{"id":7829,"date":"2023-03-02T10:19:22","date_gmt":"2023-03-02T09:19:22","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=7829"},"modified":"2024-04-10T16:19:46","modified_gmt":"2024-04-10T14:19:46","slug":"rotllets-de-rovell-cremada-borratxos","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/rollitos-de-yema-quemada-borrachos\/","title":{"rendered":"Rotllets de Yema Cremada Borratxos"},"content":{"rendered":"<p>Avui hem preparat uns riqu\u00edssims Rotllets de Yema Quemad Borrachos, unes postres de pastisseria especial per quan tinguis convidats. Aquests rotllets de pa de pessic s\u00f3n tipus bra\u00e7 de gitano, segur que sorprendr\u00e0s als teus. <\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Mu3bGtPzbMo\" title=\"YouTube v\u00eddeo player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PARA12 ROTLLETS:<\/h2>\n\n\n\n<p>Per fer el Pa de pessic:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>75 gr. Farina normal<\/li>\n\n\n\n<li>75 gr. Sucre<\/li>\n\n\n\n<li>3 Ous<\/li>\n\n\n\n<li>15 gr. Llevat qu\u00edmic tipus Royal<\/li>\n\n\n\n<li>1 pessic de Sal<\/li>\n<\/ul>\n\n\n\n<p>Per a la Crema pastissera:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 Ous<\/li>\n\n\n\n<li>500 ml. Llet<\/li>\n\n\n\n<li>100 gr. Sucre<\/li>\n\n\n\n<li>60 gr. Maizena<\/li>\n\n\n\n<li>1 pal de Canela<\/li>\n\n\n\n<li>Pell de Llimona<\/li>\n\n\n\n<li>15 gr. Mantega<\/li>\n<\/ul>\n\n\n\n<p>Per a la Crema de Yema:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 Gemmes d&#039;Ou<\/li>\n\n\n\n<li>150 gr. Sucre<\/li>\n\n\n\n<li>75 ml. Aigua<\/li>\n\n\n\n<li>1 Beina de Vainilla<\/li>\n<\/ul>\n\n\n\n<p>Per a l&#039;Alm\u00edvar:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 gr. Sucre<\/li>\n\n\n\n<li>200 ml. Aigua<\/li>\n\n\n\n<li>100 ml. Grand Marnier\/Ron negre<\/li>\n\n\n\n<li>Ametlla laminada per decorar<\/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>Separem les clares dels rovells. Muntarem les clares a punt de neu. A mig batre hi afegirem el sucre i continuarem muntant.<\/li>\n\n\n\n<li>Batem els rovells fins que quedin blanquinosos. Afegirem els rovells a les clares en un parell de vegades, procurant que no baixin el volum.<\/li>\n\n\n\n<li>Barrejarem el llevat qu\u00edmic amb la farina pr\u00e8viament tamisada. Afegirem la farina a la barreja, amb moviments envoltants de baix a dalt i procurant arribar al fons del bol ja que la farina es diposita al fons.<\/li>\n\n\n\n<li>Al fons de la safata de forn posarem unes marques de massa ia sobre el paper de coure i aix\u00ed no es mour\u00e0. Estendrem la massa per tota la superf\u00edcie de la safata fins que quedi ben llisa. Hem preescalfat el forn a 180 \u00ba cent\u00edgrads per dalt i baix i enfornem uns 10 minuts.&nbsp;<\/li>\n\n\n\n<li>Cal treure el pa de pessic en calent, rascant les vores per facilitar que es deixi anar. Fins i tot en calent traurem el paper i el posarem damunt d&#039;un drap de cuina ia poc a poc l&#039;enrotllarem. Deixarem refredar<\/li>\n\n\n\n<li>Per preparar la crema pastissera posarem un cass\u00f3 al foc amb la meitat de la llet, el sucre, la pell de llimona i el pal de canyella. Quan comenci a bullir apagarem el foc i deixarem que infusioni. Quan s&#039;hagi refredat colarem la llet.<\/li>\n\n\n\n<li>Posarem els rovells dels ous en un bol juntament amb la resta de la llet i la maizena i batrem amb un batedor manual fins que estigui tot ben integrat.<\/li>\n\n\n\n<li>Un cop estigui freda la llet la passarem a un cass\u00f3 i afegirem la barreja dels ous. Remenarem b\u00e9 i courem amb el foc molt baix i sense deixar de remenar perqu\u00e8 no s&#039;enganxi. Quan comenci a bullir i s&#039;espesseixi, apagarem el foc. Afegirem la mantega i barrejarem fins que es fongui la mantega. Reservarem la crema en una safata fins que estigui freda tapada amb paper film<\/li>\n\n\n\n<li>Prepararem el rovell per a pastissos, posant un cass\u00f3 al foc amb l&#039;aigua i el sucre per fer un alm\u00edvar, quan comenci a bullir apagarem el foc.<\/li>\n\n\n\n<li>Obrirem la vainilla per la meitat i rascarem la polpa amb la punta del ganivet i la incorporarem a l&#039;alm\u00edvar<\/li>\n\n\n\n<li>Posarem els rovells en un bol i batrem-los lleugerament. Afegirem l\u00b4alm\u00edvar que ha d\u00b4estar tebi, en forma de fil i l\u00b4integrarem amb el batedor manual<\/li>\n\n\n\n<li>Passarem la barreja a un cass\u00f3 i amb el foc molt baix, remenant sempre fins que comenci a bullir. En el moment que comenci a bullir cal apagar el foc. Ja est\u00e0 feta la gemma per a pastissos<\/li>\n\n\n\n<li>Desenrotllarem el pa de pessic i estendrem la crema per sobre i enrotllarem de nou perqu\u00e8 agafi b\u00e9 la forma<\/li>\n\n\n\n<li>Farem un alm\u00edvar posant el sucre i l&#039;aigua en un cass\u00f3 i ho bullirem a foc lent durant uns 2 minuts. Afegirem el licor i courem dos minuts m\u00e9s.&nbsp;<\/li>\n\n\n\n<li>Amb un ganivet ben afiliat farem unes porcions de 2,5 cent\u00edmetres.<\/li>\n\n\n\n<li>Posarem un rotllet damunt un got i amb una esp\u00e0tula cobrirem la part de dalt i els laterals del rotllet i despr\u00e9s enganxarem el lateral amb l&#039;ametlla laminada torrada.<\/li>\n\n\n\n<li>Posarem for\u00e7a sucre per sobre i el cremarem amb un cremador&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Rollitos de Yema cremada borratxos per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Deliciosos Rotllets de Yema Cremada Borrachos, unes postres de pastisseria especial per quan tinguis convidats<\/p>","protected":false},"author":1,"featured_media":9004,"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 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