{"id":18462,"date":"2020-04-06T10:36:55","date_gmt":"2020-04-06T10:36:55","guid":{"rendered":"http:\/\/rocafariners.com\/ca\/?p=18462"},"modified":"2020-12-23T16:43:20","modified_gmt":"2020-12-23T16:43:20","slug":"pan-de-hamburguesa","status":"publish","type":"post","link":"https:\/\/rocafariners.com\/ca\/pan-de-hamburguesa\/","title":{"rendered":"PAN DE HAMBURGUESA"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n
Ingredientes<\/span><\/strong><\/td>\nCantidad (g)<\/span><\/strong><\/td>\nPorcentaje (%)<\/strong><\/span><\/td>\n<\/tr>\n
Harina de Trigo Fuerza Eco Roca<\/td>\n2000<\/td>\n<\/td>\n<\/tr>\n
Leche<\/td>\n600<\/td>\n30<\/td>\n<\/tr>\n
Aceite<\/td>\n100<\/td>\n5<\/td>\n<\/tr>\n
Az\u00facar<\/td>\n80<\/td>\n4<\/td>\n<\/tr>\n
Sal<\/td>\n40<\/td>\n2<\/td>\n<\/tr>\n
Masa madre<\/td>\n600<\/td>\n30<\/td>\n<\/tr>\n
Levadura seca<\/td>\n20<\/td>\n1<\/td>\n<\/tr>\n
Agua<\/td>\n1200<\/td>\n60<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n
Proceso<\/span><\/strong><\/td>\n<\/tr>\n
\n

1- AMASADO:<\/p>\n

Amasar todos los ingredientes hasta obtener una masa fina.<\/p>\n

T\u00aa final de amasado 25-26\u00baC<\/td>\n<\/tr>\n

\n

2-REPOSO EN BLOQUE:<\/p>\n

Fermentaci\u00f3n de 2 horas a T\u00aa 24-25\u00baC.<\/td>\n<\/tr>\n

\n

4- DIVISI\u00d3N Y FORMADO:<\/p>\n

Dividimos porciones de aprox. 70g y boleamos dando forma de panecillos.<\/td>\n<\/tr>\n

\n

5-FERMENTACI\u00d3N:<\/p>\n

Fermentamos 1 h 30 min a T\u00aa 24-25\u00baC.<\/p>\n

Pintamos cada panecillo con leche y a\u00f1adimos semillas de s\u00e9samo para decorar.<\/td>\n<\/tr>\n

\n

6-COCCI\u00d3N:<\/p>\n

Horneamos a 190\u00baC (dependiendo de las caracter\u00edsticas del horno).<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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

Ingredientes Cantidad (g) Porcentaje (%) Harina de Trigo Fuerza Eco Roca 2000 Leche 600 30 Aceite 100 5 Az\u00facar 80 4 Sal 40 2 Masa madre 600 30 Levadura seca 20 1 Agua 1200 60   Proceso 1- AMASADO: Amasar todos los ingredientes hasta obtener una masa fina. T\u00aa final de amasado 25-26\u00baC 2-REPOSO EN […]<\/p>\n","protected":false},"author":1423,"featured_media":41816,"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":"\nPAN DE HAMBURGUESA - 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\/pan-de-hamburguesa\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PAN DE HAMBURGUESA - Farinera Roca\" \/>\n<meta property=\"og:description\" content=\"Ingredientes Cantidad (g) Porcentaje (%) Harina de Trigo Fuerza Eco Roca 2000 Leche 600 30 Aceite 100 5 Az\u00facar 80 4 Sal 40 2 Masa madre 600 30 Levadura seca 20 1 Agua 1200 60   Proceso 1- AMASADO: Amasar todos los ingredientes hasta obtener una masa fina. 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