{"id":5929,"date":"2024-06-24T12:44:12","date_gmt":"2024-06-24T12:44:12","guid":{"rendered":"https:\/\/www.spainrecipes.top\/?p=5929"},"modified":"2024-06-24T12:44:12","modified_gmt":"2024-06-24T12:44:12","slug":"el-sabor-esponjoso-del-helado-pastel-pastel-skytochka-moloka","status":"publish","type":"post","link":"https:\/\/www.spainrecipes.top\/?p=5929","title":{"rendered":"El sabor esponjoso del helado: \u00a1pastel (pastel) &#8220;Skytochka moloka&#8221;!"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>INGREDIENTES:<br>Para la galleta:<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>5 huevos;<\/li>\n\n\n\n<li>125 gramos de az\u00facar;<\/li>\n\n\n\n<li>125 g de harina;<\/li>\n\n\n\n<li>25 gramos de cacao;<\/li>\n\n\n\n<li>40 ml de agua;<\/li>\n\n\n\n<li>8 gramos de az\u00facar de vainilla;<\/li>\n\n\n\n<li>1 pizca de sal.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Para la crema:<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g de nata para nata montada 33-35%;<\/li>\n\n\n\n<li>100 ml de leche;<\/li>\n\n\n\n<li>75 gramos de miel;<\/li>\n\n\n\n<li>125 g de chocolate blanco;<\/li>\n\n\n\n<li>vainilla u 8 g de az\u00facar de vainilla;<\/li>\n\n\n\n<li>10 g de gelatina + 50 ml de agua.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Para el glaseado (opcional):<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>80 g de nata para montar 33-35%;<\/li>\n\n\n\n<li>80 g de chocolate negro.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>M\u00c9TODO DE COCCI\u00d3N:<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">1. Preparar la galleta. Batir los huevos con el az\u00facar con una batidora a velocidad alta durante 10-12 minutos hasta obtener una masa ligera y esponjosa. Al final, agregue el az\u00facar de vainilla y la sal, mezcle.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Consejo.<\/strong>&nbsp;La mezcla de huevo se escurrir\u00e1 lentamente de las cuchillas de la batidora y se acumular\u00e1 en la superficie.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.tlystirecepty.top\/wp-content\/uploads\/2024\/04\/1-50.jpg\" alt=\"\" class=\"wp-image-35349\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">2. Combinar la harina con la levadura en polvo, tamizar los ingredientes en 2 porciones directamente en el bol y mezclar suavemente con una esp\u00e1tula, como si estuviera doblando la masa.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.tlystirecepty.top\/wp-content\/uploads\/2024\/04\/2-62.jpg\" alt=\"\" class=\"wp-image-35350\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">3. Mezclar el agua con 2 cucharaditas de masa, verter por el borde del bol y volver a mezclar muy bien.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.tlystirecepty.top\/wp-content\/uploads\/2024\/04\/3-69.jpg\" alt=\"\" class=\"wp-image-35351\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">4. Cubrir la bandeja de horno con papel de horno y hacer lados peque\u00f1os para que la parte superior mida 30*40 cm, engrasar con una fina capa de mantequilla, verter la masa y distribuir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5. Coloque la bandeja para hornear en un horno calentado a 180\u00b0C durante 12-15 minutos. Prueba con un palillo y deja que la galleta se enfr\u00ede por completo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6. Despu\u00e9s de eso, c\u00f3rtelo por la mitad y, si es necesario, alinee los bordes.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.tlystirecepty.top\/wp-content\/uploads\/2024\/04\/6-51.jpg\" alt=\"\" class=\"wp-image-35352\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">7. Pasar la parte superior a una bandeja de horno o picadora, colocar un aro de reposter\u00eda rectangular, forrar las paredes con papel de aluminio o papel de horno y asegurar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Consejo.<\/strong>&nbsp;En lugar de un anillo, puedes hacer un marco con papel de aluminio, doblado varias veces, o poner el pastel en un molde del tama\u00f1o adecuado.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.tlystirecepty.top\/wp-content\/uploads\/2024\/04\/7-41.jpg\" alt=\"\" class=\"wp-image-35353\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">8. Preparar la nata. Mezclar la gelatina con agua y dejar que se hinche.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">9. En un bol con la nata fr\u00eda a\u00f1adir la vainilla y batir con una batidora hasta obtener una nata montada que mantenga bien su forma. Coloca el bol en el frigor\u00edfico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Consejo.<\/strong>&nbsp;Antes de mezclar, puedes meter las palas de la batidora en el congelador durante 10 minutos para que la nata bata mejor y m\u00e1s r\u00e1pido.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.tlystirecepty.top\/wp-content\/uploads\/2024\/04\/9-24.jpg\" alt=\"\" class=\"wp-image-35354\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">10. Calentar la leche casi hasta que hierva, pero sin que hierva, verter el chocolate encima, esperar 1 minuto y mezclar hasta que quede suave.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">11. Agrega la miel y vuelve a mezclar muy bien.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">12. Calentar la gelatina a temperatura m\u00ednima hasta que quede l\u00edquida y homog\u00e9nea. Vierta en un bol con chocolate y mezcle. Deje que la composici\u00f3n homog\u00e9nea y suave se enfr\u00ede por completo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">13. Luego agregue la nata montada en peque\u00f1as porciones y mezcle con una esp\u00e1tula hasta que quede suave.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.tlystirecepty.top\/wp-content\/uploads\/2024\/04\/13-7.jpg\" alt=\"\" class=\"wp-image-35355\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">14. Pasamos la nata a un molde, la distribuimos y colocamos la segunda galleta.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.tlystirecepty.top\/wp-content\/uploads\/2024\/04\/14-12.jpg\" alt=\"\" class=\"wp-image-35356\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">15. Preparar el glaseado. Calentar la nata sin dejar que hierva, verterla en el chocolate, esperar 1 minuto y mezclar hasta que quede suave.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">16. Cubrir el bizcocho con una capa uniforme de glaseado, decorar la superficie con un raspador de dientes peque\u00f1os y meter en el frigor\u00edfico durante 6 horas.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.tlystirecepty.top\/wp-content\/uploads\/2024\/04\/16-6.jpg\" alt=\"\" class=\"wp-image-35357\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">17. Pastel de 1,5 kg, altura 5 cm, tama\u00f1o 18*28 cm Antes de cortar el pastel, calentar el cuchillo en agua tibia. Tenemos 12 galletas.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.tlystirecepty.top\/wp-content\/uploads\/2024\/04\/17-5.jpg\" alt=\"\" class=\"wp-image-35359\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Esponjoso y delicado, como una nube, con un agradable sabor a miel. Un postre absolutamente delicioso con un sabor dulce equilibrado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a1Le deseamos un agradable apetito en el c\u00edrculo de sus seres queridos!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTES:Para la galleta: Para la crema: Para el glaseado (opcional): M\u00c9TODO DE COCCI\u00d3N: 1. Preparar la galleta. Batir los huevos con el az\u00facar con una batidora a velocidad alta durante [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":5930,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5929","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El sabor esponjoso del helado: \u00a1pastel (pastel) &quot;Skytochka moloka&quot;! - Rspecetas en espa\u00f1ol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.spainrecipes.top\/?p=5929\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El sabor esponjoso del helado: \u00a1pastel (pastel) &quot;Skytochka moloka&quot;! - Rspecetas en espa\u00f1ol\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTES:Para la galleta: Para la crema: Para el glaseado (opcional): M\u00c9TODO DE COCCI\u00d3N: 1. 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