tag:blogger.com,1999:blog-15145821165876472522024-02-01T20:51:24.092-08:00Mr WashiSan CakesLas recetas reposteras de tartas, pasteles, cupcakes y otras variedades de Mr WashiSanMrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-1514582116587647252.post-64451708557498373042017-04-25T13:58:00.001-07:002017-04-25T13:58:42.867-07:00All i oli de MamaWashi sin huevo y sin lactosa (lactonesa con ajo)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RjQmo-ESEwYY7ZCuW4kHcADr5okWrF3V4hklgq7UyS_UkMge4GTe67Slc3xmgjMO3d1d0Fk7LaJyf_pGZtAi6Lg4PK3SrFKsnsg9kzpNuKLUtbrgwPCAsuDXLvpvQzcBynZeqs2FUKU/s1600/2017-02-26+09.40.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RjQmo-ESEwYY7ZCuW4kHcADr5okWrF3V4hklgq7UyS_UkMge4GTe67Slc3xmgjMO3d1d0Fk7LaJyf_pGZtAi6Lg4PK3SrFKsnsg9kzpNuKLUtbrgwPCAsuDXLvpvQzcBynZeqs2FUKU/s400/2017-02-26+09.40.54.jpg" width="400" /></a></div>
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El otro día mi madre y mis sobrinas prepararon allioli sin huevo. En vez de huevo utilizaron leche, que en este caso era sin lactosa.<br />
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De esta manera preparamos una salsa que podéis tomar perfectamente todos los que tengáis intolerancias a huevo y lactosa. Y está deliciosa y super fácil!</div>
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<span style="background-color: white; color: #666666; font-family: "Droid Sans"; font-size: 17.6px; font-weight: bold;">●</span><span style="background-color: white; color: #666666; font-family: "Droid Sans"; font-size: 17.6px; font-weight: bold; text-align: justify;">🌸 Ingredientes:</span><br />
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✪ Dos/tres dientes de ajo. Según os guste más picante. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Si</span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">n el corazón para que no repita.</span><br />✪ Una pizca de sal.<br />✪ Tres partes de aceite de oliva. (Tres tazas de café, por ejemplo).<br />✪ Una parte de leche semidesnatada sin lactosa.</div>
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<span style="background-color: white; color: #666666; font-family: "Droid Sans"; font-size: 17.6px; font-weight: bold;">●</span><span style="background-color: white; color: #666666; font-family: "Droid Sans"; font-size: 17.6px; font-weight: bold; text-align: justify;">🌸 La videoreceta:</span><br />
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<span style="background-color: white; color: #333333; font-family: Nobile; font-size: 15px; text-align: justify;"><span style="font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span>
<span style="background-color: white; color: #333333; font-family: Nobile; font-size: 15px; text-align: justify;"><span style="font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Aquí tenéis la videoreceta en <a href="https://www.youtube.com/channel/UCDELQYTNwAVlpHLLlxIAjtA" style="color: black; text-decoration-line: none;" target="_blank">mi canal de youtube </a>:</span></span></span><br style="background-color: white; color: #333333; font-family: Nobile; font-size: 15px; text-align: justify;" /><span style="background-color: white; color: #333333; font-family: Nobile; font-size: 15px; text-align: justify;"><span style="font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span><span style="background-color: white; color: #333333; font-family: Nobile; font-size: 15px; text-align: justify;"></span><br />
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Ponemos todos los ingredientes en un recipiente y ponemos la batidora en el fondo de la mezcla. Empezamos a batir y la mantenemos bastante quieta, sin agitar. Cuando notemos que la mezcla empieza cuajar, entonces ya podemos empezar a subir con la batidora para que toda la salsa quede bien mezclada.</div>
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Y ya está! </div>
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Verdad que ha sido fácil?</div>
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Es una salsa deliciosa que además es apta para consumir por quien tenga intolerancia a lactosa ya que lleva leche sin lactosa, y tampoco lleva huevo.</div>
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Espero que l<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">a disfrutéis .</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Quiero agradecer la participación de mi mamá (mamawashi) que ha sido la cocinera y de mis washisobrinas que hicieron de pinches 👏👏👏</span></div>
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<span style="font-family: inherit;">Si os ha gustado, me podéis seguir en:</span><br />
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<span style="font-family: inherit; text-align: center;">Y recuerda que te puedes suscribir al </span><a href="http://mrwashisancakes.blogspot.com/" style="font-family: inherit;" target="_blank">blog</a><span style="font-family: inherit; text-align: center;">:</span></div>
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com0tag:blogger.com,1999:blog-1514582116587647252.post-66568797483564393152016-02-13T07:14:00.001-08:002016-02-13T07:20:46.673-08:00Bundt cake de cava, arándanos y limón<div class="separator" style="clear: both; text-align: center;">
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Vamos a preparar un bundt cake muy especial, perfecto para cualquier velada festiva, ya que lleva cava incorporado, y ahora que se acerca el día de San Valentín puede ser una ocasión ideal para prepararlo y sorprender con este postre, es muy sencillo de hacer y además queda un bizcocho muy esponjoso y la combinación de sabores es deliciosa (cava, arándanos y limón).<br />
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Ingredientes:</h4>
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Para el bizcocho (para 6/8 personas):<br />
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-200 g mantequilla a temperatura ambiente<br />
-200 g harina<br />
-250 g azúcar<br />
-75 g arándanos<br />
-200 ml de cava<br />
-3 gotas de esencia de cava (opcional)<br />
-3 huevos L<br />
-un limón (la ralladura de la piel)<br />
-2 cucharaditas levadura química<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqphyk3mbvMJ1ktnNLyESH6o_JKUZaMwOTnPaAjFs2oKWm9bMqyAeJMlxxlhfWF2qtujNvm8jpzx2JFJREiOn96WcNAYUjz6nZy6Rhkig4EL8hw8KjOHVJR1tyVyfkmcfUO9A2CR-4P5I/s1600/2015-12-31+13.27.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqphyk3mbvMJ1ktnNLyESH6o_JKUZaMwOTnPaAjFs2oKWm9bMqyAeJMlxxlhfWF2qtujNvm8jpzx2JFJREiOn96WcNAYUjz6nZy6Rhkig4EL8hw8KjOHVJR1tyVyfkmcfUO9A2CR-4P5I/s320/2015-12-31+13.27.12.jpg" width="320" /></a></div>
Para el Glaseado:<br />
-100g azúcar glass <br />
-2 cucharadas de cava<br />
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Receta paso a paso:</h4>
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Os he preparado un videotutorial en<a href="https://www.youtube.com/c/Mrwashisancakesblogspot" target="_blank"> mi canal de youtube</a>;<br />
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Ponemos a precalentar el horno a 180 grados.</span><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">En un bol batimos la mantequilla y el azúcar hasta que blanquee (la mantequilla pierde el tono amarillo y previamente la mantequilla debe estar a temperatura ambiente). </span><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Después añadimos los huevos uno a uno.</span> </div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Añadimos la levadura a la harina. Incorporamos la mitad a la mezcla. Cuando la añadimos, la pasaremos por un tamiz o colador para evitar grumos y de esta manera se oxigena la harina y el bizcocho quedará más esponjoso. </span><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">D</span><span style="background-color: rgba(255, 255, 255, 0);">espués añadimos el cava. Opcionalmente podemos diluir 3 gotas de esencia de champagne, para que tenga un sabor mas intenso. </span><br />
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<span style="background-color: rgba(255, 255, 255, 0);">Y finalizamos añadiendo la otra mitad de harina y levadura, pasándola por un tamiz o colador como hemos hecho antes.</span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Añadimos los arándanos junto con la ralladura de limón batiendo lentamente, mejor hacerlo con una espátula a mano. Cuando ralléis la piel del limón, id con cuidado de no pasaros rallando la parte blanca, que es amarga y no es lo que deseamos.</span><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Ponemos spray desmoldante en el molde de bundt cake y si no tenéis podéis usar mantequilla y harina. Incorporamos la mezcla al molde y h</span><span style="background-color: rgba(255, 255, 255, 0);">orneamos 50 ó 60 minutos. Cuando al pincharlo con un palillo salga limpio, es que ya está listo.</span><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Lo dejamos enfriar unos minutos sobre una rejilla y desmoldamos. No seais ansios@s que si desmoldais antes de tiempo se os va a romper.</span><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Dejadlo enfriar completamente antes de cubrir con el glaseado. </span><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Prepararemos el glaseado poniendo los ingredientes en un bol y los mezclaremos con unas barillas a mano. Si veis que la proporción de dos cucharadas de cava por 100 gr. de azúcar glass os queda demasiado líquida, añadid un poquito más de azúcar y si os queda demasiado espesa, un pelín más de cava. Una vez preparado el glaseado, lo dejamos caer por encima del bundt cake. A mi me gusta que esté un poco espeso. </span><br />
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Y eso es todo! Una receta muy sencilla y a la vez muy elegante, y además lleva fruta, y como todo el mundo sabe... #sillevafrutanoengorda ;-) </span><br />
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com0tag:blogger.com,1999:blog-1514582116587647252.post-67732240366889907852016-01-02T08:35:00.001-08:002016-01-02T09:40:34.947-08:00Brownie de turrón de chocolate Suchard<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49H5oCRFXpgXvvosxg6RBZu4ScjQHSzPRv91i9QtCoBxWLeiYQwVXlZlyMlwxRcauh5Fw0FLuRTf-xCBP7tiHIxs_DYBHmFF1ae0SHPOm5xs78UF9WX61uVlOriPGb440WPcvE2EBxQ8/s1600/2016-01-02+17.13.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49H5oCRFXpgXvvosxg6RBZu4ScjQHSzPRv91i9QtCoBxWLeiYQwVXlZlyMlwxRcauh5Fw0FLuRTf-xCBP7tiHIxs_DYBHmFF1ae0SHPOm5xs78UF9WX61uVlOriPGb440WPcvE2EBxQ8/s640/2016-01-02+17.13.40.jpg" width="640" /></a></div>
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<span style="background-color: white;">Sois de los que devoráis el turrón de Suchard? Buscáis una alternativa al roscón de Reyes? o queréis aprovechar esos restos de turrón de arroz hinchado que han sobrado de Navidad?</span><br />
<span style="background-color: white;">pues esta receta que vamos a ver hoy es ideal y deliciosa. Y lo que es mejor: es superfácil.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge56FkimxyTxRT3VTbKI6eYmCgfV3WaePE5LbgL5_hda15EBwGCi-LKICyw_EmlS9UznEAsRtrwU40BT5oWIsFBlOc84VkVw42PT8uUvzXque_zbMNV2BZ4cFkgdZj3G53jW2Tmobo-dg/s1600/2015-12-31+12.41.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge56FkimxyTxRT3VTbKI6eYmCgfV3WaePE5LbgL5_hda15EBwGCi-LKICyw_EmlS9UznEAsRtrwU40BT5oWIsFBlOc84VkVw42PT8uUvzXque_zbMNV2BZ4cFkgdZj3G53jW2Tmobo-dg/s320/2015-12-31+12.41.29.jpg" width="320" /></a></div>
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<span style="background-color: white; font-family: inherit;">Los ingredientes:</span></h4>
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<span style="background-color: white; font-family: inherit;"> para el brownie:<span style="color: #333333; font-size: 15px; line-height: 24.3px; text-align: justify;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaSFwbE9vJW1KhE6wfiS3pJQx7gfdOUlG-r32dj_ojuhPMYdw7oF2Qh7CcXCQbS6RtZ3CTX6MsEBAZN5p_dc8Jjrm-hr3twMBX-lMhGeBX0_7xlAK2ILA522EI6QIdYKzzutMLZJ9rNM/s1600/2015-12-30+20.24.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaSFwbE9vJW1KhE6wfiS3pJQx7gfdOUlG-r32dj_ojuhPMYdw7oF2Qh7CcXCQbS6RtZ3CTX6MsEBAZN5p_dc8Jjrm-hr3twMBX-lMhGeBX0_7xlAK2ILA522EI6QIdYKzzutMLZJ9rNM/s320/2015-12-30+20.24.15.jpg" width="320" /></a></div>
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<li><span style="background-color: white; font-family: inherit;"><span style="border: 0px; color: #333333; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">260 g (1 tabeta) de turrón de Suchard negro troceado</span><span style="border: 0px; color: #333333; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> </span></span></li>
<li style="color: #333333; font-size: 15px; line-height: 24.3px;"><span style="background-color: white; font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">175 g de mantequilla </span><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> </span></span></li>
<li style="color: #333333; font-size: 15px; line-height: 24.3px;"><span style="background-color: white; font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">250 g de azúcar </span></span></li>
<li><span style="background-color: white; font-family: inherit;"><span style="border: 0px; color: #333333; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">130 g de harina</span><span style="border: 0px; color: #333333; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> </span></span></li>
<li><span style="background-color: white; font-family: inherit;"><span style="border: 0px; color: #333333; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3 huevos</span><span style="border: 0px; color: #333333; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> a temperatura ambiente</span></span></li>
</ul>
<div>
<span style="color: #333333;">para la decoración:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmUjxnLwv_Eq_3S6AWgtbVXYC2HbVK6J23QwO_xAHmk3MJi-qhcAO8edl-eo6cDz-soLz2_vrjScXWxLNbQhSu5CIImcxi8EO-8RXoKTqr-H4-_TT7zj74Op8NCoBtYGRaa08qnw3okQ/s1600/2015-12-31+11.52.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmUjxnLwv_Eq_3S6AWgtbVXYC2HbVK6J23QwO_xAHmk3MJi-qhcAO8edl-eo6cDz-soLz2_vrjScXWxLNbQhSu5CIImcxi8EO-8RXoKTqr-H4-_TT7zj74Op8NCoBtYGRaa08qnw3okQ/s320/2015-12-31+11.52.09.jpg" width="320" /></a></div>
<ul>
<li><span style="color: #333333;"><span style="background-color: white;">1/2 tableta de turrón de Suchard negro machacado</span></span></li>
<li><span style="color: #333333;"><span style="background-color: white;">100 g de chocolate negro</span></span></li>
</ul>
</div>
<div style="border: 0px; color: #333333; font-size: 15px; line-height: 24.3px; margin-bottom: 24px; padding: 0px; text-align: justify; vertical-align: baseline;">
<h4>
<span style="background-color: white; font-family: inherit;">La receta: </span></h4>
</div>
<div style="border: 0px; color: #333333; font-size: 15px; line-height: 24.3px; margin-bottom: 24px; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="background-color: white;"><span style="font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Aquí tenéis la videoreceta en <a href="https://www.youtube.com/channel/UCDELQYTNwAVlpHLLlxIAjtA" target="_blank">mi canal de youtube </a>:</span></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/KNMvXmS8hRk/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/KNMvXmS8hRk?feature=player_embedded" width="320"></iframe></div>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span>
<br />
<div style="text-align: center;">
<span style="background-color: white;"><span style="font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><a href="https://youtu.be/KNMvXmS8hRk" target="_blank">VER EN YOUTUBE</a></span></span></span></div>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span>
<span style="background-color: white;"><span style="font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Precalienta el horno a 180ºC.</span><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> </span></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Coloca el turrón y la mantequilla en un cuenco de cristal o metal y derrítelo al baño maría. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Br2xPW7V5-Ub0m8y97uE66A-vsQvGSoxJBSQLPG5lED4pM7cZLIyMo5wXS6piDsH1CfQwfTRfF-7H3qEOQAl4F3d0yzVjCYFzHE_57YJSkytd6_sBjdZXJjVcRWLBoJ4SmFKCHtYs-U/s1600/2015-12-30+20.30.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Br2xPW7V5-Ub0m8y97uE66A-vsQvGSoxJBSQLPG5lED4pM7cZLIyMo5wXS6piDsH1CfQwfTRfF-7H3qEOQAl4F3d0yzVjCYFzHE_57YJSkytd6_sBjdZXJjVcRWLBoJ4SmFKCHtYs-U/s320/2015-12-30+20.30.12.jpg" width="320" /></a></div>
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<br /></div>
<span style="background-color: white;"><span style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Una vez derretido íntegramente, retira del fuego y a</span><span style="font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">ñade el azúcar </span></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiNAsM0C1Il9XbnhJpRoOSU5bMghmqHqLCEWiBERP_PzT7vO7awcDnIuplgTh3m4vIrrsnRSnPMPHOGLCebPxw946W8t2hhbtIgcFReE9VAm0d27jRWoDbmiGoa9GPx61W_X0ruMoGBY/s1600/Nueva+imagen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiNAsM0C1Il9XbnhJpRoOSU5bMghmqHqLCEWiBERP_PzT7vO7awcDnIuplgTh3m4vIrrsnRSnPMPHOGLCebPxw946W8t2hhbtIgcFReE9VAm0d27jRWoDbmiGoa9GPx61W_X0ruMoGBY/s320/Nueva+imagen.jpg" width="320" /></a></div>
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<span style="background-color: white; line-height: 24.3px;">Remueve bastante hasta que esté bien incorporado. </span></div>
<span style="background-color: white;"><span style="color: #333333; text-align: justify;"><span style="font-size: 15px; line-height: 24.3px;">Hay que insistir un poco con la batidora de varillas para que el azúcar se integre bien.</span></span></span><br />
<span style="background-color: white; border: 0px; color: #333333; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Agrega la harina (tamizada) y mezcla a baja velocidad. </span><br />
<span style="background-color: white; border: 0px; color: #333333; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kd_w_X3yWtXzN_HrTyIH2OmayXNueRgzO2JpAcZvOJKf_0lHitzjlPyoRpPIk3uqgQiyxcE79UtDSmbgBgOp4GFxhSGUprgqd0436-ZRgH7kZEKxfdJeoStpTzaQKBgbPyz_Trh9_og/s1600/Nueva+imagen+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kd_w_X3yWtXzN_HrTyIH2OmayXNueRgzO2JpAcZvOJKf_0lHitzjlPyoRpPIk3uqgQiyxcE79UtDSmbgBgOp4GFxhSGUprgqd0436-ZRgH7kZEKxfdJeoStpTzaQKBgbPyz_Trh9_og/s320/Nueva+imagen+%25285%2529.jpg" width="320" /></a></div>
<br />
<span style="border: 0px; color: #333333; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Añade los huevos, uno a uno, y remueve hasta que la preparación esté espesa y homogénea.</span><span style="border: 0px; color: #333333; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"> </span><span style="color: #333333; font-family: inherit; font-size: 15px; line-height: 24.3px; text-align: justify;"> </span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: inherit; font-size: 15px; line-height: 24.3px; text-align: justify;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2sVWSyU9M9UlF18foGq6stLAF9hChhIXT9gwaLCpo1yL9r-5vlooPAcZo1LoTnqEULk2lYjaAj9qB3EMBWkkfaPvwNqRsp_zxkvExjPvO2drt0GfrQE5AwwAAvwM8F3IRvsO3y5oXyw/s1600/Nueva+imagen+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2sVWSyU9M9UlF18foGq6stLAF9hChhIXT9gwaLCpo1yL9r-5vlooPAcZo1LoTnqEULk2lYjaAj9qB3EMBWkkfaPvwNqRsp_zxkvExjPvO2drt0GfrQE5AwwAAvwM8F3IRvsO3y5oXyw/s320/Nueva+imagen+%25281%2529.jpg" width="320" /></a></div>
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<div style="border: 0px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="background-color: white;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #333333; font-family: inherit;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Reparte la mezcla en un molde preparado anteriormente. En este caso un molde </span></span><span style="color: #333333;"><span style="font-size: 15px; line-height: 24.3px;">metálico</span></span><span style="color: #333333;"><span style="font-family: inherit;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"> de 23cm. Os </span></span>recomiendo<span style="font-family: inherit;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"> forrarlo con papel de horno, ya que os será más fácil de desmoldar. </span></span></span></span><span style="color: #333333; font-family: inherit; font-size: 15px; line-height: 24.3px;"> </span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: inherit; font-size: 15px; line-height: 24.3px;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8e_Cp11bZQgVnO-80W-l6bxocTC1r4k3ds_WUjihNg76v0cO20E-mWfiDNihyphenhyphenUUkmWDbLmVX-eTuMbRBSa92Eng9PwSGNokxQTYjsFn1LIr34iZnC3pxgl7BDTtk6voVdNWriaRXmHg/s1600/2015-12-30+20.45.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8e_Cp11bZQgVnO-80W-l6bxocTC1r4k3ds_WUjihNg76v0cO20E-mWfiDNihyphenhyphenUUkmWDbLmVX-eTuMbRBSa92Eng9PwSGNokxQTYjsFn1LIr34iZnC3pxgl7BDTtk6voVdNWriaRXmHg/s320/2015-12-30+20.45.44.jpg" width="320" /></a></div>
<br />
<span style="background-color: white;"><span style="border: 0px; color: #333333; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Hornea hasta que la superficie se resquebraje un poco pero todavía esté blanda por dentro. Es muy importante no hornear en exceso. </span><span style="border: 0px; color: #333333; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Unos 35-45 min</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqNX-S12MmVAn0la_dW8kX-QNdR4E8bYe7iHP5bslXbic5WOy2mSesGOytboeMTHF_jD1jh2exsqu_YyOTFnDjybWlpOlZzG9hd-wwj-ssnQCXSuuXREs-L7XGHspJfLJgstnTqrQ0Xw/s1600/Nueva+imagen+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqNX-S12MmVAn0la_dW8kX-QNdR4E8bYe7iHP5bslXbic5WOy2mSesGOytboeMTHF_jD1jh2exsqu_YyOTFnDjybWlpOlZzG9hd-wwj-ssnQCXSuuXREs-L7XGHspJfLJgstnTqrQ0Xw/s320/Nueva+imagen+%25282%2529.jpg" width="320" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Dejar enfriar </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbBdUCMK7BnoN2AhKVT45EkiN6ArMKDAaEvoDBTxlkC1ymu_-spR2laotApZm1lxtkve2SeEwchqUtXdnnGKng8oDCyfQXPmPZvhnLimezW86umjea1aibNy_3yg7OwyL_dfrXS8ewkk/s1600/2015-12-31+11.51.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbBdUCMK7BnoN2AhKVT45EkiN6ArMKDAaEvoDBTxlkC1ymu_-spR2laotApZm1lxtkve2SeEwchqUtXdnnGKng8oDCyfQXPmPZvhnLimezW86umjea1aibNy_3yg7OwyL_dfrXS8ewkk/s320/2015-12-31+11.51.16.jpg" width="320" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Podemos presentarlo tal cual, o decorarlo.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Para la decoración:</span><br />
