{"id":4660,"date":"2018-10-25T12:49:49","date_gmt":"2018-10-25T12:49:49","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=4660"},"modified":"2024-05-14T11:28:17","modified_gmt":"2024-05-14T09:28:17","slug":"pionons-de-magrana","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/piononos-de-granada\/","title":{"rendered":"Pionons de Granada"},"content":{"rendered":"<p>Recentment hem viatjat a Granada amb uns amics que ens van portar a degustar uns riqu\u00edssims Pionons de Granada, uns dol\u00e7os tradicionals Granadinos i que ens van encantar. Un pastisser amic seu ens va donar la recepta per a la seva elaboraci\u00f3 i avui els hem fet a casa per a vosaltres. Estan bon\u00edssims.\n<\/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=\"Pionons de Granada\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Y7VEeQLnGg4?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<p>Per a la Planxa de Pa de pessic:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 Ous<\/li><li>100 grs. Farina<\/li><li>100 grs. Sucre<\/li><li>\u00bd Culleradeta de Llevat Qu\u00edmica Royal<\/li><li>Ratlladura de Llimona<\/li><li>1 pessic de Sal<\/li><\/ul>\n\n\n\n<p>Per fer la Crema Pastissera:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500 ml. Llet<\/li><li>3 Gemmes d&#039;Ou<\/li><li>100 grs. Sucre<\/li><li>35 grs. Maicena<\/li><li>Canyella a Rama<\/li><li>Pell de Llimona<\/li><li>15 grs. Mantega<\/li><\/ul>\n\n\n\n<p>Per fer l&#039;Alm\u00edvar:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>100 grs. Sucre<\/li><li>50 ml. Aigua<\/li><li>50 ml. Ron Negre<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Comen\u00e7arem preparant la crema pastissera. Per aix\u00f2 posarem un cass\u00f3 al foc amb la meitat de la llet, la pell de llimona i el pal de canyella. Quan comenci a bullir, apaguem el foc i deixem que s&#039;infusioni. Colem la llet.<\/li><li>Posem els rovells dels ous en un bol juntament amb el sucre, la resta de la llet i la maizena i batem amb un batedor manual fins que estigui tot ben integrat.<\/li><li>Un cop estigui freda la llet la posarem en un cass\u00f3 i afegirem la barreja dels ous. Remenarem b\u00e9 i courem amb el foc molt baix i sense deixar de remenar perqu\u00e8 no s&#039;enganxi. Quan comenci a bullir apagarem el foc. Hi afegim la mantega i ho barregem tot. Reservarem la crema en una plata fins que estigui freda tapada amb paper film.<\/li><li>Per fer l&#039;alm\u00edvar posarem un cass\u00f3 al foc amb l&#039;aigua i el sucre i despr\u00e9s de 2 minuts afegirem amb molt de compte el rom i bullirem un minut m\u00e9s aproximadament. Ha de quedar un alm\u00edvar claret.<\/li><li>Per fer el pa de pessic, separarem els rovells de les clares dels ous.<\/li><li>Muntarem, amb unes varetes el\u00e8ctriques, les clares amb una mica de sal fins a aconseguir el punt de neu.<\/li><li>Posarem en un bol gran els rovells, el sucre i la ratlladura de llimona. Batrem amb les varetes fins que quedi ben esponj\u00f3s i d&#039;un color blanquin\u00f3s.<\/li><li>A poc a poc i amb moviments envoltants, \u00e9s a dir de baix a dalt, incorporarem les clares a la barreja dels rovells fins que s&#039;integrin totalment.<\/li><li>Barrejarem el llevat qu\u00edmic amb la farina i tamisarem. Incorporarem la farina lentament i sempre amb moviments envoltants procurant anar pujant la farina ja que tendeix a quedar a baix.<\/li><li>Hem preparat una safata de forn amb paper vegetal i passarem la barreja del pa de pessic, procurant arribar a totes les vores de la safata. Ha de quedar una capa for\u00e7a fina i ben allisada.<\/li><li>Tenim el forn preescalfat a 190 \u00ba cent\u00edgrads per dalt i baix i enfornem durant uns 14 minuts aproximadament. No ha de quedar gaire cuit. Dep\u00e8n del forn.<\/li><li>En sortir del forn hem de fer la volta al pa de pessic. Per fer-ho posarem paper vegetal per sobre i amb l&#039;ajuda d&#039;una altra safata farem la volta.<\/li><li>Pintarem generosament tota la base del pa de pessic amb l&#039;alm\u00edvar. Abans que es refredi enrotllarem el pa de pessic amb el mateix paper vegetal i esperarem que es refredi totalment.<\/li><li>Desenrotllarem i cobrirem tot el pa de pessic amb una capa fina de crema. Tallarem el pa de pessic per la meitat i tallarem unes tires de 4 cms. d&#039;amplada, tal com es veu al v\u00eddeo. Enrotllarem les tires i amb la crema s&#039;enganxar\u00e0 la part exterior i ens quedaran uns cilindres. \u00c9s important fer els rotllets de dins cap a fora ja que fem una mica m\u00e9s de for\u00e7a.<\/li><li>Posarem la resta de la crema en una m\u00e0niga pastissera amb un filtre arrissat i farem un barretet a sobre del rotllet.<\/li><li>Empolvorarem for\u00e7a sucre per sobre de la crema i amb un bufador els cremem.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Pionons de Granada per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Piononos-de-Granada11-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-15452\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Piononos-de-Granada17-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-15453\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Piononos-de-Granada34-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-15454\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Piononos-de-Granada53-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-15455\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Piononos-de-Granada67-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-15456\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Piononos-de-Granada72-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-15457\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Piononos-de-Granada77-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-15458\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Piononos-de-Granada83-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-15459\" title=\"Recepta de\"><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Piononos-de-Granada-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-15447\" title=\"Recepta de\"><\/figure><\/div>","protected":false},"excerpt":{"rendered":"<p>Recientemente hemos viajado a Granada con unos amigos que nos llevaron a degustar unos riqu\u00edsimos Piononos de Granada, unos dulces tradicionales Granadinos y que nos encantaron. Un pastelero amigo suyo nos dio la receta para su elaboraci\u00f3n y hoy los hemos hecho en casa para vosotros. Est\u00e1n buen\u00edsimos. INGREDIENTES: Para la Plancha de Bizcocho: 4 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11965,"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],"tags":[3495,3496,3497,3498,3499,3500,3059],"class_list":["post-4660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres-caseros","tag-dulce-de-granada","tag-dulces-tradicionales","tag-piono-dulce","tag-piono-granada-receta","tag-piononos-de-granada","tag-receta-piononos","tag-receta-postres"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4660","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=4660"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4660\/revisions"}],"predecessor-version":[{"id":11968,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4660\/revisions\/11968"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11965"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=4660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=4660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=4660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}