{"id":3814,"date":"2012-03-14T10:35:14","date_gmt":"2012-03-14T10:35:14","guid":{"rendered":"http:\/\/anardetapes.cat\/restaurantsmallorca\/?p=1525"},"modified":"2022-04-07T11:16:47","modified_gmt":"2022-04-07T09:16:47","slug":"recepta-ensaimada-albercocs","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs","title":{"rendered":"Ensa\u00efmada d&#8217;albercocs"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<p><em>Per a 6 persones<\/em>:<\/p>\n<p>De la massa mare:<br \/>\n&#8211; 10 g de llevat premsat<br \/>\n&#8211; 30 g d\u2019aigua t\u00e8bia<br \/>\n&#8211; 35 g de farina de for\u00e7a<\/p>\n<p>De la pasta:<br \/>\n&#8211; 190 g de farina de for\u00e7a (aprox.)<br \/>\n&#8211; 1 ou<br \/>\n&#8211; 30 g d\u2019aigua t\u00e8bia<br \/>\n&#8211; 60 g de sucre<br \/>\n&#8211; 120 g de sa\u00efm pomat<br \/>\n&#8211; Oli per untar-vos les mans i la superf\u00edcie de treball<\/p>\n<p>Altres:<br \/>\n&#8211; 10-12 albercocs \u201ccaninos\u201d rentats, xapats i ensucrats generosament la nit abans<br \/>\n&#8211; Sucre en pols per ensalgar-la en ser cuita<\/p>\n<p><strong>Preparaci\u00f3<\/strong><\/p>\n<p>Primer de tot, feis la massa mare: foneu el llevat premsat en l\u2019aigua. Afegiu-hi la farina de for\u00e7a i mesclau b\u00e9 tots els ingredients. Tapau el recipient amb un pl\u00e0stic i deixau-la tovar (en 15 o 20 minuts veureu que s\u2019ha estufat molt i aix\u00f2 vol dir que ja \u00e9s a punt).<\/p>\n<p>Ara, afegiu-hi el sucre, l\u2019ou i la resta d\u2019aigua (t\u00e8bia). Mesclau-ho tot b\u00e9 amb les mans. Incorporau-hi la farina poc a poc. Potser no faci falta tota. Si la pasta es molt enganxosa (sol passar, al principi) rentau-vos les mans per eliminar la que hi teniu enganxada i untau-vos-les amb oli. Treballau la pasta durant 10-15 minuts, atupant-la. Feis-ne una bolla, tapau-la amb un pl\u00e0stic i deixau-la tovar fins que dupliqui el volum inicial. Aix\u00f2 pot prendre una hora o m\u00e9s, dep\u00e8n de la temperatura ambiental.<\/p>\n<p>Ara, untau d\u2019oli la superf\u00edcie de treball i untau-vos tamb\u00e9 un poc les mans. Agafau la bolla de pasta, premeu-la amb els punys contra el marbre per treure\u2019n l\u2019aire i formau un cilindre. Aprimau-lo amb l\u2019aprimador de manera que us quedi un rectangle d\u2019aproximadament un metre de llargada i de devers un pam d\u2019amplada. Ha de quedar una capa fin\u00edssima, un poc transparent i tot (no fa res si es romp una mica). Untau la capa de pasta amb el sa\u00efm pomat (si \u00e9s l\u2019hivern i \u00e9s massa s\u00f2lid, treballau-lo fins aconseguir la textura de pomada). Enrotllau la pasta longitudinalment perqu\u00e8 us quedi un cilindre i deixau-lo reposar de bell nou durant \u00bd hora, tapat amb un pl\u00e0stic o amb un peda\u00e7 ben net.<\/p>\n<p>Passat aquest temps, estirau-ne els extrems a base de copets suaus damunt la superf\u00edcie de treball (amb molta cura perqu\u00e8 no \u00e9s rompi el cilindre) per fer-lo m\u00e9s llarg.<\/p>\n<p>Untau una llauna amb un poc d\u2019oli. Col\u00b7locau-hi el cilindre de pasta formant una espiral seguint el sentit de les agulles del rellotge i deixant espai suficient entre volta i volta de pasta perqu\u00e8 augmentar\u00e0 molt en tovar i les voltes s\u2019ajuntaran.<\/p>\n<p>Deixau reposar l\u2019ensa\u00efmada dins el forn apagat i posau dins el forn un recipient amb aigua. Al cap de devers 10 hores (sempre dep\u00e8n de la temperatura ambiental) les voltes s\u2019hauran ajuntat o quasi ajuntat. \u00c9s el moment de treure la llauna del forn i encendre\u2019l a 240\u00ba i de<br \/>\ndistribuir les meitats d\u2019albercoc per damunt la pasta.<\/p>\n<p>En arribar el forn a la temperatura indicada, pulveritzau aigua damunt l\u2019ensa\u00efmada i a les parets del forn. Enfornau-la a la part de m\u00e9s a baix. Al cap de 4\/5 minuts (alerta que no se us cremi! no us mogueu de devora el forn!), canviau la llauna de posici\u00f3: col\u00b7locau-la a la part del mig i abaixau tot d\u2019una la temperatura a 160\u00ba. Acabau de coure l\u2019ensa\u00efmada a aquesta temperatura (10-15 minuts, aproximadament). Ha de quedar ben torradeta per damunt i ha de fer un poc de crosta a la part de baix.<\/p>\n<p>En ser ben dauradeta, treis-la del forn i ensucrau-la generosament amb sucre en pols.