{"id":43125,"date":"2014-04-16T00:49:01","date_gmt":"2014-04-15T22:49:01","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/recepta-rubiols"},"modified":"2025-04-16T10:17:11","modified_gmt":"2025-04-16T08:17:11","slug":"recepta-rubiols","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/es\/recepta\/recepta-rubiols","title":{"rendered":"Recepta de rubiols"},"content":{"rendered":"<p><strong>Ingredients<\/strong>:<br \/>\n<em>(Per a 2 llaunades)<\/em><\/p>\n<p>De la pasta:<\/p>\n<ul>\n<li>250 g de sa\u00efm<\/li>\n<li>250 g de sucre<\/li>\n<li>4 vermells d\u2019ou<\/li>\n<li>800-850 g de farina (dep\u00e8n de la mida dels ous)<\/li>\n<li>60 g de suc de taronja<\/li>\n<li>30 g de xer\u00e8s dol\u00e7<\/li>\n<li>30 g d\u2019oli d\u2019oliva<\/li>\n<\/ul>\n<p>Alternatives de farciment:<\/p>\n<ul>\n<li>confitura de cabell d\u2019\u00e0ngel<\/li>\n<li>confitura d\u2019albercoc<\/li>\n<li>crema<\/li>\n<li>codonyat<\/li>\n<li>brossat (ensucrat i mesclat amb un vermell d\u2019ou i pell de llimona ratllada)<\/li>\n<\/ul>\n<p><strong>Preparaci\u00f3:<\/strong><\/p>\n<p>Per fer la pasta, posau dins un bol el sa\u00efm (no ha de ser fred de gelera, sin\u00f3 a temperatura ambient) amb el sucre i mesclau b\u00e9 amb les mans. Afegiu-hi ara els vermells d\u2019ou, el suc de taronja, el xer\u00e8s i l\u2019oli i remenau fins que la preparaci\u00f3 sigui homog\u00e8nia. Anau incorporant la farina i pastant. No n\u2019afegiu m\u00e9s fins que s\u2019hagi begut l\u2019anterior. Quan hagueu incorporat tota la farina us quedar\u00e0 una pasta fina i manejable. Feis-ne una bolla i deixau-la reposar una hora a temperatura ambient (aix\u00f2 es important!).<\/p>\n<p>Per muntar cada rubiol, agafau un tros de paper sulfuritzat, preniu un tros de pasta i aprimau-lo amb l\u2019aprimador fins que sigui d\u2019un gruix com el que es veu a la fotografia. Amb un motlle rod\u00f3 per tallar pastes, formau el cercle. Farciu-lo del que us agradi. Doblegau la pasta amb ajuda del full de paper. Segellau les voreres perqu\u00e8 no surti el farciment i col\u00b7locau-lo damunt una llauna folrada amb paper sulfuritzat. Quan tengueu una llaunada a punt, enceneu el forn a 170\u00ba. En ser calent enfornau-la i coeu els rubiols durant 25-35 minuts, fins que siguin dauradets.<\/p>\n<p>Treis la llauna del forn i deixau-los refredar. No els tragueu de la llauna fins que siguin ben freds. En el moment de servir-los, ensucrau-los amb sucre en pols.<\/p>\n<p><strong>Nota: <\/strong><\/p>\n<p>Amb aquesta quantitat de pasta i de mida mitjana (ni massa grans, ni massa petits), us en sortiran devers 28 (dues llaunades).<br \/>\n<iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/xiZIewPQ8tk?rel=0\" width=\"640\" height=\"360\" frameborder=\"0\"><\/iframe><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Els rubiols s\u00f3n uns dels postres tradicionals de Pasqua.<\/p>\n","protected":false},"author":16,"featured_media":38077,"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":[1006],"concurs-mossegades":[],"dificultat":[1008],"ingredient":[],"plat":[1007],"preu-per-racio":[1010],"receptes-tematiques":[1011],"temps-de-preparacio":[1009],"coauthors":[2072],"class_list":["post-43125","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-es","dificultat-mitjana-es","plat-postres-es","preu_per_racio-entre-2-i-5-euros-es","tematica-pasqua-es","temps_de_preparacio-entre-30-i-60-minutes-es"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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