<span style="font-family: inherit;">Ponemos 1/2 tableta de turrón de Suchard en una bolsa y cerramos. Lo machacamos con un rodillo o botella, de manera que queden trocitos.</span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYpzi2NRybCL2S5msvPTYXdicyK_Ga9axZpouC26EeiWU3iHdunnVtZ-LG5pIR08lW9SLr4VVxDDy7Nnd31MWYOgz7qYt7BOF1GkIVTd1qfC26lpIKfDE9VKq1lndLdHMB2EsoFLWEBg/s1600/Nueva+imagen+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYpzi2NRybCL2S5msvPTYXdicyK_Ga9axZpouC26EeiWU3iHdunnVtZ-LG5pIR08lW9SLr4VVxDDy7Nnd31MWYOgz7qYt7BOF1GkIVTd1qfC26lpIKfDE9VKq1lndLdHMB2EsoFLWEBg/s320/Nueva+imagen+%25283%2529.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtx_oknuitSZhba95pE6l38IIGcX3Ik5LDpPJdLL7SwEJwwgqv-me9pLCPTGUEEvHsXuzQ6iT7HZ9pEDAAzS-9obgwXG6X_spm9Km5u15aaEzdFcIvvFGZb2aQU4rfmYDW3Gl4jvLrZw/s1600/2015-12-31+12.14.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtx_oknuitSZhba95pE6l38IIGcX3Ik5LDpPJdLL7SwEJwwgqv-me9pLCPTGUEEvHsXuzQ6iT7HZ9pEDAAzS-9obgwXG6X_spm9Km5u15aaEzdFcIvvFGZb2aQU4rfmYDW3Gl4jvLrZw/s320/2015-12-31+12.14.12.jpg" width="320" /></a><br />
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<span style="font-family: inherit;">En un bol con </span><span style="background-color: white;"><span style="font-family: inherit;">chocolate negro fundido al microondas le añadimos la mitad del </span>turrón<span style="font-family: inherit;"> de Suchard machacado. Veremos como se funde por el calor. Mezclamos y esparcimos por encima del brownie.</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8OlVjf2yUHvbZW4MAn5jDZ8VstemDt-gke4igNa6xQAtkUH_7YFjy2YfI77gxBg023XLVVf-eX7iCrd9fz4srNtb7XAa-y9Dz-R9N3fXD96EIedTc3kcJneB8IBajW4LgwPY8tz4xWg/s1600/Nueva+imagen+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8OlVjf2yUHvbZW4MAn5jDZ8VstemDt-gke4igNa6xQAtkUH_7YFjy2YfI77gxBg023XLVVf-eX7iCrd9fz4srNtb7XAa-y9Dz-R9N3fXD96EIedTc3kcJneB8IBajW4LgwPY8tz4xWg/s320/Nueva+imagen+%25284%2529.jpg" width="320" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Dejamos atemperar y tiramos el resto de turrón machacado por encima.</span><br />
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<span style="background-color: white; font-family: inherit;">Y ya podemos desmoldar y servir.</span><br />
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<span style="background-color: white; font-family: inherit;">DE LI CIO SO !!!!!</span><br />
<span style="background-color: white; font-family: inherit;">Especial para adictos al chocolate y fans del turrón de Suchard.</span><br />
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<span style="font-family: inherit;">Y recuerda que te puedes suscribir al <a href="http://mrwashisancakes.blogspot.com.es/" target="_blank">blog</a>:</span></div>
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com2tag:blogger.com,1999:blog-1514582116587647252.post-61567286062212641262015-11-15T05:27:00.001-08:002016-01-02T09:18:42.172-08:00Cupcakes de chocolate, cerveza Guinness y crema de queso mascarpone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBybitDJWRV4rQRbdDNEYWukCdvyhEYNwqueedINN-ZaDldMY0dkRTyahN-3eIG7TdQwwgcuzS-BgO1n2iPDscxfw-EuUm_oZolZxBvtdbnxRo1rdusaMXfczmrFkJ11SeJAtaGDdq0fg/s1600/2015-11-08+13.36.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBybitDJWRV4rQRbdDNEYWukCdvyhEYNwqueedINN-ZaDldMY0dkRTyahN-3eIG7TdQwwgcuzS-BgO1n2iPDscxfw-EuUm_oZolZxBvtdbnxRo1rdusaMXfczmrFkJ11SeJAtaGDdq0fg/s640/2015-11-08+13.36.57.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 17px;">Receta paso a paso de preparación de cupcakes de chocolate y cerveza negra Guinness, con una crema de queso mascarpone.</span><br style="background-color: white; color: #333333; line-height: 17px;" /><span style="background-color: white; color: #333333; line-height: 17px;">Aptos para consumir por niños pues el alcohol se evapora en el horno.</span><br style="background-color: white; color: #333333; line-height: 17px;" /><span style="background-color: white; color: #333333; line-height: 17px;">Muy esponjosos y deliciosos.</span><br style="background-color: white; color: #333333; line-height: 17px;" />Y además tenemos videoreceta!</span><br />
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<span style="font-family: inherit;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/sRRAfCJbtFA/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/sRRAfCJbtFA?feature=player_embedded" width="320"></iframe></span></div>
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<span style="background-color: white; color: #333333; line-height: 17px; text-align: start;"><span style="font-family: inherit;">Los ingredientes para 12 cupcakes son:</span></span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEyd6o-dHtFgkuiomWBL5QoS1HTRGjUZ5DzNl_XvxpKomNenxI415ZSsh3rfA1JLCqOHNaGjQlf2Tpv54VubNkeVjzS3F6jHG9Sy0yZ-OOXyeMyRyKQYUVOOBWZaJ74-9DXK0JTpVYV8/s1600/2015-11-07+18.05.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEyd6o-dHtFgkuiomWBL5QoS1HTRGjUZ5DzNl_XvxpKomNenxI415ZSsh3rfA1JLCqOHNaGjQlf2Tpv54VubNkeVjzS3F6jHG9Sy0yZ-OOXyeMyRyKQYUVOOBWZaJ74-9DXK0JTpVYV8/s320/2015-11-07+18.05.06.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Para los bizcochos</span><br />
<ul>
<li><span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">125ml de cerveza Guinness</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">60ml de leche</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">125g de mantequilla</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">200g de azúcar</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">140g de harina</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">40g de cacao en polvo sin azúcar</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">1 huevo</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">1/2 cucharadita de esencia de vainilla</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">1/4 cucharadita levadura química</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">1 cucharadita de bicarbonato sódico</span></span></li>
<li><span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">1 cucharadita de zumo de limón</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz70d1tQvz6Q2Q1KMp9yo3_oy3UV1D8-cOBHUlxQVDnpVIJHbIlja7HWxoPspm0yE57XMzHQ9EkYp8Jw8_y7ZX2R-LSOymidPoaKfoP0ghBAnGMa94t_JvZDWNcWfLA6ZraibTD0gYfnA/s1600/2015-11-07+18.52.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz70d1tQvz6Q2Q1KMp9yo3_oy3UV1D8-cOBHUlxQVDnpVIJHbIlja7HWxoPspm0yE57XMzHQ9EkYp8Jw8_y7ZX2R-LSOymidPoaKfoP0ghBAnGMa94t_JvZDWNcWfLA6ZraibTD0gYfnA/s320/2015-11-07+18.52.43.jpg" width="320" /></span></a></div>
<span style="font-family: inherit;"><br style="background-color: white; color: #333333; line-height: 17px;" /><span style="background-color: white; color: #333333; line-height: 17px;">Y para la crema de queso:</span><br style="background-color: white; color: #333333; line-height: 17px;" /><br style="background-color: white; color: #333333; line-height: 17px;" /><span style="background-color: white; color: #333333; line-height: 17px;">-120 g de mantequilla a temperatura ambiente</span><br style="background-color: white; color: #333333; line-height: 17px;" /><span style="background-color: white; color: #333333; line-height: 17px;">-300 g de azúcar glass</span><br style="background-color: white; color: #333333; line-height: 17px;" /><span style="background-color: white; color: #333333; line-height: 17px;">-125 g de queso mascarpone</span></span><br />
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<span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">La receta paso a paso</span></span></h4>
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<span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">Empezamos echando el zumo de limón a la leche y dejaremos reposando cinco minutos para que se corte.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxKzQNc8wtFhyP3odE81tR1OryvG98QAoLSZARzKwkTonWj8asPVnwXpQyr8f62OTpqqTQ4P_hE3qARrJl7IgaHZOdohv_8bwgy3OwZ12-wNo38m7onONHT-TdkNQ_wA1Ifi7L-He0nk/s1600/Nueva+imagen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxKzQNc8wtFhyP3odE81tR1OryvG98QAoLSZARzKwkTonWj8asPVnwXpQyr8f62OTpqqTQ4P_hE3qARrJl7IgaHZOdohv_8bwgy3OwZ12-wNo38m7onONHT-TdkNQ_wA1Ifi7L-He0nk/s320/Nueva+imagen.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Mientras tanto, calentamos en un cazo la cerveza Guiness con la mantequilla hasta que se deshaga. Entonces, apagamos el fuego. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmbzHwT1l8adK1tfoIjEgMT__1hptKlU3p0V33oxV2mkgzm_jqGzGByZrQdI2TFUdA99Y6xnwM99TUTD5ejQESC4e_tztf-h6dK4HxJl7TE0JjuXU5pLUql8NMVDuHX1SgdP-y_wVOmA/s1600/2015-11-07+18.08.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmbzHwT1l8adK1tfoIjEgMT__1hptKlU3p0V33oxV2mkgzm_jqGzGByZrQdI2TFUdA99Y6xnwM99TUTD5ejQESC4e_tztf-h6dK4HxJl7TE0JjuXU5pLUql8NMVDuHX1SgdP-y_wVOmA/s320/2015-11-07+18.08.29.jpg" width="320" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 17px;"><span style="font-family: inherit;">Añadimos, el azúcar y el cacao a la mezcla de mantequilla y cerveza, y removemos bien para que se integre todo. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRaoyv42ufUlEA9_87A4D2Gd-XvJXvuXMHRr6hsR9q-WiZx5FCStd_zdVm3vyyTvj9Q9zaTMg_2JluIAfKb3VjmDFACReLilXy76XKXDoX5tmOadJePXxbN6fIRoY0dluvXN7nNcQG8U/s1600/Nueva+imagen+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRaoyv42ufUlEA9_87A4D2Gd-XvJXvuXMHRr6hsR9q-WiZx5FCStd_zdVm3vyyTvj9Q9zaTMg_2JluIAfKb3VjmDFACReLilXy76XKXDoX5tmOadJePXxbN6fIRoY0dluvXN7nNcQG8U/s320/Nueva+imagen+%25282%2529.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Echamos la mezcla en un bol. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0bwINd8iYlTJTh2HEQjdGagwA9cwboq-FrLKbjVLH_k35wNU0Lq7N63x8SxmUxTRN9LTHGv0gZdOC1f9n4BmFacTwRSgRr2ylcjkcG2mGsnOoky7Xh_J1CGezKexwo6xupl3PhCpMP8/s1600/Nueva+imagen+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0bwINd8iYlTJTh2HEQjdGagwA9cwboq-FrLKbjVLH_k35wNU0Lq7N63x8SxmUxTRN9LTHGv0gZdOC1f9n4BmFacTwRSgRr2ylcjkcG2mGsnOoky7Xh_J1CGezKexwo6xupl3PhCpMP8/s320/Nueva+imagen+%25283%2529.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">En otro bol mezclamos el huevo, la leche cortada y el extracto de vainilla y batimos bien.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_IMa6aJqchjvcdH32e4P1rMerHOcM4pUUNH9s8DXVxXCdPixDOrrkYkfuuB9jbyhoawE7yoHu0VnFNO39RxfEH3G4opfEf7_Tx4JNRrcdjVCe9myMaf9ZF4E5z0gTrlvw2JWjZZ4WFA/s1600/Nueva+imagen+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_IMa6aJqchjvcdH32e4P1rMerHOcM4pUUNH9s8DXVxXCdPixDOrrkYkfuuB9jbyhoawE7yoHu0VnFNO39RxfEH3G4opfEf7_Tx4JNRrcdjVCe9myMaf9ZF4E5z0gTrlvw2JWjZZ4WFA/s320/Nueva+imagen+%25284%2529.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Lo agregamos a la anterior mezcla y batimos.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOTLGNqMBUm6PmlEGCYVopwC53IiR4TEC8ogvRLfdS1zMt0TC_aTkzjfYwfybhYWrfek4MJDGSsJu6CeWPhpsMMhr-36o3_PlNDoRXCgDwPlqfqegBHYlbb3WzzNM6wuwd3_9_J_bXsk/s1600/Nueva+imagen+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOTLGNqMBUm6PmlEGCYVopwC53IiR4TEC8ogvRLfdS1zMt0TC_aTkzjfYwfybhYWrfek4MJDGSsJu6CeWPhpsMMhr-36o3_PlNDoRXCgDwPlqfqegBHYlbb3WzzNM6wuwd3_9_J_bXsk/s320/Nueva+imagen+%25285%2529.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Tamizamos la harina, el bicarbonato y la levadura directamente sobre nuestra mezcla. De esta manera, la harina se oxigena y el bizcocho saldrá más esponjoso.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yuuS6EIzrImG9RSR8prUHdCN2gbESUrk1UrHizpsfkoibISewmxR-na5t2j1Cyv6FDVUIBbpG6lsZNNwYQhps5gxWqq5CkuKD8wNeKEn1vKlfbghwmsjx3K6lMXQ7OcKhTTEGwao_f0/s1600/Nueva+imagen+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yuuS6EIzrImG9RSR8prUHdCN2gbESUrk1UrHizpsfkoibISewmxR-na5t2j1Cyv6FDVUIBbpG6lsZNNwYQhps5gxWqq5CkuKD8wNeKEn1vKlfbghwmsjx3K6lMXQ7OcKhTTEGwao_f0/s320/Nueva+imagen+%25287%2529.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Batimos a baja velocidad hasta conseguir que no queden grumos. Queda una textura muy líquida como la de la foto. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGvqCrbGrqfi0n_uCHFwIeAQOYc_smnbgaoq9mcKh4RxF1EzGfARo9AcVDK8_sOA_Kt_yDcC_z5pW247BNyXGJn9q-Atsm1q1BnkQUn1NXcK3sDohG_IKMYC9UMdVPuwJAEDwpOlFEdM/s1600/Nueva+imagen+%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGvqCrbGrqfi0n_uCHFwIeAQOYc_smnbgaoq9mcKh4RxF1EzGfARo9AcVDK8_sOA_Kt_yDcC_z5pW247BNyXGJn9q-Atsm1q1BnkQUn1NXcK3sDohG_IKMYC9UMdVPuwJAEDwpOlFEdM/s320/Nueva+imagen+%25288%2529.jpg" width="320" /></span></a></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><span style="color: #333333;"><span style="line-height: 17px;">Con la ayuda de una cuchara de helado, llenamos en 3/4 partes las cápsulas de cupcakes y horneamos a 180 grados (el horno tiene que estar </span><span style="line-height: 17px;">pre-calentado</span><span style="line-height: 17px;">) durante unos veinticinco a treinta y cinco minutos, dependiendo de vuestro horno y </span></span><span style="color: #333333;"><span style="line-height: 17px;">podéis</span></span><span style="color: #333333;"><span style="line-height: 17px;"> usar el truco del palillo, cuando pinchas y sale limpio es que ya está hecho.</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOt7-3aySuX8Z5ttixQLj7NqKSX3D7Rc2HUcCRIy9Qc2lxeoKkDFaDVealpPyvrmFYNkBmdV6HuJVQlPDuARHnXFq0wRjpHeGKUtln9n0bY-sT4o30z2AqJpak7tvh4oVLOpbO-__TpM/s1600/2015-11-07+18.33.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOt7-3aySuX8Z5ttixQLj7NqKSX3D7Rc2HUcCRIy9Qc2lxeoKkDFaDVealpPyvrmFYNkBmdV6HuJVQlPDuARHnXFq0wRjpHeGKUtln9n0bY-sT4o30z2AqJpak7tvh4oVLOpbO-__TpM/s320/2015-11-07+18.33.45.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Dejamos enfriar cinco minutos en la misma bandeja.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3FJ8hnUzLXjXZDONh7YrmVeQwAYu9pDeSDNSLvldbCKAcmamaHVegdZBHWBbGRPxJSa3brOeqeGlgy8WIwpqrNTH2xgk5b9cZlc-RmhDByrlxoarAgIa0lvcKKt9JiYcbRJc_m0yvgk/s1600/2015-11-07+19.17.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3FJ8hnUzLXjXZDONh7YrmVeQwAYu9pDeSDNSLvldbCKAcmamaHVegdZBHWBbGRPxJSa3brOeqeGlgy8WIwpqrNTH2xgk5b9cZlc-RmhDByrlxoarAgIa0lvcKKt9JiYcbRJc_m0yvgk/s320/2015-11-07+19.17.12.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Luego pasamos las cápsulas a una rejilla, así conseguimos que no se despeguen.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bLaDkf_Yb-ZlhdfvaFk2mf7SyIk_6-kEWP-cK5y2drG880TNYXMtYszJ6OIUyOalR_JtvS4IiC-uUwrYuGAaWUJB7lIF0WChnom_DaR7FNq7gYM5Y_uPYZxqr7fmj_fssHaqxsyJyY4/s1600/2015-11-07+19.50.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bLaDkf_Yb-ZlhdfvaFk2mf7SyIk_6-kEWP-cK5y2drG880TNYXMtYszJ6OIUyOalR_JtvS4IiC-uUwrYuGAaWUJB7lIF0WChnom_DaR7FNq7gYM5Y_uPYZxqr7fmj_fssHaqxsyJyY4/s320/2015-11-07+19.50.47.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Mientras tanto, prepararemos la crema de mascarpone. Primero, tamizaremos el azúcar glass en un tamiz muy fino. De esta manera, la textura de la crema final será más fina también.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSbvYYWCWtIaYlu5kiumQVVI5Hk392etR8dcBiYsX_8XBAV93Np4eFLLKcvezgKvde_RAqXqy4TVu8mSeQ3DISporz5dJgqUuU2UDVDZR2Bwsm-lYu5_rUjuBO43iXmI-iGNRwaHyIDw/s1600/Nueva+imagen+%252811%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSbvYYWCWtIaYlu5kiumQVVI5Hk392etR8dcBiYsX_8XBAV93Np4eFLLKcvezgKvde_RAqXqy4TVu8mSeQ3DISporz5dJgqUuU2UDVDZR2Bwsm-lYu5_rUjuBO43iXmI-iGNRwaHyIDw/s320/Nueva+imagen+%252811%2529.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Añadimos la mantequilla a temperatura ambiente y batimos a baja velocidad primero un par de minutos y otro par de minutos más a velocidad alta. Acordaros de rebañar las paredes para que toda la mezcla sea homogénea. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTUvKNkMT5FS6GOdgPGJNh57qUWEGhKZXTSHeKCiyIpgU8Mm9I_gj77rtRFjjwNFQiZ73Mf7gWKa-nlAFMJ7kWf94XL6opo6zNDZ5FftLP1pB4F89DynlB1Gr3UQ_Y4DzZ_hC0f3YVk4/s1600/2015-11-07+19.52.37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTUvKNkMT5FS6GOdgPGJNh57qUWEGhKZXTSHeKCiyIpgU8Mm9I_gj77rtRFjjwNFQiZ73Mf7gWKa-nlAFMJ7kWf94XL6opo6zNDZ5FftLP1pB4F89DynlB1Gr3UQ_Y4DzZ_hC0f3YVk4/s320/2015-11-07+19.52.37.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Añadimos la crema de queso mascarpone fría de la nevera y volvemos a batir lento primero y luego más rápido hasta conseguir una consistencia como de helado.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABX1DSgFCahY8DhyW1ZEeEyoB26uv8SECzhxyzmrfRUJljfwaE-M7luthebkyjxW1W73d7jmZa8V2YsEjWSJZ_t8DSs1bd5Zi3SWRZU8MvN1BNXthD1o9jD7_12fPXsJowmktq2Wdf7A/s1600/Nueva+imagen+%252812%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABX1DSgFCahY8DhyW1ZEeEyoB26uv8SECzhxyzmrfRUJljfwaE-M7luthebkyjxW1W73d7jmZa8V2YsEjWSJZ_t8DSs1bd5Zi3SWRZU8MvN1BNXthD1o9jD7_12fPXsJowmktq2Wdf7A/s320/Nueva+imagen+%252812%2529.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Pasamos la crema a la manga pastelera. Usaremos una boquilla de estrella cerrada para decorar.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksQ55t5IQyfzqtdwZIR-Gwjk0kEw3cUa4Fcvq2cn5qwbLTNBFHN-KiI2_CHt29m3gydFmIGgaIBueln0JJY8cQa5cBLlbbW6PsFGEC70axAjl_Zp9CEbe2GyZK8ylX0gbjorVfBqS0D8/s1600/Nueva+imagen+%252813%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksQ55t5IQyfzqtdwZIR-Gwjk0kEw3cUa4Fcvq2cn5qwbLTNBFHN-KiI2_CHt29m3gydFmIGgaIBueln0JJY8cQa5cBLlbbW6PsFGEC70axAjl_Zp9CEbe2GyZK8ylX0gbjorVfBqS0D8/s320/Nueva+imagen+%252813%2529.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;"> Haremos una espiral sosteniendo la manga vertical del centro hacia fuera en el sentido antihorario. Así, conseguiremos decorar con espectaculares flores blancas vuestros cupcakes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3IC4BE39w-ZMe8ppp3IFN2_eif71JxYjzwn0tf0iHmxgvOaL_fwI7ZdnuS5f7YElkZE3wpFDSXT4gNGWi81E1pedVcjHofmDLx5UjR-Lx8jlhZLgh4WfRpLJOTYegMKnIRjJ1CV4j8O4/s1600/Nueva+imagen+%252814%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3IC4BE39w-ZMe8ppp3IFN2_eif71JxYjzwn0tf0iHmxgvOaL_fwI7ZdnuS5f7YElkZE3wpFDSXT4gNGWi81E1pedVcjHofmDLx5UjR-Lx8jlhZLgh4WfRpLJOTYegMKnIRjJ1CV4j8O4/s320/Nueva+imagen+%252814%2529.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Como detalle final, pondremos unas pepitas de chocolate dorado crujiente. Estas son de Marks & Spencer. También podéis poner virutas de chocolate negro.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbR8Y5Hf9OVGqQSLdny67nqTuKzZmy-J_TwjoeXzj7SHloPvQMzQpxhTo2aI7pPRdd-6ghNVARTwprNxXhjHttrYXX404SQBwhtHtOTvp4-uB4f41FK441Or2xPnmd4xwtVXBs3jaWDOU/s1600/2015-11-07+20.15.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbR8Y5Hf9OVGqQSLdny67nqTuKzZmy-J_TwjoeXzj7SHloPvQMzQpxhTo2aI7pPRdd-6ghNVARTwprNxXhjHttrYXX404SQBwhtHtOTvp4-uB4f41FK441Or2xPnmd4xwtVXBs3jaWDOU/s320/2015-11-07+20.15.50.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Y este es el resultado final: unos cupcakes de intenso sabor a chocolate muy esponjosos.... que te trasladan a Dublín tomando una buena pinta de Guiness! Que los disfrutéis! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHbDhVXmQ7W8xWtACoohOnm84EMRvZhbzeAV5c_EIRyIqqJkVztwfTG8s4upM9k67HoURiolODIKwSO10f15qgKExogdFq4D6Daq06KogGeLQ7uZD60EkybyjWTE0cCSZDiEwu7WM-BE/s1600/2015-11-08+13.34.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHbDhVXmQ7W8xWtACoohOnm84EMRvZhbzeAV5c_EIRyIqqJkVztwfTG8s4upM9k67HoURiolODIKwSO10f15qgKExogdFq4D6Daq06KogGeLQ7uZD60EkybyjWTE0cCSZDiEwu7WM-BE/s320/2015-11-08+13.34.45.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQhKCpEAvC9O_-EsxpBSIdbL5oRh5n8VsdW94IkScPdhzpaeqywPFsUENjvu8qfZ5o9U_Hj3bieOm29wG5asoJPYD1515riULFeunKLq_uPsDzfaTSOeDxyjzUoYGMnPBbajRLYRWM30/s1600/2015-11-08+13.37.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQhKCpEAvC9O_-EsxpBSIdbL5oRh5n8VsdW94IkScPdhzpaeqywPFsUENjvu8qfZ5o9U_Hj3bieOm29wG5asoJPYD1515riULFeunKLq_uPsDzfaTSOeDxyjzUoYGMnPBbajRLYRWM30/s320/2015-11-08+13.37.09.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;"><br />Si os ha gustado, me podéis seguir en:</span></div>
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com2tag:blogger.com,1999:blog-1514582116587647252.post-61745387779708851362015-08-25T16:05:00.001-07:002016-01-02T09:18:14.536-08:00Tarta de queso (Cheesecake) fácil, al microondas<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGkH1V1Hc5kH8yZh91abWa_MpRhW9MV26nLpy5jccpaUViKrWL2FQtWGRd4NY86r-C6BQrFbUgbPZGOUQicGCdv4jc86ghyphenhyphenLOAI3FE7X3AaYoSSv0QNQ4keuhA-LUcz4XyLvGiSIpeDY/s1600/2015-08-07+08.52.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGkH1V1Hc5kH8yZh91abWa_MpRhW9MV26nLpy5jccpaUViKrWL2FQtWGRd4NY86r-C6BQrFbUgbPZGOUQicGCdv4jc86ghyphenhyphenLOAI3FE7X3AaYoSSv0QNQ4keuhA-LUcz4XyLvGiSIpeDY/s400/2015-08-07+08.52.53.jpg" width="400" /></a></div>
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Ahora, en verano, da mucha pereza encender el horno, verdad? Así que vamos a hacer una <b>tarta de queso al microondas </b>super fácil y super rápida. Es una receta perfecta para sacarnos de más de un apuro cuando vamos justos de tiempo, y lo mejor es que es deliciosa!!!<br />
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La receta me la ha pasado mi compañera de trabajo Jose, que hace unos cheesecakes maravillosos.</div>
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Aquí tenéis la vídeo receta:</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/IUR9WrI7ti4/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/IUR9WrI7ti4?feature=player_embedded" width="320"></iframe></div>
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Vamos a por la receta paso a paso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-0gHqRbxg0uItORX2qBAh4ljOWKyNe6ques2vAZXQgolEvCe2Ri_mUACJWKC8qVwlbf0phL5f6WC72iJyu2Adflmq7rVQTMPW9cX6rq48wfcKpd8I5MBXXRvVLpUwFSE7LexFWk6loY/s1600/2015-08-06+20.14.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-0gHqRbxg0uItORX2qBAh4ljOWKyNe6ques2vAZXQgolEvCe2Ri_mUACJWKC8qVwlbf0phL5f6WC72iJyu2Adflmq7rVQTMPW9cX6rq48wfcKpd8I5MBXXRvVLpUwFSE7LexFWk6loY/s320/2015-08-06+20.14.41.jpg" width="320" /></a></div>
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Ingredientes:</h4>
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- 4 yogures griegos</div>
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- 400g de queso crema</div>
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- 4 huevos M</div>
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- tres cucharadas de maicena</div>
