{"id":72324,"date":"2013-10-21T21:50:28","date_gmt":"2013-10-21T19:50:28","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/bunyols-de-carabassa"},"modified":"2013-10-21T21:50:28","modified_gmt":"2013-10-21T19:50:28","slug":"bunyols-de-carabassa","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/es\/recepta\/bunyols-de-carabassa","title":{"rendered":"Bunyols de carabassa"},"content":{"rendered":"

Ingredients<\/strong>
Ingredients per a uns 15-18 bunyols:
\n400 de carabassa torrada
\n200 g (aproximadament) de farina*
\n25 g de llevat fresc de forner
\nUn dit d\u2019aigua per desfer el llevat
\n1 litre\/1,5 l d\u2019oli de girasol per fregir
\nSucre per sucar els bunyols
\n*Normalment s\u2019acostuma a posar \u201caproximadament\u201d el doble de carabassa torrada que de farina. Per tant, si en necessites fer m\u00e9s, calcula la farina d\u2019aquesta manera. (Sempre ser\u00e0 aproximat, ja que dependr\u00e0 de la farina i de l’aigua que tinga la carabassa. En estos casos el que s’acostuma a dir \u00e9s \u00abfarina, la que admeta\u00bb, expressi\u00f3 molt utilitzada quan es fan masses).
\nEstris: safata de forn per a torrar la carabassa, bol gran per fer la barreja, forquilla, tasseta per desfer el llevat, bol per la farina.<\/p>\n

Per fregir: bol amb aigua per mullar-nos les mans, paella fonda per a fregir-los, pal de broqueta, escumadora, escorredor perqu\u00e8 deixen anar l\u2019oli, opcional: bunyolera per fer-los amb una forma m\u00e9s perfecta.
\n
Elaboració<\/strong>
1.- Si no no tens la carabassa torrada, torra-la amb antelaci\u00f3. Calcula que la carabassa et tardar\u00e0 m\u00ednim una hora per torrar, per tant tingues-ho en compte a l\u2019hora de planificar-te. La pots fer fins i tot el dia d\u2019abans. Si vols, segueix les instruccions aqu\u00ed. <\/p>\n

Hi ha molts que en compte de torrar-la, la bullen i es triga una mica menys. A mi m\u2019agrada m\u00e9s torrar-la perqu\u00e8 aix\u00ed si en sobra, ens la mengem amb sucre. Si decideixes bullir-la, cola-la b\u00e9. <\/p>\n

2.- Trau-li les llavors i la pell i posa la polpa de la carabassa torrada en un bol gran. Xafa-la amb una forquilla. Perqu\u00e8 puge la massa m\u00e9s r\u00e0pid, posa-la un minutet al microones, que estiga t\u00e8bia per\u00f2 no cremant. <\/p>\n

3.- Desf\u00e9s el llevat amb una miqueta d\u2019aigua t\u00e8bia i uneix a la carabassa. <\/p>\n

4.- En un bol apart, pesa la farina (la meitat en pes que de carabassa). V\u00e9s afegint la farina de mica en mica mentres vas remenant la massa amb la m\u00e0 o una esp\u00e0tula. Pasta fins que tingues una massa suau. <\/p>\n

5.- Tapa el bol amb un drap i deixa reposar de 20 a 40 minuts. (nosaltres avui per exemple l\u2019hem pastat just abans de posar-nos a dinar i l\u2019hem deixada l\u2019estoneta mentre din\u00e0vem).
\nVeur\u00e0s que a la pasta li han eixit uns foradets menuts. <\/p>\n

6 .-Despr\u00e8s d\u2019este temps, prepara\u2019t per fregir-los. Necessitar\u00e0s un bol amb aigua per mullar-te les mans i no se t\u2019enganxe la massa, una paella amb molt d\u2019oli per fregir i un colador per anar posant els bunyols que vas traient. <\/p>\n

7.- Fes els bunyols: Posa a calfar una paella amb bastant oli. Quan estiga ben calent mulla\u2019t les mans.
\nAmb una m\u00e0, agafa una mica de pasta, estreny-la de forma que la pasta surta en forma de bola pel forat del dit gros amb l\u2019\u00edndex. Amb l\u2019altra m\u00e0, fes-li el forat amb el polze i l\u2019\u00edndex o el dit del mig i tira el bunyol a l\u2019oli ben calent. Repeteix l\u2019operaci\u00f3 amb tot els bunyols. <\/p>\n

8.- Amb l\u2019ajuda d\u2019un palet de broqueta, v\u00e9s girant-los perqu\u00e8 es fagen per les dues bandes.<\/p>\n

9.- Quan estiguen morenets, trau-los a l\u2019escorredor perqu\u00e8 deixen anar l\u2019oli. <\/p>\n

Degustaci\u00f3: els bunyols se solen menjar sucant-los en sucre. Tamb\u00e9 s\u00f3n molt bons amb una xocolata desfeta. Tot i que a nosaltres ens agrada menjar-los tebis, tamb\u00e9 es poden menjar freds encara que es notaria m\u00e9s l’oli.
\nCalcula 3-4 bunyols m\u00e0xim per persona, estan molt bons per\u00f2 de lleugers, no en s\u00f3n massa!! <\/p>\n

Nota: no passa res si t\u2019ixen un poc \u201cdeformats\u201d, estaran igual de bons!! <\/p>\n

Temps total: amb la carabassa torrada 3 minuts de pastat + 20-40 minuts + 5 minuts de fregir <\/p>\n

Bon profit!!
\n<\/p>\n","protected":false},"excerpt":{"rendered":"

Els bunyols se solen menjar sucant-los en sucre. Tamb\u00e9 s\u00f3n molt bons amb una xocolata desfeta.<\/p>\n","protected":false},"author":47,"featured_media":37160,"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":[771],"dificultat":[1008],"ingredient":[],"plat":[],"preu-per-racio":[],"receptes-tematiques":[1890],"temps-de-preparacio":[1009],"coauthors":[],"class_list":["post-72324","recepta","type-recepta","status-publish","format-gallery","has-post-thumbnail","hentry","category-receptes-es","concurs_receptes_mossegades-concurs-receptes-octubre-2013","dificultat-mitjana-es","tematica-bunyols-es","temps_de_preparacio-entre-30-i-60-minutes-es"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nBunyols de carabassa<\/title>\n<meta name=\"description\" content=\"Recepta de bunyols de carabassa - 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