{"id":2946,"date":"2022-09-12T23:27:03","date_gmt":"2022-09-12T23:27:03","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2946"},"modified":"2022-09-16T17:21:42","modified_gmt":"2022-09-16T17:21:42","slug":"doghnut","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/doghnut\/","title":{"rendered":"Doghnut"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2946","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Doghnut ","url":"https:\/\/vimeo.com\/746315101","descripcion":"","preparacion":"1. Echar en el robot de amasado la harina, despu\u00e9s la leche en polvo, el az\u00facar la levadura, la vainilla, y la masa madre.\r\n2. Amasado lento al inicio, cuando la masa est\u00e9 m\u00e1s hecha, se echa la sal y despu\u00e9s la mantequilla. Subimos la velocidad del amasado hasta que la masa se despegue de las paredes del bowl.\r\n3. Reposar la masa 30 minutos para que fermente a temperatura ambiente y tapada con un pa\u00f1o.\r\n4. Amasar con rodillo formando un rect\u00e1ngulo dejando un grosor aproximado de 1 cm.\r\n5. Reposar 3 minutos tapada con un trapo.\r\n6. Enharinaremos la superficie y posteriormente marcaremos con el molde circular grande y posteriormente el centro con el molde circular peque\u00f1o.\r\n7. Preparamos una bandeja con papel de horno, aceitaremos ligeramente y colocaremos los donuts.\r\n8. Taparemos la bandeja con papel film, lo meteremos en el horno con la aplicaci\u00f3n fermentadora, un par de horas a 30\u00ba.\r\n9. Preparamos la sart\u00e9n con aceite de girasol a unos 200\u00ba aprox. Que no llegue a hacer humo y fre\u00edmos los donuts. Aproximadamente el tiempo de fritura son 2 minutos, uno por cada cara, escurrimos y libramos de aceite.\r\n10. Los m\u00e1s calientes los cubrimos con una glasa que hemos preparado previamente con az\u00facar glass, un poco de agua y un peque\u00f1o toque de vainilla.\r\n11. Dejamos enfriar todos.\r\n12. Los que no son de az\u00facar, los ba\u00f1amos en chocolate que hemos deshecho previamente al ba\u00f1o mar\u00eda.","ingredientes":"Harina Normal RRR 1000 gr\r\nMasa Madre 200 gr\r\nAgua 550 gr\r\nSucre 80 gr\r\nLlet en pols 100 gr\r\nLlevat 10 gr\r\nSal 20 gr\r\nMantequilla 70 gr\r\nVaina vainilla 1 gr\r\n\r\n","utensilios":"Robot de amasado\r\nBandeja\r\nJarra de agua\r\nPa\u00f1o de cocina\r\nRodillo\r\nEsp\u00e1tula\r\nMolde circular peque\u00f1o\r\nPapel film\r\nPapel de horno\r\nCazuela\r\nBandeja\r\nEspumadera\r\nRejilla\r\n","nombre_del_instructor":"Jordi Morera Ransanz","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/a057c05d-jordi-morera-ransanz.jpg","producto":{"ID":2227,"post_author":"3","post_date":"2022-09-13 03:17:12","post_date_gmt":"2022-09-13 03:17:12","post_content":"contenido","post_title":"PANADER\u00cdA Y BOLLER\u00cdA","post_excerpt":"Aprende a hacer deliciosos panes y bollos artesanales.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"panaderia-y-bolleria","to_ping":"","pinged":"","post_modified":"2022-09-16 17:39:32","post_modified_gmt":"2022-09-16 17:39:32","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2227","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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