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- 10 cucharadas de azúcar</div>
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- una cucharadita de esencia de vainilla (opcional)</div>
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La receta paso a paso:</h4>
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Empezaremos introduciendo en un bol todos los ingredientes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrsClp4uVD7lpnI7OIfgW1zv0TeWcQskSpzzSgW7zIQrvNdI30tGG3TreuMFD2CWhBp8iHii0DzbpVrPGVxmKIt-BNciePGiFlnkQV6vDo1XNYzi2Tpee9H_FWuW6TXJ_4coFHJB8i8w/s1600/Nueva+imagen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrsClp4uVD7lpnI7OIfgW1zv0TeWcQskSpzzSgW7zIQrvNdI30tGG3TreuMFD2CWhBp8iHii0DzbpVrPGVxmKIt-BNciePGiFlnkQV6vDo1XNYzi2Tpee9H_FWuW6TXJ_4coFHJB8i8w/s320/Nueva+imagen.jpg" width="320" /></a></div>
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Con la batidora mezclaremos muy bien hasta que se integren.<br />
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En un molde apto para microondas (pirex o silicona) preferentemente redondo, pondremos un poco de caramelo líquido por el fondo. En un molde cuadrado es fácil que se tuesten demasiado las esquinas.<br />
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Verteremos la mezcla y ya podemos llevarlo al microondas.<br />
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Ahora viene lo difícil. No todos los microondas tiene la misma potencia, y cada microondas es un mundo (igual que los hornos). Una referencia serían unos 16-19 minutos a potencia de 1000W pero si nuestro microondas es mas potente deberéis bajar la potencia al 70-80%.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxHb2nNX6U43qbUDGTtlap_JMeAJW9Y0J1nYq_Ais0Ck5z796RpUt9XayswEuFCp0o_FpYIXJyfg2OuNE9tZc0yzd3cSIrBlsENKhfU9f5SqQW1eQpHQVJrpLZIjnGofm-l1RbVfK3oI/s1600/Nueva+imagen+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxHb2nNX6U43qbUDGTtlap_JMeAJW9Y0J1nYq_Ais0Ck5z796RpUt9XayswEuFCp0o_FpYIXJyfg2OuNE9tZc0yzd3cSIrBlsENKhfU9f5SqQW1eQpHQVJrpLZIjnGofm-l1RbVfK3oI/s320/Nueva+imagen+%25283%2529.jpg" width="320" /></a></div>
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Lo mejor, siempre que trabajamos con el microondas, es poner menos tiempo (13 min), controlar la cocción e ir añadiendo minutos si hace falta. Es mejor quedarse corto que pasarse<br />
Si el centro de la tarta de queso queda hundido. es que esta crudo y le falta tiempo de cocción.<br />
La primera vez que hagáis este pastel hay que estar controlando, pero después ya solamente tendréis que programar los minutos y olvidaros.<br />
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Una vez lo sacamos del microondas lo dejamos enfriar en una rejilla. Después lo pasamos a la nevera para refrigerarlo y el cheesecake ya está listo para comer!<br />
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Sólo falta darle la vuelta para desmoldar y decorarlo al gusto.<br />
Yo lo he decorado con sprinklers de colores y unas galletitas de chocolate.<br />
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Es una tarta ligera, deliciosa, sencilla y rápida. Y sin encender el horno, sólo con microondas! perfecto para el verano.<br />
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Seguro que repetiréis muchas veces.<br />
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Que lo disfrutéis mucho.<br />
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com0tag:blogger.com,1999:blog-1514582116587647252.post-21330596362890509242015-07-11T03:20:00.000-07:002016-01-02T09:19:18.994-08:00Mini bundt cake arándanos y limón<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfwr3r_0HCAvKA9pFSwEQbJ-aY2db1Q9IwFYICYN7J0Xts4UdXfkhA0IlSPfiYrTDVUlXvssqkj2U2GX4ETvO3VgUT28ocjBd2nJyEw-uvpDFqKetukOPEfwOvNwfjn-wCbRvVi0UfV4/s1600/2015-06-13+11.03.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfwr3r_0HCAvKA9pFSwEQbJ-aY2db1Q9IwFYICYN7J0Xts4UdXfkhA0IlSPfiYrTDVUlXvssqkj2U2GX4ETvO3VgUT28ocjBd2nJyEw-uvpDFqKetukOPEfwOvNwfjn-wCbRvVi0UfV4/s400/2015-06-13+11.03.57.jpg" width="400" /></a></div>
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El otro día vendían cosas de repostería en el Lidl y me hice con unos moldes de mini bundt cakes chulísimos :-) <br />
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Y además compré un par de bandejas de arándanos frescos, que me encantan y tienen muchas vitaminas y antioxidantes!!</div>
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El resultado de estas compras? Pues mini bundtcakes de arándanos y limón.</div>
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Tenéis un videotutorial en mi canal de youtube y también la receta paso a paso a continuación<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/gwYeUr2zf84/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/gwYeUr2zf84?feature=player_embedded" width="320"></iframe></div>
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Vamos a por la receta!<br />
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<h4>
INGREDIENTES (para 12 minibundtcakes):</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSdUvz6c6PJlBOcdrm4djLFAKrhrc4q50HJQM54FEbRZI-kFOtxEuHHSjIiCvBbN0j-IUkUrwt_okLqcOcAKSA2VzqImJJj0sJqhfXv7lVhZKJgp-JOI7w26hnX8iCbhDLJKTDK74ekE/s1600/2015-06-12+21.33.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSdUvz6c6PJlBOcdrm4djLFAKrhrc4q50HJQM54FEbRZI-kFOtxEuHHSjIiCvBbN0j-IUkUrwt_okLqcOcAKSA2VzqImJJj0sJqhfXv7lVhZKJgp-JOI7w26hnX8iCbhDLJKTDK74ekE/s320/2015-06-12+21.33.18.jpg" width="320" /></a></div>
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120 g de harina de trigo + 1 cucharada<br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">220 g mantequilla sin sal, a temperatura de ambiente</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">200 g de azúcar</span></div>
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1 cucharadita de levadura en polvo<br />
1/2 cucharadita de sal<br />
1 pizca de nuez moscada (opcional)<br />
1/2 cucharadita de extracto de limón o la ralladura de la piel de un limón<br />
2 huevos grandes<br />
250g de arándanos (2 bandejas)<br />
1 cucharada de zumo de limón<br />
Azúcar glass para decorar<br />
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El paso a paso</h4>
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Primero precalentamos el horno a 180°C<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbbO6f0DkmRK9nKPkHu4a624tdryoskHOkqri0n8eyJCBvnOC6kBZaENijmCM_4gESSSnmvMFHFEkNshx7EiMbib2OzCd2JxqqOIDqnPJ0WcJ2yWfmMDqaA0rL_hWBiuN58qBCw6W8YQ/s1600/2015-06-12+22.06.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbbO6f0DkmRK9nKPkHu4a624tdryoskHOkqri0n8eyJCBvnOC6kBZaENijmCM_4gESSSnmvMFHFEkNshx7EiMbib2OzCd2JxqqOIDqnPJ0WcJ2yWfmMDqaA0rL_hWBiuN58qBCw6W8YQ/s320/2015-06-12+22.06.57.jpg" width="320" /></a></div>
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Batimos la mantequilla (a temperatura ambiente) hasta que se ponga bien cremosa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTHMUGO_Olv3bJZLSX7ece517hLEK0tku9pzW26gZMjUfIEDTv-_u3khYAJ5ki8IzLbQX7pgQqqrjMV56fjvL3oQ9JdAJSOwuYI8c4SgFY8TozI8tDmUoscOfOW8BzJ-H9kdsBveyILI/s1600/Nueva+imagen+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTHMUGO_Olv3bJZLSX7ece517hLEK0tku9pzW26gZMjUfIEDTv-_u3khYAJ5ki8IzLbQX7pgQqqrjMV56fjvL3oQ9JdAJSOwuYI8c4SgFY8TozI8tDmUoscOfOW8BzJ-H9kdsBveyILI/s320/Nueva+imagen+%25285%2529.jpg" width="320" /></a></div>
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Añadimos el azúcar y seguimos batiendo hasta que quede integrado. Incorporamos los huevos uno a uno y batimos. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAu2TKIVa-QAwAJaeQEsW7KjhGwHBvHosh8G1iaENJ4TNeNtFfEyXCaLIGWDZtqMtqdp6Kvh4MZetHIsOU4NztT6nPpCAsl1RzxxcFTlPAiItFj4DxsxMTSPElUJ2S0dDGfLbNegGrctU/s1600/Nueva+imagen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAu2TKIVa-QAwAJaeQEsW7KjhGwHBvHosh8G1iaENJ4TNeNtFfEyXCaLIGWDZtqMtqdp6Kvh4MZetHIsOU4NztT6nPpCAsl1RzxxcFTlPAiItFj4DxsxMTSPElUJ2S0dDGfLbNegGrctU/s320/Nueva+imagen.jpg" width="320" /></a></div>
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Añadimos el extracto de limón y mezclamos. Yo he usado el de la marca vahiné que tiene muy buen sabor, pero sino tenéis, podéis rayar la piel de un limón (lo blanco no! que es amargo). El extracto es la solución para cuando tienes prisa. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKfPpbB79g0Z7bRGhQyZu3YH-dFBn_AqxFOLjKVU5KvhudJ-VuaKsrCSdW5J2C9sYxp1xlAKFLq7siQHuN6HfLEL_mE86YweYGdbgluKUJbjLim3mFxubuM57w87yGpACb0NxGG-T1HE/s1600/Nueva+imagen+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKfPpbB79g0Z7bRGhQyZu3YH-dFBn_AqxFOLjKVU5KvhudJ-VuaKsrCSdW5J2C9sYxp1xlAKFLq7siQHuN6HfLEL_mE86YweYGdbgluKUJbjLim3mFxubuM57w87yGpACb0NxGG-T1HE/s320/Nueva+imagen+%25286%2529.jpg" width="320" /></a></div>
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Tamizamos la harina con la levadura en polvo, la nuez moscada, y la sal. Podemos tamizar directamente sobre el bol de la masa para ensuciar menos cacharros.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDiqnfHidD8fgz0KoGDJ6LkRORLMnmy0qHZ4qRVZF69IdYSDUAgAEeYmM0foberwycjYGHXLlh9xfzlbGPS5cAfQedatXl2JSm_y5FQwyi8Gcu9zmcbLe-EuA_gZJBO7hrf7KkdGgk7g/s1600/Nueva+imagen+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDiqnfHidD8fgz0KoGDJ6LkRORLMnmy0qHZ4qRVZF69IdYSDUAgAEeYmM0foberwycjYGHXLlh9xfzlbGPS5cAfQedatXl2JSm_y5FQwyi8Gcu9zmcbLe-EuA_gZJBO7hrf7KkdGgk7g/s320/Nueva+imagen+%25281%2529.jpg" width="320" /></a></div>
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Entonces batimos lo justo para que se integre y a baja velocidad. Si sobrebatimos el bizcocho no quedara tan esponjoso. Os tiene que quedar una masa bastante espesa.<br />
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En otro bol , añadimos a los arándanos con una cucharada de <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">el zumo de limón y otra </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">de harina y mezclamos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-H1If__VWOlf_zLSGRg-qxo1d_WeIEuBShgWpU3LrUvdjqsMRCt2-Hl8dFQ3AlBx1e_T3ycdIyVK_PfHHCi2hEgl2s8PJ3WYkL6n-jqE8bUs8jPOsE2BBEXhBJhGpnLbHMa4qRT7tB4/s1600/Nueva+imagen+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-H1If__VWOlf_zLSGRg-qxo1d_WeIEuBShgWpU3LrUvdjqsMRCt2-Hl8dFQ3AlBx1e_T3ycdIyVK_PfHHCi2hEgl2s8PJ3WYkL6n-jqE8bUs8jPOsE2BBEXhBJhGpnLbHMa4qRT7tB4/s320/Nueva+imagen+%25287%2529.jpg" width="320" /></a></div>
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Mezclamos los arándanos con la masa para repartirlos bien.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNiq1ABa3Pa4p5YMUipTqufWBPYUUVe3-ATA_lfZP-bkAP6s7Zld81qa2P4ZKi2BPaxLMNtUG5OFcIVtFJ4qXoJU3soiTtncbhnBv6AvKPDRdMQQOzO5ffrL4vuzuUt5pIQSfxRwhHHE/s1600/Nueva+imagen+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNiq1ABa3Pa4p5YMUipTqufWBPYUUVe3-ATA_lfZP-bkAP6s7Zld81qa2P4ZKi2BPaxLMNtUG5OFcIVtFJ4qXoJU3soiTtncbhnBv6AvKPDRdMQQOzO5ffrL4vuzuUt5pIQSfxRwhHHE/s320/Nueva+imagen+%25283%2529.jpg" width="320" /></a></div>
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Engrasamos los moldes y los llenamos. Aplanamos la superficie y Al horno!</div>
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Horneamos nuestros mini bundt cakes de arándanos y limón durante 25-35 min, lo mejor es hacer la prueba del palillo: hasta que al clavar un palillo en el medio de la masa, salga limpio.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPNJn4XREQZMQfwqbBHAGV8mLmV9NOsSehen-rnchAOUzBFgA0gAnSGmp3zoGNbQpXVk8X_Gi9aeLj6sEZs6Lwp7x0MhT15JUuTAUYEZ6zWcJnPeOYfYuANOdCZEWbHXwlckwrr52hds/s1600/2015-06-13+00.48.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPNJn4XREQZMQfwqbBHAGV8mLmV9NOsSehen-rnchAOUzBFgA0gAnSGmp3zoGNbQpXVk8X_Gi9aeLj6sEZs6Lwp7x0MhT15JUuTAUYEZ6zWcJnPeOYfYuANOdCZEWbHXwlckwrr52hds/s320/2015-06-13+00.48.55.jpg" width="320" /></a></div>
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Dejamos que se enfríen bien antes de desmoldar nuestros mini bundt cakes.<br />
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Vamos a hacer una decoración muy sencilla: espolvorearemos azúcar glass por encima y podemos echar unos arándanos en el hueco de los bundt cakes. </div>
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fácil,verdad? Los arándanos con el limón combinan genial.</div>
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y además de super rico y,como lleva fruta, dicen que no engorda! ;-)<br />
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Si os gustan los bundtcakes, aquí tenéis más recetas:</div>
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://mrwashisancakes.blogspot.com.es/2015/05/bundt-cake-de-limon-y-semillas-de.html" target="_blank"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYBSWxnrPzyjAo1SLTelAQ3zin-mHx6RD0G0OytV3bi5ag4nHmLYjJdebX04t5BDb5smzPSagaiacjqPGKWLibZfOED04fTtZzDiZKHaQZCrk7T7fflYTXxUqpuKalxPKgS2KIqqMD1Y/s200/2015-03-22+11.40.45.jpg" style="cursor: move;" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><a href="http://mrwashisancakes.blogspot.com.es/2015/05/bundt-cake-de-limon-y-semillas-de.html" target="_blank">Bundt cake de limón y semillas de amapola</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://mrwashisancakes.blogspot.com.es/2015/06/bundt-cake-de-pina-colada.html" target="_blank"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02U8DQwD24td9RJjRzlA5ksXvWkuPrDHg9BCLdXNemOWIxNFxvevxDw4x6vYEf6gpw5cMGgDDn3aIyC76pdxQDQ5RxV1KTld-kZ4AkvRqrM8oGUmDD-6RdNlZy-FVpJPi2FlFXY8bcSU/s200/2015-06-03+23.40.28.jpg" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><a href="http://mrwashisancakes.blogspot.com.es/2015/06/bundt-cake-de-pina-colada.html" target="_blank">Bundt cake de piña colada</a></td></tr>
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://mrwashisancakes.blogspot.com.es/2014/11/bundt-cake-de-cafe.html"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZc2eExWOPpFCFw4jpn3FPaldmiXIxUT7g3TUfaLYwWEA6PNjpATqaSyWFxvfIVU0-qx6abpNVoFGh2Dd-BRoy2awbNNILuK_RZ7vX1tZjGpyOqS91Gzxf6XV0P3KyN830Gos1S3_c8yo/s1600/P1140756.JPG" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><a href="http://mrwashisancakes.blogspot.com.es/2014/11/bundt-cake-de-cafe.html">Bundt cake de café</a><br />
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com0tag:blogger.com,1999:blog-1514582116587647252.post-35218795348192147092015-06-28T15:13:00.000-07:002016-01-02T09:20:14.731-08:00Vasitos de mascarpone chocolateado, café y thins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcdYLbWjbUfoMoffCAsdBRTodyVA6j_02K3RWOydz2zkVPNkuqWuRy_rt17u4WYNmEDEM-AeV1RByiGGHJp6VnjNbyURHZYCPpGezCc1f-QKKHtf4MMQTuBrhKLGQ0Ihyphenhyphen3ZYoFk9tFVA/s1600/2015-06-18+21.33.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcdYLbWjbUfoMoffCAsdBRTodyVA6j_02K3RWOydz2zkVPNkuqWuRy_rt17u4WYNmEDEM-AeV1RByiGGHJp6VnjNbyURHZYCPpGezCc1f-QKKHtf4MMQTuBrhKLGQ0Ihyphenhyphen3ZYoFk9tFVA/s400/2015-06-18+21.33.05.jpg" width="400" /></a></div>
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Este es el tercer y último post dedicado a recetas confeccionadas con panecillos Thins. El motivo de tantas recetas es un concurso que hay en canal cocina y he conseguido crear tres recetas de un primero, un segundo y un postre, vamos... un menú completo! </div>
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Vamos a por el postre: unos vasitos que llevan crema de mascarpone chocolateado, mermelada de frutas del bosque y Thins empapados en café. </div>
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Aquí tenéis la videoreceta:</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/vNPLSvC2Znc/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/vNPLSvC2Znc?feature=player_embedded" width="320"></iframe></div>
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<h4>
Ingredientes para dos vasitos:</h4>
<ul>
<li>4 thins integrales</li>
<li>1 café (de máquina o instantáneo)</li>
<li>2 cdas de cacao puro sin azúcar</li>
<li>150g de azúcar</li>
<li>120g de mascarpone</li>
</ul>
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<h4>
Elaboración</h4>
En un bol ponemos el queso mascarpone, el azúcar y el cacao y con la batidora mezclamos los tres ingredientes. Al principio, cuesta un poco pero hay que insistir hasta que se integren perfectamente. Si batís durante cinco minutos conseguiréis una textura ligera y cremosa tipo mousse.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6bc6ZewgfL0s4Bm9oMBuBNT-UtYh4o6qtYD_QBCvZmUsMl4QM4Z19JAYqiktTNVoNuLSyrE3bXWgbILKzKVyppxxD8uHTHLcO2bLTtKE6VnhPSL44Q2OPpSfXglJTwcAgSmUkDixJVg/s1600/Nueva+imagen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6bc6ZewgfL0s4Bm9oMBuBNT-UtYh4o6qtYD_QBCvZmUsMl4QM4Z19JAYqiktTNVoNuLSyrE3bXWgbILKzKVyppxxD8uHTHLcO2bLTtKE6VnhPSL44Q2OPpSfXglJTwcAgSmUkDixJVg/s320/Nueva+imagen.jpg" width="320" /></a></div>
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Cortaremos los Thins al diámetro de los vasitos que utilizaremos para presentar el postre. Podemos ayudarnos de un cortador o con el mismo vaso.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_pDQ4g88wItSvW90-11nm2wRge4RB_irYbtZig8hKMjKAGJFwlV9K2PjVWyI6tk-K9sQXv1zRe262cfYlI4gPz5KiLsrqirtSfx726gr291PemRneETgxw3qUgziuo_oIsed2pDdzO8/s1600/Nueva+imagen+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_pDQ4g88wItSvW90-11nm2wRge4RB_irYbtZig8hKMjKAGJFwlV9K2PjVWyI6tk-K9sQXv1zRe262cfYlI4gPz5KiLsrqirtSfx726gr291PemRneETgxw3qUgziuo_oIsed2pDdzO8/s320/Nueva+imagen+%25282%2529.jpg" width="320" /></a></div>
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Una vez tenemos los Thins cortados, los empapamos con el café y reservamos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJO8s310-r886irSlb9clntXhc9vYiP8Uffsqo9iMZVM60mfT98b4-A4nfmtu-LugZvLRNLOa-TCYuEa0YAepqEan23W2f6Oy0YifgCCdylml1eO-XdsRIziUI3AcNwOTtpO6bYSTieE/s1600/Nueva+imagen+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJO8s310-r886irSlb9clntXhc9vYiP8Uffsqo9iMZVM60mfT98b4-A4nfmtu-LugZvLRNLOa-TCYuEa0YAepqEan23W2f6Oy0YifgCCdylml1eO-XdsRIziUI3AcNwOTtpO6bYSTieE/s320/Nueva+imagen+%25283%2529.jpg" width="320" /></a></div>
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Ya podemos empezar con el montaje final: primero ponemos una capa de Thins empadada en café como base.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVNUgefyR1ysbwL8KS1ysA4eZy5rz-cBcQY_vgt8SsOu6trJlD7P7190Nysrza1weIv9LJftmy8AD9rC_KDJsmj838TX6FpUOYWMsySk9kadeZkWwi716zuLRuTGSa45HcvVa0U6mEYs/s1600/Nueva+imagen+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVNUgefyR1ysbwL8KS1ysA4eZy5rz-cBcQY_vgt8SsOu6trJlD7P7190Nysrza1weIv9LJftmy8AD9rC_KDJsmj838TX6FpUOYWMsySk9kadeZkWwi716zuLRuTGSa45HcvVa0U6mEYs/s320/Nueva+imagen+%25284%2529.jpg" width="320" /></a></div>
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Un poco de mermelada por encima. Utilizaremos una mermelada de frutas del bosque, pues tiene un punto ácido que da contraste con el dulzor de la mousse.<br />
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Encima de la mermelada ponemos una capa de crema de mascarpone<br />
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y seguidamente otro Thins cafeteado.<br />
El café ayuda a potenciar el sabor del chocolate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7vOBfVKW90RftUBBifWmbZ2TwAuzifR7R-4tfKyGKNnD5z7W2jY1FvNENTzE1Slk6qbefOZjK71gKttmXSAF8v1VJBJlaoqzsw7WtCRk2jtT0wPxVfK5RnQ3ijcf1hq2n6_KD6oyCao/s1600/Nueva+imagen+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7vOBfVKW90RftUBBifWmbZ2TwAuzifR7R-4tfKyGKNnD5z7W2jY1FvNENTzE1Slk6qbefOZjK71gKttmXSAF8v1VJBJlaoqzsw7WtCRk2jtT0wPxVfK5RnQ3ijcf1hq2n6_KD6oyCao/s320/Nueva+imagen+%25287%2529.jpg" width="320" /></a></div>
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Ahora tenemos que aplicar tantas capas como podamos de crema de mascarpone y Thins, hasta llenar nuestro vasito.<br />
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Finalizamos con una última capa hermosa de crema y decoraremos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRL_uVn6FiUoWDzE0oxbe2T0qvUdfoPNVy8TEuwBYlP8peD-0ZvdIJZILtWn53d62C1jGzZfw2BsUpHQGlV0IDHc2FEe26aR5BQtqsVlwZ4F8cMK5dMHMkhb6NoeqX4pPCB3Yrr2-q3SY/s1600/Nueva+imagen+%25289%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRL_uVn6FiUoWDzE0oxbe2T0qvUdfoPNVy8TEuwBYlP8peD-0ZvdIJZILtWn53d62C1jGzZfw2BsUpHQGlV0IDHc2FEe26aR5BQtqsVlwZ4F8cMK5dMHMkhb6NoeqX4pPCB3Yrr2-q3SY/s320/Nueva+imagen+%25289%2529.jpg" width="320" /></a></div>
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Por ejemplo podemos poner sprinklers de chocolate crujiente<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyJp9IVJ2xw-c32k0W4vDgmXpV7pzlLMNVsxmMvt05hLcSLYXFEVOUOdcS7R8JwRklUVlFHmfVZiwVjykVddAwrqoNSWF4TtHgxFuIPjlTOJF5eXwEGhjQfBdkfWrNwLI2wfudGoCcL0/s1600/Nueva+imagen+%252810%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyJp9IVJ2xw-c32k0W4vDgmXpV7pzlLMNVsxmMvt05hLcSLYXFEVOUOdcS7R8JwRklUVlFHmfVZiwVjykVddAwrqoNSWF4TtHgxFuIPjlTOJF5eXwEGhjQfBdkfWrNwLI2wfudGoCcL0/s320/Nueva+imagen+%252810%2529.jpg" width="320" /></a></div>
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o fideos de azúcar de colores<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMZ1JL3Ip8TJZJgBnVM18GLjpwFvNeQALVLtq8a7C10xL8e4hHev8BLYEsc5n0taCrYu6mQqjMYViIZxrTChSVENvZc-gL8vESRm3RtTkqUBVlSUoegKh28jVynIznTq1kTWvoYu8kn4/s1600/Nueva+imagen+%252811%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMZ1JL3Ip8TJZJgBnVM18GLjpwFvNeQALVLtq8a7C10xL8e4hHev8BLYEsc5n0taCrYu6mQqjMYViIZxrTChSVENvZc-gL8vESRm3RtTkqUBVlSUoegKh28jVynIznTq1kTWvoYu8kn4/s320/Nueva+imagen+%252811%2529.jpg" width="320" /></a></div>
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Y éste es el resultado final!<br />
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Para hacerlo apto para todos los públicos, utilizar café descafeinado.<br />
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Si al hacer la mousse notáis cristales de azúcar, insistid en batir más tiempo. De todas maneras, si una vez acabado el postre lo dejáis refrigerado en la nevera unas horas y cubierto en papel film, la textura será perfecta y los sabores del postre estarán más integrados.<br />
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Un postre altamente adictivo para los amantes del chocolate, muy fácil de preparar y con un resultado espectacular, ¿no os parece?<br />
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com0tag:blogger.com,1999:blog-1514582116587647252.post-76610312152974109132015-06-21T20:53:00.001-07:002016-01-02T09:20:48.492-08:00Mini quiche ligera de setas, jamón y queso en tartaleta de thins<div style="margin: 0px; position: relative;">
