{"id":30706,"date":"2020-10-24T17:58:53","date_gmt":"2020-10-24T15:58:53","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=30706"},"modified":"2020-10-24T17:58:53","modified_gmt":"2020-10-24T15:58:53","slug":"pan-de-muerto-extra-fino","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/pan-de-muerto-extra-fino\/","title":{"rendered":"Pan de muerto extra fino"},"content":{"rendered":"<p><strong>Porciones:\u00a0<\/strong>4 panes medianos<\/p>\n<p><b>Dificultad:\u00a0<\/b>Media<\/p>\n<p><b>Preparaci\u00f3n:\u00a0<\/b>3 horas<\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>1 kilo de harina<\/li>\n<li>1 cucharadita de mejorador de pan<\/li>\n<li>60 gramos de leche en polvo<\/li>\n<li>200 gramos de az\u00facar<\/li>\n<li>20 gramos de sal<\/li>\n<li>40 gramos de levadura fresca<\/li>\n<li>3 limones, su ralladura<\/li>\n<li>3 naranjas, su ralladura<\/li>\n<li>5 huevos<\/li>\n<li>200 mililitros de t\u00e9 de azahar<\/li>\n<li>30 gramos de masa madre<\/li>\n<li>150 gramos de mantequilla<\/li>\n<\/ul>\n<p><b>Preparaci\u00f3n:<\/b><\/p>\n<div class=\"page\" title=\"Page 11\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>Coloca en el tazo\u0301n de tu batidora, con el utensilio de gancho, la harina, mejorador, leche en polvo, azu\u0301car, sal y levadura. Mezcla hasta que se integren y agrega las ralladuras, despue\u0301s los huevos, y poco a poco, el te\u0301 hasta formar una masa lisa y homoge\u0301nea. Sigue batiendo a velocidad media. Agrega la masa madre y despue\u0301s la margarina y mantequilla las cuales deben de estar a punto de pomada. Continu\u0301a batiendo otros 15 a 20 minutos o hasta que la masa se separe de las paredes y te quede lisa. Espolvorea un poco de harina, en un tazo\u0301n limpio coloca la masa y refrigera 30 minutos para que repose. Retira del refrigerador, coloca sobre tu mesa de trabajo, previamente enharinada. Divide la masa en cuatro, pero reserva un poco para hacer los huesitos y la bolita del centro. Con cada porcio\u0301n haz una bola en forma de bolillo, estira con tu rodillo para aplastarla. Forma los huesitos y coloca unos hacia lo largo y dos cruzados (paso 1). Forma la bolita del centro y la colocas. Elabora el resto de los panes de la misma manera, acomo\u0301dalos en una charola previamente engrasada y enharinada. Coloca en un lugar calientito como puede ser junto al horno prendido. Deja fermentar hasta que doble su taman\u0303o, aproximadamente 30 minutos dependiendo que\u0301 tan caliente este\u0301 el ambiente. Hornea a 160\u00b0C 50 minutos o hasta que veas que este\u0301 ligeramente dorado el pan y cocido por dentro. Saca del horno y deja enfriar un poco.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Porciones:\u00a04 panes medianos Dificultad:\u00a0Media Preparaci\u00f3n:\u00a03 horas Ingredientes: 1 kilo de harina 1 cucharadita de mejorador de pan 60 gramos de leche en polvo 200 gramos de az\u00facar 20 gramos de sal 40 gramos de levadura fresca 3 limones, su ralladura 3 naranjas, su ralladura 5 huevos 200 mililitros de t\u00e9 de azahar 30 gramos de&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/pan-de-muerto-extra-fino\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":30707,"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":[],"class_list":["post-30706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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