{"id":15463,"date":"2014-12-02T11:13:48","date_gmt":"2014-12-02T10:13:48","guid":{"rendered":"http:\/\/gastronomicament.cat\/?p=15463"},"modified":"2022-04-07T11:17:44","modified_gmt":"2022-04-07T09:17:44","slug":"recepta-de-torro-fluix","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-de-torro-fluix","title":{"rendered":"Recepta de torr\u00f3 fluix"},"content":{"rendered":"<p><strong>Ingredients per a 2 barres<\/strong>:<\/p>\n<li>500 g d\u2019ametles mallorquines<\/li>\n<li>350 g de sucre en pols<\/li>\n<p><strong>Preparaci\u00f3<\/strong>:<br \/>\nEscaldau les ametles, pelau-les i torrau-les al forn. No han de ser excessivament cuites. Deixau-les refredar i triturau-les amb el robot de cuina. Afegiu-hi ara el sucre i tornau-les a passar per la m\u00e0quina. No ho faceu durant molt de temps d\u2019un cop sense fixar-vos en l\u2019aspecte de la mescla, que anir\u00e0 variant. Al principi pareix que els dos components no s\u2019integren i queda un polsim aren\u00f3s, per\u00f2, poc a poc, a mesura que la continuau triturant, veureu que es comen\u00e7a a formar una massa. En aquest moment, treis la pasta d\u2019ametles de la m\u00e0quina (\u00e9s important no passar-se de temps, perqu\u00e8 si no quedar\u00e0 molt oliosa i no tendr\u00e0 la consist\u00e8ncia adequada del torr\u00f3).<\/p>\n<p>Agafau dues capsetes de fusta per fer torr\u00f3 com la que surt a la fotografia (si no, podeu fer servir una capsa de llauna, o una carmanyola rectangular, el que tengueu m\u00e9s a m\u00e0) i folrau-les amb paper sulfuritzat de manera que, un cop plenes les capsetes, el paper basti per cobrir b\u00e9 la superf\u00edcie de la barra, perqu\u00e8 no ha d\u2019estar en contacte directe amb l\u2019aire i el paper ha d\u2019absorbir l\u2019oli que far\u00e0 la pasta d\u2019ametles.<\/p>\n<p>Ompliu-les amb la pasta d\u2019ametles, prement amb la m\u00e0 perqu\u00e8 no es formin bombolles d\u2019aire i allisant la superf\u00edcie perqu\u00e8 quedi nivellada. Tapau la superf\u00edcie amb el tros de paper que sobresurt i guardau les barres de torr\u00f3 durant dues setmanes abans de consumir-lo (o un mes).<!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Una proposta imprescindible de les festes de Nadal i Cap d&#8217;Any.<\/p>\n","protected":false},"author":16,"featured_media":15464,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[12],"concurs-mossegades":[],"dificultat":[686],"ingredient":[796],"plat":[687],"preu-per-racio":[677],"receptes-tematiques":[795],"temps-de-preparacio":[681],"coauthors":[],"class_list":["post-15463","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","dificultat-baixa","ingredient-torro","plat-postres","preu_per_racio-entre-2-i-5-euros","tematica-nadal-i-cap-dany","temps_de_preparacio-entre-30-i-60-minutes"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with 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