<span style="color: #666666; font-size: small;"><span style="font-family: inherit;">Os gusta la </span>quiche<span style="font-family: inherit;"> pero la encontráis demasiado </span>calórica<span style="font-family: inherit;"> o pesada? Estamos en plena operación bikini o en la operación flotador?</span></span></div>
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<span style="color: #666666; font-size: small;"><span style="font-family: inherit;">Vamos a ver una variación de la </span>quiche</span><span style="color: #666666; font-family: inherit;"> usando tartaletas hechas de pan ligero Thins en vez de masa quebrada.</span><br />
<span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><br />Y la videoreceta aquí está: </span></span></div>
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<span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span style="font-weight: normal;">Ingredientes:</span></span></span></h4>
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<ul>
<li><span style="color: #666666; font-family: inherit;">4 thins integrales</span></li>
<li><span style="color: #666666; font-family: inherit;">1 cebolla pequeña</span></li>
<li><span style="color: #666666; font-family: inherit;">250 g de setas variadas</span></li>
<li><span style="color: #666666; font-family: inherit;">100 g de jamón serrano</span></li>
<li><span style="color: #666666; font-family: inherit;">100 g (al gusto) de queso grana padano (o uno light si os gusta más ligero)</span></li>
<li><span style="color: #666666; font-family: inherit;">200 ml de nata para cocinar ( he usado sin lactosa) o leche evaporada</span></li>
<li><span style="color: #666666; font-family: inherit;">4 huevos</span></li>
<li><span style="color: #666666; font-family: inherit; font-size: small;">1 cda aceite de oliva </span><span style="color: #666666; font-family: inherit; font-size: small;">sal</span></li>
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<h4>
<span style="font-family: inherit;"><span style="color: #666666; font-size: small;"><span style="font-weight: normal;">Preparación:</span></span></span></h4>
<span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">Precalentar el horno a 190 grados. </span></span><br />
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<span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><br /></span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">Sofreir la cebolla en una sartén con aceite a fuego lento y que se vaya dorando. Una vez la cebolla esté ya hecha, añadir las setas a la sartén. Cuando la verdura ya esté, retiramos del fuego y reservamos</span></span></div>
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<span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><br /></span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">Batir los huevos con la nata.</span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">Yo he usado nata sin lactosa, pero para una tartaleta superligera, os recomiendo sustituir la nata por leche evaporada. </span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">Añadir el jamón cortado fino, las setas y cebolla, </span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><br /></span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">Añadir el queso, yo he echado unos 80-100g de grana padano, que me encanta, pero podéis poner más o menos cantidad y otro tipo de queso (sin lactosa, light) </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjYbbstdlYHKKS6DCuk68ijBjENJ8Vklq1tR_BwAzg-6wIQwkXOJt_tCfUh49JK7JiufuWjS9qQgJ5BV2e6Oz9LU0FCkvy2Nwuc5tgwGxIsUYzVK9aw30l-6BCuBxD1jApD0KZskhIH7c/s1600/2015-06-17+21.24.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjYbbstdlYHKKS6DCuk68ijBjENJ8Vklq1tR_BwAzg-6wIQwkXOJt_tCfUh49JK7JiufuWjS9qQgJ5BV2e6Oz9LU0FCkvy2Nwuc5tgwGxIsUYzVK9aw30l-6BCuBxD1jApD0KZskhIH7c/s320/2015-06-17+21.24.10.jpg" width="320" /></a></div>
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<span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><br /></span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">Mezclar bien todo a mano. Rectificar de sal teniendo en cuenta que algunos quesos ya son bastante salados.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_XLccfLnB5igEzDDLnOe5EV2oj6q1oHAjzquVM3qFpbgRmfHpnaCQZmqPEhpLtcgTSXxMkyz4w0ryKxTIB5uMheUY9STxGiT5Qi-a-qo83_T7toRwQNYge-eVjMSncop3ZoNanLvzf0/s1600/Nueva+imagen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_XLccfLnB5igEzDDLnOe5EV2oj6q1oHAjzquVM3qFpbgRmfHpnaCQZmqPEhpLtcgTSXxMkyz4w0ryKxTIB5uMheUY9STxGiT5Qi-a-qo83_T7toRwQNYge-eVjMSncop3ZoNanLvzf0/s320/Nueva+imagen.jpg" width="320" /></a></div>
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<span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><br /></span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">Prepararemos las tartaletas. En un molde ponemos una de las mitades de thin, con la corteza abajo y la miga arriba. </span></span><span style="color: #666666; font-size: small;"><span style="font-family: inherit;">Yo tenía estos mini moldes de silicona, pero también podéis usar cuencos de </span>algún<span style="font-family: inherit;"> material que pueda ir al horno.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZYarJ4w0yS0OYswtsgZsIxhGr4I6Fo9FIiE6uwIB6FZ6hqRrD30B6OmFFJEiQEeDtbVuBlhKAX3UqL6NTtaOdSDUUzSd2sfCEM1Y3kVcr0bqqOjgLx61_vKuZMDIp_AX4i4L0iq9UVU/s1600/2015-06-17+21.27.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZYarJ4w0yS0OYswtsgZsIxhGr4I6Fo9FIiE6uwIB6FZ6hqRrD30B6OmFFJEiQEeDtbVuBlhKAX3UqL6NTtaOdSDUUzSd2sfCEM1Y3kVcr0bqqOjgLx61_vKuZMDIp_AX4i4L0iq9UVU/s320/2015-06-17+21.27.01.jpg" width="320" /></a></div>
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<span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><br /></span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">Añadir la mezcla que hemos preparado rellenando las tartaletas.</span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><br /></span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">Hornear a 190ºC durante unos 20-35min, dependiendo del horno. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflK1l7WVDu2iZsl3mDf7qyJD-bho8N9_eLZbY7MS6rNJ7sE5A55nql_cqJvi14qEm6ZCmgKb-VFnAYuXtY6oMacQZG97aVLCEC3ls49KcoL7bkSY5lLXV8K6mJ_NH_jWqBi1aHGUnYhA/s1600/2015-06-17+22.26.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflK1l7WVDu2iZsl3mDf7qyJD-bho8N9_eLZbY7MS6rNJ7sE5A55nql_cqJvi14qEm6ZCmgKb-VFnAYuXtY6oMacQZG97aVLCEC3ls49KcoL7bkSY5lLXV8K6mJ_NH_jWqBi1aHGUnYhA/s320/2015-06-17+22.26.26.jpg" width="320" /></a></div>
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<span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><br /></span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">Lo mejor es ir revisando las tartaletas y cuando veamos que cog</span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">en color dorado, las retiramos.</span></span><span style="color: #666666; font-family: inherit; font-size: small;"><span style="font-weight: normal;">Las dejamos enfriar un poco antes de desmoldar.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56EypoggajY0OEOBgSPRe1OFhfy9suAH9Vj8HI3Tly0s98cbLDsBhU7FvwQgzyuSohHgJEfwjmvGUU_EJq987kGvk05-z0NHwLXKwjzsyU2iPDwotnNdP4L7TVM59xC2OLX7xUlIAMm0/s1600/2015-06-17+22.59.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56EypoggajY0OEOBgSPRe1OFhfy9suAH9Vj8HI3Tly0s98cbLDsBhU7FvwQgzyuSohHgJEfwjmvGUU_EJq987kGvk05-z0NHwLXKwjzsyU2iPDwotnNdP4L7TVM59xC2OLX7xUlIAMm0/s320/2015-06-17+22.59.41.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">Se pueden tomar calientes, pero también frías, perfectas para un picoteo, una fiesta, o como plato principal. Y mucho más ligeras que las </span>quiche<span style="font-family: inherit;"> normales!</span></div>
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<span style="font-family: inherit;">Si os ha gustado, me podéis seguir en:</span></div>
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<span style="font-family: inherit;">Y recuerda que te puedes suscribir al <a href="http://mrwashisancakes.blogspot.com.es/" target="_blank">blog</a>:</span></div>
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<span style="font-family: inherit;"><a href="http://feeds.feedburner.com/MrWashisanCakes" target="_blank"><img border="0" height="97" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVffN6PwtJmMVazsZY9wTSOGzSeG7g1sssUogaHgkJEpMDnbtIOgf8APBpO5FlcpGvyVnYa4L25PRjTu4Ak0frJE8LtV0TfyhqTAdfv7gB4JdvkldBopwFxFrI8GXdalQ_PcsMFYQbkD0/s320/mrwashicakes+blogspot.+hand.png" width="320" /></a></span></div>
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com0tag:blogger.com,1999:blog-1514582116587647252.post-26472328357940226742015-06-18T16:16:00.000-07:002016-01-02T09:21:26.648-08:00Pastel frío de mascarpone, salmón y thinsTenia en a nevera una tarrina de mascarpone y un salmon ahumado congelado que estaban gritando COMEME!<br />
Así que decidí comerlos juntos en modo pastel frío:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6x_AfgaLBd4Zy9s61rzvKHOhtLRwHfEhJGf8BozvC-Jr_huludZC1F-UuF0qk_MWL_IBkoQWN4_K758WYYJzHgCiJ7O4qClpBdmIleoyzczEQJEESYjuDLdDdSKrg6R_mAfhJHaX-VU/s1600/2015-06-17+23.17.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6x_AfgaLBd4Zy9s61rzvKHOhtLRwHfEhJGf8BozvC-Jr_huludZC1F-UuF0qk_MWL_IBkoQWN4_K758WYYJzHgCiJ7O4qClpBdmIleoyzczEQJEESYjuDLdDdSKrg6R_mAfhJHaX-VU/s400/2015-06-17+23.17.13.jpg" width="400" /></a></div>
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La videoreceta:<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/JNENEy355jA/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/JNENEy355jA?feature=player_embedded" width="320"></iframe></div>
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Y el paso a paso:<br />
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<h4>
Ingredientes:</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVEQT5dOs5TAO9QI1UDL38rOnfEaXK0OoWav2c9eykPNHfQlzXnfShAJTzjOciyJJxbfdd3dYAlYo6ceA0f6S5XEnyyPFjgNNNZxCss_ko1Q0eO85T4-HhN44NF1HUwySfmxA6EBDWTQ/s1600/2015-06-17+21.37.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVEQT5dOs5TAO9QI1UDL38rOnfEaXK0OoWav2c9eykPNHfQlzXnfShAJTzjOciyJJxbfdd3dYAlYo6ceA0f6S5XEnyyPFjgNNNZxCss_ko1Q0eO85T4-HhN44NF1HUwySfmxA6EBDWTQ/s320/2015-06-17+21.37.20.jpg" width="320" /></a></div>
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<ul>
<li>200g de salmón ahumado</li>
<li>4 thins de 8 cereales</li>
<li>250gr de queso mascarpone</li>
<li>eneldo seco</li>
<li>1 cucharada de caramelo líquido</li>
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Preparación</h4>
Abrimos los envases y buscamos un recipiente que haga de molde. En este caso el molde era un recipiente de regalo de los mismos thins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDELtEFImcIFNhSAb4jH7ZmbgAyYkQmPL15jacIpt3PkHNuwpMz4-QQNoVeflSBdW4Oitk1OMrZgBQG3Qp0k1NGeK6eDDqB2Fc1oXTCbh0yIMjtVSyVVqV6ASw78TSKsuRmu3scbhQCg/s1600/2015-06-17+21.44.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDELtEFImcIFNhSAb4jH7ZmbgAyYkQmPL15jacIpt3PkHNuwpMz4-QQNoVeflSBdW4Oitk1OMrZgBQG3Qp0k1NGeK6eDDqB2Fc1oXTCbh0yIMjtVSyVVqV6ASw78TSKsuRmu3scbhQCg/s320/2015-06-17+21.44.58.jpg" width="320" /></a></div>
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una fina capa de caramelo<br />
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capa de salmón<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCksfsjiC_pp96eY_PeHwILz7dB490_wrz4Yn_puSq9xqnyzxdIC9mRAfsWKzIa-3GEo9CiKUm-r1IR21Ob7uyoNGRjKR0ubj2AEY00XF6DrmGqdDXJRG1Z0YkzhxD_NCb4oyB0vCYYxU/s1600/2015-06-17+21.47.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCksfsjiC_pp96eY_PeHwILz7dB490_wrz4Yn_puSq9xqnyzxdIC9mRAfsWKzIa-3GEo9CiKUm-r1IR21Ob7uyoNGRjKR0ubj2AEY00XF6DrmGqdDXJRG1Z0YkzhxD_NCb4oyB0vCYYxU/s320/2015-06-17+21.47.42.jpg" width="320" /></a></div>
ponemos capas de mascarpone, un poco de eneldo, salmón y otro thin.<br />
y repetimos hasta llenar el recipiente.<br />
Ir presionando entre capas.<br />
Aplicar la misma cantidad de queso.<br />
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Refrigerar mínimo 3 h, si puede ser toda la noche mejor.<br />
<br />
Desmoldar<br />
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Ya lo podemos degustar<br />
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Perfecto para un aperitivo, celebración , evento,...<br />
Y encima de original, rico rico<br />
<br />
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<span style="font-family: inherit;">Y recuerda que te puedes suscribir al blog:</span></div>
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<span style="font-family: inherit;"> <a href="http://mrwashisancakes.blogspot.com/" target="_blank"><img border="0" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWF_GH7aW61WzhwxxjUiEfNjUVOVdT_goo9pbeMgtCE87BZqURL_XDgZTJSouglLY_Jp-UNYMuaHFXj3YEiZsxZp2svz_0LIX7w2bJa9ZnU1Mcijw8gasTd4xYbOJbZ_CgcaKWEYOp5o/s1600/mrwashicakes+blogspot.png" width="320" /></a></span></div>
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com0tag:blogger.com,1999:blog-1514582116587647252.post-63277773736126682112015-06-03T13:57:00.001-07:002016-01-02T09:21:54.563-08:00Bundt cake de piña colada<div style="-webkit-text-size-adjust: auto; color: #373737; font-family: 'Droid Sans', Arial, sans-serif; font-size: 14px; line-height: 24px; padding-bottom: 10px;">
<span style="color: #1c1c1c; font-family: inherit;">Llega el "caloret" y apetecen postres más refrescantes, ¿verdad? con frutas, más tropicales, que nos recuerden a cóckteles veraniegos.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02U8DQwD24td9RJjRzlA5ksXvWkuPrDHg9BCLdXNemOWIxNFxvevxDw4x6vYEf6gpw5cMGgDDn3aIyC76pdxQDQ5RxV1KTld-kZ4AkvRqrM8oGUmDD-6RdNlZy-FVpJPi2FlFXY8bcSU/s1600/2015-06-03+23.40.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02U8DQwD24td9RJjRzlA5ksXvWkuPrDHg9BCLdXNemOWIxNFxvevxDw4x6vYEf6gpw5cMGgDDn3aIyC76pdxQDQ5RxV1KTld-kZ4AkvRqrM8oGUmDD-6RdNlZy-FVpJPi2FlFXY8bcSU/s400/2015-06-03+23.40.28.jpg" width="400" /></span></a></div>
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<span style="font-family: inherit;"><span style="color: #1c1c1c;">Sí, debo confesar que me siento un poco Carmen Miranda, pero yo voy a meter la piña en mi bizcocho y un poco de ron con coco Malibú para darle un poco de</span><span style="color: #1c1c1c;"> ALEGRÍA</span></span><br />
<span style="color: #1c1c1c; font-family: inherit;"><br /></span>
<span style="color: #1c1c1c; font-family: inherit;">Y además del paso a paso, aquí tenemos la videoreceta:</span><br />
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<span style="font-family: inherit;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/KXFW6nYPKFM/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/KXFW6nYPKFM?feature=player_embedded" width="320"></iframe></span></div>
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<span style="font-family: inherit;"><a href="https://www.blogger.com/blogger.g?blogID=1514582116587647252" name="more"></a></span><br />
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<h4>
<span style="color: #1c1c1c; font-family: inherit;">Ingredientes para el bizcocho (10-12 personas)</span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhuF8q-LeMoVRCfbSD76GV9tFZRhSSZOSRlKRVWk0jpJJ-1hkkyYOS00vYbIIkN48h2RP3FeK3umYPx2VddFeGbxURFKqbkpFA_4T5JjWwPk2xT9umvuVBvSTSdtzaQfg7U0flz8lWOg/s1600/2015-06-03+20.07.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhuF8q-LeMoVRCfbSD76GV9tFZRhSSZOSRlKRVWk0jpJJ-1hkkyYOS00vYbIIkN48h2RP3FeK3umYPx2VddFeGbxURFKqbkpFA_4T5JjWwPk2xT9umvuVBvSTSdtzaQfg7U0flz8lWOg/s320/2015-06-03+20.07.01.jpg" width="320" /></span></a></div>
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<li><span style="font-family: inherit; line-height: 13px;">250 gr. de harina normal</span></li>
<li><span style="font-family: inherit;">120 gr. de Mantequilla.</span></li>
<li><span style="font-family: inherit;">2 Huevos L.</span></li>
<li><span style="font-family: inherit;">250 ml. de Leche de Coco. (la encontré en el Lidl en lata) No es lo mismo que el agua de coco, la leche es mucho mas espesa y densa.</span></li>
<li><span style="font-family: inherit;">80 gr. Azúcar Moreno.</span></li>
<li><span style="font-family: inherit;">180 gr. Azúcar blanco.</span></li>
<li><span style="font-family: inherit;">1,5 Cucharadita de levadura química.</span></li>
<li><span style="font-family: inherit;">1 Cucharadita de Bicarbonato sódico</span></li>
<li><span style="font-family: inherit;">1 Pizca de Sal.</span></li>
<li><span style="font-family: inherit;">1 Cucharada<span style="color: #ff6600;"> </span>de Ron con coco (Malibú) Si no tenéis, también vale ron moreno.</span></li>
<li><span style="font-family: inherit;"><span style="color: #1c1c1c;">Opcional . ( 5-6 Gotas</span> de aroma concentrado de piña colada)</span></li>
<li><span style="font-family: inherit;">280gr. de Piña ( fresca o en su jugo en conserva ).</span></li>
</ul>
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<h4>
<span style="color: #1c1c1c; font-family: inherit;">Glaseado</span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaWC0iyTxd4zIam6aiI9NoQoKEpgUcFlmcRu-O5eNcu2INKLa878rFcQGGEABjWKKrlaXdgTw8tOFbh7WUMZHxg9wKYW9ZlTamHL3_gJOrDIF65cww5tGIGaZXjsluamz6Pm54MouRR0/s1600/2015-06-03+21.25.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaWC0iyTxd4zIam6aiI9NoQoKEpgUcFlmcRu-O5eNcu2INKLa878rFcQGGEABjWKKrlaXdgTw8tOFbh7WUMZHxg9wKYW9ZlTamHL3_gJOrDIF65cww5tGIGaZXjsluamz6Pm54MouRR0/s320/2015-06-03+21.25.31.jpg" width="320" /></span></a></div>
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<li><span style="font-family: inherit;"><span style="line-height: 13px;">150 gr. de Azúcar Glass</span>.</span></li>
<li><span style="font-family: inherit;">1'5-2 Cucharadas de de jugo de piña (reservado de la lata).</span></li>
<li><span style="font-family: inherit;">1 Cucharada de Ron con coco</span></li>
<li><span style="color: #1c1c1c; font-family: inherit;">Opcional 3-4 gotas extracto de piña colada</span></li>
</ul>
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<h4>
<span style="color: #1c1c1c; font-family: inherit;">Preparaciòn</span></h4>
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<span style="color: #1c1c1c;"><span style="font-family: inherit;">Precalentar el horno a 180 grados.</span></span></div>
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<span style="color: #1c1c1c; font-family: inherit;">Resulta que al abrir la lata de leche, había espesado. Solo hay que ponerla al baño maría unos segundos (20-30) y volverá a ser líquida.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtSBPENX4cl6-GOH0f5KbaRe804L-QHyFwxSv5Q0IGIU3BZCV-qhIgTNTp3jE6UlVmZpVwWmhGu0xBAzgMnxhpTx6Wvo_67hNBIQ6evZRfp7NGu7qTgRWEzAhFQ2Ln5ohXKLp3XAPE40/s1600/2015-06-03+20.13.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtSBPENX4cl6-GOH0f5KbaRe804L-QHyFwxSv5Q0IGIU3BZCV-qhIgTNTp3jE6UlVmZpVwWmhGu0xBAzgMnxhpTx6Wvo_67hNBIQ6evZRfp7NGu7qTgRWEzAhFQ2Ln5ohXKLp3XAPE40/s320/2015-06-03+20.13.32.jpg" width="320" /></span></a></div>
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<span style="color: #1c1c1c; font-family: inherit;">En un bol batimos la mantequilla en pomada (blandita, hay que sacarla de la nevera unas horas antes).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIfvs1x18G0EfWH2j6jGlquB5kmxxlgNjKE7z_50JdR6Tg7rr1L_BFlM5rwDR21Sa84cDY9zXN8eTNpe47SGIfF5nHkNxF3dowH51GBtiinGTay1mXaBxdcdW_RGXl_0wDVxsP84hp6c/s1600/2015-06-03+20.34.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIfvs1x18G0EfWH2j6jGlquB5kmxxlgNjKE7z_50JdR6Tg7rr1L_BFlM5rwDR21Sa84cDY9zXN8eTNpe47SGIfF5nHkNxF3dowH51GBtiinGTay1mXaBxdcdW_RGXl_0wDVxsP84hp6c/s320/2015-06-03+20.34.15.jpg" width="320" /></span></a></div>
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<span style="color: #1c1c1c; font-family: inherit;">Añadimos el azúcar moreno y batimos.</span><br />
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<span style="color: #1c1c1c; font-family: inherit;">El azúcar blanco y batimos hasta que se integre.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXU84h0rDWCnAsbkQAD18rUZ-YA5IAmchyYQCg9VdwLFiqJr7AU6wMObfG1k4oF60CAmhu5ho-N58dLv2lr7a2XqY8Jiofe3Ykr6Z4j3mnG8uEzsq5U3Dac4W5_NEde7TQWL-cn9v10M/s1600/Nueva+imagen+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXU84h0rDWCnAsbkQAD18rUZ-YA5IAmchyYQCg9VdwLFiqJr7AU6wMObfG1k4oF60CAmhu5ho-N58dLv2lr7a2XqY8Jiofe3Ykr6Z4j3mnG8uEzsq5U3Dac4W5_NEde7TQWL-cn9v10M/s320/Nueva+imagen+%25282%2529.jpg" width="320" /></span></a></div>
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<span lang="ES" style="font-family: inherit;">Añadir los huevos uno a uno y batir hasta que se integren.<o:p></o:p></span></div>
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<span lang="ES" style="font-family: inherit;">Verter el ron con coco Malibú. Si no tenéis podéis poner otro ron, mejor si es del moreno.<o:p></o:p></span></div>
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<span lang="ES" style="font-family: inherit;">Después echaremos la leche de coco y volvemos a batir<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagkg8qE6Fm-isuyUb17TnKUsm6hs3JpELjgMkagVzDdr4jU3TqGxyJN6pg7zUAYxUeL1xoUP3Vj_Z174-cKtz4jWoKlE1ZF2oQQ7HrgmAtF3a5jzp1rQhpyZNEBoczMuowe_x5d2WnnU/s1600/Nueva+imagen+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagkg8qE6Fm-isuyUb17TnKUsm6hs3JpELjgMkagVzDdr4jU3TqGxyJN6pg7zUAYxUeL1xoUP3Vj_Z174-cKtz4jWoKlE1ZF2oQQ7HrgmAtF3a5jzp1rQhpyZNEBoczMuowe_x5d2WnnU/s320/Nueva+imagen+%25284%2529.jpg" width="320" /></span></a></div>
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<span lang="ES" style="font-family: inherit;">Y también unas gotas de extracto de piña colada (opcional)<o:p></o:p></span><br />
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<span lang="ES" style="font-family: inherit;">Ahora mezclaremos la harina, la pizca de sal, bicarbonato y levadura y tamizaremos.<o:p></o:p></span><br />
<span lang="ES" style="font-family: inherit;">Venga, no seáis perezosos, si tamizáis, el bizcocho se airea y quedará ligero ligero.</span><br />
<span style="font-family: inherit;">Añadiremos en dos veces, sin batir en exceso (al sobrebatir, el bizcocho pierde esponjosidad)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0jL1roFkoiZMVHLvBwjqDMGx1JlhjXDjG9_guJd55WChIs1-oxI9D5ulHkuncgo0gdOfQO_PVV4WQD__ebC-Kbouxj-yzyn9zEHjbtYUtOHEjKxOHGUTni_TdgG0osJTadxpoRpJvpA/s1600/2015-06-03+20.25.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0jL1roFkoiZMVHLvBwjqDMGx1JlhjXDjG9_guJd55WChIs1-oxI9D5ulHkuncgo0gdOfQO_PVV4WQD__ebC-Kbouxj-yzyn9zEHjbtYUtOHEjKxOHGUTni_TdgG0osJTadxpoRpJvpA/s320/2015-06-03+20.25.54.jpg" width="320" /></span></a></div>
