{"id":5035,"date":"2019-05-09T17:30:00","date_gmt":"2019-05-09T17:30:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5035"},"modified":"2024-05-13T21:21:13","modified_gmt":"2024-05-13T19:21:13","slug":"bracets-de-nata-coberts-de-xocolata","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/bracitos-de-nata-cubiertos-de-chocolate\/","title":{"rendered":"Bracets de Nata coberts de Xocolata"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Avui et mostrarem com preparar uns deliciosos Bracetos de Nata coberts de Xocolata. Aquests pastissets individuals tamb\u00e9 s\u00f3n coneguts com a B\u00falgars i agraden tant als nens com als grans. Aquests bracets de gitano estan farcits de nata i banyats per sobre amb una capa de xocolata. <\/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=\"Bracets de nata coberts de xocolata\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/LnkIJzvArHY?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<ul class=\"wp-block-list\"><li>75 grs. Farina<\/li><li>75 grs. Sucre<\/li><li>3 Ous<\/li><li>1 sobre de Llevat Qu\u00edmic (16 grs.)<\/li><li>1 pessic de Sal<\/li><li>300 ml. Nata per muntar 35% mat\u00e8ria greix<\/li><li>30 grs. Sucre<\/li><li>400 grs. Xocolata per fondre<\/li><li>30 grs. Mantega<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><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 els rovells i el sucre. 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 els rovells a les clares 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 fixarem el paper amb unes puntetes de massa perqu\u00e8 no llisqui. 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 180 \u00ba cent\u00edgrads per dalt i baix i enfornem durant uns 9 minuts aproximadament. No ha de quedar gaire cuit. Dep\u00e8n del forn.<\/li><li>Per desenganxar el pa de pessic, tallarem les puntes de llarg a llarg. Partirem el pa de pessic per la meitat i li hem de capgirar.  Amb l&#039;ajuda d&#039;una altra safata donarem la volta a la planxa de pa de pessic per poder treure el paper de coure.<\/li><li>Abans que es refredi enrotllarem a poc a poc les dues planxes de pa de pessic, tal com es veu al v\u00eddeo, amb uns draps de cuina i esperarem que es refredi totalment.<\/li><li>Per muntar la nata deixarem el recipient i tamb\u00e9 la nata l\u00edquida al congelador durant uns 15 minuts, aix\u00ed es munta m\u00e9s f\u00e0cilment. Abans d&#039;acabar de muntar la nata hi afegirem el sucre.<\/li><li>Desenrotllarem i traurem el drap de cuina. cobrirem el pa de pessic amb una capa de nata deixant lliure un espai d&#039;uns dos cent\u00edmetres. Farem el mateix amb l&#039;altra planxa.<\/li><li>Enrotllarem de nou amb molt de compte, deixant el tancament a la part de baix. Tallarem el cilindre en tres o quatre trossos i cobrirem les puntes amb una mica de nata.<\/li><li>Fondrem la xocolata al bany maria \u00e9s a dir posant aigua a escalfar en una olla ia sobre un recipient on dipositarem la xocolata trossejada en un parell de vegades perqu\u00e8 es fongui millor. Abans que es fongui totalment apagarem el foc i afegirem la mantega, remenant fins que quedi integrada a la xocolata.<\/li><li>Prepararem una reixeta amb una safata i paper vegetal i dipositarem els nostres bracets. Cobrirem els bracets amb la xocolata calenta. Repartirem la xocolata per sobre i els costats dels bracets, procurant que quedi totalment cobert.<\/li><li>Per finalitzar la decoraci\u00f3 passarem per sobre de la xocolata una pinta o una forquilla fent unes ones.<\/li><li>Deixarem refredar i assecar totalment la xocolata abans de treure els b\u00falgars de la reixeta.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Bracetos farcits de Nata coberts de Xocolata per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy vamos a mostrarte como preparar unos deliciosos Bracitos &nbsp;de Nata cubiertos de Chocolate. Estos pastelitos individuales tambi\u00e9n son conocidos como B\u00falgaros y gustan tanto a los ni\u00f1os como a los mayores. Estos bracitos de gitano est\u00e1n rellenos de nata y ba\u00f1ados por encima con una capa de chocolate. INGREDIENTES: 75 grs. Harina 75 grs. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11767,"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":[2,49],"tags":[3656,3568,3657,3658,3659,3660,3661,3662],"class_list":["post-5035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","category-postres-caseros","tag-bracitos-de-gitano-individuales","tag-bracitos-de-gitano-rellenos-de-nata","tag-bracitos-de-nata-cubiertos-de-chocolate","tag-como-hacer-brazo-gitanoo","tag-postre-con-nata-y-chocolate","tag-postre-tradicional-nata","tag-receta-bracitos-de-gitano","tag-receta-brazo-gitano"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5035","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=5035"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5035\/revisions"}],"predecessor-version":[{"id":11772,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5035\/revisions\/11772"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11767"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}