{"id":7447,"date":"2016-04-25T14:30:28","date_gmt":"2016-04-25T14:30:28","guid":{"rendered":"http:\/\/rocafariners.com\/?p=7447&lang=ca"},"modified":"2016-04-29T08:28:20","modified_gmt":"2016-04-29T08:28:20","slug":"bizcocho-de-espelta-pequena-t-80","status":"publish","type":"post","link":"https:\/\/rocafariners.com\/ca\/bizcocho-de-espelta-pequena-t-80\/","title":{"rendered":"PA DE PESSIC D’ESPELTA PETITA T-80"},"content":{"rendered":"

 <\/p>\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/span><\/strong><\/td>\nQuantitat\u00a0<\/span><\/strong><\/td>\n<\/tr>\n
Farina d’espelta petita eco T-80<\/td>\n225 g<\/td>\n<\/tr>\n
Sucre moreno<\/td>\n225 g<\/td>\n<\/tr>\n
Ous<\/td>\n\u00a03 unitats<\/td>\n<\/tr>\n
Mantega<\/td>\n80 g<\/td>\n<\/tr>\n
Llet<\/td>\n50 ml<\/td>\n<\/tr>\n
Impulsor<\/td>\n8 g<\/td>\n<\/tr>\n
Ratlladura de llim\u00f3<\/td>\n1 unitat<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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

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

Comencem tirant en un recipient els ous amb el sucre, hem de\u00a0batir-los el millor possible per obtenir una crema homog\u00e8nia i de color blanc. L’\u00fas de varilles el\u00e8ctriques ens afavorir\u00e0 l’airejat de la barreja.<\/p>\n

Un cop ben feta la barreja d’ous i sucre afegim la llet i la mantega (pr\u00e8viament una mica desfeta al microones).<\/p>\n

Afegir a poc a poc sense deixar de remoure la farina barrejada amb l’impulsor a la preparaci\u00f3 anterior, fins que ens quedi totalment integrada i no hi hagi cap grumoll.<\/p>\n

Per \u00faltim afegir la ratlladura de llim\u00f3.<\/td>\n<\/tr>\n

\n

2- REP\u00d2S EN NEVERA<\/p>\n

Deixem reposar la massa a la nevera durant 30 min. aproximadament.<\/td>\n<\/tr>\n

\n

3- COCCI\u00d3:<\/p>\n

Engrassar el motlle amb mantega i enfarinar-lo perqu\u00e8 no s’enganxi el pa de pessic.<\/p>\n

Uns 15-20 min. abans de treure’l de la nevera, encenem el forn a 190-200\u00baC.<\/p>\n

Omplim\u00a0el motlle amb la massa aproximadament 3\/4 parts del motlle.<\/p>\n

Posem el motlle en el forn en posici\u00f3 mitja i baixem la temperatura a 170-180\u00baC durant 30-40 min (per comprobar si est\u00e0 cuit posem un escuradents i si surt sec \u00e9s que ja el podem treure del forn).<\/p>\n

Deixem refredar a temperatura ambient i desmotllem amb molt de compte.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"IMG_6460\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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