{"id":2030,"date":"2023-03-14T15:36:14","date_gmt":"2023-03-14T15:36:14","guid":{"rendered":"https:\/\/buenashastaelhueso.es\/pastis-de-cireres-2"},"modified":"2023-03-14T15:36:14","modified_gmt":"2023-03-14T15:36:14","slug":"pastis-de-cireres-2","status":"publish","type":"post","link":"https:\/\/buenashastaelhueso.es\/ca\/pastis-de-cireres-2","title":{"rendered":"Past\u00eds de cireres. 2"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg. de cireres o picotes, segons temporada<\/li>\n\n\n\n<li>200 g. sucre<\/li>\n\n\n\n<li>30 g. de farina o f\u00e8cula de blat de moro, Maizena\u00ae<\/li>\n\n\n\n<li>1 beina de vainilla<\/li>\n\n\n\n<li>Per a la massa del past\u00eds: 500 g. farina de blat<\/li>\n\n\n\n<li>250 g. mantega<\/li>\n\n\n\n<li>50 g. sucre<\/li>\n\n\n\n<li>1 cda. del suc d&#8217;una llimona<\/li>\n\n\n\n<li>7 cdas. d&#8217;aigua<\/li>\n\n\n\n<li>Un pessic de sal<\/li>\n\n\n\n<li>Per coure: 1 ou per pintar<\/li>\n\n\n\n<li>Motlle \u00f8 23 cm<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Com fer un past\u00eds de cireres o cherry peu.<\/strong>&nbsp; Aquesta&nbsp; <a href=\"https:\/\/www.recetasderechupete.com\/todas\/postres-dulces\/\"><strong>recepta de postres<\/strong><\/a>&nbsp; \u00e9s sens dubte, una de les postres emblem\u00e0tiques d&#8217;USA En infinitat d&#8217;ocasions hem vist pel\u00b7l\u00edcules en qu\u00e8 els protagonistes es demanen un past\u00eds de cireres al bar de carretera de torn i en gaudeixen com si es tract\u00e9s del millor menjar.<\/p>\n\n\n\n<p>Aquest \u00e9s el past\u00eds, suc\u00f3s per dins, amb un farcit que treu el singlot i cruixent per fora, amb una&nbsp; <a href=\"https:\/\/www.recetasderechupete.com\/como-preparar-masa-quebrada-o-pate-sucree-base-dulce-para-tartas\/8480\/\"><strong>massa fallta<\/strong><\/a>&nbsp; especial per aquest past\u00eds que heu de fer s\u00ed o s\u00ed.<\/p>\n\n\n\n<p>La veritat \u00e9s que aquest past\u00eds \u00e9s un dol\u00e7 d&#8217;aquells que sorprenen. Tot i que la base del seu farciment \u00e9s gaireb\u00e9 al cent per cent,&nbsp;<strong>cireres o picotes<\/strong> , la textura final no queda per a res tipus melmelada. La fruita es cuina al forn fins a bombollejar, donant com a resultat un xarop de fruita totalment de llampec.<\/p>\n\n\n\n<p>Si b\u00e9 el farcit ja \u00e9s una del\u00edcia, aquest past\u00eds no seria gens com n&#8217;\u00e9s d&#8217;estupenda i rica, si no fos per la massa de la seva base. La textura i sobretot el sabor d&#8217;aquesta massa fallta feta a casa en impressionant, de deu.<\/p>\n\n\n\n<p>Podeu trobar al bloc receptes amb cireres que us sorprendran. Des d&#8217;aquest original&nbsp;<a href=\"https:\/\/www.recetasderechupete.com\/strudel-o-apfelstrudel-de-cerezas-del-jerte-y-manzanas\/5792\/\"><strong>strudel de cireres<\/strong><\/a> , una cl\u00e0ssica&nbsp;<strong>clafoutis de cireres<\/strong>&nbsp; o un tradicional&nbsp;<a href=\"https:\/\/www.recetasderechupete.com\/receta-de-bizcocho-de-cerezas-de-vilarino\/487\/\"><strong>pa de pessic amb cireres<\/strong><\/a> . Totes de llampec, us ho asseguro. Us animo que us poseu mans a l&#8217;obra amb aquesta&nbsp;<strong>past\u00eds de cireres<\/strong> . Es tracta d&#8217;un past\u00eds molt senzill que d\u00f3na com a resultat un dol\u00e7 saboros\u00edssim que us deixar\u00e0 quedar com a reis aix\u00ed que el compartiu amb els vostres, tot un postre de llampec.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Preparaci\u00f3 del farciment de cireres o picotes<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Rentem les cireres amb aigua abundant.&nbsp;<a href=\"https:\/\/www.youtube.com\/watch?v=wpsrbyDsz3Y\"><strong>Procedim a desossar les cireres<\/strong><\/a>&nbsp; com podeu veure en aquest v\u00eddeo. Un cop desossades les col\u00b7loquem en un bol i afegim el sucre. Remenem b\u00e9 i deixem que la fruita es maceri durant 8-12 hores perqu\u00e8 deixi anar tot el seu suc.<\/li>\n\n\n\n<li>Jo guardo les cireres a la nevera durant aquest proc\u00e9s, aix\u00ed m&#8217;asseguro que estiguin en perfecte estat per a la preparaci\u00f3 del past\u00eds. Aix\u00ed tampoc no fermentaran amb la calor que fa a l&#8217;estiu. Quan tenim les cireres o les picotes macerades amb el sucre, veurem que hauran deixat anar bastant suc.<\/li>\n\n\n\n<li>Hi afegim les llavors de la beina de vainilla i la f\u00e8cula de blat de moro. Remenem b\u00e9 per integrar. Reservem.