{"id":14810,"date":"2020-02-29T23:15:39","date_gmt":"2020-03-01T04:15:39","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=14810"},"modified":"2020-02-29T23:15:39","modified_gmt":"2020-03-01T04:15:39","slug":"pan-de-guineo","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/pan-de-guineo\/","title":{"rendered":"Pan de Guineo"},"content":{"rendered":"<p>El 23 de febrero se conmemora el &#8220;d\u00eda del pan de guineo&#8221; en los EE.UU. Justo estamos revisando <a href=\"https:\/\/books.google.com.ec\/books\/about\/Baking_and_Pastry.html?id=mwTYBgAAQBAJ&amp;source=kp_cover&amp;redir_esc=y\" target=\"_blank\" rel=\"noopener noreferrer\">el <em>curriculum<\/em> de pasteler\u00eda del Culinary Institute of America<\/a>, y su receta de pan de guineo se ve s\u00faper interesante. La preparamos para conmemorar la fecha. Nos encant\u00f3.<\/p>\n<p><!--more--><\/p>\n<figure id=\"attachment_14815\" aria-describedby=\"caption-attachment-14815\" style=\"width: 1920px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"14815\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pan-de-guineo\/tajada-cremoso\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/tajada-cremoso.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"tajada-cremoso\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Pan de guineo servido con cremoso de guineo.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/tajada-cremoso.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-14815\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2020\/02\/tajada-cremoso.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Pan de guineo con cremoso de guineo\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/tajada-cremoso.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/tajada-cremoso.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/tajada-cremoso.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/tajada-cremoso.jpg?resize=1536%2C864&amp;ssl=1 1536w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/tajada-cremoso.jpg?resize=1140%2C641&amp;ssl=1 1140w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-14815\" class=\"wp-caption-text\">Pan de guineo servido con cremoso de guineo.<\/figcaption><\/figure>\n<h2>Ingredientes del pan de guineo<\/h2>\n<p>Para un pan de aprox. 850g necesitaremos:<\/p>\n<ul>\n<li>210g harina de pasteler\u00eda, o de uso general<\/li>\n<li>1g polvos de hornear<\/li>\n<li>1,5g bicarbonato de sodio<\/li>\n<li>1,5g sal<\/li>\n<li>3 guineos maduros, sin pelar. (300g)<\/li>\n<li>1cdta jugo de lim\u00f3n<\/li>\n<li>200g az\u00facar<\/li>\n<li>2 huevos<\/li>\n<li>70g aceite<\/li>\n<li>40g nueces picadas<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Preparar el molde aceit\u00e1ndolo y espolvore\u00e1ndolo con harina.<\/li>\n<li>Cernir los secos: harina, polvos de hornear, bicarbonato y sal<\/li>\n<li>Pelar y majar los guineos con un tenedor, junto con el jugo de lim\u00f3n.<\/li>\n<li>Combinar el pur\u00e9 obtenido con el huevo, az\u00facar y aceite y batir hasta homogeneizar.<\/li>\n<li>A\u00f1adir los secos cernidos y mezclar s\u00f3lo hasta incorporar.<\/li>\n<li>Incorporar las nueces<\/li>\n<li>Verter el batido en el molde preparado. Golpear el molde contra el mes\u00f3n para liberar burbujas.<\/li>\n<li>Hornear a 180\u00b0C por 55 minutos o hasta que un palito insertado en el centro del pan salga seco<\/li>\n<li>Enfriar 5 a 10 minutos en el molde, y luego desmoldar sobre una rejilla. Dejar enfriar completamente.<\/li>\n<\/ol>\n<figure id=\"attachment_14813\" aria-describedby=\"caption-attachment-14813\" style=\"width: 1920px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"14813\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pan-de-guineo\/medio\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/medio.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"medio\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Nos comimos la mitad r\u00e1pidamente.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/medio.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-14813\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2020\/02\/medio.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Pan de guineo\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/medio.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/medio.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/medio.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/medio.jpg?resize=1536%2C864&amp;ssl=1 1536w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/medio.jpg?resize=1140%2C641&amp;ssl=1 1140w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-14813\" class=\"wp-caption-text\">Nos comimos la mitad r\u00e1pidamente.<\/figcaption><\/figure>\n<p>Acompa\u00f1amos este pan de guineo con un cremoso que nos encant\u00f3. B\u00e1sicamente es una crema inglesa con pur\u00e9 de guineo y gelatina. Lo amamos.<\/p>\n<p>Si bien tenemos otras recetas, esta nos encant\u00f3 porque es ligera, tiene un juego textural s\u00faper interesante con las nueces, y no tiene la presencia de especias, que son un s\u00faper aporte en <a href=\"https:\/\/www.le-fort.org\/receta-queque-de-platano\/\">otros panes de guineo<\/a>. Es bueno tener dos versiones de la misma receta, ya que sirven para aplicaciones distintas. Nos imaginamos esta como base de un <a href=\"https:\/\/www.le-fort.org\/mousse-de-chocolate-con-leche-evaporada\/\"><em>mousse<\/em> <\/a>u otro postre, por ejemplo.<\/p>\n<p>Por favor, si preparas esta receta cu\u00e9ntanos c\u00f3mo te qued\u00f3.