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Primer de tot, feis la massa mare: foneu el llevat premsat en l\u2019aigua. Afegiu-hi la farina&hellip;<\/p>\n","protected":false},"author":16,"featured_media":3818,"menu_order":0,"comment_status":"open","ping_status":"open","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":[],"concurs-mossegades":[],"dificultat":[690],"ingredient":[],"plat":[687],"preu-per-racio":[676],"receptes-tematiques":[],"temps-de-preparacio":[683],"coauthors":[],"class_list":["post-3814","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","dificultat-alta","plat-postres","preu_per_racio-menys-de-2-euros","temps_de_preparacio-mes-de-2-hores"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ensa\u00efmada d&#039;albercocs - Gastron\u00f2micament<\/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:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ensa\u00efmada d&#039;albercocs - Gastron\u00f2micament\" \/>\n<meta property=\"og:description\" content=\"Primer de tot, feis la massa mare: foneu el llevat premsat en l\u2019aigua. Afegiu-hi la farina&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs\" \/>\n<meta property=\"og:site_name\" content=\"Gastron\u00f2micament\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-07T09:16:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2012\/03\/381\/3814_original1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"667\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@gastronomicamen\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n\t<meta name=\"twitter:label2\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data2\" content=\"Bojos per la Cuina\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/recepta\\\/recepta-ensaimada-albercocs\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/recepta\\\/recepta-ensaimada-albercocs\",\"name\":\"Ensa\u00efmada d'albercocs - Gastron\u00f2micament\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/recepta\\\/recepta-ensaimada-albercocs#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/recepta\\\/recepta-ensaimada-albercocs#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2012\\\/03\\\/381\\\/3814_original1.jpg\",\"datePublished\":\"2012-03-14T10:35:14+00:00\",\"dateModified\":\"2022-04-07T09:16:47+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/recepta\\\/recepta-ensaimada-albercocs#breadcrumb\"},\"inLanguage\":\"ca-ES\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/recepta\\\/recepta-ensaimada-albercocs\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"ca-ES\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/recepta\\\/recepta-ensaimada-albercocs#primaryimage\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2012\\\/03\\\/381\\\/3814_original1.jpg\",\"contentUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2012\\\/03\\\/381\\\/3814_original1.jpg\",\"width\":1000,\"height\":667},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/recepta\\\/recepta-ensaimada-albercocs#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Receptes\",\"item\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/receptes\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Ensa\u00efmada d&#8217;albercocs\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#website\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/\",\"name\":\"Gastron\u00f2micament\",\"description\":\"Portal de restaurants, receptes i actualitat gastron\u00f2mica\",\"publisher\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"ca-ES\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#organization\",\"name\":\"Gastron\u00f2micament\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"ca-ES\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2016\\\/09\\\/header-logo.jpg\",\"contentUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2016\\\/09\\\/header-logo.jpg\",\"width\":277,\"height\":39,\"caption\":\"Gastron\u00f2micament\"},\"image\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/x.com\\\/gastronomicamen\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Ensa\u00efmada d'albercocs - Gastron\u00f2micament","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs","og_locale":"ca_ES","og_type":"article","og_title":"Ensa\u00efmada d'albercocs - Gastron\u00f2micament","og_description":"Primer de tot, feis la massa mare: foneu el llevat premsat en l\u2019aigua. Afegiu-hi la farina&hellip;","og_url":"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs","og_site_name":"Gastron\u00f2micament","article_modified_time":"2022-04-07T09:16:47+00:00","og_image":[{"width":1000,"height":667,"url":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2012\/03\/381\/3814_original1.