{"id":44310,"date":"2017-12-18T15:34:17","date_gmt":"2017-12-18T15:34:17","guid":{"rendered":"http:\/\/rocafariners.com\/recetas\/tortell-de-reis\/"},"modified":"2021-02-01T11:27:40","modified_gmt":"2021-02-01T11:27:40","slug":"tortell-de-reis","status":"publish","type":"recetas","link":"https:\/\/rocafariners.com\/ca\/receptes\/tortell-de-reis\/","title":{"rendered":"TORTELL DE REIS"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients\u00a0<\/strong><\/span><\/td>\nQuantitat<\/span>\u00a0<\/strong><\/span><\/td>\n<\/tr>\n
ESPONJA:<\/span><\/td>\n<\/td>\n<\/tr>\n
Farina blat T80 Eco<\/a><\/td>\n1000 g<\/td>\n<\/tr>\n
Aigua<\/td>\n600 g<\/td>\n<\/tr>\n
Llevat sec<\/td>\n1 g<\/td>\n<\/tr>\n
ESCALDAT:<\/span><\/td>\n<\/td>\n<\/tr>\n
Farina blat eco for\u00e7a<\/td>\n150 g<\/td>\n<\/tr>\n
Aigua<\/td>\n300 g<\/td>\n<\/tr>\n
MASSA FINAL:<\/span><\/td>\n<\/td>\n<\/tr>\n
Farina blat eco for\u00e7a<\/td>\n3000 g<\/td>\n<\/tr>\n
Llevat sec<\/td>\n160 g<\/td>\n<\/tr>\n
Massa mare dura (\u00a0 T80)<\/td>\n500 g<\/td>\n<\/tr>\n
Sal<\/td>\n60 g<\/td>\n<\/tr>\n
Sucre<\/td>\n260 g<\/td>\n<\/tr>\n
Mantega<\/td>\n750g<\/td>\n<\/tr>\n
Ous<\/td>\n1250 g<\/td>\n<\/tr>\n
Llet en pols<\/td>\n80 g<\/td>\n<\/tr>\n
Ratlladura pell de llim\u00f3, pell taronja, rom ,canyella<\/td>\n\u00a0Opcional<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n
Proc\u00e9s<\/span><\/strong><\/td>\n<\/tr>\n
1-PREPARACI\u00d3 DE L’ESPONJA (Aporta for\u00e7a\u00a0 a la massa)<\/p>\n

Barrejar\u00a0la farina, l’aigua i el llevat\u00a0 (T\u00aa final aprox. 25\u00baC) i deixar que fermenti fins que dobli el seu volum.<\/td>\n<\/tr>\n

2-PREPARACI\u00d3 DE L’ESCALDAT\u00a0 \u00a0( Textura m\u00e9s lleugera i major conservaci\u00f3)<\/p>\n

Bullir l\u00b4aigua i afegir\u00a0a la farina\u00a0barrejant b\u00e9 fins que no quedin grumolls.<\/td>\n<\/tr>\n

3-AMASSAT:<\/p>\n

Incorporar tots els ingredients ( excepte la mantega) junt amb l’esponja, la massa mare dura i l’escaldat.<\/p>\n

Agfegir la mantega poc a poc i amassar\u00a0fins que la massa quedi ben amassada<\/p>\n

La temperatura aconsellable de la massa \u00e9s 26\u00ba C.<\/span><\/td>\n<\/tr>\n

4-FERMENTACI\u00d3 EN BLOC<\/p>\n

Deixar reposar la massa durant 1h a 25-26\u00baC.<\/td>\n<\/tr>\n

\u00a05-DIVISI\u00d3 I FORMAT:<\/p>\n

Divisi\u00f3 de la massa en porcions del pes desitjat ( aprox. 400-600 g)<\/p>\n

Formar las porcions en forma de tortell i col.locar en safattes\u00a0pintades amb oli i a continuaci\u00f3 decorarem com desitgem (fruites confitades, sucre, etc).<\/td>\n<\/tr>\n

6-FERMENTACI\u00d3:<\/p>\n

Fermentaci\u00f3\u00a0 a una temperatura 27-28\u00baC el temps necessari fins que dobli el seu volum.<\/p>\n

Una cop fermentats\u00a0els pintarem amb ou<\/td>\n<\/tr>\n

7-FORNEJAT:<\/p>\n

T\u00aa entrada 200\u00baC amb vapor i cocci\u00f3 a 180\u00baC (les temperatures poden variar depenent del tipus i caracteristiques del forn).<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\n","protected":false},"excerpt":{"rendered":"

Ingredients\u00a0 Quantitat\u00a0 ESPONJA: Farina blat T80 Eco 1000 g Aigua 600 g Llevat sec 1 g ESCALDAT: Farina blat eco for\u00e7a 150 g Aigua 300 g MASSA FINAL: Farina blat eco for\u00e7a 3000 g Llevat sec 160 g Massa mare dura (\u00a0 T80) 500 g Sal 60 g Sucre 260 g Mantega 750g Ous 1250 […]<\/p>\n","protected":false},"featured_media":43437,"comment_status":"open","ping_status":"closed","template":"","receta_category":[194,198,261,204,224,189,193,195,334],"class_list":["post-44310","recetas","type-recetas","status-publish","has-post-thumbnail","hentry","receta_category-pedra","receta_category-pedra-blat","receta_category-altres-bolleria","receta_category-blat-integral","receta_category-blat-t80","receta_category-bolleria","receta_category-cilindres","receta_category-cilindres-blat","receta_category-farines-ecologiques"],"acf":[],"yoast_head":"\nTORTELL DE REIS - 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=\"https:\/\/rocafariners.com\/ca\/receptes\/tortell-de-reis\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TORTELL DE REIS - Farinera Roca\" \/>\n<meta property=\"og:description\" content=\"Ingredients\u00a0 Quantitat\u00a0 ESPONJA: Farina blat T80 Eco 1000 g Aigua 600 g Llevat sec 1 g ESCALDAT: Farina blat eco for\u00e7a 150 g Aigua 300 g MASSA FINAL: Farina blat eco for\u00e7a 3000 g Llevat sec 160 g Massa mare dura (\u00a0 T80) 500 g Sal 60 g Sucre 260 g Mantega 750g Ous 1250 […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/rocafariners.com\/ca\/receptes\/tortell-de-reis\/\" \/>\n<meta property=\"og:site_name\" content=\"Farinera Roca\" \/>\n<meta property=\"article:modified_time\" content=\"2021-02-01T11:27:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/rocafariners.com\/wp-content\/uploads\/2017\/12\/IMG_3344-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Temps estimat de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/rocafariners.com\\\/ca\\\/receptes\\\/tortell-de-reis\\\/\",\"url\":\"https:\\\/\\\/rocafariners.com\\\/ca\\\/receptes\\\/tortell-de-reis\\\/\",\"name\":\"TORTELL DE REIS - 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