{"id":4877,"date":"2019-01-10T12:50:54","date_gmt":"2019-01-10T12:50:54","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=4877"},"modified":"2024-05-13T21:18:19","modified_gmt":"2024-05-13T19:18:19","slug":"borregos-de-sant-antoni","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/borregos-de-san-antonio\/","title":{"rendered":"Borregos de Sant Antoni"},"content":{"rendered":"<p>Per al dia de Sant Antoni patr\u00f3 dels animals \u00e9s tradicional degustar els t\u00edpics Borregos de Sant Antoni o Sant Ant\u00f3n, tamb\u00e9 coneguts com a Borregos de Cardedeu. S\u00f3n uns dol\u00e7os torrats de massa de brioix amb un sabor d&#039;an\u00eds i que remullats amb Moscatell o Llet freda estan bon\u00edssims. Si t&#039;agrada el nostre v\u00eddeo de Borregos de San Antonio no oblidis puntuar-ho i compartir-ho, ens ajudar\u00e0s.<\/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=\"Borregos de Sant Antoni\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/IiWkBGsU6DU?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 massa mare:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 grs. Farina de For\u00e7a<\/li>\n\n\n\n<li>170 ml. Aigua<\/li>\n\n\n\n<li>20 grs. Llevat fresc de forner<\/li>\n<\/ul>\n\n\n\n<p>Per a la massa:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>280 grs. Farina de For\u00e7a<\/li>\n\n\n\n<li>125 grs. Sucre<\/li>\n\n\n\n<li>7 grs. Sal<\/li>\n\n\n\n<li>75 grs. Mantega<\/li>\n\n\n\n<li>2 Ous<\/li>\n\n\n\n<li>20 ml. An\u00eds dol\u00e7 Marie Brizard<\/li>\n\n\n\n<li>30 grs. Matalahuga<\/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>Posarem l&#039;aigua, la farina tamisada i el llevat en un bol per fer el preferment o la massa mare. Amassarem amb una esp\u00e0tula i quan s&#039;enlairi de les parets del bol, la dipositarem a la taula de treball i acabarem pastant amb les mans durant uns tres o quatre minuts. Farem una bola i guardarem la massa al bol tapada fins que dobli el volum, aproximadament han estat uns 45 minuts.<\/li>\n\n\n\n<li>Al bol hi posarem tots els ingredients de la massa, \u00e9s a dir, la farina, el sucre, la sal, la mantega a punt de pomada, els ous, l&#039;an\u00eds i la matalahuga.<\/li>\n\n\n\n<li>Amassarem amb un pastadora el\u00e8ctrica, tamb\u00e9 es pot fer a m\u00e0 tal com es veu en algun dels nostres v\u00eddeos. Primer pastarem a marxa lenta durant uns dos minuts i despr\u00e9s uns 12 minuts a marxa r\u00e0pida. Si es fa a m\u00e0, solen ser uns 15 minuts fins que la massa quedi consistent.<\/li>\n\n\n\n<li>Traiem la massa del bol i li donem unes voltes aixecant la massa i la dobleguem diverses vegades. Farem una bola que dipositarem al bol pr\u00e8viament untat amb una mica d&#039;oli. Taparem amb paper film i ha de doblegar el volum. El temps dep\u00e8n de la temperatura ambient.<\/li>\n\n\n\n<li>Untarem la taula de treball amb una mica d&#039;oli i tallarem la massa a dos trossos. Donarem forma de barrot estirant una mica la massa donant-li una forma cil\u00edndrica.<\/li>\n\n\n\n<li>Dipositarem els dos barrots ben allargats en una safata de forn amb paper de fornejar. Els guardarem tapats amb un drap en un lloc tancat que no li doni l&#039;aire, pot ser dins del forn apagat. Heu de tornar a doblegar el volum.<\/li>\n\n\n\n<li>Un cop fermentats, els pintarem amb una barreja ben batuda a parts iguals d&#039;aigua i oli.<\/li>\n\n\n\n<li>Hem preescalfat el forn per dalt i baix a 200 \u00ba cent\u00edgrads i en posar-los al forn el baixem a 180 \u00ba i enfornarem durant uns 25 minuts. Han de quedar una mica daurats per\u00f2 tous. Deixem refredar durant unes 12 hores a una reixeta.<\/li>\n\n\n\n<li>Un cop ben freds, tallarem llesques d&#039;un cent\u00edmetre o una mica m\u00e9s, que tornarem a posar a la safata de forn per torrar-les. Per aix\u00f2 preescalfarem el forn a 200\u00ba per dalt i baix i torrarem durant uns 9 minuts. Donem la volta per torrar-les de l&#039;altra banda. El temps ha estat d&#039;uns 7 minuts m\u00e9s o fins que els veieu daurats.<\/li>\n\n\n\n<li>Deixarem refredar abans de degustar-los.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Borregos de San Antonio 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\/Borregos-de-San-Antonio12-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-15656\" 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\/Borregos-de-San-Antonio20-260x180-1.jpg\" alt=\"Tapem la massa per als borregos\" class=\"wp-image-15657\" 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\/Borregos-de-San-Antonio28-260x180-1.jpg\" alt=\"Seguim amb la massa\" class=\"wp-image-15658\" 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\/Borregos-de-San-Antonio36-260x180-1.jpg\" alt=\"Treballem la massa\" class=\"wp-image-15659\" 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\/Borregos-de-San-Antonio56-260x180-1.jpg\" alt=\"Posem la massa en una safata\" class=\"wp-image-15662\" 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\/Borregos-de-San-Antonio61-260x180-1.jpg\" alt=\"Pintem amb ou la massa\" class=\"wp-image-15663\" 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\/Borregos-de-San-Antonio73-260x180-1.jpg\" alt=\"Posem els Borregos de Sant Antoni al forn\" class=\"wp-image-15664\" 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\/Borregos-de-San-Antonio75-260x180-1.jpg\" alt=\"Borregos de Sant Antoni\" class=\"wp-image-15665\" title=\"Recepta de\"><\/figure>","protected":false},"excerpt":{"rendered":"<p>Para el d\u00eda de San Antonio patr\u00f3n de los animales es tradicional degustar los t\u00edpicos Borregos de San Antonio o San Ant\u00f3n, tambi\u00e9n conocidos como Borregos de Cardedeu. Son unos dulces tostados de masa de brioche con un sabor de an\u00eds y que remojados con Moscatel o Leche fr\u00eda est\u00e1n buen\u00edsimos. Si te gusta nuestro [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11764,"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":[3556,3557,3558,3559,3496,3560,3561],"class_list":["post-4877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bolleria","tag-borregos-de-cardedeu","tag-borregos-de-san-antonio","tag-borregos-san-anton","tag-dulces-por-san-anton","tag-dulces-tradicionales","tag-recetas-tradicionales","tag-sulces-por-san-antonio"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4877","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=4877"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4877\/revisions"}],"predecessor-version":[{"id":11766,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4877\/revisions\/11766"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11764"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=4877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=4877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=4877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}