{"id":4713,"date":"2018-11-08T17:08:16","date_gmt":"2018-11-08T17:08:16","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=4713"},"modified":"2024-04-27T10:35:39","modified_gmt":"2024-04-27T08:35:39","slug":"bismarck-farcit-de-nata","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/bismarck-relleno-de-nata\/","title":{"rendered":"Bismarck farcit de Nata"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Avui us presentem una deliciosa recepta com aquest Bismarck farcit de nata, perfecte per gaudir en qualsevol ocasi\u00f3. El Bismarck \u00e9s un brioix gran allargat que recorda la forma d&#039;un vaixell, d&#039;aqu\u00ed el nom. En aquesta recepta, ho hem omplert amb nata muntada, creant una combinaci\u00f3 fant\u00e0stica entre la suavitat de la massa de brioix i la frescor de la nata. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">No et perdis tots els detalls de com fer aquestes exquisides postres casolanes al nostre v\u00eddeo. Anima&#039;t a preparar-lo i sorpr\u00e8n els teus \u00e9ssers estimats amb aquest dol\u00e7 delici\u00f3s i original!<\/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=\"Bismark farcit de nata\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/dQ_ZzsWPiv0?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 class=\"wp-block-paragraph\">Per fer el Brioche:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 grs. Farina de For\u00e7a<\/li>\n\n\n\n<li>50 grs. Sucre<\/li>\n\n\n\n<li>2 Ous<\/li>\n\n\n\n<li>50 grs. Mantega<\/li>\n\n\n\n<li>50 ml. Llet<\/li>\n\n\n\n<li>20 grs. llevat fresc de Forner<\/li>\n\n\n\n<li>5 grs. Sal<\/li>\n\n\n\n<li>Ratlladura de Llimona<\/li>\n\n\n\n<li>Ratlladura de Taronja<\/li>\n\n\n\n<li>1 Ou per pintar<\/li>\n\n\n\n<li>Ametlla filat o granet<\/li>\n\n\n\n<li>Sucre m\u00f2lt per decorar<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Per muntar la Nata:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 Nata per muntar 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>40 grs. Sucre<\/li>\n\n\n\n<li>1 Cullerada sopera formatge crem\u00f3s Philadelphia<\/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>En un bol hi posarem els ous, la llet, i la mantega a punt pomada. Remenarem una mica. Afegirem la sal, el sucre, la ratlladura de taronja i de llimona. Remenem amb un batedor manual perqu\u00e8 s&#039;integri totalment la mantega.<\/li>\n\n\n\n<li>Afegirem la farina tamisada i amb una esp\u00e0tula comen\u00e7arem a amassar.<\/li>\n\n\n\n<li>Quan la massa es desprengui de les parets del bol, la traurem i pastarem a m\u00e0. Per amassar agafarem una punta de la massa, l&#039;estirarem, donarem la volta i doblegarem i aix\u00ed aconseguirem una massa amb elasticitat.<\/li>\n\n\n\n<li>Despr\u00e9s de 4 minuts de pastat afegirem el llevat esmicolat i seguim pastant.<\/li>\n\n\n\n<li>Si costa de treballar la massa es deixa reposar durant uns 5 minuts tapada amb un drap i aix\u00ed ser\u00e0 m\u00e9s f\u00e0cil continuar amassant ja que anir\u00e0 agafant elasticitat i quedar\u00e0 molt m\u00e9s suau.<\/li>\n\n\n\n<li>Hem pastat durant uns 10 minuts, sense comptar els temps de rep\u00f2s. Farem una bola amb la massa.<\/li>\n\n\n\n<li>Ruixarem un bol amb una mica d&#039;oli i dipositarem la massa. La deixarem reposar a temperatura ambient, fins que dobli el volum, o b\u00e9 al frigor\u00edfic tapada amb paper film durant unes 14 hores. Si es guarda al frigor\u00edfic cal deixar-la una hora a temperatura ambient perqu\u00e8 no estigui tan freda i poder treballar-la.<\/li>\n\n\n\n<li>Untarem la taula de treball amb oli i per donar-li a la massa la forma de brioix, l&#039;aplanarem, farem un doble i amb els dits apretarem i seguirem doblegant fins a aconseguir una barra (veure el v\u00eddeo)<\/li>\n\n\n\n<li>Dipositarem el brioix en una safata de forn untada amb oli i el guardarem en un lloc tancat que no li doni l&#039;aire fins que dobli el volum.<\/li>\n\n\n\n<li>Pintarem amb ou batut tota la superf\u00edcie del brioix i seguidament posarem les ametlles filatejades per sobre.<\/li>\n\n\n\n<li>Tindrem el forn preescalfat a 200 \u00ba cent\u00edgrads per dalt i baix i enfornarem durant uns 20 minuts aproximadament. Dep\u00e8n de cada forn. Deixarem refredar totalment<\/li>\n\n\n\n<li>Muntarem la nata amb el formatge Philadelphia i abans que estigui totalment muntada afegirem el sucre i acabarem de muntar la nata.<\/li>\n\n\n\n<li>Obrirem el Brioche, sense arribar a les puntes, la capa de baix ha de quedar m\u00e9s gruixuda. ja que en posar la nata quedar\u00e0 molt m\u00e9s bonic.<\/li>\n\n\n\n<li>Amb la m\u00e0niga pastissera i un filtre arrissat l&#039;omplirem i despr\u00e9s taparem el Bismarck.<\/li>\n\n\n\n<li>Empolvorarem 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 Bismarck farcit de Nata 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\/Bismark-relleno-de-nata13-260x180-1.jpg\" alt=\"Preparem els ous\" class=\"wp-image-15486\" 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\/Bismark-relleno-de-nata25-260x180-1.jpg\" alt=\"Remenem la massa\" class=\"wp-image-15487\" 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\/Bismark-relleno-de-nata35-260x180-1.jpg\" alt=\"Donem forma a la massa\" class=\"wp-image-15488\" 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\/Bismark-relleno-de-nata50-260x180-1.jpg\" alt=\"Forma del brioix\" class=\"wp-image-15489\" 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\/Bismark-relleno-de-nata56-260x180-1.jpg\" alt=\"Posem el brioix al forn\" class=\"wp-image-15490\" 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\/Bismark-relleno-de-nata63-260x180-1.jpg\" alt=\"Preparem la nata\" class=\"wp-image-15491\" 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\/Bismark-relleno-de-nata71-260x180-1.jpg\" alt=\"Omplim el brioix\" class=\"wp-image-15492\" 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\/Bismark-relleno-de-nata79-260x180-1.jpg\" alt=\"El Forner i el Bismark de nata\" class=\"wp-image-15493\" title=\"Recepta de\"><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy te presentamos una deliciosa receta como este Bismarck relleno de nata, perfecto para disfrutar en cualquier ocasi\u00f3n. El Bismarck es un brioche grande alargado que recuerda la forma de un barco, de ah\u00ed su nombre. En esta receta, lo hemos rellenado con nata montada, creando una combinaci\u00f3n fant\u00e1stica entre la suavidad de la masa [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10925,"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":[3511,3512,3513,3514,960],"class_list":["post-4713","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres-caseros","tag-bismark-de-nata","tag-brioche-con-nata","tag-brioche-relleno","tag-receta-con-nata","tag-receta-de-brioche"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4713","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=4713"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4713\/revisions"}],"predecessor-version":[{"id":10927,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4713\/revisions\/10927"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10925"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=4713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=4713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=4713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}