{"id":65654,"date":"2016-01-06T00:00:28","date_gmt":"2016-01-05T22:00:28","guid":{"rendered":"http:\/\/www.noubarris.net\/web40\/?p=65654"},"modified":"2016-01-04T19:57:15","modified_gmt":"2016-01-04T17:57:15","slug":"un-tortell-de-reis-facil-de-fer","status":"publish","type":"post","link":"https:\/\/www.noubarris.net\/web40\/un-tortell-de-reis-facil-de-fer\/","title":{"rendered":"Un tortell de Reis f\u00e0cil de fer"},"content":{"rendered":"<p><strong>Una recepta per a aquells que no tenen molta paci\u00e8ncia a la cuina<\/strong><\/p>\n<p>Per a molts de vosaltres, avui dia de Reis, un cop ja oberts el regals \u00e9s hora d\u2019entaular-se i afrontar el darrer \u00e0pat de festes en fam\u00edlia. Arriba tamb\u00e9 el moment de menjar el tradicional tortell de Reis. A internet hi trobem moltes receptes, algunes de molt complicades. Enguany ens hem fixat en una recepta del blog de Pilar \u2018La Cocina de Lechuza\u2019 (http:\/\/www.lacocinadelechuza. com\/2014\/01\/roscon-de-reyes- facil-muy-facil.html). Una recepta original i f\u00e0cil de fer i original, que tot seguit us tradu\u00efm al catal\u00e0:<\/p>\n<p>Ingredients per a un tortell de 35 cms de di\u00e0metre:\u00a0 320 grams de farina de gran for\u00e7a (Santa Rita), 125 ml. de llet, 25 grams de llevat de fleca, 60 grams de sucre, 65 grams de mantega a temperatura ambient, 2 ous sencers, un pessic de sal i una cullerada sopera d&#8217;aigua de tarongina Vahin\u00e9.<\/p>\n<p>I per a la decoraci\u00f3: una cullerada sopera d&#8217;aigua de tarongina Vahin\u00e9, dues cullerades soperes de sucre blanca, una cullerada sopera d&#8217;ametlla laminada i una cullerada sopera de fruites confitades.<\/p>\n<p>Primer cal preparar una \u2018massa mare\u2019 perqu\u00e8 la nostra massa tingui millor sabor i textura. Posem a refredar la llet i en dissolem all\u00e0 el llevat. En un bol posem les 4 cullerades soperes de farina. Fem un forat al centre i aboquem la llet amb el llevat ben dissolta. Remenem amb una cullera i veurem que es forma unes farinetes. No cal fer res m\u00e9s, nom\u00e9s tapar-ho amb un film i deixar-lo reposar, si pot ser tota la nit a la nevera.<\/p>\n<p>Per preparar la massa definitiva, posem la resta de la farina en un bol net. Al centre, hi posem el sucre, la sal, els ous batuts i la \u2018massa mare\u2019. Remenem b\u00e9, primer amb una cullera i despr\u00e9s, un cop integrats els ingredients, hi fiquem la m\u00e0. La mantega l&#8217;anirem integrant a trossets.<\/p>\n<p>En aquest punt, la massa est\u00e0 bastant enganxosa, per\u00f2 no cal caure en la temptaci\u00f3 d&#8217;afegir farina a mansalva. Sigueu pacients i veureu com a for\u00e7a de pastar, es va tornant m\u00e9s llisa i f\u00e0cil de treballar. Si ho creieu necessari afegiu-ne farina, per\u00f2 una cullerada sopera ser\u00e0 suficient.<\/p>\n<p>Deixem reposar la massa, despr\u00e9s d&#8217;uns 10 minuts d\u2019amassar, en un bol engreixat. Cobrim amb pl\u00e0stic film que haurem untat en oli per evitar que se&#8217;ns enganxi a la massa. Depenent de la temperatura de la cuina triga m\u00e9s o menys en pujar la massa.<\/p>\n<p>Quan retirem la massa de la nevera cal deixar-la atemperar-se per tornar-la a amassar per formar el tortell. Podeu col\u00b7locar un c\u00e8rcol d&#8217;emplatar al centre per a que afagi forma.<\/p>\n<p>Banyeu amb ou batut la massa i deixeu-la coberta novament amb film una horeta aproximadament. Finalment, torneu a banyar-la amb ou batut i poseu-li el sucre mullat en l&#8217;aigua de tarongina, en algunes zones, i les ametlles laminades, en altres. Per acabar de decorar podeu afegir uns daus que s&#8217;utilitzen per als plum-cakes. Abans de ficar-lo al forn, retireu el c\u00e8rcol central.<\/p>\n<p>Escalfeu el forn a 200\u00baC i, abans que estigui calent del tot, fiqueu el tortell.\u00a0 Deixeu-la estar a aquesta temperatura durant 10 minuts i despr\u00e9s baixeu a 170\u00baC altres 10 minuts. Passats aquests 20 minuts, apageu el forn i deixeu-lo 5 minuts amb la porta sense obrir. \u00a0Un cop passin els 5 minuts ja tindreu el vostre tortell de Reis, nom\u00e9s caldr\u00e0 deixar-ho refredar una estona.<\/p>\n<p>A la imatge, el resultat de Pilar del blog \u2018La Cocina de Lechuza\u2019.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Una recepta per a aquells que no tenen molta paci\u00e8ncia a la cuina Per a molts de vosaltres, avui dia<\/p>\n","protected":false},"author":2,"featured_media":65651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_layout":"default_layout","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[129,1,124],"tags":[64,369,412],"class_list":["post-65654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultura","category-nou-barris","category-societat","tag-festes","tag-nadal","tag-tortell-de-reis"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3 - 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