{"id":12301,"date":"2018-03-27T09:09:57","date_gmt":"2018-03-27T09:09:57","guid":{"rendered":"http:\/\/rocafariners.com\/ca\/?p=12301"},"modified":"2018-04-10T14:08:30","modified_gmt":"2018-04-10T14:08:30","slug":"bunuelos-de-lemporda","status":"publish","type":"post","link":"https:\/\/rocafariners.com\/ca\/bunuelos-de-lemporda\/","title":{"rendered":"BUNYOLS DE L’EMPORD\u00c0"},"content":{"rendered":"

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/span><\/strong><\/td>\nQuantitat<\/b><\/span><\/td>\n<\/tr>\n
Farina de blat eco for\u00e7a, nacra<\/td>\n500 g<\/td>\n<\/tr>\n
Llevat sec<\/td>\n5 g<\/td>\n<\/tr>\n
Massa mare (opcional)<\/td>\n100 g<\/td>\n<\/tr>\n
Ous<\/td>\n3 unitats<\/td>\n<\/tr>\n
Sucre<\/td>\n125 g<\/td>\n<\/tr>\n
Sal<\/td>\n7 g<\/td>\n<\/tr>\n
Oli<\/td>\n125 ml<\/td>\n<\/tr>\n
Llet<\/td>\n125 ml<\/td>\n<\/tr>\n
Licor d’anis dol\u00e7<\/td>\n\u00a070 ml<\/td>\n<\/tr>\n
Ratlladura llim\u00f3, canyella<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n
Proc\u00e8s<\/span><\/strong><\/td>\n<\/tr>\n
\n

1- ELABORACI\u00d3 DE LA MASSA<\/p>\n

Amassem tots els ingredients\u00a0fins a\u00a0obtenir una massa fina.<\/td>\n<\/tr>\n

\n

2- FERMENTACI\u00d3<\/p>\n

Deixem reposar la massa tapada en un ambient que no estigui fred dins que dobli el seu volum.<\/td>\n<\/tr>\n

\n

3- FORMAT I FREGIT<\/p>\n

Fem boletes de massa i les deixem reposar en una safata mentre calentem l’oli a 180-190\u00baC.<\/p>\n

En el moment d’introdu\u00efr-los a l’ oli fem un forat al mig amb els dos dits i aix\u00ed li acabem de donar la forma del bunyol de l’Empord\u00e0.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"IMG_5519\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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