{"id":5151,"date":"2023-09-04T17:11:09","date_gmt":"2023-09-04T17:11:09","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=5151"},"modified":"2023-09-13T17:51:01","modified_gmt":"2023-09-13T17:51:01","slug":"aromas-anisados","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/aromas-anisados\/","title":{"rendered":"Aromas anisados"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-5151","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Aromas anisados","url":"https:\/\/player.vimeo.com\/video\/742066106","descripcion":"","preparacion":"Para el bizcocho al microondas anisado: \r\n-Triturar todos los ingredientes y colar fino.\r\n-Cargar un sif\u00f3n de \u00bd L con la mezcla y ponerle dos cargas de gas\r\n-Llenar 2\/3 partes de vasos de pl\u00e1stico (Agujereados en la base previamente) y cocer en microondas aprox 40 seg a m\u00e1xima potencia\r\n-Enfriar boca abajo y reservar para el emplatado. \r\n\r\nPara la crema de chocolate blanca anisada:\r\n-Desde fr\u00edo poner la leche+ nata junto con las especias y el eneldo\r\n-Llevar a ebullici\u00f3n y dejar infusionar 4 minutos. \r\nTriturar y colar r\u00e1pidamente. Pasar por superbag\r\n-Haremos una crema inglesa a 82\u00baC con las yemas, el az\u00facar y el l\u00edquido anisado. \r\n-Incorporar la gelatina hidratada para que se funda y escaldar el chocolate blanco. Emulsionar\r\n-Incorporar la sal junto con el colorante y acabar de emulsionar\r\n-Estirar en una bandeja con papel film a piel y cristalizar en la nevera. \r\n\r\nPara el toffee de caramelo y sal:\r\n-Llevar el az\u00facar y la glucosa a 190\u00baC\r\n-Desglasar con la nata tibia junto con la sal.\r\n-Llevar esta mezcla a 103\u00baC\r\n-Retirar del fuego\r\n-Reservar y utilizar a temperatura ambiente\r\n\r\nPara la teja de T\u00e9 Matcha:\r\n-Fundir los ingredientes y mezclar aplicando la batidora de mano para la perfecta disoluci\u00f3n del t\u00e9 Matcha\r\n-Calentar a 40\u00baC y hacer la curva de temperatura para atemperar el chocolate. Nos ayudamos de un m\u00e1rmol fr\u00edo.\r\n-Sobre un papel guitarra, estirar una fina capa. Disponer de otra hoja de guitarra encima y antes de que cristalice completamente, enrollar en un rulo y dejar cristalizar. \r\n-Una vez cristalizado, podremos obtener las piezas de chocolate para el emplatado. \r\n\r\n","ingredientes":"Para el bizcocho al microondas anisado: \r\nHarina de Reposter\u00eda 50gr\r\nHarina de Almendra 40gr\r\nYema 80 gr\r\nClara 125 gr\r\nAz\u00facar glace 80 gr\r\nAceite de girasol 90 gr\r\nEstrag\u00f3n fresco 16 gr\r\nColorante verde c\/s\r\n\r\nPara la crema de chocolate blanca anisada:\r\n\r\nLeche 125 gr\r\nNata 35%MG 125 gr\r\nAn\u00eds estrellado en polvo 5 gr\r\nAn\u00eds verde en polvo 0,2 gr\r\nEneldo fresco 10 gr\r\nYema 50 gr\r\nAz\u00facar 25 gr\r\nSal 1 gr\r\nHojas de gelatina 2 Ud\r\nChocolate blanco 35% MG 140 gr\r\nColorante verde c\/s\r\n\r\nPara el toffee de caramelo y sal:\r\n\r\nAz\u00facar 65 gr\r\nGlucosa L\u00edquida 65 gr\r\nNata 35% MG 125 gr\r\nSal 1,5 gr\r\nAgua\r\n\r\nPara la teja de T\u00e9 Matcha:\r\n\r\nChocolate Blanco 33% MG 500 gr\r\nT\u00e9 Matcha en polvo 45 gr\r\nManteca de Cacao 50 gr\r\n\r\nPara terminar: \r\nDados de pi\u00f1a fresca\r\nSorbete de lim\u00f3n\r\nShiso Morado\/Brotes anisados\r\nT\u00e9 Matcha en Polvo (Para encima del crujiente)\r\nMascarpone\r\n","utensilios":"Manga con boquilla muy fina\r\nTrituradora\r\nSif\u00f3n \u00bd L + 2 cargas de gas\r\ntijeras\r\nvasos pl\u00e1stico\r\nMicroondas\r\nCazo \r\nEsp\u00e1tula \r\nSuperbag\r\nColador\r\nBandeja \r\nPapel film\r\nBoles\r\nNevera\r\nBatidora de mano\r\nPapel guitarra \r\nM\u00e1rmol fr\u00edo\r\n\r\n\r\n\r\n","nombre_del_instructor":"Ricard Mart\u00ednez","imagen_instructor":false,"producto":{"ID":2241,"post_author":"3","post_date":"2022-09-13 02:32:39","post_date_gmt":"2022-09-13 02:32:39","post_content":"contenido","post_title":"UNIVERSO DULCE","post_excerpt":"Un completo recorrido sobre \u201clo dulce\u201d destinado a los m\u00e1s golosos que no dejar\u00e1n de salivar desde el primer momento.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"universo-dulce","to_ping":"","pinged":"","post_modified":"2023-10-10 13:17:44","post_modified_gmt":"2023-10-10 13:17:44","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2241","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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