{"id":5186,"date":"2020-05-07T10:01:00","date_gmt":"2020-05-07T10:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5186"},"modified":"2024-04-12T11:06:01","modified_gmt":"2024-04-12T09:06:01","slug":"pastis-de-rovell-cremat","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-de-yema-quemada\/","title":{"rendered":"Past\u00eds de rovell cremat"},"content":{"rendered":"<p>Avui anem de celebraci\u00f3 i hem preparat un past\u00eds de rovell cremat. Aquest past\u00eds de Pa de pessic amb Crema de Yema Cremada farcit de melmelada de Pr\u00e9ssec i Alm\u00edvar que ha quedat bon\u00edssim. <\/p>\n\n\n\n<p>Per fer la <a href=\"https:\/\/elfornerdealella.com\/ca\/crema-de-rovell\/\" target=\"_blank\" rel=\"noreferrer noopener\">Crema de Yema clica aqu\u00ed:<\/a><\/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=\"Past\u00eds de rovell cremat\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/zICiAmAjU2c?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 12 PERSONES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>8 Ous<\/li><li>200 grs. Sucre<\/li><li>200 grs. Farina<\/li><li>15 grs. Llevat Qu\u00edmic<\/li><li>1 Cullerada Vainilla l\u00edquida<\/li><li>Ratlladura de la pell d&#039;una Llimona<\/li><li>300 grs. <a href=\"https:\/\/elfornerdealella.com\/ca\/melmelada-de-pressec-casolana\/\">Melmelada de Pr\u00e9ssec<\/a><\/li><li>Granet d&#039;Ametlla<\/li><\/ul>\n\n\n\n<p>Per al <a href=\"https:\/\/elfornerdealella.com\/ca\/almibar-per-banar-pastissos\/\" target=\"_blank\" rel=\"noreferrer noopener\">Alm\u00edvar<\/a><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>100 grs. Sucre<\/li><li>75 ml. Aigua<\/li><li>75 ml. Cointreau<\/li><\/ul>\n\n\n\n<p>Per a la <a href=\"https:\/\/elfornerdealella.com\/ca\/crema-de-rovell\/\" target=\"_blank\" rel=\"noreferrer noopener\">Crema de Yema<\/a><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 gemmes d&#039;ou<\/li><li>125 grs. Sucre<\/li><li>15 grs. Mantega<\/li><li>10 grs. Maizena<\/li><li>90 ml. Llet<\/li><li>90 ml. Aigua<\/li><li>1 cullerada de Vainilla l\u00edquida<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Posem els ous, el sucre, la ratlladura de llimona i la vainilla liquida en un batedor. Batem la massa amb una batedora el\u00e8ctrica o amb unes varetes el\u00e8ctriques durant uns 10\/12 minuts fins que la barreja quedi molt escumosa i canvi\u00ef de color.<\/li><li>Barregem el llevat amb la farina i tamisem<\/li><li>Afegirem la farina en dues o tres vegades i barrejarem amb moviments envoltants de baix a dalt ja que la farina baixa al fons i ha de quedar ben integrada. Cal fer-ho amb molt de compte perqu\u00e8 no abaixi la barreja.<\/li><li>Preparem el motlle per coure el pa de pessic. Pot ser rectangular o rod\u00f3. Es pot cobrir el motlle amb paper d&#039;enfornar o b\u00e9 untar-lo de mantega i despr\u00e9s empolvorar-lo amb farina, com haur\u00e0s vist en altres v\u00eddeos nostres. En el nostre cas avui el motlle que utilitzem nom\u00e9s \u00e9s un c\u00e8rcol rectangular i per tant ho hem folrat amb paper.<\/li><li>Omplim el motlle amb la nostra massa i donem uns copets perqu\u00e8 quedi ben llisa i surtin les bombolles.<\/li><li>Tenim el forn preescalfat a 190 \u00ba cent\u00edgrads per dalt i baix i enfornem el nostre pa de pessic durant uns 25 minuts aproximadament. Al cap de 20 minuts ho hem tapat amb paper d&#039;alumini. Cal fer la prova del escuradents per saber que est\u00e0 cuit. El Forn no es pot obrir abans dels 20 minuts ja que el pa de pessic es baixaria i ja no tornaria a pujar. Deixarem refredar abans de desemmotllar-ho.<\/li><li>&nbsp;Per fer l\u00b4alm\u00edvar posem un cass\u00f3 al foc amb l\u00b4aigua i el sucre. Remenarem i courem el xarop durant uns 6 minuts amb el foc molt baix. Afegirem el cointreau i apagarem el foc. Deixarem refredar.<\/li><li>Tallem el pa de pessic per la meitat amb un ganivet de serra. Ho obrim i pintem les dues meitats amb l&#039;alm\u00edvar. Estenem la melmelada per sobre i tapem de nou el pa de pessic.<\/li><li>Segueix els passos per preparar la <a href=\"https:\/\/elfornerdealella.com\/ca\/crema-de-rovell\/\" target=\"_blank\" rel=\"noreferrer noopener\">Crema de Yema casolana seguint aquest enlla\u00e7.<\/a><\/li><li>Cobrim i allisem tota la superf\u00edcie del past\u00eds amb la crema de rovell i tamb\u00e9 cobrim els laterals.<\/li><li>Posem abundant sucre en gra per sobre del past\u00eds i cremem tota la superf\u00edcie amb la pala de cremar molt calenta.<\/li><li>Cobrim tots els costats amb el granet d&#039;ametlla i decorem el past\u00eds al nostre gust.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de past\u00eds de rovell cremat per a una millor comprensi\u00f3 de tot el que he explicat<\/h3>","protected":false},"excerpt":{"rendered":"<p>Hoy vamos de celebraci\u00f3n y hemos preparado una Tarta de Yema Quemada. Esta tarta de Bizcocho con Crema de Yema Quemada rellena de mermelada de Melocot\u00f3n y\u00a0Alm\u00edbar que ha quedado buen\u00edsima. Para hacer la Crema de Yema clica aqu\u00ed: INGREDIENTES PARA 12 PERSONAS: 8 Huevos 200 grs. Az\u00facar 200 grs. Harina 15 grs. Levadura Qu\u00edmica [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9292,"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],"tags":[3889,3539,3890,3891,3892,3893,3894],"class_list":["post-5186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-como-hacer-tarta-de-yema","tag-pastel","tag-pastel-con-yema","tag-pastel-de-yema","tag-receta-de-yema-quemada","tag-tarta-de-yema-quemada","tag-video-receta-de-tarta"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5186","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=5186"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5186\/revisions"}],"predecessor-version":[{"id":8845,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5186\/revisions\/8845"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9292"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}