per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy te traemos una receta ideal para los amantes de las empanadas: la Masa para Empanada. En El Forner de Alella te ense\u00f1aremos c\u00f3mo elaborar en casa esta masa perfecta para hacer una empanada deliciosa, que podr\u00e1s rellenar con tus ingredientes favoritos. Sigue nuestros pasos y disfruta de una empanada casera y llena de sabor. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12236,"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":[19],"tags":[4387,4386,3170],"class_list":["post-3794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","tag-como-hacer-masa-empanada","tag-masa","tag-masa-para-empanadas"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3794","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=3794"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3794\/revisions"}],"predecessor-version":[{"id":12239,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3794\/revisions\/12239"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/12236"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}