{"id":568,"date":"2014-08-01T14:52:16","date_gmt":"2014-08-01T14:52:16","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=568"},"modified":"2024-04-17T16:24:26","modified_gmt":"2024-04-17T14:24:26","slug":"trena-de-brioix-farcida-de-nata","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/trenza-de-brioche-rellena-de-nata\/","title":{"rendered":"Trena de Brioche farcida de Nata"},"content":{"rendered":"<p>Tens gana? Prepara una Trena de Brioche farcida de Nata com aquesta.<\/p>\n\n\n\n<p>El Forner d&#039;Alella prepara un delici\u00f3s Brioche en forma de Trena i l&#039;omple amb Nata Montada. Est\u00e0 bon\u00edssim i queda espectacular. Avisem que aquesta recepta \u00e9s per a 10 persones, pots reduir les quantitats a la meitat per fer-la de 5.<\/p>\n\n\n\n<p> <iframe src=\"\/\/www.youtube.com\/embed\/vPG0gl7DHMk?amp;autoplay=1\" width=\"380\" height=\"224\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A 10 PERONES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 grs. Farina de For\u00e7a<\/li>\n\n\n\n<li>10 grs. Sal<\/li>\n\n\n\n<li>100 grs. Sucre<\/li>\n\n\n\n<li>3 Ous<\/li>\n\n\n\n<li>100 grs. Mantega<\/li>\n\n\n\n<li>120 ml. Aigua<\/li>\n\n\n\n<li>40 grs. Llevat de Forner<\/li>\n\n\n\n<li>Ratlladura de mitja Llimona<\/li>\n\n\n\n<li>Ratlladura de mitja Taronja<\/li>\n\n\n\n<li>1 Ou per pintar<\/li>\n\n\n\n<li>500 grs. Nata per muntar 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>Sucre m\u00f2lt<\/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>En un bol hi posarem els ous, la sal, el sucre, la ratlladura de taronja i de llimona. Barregem una mica.<\/li>\n\n\n\n<li>Hi afegim la farina tamisada i l&#039;aigua, guardant una miqueta que l&#039;afegirem despr\u00e9s, si cal.<\/li>\n\n\n\n<li>Amassem amb una esp\u00e0tula i quan la massa s&#039;enlairi de les parets, la traurem del bol i continuem pastant a m\u00e0.<\/li>\n\n\n\n<li>La deixem en rep\u00f2s tapada durant uns 5 minuts.<\/li>\n\n\n\n<li>Afegim la mantega a daus i la integrarem a la massa, posarem tamb\u00e9 el llevat i pastarem fins que quedi tot ben barrejat a la massa.<\/li>\n\n\n\n<li>Posarem una mica d&#039;oli al bol i dipositarem la massa perqu\u00e8 reposi tapada durant uns 45 minuts.<\/li>\n\n\n\n<li>A la taula de treball hi posarem una mica d&#039;oli i farem 3 boles iguals de pes que guardarem en una safata tamb\u00e9 untada amb oli. Deixarem fermentar durant uns 15 minuts.<\/li>\n\n\n\n<li>Amb cadascuna de les boles fem unes barretes que estirarem per poder fer la trena.<\/li>\n\n\n\n<li>Unim per dalt les tres barretes i fem una trena que col\u00b7locarem en una safata de forn amb paper de coure. Pintarem amb ou batut per sobre i la deixarem fermentar en un lloc tancat, fins que dobli el volum.<\/li>\n\n\n\n<li>Un cop fermentada tornem a pintar la trena amb molt de compte.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 200 \u00ba cent\u00edgrads per dalt i baix i la coem durant uns 15 minuts. A meitat de la cocci\u00f3 la tapem amb paper d&#039;alumini si veiem que agafa molt de color.<\/li>\n\n\n\n<li>Deixem refredar totalment.<\/li>\n\n\n\n<li>Muntem la nata i quan estigui gaireb\u00e9 muntada hi afegim el sucre m\u00f2lt i acabem de batre.<\/li>\n\n\n\n<li>Obrim la trena per la meitat i amb una m\u00e0niga pastissera amb el filtre arrissat l&#039;omplim.<\/li>\n\n\n\n<li>Per acabar posarem abundant sucre m\u00f2lt per sobre de la trena.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo de la Trena de Brioche farcida de Nata per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>\u00bfTienes apetito? Prepara una Trenza de Brioche rellena de Nata como esta. El Forner de Alella prepara un delicioso Brioche en forma de Trenza y lo rellena con Nata Montada. Est\u00e1 buen\u00edsimo y queda espectacular. Avisamos que esta receta es para 10 personas, puedes reducir las cantidades a la mitad para hacerla de 5. INGREDIENTES [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9488,"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":[959,960,961,962,963,964],"class_list":["post-568","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-como-preparar-trenza-brioche","tag-receta-de-brioche","tag-trenza-brioche-casera","tag-trenza-con-nata","tag-trenza-de-brioche-rellena-de-nata","tag-video-receta-trenza-de-brioche"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/568","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=568"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/568\/revisions"}],"predecessor-version":[{"id":9490,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/568\/revisions\/9490"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9488"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}