{"id":11786,"date":"2018-03-31T13:05:42","date_gmt":"2018-03-31T18:05:42","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=11786"},"modified":"2018-03-31T14:56:59","modified_gmt":"2018-03-31T19:56:59","slug":"masa-quebrada-pate-brisee","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/masa-quebrada-pate-brisee\/","title":{"rendered":"Masa Quebrada (P\u00e2te Bris\u00e9e)"},"content":{"rendered":"

La\u00a0Masa Quebrada (P\u00e2te Bris\u00e9e<\/em> en franc\u00e9s) es una masa de pasteler\u00eda dulce y salada que se utiliza para una serie de preparaciones. En ocasiones se le denomina “pasta brisa”, lo que es un galicismo.<\/p>\n

\"Masa
Tartaletas de crema de lim\u00f3n<\/a><\/figcaption><\/figure>\n

La mejor receta que hemos probado es la de Chef Steps<\/a>, y es la que hemos adaptado y adoptado para nuestro uso.<\/p>\n

Ingredientes<\/h2>\n
    \n
  • 250gr harina<\/li>\n
  • 200gr mantequilla fr\u00eda en cubitos<\/li>\n
  • 3gr sal<\/li>\n
  • 55ml agua muy fr\u00eda<\/li>\n
  • 1cda az\u00facar (opcional)<\/li>\n<\/ul>\n

    Procedimiento<\/h2>\n
      \n
    1. Mezclar todos los ingredientes menos el agua en el bol de la batidora.<\/li>\n
    2. Refrigerar todo incluyendo el escudo de la batidora por 1hr<\/li>\n
    3. Mezclar 1 minuto, hasta que parezca arena gruesa<\/li>\n
    4. A\u00f1adir el agua y mezclar 1 minuto<\/li>\n
    5. Darle forma de un disco de 4cm de alto y refrigerar 3 horas<\/li>\n
    6. Sacar del refrigerador, dejar reposar 15 minutos<\/li>\n
    7. Laminar, formar y refrigerar al menos 1 hora<\/li>\n
    8. Precalentar el horno a 175\u00b0C<\/li>\n
    9. Hornear a ciegas (con pesos) 20 min y 10 min m\u00e1s para dorar<\/li>\n<\/ol>\n
      \"Masa
      Quiche hecho con masa quebrada<\/figcaption><\/figure>\n

      Precauciones<\/h2>\n

      La masa quebrada es una masa delicada, y hay una serie de cosas que pueden salir mal. Algunas sugerencias para que todo ande bien son:<\/p>\n

        \n
      • Refrigerar, refrigerar y refrigerar. Ante la menor sospecha de que algo ande mal, 10 minutos de refrigerador.<\/li>\n
      • Manipular la masa lo menos posible. No queremos que el gluten se desarrolle. Queremos una masa que sea -como su nombre lo indica- quebradiza.<\/li>\n
      • Estirar la masa entre dos hojas de papel de horno, para que no se pegue<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

        Receta de Masa Quebrada (P\u00e2te Bris\u00e9e) para preparaciones de dulce y de sal. El secreto es mantener todo muy fr\u00edo.<\/p>\n","protected":false},"author":1,"featured_media":5550,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1,25],"tags":[646,24,30,654],"class_list":["post-11786","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-reposteria","tag-masa","tag-pie","tag-reposteria","tag-tartas","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/pie-limon-curd-agar-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-346","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16053,"url":"https:\/\/le-fort.org\/cocina\/masas-friables\/","url_meta":{"origin":11786,"position":0},"title":"Masas Friables","author":"Marell Rojas","date":"21 de Mayo, 2020","format":false,"excerpt":"Masas friables: es decir, desmenuzables.","rel":"","context":"En "Ingredientes"","block_context":{"text":"Ingredientes","link":"https:\/\/le-fort.org\/cocina\/categoria\/ingredientes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":375,"url":"https:\/\/le-fort.org\/cocina\/quiche\/","url_meta":{"origin":11786,"position":1},"title":"Quiche","author":"Marell Rojas","date":"13 de Abril, 2021","format":false,"excerpt":"Receta base de quiche, con variantes de dulce y de sal","rel":"","context":"En "Tartas y pies"","block_context":{"text":"Tartas y pies","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/tartas-y-pies\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":5571,"url":"https:\/\/le-fort.org\/cocina\/galette-de-manzanas-acidas\/","url_meta":{"origin":11786,"position":2},"title":"Galette de Manzanas \u00c1cidas","author":"Le-Fort.org","date":"31 de Julio, 2014","format":false,"excerpt":"La galette es una tarta r\u00fastica oriunda de Francia. Aqu\u00ed les presentamos una galette de manzanas \u00e1cidas, que nos encant\u00f3.","rel":"","context":"En "Recetas"","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/galette-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/galette-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/galette-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/galette-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/galette-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5419,"url":"https:\/\/le-fort.org\/cocina\/tarte-tatin-tarta-de-manzanas-al-reves\/","url_meta":{"origin":11786,"position":3},"title":"Tarte Tatin: Tarta de Manzanas al rev\u00e9s","author":"Le-Fort.org","date":"28 de Abril, 2014","format":false,"excerpt":"Receta de la Tarte Tatin que es una tarta de manzanas caramelizadas de origen franc\u00e9s. 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Esta versi\u00f3n tiene caf\u00e9 en la crema y usa simplemente dulce de leche.","rel":"","context":"En "Reposter\u00eda"","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/11786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=11786"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/11786\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/5550"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=11786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=11786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=11786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}