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_site":"@gastronomicamen","twitter_misc":{"Est. reading time":"3 minutes","Written by":"Bojos per la Cuina"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs","url":"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs","name":"Ensa\u00efmada d'albercocs - Gastron\u00f2micament","isPartOf":{"@id":"https:\/\/gastronomicament.cat\/ca\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs#primaryimage"},"image":{"@id":"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs#primaryimage"},"thumbnailUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2012\/03\/381\/3814_original1.jpg","datePublished":"2012-03-14T10:35:14+00:00","dateModified":"2022-04-07T09:16:47+00:00","breadcrumb":{"@id":"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs#breadcrumb"},"inLanguage":"ca-ES","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs"]}]},{"@type":"ImageObject","inLanguage":"ca-ES","@id":"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs#primaryimage","url":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2012\/03\/381\/3814_original1.jpg","contentUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2012\/03\/381\/3814_original1.jpg","width":1000,"height":667},{"@type":"BreadcrumbList","@id":"https:\/\/gastronomicament.cat\/ca\/recepta\/recepta-ensaimada-albercocs#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Receptes","item":"https:\/\/gastronomicament.cat\/ca\/receptes"},{"@type":"ListItem","position":2,"name":"Ensa\u00efmada d&#8217;albercocs"}]},{"@type":"WebSite","@id":"https:\/\/gastronomicament.cat\/ca\/#website","url":"https:\/\/gastronomicament.cat\/ca\/","name":"Gastron\u00f2micament","description":"Portal de restaurants, receptes i actualitat gastron\u00f2mica","publisher":{"@id":"https:\/\/gastronomicament.cat\/ca\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gastronomicament.cat\/ca\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"ca-ES"},{"@type":"Organization","@id":"https:\/\/gastronomicament.cat\/ca\/#organization","name":"Gastron\u00f2micament","url":"https:\/\/gastronomicament.cat\/ca\/","logo":{"@type":"ImageObject","inLanguage":"ca-ES","@id":"https:\/\/gastronomicament.cat\/ca\/#\/schema\/logo\/image\/","url":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2016\/09\/header-logo.jpg","contentUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2016\/09\/header-logo.jpg","width":277,"height":39,"caption":"Gastron\u00f2micament"},"image":{"@id":"https:\/\/gastronomicament.cat\/ca\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/x.com\/gastronomicamen"]}]}},"_links":{"self":[{"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/recepta\/3814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/recepta"}],"about":[{"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/types\/recepta"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/comments?post=3814"}],"version-history":[{"count":0,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/recepta\/3814\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/media\/3818"}],"wp:attachment":[{"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/media?parent=3814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/categories?post=3814"},{"taxonomy":"concurs_receptes_mossegades","embeddable":true,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/concurs-mossegades?post=3814"},{"taxonomy":"dificultat","embeddable":true,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/dificultat?post=3814"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/ingredient?post=3814"},{"taxonomy":"plat","embeddable":true,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/plat?post=3814"},{"taxonomy":"preu_per_racio","embeddable":true,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/preu-per-racio?post=3814"},{"taxonomy":"tematica","embeddable":true,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/receptes-tematiques?post=3814"},{"taxonomy":"temps_de_preparacio","embeddable":true,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/temps-de-preparacio?post=3814"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/gastronomicament.cat\/ca\/wp-json\/wp\/v2\/coauthors?post=3814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}