{"id":2953,"date":"2022-09-12T23:32:21","date_gmt":"2022-09-12T23:32:21","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2953"},"modified":"2022-09-16T17:24:40","modified_gmt":"2022-09-16T17:24:40","slug":"bagel","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/bagel\/","title":{"rendered":"Bagel"},"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-2953","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Bagel ","url":"https:\/\/vimeo.com\/746314750","descripcion":"","preparacion":"1. Amasaremos con el robot la harina, la levadura y la masa madre.\r\n2. A\u00f1adiremos el agua en su totalidad, reservamos la sal y a\u00f1adimos el sirope de manzana. Estaremos 5-7 minutos mezclado a velocidad lenta.\r\n3. A\u00f1adimos la sal y aumentamos la velocidad del robot hasta que la masa est\u00e9 m\u00e1s fina y se despegue del bowl.\r\n4. Dejamos la masa durante 30 minutos tapada con un trapo y a temperatura ambiente.\r\n5. Dividimos la masa y formamos los bagle, piezas de 70-80 gr que prevolearemos ligeramente antes de formar la barrita para el bagle.\r\n6. Formaremos una barra buscando una cierta tensi\u00f3n y lo m\u00e1s regular posible y seguiremos hasta que hagamos todas las piezas.\r\n7. Preparamos la bandeja con el papel de horno encima, echamos un poco de harina\r\n8. Estiraremos cada barrita y aplanaremos un extremo, introduciremos el otro dentro, apretaremos y colocaremos sobre la bandeja de horno.\r\n9. Funci\u00f3n fermentaci\u00f3n del horno a 30\u00ba durante 2 horas.\r\n10. Hervimos de dos en dos los bagle en una olla con agua a la que hemos echado un peque\u00f1o toque de miel.\r\n11. Mientras seguimos hirviendo, rebozaremos los que vayan saliendo de la olla con las semillas que prefiramos: mijo, ch\u00eda, s\u00e9samo..etc. y uno le dejaremos en blanco.\r\n12. Metemos la bandeja con los bagle en el horno sin ventilador unos 10 minutos de cocci\u00f3n.","ingredientes":"Ingredientes para 20 bagels\r\n1kg harina panadera (normal, de todo uso) \r\n50g az\u00facar moreno\r\n600g agua\r\n10g levadura\r\n18gr sal Sirope de manzana\r\n100 gr Masa Madre o alg\u00fan resto de masa vieja\r\n","utensilios":"Bandeja\r\nRodillo\r\nRobot de cocina\r\nOlla\r\nJarra de agua\r\nPa\u00f1o de cocina\r\nPapel de horno\r\nTabla\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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