{"id":14224,"date":"2018-11-16T07:30:51","date_gmt":"2018-11-16T07:30:51","guid":{"rendered":"http:\/\/rocafariners.com\/ca\/?p=14224"},"modified":"2018-11-21T10:08:00","modified_gmt":"2018-11-21T10:08:00","slug":"panettone","status":"publish","type":"post","link":"https:\/\/rocafariners.com\/ca\/panettone\/","title":{"rendered":"PANETTONE"},"content":{"rendered":"

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/span><\/strong><\/td>\nQuantitat\u00a0(g)<\/span><\/strong><\/td>\n<\/tr>\n
MASSA MARE<\/span><\/td>\n<\/td>\n<\/tr>\n
Massa mare<\/span><\/td>\n300<\/td>\n<\/tr>\n
Farina de\u00a0blat Gran For\u00e7a Eco<\/td>\n1250<\/td>\n<\/tr>\n
Aigua<\/span><\/td>\n565<\/td>\n<\/tr>\n
1\u00aa MASSA<\/span><\/td>\n<\/td>\n<\/tr>\n
Farina de\u00a0blat Gran For\u00e7a Eco<\/td>\n1000<\/td>\n<\/tr>\n
Massa mare (3r refresc)<\/td>\n350<\/td>\n<\/tr>\n
Aigua<\/td>\n500<\/td>\n<\/tr>\n
Rovells\u00a0d’ou<\/td>\n325<\/td>\n<\/tr>\n
Sucre<\/td>\n325<\/td>\n<\/tr>\n
Mantega<\/td>\n375<\/td>\n<\/tr>\n
2a MASSA<\/span><\/td>\n<\/td>\n<\/tr>\n
Farina de\u00a0blat Gran For\u00e7a Eco<\/td>\n1100<\/td>\n<\/tr>\n
Sal<\/td>\n50<\/td>\n<\/tr>\n
Rovells d’ou<\/td>\n420<\/td>\n<\/tr>\n
Mel<\/td>\n75<\/td>\n<\/tr>\n
Mantega<\/td>\n625<\/td>\n<\/tr>\n
Sucre<\/td>\n340<\/td>\n<\/tr>\n
Ratlladura pell de llim\u00f3\u00a0i pell de taronja<\/td>\n3\u00a0llimones\u00a0i 2 taronjes<\/td>\n<\/tr>\n
Taronja i llim\u00f3 confitats<\/td>\n150\u00a0i 150<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n
Proc\u00e9s<\/span><\/strong><\/td>\n<\/tr>\n
\n

1-MASSA MARE:\u00a0Fem 3 refrescs<\/p>\n

1r REFRESC<\/em><\/p>\n

    \n
  • Massa mare 300g<\/li>\n
  • Farina de Gran For\u00e7a Eco 375g<\/li>\n
  • Aigua 170g<\/li>\n<\/ul>\n

    Amassem tots\u00a0els ingredients\u00a0fins a\u00a0obtenir una massa homog\u00e8nia, temperatura final massa 26-28\u00baC,\u00a0i fermentem a 28\u00baC\u00a0fins que el volum inicial tripliqui.<\/p>\n

    2n REFRESC<\/em><\/p>\n

      \n
    • Massa mare 300g<\/li>\n
    • Farina de Gran For\u00e7a Eco 375g<\/li>\n
    • Aigua 170g<\/li>\n<\/ul>\n

      Amassem tots els ingredients\u00a0fins a\u00a0obtenir una massa homog\u00e8nia, T\u00aa final massa 26-28\u00baC,\u00a0i fermentem a 28\u00baC\u00a0fins que el volum inicial dupliqui.<\/p>\n

      3r REFRESC<\/em><\/p>\n

        \n
      • Massa mare 500g<\/li>\n
      • Farina de Gran For\u00e7a 500g<\/li>\n
      • Aigua\u00a0 \u00a0225g<\/li>\n<\/ul>\n

        Amassem tots els ingredients fins\u00a0a\u00a0obtenir una massa homog\u00e8nia, T\u00aa final massa 26-28\u00baC,\u00a0i fermentem a 28\u00baC\u00a0fins que el volum inicial dupliqui.<\/p>\n

        Amb aquesta massa mare del tercer refresc farem la massa del panettone.<\/td>\n<\/tr>\n

\n

2-1\u00aa MASSA:<\/p>\n

Diluim el\u00a0sucre amb l\u00b4aigua, per a\u00a0facilitar la diluci\u00f3 podem escalfar-la una mica.<\/p>\n

Afegim a l’amassadora la farina, el\u00a0sucre\u00a0amb l’aigua, la massa mare\u00a0i 50 g dels rovells d’ou, amassem\u00a0fins a aconseguir una massa homog\u00e8nia\u00a0i despr\u00e9s\u00a0anem afegint molt a poc a poc\u00a0la\u00a0resta de\u00a0rovells (275 g).<\/p>\n

Quan\u00a0la massa tingui bona estructura\u00a0anem incorporant poc a poc la mantega (tova).<\/p>\n

Temperatura final de l’amassat 26-28\u00baC.<\/p>\n

Col.locar la massa en una cubeta\u00a0i fermentar\u00a0a 24-26\u00baC les hores necessaries ( aprox. 12-14h)\u00a0fins que la massa hagi triplicat\u00a0el seu\u00a0volum.<\/td>\n<\/tr>\n

\n

3- 2\u00aa MASSA:<\/p>\n

Amassar tota la\u00a0primera massa junt\u00a0amb la farina.\u00a0Quan tingui una estructura homog\u00e8nia afegim el\u00a0sucre poc a poc, seguidament\u00a0els\u00a0rovells d’ou, la sal\u00a0i las ratlladures.<\/p>\n

Quan\u00a0la massa tingui consist\u00e8ncia incorporem la mel,\u00a0 despr\u00e9s poc a poc la mantega (tova)\u00a0i per \u00faltim la fruita.<\/p>\n

Deixem la massa en una cubeta aprox. 1h a 26-28\u00baC.<\/p>\n

Dividim en\u00a0porcions, la mida\u00a0dependr\u00e0 del tamany de les\u00a0c\u00e0psules.\u00a0Fem un preformat suau\u00a0i deixem reposar durant 30 min.<\/p>\n

Formem cada pe\u00e7a\u00a0i les co.loquem en les c\u00e0psulas de cocci\u00f3.<\/p>\n

Fermentar a 26-28\u00baC\u00a0fins que la massa\u00a0arribi a la\u00a0l\u00edmit de la c\u00e0psula ( aprox. 6-8 h)<\/td>\n<\/tr>\n

\n

4-COCCI\u00d3<\/p>\n

Coure a una temperatura de 170-180\u00baC<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"IMG_9490\"<\/p>\n","protected":false},"excerpt":{"rendered":"

  Ingredients Quantitat\u00a0(g) MASSA MARE Massa mare 300 Farina de\u00a0blat Gran For\u00e7a Eco 1250 Aigua 565 1\u00aa MASSA Farina de\u00a0blat Gran For\u00e7a Eco 1000 Massa mare (3r refresc) 350 Aigua 500 Rovells\u00a0d’ou 325 Sucre 325 Mantega 375 2a MASSA Farina de\u00a0blat Gran For\u00e7a Eco 1100 Sal 50 Rovells d’ou 420 Mel 75 Mantega 625 Sucre […]<\/p>\n","protected":false},"author":1423,"featured_media":14229,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[23],"tags":[],"yoast_head":"\nPANETTONE - Farinera Roca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/rocafariners.com\/ca\/panettone\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PANETTONE - 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