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<span lang="ES" style="font-family: inherit;">Y finalmente añadimos la piña cortada en daditos y bien escurrida. Reservaremos el jugo para después.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlaDHMRFd4ELHrUKC04zn05lhTV0LfHEZsVByHaFAh7dB2hJgG9ZFpmCMyp8P_COghyphenhyphenIc1X4ls2Aav5e4O7re3roncd3dTJeDYfoR7jM84rcb0vxdeXBYt8AJuYJVXvZRedH07RrDg20/s1600/Nueva+imagen+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlaDHMRFd4ELHrUKC04zn05lhTV0LfHEZsVByHaFAh7dB2hJgG9ZFpmCMyp8P_COghyphenhyphenIc1X4ls2Aav5e4O7re3roncd3dTJeDYfoR7jM84rcb0vxdeXBYt8AJuYJVXvZRedH07RrDg20/s320/Nueva+imagen+%25286%2529.jpg" width="320" /></span></a></div>
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<span lang="ES" style="font-family: inherit;">Removemos con una espátula y echamos la masa a un molde engrasado (con spray desmoldante o mantequilla y harina)<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwSj3YmklK-RRnMa45Icip2MAaNO7hh_8fDzDOysCp695iSYeNfFAi7nIBhqExCZkZ7P6-qULnUpOcpZQwZ23mTDtnpKD0cw4jK-YA2WsdV0vxg33h-b0AvJw9KRwKrfUID4EbPbV7Aw/s1600/Nueva+imagen+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwSj3YmklK-RRnMa45Icip2MAaNO7hh_8fDzDOysCp695iSYeNfFAi7nIBhqExCZkZ7P6-qULnUpOcpZQwZ23mTDtnpKD0cw4jK-YA2WsdV0vxg33h-b0AvJw9KRwKrfUID4EbPbV7Aw/s320/Nueva+imagen+%25287%2529.jpg" width="320" /></span></a></div>
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<span lang="ES" style="font-family: inherit;">Horneamos unos 50-60 min (hasta que al pinchar con un palillo, éste salga limpio)<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jCA4RJnPcMeUWpgK-7lyl_Yz7PcxEcQlzcFHWDPJSsPHFqMjvdU67jtiYDi8CEDdrf58pJIhG7LiC1Q3kkOSqr4JhaEfx_wsk20JZOJaL1_tV4uOEg1A2d5cEm7-3r0tBMPj1IHPV38/s1600/2015-06-03+22.58.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jCA4RJnPcMeUWpgK-7lyl_Yz7PcxEcQlzcFHWDPJSsPHFqMjvdU67jtiYDi8CEDdrf58pJIhG7LiC1Q3kkOSqr4JhaEfx_wsk20JZOJaL1_tV4uOEg1A2d5cEm7-3r0tBMPj1IHPV38/s320/2015-06-03+22.58.22.jpg" width="320" /></span></a></div>
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<span lang="ES" style="font-family: inherit;">Y dejamos enfriar muy bien para desmoldar.<o:p></o:p></span></div>
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<span lang="ES" style="font-family: inherit;">No seáis impacientes, si os precipitáis se os puede romper.<o:p></o:p></span><br />
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<span lang="ES" style="font-family: inherit;">Preparamos el glaseado:<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIoAmtp28TWbaucdkxr_So9SuqGt7pWIL0fxxFm7AlkVJEJ3OSZmGquBXFctIjwsKdoProy8RLYfugi57YDHls5gNQsS9IgI-JDOFN9R3g4g7XW6bKGQFgA9pHglIfeL8mIjMC_2ONho/s1600/Nueva+imagen+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIoAmtp28TWbaucdkxr_So9SuqGt7pWIL0fxxFm7AlkVJEJ3OSZmGquBXFctIjwsKdoProy8RLYfugi57YDHls5gNQsS9IgI-JDOFN9R3g4g7XW6bKGQFgA9pHglIfeL8mIjMC_2ONho/s320/Nueva+imagen+%25281%2529.jpg" width="320" /></span></a></div>
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<span lang="ES" style="font-family: inherit;">En un bol mezclamos el azúcar glass, 1 cucharada de ron Malibú y 2 de jugo de piña. Removemos y hay que conseguir una textura líquida pero espesa. Si hace falta podéis añadir más jugo de piña.<o:p></o:p></span><br />
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<span lang="ES" style="font-family: inherit;">Lo derramamos por encima y a disfrutar!!!<o:p></o:p></span><br />
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<span lang="ES" style="font-family: inherit;">¿No notáis ya la brisa tropical acariciando los cocoteros? La combinación de coco, piña y ron es espectacular, perfecta para la época veraniega.<o:p></o:p></span></div>
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<span lang="ES" style="font-family: inherit;">Que ganas de vacaciones, no?<o:p></o:p></span></div>
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com0tag:blogger.com,1999:blog-1514582116587647252.post-21977803277884744012015-05-26T14:45:00.001-07:002016-01-02T09:24:32.060-08:00Layer cake de vainilla natural decorado Frozen<span style="color: #575757; font-family: inherit;"><span style="background-color: white; line-height: 21.5599994659424px;">¿Qué está mas de moda entre las sobrinitas últimamente? Frozen, les vuelve locas.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1kMMrIG4ZovwsUScwEmgXztG9BfLdJWG0EdUhMzyoKhgN_pWZFnW6hPYFAiYHv61j14NPdS8zqaIgoUkPFT62_JZsHOvOqeowtSGoouFdDIUMk4HBU04Uo1JcVBqhL197LFlaEuv0eo/s1600/2015-04-26+14.04.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1kMMrIG4ZovwsUScwEmgXztG9BfLdJWG0EdUhMzyoKhgN_pWZFnW6hPYFAiYHv61j14NPdS8zqaIgoUkPFT62_JZsHOvOqeowtSGoouFdDIUMk4HBU04Uo1JcVBqhL197LFlaEuv0eo/s400/2015-04-26+14.04.47.jpg" width="400" /></a></div>
<span style="color: #575757; font-family: inherit;"><span style="background-color: white; line-height: 21.5599994659424px;"><br /></span></span>
<span style="color: #575757; font-family: inherit;"><span style="background-color: white; line-height: 21.5599994659424px;">Así que pensé en decorar el pastel para el cumple de mi sobrina mayor en temática Frozen.</span></span><br />
<span style="color: #575757; font-family: inherit;"><span style="background-color: white; line-height: 21.5599994659424px;"><br /></span></span>
<span style="color: #575757; font-family: inherit;"><span style="background-color: white; line-height: 21.5599994659424px;">Además escogí un sabor clásico -vainilla- pero con un toque, utilizando vainilla natural en vez de extracto, y un relleno clásico (crema de chocolate y mermelada de frutos rojos). todo del gusto de mis sobrinas</span></span><br />
<span style="color: #575757; font-family: inherit;"><span style="background-color: white; line-height: 21.5599994659424px;"><br /></span></span>
<span style="color: #575757; font-family: inherit;"><span style="background-color: white; line-height: 21.5599994659424px;">Aquí os dejo la videoreceta!</span></span><br />
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<span style="font-family: inherit;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/HExB9JQbCM0/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/HExB9JQbCM0?feature=player_embedded" width="320"></iframe></span></div>
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<span style="font-family: inherit;">Vamos al lío</span></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #575757; line-height: 21.5599994659424px;"><u></u></span><br />
<span style="color: #575757;"><span style="background-color: white; line-height: 21.5599994659424px;"><u>Bizcocho de vainilla natural. </u></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #575757;"><span style="background-color: white; line-height: 21.5599994659424px;"><br /></span></span>
<span style="color: #575757;"><span style="background-color: white; line-height: 21.5599994659424px;">Ingredientes para tres moldes de 15 cm o dos de 20cm:</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #575757;"><span style="background-color: white; line-height: 21.5599994659424px;"><br /></span></span>
<span style="color: #575757;"><span style="background-color: white; line-height: 21.5599994659424px;">200g de aceite suave</span></span></span><br />
<span style="color: #575757;"><span style="background-color: white; font-family: inherit; line-height: 21.5599994659424px;">200g de azúcar</span></span><br />
<span style="color: #575757;"><span style="background-color: white; font-family: inherit; line-height: 21.5599994659424px;">200g de harina</span></span><br />
<span style="color: #575757;"><span style="background-color: white; font-family: inherit; line-height: 21.5599994659424px;">2 cucharaditas de levadura química tipo Royal</span></span><br />
<span style="color: #575757;"><span style="background-color: white; font-family: inherit; line-height: 21.5599994659424px;">4 huevos</span></span><br />
<span style="color: #575757;"><span style="background-color: white; font-family: inherit; line-height: 21.5599994659424px;">1 vaina de vainilla</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaEABKpz16En4jBSqEwnNMGflinVzNINVrrg28FXSMCIy_J2_D2nlFD7hyphenhyphena7G_DYtD-j34m0pQ_H1DQXEE0gFDGTzt7Kv4lEvSVGuOUXuBAxrn1NSM2zse1UKgrU8WUlvHrzG6v1-s3s/s1600/2015-04-25+22.46.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaEABKpz16En4jBSqEwnNMGflinVzNINVrrg28FXSMCIy_J2_D2nlFD7hyphenhyphena7G_DYtD-j34m0pQ_H1DQXEE0gFDGTzt7Kv4lEvSVGuOUXuBAxrn1NSM2zse1UKgrU8WUlvHrzG6v1-s3s/s320/2015-04-25+22.46.16.jpg" width="320" /></span></a></div>
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Precalentamos el horno a 180º y engrasamos los moldes que vayamos a usar (3 de 15cm)</span><br />
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Mezclamos aceite y azúcar con la batidora. Añadimos uno a uno los huevos y las semillas de la vaina de vainilla.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOusX5YWApYdOosvG5AxDPMMQ5jOcSx0sTx3kHyv1rTiH5jSZjyh9LFL74CvPthIgAf8ULG-M4Am-qqdyjaX0VoZmOBA1mpqrGJUbJYBCMkRjkzGWvC0OROvxpHS2QPAFgyQKxQ9shes/s1600/2015-04-25+22.59.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOusX5YWApYdOosvG5AxDPMMQ5jOcSx0sTx3kHyv1rTiH5jSZjyh9LFL74CvPthIgAf8ULG-M4Am-qqdyjaX0VoZmOBA1mpqrGJUbJYBCMkRjkzGWvC0OROvxpHS2QPAFgyQKxQ9shes/s320/2015-04-25+22.59.34.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Tamizamos la harina y la levadura química y batimos hasta que estén mezclados. No sobrebatir, ya que hará que los bizcochos queden demasiado compactos.</span></div>
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<span style="font-family: inherit;">Repartir la mezcla entre los moldes y hornear 30-45 minutos o hasta que un palillo salga limpio. </span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAq_vXi61X563n8oy1fHfHt_RtyfhpLhItHuasQgJidly4weKApPk3XpbsYM4wwNrbM28bnbkYIpD23SQD5gmr4Etk4VLPjeIRywO2kTd7B1CGFwcNSJ6q1txynptuGOUh01E8s08tG4/s1600/2015-04-25+23.07.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAq_vXi61X563n8oy1fHfHt_RtyfhpLhItHuasQgJidly4weKApPk3XpbsYM4wwNrbM28bnbkYIpD23SQD5gmr4Etk4VLPjeIRywO2kTd7B1CGFwcNSJ6q1txynptuGOUh01E8s08tG4/s200/2015-04-25+23.07.26.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9E-mqIMrX0l-Cx4n32-xZGReI4m_n5pnaZB1kT8ZaJWUC-Xh8yfnl6gszXOUSARwF6pZx8pE0-KeGWZqP4hCa5G-aUhnOlnQKSyaSgk_8awamPiiUJjvz713QiOT5SYNX9Dsrr22PqwQ/s1600/2015-04-25+23.11.59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9E-mqIMrX0l-Cx4n32-xZGReI4m_n5pnaZB1kT8ZaJWUC-Xh8yfnl6gszXOUSARwF6pZx8pE0-KeGWZqP4hCa5G-aUhnOlnQKSyaSgk_8awamPiiUJjvz713QiOT5SYNX9Dsrr22PqwQ/s200/2015-04-25+23.11.59.jpg" width="200" /></a></span></div>
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<span style="color: #575757;"><span style="background-color: white; font-family: inherit; line-height: 21.5599994659424px;">Pinchar con un palillo y mientras todavía esta caliente remojar con el almíbar que dejara nuestro bizcocho super jugoso.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsiZarsXvGLpXbEK2NteBJSrSQCT3zJ3Ln1IL5GNaL8txlKBU1P7B-XU7jO59O5sWP-eWV3XK5FCZW3V8EAy2-CycxcKeOA7VmXaIOUxFScCVbKOeg_HVU-1e2rPNn1sRcTCxl6dSKn4/s1600/2015-04-25+23.56.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsiZarsXvGLpXbEK2NteBJSrSQCT3zJ3Ln1IL5GNaL8txlKBU1P7B-XU7jO59O5sWP-eWV3XK5FCZW3V8EAy2-CycxcKeOA7VmXaIOUxFScCVbKOeg_HVU-1e2rPNn1sRcTCxl6dSKn4/s320/2015-04-25+23.56.40.jpg" width="320" /></span></a></div>
<span style="font-family: inherit;"><br />
<u>Almíbar vainilla natural</u></span><br />
<span style="font-family: inherit;"><br />
</span><br />
<ul>
<li><span style="font-family: inherit;">100ml agua </span></li>
<li><span style="font-family: inherit;">100gr de azúcar</span></li>
<li><span style="font-family: inherit;">1 vaina de vainilla</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkq1FyjIlrrY3KuJ25O0zyXmrld5kXS7-U2EHwUMQJ3Uyh7kAtMmIwf5v-bLfROIl5uKJ4OBri0Un7Xug6TRFb58LKG8KXbnw7bHc7mpjtGwwPV8OdHLBviuxzhaT_nAsRd9S7rdWfkw0/s1600/2015-04-25+23.25.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkq1FyjIlrrY3KuJ25O0zyXmrld5kXS7-U2EHwUMQJ3Uyh7kAtMmIwf5v-bLfROIl5uKJ4OBri0Un7Xug6TRFb58LKG8KXbnw7bHc7mpjtGwwPV8OdHLBviuxzhaT_nAsRd9S7rdWfkw0/s320/2015-04-25+23.25.57.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;">Mientras el bizcocho esta en el horno prepararemos el almíbar.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9eQNlhkJIe9C9WBydOjwiTZWISWoLjcRvb9ko3KNX5oRfZLAySSGRCYbN7ssGLYlnehHzD9t1qVv2x0_WWiu4NKAd7zS7jVf_gu7EKRguRAxFXUKuMJ3t1KiZnv4Qd6rYKm5pIxI1D4/s1600/2015-04-25+23.31.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9eQNlhkJIe9C9WBydOjwiTZWISWoLjcRvb9ko3KNX5oRfZLAySSGRCYbN7ssGLYlnehHzD9t1qVv2x0_WWiu4NKAd7zS7jVf_gu7EKRguRAxFXUKuMJ3t1KiZnv4Qd6rYKm5pIxI1D4/s320/2015-04-25+23.31.08.jpg" width="320" /></span></a></div>
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pondremos agua, azúcar y semillas de vainilla en un cazo al fuego, y dejaremos hervir hasta que reduzca</span><br />
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Una vez remojados los bizcochos, los dejaremos enfriar antes de desmoldar.</span><br />
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcyMICqZjsZLNsuxmQSHh85CnH8VhRQPkiecSe8JXA3HrI8Clmjj0Bb47yXwndlayVhwZ3-v__iHPmM_CVd35ySQ9CQQeGESDIjnJXOU76H2oM7l8h3jV-DISgsRjQvG5jg9gvS7SfCM/s1600/2015-04-25+23.59.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcyMICqZjsZLNsuxmQSHh85CnH8VhRQPkiecSe8JXA3HrI8Clmjj0Bb47yXwndlayVhwZ3-v__iHPmM_CVd35ySQ9CQQeGESDIjnJXOU76H2oM7l8h3jV-DISgsRjQvG5jg9gvS7SfCM/s200/2015-04-25+23.59.54.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMp9pAbqVj14M1hVdnwx8xCWyVc6TmnUX8HN_6hjkMZhSRhgcliTO_bJ2q9el40MDLDax9CPQb4QIE7_7uZLqS9w6pXkvGlAs97-5iSCwIHKiw44X6S7jxNqce8zlZD91Ep-GPAdZL1HU/s1600/2015-04-26+10.48.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMp9pAbqVj14M1hVdnwx8xCWyVc6TmnUX8HN_6hjkMZhSRhgcliTO_bJ2q9el40MDLDax9CPQb4QIE7_7uZLqS9w6pXkvGlAs97-5iSCwIHKiw44X6S7jxNqce8zlZD91Ep-GPAdZL1HU/s200/2015-04-26+10.48.14.jpg" width="200" /></a></span></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #575757; line-height: 21.5599994659424px;"><br /></span>
<span style="color: #575757;"><span style="background-color: white; line-height: 21.5599994659424px;"><u>Relleno:</u></span></span></span><br />
<span style="font-family: inherit;"><br />
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<ul>
<li><span style="background-color: white; color: #575757; font-family: inherit; line-height: 21.5599994659424px;">Crema de chocolate negro</span></li>
<li><span style="background-color: white; color: #575757; font-family: inherit; line-height: 21.5599994659424px;">mermelada de frutas del bosque</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMTv0iu9WcY2H7yxygWulwqWhNP5p2zH5PzllYkr_nYw8UM5wlS6ArYTx1xdtGZBN5xVbZ62lIQQk2SZfqkx1cLWLSGTG5LXULQJD3n0B9zi7Z4ET7var1V5Crs2Z8KDjHAZiF4qG4_8/s1600/2015-04-26+10.54.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMTv0iu9WcY2H7yxygWulwqWhNP5p2zH5PzllYkr_nYw8UM5wlS6ArYTx1xdtGZBN5xVbZ62lIQQk2SZfqkx1cLWLSGTG5LXULQJD3n0B9zi7Z4ET7var1V5Crs2Z8KDjHAZiF4qG4_8/s320/2015-04-26+10.54.30.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuzygiMv4mNsarlYEn_Tg9uPhuqQibmZTPSOYksz7RjRkbwkrCqhzuORnmtq58ugxteVeKnwDAzoU8C4foBM8J1Y8DFw38T-Bmxd-OlqW8wVR8Q9-0ohQ1znzzRAyPTkM1I01RVu5hDA/s1600/2015-04-26+10.49.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuzygiMv4mNsarlYEn_Tg9uPhuqQibmZTPSOYksz7RjRkbwkrCqhzuORnmtq58ugxteVeKnwDAzoU8C4foBM8J1Y8DFw38T-Bmxd-OlqW8wVR8Q9-0ohQ1znzzRAyPTkM1I01RVu5hDA/s200/2015-04-26+10.49.54.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2l0JdXwfmqJdbbIglDcqmBthZqVf6Wm3pd78V8r8Kde7TuUOX4NjFV1kIt36cx35TDiC8euYtPW0LebZDATNLTCd5JHzhVHkuFuj8yBB4JFTddffrqaZz0Nu0Uj-Rw-9a-E-B67MhJLI/s1600/2015-04-26+10.52.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2l0JdXwfmqJdbbIglDcqmBthZqVf6Wm3pd78V8r8Kde7TuUOX4NjFV1kIt36cx35TDiC8euYtPW0LebZDATNLTCd5JHzhVHkuFuj8yBB4JFTddffrqaZz0Nu0Uj-Rw-9a-E-B67MhJLI/s200/2015-04-26+10.52.52.jpg" width="200" /></a></span></div>
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Igualaremos con un cuchillo de pan o la lira los bizcochos y pondremos una capa de crema de chocolate y otra de mermelada entre los bizcochos</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkBG_T6B6UTAaBAKs5i9IbRiUaVmbnCUKYq7FFA9UzBMG1LOV1iuKMc3zEN4rTQxmie7FP8VzwtzM_IAGv8wrqSXnVtj4mIyo6E0kilNkWSfIG5Rqs2BlnLI3w3krBjRtI2GQm_pZmvc/s1600/2015-04-26+11.10.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkBG_T6B6UTAaBAKs5i9IbRiUaVmbnCUKYq7FFA9UzBMG1LOV1iuKMc3zEN4rTQxmie7FP8VzwtzM_IAGv8wrqSXnVtj4mIyo6E0kilNkWSfIG5Rqs2BlnLI3w3krBjRtI2GQm_pZmvc/s320/2015-04-26+11.10.39.jpg" width="320" /></span></a></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #575757; line-height: 21.5599994659424px;"><br /></span>
<span style="color: #575757;"><span style="background-color: white; line-height: 21.5599994659424px;"><u>Cobertura:</u></span></span></span><br />
<span style="font-family: inherit;"><br />
</span><br />
<ul>
<li><span style="background-color: white; color: #575757; font-family: inherit; line-height: 21.5599994659424px;">200gr de Chocolate blanco</span></li>
<li><span style="background-color: white; color: #575757; font-family: inherit; line-height: 21.5599994659424px;">100ml nata</span></li>
</ul>
<span style="font-family: inherit;"><br />
</span><br />
<ul>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWG4eVslXObRFNvO6xSCq1k1IuIXv8F6dt8kQVC4tYdMsWVJLE1pmi5z7QbqJa0lh9PlywGiloHMw5jT5LCtQ9JFih5RiXG1M7BapFcd21H-ZtCXQp0Qd_upj8RSh3prmDyIbE4tWf79U/s1600/2015-04-26+11.26.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWG4eVslXObRFNvO6xSCq1k1IuIXv8F6dt8kQVC4tYdMsWVJLE1pmi5z7QbqJa0lh9PlywGiloHMw5jT5LCtQ9JFih5RiXG1M7BapFcd21H-ZtCXQp0Qd_upj8RSh3prmDyIbE4tWf79U/s320/2015-04-26+11.26.34.jpg" width="320" /></span></a></div>
<span style="color: #575757;"><span style="background-color: white; font-family: inherit; line-height: 21.5599994659424px;">Ponemos en un cazo la nata y cuando rompa a hervir lo echamos sobre el chocolate. Mezclaremos hasta que el chocolate derrita. Dejar enfriar. Si hace falta ponerlo en la nevera.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #575757; line-height: 21.5599994659424px;"><br /></span>
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<span style="font-family: inherit;"><span style="background-color: white; color: #575757; line-height: 21.5599994659424px;"><br /></span>
<span style="background-color: white; color: #575757; line-height: 21.5599994659424px;">Decoramos echando la cobertura de chocolate blanco por encima, poniendo una figura Frozen, virutas de chocolate blanco y copos de nieve de azúcar</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #575757; line-height: 21.5599994659424px;"><br /></span><span style="color: #575757;"><span style="background-color: white; line-height: 21.5599994659424px;">Listo para las peques!!!!</span></span></span><br />
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com2tag:blogger.com,1999:blog-1514582116587647252.post-47861657527935159382015-05-13T14:07:00.000-07:002016-01-02T09:26:58.559-08:00Batido helado antioxidante de yogur y frambuesas sin azúcar<div class="" style="clear: both; text-align: left;">
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Ahora que entramos en época de calor apetece postres fresquitos, verdad?<br />
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Vamos a preparar un batido ligero y antioxidante sin azúcar!</div>
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La videoreceta en mi canal de <a href="https://www.youtube.com/c/Mrwashisancakesblogspot" target="_blank">youtube</a>:</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/CIBEmIvCaTs/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/CIBEmIvCaTs?feature=player_embedded" width="320"></iframe></div>
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<a name='more'></a>Ingredientes:<br />
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<ul>
<li>125 gr de frambuesas (una bandeja)</li>
<li>2 yogures naturales</li>
<li>estevia al gusto</li>
</ul>
<div>
Es muy fácil, primero lavamos y congelamos la fruta (frambuesas, pero también podemos poner arándanos, moras o un poco de cada)</div>
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El truco es tener en el congelador un tupper con fruta lista para preparar el batido.</div>
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Con un vaso batidor ponemos los yogures, estevia al gusto (es un edulcorante de origen natural sin calorías) cuidado que endulza más que el azúcar. Y la fruta congelada directa.</div>
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Accionamos la batidora o el robot y en unos segundos ya tenemos listo el batido.</div>
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Si no tenemos batidora de vaso, usaremos una batidora de brazo o un robot de cocina.</div>
<div>
Ligero, sin azúcar, rápido, fácil, refrescante y antioxidante.</div>
<div>
La frambuesa además del efecto antiox que evita el envejecimiento celular, tiene fibra y minerales como el magnesio.</div>
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A parte de rico, sano!!!<br />
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com2tag:blogger.com,1999:blog-1514582116587647252.post-47065537361491438632015-05-01T14:11:00.001-07:002016-01-02T09:25:18.812-08:00Bundt cake de limón y semillas de amapola<div class="separator" style="clear: both; text-align: center;">
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Hace algún tiempo probé en una ocasión un pastel con semillas de amapola y me encantó.<br />
Así que cuando vi que vendían en el <a href="http://www.fornbalta.cat/" target="_blank">forn Baltà</a> semillas de amapola a granel, compré de inmediato.<br />
Y me lancé a preparar un bundt cake con limón y semillas de amapola que queda espectacularmente jugoso y delicioso.<br />
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Y tenemos videoreceta<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/ukbrwa4Pfis/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/ukbrwa4Pfis?feature=player_embedded" width="320"></iframe></div>
