{"id":526,"date":"2014-11-11T15:51:55","date_gmt":"2014-11-11T15:51:55","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=526"},"modified":"2024-04-23T13:03:47","modified_gmt":"2024-04-23T11:03:47","slug":"pa-de-xapata","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pan-de-chapata\/","title":{"rendered":"Pa de Xapata"},"content":{"rendered":"<p>Et ve de gust un Pa de Xapata riqu\u00edssim, fet a casa? Aquest \u00e9s un dels pans preferits del Forner d&#039;Alella, ja veureu que queda molt cruixent i sabor\u00f3s. Acompanya&#039;l amb una mica de pa amb tom\u00e0quet i afegeix-hi un bon embotit o formatge. Est\u00e0 delici\u00f3s. Si us agrada aquest v\u00eddeo no oblideu clicar \u201cm&#039;agrada\u201d i compartir-lo<br>Pots veure com preparem aquest delici\u00f3s pa al v\u00eddeo posterior<\/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=\"Pa de Xapata\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/jFM94MzVStI?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\">\n<li>500 grs. Farina de For\u00e7a<\/li>\n\n\n\n<li>400 ml. Aigua molt freda<\/li>\n\n\n\n<li>10 grs. Llevat de forner<\/li>\n\n\n\n<li>10 grs. Sal<\/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>Posem l&#039;aigua en un bol i afegim el llevat esmicolat i remenem perqu\u00e8 es dissolgui el llevat.<\/li>\n\n\n\n<li>Hi afegim la farina pr\u00e8viament tamisada i la sal.<\/li>\n\n\n\n<li>Amassem amb les mans fins que quedi una mica pastat. \u00c9s una massa molt tova i s&#039;acabar\u00e0 de pastar durant el rep\u00f2s.<\/li>\n\n\n\n<li>Taparem el bol amb paper film i deixarem reposar la massa al frigor\u00edfic durant unes 12\/16 hores.<\/li>\n\n\n\n<li>La massa ha anat fermentant i est\u00e0 ara for\u00e7a gasificada.<\/li>\n\n\n\n<li>Posem una mica d&#039;oli a la taula de treball ia les mans tamb\u00e9 per poder treure la massa del bol i que no se&#039;ns enganxi.<\/li>\n\n\n\n<li>Amb molta cura dipositem la massa a la taula de treball. Ens mullem les mans amb aigua i treballem una mica la massa (veure v\u00eddeo)<\/li>\n\n\n\n<li>Estirem una mica la massa i dobleguem. Fem el mateix a l&#039;altra banda.<\/li>\n\n\n\n<li>Posem una mica d&#039;oli a la safata del forn i hi dipositem a sobre la massa que la tornarem a estirar ia doblegar.<\/li>\n\n\n\n<li>Aquesta operaci\u00f3 la farem 3 cops m\u00e9s cada 40 minuts. \u00c9s a dir, la deixarem fermentar durant unes 2 hores, tapada i en un lloc que no li doni l&#039;aire. Es pot tapar amb paper film, ja que en portar prou<br>t&#039;oli la massa no s&#039;enganxar\u00e0.<\/li>\n\n\n\n<li>Cada 40 minuts ens mullem les mans amb oli i estirem la massa i dobleguem cada cop.<\/li>\n\n\n\n<li>Finalment posarem farina en abund\u00e0ncia a la taula de treball i bolcarem la massa damunt de la farina.<\/li>\n\n\n\n<li>Posarem for\u00e7a farina a sobre de la massa i tallarem la massa a trossos. Cal tallar cada tros i separar-lo de seguida perqu\u00e8 no s&#039;enganxin els uns amb els altres.<\/li>\n\n\n\n<li>En una safata posarem paper de coure ia sobre les barres de pa.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 250 \u00ba cent\u00edgrads per dalt i baix i courem el pa amb vapor. Per fer el vapor es pot posar dins del forn un recipient met\u00e0l\u00b7lic amb peces met\u00e0l\u00b7liques o pedres volc\u00e0niques i tirar-hi dins aigua calenta i aix\u00f2 despr\u00e8n vapor que va molt b\u00e9 al pa de xapata.<\/li>\n\n\n\n<li>Despr\u00e9s de 10 minuts baixarem el forn a 180\u00ba i enfornem durant uns 15 minuts m\u00e9s. El pa estar\u00e0 cuit per\u00f2 el deixarem dins del forn apagat durant uns 15 o 20 minuts m\u00e9s perqu\u00e8 acabi d&#039;agafar escor\u00e7a.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo del Pa de Xapata per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>\n\n\n\n<p>&nbsp; &nbsp;<a href=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2014\/12\/pan-de-chapata49.jpg\"><br><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>\u00bfTe apetece un Pan de Chapata riqu\u00edsimo, hecho en casa? Este es uno de los panes preferidos del Forner de Alella, ya ver\u00e9is que queda muy crujiente y sabroso. Acompa\u00f1alo con un poquito de pan con tomate y a\u00f1adele un buen embutido o queso. Est\u00e1 delicioso. Si os gusta este v\u00eddeo no olvid\u00e9is clicar \u201cme [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10073,"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":[77],"tags":[908,909,910,911,913,915],"class_list":["post-526","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-panaderia-casera","tag-como-hacer-pan-de-chapata","tag-pa-de-xapata","tag-pan-casero-de-chapata","tag-pan-de-chapata","tag-receta-pan-de-chapata","tag-video-receta-de-pan-chapata"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/526","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=526"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/526\/revisions"}],"predecessor-version":[{"id":10077,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/526\/revisions\/10077"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10073"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}