{"id":705,"date":"2015-02-15T15:28:13","date_gmt":"2015-02-15T15:28:13","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=705"},"modified":"2024-04-30T08:52:43","modified_gmt":"2024-04-30T06:52:43","slug":"bunyols-de-lempordan","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/bunuelos-del-ampurdan\/","title":{"rendered":"Bunyols de l&#039;Empord\u00e0"},"content":{"rendered":"<p>Avui us proposem aquests t\u00edpics bunyols de l&#039;Empord\u00e0, molt t\u00edpics a Catalunya i especialment durant la Quaresma. Tenen un toc lleuger d&#039;an\u00eds i queden deliciosos. Proveu de fer aquesta v\u00eddeo recepta i veureu que f\u00e0cil s\u00f3n de fer aquests aut\u00e8ntics Bunyols de l&#039;Empord\u00e0.<\/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=\"Bunyols de l&#039;Empord\u00e0.\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/QillNaHGZTI?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>PER A LA MASSA MARE:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>75 grs. farina<\/li>\n\n\n\n<li>50 cc de llet t\u00e8bia<\/li>\n\n\n\n<li>30 grs. llevat de forner.<\/li>\n<\/ul>\n\n\n\n<p>PER A L&#039;AMASTAT<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>350 grs. farina<\/li>\n\n\n\n<li>10 grs. de sal<\/li>\n\n\n\n<li>40 grs. mantega fosa freda<\/li>\n\n\n\n<li>50 cc anis dol\u00e7 Marie Brizard<\/li>\n\n\n\n<li>50 grs. de sucre<\/li>\n\n\n\n<li>Un ou<\/li>\n\n\n\n<li>100 cc aigua<\/li>\n\n\n\n<li>La ratlladura d&#039;una llimona<\/li>\n\n\n\n<li>10 grs. de matalahuva<\/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>Desfeu el llevat amb la llet afegiu-hi la farina, fins a pastar una bola. Deixeu reposar coberta d&#039;un drap de cuina fins que dobli el volum.<\/li>\n\n\n\n<li>Afegim tots els ingredients a la pastadora i comencem el pastat. passat un minut, hi afegirem la massa mare un cop ja ha fermentat.<\/li>\n\n\n\n<li>Ha de quedar una massa el\u00e0stica que una vegada estigui llesta, modelarem amb oli.<\/li>\n\n\n\n<li>Partirem en dues meitats, i estirarem formant una llarga barra que trossejarem en parts individuals. Els posarem a una llauna pr\u00e8viament untada amb oli, i els deixarem fermentar fins a doblegar el volum.<\/li>\n\n\n\n<li>Finalment fregirem amb oli de gira-sol, els empolvorarem amb sucre i ruixarem amb ampolla esprai, una mica d&#039;an\u00eds.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us convidem a que mireu el v\u00eddeo de Bunyols de l&#039;Empord\u00e0 per a una millor comprensi\u00f3<\/h3>","protected":false},"excerpt":{"rendered":"<p>Hoy os proponemos&nbsp;estos t\u00edpicos bu\u00f1uelos del Ampurd\u00e1n, muy t\u00edpicos en Catalunya y&nbsp;especialmente durante la Cuaresma. Tienen&nbsp;un ligero toque de an\u00eds y quedan deliciosos. Probar de hacer esta video&nbsp;receta y ver\u00e9is que f\u00e1cil son de hacer estos aut\u00e9nticos Bunyols de l&#8217;Empord\u00e0. INGREDIENTES: PARA LA MASA MADRE: PARA EL AMASADO ELABORACI\u00d3N: Os invitamos a que mir\u00e9is el [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11477,"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":[2,423],"tags":[1069,1070,1071,1072,1073],"class_list":["post-705","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","category-especial-cuaresma-y-semana-santa","tag-bunuelos-ampurdan","tag-bunuelos-anis","tag-bunuelos-de-anis","tag-bunyols-de-lemporda","tag-como-preparar-bunuelos"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/705","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=705"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/705\/revisions"}],"predecessor-version":[{"id":11481,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/705\/revisions\/11481"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11477"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}