{"id":5026,"date":"2019-04-11T14:21:47","date_gmt":"2019-04-11T14:21:47","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5026"},"modified":"2024-05-14T12:32:13","modified_gmt":"2024-05-14T10:32:13","slug":"mona-de-pasqua-de-mantega-i-ametlles","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/mona-de-pascua-de-mantequilla-y-almendras\/","title":{"rendered":"Mona de Pasqua de Mantega i Ametlles"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Avui preparem una espectacular Mona de Pasqua de Mantega i Ametlles. Cada any en arribar la Pasqua \u00e9s el moment de regalar als meus fillols una Mona de Pasqua. Aquest any preparar\u00e9 a la meva fillola una espectacular Mona de Sara d&#039;Ametlles, un past\u00eds recobert de crema de mantega i que porta per sobre ametlles laminades torrades. A m\u00e9s va adornada, com mana tradici\u00f3, per una pe\u00e7a de Xocolata, uns pollets i unes plomes. <\/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=\"Mona de Pasqua de mantega i ametlles\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/mCckTUQfzRY?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 UN MOTLLE DE 28 CMS.<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Per fer el Pa de pessic:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>8 Ous<\/li><li>350 grs. Farina<\/li><li>350 grs. Sucre<\/li><li>55 ml. Oli d&#039;Oliva<\/li><li>55 ml. Llet<\/li><li>1 sobre Llevat qu\u00edmic (16 grs.)<\/li><li>Ratlladura de Llimona<\/li><li>1 pessic de Sal<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Per fer l&#039;Alm\u00edvar:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>70 ml. Aigua<\/li><li>100 grs. Sucre<\/li><li>30 ml. Cointreau<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Per fer la Crema de Mantega i Decoraci\u00f3:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>300 grs. Mantega sense sal<\/li><li>225 grs. Sucre m\u00f2lt\/glas<\/li><li>4 Cullerades soperes de Llet<\/li><li>200 grs. Ametlles laminades<\/li><li>Melmelada de Pr\u00e9ssec &nbsp;<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<br><\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Separarem els rovells de les clares dels ous. En un bol muntarem les clares amb un pessic de sal.  A mig muntar hi afegirem la meitat del sucre i acabarem de muntar les clares a punt de neu.<\/li><li>Posarem els rovells en un bol juntament amb l&#039;altra meitat del sucre, la ratlladura de llimona, l&#039;oli d&#039;oliva i la llet. Bateu-ho durant uns 5 minuts fins que la barreja quedi d&#039;un to blanquin\u00f3s. Es pot fer amb unes varetes el\u00e8ctriques.<\/li><li>Afegirem els rovells a les clares muntades a poc a poc amb moviments envoltants de baix a dalt procurant que no es baixin les clares.<\/li><li>Barregem la farina amb el llevat qu\u00edmic. Tamisarem i afegirem la farina en diverses vegades sempre amb moviments envoltants de baix a dalt. Cal arribar b\u00e9 fins al fons del recipient ja que la farina cau cap avall i \u00e9s important que quedi tot ben integrat. <\/li><li>Per coure el pa de pessic utilitzarem un motlle desmuntable de 28 cent\u00edmetres de di\u00e0metre. Folrarem la base amb paper vegetal i despr\u00e9s posarem el c\u00e8rcol. Tallarem el paper sobrant. Untarem la base i els costats del motlle amb una mica de mantega. Afegirem la massa al motlle i donarem uns copets perqu\u00e8 surtin les bombolles d&#039;aire.<\/li><li>Hem preescalfat el forn a 175 \u00ba cent\u00edgrads per dalt i baix i enfornarem durant uns 40 minuts aproximadament. Dep\u00e8n de cada forn. Farem la prova del escuradents i deixarem refredar el pa de pessic.<\/li><li>Repartirem les ametlles en una safata i les torrarem al forn a una temperatura d&#039;uns 190 \u00ba cent\u00edgrads durant uns 5 minuts aproximadament. Cal remoure-les de tant en tant perqu\u00e8 es torrin per un igual. Han de quedar daurades. Deixarem refredar.<\/li><li>Prepararem un alm\u00edvar posant un cass\u00f3 al foc amb l&#039;aigua i el sucre. Quan bulli afegirem el licor i courem durant un parell de minuts m\u00e9s. Ha de quedar un alm\u00edvar lleuger.<\/li><li>Desemmotllarem el pa de pessic i tallarem la capa de sobre per igualar-lo i que quedi ben llis. Tallarem el pa de pessic per la meitat i el banyarem generosament amb l&#039;alm\u00edvar per les dues parts. Cobrirem la part de baix amb la melmelada de pr\u00e9ssec, distribuint-la per tota la superf\u00edcie. Taparem el pa de pessic. <\/li><li>La mantega ha d&#039;estar a punt de pomada per poder treballar b\u00e9, \u00e9s a dir molt tova. Cal deixar-la fora del frigor\u00edfic durant for\u00e7a temps ja no es pot escalfar al microones.<\/li><li>Barrejarem la mantega amb la llet i afegirem a poc a poc el sucre m\u00f2lt pr\u00e8viament tamisat. Ha de quedar ben batut perqu\u00e8 no es noti el sucre. Ho farem amb un batedor que pot ser manual o el\u00e8ctric.<\/li><li>Cobrirem el pa de pessic per sobre i els costats amb la crema de mantega procurant que quedi ben llis. Per sobre i els costats taparem tot el pa de pessic amb les ametlles laminades.<\/li><li> Adornarem la nostra mona amb una figura de xocolata, plomes de colors i pollets.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Mona de Pasqua de Mantega i Ametlles per a una millor comprensi\u00f3 de tot all\u00f2 explicat. <\/h3>","protected":false},"excerpt":{"rendered":"<p>Hoy preparamos una espectacular Mona de Pascua de Mantequilla y Almendras. Cada a\u00f1o al llegar la Pascua es el momento de regalar a mis ahijados una Mona de Pascua. Este a\u00f1o preparar\u00e9 a mi ahijada una espectacular Mona de Sara de Almendras, una tarta recubierta de crema de mantequilla y que lleva por encima almendras [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12033,"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":[423,490],"tags":[3638,3366,3639,495,496,3640,3641,1194,3642],"class_list":["post-5026","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-especial-cuaresma-y-semana-santa","category-monas-de-pascua","tag-como-hacer-una-mona-de-pascua","tag-mona-de-pascua-casera","tag-mona-de-pasqua","tag-monas","tag-monas-de-pascua","tag-tarta-sara-para-pascua","tag-video-receta-mona-de-pacua","tag-video-receta-mona-de-pascua","tag-video-receta-mona-de-pascua-de-mantequilla"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5026","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=5026"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5026\/revisions"}],"predecessor-version":[{"id":12035,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5026\/revisions\/12035"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/12033"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5026"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}