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<h3>
Ingredientes para 6-8 personas:</h3>
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<ul>
<li>85g de mantequilla a temperatura ambiente</li>
<li>245g de azúcar normal</li>
<li>ralladura de la piel de limón y medio</li>
<li>15g de semillas de amapola</li>
<li>165ml de leche</li>
<li>235g de harina</li>
<li>2 cucharaditas de levadura en polvo química (tipo royal)</li>
<li>media cucharadita de sal</li>
<li>3 claras de huevo</li>
</ul>
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Para el almíbar de limón:</div>
<div>
<ul>
<li>el zumo de un limón</li>
<li>la piel rallada de un limón</li>
<li>50g de azúcar</li>
<li>100ml de agua</li>
</ul>
Para el glaseado de limón:</div>
<div>
<ul>
<li>el zumo de un limón</li>
<li>250g de azúcar glas tamizado</li>
</ul>
</div>
<h3>
Elaboración:</h3>
Primero precalentamos el horno a 180 grados.<br />
Poner en un bol la mantequilla (a temperatura ambiente), el azúcar, la ralladura del limón y las semillas de amapola y batir hasta que se mezcle bien.<br />
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Incorporar la leche poco a poco mientras batimos. Puede ser que coja un aspecto como que se ha cortado la masa, es normal.<br />
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Añadimos la harina con la levadura y la sal, bien tamizado, en tres tandas, para que de esta manera se incorpore bien a la masa.<br />
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En otro cuenco, batiremos las claras hasta que esté en punto de nieve. Recordad que es muy importante que no quede rastro de yema en las claras, sino no montarán.<br />
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Una vez que tengamos las claras, las incorporaremos a nuestra mezcla con una cuchara con movimientos suaves y sin batir en exceso.<br />
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Cogemos un molde de bundt cake y lo engrasamos y enharinamos o bien aplicamos spray desmoldante.<br />
Vertemos la masa en el molde y alisamos la superficie.<br />
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Horneamos durante 30 o 35 minutos, dependiendo del horno.<br />
Podemos usar el truco del palillo (si lo clavamos y sale limpio es que ya está cocido).<br />
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Mientras el bizcocho está en el horno, podemos preparar el almíbar de limón.<br />
Ponemos en un cazo el agua, el zumo de limón, la ralladura y el azúcar y lo llevamos a ebullición.<br />
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Herviremos hasta que reduzca a la mitad y tenga una consistencia almibarada.<br />
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Cuando saquemos del horno el bizcocho, lo pincharemos con un palillo repetidamente y aplicaremos el almíbar con un pincel.<br />
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Dejaremos enfriar antes de desmoldarlo. Si sois demasiado ansiosos y no esperáis, se romperá el bundt cake.<br />
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Una vez hemos desmoldado, decoraremos con un glaseado de limón<br />
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Es muy fácil, solamente hay que mezclar azúcar glas y zumo de limón. Veréis que queda como una crema espesa.<br />
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Cuando lo tengamos mezclado, si no tiene la textura que deseamos, añadiremos un poquito más de agua o más azúcar y lo echaremos por encima de nuestro bundt cake.<br />
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Inmediatamente decoraremos con algunas semillas de amapola por encima y ya se puede degustar.<br />
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Queda un bundt cake tremendamente aromático y de textura muy fina y suave. Está delicioso.<br />
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<br />MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com2tag:blogger.com,1999:blog-1514582116587647252.post-11407560604911865982015-04-16T14:05:00.001-07:002016-01-02T09:26:07.272-08:00Trenza de hojaldre extra rápida<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqze2RwsEY9N2WVqaIifqDr-QR4UkYe-LnbKsXWbP1brqlFK3DcbUpYHgt1gZk1C93iBk7eAjBxJ1_Y1Xn5gqWMasxX-HZjnb7iSoD1v2duggxbhn-YlMN_YpI67p-pq5qRoZ77PFy3g/s1600/2015-03-15+21.22.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqze2RwsEY9N2WVqaIifqDr-QR4UkYe-LnbKsXWbP1brqlFK3DcbUpYHgt1gZk1C93iBk7eAjBxJ1_Y1Xn5gqWMasxX-HZjnb7iSoD1v2duggxbhn-YlMN_YpI67p-pq5qRoZ77PFy3g/s1600/2015-03-15+21.22.48.jpg" width="400" /></a></div>
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Para aquellas ocasiones en que tenéis que preparar un postre o una merienda y no tenéis tiempo, siempre es buena idea tener una lamina de hojaldre en la nevera.</div>
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Es una receta muuuuy fácil y rápida que queda deliciosa y crujiente</div>
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Y tenemos también videoreceta!!!</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/YnmaUr_F40E/0.jpg" frameborder="0" height="266" src="http://www.youtube.com/embed/YnmaUr_F40E?feature=player_embedded" width="320"></iframe></div>
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<b>Ingredientes:</b></h4>
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<li style="text-align: left;">Una lámina de hojaldre refrigerada rectangular</li>
<li style="text-align: left;">Relleno: un bote de nutella, nocilla, cabello de ángel, mermelada. En este caso es una mermelada de calabaza casera que prepara mi suegra y que va estupendamente.</li>
<li style="text-align: left;">una yema de huevo o un poco de leche</li>
<li style="text-align: left;">azúcar normal o azúcar glas</li>
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Preparación:</h4>
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Sacamos la lámina de hojaldre de la nevera para que se atempere</div>
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Y precalentamos el horno a 200-210ºC (El envase del hojaldre nos indicará la temperatura y tiempo de horneado)</div>
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Realizamos cortes en diagonal a ambos lados del hojaldre dejando el centro intacto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyRaiQlS3CdIa0E1bR5wKrk5IDTkNdPffs68nggrIoGkyQByQ_t5Xc0FOAi0nUpntiBouUu_zBXK8LpOhHhWfLywa88oqnEzkuIvJVDRXMS1m_4LTDX83Veb07_W_9KnH6e5QjdUNUnI/s1600/2015-03-15+19.10.00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyRaiQlS3CdIa0E1bR5wKrk5IDTkNdPffs68nggrIoGkyQByQ_t5Xc0FOAi0nUpntiBouUu_zBXK8LpOhHhWfLywa88oqnEzkuIvJVDRXMS1m_4LTDX83Veb07_W_9KnH6e5QjdUNUnI/s1600/2015-03-15+19.10.00.jpg" width="320" /></a></div>
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Repartimos el relleno por el centro de la lámina.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6-8iPDV-B8kfjJ2xOYQekGsXUtt6sdqUPF6zz-rWuqHoojzSWGAVxHDm-XTYlKpRZN77AMSQ_d6t7na-iRG3eqJ0Nkj9QyXGXp4PlIm4sS_Uehf-GdSWCycqsm5Da4MqlKSiCqYmuSY/s1600/2015-03-15+19.13.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6-8iPDV-B8kfjJ2xOYQekGsXUtt6sdqUPF6zz-rWuqHoojzSWGAVxHDm-XTYlKpRZN77AMSQ_d6t7na-iRG3eqJ0Nkj9QyXGXp4PlIm4sS_Uehf-GdSWCycqsm5Da4MqlKSiCqYmuSY/s1600/2015-03-15+19.13.04.jpg" width="320" /></a></div>
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Empezamos a cerrar la trenza superponiendo sobre el relleno una tira de cada lado, primero una tira de la derecha y otra de la izquierda y así repetidamente hasta cerrar la trenza.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhajp0oxHTirqd06hijmxPxKN4eu-fqJEGHxehownX-_IpODBbB_em6XYnSd0KUb6aoN7mqrpP0daJCobrg1e87p2OX_KMRXdEBZ6Tm3kyllW1G6DsnxV-k0nh4Jt4_UgjFJGkwhfWJHs/s1600/2015-03-15+19.15.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhajp0oxHTirqd06hijmxPxKN4eu-fqJEGHxehownX-_IpODBbB_em6XYnSd0KUb6aoN7mqrpP0daJCobrg1e87p2OX_KMRXdEBZ6Tm3kyllW1G6DsnxV-k0nh4Jt4_UgjFJGkwhfWJHs/s1600/2015-03-15+19.15.43.jpg" width="320" /></a></div>
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Pintamos con yema de huevo la superficie de la trenza. También podéis pintar con leche, queda igual de bien.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3jgRCM3oVDhbkPaLxHxGzRaNHeLP4DkARtsk9iKQUuvo72jvHCNwZDoTJVzjlaqh_WA7cDmqVa-J9iROTMczwKtIIOSpO94UnrHurs0pPD5vnj63B1kkJFXAToq7Au66THTIqJGNJZI/s1600/2015-03-15+19.22.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3jgRCM3oVDhbkPaLxHxGzRaNHeLP4DkARtsk9iKQUuvo72jvHCNwZDoTJVzjlaqh_WA7cDmqVa-J9iROTMczwKtIIOSpO94UnrHurs0pPD5vnj63B1kkJFXAToq7Au66THTIqJGNJZI/s1600/2015-03-15+19.22.52.jpg" width="320" /></a></div>
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Y espolvoreamos con azúcar normal o glas por encima<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2rI8gc5jIGu_O_BhCwQx4dRNs7hwkM8zOFoBcSXA9nrqA8kqM3s-qF0YqYT8Utcpkh_kzkt5-dJh1UuEy1MA9wNRhsBBrDIY9xftic7uIc_t9sd8KlUraxIGdgk0w9hj9NfrceJKEh0/s1600/2015-03-15+19.24.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2rI8gc5jIGu_O_BhCwQx4dRNs7hwkM8zOFoBcSXA9nrqA8kqM3s-qF0YqYT8Utcpkh_kzkt5-dJh1UuEy1MA9wNRhsBBrDIY9xftic7uIc_t9sd8KlUraxIGdgk0w9hj9NfrceJKEh0/s1600/2015-03-15+19.24.20.jpg" width="320" /></a></div>
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Horneamos unos 20 minutos hasta que el hojaldre esté dorado</div>
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Enfriamos<br />
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Y ya podemos servir y degustar la trenza de hojaldre rellena<br />
Parece muy elaborada, pero ya habéis visto lo fácil que es.<br />
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Crujiente, riquísimo, fácil y rápido, que más se puede pedir?<br />
Hacerla trenza con relleno salado, quizás... Se puede rellenar con jamón york y queso de cabra, bacon y espinacas salteadas, jamón serrano y parmesano, ...<br />
Y de dulce-salado: queso manchego y mermelada de pimiento, paté y cebolla caramelizada, sobrasada y miel,...<br />
Uff, cuantas posibilidades!!!!<br />
;-)<br />
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com2tag:blogger.com,1999:blog-1514582116587647252.post-56302359013826315432015-03-20T12:09:00.001-07:002016-01-02T09:28:07.080-08:00Tarta de chocolate y rosas de fresa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCecyuElvAtkFDjzHsXJYnv-ywYMWWu77WYuA57AmZ94iv6whcdqpCTMI_A5uhFEIvNTK_TnxlluKCNZm8mPvRNAXwGlwJtIyncUwpkCo2TVo4FAcy9XJIgugTi2ZowuYRHkBg-hBbLc/s1600/2015-03-08+11.08.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCecyuElvAtkFDjzHsXJYnv-ywYMWWu77WYuA57AmZ94iv6whcdqpCTMI_A5uhFEIvNTK_TnxlluKCNZm8mPvRNAXwGlwJtIyncUwpkCo2TVo4FAcy9XJIgugTi2ZowuYRHkBg-hBbLc/s1600/2015-03-08+11.08.06.jpg" width="640" /></a></div>
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<span style="background-color: white; font-family: inherit;">A mi siempre me han encantado las fresas con chocolate (y las fresas con moscatel, pero eso ya es otra historia), y el otro día tenían en la frutería unos fresones tan hermosos... que mira por donde me animé a hacer esta tarta de dos pisos de chocolate con fresas!</span><br />
<span style="background-color: white; font-family: inherit;"><br /></span>
<span style="background-color: white;"><span style="font-family: inherit;">Y </span>además<span style="font-family: inherit;"> como se </span>está<span style="font-family: inherit;"> convirtiendo en una costumbre, hay videoreceta!</span></span><br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/YVvhdWZzsos" width="480"></iframe></div>
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<span style="background-color: white; font-family: inherit;">Los ingredientes para el bizcocho (2 de hecho) para una tarta para 6-8personas son:</span><br />
<b style="line-height: 19.6000003814697px; text-align: justify;"><u><span style="background-color: white; font-family: inherit;"><br /></span></u></b>
<b style="line-height: 19.6000003814697px; text-align: justify;"><u><span style="background-color: white; font-family: inherit;">Ingredientes para el Bizcocho</span></u></b><br />
<ul><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCs36jktM9rq0L8cyNJ78LuKG5lW4_87890kHw_ZeiwntEALY1C4rtTQNmyxJH0CNIm_NK5ow5u2jNAzOUx2MOOcbhP73Sab1nNIvoWUnInG-NhVtNSSRdqptUS47j2yMfKi3VzH1FCfo/s1600/2015-03-07+12.39.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCs36jktM9rq0L8cyNJ78LuKG5lW4_87890kHw_ZeiwntEALY1C4rtTQNmyxJH0CNIm_NK5ow5u2jNAzOUx2MOOcbhP73Sab1nNIvoWUnInG-NhVtNSSRdqptUS47j2yMfKi3VzH1FCfo/s1600/2015-03-07+12.39.52.jpg" width="320" /></a></div>
<ul style="list-style: disc; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white; font-family: inherit;">100 gr. mantequilla a temperatura ambiente.</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white; font-family: inherit;">260 gr de azúcar blanquilla (el normal).</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white; font-family: inherit;">2 huevos.</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white; font-family: inherit;">1/2 cucharadita de extracto de vainilla.</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white; font-family: inherit;">45 gr de cacao en polvo. (Yo uso cacao puro Valor)</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white; font-family: inherit;">3/4 de cucharadita de levadura en polvo.</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white; font-family: inherit;">3/4 de cucharadita de bicarbonato sódico.</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white; font-family: inherit;">Una pizca de sal.</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white; font-family: inherit;">170 gr de harina.</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 19.6000003814697px;">150 ml de leche (la que </span></span><span style="line-height: 19.6000003814697px;">tengáis.</span><span style="font-family: inherit;"><span style="line-height: 19.6000003814697px;"> abierta).</span></span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="background-color: white; font-family: inherit;">200g de fresas o fresones cortados a daditos</span></li>
</ul>
</ul>
Empezamos precalentando el horno a 180º.<br />
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Cortamos las fresas a daditos no muy pequeños y reservamos<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-F2_Z7wa1Hy7nuKv2ysS9qrEa_0P-jZQ36sKELbTG_5AyZkR3BDonNe2CsOwbxbkk2aV2Hi9SbXaMP0NuJJpw5wKfmW3LQ0Nzaf4qWLdvYh-JLYCRgqWf2SnxVkqCkimJhyNWS9FXCJY/s1600/2015-03-07+12.52.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-F2_Z7wa1Hy7nuKv2ysS9qrEa_0P-jZQ36sKELbTG_5AyZkR3BDonNe2CsOwbxbkk2aV2Hi9SbXaMP0NuJJpw5wKfmW3LQ0Nzaf4qWLdvYh-JLYCRgqWf2SnxVkqCkimJhyNWS9FXCJY/s1600/2015-03-07+12.52.33.jpg" width="320" /></a></div>
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Batimos la mantequilla a temperatura ambiente y el azúcar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepOc8SYhzRjiocRajL8Hn6GPY-i0tYR7WPzjHlum0KXk-zPlQ6VD5VRk4UnwwlDSb66r9KakgVePUNTcZfvZCwonAbgngPlxoxTNehrQQpBBuIsD5okCXHr0r15FRdyAEXmkCCaxAsBU/s1600/2015-03-07+12.52.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepOc8SYhzRjiocRajL8Hn6GPY-i0tYR7WPzjHlum0KXk-zPlQ6VD5VRk4UnwwlDSb66r9KakgVePUNTcZfvZCwonAbgngPlxoxTNehrQQpBBuIsD5okCXHr0r15FRdyAEXmkCCaxAsBU/s1600/2015-03-07+12.52.54.jpg" width="320" /></a></div>
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Añadimos uno a uno los huevos<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xf_eSDj4-wMSpRJlF-J0TUbftfCKGfOuXQGmVl9ViRub_0MJ3duFij3fBwXs8YTglcjhb_Cx1MX42fa5MRs4yG2DB2hnWXjXjuUV29YdteMWQ37gF0RkDxtTef4PirOye_-QQOacDT0/s1600/Nueva+imagen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xf_eSDj4-wMSpRJlF-J0TUbftfCKGfOuXQGmVl9ViRub_0MJ3duFij3fBwXs8YTglcjhb_Cx1MX42fa5MRs4yG2DB2hnWXjXjuUV29YdteMWQ37gF0RkDxtTef4PirOye_-QQOacDT0/s1600/Nueva+imagen.jpg" width="320" /></a></div>
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Batimos</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVy6cqkYr8Hn4_8nFWhj-qR06xGTtCzXpvooqzhXik16Pj91fgckwI9yFmMPMYvrCQDrwAoBgHC7NGDwzwubzskDYAlIqEt-1DkxzZ0XSkEb-gyfag4GRTdfGknRr39pO2eLvOnEJy68Y/s1600/Nueva+imagen+(4).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Mt6YPu5D4sq-GMy_lRuYbcXi6xWwAnl4-cBmLsgzgELzKugHzumstqadtIyk7wD_d3QS4em9qwoETCtpMUv_mfDLuXPF3LLxvOpB6zl2LuzfO9GOf9P8nJpZVrvTKa91awkaI3-2g7M/s1600/2015-03-07+13.04.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Mt6YPu5D4sq-GMy_lRuYbcXi6xWwAnl4-cBmLsgzgELzKugHzumstqadtIyk7wD_d3QS4em9qwoETCtpMUv_mfDLuXPF3LLxvOpB6zl2LuzfO9GOf9P8nJpZVrvTKa91awkaI3-2g7M/s1600/2015-03-07+13.04.53.jpg" width="320" /></a></div>
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Tamizamos y añadimos la mitad de la harina</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWt_6Q7N71KRzQg5pdkKSnFseuv7kXIZUIIGvGtQ3nrbtaGdGD76xU7i8RIExpa9ySvthUaM-AKnttCNA7ePQ-czVDjTuQIl3aM1fGQbqW3yLqTGaJOGiQPsJylcS7ChP1FxceAusUMU/s1600/Nueva+imagen+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWt_6Q7N71KRzQg5pdkKSnFseuv7kXIZUIIGvGtQ3nrbtaGdGD76xU7i8RIExpa9ySvthUaM-AKnttCNA7ePQ-czVDjTuQIl3aM1fGQbqW3yLqTGaJOGiQPsJylcS7ChP1FxceAusUMU/s1600/Nueva+imagen+(1).jpg" width="320" /></a></div>
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Batimos de nuevo. Una vez añadimos la harina al bizcocho mezclamos a baja velocidad y justo lo suficiente, ya que si batimos en exceso el bizcocho pierde esponjosidad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVG-VRn2_8MT9LO-xf2GnVfDPMDE9UXdq08zjw04qsKhURB3s6JQDI86TeTo9-W3OyRJH4rNLuVjbjSD0jHS2778TaWyXCbLVIOO-nzT-QFDrLkxXW2QDScXZDEHCTLKkxcfOhDyJLlLI/s1600/2015-03-07+13.05.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVG-VRn2_8MT9LO-xf2GnVfDPMDE9UXdq08zjw04qsKhURB3s6JQDI86TeTo9-W3OyRJH4rNLuVjbjSD0jHS2778TaWyXCbLVIOO-nzT-QFDrLkxXW2QDScXZDEHCTLKkxcfOhDyJLlLI/s1600/2015-03-07+13.05.02.jpg" width="320" /></a></div>
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Agregamos la leche, el extracto de vainilla y la sal<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmy97a_zN6_NlfEQhEVROW4jJ-9-riVp0-Q82RWouFHNo3SJ3_kzoHpgs9NqTpEYt81xuRQSlYJsZLf3HVPqU_xA7iC_7L4_jATBIq4u83jb1juOnvxPjYoOY9PSGDN_nOy4Q4EZr1Fs/s1600/Nueva+imagen+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmy97a_zN6_NlfEQhEVROW4jJ-9-riVp0-Q82RWouFHNo3SJ3_kzoHpgs9NqTpEYt81xuRQSlYJsZLf3HVPqU_xA7iC_7L4_jATBIq4u83jb1juOnvxPjYoOY9PSGDN_nOy4Q4EZr1Fs/s1600/Nueva+imagen+(2).jpg" width="320" /></a></div>
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Mezclamos<br />
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Por ultimo tamizamos el resto de harina, el cacao, el bicarbonato y levadura e integramos todo.<br />
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Mezclamos</div>
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Repartimos en dos moldes de 20 cm engrasados la masa y los daditos de fresa.<br />
Podemos pesar y dividir la masa o bien repartir igual numero de cucharadas.<br />
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Alisamos con la espátula.<br />
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Como los moldes son bastante altos, para evitar que crezca mucho del medio, ponemos un trapo húmedo cubriendo las paredes del molde.<br />
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Horneamos unos 30-45 min (depende del horno) ya sabéis el truco del palillo; si pinchas y sale limpio es que esta cocido.<br />
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Enfriamos en rejilla antes de desmoldar.<br />
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Vamos a por la crema</div>
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<u><b>Ingredientes crema de fresa:</b></u></div>
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<ul>
<li>300 gr. mantequilla en pomada ( a Tª ambiente)</li>
<li>300 gr. de azúcar glass</li>
<li>250 gr. de fresas o fresones</li>
<li>1/2 cucharadita de extracto de vainilla</li>
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Tamizamos el azúcar</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ehum5LvHfkIw5IYlnwN7vYo-dbBj2R0spNIOSYEPH0oy8mjxZ0WiPcpc44QrUmJ2Fmf08JTpEttl8Hy-KAnett-9rEl5_BcBADum_EGeB0auLSIejjD3Y1nX0_JjRmQ6Bco0vhtEY0E/s1600/2015-03-08+09.44.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ehum5LvHfkIw5IYlnwN7vYo-dbBj2R0spNIOSYEPH0oy8mjxZ0WiPcpc44QrUmJ2Fmf08JTpEttl8Hy-KAnett-9rEl5_BcBADum_EGeB0auLSIejjD3Y1nX0_JjRmQ6Bco0vhtEY0E/s1600/2015-03-08+09.44.21.jpg" width="320" /></a></div>
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Añadimos la mantequilla y el extracto de vainilla</div>
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Batimos al menos 5 minutos</div>
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Mientras tanto lavamos y troceamos las fresas y las picamos en la picadora hasta conseguir un puré</div>
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Colamos las semillas de la fresa del puré con un colador</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Q8I7fk_HeYwywEnWzwUvmDA1gFPtql9BiXF_kcvTU2VfCEIr6_a7SIeBhc2Kt2ouQhEsN2MZWlunwkmpyjzfsxsB1sB08o9Ssz0uCsA5hhms1wUgv2J3kTZ73K5jbc_JIvs4XlM4zb0/s1600/2015-03-08+10.02.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Q8I7fk_HeYwywEnWzwUvmDA1gFPtql9BiXF_kcvTU2VfCEIr6_a7SIeBhc2Kt2ouQhEsN2MZWlunwkmpyjzfsxsB1sB08o9Ssz0uCsA5hhms1wUgv2J3kTZ73K5jbc_JIvs4XlM4zb0/s1600/2015-03-08+10.02.20.jpg" width="320" /></a></div>
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Añadimos poco a poco la fresa colada a la buttercream</div>
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Lentamente para que no se corte</div>
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Hasta que se integre y le de color y sabor a fresa.</div>
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Veréis que bien huele!</div>
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Ponemos la crema en una manga pastelera con una boquilla de estrella cerrada. Y...</div>
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<b><u>El montaje final</u></b></div>
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Ponemos el primer bizcocho y con la manga pastelera aplicamos el relleno del centro hacia afuera formando una rosa grande.</div>
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El segundo bizcocho lo ponemos encima</div>
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El piso superior lo decoraremos con diversas rosas más pequeñas</div>
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Y los huecos los cubriremos de crema también</div>
