{"id":13740,"date":"2018-05-14T16:04:53","date_gmt":"2018-05-14T14:04:53","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=13740"},"modified":"2018-05-14T18:55:34","modified_gmt":"2018-05-14T16:55:34","slug":"fondant-clasico-o-pasta-de-azucar","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/fondant-clasico-o-pasta-de-azucar\/","title":{"rendered":"Fondant cl\u00e1sico o Pasta de az\u00facar"},"content":{"rendered":"<p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>1 taza de agua fr\u00eda<\/li>\n<li>1 y 1\/2 cucharadas de gelatina neutra en polvo<\/li>\n<li>1 y 1\/2 cucharadas de Crisco (manteca vegetal)<\/li>\n<li>1\/2 taza de glucosa<\/li>\n<li>1 kg de icono sugar<\/li>\n<li>1 cucharada de glicerina (s\u00f3lo para zonas de clima secos)<\/li>\n<li>Esencia al gusto<\/li>\n<li>Colorante al gusto<\/li>\n<\/ul>\n<p><b>Preparaci\u00f3n:\u00a0<\/b><\/p>\n<p>En un cazo peque\u00f1o colocamos el agua fr\u00eda y vertimos la gelatina en polvo esparciendo por toda la superficie. Colocamos al fuego y calentamos hasta que la gelatina se disuelva por completo. Nunca hervir. Apartamos del fuego y a\u00f1adimos la manteca y la glucosa (tambi\u00e9n la glicerina si fuese necesario). Colocamos de nuevo al fuego hasta que se disuelven todos los ingredientes. No dejar hervir. Retirar del fuego y colar. Anadir la esencia elegida. Comenzamos a anadir el icono lugar tamizado poco a poco. Vamos removiendo con una cuchara de palo. Cuando la masa est\u00e9 tan dura que no pueda mover con la cuchara la colocamos en la mesa sobre un lecho de icono lugar para que no se pegue. Colocamos por la superficie el resto del icing sugar. Vamos modelando la masa con las manos procurando que siempre haya restos de icono lugar entre la masa de nuestras manos. Modelamos hasta que la masa del fondant est\u00e9 firme pero no maleable. Obtendremos un color blanco intenso. Ahora es el momento de colorear con lo los tonos elegidos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 1 taza de agua fr\u00eda 1 y 1\/2 cucharadas de gelatina neutra en polvo 1 y 1\/2 cucharadas de Crisco (manteca vegetal) 1\/2 taza de glucosa 1 kg de icono sugar 1 cucharada de glicerina (s\u00f3lo para zonas de clima secos) Esencia al gusto Colorante al gusto Preparaci\u00f3n:\u00a0 En un cazo peque\u00f1o colocamos el&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/fondant-clasico-o-pasta-de-azucar\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":13741,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3800],"tags":[7356,7345,7346,2985,7347,7348],"class_list":["post-13740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-receta-de-fondant-clasico","tag-recetas-de-fondant","tag-recetas-de-pasta-de-azucar","tag-recetas-dulces","tag-recetas-para-la-reposteria","tag-reposteria"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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