{"id":71968,"date":"2014-01-22T14:35:34","date_gmt":"2014-01-22T13:35:34","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/bunyols-de-vent-amb-crema-danxoves"},"modified":"2014-01-22T14:35:34","modified_gmt":"2014-01-22T13:35:34","slug":"bunyols-de-vent-amb-crema-danxoves","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/es\/recepta\/bunyols-de-vent-amb-crema-danxoves","title":{"rendered":"Bunyols de vent amb crema d&#8217;anxoves"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>INGREDIENTS per la MASSA:<br \/>\n\u2022150 g de sa\u00efm<br \/>\n\u2022450 g d&#8217;aigua<br \/>\n\u20226 ous<br \/>\n\u2022200 g de farina<br \/>\n\u2022Olives negres<br \/>\n\u20222 capsa de formatge crem\u00f3s (tipus Philadelphia)<br \/>\n\u20223 llaunes de tonyina<br \/>\n\u20222 llauna d&#8217;anxoves <br \/><strong>Elaboraci&oacute;<\/strong><br \/>PELS BUNYOLS DE VENT:<\/p>\n<p>1.Pesarem l&#8217;aigua i el sa\u00efm i els posarem dins una olla (millor que sigui grossa), encendrem el foc i esperarem que bulli.<br \/>\n2.Quan bull, hi afegirem la farina, sense aturar de remenar. Ha de quedar una massa homog\u00e8nia i gens l\u00edquida. Retirau del foc i deixau refredar la massa.<br \/>\n3.Mentres la massa refreda, pujarem els blancs dels ous a punt de neu.<br \/>\n4.Una vegada est\u00e0 refredada la massa, hi afegirem els vermells d&#8217;un en un, mesclant b\u00e9 cada vegada.<br \/>\n5.Els blancs s&#8217;afegeixen al final, i amb dues o tres vegades, mesclant b\u00e9 cada cop.<br \/>\n6.Ara hi afegirem les olives negres tallades petites i ho mesclarem b\u00e9.<br \/>\n7.Amb l&#8217;ajuda d&#8217;una m\u00e0niga pastissera o amb dues culleres, farem els bunyols, i els courem 20-25 minuts a 180-200\u00baC.<\/p>\n<p>PEL FARCIT:<br \/>\n1.Posarem tots els ingredients del farcit i ho triturarem amb l&#8217;ajuda d&#8217;un t\u00farmix. Si voleu, tamb\u00e9 podeu fer-ho picant amb el ganivet la tonyina i les anxoves, i despr\u00e9s afegir-hi el formatge i mesclar.<\/p>\n<p>Quan tengueu els bunyols cuits i refredats i la crema d&#8217;anxoves acabada, nom\u00e9s heu de tallar els bunyols per la meitat i farcir-los de la crema amb una m\u00e0niga pastissera. <\/p>\n<p>\u00c9s una versi\u00f3 diferent dels bunyols dol\u00e7os que farcim de nata, trufa, crema&#8230; i que tamb\u00e9 podeu omplir d&#8217;altres ingredients salats que vos agradin, com uns alvocats amb gambes o una crema de marisc, per exemple.<!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pesarem l&#8217;aigua i el sa\u00efm i els posarem dins una olla (millor que sigui grossa), encendrem&hellip;<\/p>\n","protected":false},"author":42,"featured_media":37393,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1006],"concurs-mossegades":[797],"dificultat":[1008],"ingredient":[1880],"plat":[],"preu-per-racio":[],"receptes-tematiques":[1890],"temps-de-preparacio":[1509],"coauthors":[],"class_list":["post-71968","recepta","type-recepta","status-publish","format-gallery","has-post-thumbnail","hentry","category-receptes-es","concurs_receptes_mossegades-concurs-receptes-gener-2014","dificultat-mitjana-es","ingredient-tapes-i-barquetes-es","tematica-bunyols-es","temps_de_preparacio-entre-1-i-2-hores-es"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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