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Un último toque, de las fresas que nos quedan y con chocolate negro vamos a chocolatear una fresa.</div>
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Derretimos el chocolate al baño maría</div>
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Mojamos la fresa y escurrimos el exceso</div>
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Cuando seque la colocamos sobre el pastel</div>
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El resultado final:</div>
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Lo mejor es que el color de la crema es totalmente natural, sin colorantes añadidos.</div>
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Y al comerte el pastel encuentras los daditos de fruta!</div>
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;-)</div>
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Si os ha gustado, me podéis seguir en:</div>
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Y recuerda que te puedes suscribir al blog:</div>
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com5tag:blogger.com,1999:blog-1514582116587647252.post-40967805060960798472015-03-01T03:17:00.004-08:002016-01-02T09:29:08.502-08:00Cupcakes de choco-calabacín con frosting de dos chocolates<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysCLsCdpns2HR3kFvHFQ2H_qWvSTvE-Pe0DuUOPLMRMntsiUbKDOiLG_M_O_eCMb-zAMR991PmQGtHD2Pmr7-vjWiDJUznkyhgp7sRxxBx0oeHRgCgw5WyjFgMJDOfPFfbPTiUdUCvxI/s1600/2015-02-28+20.20.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysCLsCdpns2HR3kFvHFQ2H_qWvSTvE-Pe0DuUOPLMRMntsiUbKDOiLG_M_O_eCMb-zAMR991PmQGtHD2Pmr7-vjWiDJUznkyhgp7sRxxBx0oeHRgCgw5WyjFgMJDOfPFfbPTiUdUCvxI/s1600/2015-02-28+20.20.46.jpg" width="640" /></a></div>
Esta receta parece extraña porque incorpora una verdura a un postre, pero acaso no está delicioso el pastel de zanahorias?<br />
En este caso el calabacín picado aporta humedad a la masa del bizcocho y muuuucha jugosidad, queda suelto y ligero, el sabor no se aprecia ya que es una verdura muy neutra y el chocolate domina en el sabor del bizcocho.<br />
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Y tenemos videoreceta!!!!<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/PJKAivlZ9e4/0.jpg" frameborder="0" height="266" src="http://www.youtube.com/embed/PJKAivlZ9e4?feature=player_embedded" width="320"></iframe></div>
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<u>Ingredientes para el bizcocho:</u><br />
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<br />
<ul>
<li>180 ml aceite oliva suave</li>
<li>260 gr azúcar moreno</li>
<li>3 huevos M</li>
<li>220 gr harina</li>
<li>1/2 cucharadita levadura química</li>
<li>1 cucharadita bicarbonato</li>
<li>1 pizca de sal</li>
<li>45 gr cacao puro sin azúcar</li>
<li>1 cucharadita de extracto de vainilla</li>
<li>225 gr calabacín con piel</li>
</ul>
<br />
<br />
<u>Ingredientes para las cremas:</u><br />
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<ul>
<li>250 gr de mantequilla a temperatura ambiente</li>
<li>250 gr de azúcar glass tamizado</li>
<li>2 cucharadas de leche</li>
<li>1 cucharadita de extracto de vainilla</li>
<li>75 gr de chocolate blanco</li>
<li>75 gr de chocolate negro</li>
</ul>
Empezamos con el bizcocho<br />
Precalentar el horno a 180 grados.<br />
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<br />
Picar el calabacín hasta que quede con textura de puré.<br />
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<br />
<br />
Mezclamos el azúcar y el aceite<br />
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Y vamos incorporando los huevos uno a uno<br />
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<br />
Tamizamos la harina, el bicarbonato, la levadura, el cacao y la sal y lo incorporamos a la masa<br />
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Añadimos por último el puré de calabacín y la esencia de vainilla.<br />
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Si trituramos suficientemente el calabacín el puré se integra perfectamente con la masa y no se notará absolutamente nada en la textura del bizcocho.<br />
<br />
Una vez tenemos la mezcla homogénea, llenamos las cápsulas en dos tercios de su capacidad.<br />
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Horneamos a 180 grados unos 25-35 minutos dependiendo de vuestro horno. Ya sabéis el truco del palillo, si pinchamos y sale limpio es que ya está cocido.<br />
<br />
Dejamos enfriar cinco minutos y pasamos a rejilla para que se enfríe del todo. Es importante que se enfríe sobre una rejilla porque sino las cápsulas de papel se despegan.<br />
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Veréis que el bizcocho queda muy esponjoso, es gracias al puré de calabacín. Es un bizcocho no muy dulce y bastante chocolateado.<br />
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<br />
Vamos a endulzarlo un poquito con las cremas de chocolate... Vamos a ello!<br />
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Primero tamizamos el azucar glass y le añadimos la mantequilla en pomada (a temperatura ambiente).<br />
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También añadimos las dos cucharadas de leche y la cucharadita del extracto de vainilla. Podéis usar cualquier tipo de leche, la que tengáis abierta, en este caso yo he utilizado una leche de soja light.<br />
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Mezclamos bien todos estos ingredientes al menos cinco minutos. Una vez obtenida la textura cremosa y la mantequilla esté bien blanqueada, separamos la masa en dos partes iguales.<br />
Calentamos el chocolate blanco y el chocolate negro al microondas para derretirlos y los dejamos a temperar. Es mejor poner pocos segundos en el microondas y hacerlo poco a poco para que el chocolate no se queme, especialmente el blanco.<br />
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Una vez atemperado, agregamos cada tipo de chocolate a una mitad de la masa anterior y batimos bien durante dos o tres minutos más. Acordaros de rebañar bien los bordes para que la crema quede bien integrada.<br />
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De esta manera, conseguiremos dos cremas de dos chocolates diferentes, la crema de chocolate blanco y la crema de chocolate negro.<br />
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Pondremos cada una de estas cremas en una manga pastelera con la punta cortada y a su vez, introduciremos estas mangas dentro de una tercera manga con boquilla. De esta manera, cuando presionemos la manga saldrá mitad y mitad de cada crema consiguiendo el efecto de frosting de dos colores. En este caso he utilizado una boquilla de estrella cerrada, pero podéis utilizar la que más os guste.<br />
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Para finalizar la decoración aplicamos unas piedrecitas de chocolate metalizado crujiente que combinan perfectamente con los colores de nuestros cupcakes y sobretodo con el sabor, a parte de darle ese toque "crunch".<br />
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Aunque estos cupcakes lleven verdura, no se aprecia para nada en su sabor y le da una esponjosidad espectacular, quedando unos bizcochos muy ligeros.<br />
Espero que os guste y los disfrutéis ;-)<br />
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com2tag:blogger.com,1999:blog-1514582116587647252.post-83131804461653573242015-02-24T13:06:00.000-08:002016-01-02T09:30:15.978-08:00Orange carrot cake / Tarta de zanahoria a la naranja<div class="separator" style="clear: both; text-align: center;">
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Me encanta el carrot cake, y cuando encontré esta receta que lleva naranja pensé que tenía que hacerla y.... queda espectacular, la naranja le da un toque fresco y aromático muy interesante.<br />
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Yo no le pongo nueces por el tema de alergias, pero ya sabéis que al carrot cake le queda estupendo un puñadito de nueces.<br />
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Vamos al lío!<br />
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Videoreceta</div>
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Ingredientes para el bizcocho (unas 6 personas):<br />
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<ul>
<li>175 ml aceite de girasol</li>
<li>175 g de azúcar moreno</li>
<li>175 g de harina</li>
<li>1 cucharadita de levadura química</li>
<li>175g de zanahoria rayada</li>
<li>3 huevos M</li>
<li>85 g pasas</li>
<li>1 cucharadita de canela molida</li>
<li>1/2 cucharadita nuez moscada</li>
<li>ralladura de una piel de naranja.</li>
</ul>
Precalentamos el horno a 180º y engrasamos un molde de 20cm<br />
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Empezamos batiendo aceite y azúcar<br />
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e incorporamos los huevos uno a uno<br />
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ahora hay que añadir zanahoria, pasas y ralladura<br />
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tamizar e incorporar la harina y levadura, canela y nuez moscada.<br />
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<div>
remover hasta tener una masa homogénea</div>
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pasar la masa al molde engrasado y hornear 45-60min dependiendo del horno. Ya sabéis, hasta que al pinchar con el palillo salga limpio<br />
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una vez horneado, dejar enfriar sobre rejilla antes de desmoldar<br />
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Ingredientes para el glaseado:<br />
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<ul>
<li>150g de queso crema</li>
<li>75g de azúcar glas</li>
<li>1cucharada de zumo de naranja</li>
</ul>
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mezclar el queso (bien frío de la nevera), el azúcar glas y el zumo y batir bien hasta que tenga consistencia homogénea.<br />
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Queda una textura como de batido<br />
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Cubriremos el pastel con una espátula, que quede irregular.<br />
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Y decoramos con unas ratinas de azúcar<br />
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Ya podemos disfrutar del carrot cake a la naranja con una copita de cava rosado. ;-)<br />
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<br />MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com2tag:blogger.com,1999:blog-1514582116587647252.post-17800024006559096872015-02-11T11:00:00.000-08:002016-01-02T09:22:47.137-08:00Muffins salados de tortilla de patata rellenos de queso de cabra<div class="separator" style="clear: both; text-align: center;">
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Este jueves es el día de la tortilla.<br />
¿Qué os parece sorprender con una tortilla diferente?<br />
Prepararemos un trampantojo: lo que parece un postre, en realidad es un plato salado.<br />
Vamos al lío chic@s y veréis que fácil. Es como preparar tortilla de patatas pero al horno.<br />
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Necesitamos para 8 muffins<br />
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<br />
-500g de patatas (un par de patatas grandes)<br />
-125g de cebolla (1/2 cebolla aprox.)<br />
- 4 huevos<br />
-1 vaso de leche<br />
-1 cucharada de harina de maiz<br />
-1 cucharadita de levadura química<br />
- aceite<br />
- sal<br />
- rulo de queso de cabra<br />
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y para decorar:<br />
-mayonesa<br />
-cebolla frita<br />
-tomatitos cherry<br />
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Empezamos pelando las patatas y cortándolas a trocitos bastante pequeños.<br />
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<br />
Cortamos también la cebolla pequeña.<br />
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Vamos a cocerlo al microondas. Las ponemos en el cocedero de silicona, salamos y al microondas 15-20 min a potencia máxima. A media cocción removemos bien mezclándolo todo.<br />
Si lo preferís se puede freír en la sarten, pero así queda mas sano al no usar aceite para freir.<br />
UN TRUCO: Si no tenéis cocedero de silicona, podéis ponerlo entre dos platos del mismo tamaño (uno haciendo de tapa) y queda bien igual al micro.<br />
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Mientras tanto batimos muy bien los huevos, a mano o con la batidora eléctrica. Bien batidos que espumeen y añadimos sal.<br />
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En un vasito disolvemos la maizena (harina de maiz) y la levadura en leche y lo incorporamos a los huevos.<br />
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Por último, una vez cocida, añadimos la patata y la cebolla con un chorrito de aceite y mezclamos todo.<br />
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Precalentamos el horno a 180º.<br />
Con esta mezcla llenamos las cápsulas. He usado cápsulas de muffin rígidas pero se puede usar de cupcake también ( cocerán antes por ser mas pequeñas) y os saldrán más unidades.<br />
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Primero la mitad, agregamos una rodaja de queso de cabra y llenamos hasta el borde de mezcla.<br />
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Horneamos 30-40min a 180º (depende del horno) hasta que el huevo cuaje y quede doradito.<br />
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Enfriamos en rejilla y decoramos.<br />
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En una manga pastelera ponemos mayonesa y la aplicamos como si fuese buttercream.<br />
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echamos por encima cebolla frita y decoramos con un cherry a modo de guinda.<br />
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A disfrutar!!!!!!!!!<br />
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Lo mejor: la sorpresa del queso de cabra al comerlo! ;-)<br />
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<br />MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com4tag:blogger.com,1999:blog-1514582116587647252.post-76340351863962809652015-02-06T07:51:00.001-08:002015-02-06T07:53:30.215-08:00Ganador concurso Navidad CanalCocinaEstoy superhappy por haber ganado el concurso de recetas navideñas de canal cocina!!!<br><div class="separator" style="clear: both;"><a href="http://canalcocina.es/concursos/participar/recetas-de-navidad" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://canalcocina.es/concursos/participar/recetas-de-navidad</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnGfgEHVuoCT3ACj82LM0TLD707-Wf3ghEmbD9uG6O_JT52T935cfa8-EGxP7xwJ0KGm4wPjkiClALXVdMt_YzFBY8K1OJELdmST1TokPtU4NXutXvkOZzwy568DW5W8aNioI9gKg8RQ/s640/blogger-image-1342583409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnGfgEHVuoCT3ACj82LM0TLD707-Wf3ghEmbD9uG6O_JT52T935cfa8-EGxP7xwJ0KGm4wPjkiClALXVdMt_YzFBY8K1OJELdmST1TokPtU4NXutXvkOZzwy568DW5W8aNioI9gKg8RQ/s640/blogger-image-1342583409.jpg"></a></div><div class="separator" style="clear: both;">:-)</div><div class="separator" style="clear: both;">:-)</div><div class="separator" style="clear: both;">:-)</div>MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com2tag:blogger.com,1999:blog-1514582116587647252.post-81922759720124389812015-02-04T15:10:00.001-08:002016-01-02T09:23:41.712-08:00Salmorejo verde<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: left;">Hoy inauguramos la sección de platos salados con una receta super fácil y diferente, un salmorejo </span></div>
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verde de manzana y rúcula.</div>
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Los ingredientes para preparar dos tazones hermosos de salmrejo verde son:</div>
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<ul>
<li style="text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;">2 manzanas ácidas (Granny) y 2 dulces (Golden)</span></span></li>
<li style="text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;">un par de cucharadas de aceite de oliva virgen</span></span></li>
<li style="text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 cucharadita de vinagre de sidra o blanco</span></span></li>
<li style="text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 pizca de sal</span></span></li>
<li style="text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 diente de ajo</span></span></li>
<li style="text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 rodaja de pan de ayer o unas tostadas si no tenéis.</span></span></li>
<li style="text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 bolsa de rúcula</span></span></li>
<li style="text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 vasito de queso fresco</span></span></li>
<li style="text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;">1 chorro de agua</span></span></li>
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Manos a la obra; pelamos las manzanas.<br />
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Iremos agregando los ingredientes a la batidora americana, pero se puede preparar en la batidora de brazo también exactamente igual.<br />
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La manzana, el diente de ajo sin el corazón (para que no repita)</div>
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El aceite</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTyYJQnHoH1H0JecRbzD9uvypgIGeESZhZL8CMpUIYKarSSb4WgtLpR-_3o9S1lggDx0g0Pft2x0DVxw3qLH1KLNfRloqvXJNxGWDBWtgrQJWDskJoWEdcT1j1QRAiFXt9MXxlRpvosg/s1600/P1160398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTyYJQnHoH1H0JecRbzD9uvypgIGeESZhZL8CMpUIYKarSSb4WgtLpR-_3o9S1lggDx0g0Pft2x0DVxw3qLH1KLNfRloqvXJNxGWDBWtgrQJWDskJoWEdcT1j1QRAiFXt9MXxlRpvosg/s1600/P1160398.jpg" width="320" /></a></div>
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vinagre<br />
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sal<br />
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el queso fresco (es opcional)<br />
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4 tostaditas<br />
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un chorro de agua<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfTlYBWt84Lfa1eE7Lp7-b7AVxUG_ySQM9JjFtVHYRUeCkUAX06a6ldI0nZD1l9LyMM_T4qMlQxADsTH3CjeHTkYgx5YuEIKr3ZR4mTG8oIBGCW86D8MAflbc9XH3Xy4zR1fKFkzg630/s1600/P1160404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfTlYBWt84Lfa1eE7Lp7-b7AVxUG_ySQM9JjFtVHYRUeCkUAX06a6ldI0nZD1l9LyMM_T4qMlQxADsTH3CjeHTkYgx5YuEIKr3ZR4mTG8oIBGCW86D8MAflbc9XH3Xy4zR1fKFkzg630/s1600/P1160404.jpg" width="320" /></a></div>
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empezamos a batir<br />
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coge textura de puré<br />
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y ahora ya nos cabe la rúcula<br />
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que al batir nos dará el intenso color verde<br />
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Ya podemos servir nuestro salmorejo verde<br />
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Podemos acompañar de rodajitas de olivas negras, de huevo duro, taquitos de queso,...</div>
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Yo le he echado un poco de parmesano rayado y daditos de jamón<br />
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El salmorejo verde está muuuuy bueno, super fácil de hacer y es un plato diferente.<br />
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com2tag:blogger.com,1999:blog-1514582116587647252.post-79005815008605243392015-01-16T05:45:00.000-08:002016-01-02T09:39:08.041-08:00Quick apple pie / Tarta de manzana rápida<div class="separator" style="clear: both; text-align: center;">
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Tenéis que preparar un postre para chuparos los dedos y no tenéis tiempo de hacer elaboraciones complicadas?</div>
Aquí os dejo una receta super fácil, y riquísima que os encantará. Usamos masa de pasta brisa ya preparada y no tardaremos nada en preparar la tarta.<br />
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Ingredientes para un molde de 25cm:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81Wr8oSl2v3CtOh_CCfQYV0p4MlSm-PkiLrkFxY4S9zVEAhlcsHtzZ85YPpqp6vtup4u__mIyVHQ7-U-JYYpa4NK0a4FBWxBkfo3dOCj6iBY_CQKd2ah3VegGjoN-iXGKr31vE3FxnM4/s1600/2015-01-03+10.49.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81Wr8oSl2v3CtOh_CCfQYV0p4MlSm-PkiLrkFxY4S9zVEAhlcsHtzZ85YPpqp6vtup4u__mIyVHQ7-U-JYYpa4NK0a4FBWxBkfo3dOCj6iBY_CQKd2ah3VegGjoN-iXGKr31vE3FxnM4/s1600/2015-01-03+10.49.50.jpg" width="320" /></a></div>
- 2 rollos de pasta quebrada (pasta brisa) refrigerada redonda (yo he usado la del Lidl y sale muy bien)<br />
- 3 manzanas grandes de 2 tipos (ácidas y dulces) por ejemplo yo he usado 1 granny smith, 1fuji y 1 golden.<br />
- 5 cucharadas de azúcar (blanco o moreno) yo he usado mitad y mitad. Si os gusta más dulce, hechad más.<br />
- 2 cucharadas de harina<br />
- 1 pizca de nuez moscada<br />
- 2 cucharaditas de canela en polvo<br />
- 1 poco de leche<br />
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y también podemos poner de forma opcional:<br />
- 1 puñado de pasas<br />
- 3 nueces de mantequilla.<br />
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Manos a la obra:<br />
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Empezamos pelando las manzanas y troceándolas.<br />
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Cortamos en trozos no muy pequeños, sin importar la forma.<br />
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Lo echamos a un bol.<br />
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Añadimos el azúcar o la mezcla de azúcares ( el azúcar moreno da un toque de sabor de caramelo estupendo)<br />
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Añadimos la harina que absorberá los jugos de la cocción y dará consistencia al relleno,<br />
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También ponemos las especias si os gusta mucho la canela, podéis echar una cucharadita más.<br />
