{"id":73901,"date":"2012-03-14T10:35:14","date_gmt":"2012-03-14T10:35:14","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/recepta-pastis-enllacats-pel-catala"},"modified":"2012-03-14T10:35:14","modified_gmt":"2012-03-14T10:35:14","slug":"recepta-pastis-enllacats-pel-catala","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/es\/recepta\/recepta-pastis-enllacats-pel-catala","title":{"rendered":"Past\u00eds enlla\u00e7ats pel catal\u00e0"},"content":{"rendered":"

Ingredients<\/strong><\/p>\n

Del past\u00eds:<\/p>\n

– 1 taronja (pell i polpa)
\n– 5 ous
\n– 230 sucre
\n– 125 mantega pomada i un poc m\u00e9s per empolvorar el motlle
\n– 75 g d\u2019oli d\u2019oliva
\n– 220 de farina de for\u00e7a (i un poc m\u00e9s per empolvorar el motlle)
\n– 1 sobre de llevat artificial Canario o Royal
\n– Un pessic de sal<\/p>\n

De la cobertura de xocolata:<\/p>\n

– 150 g de xocolata Nestl\u00e9 Postres
\n– 150 g de nata l\u00edquida
\n– 50 g de mantega a temperatura ambient<\/p>\n

Preparaci\u00f3<\/strong><\/p>\n

Untau un motlle de 22 cm de di\u00e0metre amb mantega i empolvorau-lo de farina.<\/p>\n

Rentau la taronja; pelau-la; eliminau la part blanca entre la pell i la polpa; xapau-la en trossos i desfeu-vos dels pinyols si en t\u00e9. Triturau-la amb el robot de cuina.<\/p>\n

Enceneu el forn a 180\u00ba (si teniu l\u2019opci\u00f3 turbo, millor).<\/p>\n

Separau els blancs dels vermells. Afegiu un pessic de sal als blancs i pujau-los. Quan ja tenguin consist\u00e8ncia, afegiu-hi la meitat del sucre per tandes i continuau batent-los fins aconseguir una merenga ben ferma.<\/p>\n

Pujau ara els vermells amb la resta del sucre fins que blanquegin. Incorporau ara la mantega pomada, l\u2019oli, la taronja triturada i la farina a trav\u00e9s d\u2019un colador fi. Remenau b\u00e9 fins que la mescla sigui homog\u00e8nia. Incorporau-hi finalment la merenga remenant delicadament amb una esp\u00e0tula o cullera de fusta, amb moviments suaus de dalt a baix que permetin l\u2019entrada d\u2019aire. Quan la merenga estigui ben integrada, abocau la preparaci\u00f3 dins el motlle i allisau la superf\u00edcie amb una esp\u00e0tula.<\/p>\n

En ser calent el forn, enfornau la coca i immediatament abaixau la temperatura a 170\u00ba. Coeu-la a aquesta tempratura durant 20 minuts, sense obrir el forn per a res. Al cap dels vint minuts, abaixau la temperatura a 150\u00ba i programau 25 minuts m\u00e9s de cocci\u00f3.<\/p>\n

Passat aquest temps, comprovau que \u00e9s cuita punxant el centre amb un escuradents. N\u2019ha de sortir eixut.<\/p>\n

Deixau-la refredar una estona i desemmotllau-la amb molta cura. Deixau-la refredar completament a temperatura ambient.<\/p>\n

Mentrestant, preparau la cobertura de xocolata: escalfau la nata. Quan comenci a bullir, retirau-la del foc i afegiu-hi la xocolata trossejada. Remenau b\u00e9 el conjunt amb una batedora manual de barnilles fins que vegeu que s\u2019ha fos la xocolata. Afegiu-hi ara la mantega a trossets i seguiu remenant fins que la mescla sigui ben homog\u00e8nia.<\/p>\n

Col\u00b7locau la base del past\u00eds damunt un suport amb un plat gran davall per recollir la xocolata que regalimar\u00e0 (o damunt una reixeta). Quan la cobertura tengui una textura com de iogurt l\u00edquid, abocau-la damunt el past\u00eds. Vigilau que no quedin trossets dels laterals sense cobrir. Emprau la xocolata que ha regalimat dins el plat de baix: recolliu-la amb una cullera i escampau-la all\u00e0 on faci falta.<\/p>\n

Decorau-lo amb un bon lla\u00e7 quadribarrat.<\/p>\n","protected":false},"excerpt":{"rendered":"

Untau un motlle de 22 cm de di\u00e0metre amb mantega i empolvorau-lo de farina. Rentau la…<\/p>\n","protected":false},"author":16,"featured_media":36017,"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":[1008],"ingredient":[],"plat":[1007],"preu-per-racio":[1690],"receptes-tematiques":[],"temps-de-preparacio":[1552],"coauthors":[],"class_list":["post-73901","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","dificultat-mitjana-es","plat-postres-es","preu_per_racio-menys-de-2-euros-es","temps_de_preparacio-menys-de-30-minuts-es"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nPast\u00eds enlla\u00e7ats pel catal\u00e0 - 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\/es\/recepta\/recepta-pastis-enllacats-pel-catala\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Past\u00eds enlla\u00e7ats pel catal\u00e0 - Gastron\u00f2micament\" \/>\n<meta property=\"og:description\" content=\"Untau un motlle de 22 cm de di\u00e0metre amb mantega i empolvorau-lo de farina. 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