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El 23 de febrero se conmemora el &#8220;d\u00eda del pan de guineo&#8221; en los EE.UU. Justo estamos revisando el curriculum de pasteler\u00eda del Culinary Institute of America, y su receta de pan de guineo se ve s\u00faper interesante. La preparamos para conmemorar la fecha. Nos encant\u00f3.<\/p>\n","protected":false},"author":1,"featured_media":14812,"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":[2,25],"tags":[255,898,68,30],"class_list":["post-14810","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","category-reposteria","tag-banana","tag-guineo","tag-queque","tag-reposteria","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/guineo-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3QS","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14874,"url":"https:\/\/le-fort.org\/cocina\/pan-de-guineo-con-aceite\/","url_meta":{"origin":14810,"position":0},"title":"Pan de Guineo y Aceite","author":"Le-Fort.org","date":"28 de Marzo, 2020","format":false,"excerpt":"El pan de guineo (o queque de pl\u00e1tano) es una receta que hemos visitado repetidamente, y que es una buena forma de aprovechar los guineos que est\u00e1n sobremaduros y no botar comida, que nunca est\u00e1n los tiempos para eso. Un tip interesant\u00edsimo es el de hornear los guineos con su\u2026","rel":"","context":"En &quot;Reposter\u00eda&quot;","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\/2020\/02\/guineo-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\/2020\/02\/guineo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/guineo-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/guineo-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/02\/guineo-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":15572,"url":"https:\/\/le-fort.org\/cocina\/banoffee-receta-original\/","url_meta":{"origin":14810,"position":1},"title":"Banoffee &#8211; Receta Original","author":"Le-Fort.org","date":"10 de Abril, 2021","format":false,"excerpt":"Receta original del Banoffee o Banofi, tarta de la d\u00e9cada de 1970. Esta versi\u00f3n tiene caf\u00e9 en la crema y usa simplemente dulce de leche.","rel":"","context":"En &quot;Reposter\u00eda&quot;","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":[]},{"id":362,"url":"https:\/\/le-fort.org\/cocina\/banoffee\/","url_meta":{"origin":14810,"position":2},"title":"Banoffee","author":"Marell Rojas","date":"9 de Abril, 2021","format":false,"excerpt":"Pie que combina guineo, dulce de leche, crema y caf\u00e9.","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"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":[]},{"id":1529,"url":"https:\/\/le-fort.org\/cocina\/receta-queque-de-platano\/","url_meta":{"origin":14810,"position":3},"title":"Queque de pl\u00e1tano de Diego Mollenhauer: La Receta","author":"Le-Fort.org","date":"13 de Octubre, 2011","format":false,"excerpt":"Receta de un excelente queque de pl\u00e1tano que nos prepar\u00f3 Diego cuando lo fuimos a visitar a \u00e9l y Graciela el 2011 \u2013 tambi\u00e9n le dicen pan de pl\u00e1tano.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"Trozo de queque de pl\u00e1tano y un buen caf\u00e9","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/10\/P1230970-520x390.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":8588,"url":"https:\/\/le-fort.org\/cocina\/brownies-de-banana\/","url_meta":{"origin":14810,"position":4},"title":"Brownies de Banana","author":"Le-Fort.org","date":"8 de Agosto, 2016","format":false,"excerpt":"Receta de brownies de banana f\u00e1cil y deliciosa. Son una excelente forma de aprovechar las bananas un poco pasadas de maduras. Mejoran de un d\u00eda para el otro","rel":"","context":"En &quot;Reposter\u00eda&quot;","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\/2016\/08\/brownies-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\/2016\/08\/brownies-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/brownies-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/brownies-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/brownies-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7736,"url":"https:\/\/le-fort.org\/cocina\/curso-de-crepes\/","url_meta":{"origin":14810,"position":5},"title":"Curso de Cr\u00eapes","author":"Le-Fort.org","date":"4 de Abril, 2016","format":false,"excerpt":"Tuvimos el agrado de dictar un peque\u00f1o curso de cr\u00eapes a nuestros amigos de La Ideota Guesthouse de Salinas. El curso comenz\u00f3 con una receta b\u00e1sica de, que es una leve adaptaci\u00f3n de la receta de Julia Child: 3 huevos 3\/4 taza de agua 3\/4 taza de leche 1 taza\u2026","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/04\/crepes-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\/2016\/04\/crepes-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/04\/crepes-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/04\/crepes-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/04\/crepes-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\/14810","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=14810"}],"version-history":[{"count":2,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/14810\/revisions"}],"predecessor-version":[{"id":14817,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/14810\/revisions\/14817"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/14812"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=14810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=14810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=14810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}