{"id":5130,"date":"2020-01-09T11:05:00","date_gmt":"2020-01-09T11:05:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5130"},"modified":"2024-04-15T17:48:02","modified_gmt":"2024-04-15T15:48:02","slug":"borregos-pasta-de-full-farcits-de-mazapan","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/borregos-hojaldrados-rellenos-de-mazapan\/","title":{"rendered":"Borregos pasta de full farcits de Mazap\u00e1n"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Deliciosos Borregos pasta de full farcits de Mazap\u00e1n. L&#039;any passat vam preparar uns bon\u00edssims <a href=\"https:\/\/elfornerdealella.com\/ca\/borregos-de-sant-antoni\/\">Borregos per Sant Antoni<\/a>, avui et presentem una nova recepta dels Borregos per\u00f2 aquests s\u00f3n farcits de Mazap\u00e1n. Els preparem amb una estupenda massa de Brioche pasta de full. Ja veur\u00e0s que queden deliciosos i si els prepares sorprendr\u00e0s gratament els teus.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Borregos pasta de full farcits de mazapan\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/ehMSxFOrnUM?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 Mazap\u00e1n:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>&nbsp;375 grs. Ametlla m\u00f2lta crua<\/li>\n\n\n\n<li>375 grs. Sucre<\/li>\n\n\n\n<li>2 Ous<\/li>\n\n\n\n<li>Ratlladura d&#039;una Llimona<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Per fer la Massa Mare:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 grs. Farina de For\u00e7a<\/li>\n\n\n\n<li>170 ml. Aigua<\/li>\n\n\n\n<li>40 grs. Llevat fresc de Forner<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Per fer la Massa de Brioche:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>550 grs. Farina de For\u00e7a<\/li>\n\n\n\n<li>180 grs. Sucre<\/li>\n\n\n\n<li>10 grs. Sal<\/li>\n\n\n\n<li>115 grs. Mantega<\/li>\n\n\n\n<li>3 Ous<\/li>\n\n\n\n<li>60 ml. An\u00eds dol\u00e7 Marie Brizard<\/li>\n\n\n\n<li>75 grs. Matalah\u00faga (An\u00eds Verd)<\/li>\n\n\n\n<li>Mantega de Porc<\/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>Per fer el massap\u00e0 posarem tots els ingredients dins d&#039;un bol, remenarem amb una esp\u00e0tula i pastarem fins a aconseguir una massa homog\u00e8nia, prement perqu\u00e8 l&#039;ametlla deixi anar tot el seu oli. Acabarem de pastar sobre la taula de treball, donant-li la forma de cilindre. Partirem el cilindre en dos trossos. Deixarem reposar el massap\u00e0 tapat amb paper film durant unes 8 hores al frigor\u00edfic.&nbsp;<\/li>\n\n\n\n<li>Per fer la massa mare posarem l&#039;aigua en un bol, afegirem el llevat esmicolat i la farina pr\u00e8viament tamisada. Remenarem amb una esp\u00e0tula fins que tot s&#039;hi integri. Quan la massa s&#039;enlairi de les parets del bol la traurem i pastarem a m\u00e0 damunt la taula de treball durant uns 3 o 4 minuts. Deixarem fermentar la massa dins del bol, tapada amb un drap de cuina fins que dobli el volum.&nbsp;<\/li>\n\n\n\n<li>Per fer la massa de brioix posarem al bol la massa mare, els ous, la sal, el sucre, l&#039;an\u00eds dol\u00e7, l&#039;an\u00eds verd, la mantega a punt de pomada i la farina tamisada. Amassarem amb la pastadora el\u00e8ctrica durant uns dos minuts a marxa lenta i despr\u00e9s uns 12 minuts a marxa r\u00e0pida. Es pot pastar a m\u00e0 remenant la massa durant uns 15 minuts fins que la massa quedi amb una textura fina.<\/li>\n\n\n\n<li>Untarem la taula de treball amb una mica d&#039;oli i dipositarem la massa. Li donarem unes voltes per acabar el pastat. Guardarem la massa dins del bol tapada amb paper film fins que dobli el volum.<\/li>\n\n\n\n<li>&nbsp;Farem porcions d\u00b4uns 260 grams i els donarem forma de bola. Deixarem reposar les boles uns 10 minuts.<\/li>\n\n\n\n<li>Per fer la pasta de full untarem la taula de treball amb oli. Agafarem una bola i amb un corr\u00f3 li donarem una forma ovalada i llarga. Cal estirar-la molt. Ha de quedar una massa molt fina. Per sobre distribuirem abundant mantega de porc que ha d&#039;estar a temperatura ambient.<\/li>\n\n\n\n<li>Tallarem en dos trossos el massap\u00e0. Estirarem el cilindre que ha d&#039;arribar de punta a punta de la massa. Ho posarem a la part de dalt de la massa, i anirem doblegant la massa fins aconseguir un altre cilindre molt llarg. Tornem a partir-ho per la meitat, estirant una mica m\u00e9s. Els dipositarem en una safata per al forn amb paper de fornejar per sobre. Els guardarem en un lloc tancat que no li doni l&#039;aire fins que doblin el volum. Han trigat 4 hores a fermentar, per\u00f2 sempre dep\u00e8n del temps.<\/li>\n\n\n\n<li>Hem preparat una barreja meitat aigua i meitat oli i pintarem els borregos. Hem preescalfat el forn a 180 \u00ba cent\u00edgrads per dalt i baix i els enfornarem durant uns 18 minuts aproximadament. Els deixarem refredar totalment sobre una reixeta perqu\u00e8 es quedin ben secs. Els tallarem amb una mida d&#039;1 cent\u00edmetre amb un ganivet de serra i els dipositarem de nou en una safata. Els enfornem a 200\u00ba per dalt i baix durant uns 9 minuts. Els donarem la volta i courem durant uns 5 minuts o fins que es daurin pels dos costats. Deixarem refredar totalment.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Borregos pasta de full farcits de Mazap\u00e1n per a una millor comprensi\u00f3 de tot el que hem explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Deliciosos Borregos hojaldrados rellenos de Mazap\u00e1n. El a\u00f1o pasado preparamos unos riqu\u00edsimos Borregos por San Antonio, hoy te presentamos una nueva receta de los Borregos pero estos son rellenos de Mazap\u00e1n. Los preparamos con una estupenda masa de Brioche hojaldrada. Ya ver\u00e1s que quedan deliciosos y si los preparas sorprender\u00e1s gratamente a los tuyos. INGREDIENTES: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9305,"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":[3816,3817,3818,3819,3820,3821,3822],"class_list":["post-5130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bolleria","tag-borregos-hojaldrados-rellenos-de-mazapan","tag-como-hacer-borrgeos","tag-dulce-san-antonio","tag-dulce-tradicional","tag-dulces-borregos","tag-receta-borregos","tag-receta-tradicional"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5130","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=5130"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5130\/revisions"}],"predecessor-version":[{"id":9307,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5130\/revisions\/9307"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9305"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}