{"id":4573,"date":"2018-08-23T16:31:53","date_gmt":"2018-08-23T16:31:53","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=4573"},"modified":"2024-05-14T13:13:53","modified_gmt":"2024-05-14T11:13:53","slug":"ensaimades-individuals","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/ensaimadas-individuales\/","title":{"rendered":"Ensa\u00efmades individuals"},"content":{"rendered":"<p>Avui al Forner d&#039;Alella, prepararem unes delicioses Ensa\u00efmades individuals t\u00edpiques de Mallorca, elaborades amb Sag\u00ed, el nom que es d\u00f3na a la mantega de porc a les Illes Balears. Aquest ingredient \u00e9s el que confereix a les ensa\u00efmades el seu sabor caracter\u00edstic i \u00fanic. Segueix les nostres passes per descobrir com fer aquestes riques ensa\u00efmades a casa i gaudeix d&#039;un aut\u00e8ntic sabor mallorqu\u00ed. T&#039;encantaran!<\/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=\"Ensa\u00efmades individuals\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/JkUMwVPJCEc?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 7 ENSA\u00cfMADES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 grs. Farina de For\u00e7a<\/li>\n\n\n\n<li>75 ml. Aigua<\/li>\n\n\n\n<li>60 grs. Sucre<\/li>\n\n\n\n<li>15 grs. Llevat fresc de forner<\/li>\n\n\n\n<li>4 grs. Sal<\/li>\n\n\n\n<li>1 Ou<\/li>\n\n\n\n<li>1 cullerada petita d\u00b4Oli d\u00b4Oliva<\/li>\n\n\n\n<li>\u00a0Mantega de porc quantitat suficient<\/li>\n\n\n\n<li>Sucre glas<\/li>\n\n\n\n<li>1 Ou per pintar<\/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>Al bol de la pastadora hi posarem l&#039;ou, l&#039;aigua, el sucre, la sal i la farina tamisada. Amassarem durant uns 10 minuts. Afegirem el llevat esmicolat i continuarem pastant durant 15 minuts m\u00e9s. Abans de parar la m\u00e0quina hi tirem una cullerada d&#039;oli i pastem un moment m\u00e9s.<\/li>\n\n\n\n<li>Posarem la massa a la taula de treball i pastarem una mica m\u00e9s a m\u00e0. Per amassar a m\u00e0 anirem fent unes voltes a la massa perqu\u00e8 vagi quedant m\u00e9s fina i el\u00e0stica.<\/li>\n\n\n\n<li>Aquesta massa ha de ser molt el\u00e0stica. Per saber si est\u00e0 al punt, agafarem un trosset de massa i l&#039;estirarem. Ha de quedar molt fina i gaireb\u00e9 transparent sense trencar-se.<\/li>\n\n\n\n<li>Donarem forma de bola i la deixarem reposar tapada dins un recipient pr\u00e8viament untat amb oli. Ha de doblegar el volum.<\/li>\n\n\n\n<li>Dividirem la massa en porcions de 60 grams. Han sortit 7 unitats. Farem unes boles i per donar-li la forma estirarem una mica la massa i la doblegarem cap al centre fins aconseguir la forma de la bola i acabarem donant-hi unes voltes amb el bol de la m\u00e0 (veure el v\u00eddeo).<\/li>\n\n\n\n<li>Les passarem a una safata untada amb oli i les deixarem reposar tapades durant uns deu minuts.<\/li>\n\n\n\n<li>Untarem la taula de treball amb oli i el corr\u00f3 tamb\u00e9. Estirarem amb el corr\u00f3 fins aconseguir una forma molt allargada i molt fina.<\/li>\n\n\n\n<li>Cobrirem generosament tota la superf\u00edcie amb la mantega de porc.<\/li>\n\n\n\n<li>Estirarem de nou per\u00f2 ara amb les mans i nom\u00e9s des d&#039;una banda. Ha de quedar molt fina, despr\u00e9s enrotllarem la massa i reposar un moment.<\/li>\n\n\n\n<li>Estirarem al m\u00e0xim la pe\u00e7a i li donarem la forma de l&#039;ensa\u00efmada (tal com es veu al v\u00eddeo) dipositant-la a la safata de forn untada amb oli.<\/li>\n\n\n\n<li>Les deixarem fermentar en un lloc tancat sense que us doni l&#039;aire durant unes 18 hores aproximadament.<\/li>\n\n\n\n<li>Pintarem amb ou batut i un pessic d&#039;aigua, les ensa\u00efmades i les courem amb el forn preescalfat per dalt i baix a<\/li>\n\n\n\n<li>190 \u00ba cent\u00edgrads durant uns 14 minuts. Dep\u00e8n de cada forn.<\/li>\n\n\n\n<li>Empolvorarem per sobre amb sucre m\u00f2lt, un cop s&#039;hagin refredat.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo d&#039;Ensa\u00efmades individuals per a una millor comprensi\u00f3 de tot all\u00f2 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\/Ensaimadas-individuales16-260x180-1.jpg\" alt=\"Afegim els ingredients\" class=\"wp-image-15315\" 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\/Ensaimadas-individuales26-260x180-1.jpg\" alt=\"preparem la massa\" class=\"wp-image-15316\" 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\/Ensaimadas-individuales30-260x180-1.jpg\" alt=\"textura de la massa\" class=\"wp-image-15317\" 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\/Ensaimadas-individuales52-260x180-1.jpg\" alt=\"donem forma\" class=\"wp-image-15320\" 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\/Ensaimadas-individuales62-260x180-1.jpg\" alt=\"al forn les ensa\u00efmades durant 14 minuts\" class=\"wp-image-15321\" 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\/Ensaimadas-individuales64-260x180-1.jpg\" alt=\"al forn les ensa\u00efmades durant 14 minuts\" class=\"wp-image-15322\" title=\"Recepta de\"><\/figure>\n\n\n\n<p><br><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy en el Forner de Alella, vamos a preparar unas deliciosas Ensaimadas individuales t\u00edpicas de Mallorca, elaboradas con Sag\u00ed, el nombre que se le da a la manteca de cerdo en las Islas Baleares. Este ingrediente es el que le confiere a las ensaimadas su sabor caracter\u00edstico y \u00fanico. Sigue nuestros pasos para descubrir c\u00f3mo [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12121,"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":[269],"tags":[4,3468,3469,3470,3471,3472],"class_list":["post-4573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bolleria","tag-bolleria","tag-ensaimadas-caseras","tag-ensaimadas-de-mallorca","tag-ensaimadas-individuales","tag-receta-de-ensaimadas","tag-receta-para-desayunos"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4573","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=4573"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4573\/revisions"}],"predecessor-version":[{"id":12123,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4573\/revisions\/12123"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/12121"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=4573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=4573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=4573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}