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Cuidado con la nuez moscada que es muy potente. Si no tenéis tampoco es imprescindible.<br />
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Si queréis, podéis poner un puñado de pasas.<br />
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Mezclamos bien y dejamos reposar unos minutos. Huele de maravilla.<br />
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Mientras tanto precalentamos el horno a 180º,<br />
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Y sacamos la masa del envoltorio y la colocamos con cuidado en el molde previamente engrasado o directamente con el papel de horno.<br />
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Ya podemos echar la mezcla de manzanas que repartiremos por todo el molde.<br />
Opcionalmente se puede añadir pequeñas porciones de mantequilla por encima de la mezcla.<br />
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Con cuidado colocamos por encima la otra masa de pasta brisa.<br />
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Con el sobrante y ayudados del borde del molde doblamos sellando los bordes.<br />
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con un tenedor podemos dar un poco de forma.<br />
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y hacemos un corte en forma de cruz encima para que el vapor escape durante la cocción.<br />
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Espolvoreamos azúcar por encima<br />
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y pintamos con un poco de leche.<br />
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Ya está! Al horno de 50min a 85min (depende un poco de cada horno y lo grande de las manzanas). Hasta que quede bien doradita.<br />
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La podemos acompañar con una bola de helado de vainilla, que le queda muy bien.<br />
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Una receta fàcil y sin complicaciones que os encantará<br />
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com2tag:blogger.com,1999:blog-1514582116587647252.post-87106755725818597412015-01-04T06:03:00.002-08:002016-01-02T09:40:12.736-08:00Cupcakes de turrón de Suchard<div class="separator" style="clear: both; text-align: center;">
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¿No se os ocurre que hacer de postres en estas fiestas navideñas? ¿Os ha sobrado turrón de chocolate y arroz inflado y no sabéis que hacer con él? ¿ Sois adictos al turrón de Suchard? Aquí tenéis una propuesta para los golosos de este turrón : cupcakes de vainilla rellenos de turrón de chocolate y arroz inflado y buttercream de turrón.<br />
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También podéis encontrar la video receta en mi <a href="http://youtu.be/5yBTG6oHMYA" target="_blank">canal de youtube </a><br />
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<b>Ingredientes para el bizcocho (8 cupcakes):</b><br />
- 140g azúcar normal<br />
- 120g harina<br />
- 1.5 cucharadita de levadura química tipo Royal<br />
-1 pizca de sal<br />
-40g de mantequilla a temperatura ambiente<br />
-120 ml leche<br />
-1 cucharadita de extracto de vainilla<br />
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-1 huevo</div>
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-100g de turrón de Suchard<br />
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Empezamos batiendo la mantequilla con el azúcar hasta que se blanquee la mezcla.<br />
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Añadimos el huevo y batimos bien hasta conseguir una mezcla homogénea<br />
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Incorporamos la mitad de la harina con la levadura y la sal. Lo pasamos por el tamiz para que no queden grumos y la harina coja aire. </div>
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Añadimos la leche con el extracto de vainilla a la mezcla y volvemos a batir.</div>
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Ponemos el resto de la harina tamizada y batimos hasta conseguir una mezcla uniforme.<br />
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Ponemos un poco de masa en cada cápsula, luego un trozo de turrón y acabamos de cubrir con el resto de masa, vigilando no llenar las cápsulas del todo.</div>
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Horneamos a 180 grados 25-35 minutos dependiendo de vuestro horno.<br />
Los bizcochos quedan especialmente esponjosos con esta receta. Dejamos enfriar en la rejilla para que no se despegue el papel de la cápsula.<br />
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<b>Ingredientes para la buttercream:</b></div>
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- 250g de azúcar glas</div>
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- 80g de mantequilla</div>
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- 2 cucharadas de leche</div>
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- 1cucharadita de extracto de vainilla</div>
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- 1 cucharada de cacao puro en polvo</div>
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- 100 g de turrón de "Suchard" triturado</div>
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Empezamos triturando el turrón en la picadora para conseguir una textura más fina del arroz inflado.<br />
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Derretimos en el microondas el turrón triturado.<br />
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Batimos la mantequilla, el azúcar glas tamizado en un tamiz muy fino, la leche y la vainilla y cuando la textura sea cremosa, añadimos el turrón triturado y derretido ya templado. Batimos unos cuatro minutos más a velocidad alta y ya tenemos nuestra buttercream de turrón de suchard.</div>
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Pasamos la buttercream a la manga pastelera y utilizaremos una boquilla de agujero grande para que no se nos tapone con los trocitos de arroz inflado.<br />
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Decoraremos aplicando la manga en el sentido inverso de las agujas del reloj, de fuera hacia dentro y decoraremos con un trozo de turrón.<br />
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Et voilà<br />
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Estas cupcakes llevan una sorpresa de turrón en su interior. Si os gusta el turrón de Suchard, amareis esta receta ;-)<br />
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MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com0tag:blogger.com,1999:blog-1514582116587647252.post-47720240583897161282014-12-24T05:33:00.003-08:002014-12-24T05:34:17.876-08:00Feliz Navidad!<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">BON NADAL / FELIZ NAVIDAD / MERRY CHRISTMAS / JOYEUX NOËL / BUON NATALE</span></div>
MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com0tag:blogger.com,1999:blog-1514582116587647252.post-41533185194058876372014-12-21T10:21:00.003-08:002016-01-02T09:41:13.919-08:00Cupcakes de turrón de Jijona navideños<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEL1JvmIbZSOW9t0N88kUxmPTw_w_700y-oRGSMb13oPO8FmbkdrB1XxB6tNOzVUwsUPzLQsdJS80n80dgS3WpeACENg5F0SFPx_bYC8XDLSjhve8nDufL2ixViSBYq3bdJLjdWet-xbk/s1600/P1160468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEL1JvmIbZSOW9t0N88kUxmPTw_w_700y-oRGSMb13oPO8FmbkdrB1XxB6tNOzVUwsUPzLQsdJS80n80dgS3WpeACENg5F0SFPx_bYC8XDLSjhve8nDufL2ixViSBYq3bdJLjdWet-xbk/s1600/P1160468.JPG" width="400" /></a></div>
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Buscáis una receta para sorprender estas fiestas? no sabéis que hacer con las sobras de turrones? Vamos a preparar unos cupcakes con turrón de Jijona (el blando). A mí es un turrón que no me entusiasma, pero los cupcakes han quedado de muerte!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYQpNebCPNTBJdkavYcEmsu_VMjEuD9E9a7J5c3rm5UHDgP1iGCGy0eV3QsOfTF4wK1errCYu18Vc12-26XKzXB7WnrAIatYyOPP8UaeDKKBGLDsPTDKJWsdq42b4Ks2a-Pcv40LRwvY/s1600/P1160461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYQpNebCPNTBJdkavYcEmsu_VMjEuD9E9a7J5c3rm5UHDgP1iGCGy0eV3QsOfTF4wK1errCYu18Vc12-26XKzXB7WnrAIatYyOPP8UaeDKKBGLDsPTDKJWsdq42b4Ks2a-Pcv40LRwvY/s1600/P1160461.JPG" width="213" /></a></div>
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<span style="text-align: justify;">Vamos a por ello:</span></div>
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<u>Ingredientes para el bizcocho:</u></div>
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<li>100 ml de aceite suave (he puesto 50ml de oliva y 50 de girasol) El de girasol es de sabor más neutro y el de oliva más saludable.</li>
<li>190 g de azúcar normal</li>
<li>3 huevos M</li>
<li>220 g de harina</li>
<li>1 cucharadita y media de levadura química</li>
<li>120 ml de leche semidesnatada (he puesto sin lactosa pero puede ser leche normal)</li>
<li>1 cucharadita de extracto de vainilla líquido</li>
<li>75 g de turrón de jijona (dos porciones hermosas)</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFA8W4-PaDfYJalgV-iv_3ZRH7Keyz5bfvqrd7RbHallcti7MBnbjZXF-XAvUcLxFOQaUc4utcDKj-HQ5-pqXlmFNE5ipq2aOc0Y37AMgHzS7kBOF2_e8v2Wc_TBeHDtmNgKr1OIVj-QA/s1600/P1160430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFA8W4-PaDfYJalgV-iv_3ZRH7Keyz5bfvqrd7RbHallcti7MBnbjZXF-XAvUcLxFOQaUc4utcDKj-HQ5-pqXlmFNE5ipq2aOc0Y37AMgHzS7kBOF2_e8v2Wc_TBeHDtmNgKr1OIVj-QA/s1600/P1160430.JPG" width="320" /></a></div>
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Empezamos batiendo azúcar y aceite.<br />
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Y añadimos los huevos 1 a 1.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAu-Vn9jf8bKeh3MfIf9PnxMBr9ULWrycf9p-ba38RARn6zgJ50o8rI5ZXKN7q2dqFmjF0BBgGvkJuHeFDccvPVMQx5T7-TvobDcwNtAbm1Apg9ucO-IpYM_35E2tmkhxLin7byRyQDs/s1600/P1160433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAu-Vn9jf8bKeh3MfIf9PnxMBr9ULWrycf9p-ba38RARn6zgJ50o8rI5ZXKN7q2dqFmjF0BBgGvkJuHeFDccvPVMQx5T7-TvobDcwNtAbm1Apg9ucO-IpYM_35E2tmkhxLin7byRyQDs/s1600/P1160433.JPG" width="320" /></a></div>
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Y batimos a velocidad más rápida un minuto para oxigenar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAznOUG0whPp-HmiF1ies7d_WECgpFdZzUSJRmvI5XvquhbTmEXqH5OZY047jT_b4Kq5z30gGPSTgwdAQN5TT2C3GYO8uwSc38Nj3XxgCAwe_0jEhwL9TtmNIB1aJXN5SlWB-KAilhypU/s1600/P1160434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAznOUG0whPp-HmiF1ies7d_WECgpFdZzUSJRmvI5XvquhbTmEXqH5OZY047jT_b4Kq5z30gGPSTgwdAQN5TT2C3GYO8uwSc38Nj3XxgCAwe_0jEhwL9TtmNIB1aJXN5SlWB-KAilhypU/s1600/P1160434.JPG" width="320" /></a></div>
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Tamizamos la mitad de harina y levadura y lo agregamos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iyBgXZhiKIvsHW8mxp0o-mOTzxMW7QwP7WVLyDVVUjRJ3Pf_S2l8QvcNfdMW6FNz3_g4nhiqTEsQpzMpdJ7mCXVyJv0GOYHXR7Z54Tuh8NvJTVklroTAySGk4shqdBAMutorlu3XkXU/s1600/P1160435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iyBgXZhiKIvsHW8mxp0o-mOTzxMW7QwP7WVLyDVVUjRJ3Pf_S2l8QvcNfdMW6FNz3_g4nhiqTEsQpzMpdJ7mCXVyJv0GOYHXR7Z54Tuh8NvJTVklroTAySGk4shqdBAMutorlu3XkXU/s1600/P1160435.JPG" width="213" /></a></div>
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Batimos a velocidad lenta (una vez incorporada la harina hay que batir a baja velocidad)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNR2n243gMSikS91c6F_PkT9j-0ATvrntJ60USaWmibthnsMM-pmzR2pye635gzi1fH_GDTm-G5c347HL3Ac-_K5aFtzzeZ030UNFInxMiLOeMUQdrMTk9u3hH1GIGAEvP-4bDH_EpmOY/s1600/P1160436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNR2n243gMSikS91c6F_PkT9j-0ATvrntJ60USaWmibthnsMM-pmzR2pye635gzi1fH_GDTm-G5c347HL3Ac-_K5aFtzzeZ030UNFInxMiLOeMUQdrMTk9u3hH1GIGAEvP-4bDH_EpmOY/s1600/P1160436.JPG" width="320" /></a></div>
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Agregamos la leche con la vainilla.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1ly9kwtvpi4XszrujdvDJXBxYoYhrSTiLTHZnGlSqGnmfuoKnrBki3fvQUXnmjUwR64wS6FiTTkKFxwZxDcXGnOVkFNJIwnRyYIg-nA1Uguz5MfOECjoI7rxhU9xTx__v-csrrbPuRU/s1600/P1160437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1ly9kwtvpi4XszrujdvDJXBxYoYhrSTiLTHZnGlSqGnmfuoKnrBki3fvQUXnmjUwR64wS6FiTTkKFxwZxDcXGnOVkFNJIwnRyYIg-nA1Uguz5MfOECjoI7rxhU9xTx__v-csrrbPuRU/s1600/P1160437.JPG" width="320" /></a></div>
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Y acabamos de echar la harina.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1L8PKi-y2nYAZgHhHV-d2zvJoj2Sk181SD0HSUbfrK1f-HsXED-Y9rB6Wg6yu4DJuEXoYiWPcgd4XXbHbvhIGTKatUzSOfJZEp7GrAHIYb6N2Ag7uuuXKgBevniyoMKGmCV_WuYX9pE0/s1600/P1160438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1L8PKi-y2nYAZgHhHV-d2zvJoj2Sk181SD0HSUbfrK1f-HsXED-Y9rB6Wg6yu4DJuEXoYiWPcgd4XXbHbvhIGTKatUzSOfJZEp7GrAHIYb6N2Ag7uuuXKgBevniyoMKGmCV_WuYX9pE0/s1600/P1160438.JPG" width="320" /></a></div>
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Batimos lo justo para que se integre.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgDdnjicYP5fkgsI24bOXToVm0iONqZhtblmYiERHf4JJTNumT1xv4l-a9SRbB5kUqIw0j2-OTuEJCme8ov2ILICceJFbji8tz9Bwwi3057duiJHeHCPs0iS8DSVgZZtIsrdQ20XhwBY/s1600/P1160439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgDdnjicYP5fkgsI24bOXToVm0iONqZhtblmYiERHf4JJTNumT1xv4l-a9SRbB5kUqIw0j2-OTuEJCme8ov2ILICceJFbji8tz9Bwwi3057duiJHeHCPs0iS8DSVgZZtIsrdQ20XhwBY/s1600/P1160439.JPG" width="320" /></a></div>
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Con un tenedor deshacemos el turrón.<br />
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Lo agregamos a la masa.<br />
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Y mezclamos bien.<br />
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Ya podemos llenar nuestras cápsulas con 2/3 partes de masa.<br />
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Horneamos 20-25min a 180grados (como cada horno es un mundo, hasta que al pinchar con palillo salga limpio)<br />
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Dejamos enfriar en la rejilla.<br />
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Vamos a por el frosting. Está muuuy rico.<br />
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<u>Ingredientes para la cobertura:</u><br />
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<ul>
<li>250 g de azúcar glass (yo utilizo el del Lidl porque encuentro que es más fino)</li>
<li>80 g de mantequilla sin sal (a temperatura ambiente)</li>
<li>2 cucharadas soperas de leche</li>
<li>una cacharadita de esencia de vainilla</li>
<li>50 g de turrón de jijona (aplastado con un tenedor)</li>
</ul>
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Empezamos batiendo el azúcar tamizado (con un tamiz muy fino) con la mantequilla, la leche y la vainilla.<br />
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Una vez batido hasta que la mantequilla se aclare (pasa de amarilla a blanca) añadimos el turrón bien desmigado y batimos durante cinco minutos a velocidad alta hasta conseguir una textura cremosa y consistente.<br />
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Ya podemos poner la crema en la manga pastelera.<br />
Un truco: podéis utilizar un vaso alto para poder rellenar la manga más fácilmente.<br />
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Como el turrón de jijona tiene trocitos de almendra, os recomiendo usar una boquilla bien ancha, sino se os va a obturar.<br />
Yo he usado una boquilla de estrella. Podéis aplicar la crema del centro hacia fuera en el sentido de las agujas del reloj y os quedará unas rosas como las que podéis ver.<br />
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Si aplicáis la crema de fuera hacia adentro tendréis unos mini-arbolitos como los de esta fotografía:<br />
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Escoged el que más os guste ;-)<br />
Para darles un toque más navideño, podéis echar por encima nieve de turrón ( esto es, turrón desmigado) y además le da un toque crunch cuando te las comes...<br />
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Feliz Navidad amig@s!<br />
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<br />MrWashiSanhttp://www.blogger.com/profile/03681445973294133779noreply@blogger.com1tag:blogger.com,1999:blog-1514582116587647252.post-34153239504575559412014-12-17T14:45:00.002-08:002016-01-02T09:42:20.632-08:00Pastel (Layer cake) de Red Velvet<br />
Os apetece una porción de tarta Red Velvet?<br />
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Vamos a ver paso a paso como preparar esta tarta clásica y deliciosa. Perfecta para una celebración especial: bizcocho rojo y jugoso con una deliciosa crema de queso.<br />
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Ingredientes para tres moldes de 18cm:<br />
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<ul>
<li>120 ml de aceite de girasol</li>
<li>320 de azúcar</li>
<li>2 huevos</li>
<li>2 cucharadas de cacao puro</li>
<li>3 cucharaditas de extracto de vainilla</li>
<li>colorante rojo en pasta (el Sugarflair extra red va muy bien)</li>
<li>250ml de leche agria (buttermilk) o leche normal + 2 cucharadas de zumo de limón</li>
<li>300g de harina</li>
<li>1 cucharadita de bicarbonato de soda</li>
<li>2 cucharaditas de vinagre blanco</li>
</ul>
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Empezamos?<br />
Precalentamos el horno a 180ºC<br />
Si no tenemos buttermilk, preparamos leche agria casera echando dos cucharaditas de zumo de limón a la leche y dejando reposar unos 10min. Veremos que cuaja y hace grumos.<br />
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Tamizamos la harina y cacao para eliminar apelmazamientos y oxigenar, así quedará mas esponjoso.<br />
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Batimos aceite y azúcar hasta integrar, y vamos añadiendo los huevos 1 a 1 batiendo bien.<br />
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Bajamos la velocidad al mínimo y añadimos la mitad de la harina y cacao. No batiremos en exceso o el bizcocho quedaría duro.<br />
Agregamos la leche, batimos y luego añadimos el resto de harina y cacao.<br />
Batimos de nuevo.<br />
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<span style="text-align: center;">En un vaso ponemos el vinagre y bicarbonato y cuando burbujee añadimos.</span><br />
<span style="text-align: center;">Echamos el aroma de vainilla.</span><br />
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<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
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<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="text-align: center;">Y finalmente el colorante: cogemos pequeñas cantidades con un palillo, incorporamos a la masa y desechamos el palillo. Así evitamos contaminar el bote de colorante. Batimos. Sino es suficiente la intensidad de color, repetimos la operación hasta tener el color rojo intenso.</span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="text-align: center;">El colorante líquido no va tan bien, hay que echar muuuucho para colorear. Os recomiendo el colorante en pasta.</span></div>
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Repartimos en tres moldes. Podemos pesar la masa y dividir.<br />
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Y horneamos 40 min aproximadamente (dependerá del horno), veremos que se separa el bizcocho del molde y al pinchar con un palillo sale limpio.<br />
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Recortamos el sombrerito de los bizcochos con la lira o un cuchillo de pan.<br />
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Así queda plano el bizcocho y el pastel será más estable.<br />
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Desmigamos frotando los sobrantes contra un colador. Reservamos.<br />
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Preparamos la crema de queso:<br />
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Ingredientes:<br />
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<ul>
<li>125 g de mantequilla a temperatura ambiente.</li>
<li>300 g de azúcar glas tamizado con un tamiz muy fino.</li>
<li>125 g de queso crema.</li>
<li>3 cucharadas de leche.</li>
</ul>
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Mezclamos el azúcar tamizado, la mantequilla y la leche. Batimos a velocidad máxima hasta integrar.<br />
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Añadimos el queso crema frío de la nevera, batimos (empezando a velocidad baja y vamos subiendo) mínimo 5 min más.<br />
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Conseguimos una mezcla muy cremosa que pondremos en la manga pastelera (no importa que boquilla pongas)<br />
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Montamos la tarta:</div>
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Primera capa de bizcocho y aplicamos una espiral de crema.<br />
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Segundo bizcocho y nueva espiral.<br />
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Tercer bizcocho y última espiral.<br />
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Acabamos de echar el resto de crema por el lateral.<br />
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y alisamos con una espátula (por eso no importa la boquilla)<br />
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Los palillos nos ayudan a que se mantenga en su sitio (es un truquito)<br />
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No hace falta que quede perfecto.<br />
Al final echamos las migas reservadas por encima y decoramos con unos decoraciones de papel.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-Kiu-Xtr9FuhjFcpNYI8Q776uZ991XLBLJ_NTOtkkC1p_gP9z0gYq1krbwWp07dYjKsRzNerbpWYkk6DN38g580IvEpiixGFENco7s2bx0dWNHV1xWt1D2PURgNHPIDKjaC3GTTqm28/s1600/P1140059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-Kiu-Xtr9FuhjFcpNYI8Q776uZ991XLBLJ_NTOtkkC1p_gP9z0gYq1krbwWp07dYjKsRzNerbpWYkk6DN38g580IvEpiixGFENco7s2bx0dWNHV1xWt1D2PURgNHPIDKjaC3GTTqm28/s1600/P1140059.JPG" width="213" /></a></div>
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una vez cortado:</div>
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Recordad conservarlo refrigerado ya que la crema lleva queso cremoso, aunque está tan bueno que no va a durar!!!!!<br />
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