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Preparaci\u00f3 de la massa per a la base del past\u00eds<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Per aix\u00f2 hem de tallar la mantega, directament del frigo, en quadradets. Col\u00b7loquem la mantega trossejada en un bol.<\/li>\n\n\n\n<li>Hi afegim la farina, el sucre i un pessic de sal. Comencem a barrejar els ingredients fins a formar una sorra. Hi afegim l&#8217;aigua i el suc de llimona i seguim barrejant fins a aconseguir una massa solta i homog\u00e8nia.<\/li>\n\n\n\n<li>Amb les mans compactem la massa formant dues porcions, una per a la base, m\u00e9s gran, i una altra per a l&#8217;enreixat. Emboliquem cadascuna de les porcions en film transparent i guardem la massa a la nevera durant 1 hora. Fins que no s&#8217;hagi endurit.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Preparaci\u00f3 del past\u00eds de cireres. Presentaci\u00f3 final<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Col\u00b7loquem la massa de la base del past\u00eds entre dos papers de forn per poder treballar-la sense perill que s&#8217;enganxi a la superf\u00edcie de treball ni al corr\u00f3.<\/li>\n\n\n\n<li>Estirem la massa fins que ens quedi uns 3 o 4 mm. de gruix.<\/li>\n\n\n\n<li>Col\u00b7loquem la massa al motlle de past\u00eds triat, en aquest cas un motlle \u00f8 23 cm. mantenint a la part inferior el paper de forn. Aix\u00ed evitem que s&#8217;enganxi al motlle, neo ser\u00e0 necessari greixar i motlle i ens facilitar\u00e0 el desemmotllament.<\/li>\n\n\n\n<li>Regularitzarem les vores del past\u00eds deixant que la massa sobresurti 0,5 cm. del motlle. Farcim el past\u00eds amb el farcit i reservem. Estenem el segon tros de massa de la mateixa manera que el primer. Un cop estesa, tallem tires de 1 a 1,5 cm. d&#8217;amplada.<\/li>\n\n\n\n<li>Col\u00b7loquem 4 tires d&#8217;un mateix sentit sobre el past\u00eds. Continuem amb les tires que aniran perpendiculars col\u00b7locant cadascuna de manera que quedi un enreixat amb les anteriors. Al v\u00eddeo podeu veure de forma clara com fer-ho perqu\u00e8 quedi perfecte.<\/li>\n\n\n\n<li>Pintem la superf\u00edcie del past\u00eds amb ou batut i introdu\u00efm al forn. Amb el forn pr\u00e8viament calent a 190\u00ba C, enfornem el past\u00eds amb calor nom\u00e9s per baix, durant 15 minuts. Passat aquest temps posem el forn amb calor per dalt i per baix i enfornem durant 45 minuts.<\/li>\n\n\n\n<li>Durant el fornejat, si veiem que el past\u00eds es torra en exc\u00e9s a la part superior, podem tapar-lo amb un paper d&#8217;alumini.<\/li>\n<\/ol>\n\n\n\n<p>Quan el past\u00eds est\u00e0 a punt, el retirem del forn i deixem que es refredi, sense desemmotllar, sobre una reixeta. Un cop freda podem desemmotllar-la i gaudir-la.<\/p>\n\n\n\n<p>Podeu veure totes les fotos del pas a pas d&#8217;aquesta&nbsp;<a href=\"https:\/\/www.flickr.com\/photos\/auguas\/albums\/72157685854705665\"><strong>recepta de past\u00eds de cireres<\/strong><\/a>&nbsp; en aquest \u00e0lbum. No us perdeu cap detall i us sortir\u00e0 de llampec<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Com fer un past\u00eds de cireres o cherry peu.&nbsp; Aquesta&nbsp; recepta de postres&nbsp; \u00e9s sens dubte, una de les postres emblem\u00e0tiques d&#8217;USA En infinitat d&#8217;ocasions hem vist pel\u00b7l\u00edcules en qu\u00e8 els protagonistes es demanen un past\u00eds de cireres al bar de carretera de torn i en gaudeixen com si es tract\u00e9s del millor menjar. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1558,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[93],"class_list":["post-2030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","tag-cirera"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Past\u00eds de cireres. 2 - Buenas hasta el hueso<\/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:\/\/buenashastaelhueso.es\/pastis-de-cireres-2\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Past\u00eds de cireres. 2 - Buenas hasta el hueso\" \/>\n<meta property=\"og:description\" content=\"Ingredients Com fer un past\u00eds de cireres o cherry peu.&nbsp; Aquesta&nbsp; recepta de postres&nbsp; \u00e9s sens dubte, una de les postres emblem\u00e0tiques d&#8217;USA En infinitat d&#8217;ocasions hem vist pel\u00b7l\u00edcules en qu\u00e8 els protagonistes es demanen un past\u00eds de cireres al bar de carretera de torn i en gaudeixen com si es tract\u00e9s del millor menjar. 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