{"id":14874,"date":"2020-03-28T09:50:23","date_gmt":"2020-03-28T14:50:23","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=14874"},"modified":"2022-01-05T10:50:16","modified_gmt":"2022-01-05T15:50:16","slug":"pan-de-guineo-con-aceite","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/pan-de-guineo-con-aceite\/","title":{"rendered":"Pan de Guineo y Aceite"},"content":{"rendered":"<p>El <a href=\"https:\/\/www.le-fort.org\/pan-de-guineo\/\">pan de guineo<\/a> (o <a href=\"https:\/\/www.le-fort.org\/receta-queque-de-platano\/\">queque de pl\u00e1tano<\/a>) 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.<!--more--><\/p>\n<p>Un tip interesant\u00edsimo es el de hornear los guineos con su c\u00e1scara. De esta forma evitamos que se oscurezcan. Para ello ponemos los guineos con su c\u00e1scara intacta en un horno precalentado a 180\u00b0C por 15 a 20 minutos, dejamos enfriar y ya los podemos pelar y utilizar, sin que adopten ese color oxidado del guineo cocinado.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"14879\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pan-de-guineo-con-aceite\/tajadas-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/tajadas.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=\"tajadas\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/tajadas.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-full wp-image-14879\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2020\/03\/tajadas.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\/03\/tajadas.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/tajadas.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/tajadas.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/tajadas.jpg?resize=1536%2C864&amp;ssl=1 1536w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/tajadas.jpg?resize=1140%2C641&amp;ssl=1 1140w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h2>Ingredientes del Pan de Guineo<\/h2>\n<ul>\n<li>450g &#8211; 4 guineos maduros<\/li>\n<li>110 g -120ml de aceite vegetal (1\/2 taza)<\/li>\n<li>180g &#8211; 3\/4 taza az\u00facar granulada<\/li>\n<li>60g &#8211; 1\/4 taza de panela molida<\/li>\n<li>100g &#8211; 2 huevos<\/li>\n<li>120g &#8211; 1\/2 taza de leche\u00a0 con 1cdta (5g) de jugo de lim\u00f3n o vinagre destilado<\/li>\n<li>320g &#8211; 2 tazas de harina<\/li>\n<li>8g &#8211; 2cdtas polvos de hornear<\/li>\n<li>1g &#8211; 1 pizca de sal<\/li>\n<li>10g -1cda canela en polvo<\/li>\n<li>5g &#8211; 1cdta esencia de vainilla<\/li>\n<li>100g &#8211; 1\/2 taza de nueces picadas, pasas, o lo que se desee (opcional)<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Aceitar un molde para horno<\/li>\n<li>Moler los guineos con un tenedor<\/li>\n<li>A\u00f1adir az\u00facar y panela y batir hasta que se convierta en una crema uniforme<\/li>\n<li>A\u00f1adir el aceite y la vainilla y batir hasta incorporar<\/li>\n<li>A\u00f1adir los huevos de uno en uno, batiendo hasta incorporar antes de a\u00f1adir el siguiente<\/li>\n<li>Precalentar el horno a 180\u00b0C<\/li>\n<li>Cernir los secos e incorporar la mitad de ellos al batido, batiendo lentamente<\/li>\n<li>A\u00f1adir la leche acidificada y luego la segunda mitad de los secos<\/li>\n<li>A\u00f1adir nueces, pasas u otros, si se utilizan, e incorporar a mano con una esp\u00e1tula<\/li>\n<li>Verter en el molde, darle dos golpes secos en la superficie de trabajo para eliminar burbujas y hornear a 180\u00b0C por 45 minutos, o hasta que un palillo insertado en el centro salga seco.<\/li>\n<li>Retirar del horno y dejar enfriar sobre una rejilla 10 minutos<\/li>\n<li>Desmoldar y dejar enfriar completamente.<\/li>\n<\/ol>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"14880\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pan-de-guineo-con-aceite\/pan-entero\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan-entero.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=\"pan-entero\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan-entero.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-full wp-image-14880\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2020\/03\/pan-entero.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\/03\/pan-entero.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan-entero.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan-entero.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan-entero.jpg?resize=1536%2C864&amp;ssl=1 1536w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan-entero.jpg?resize=1140%2C641&amp;ssl=1 1140w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/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":[25],"tags":[],"class_list":["post-14874","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-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-3RU","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14810,"url":"https:\/\/le-fort.org\/cocina\/pan-de-guineo\/","url_meta":{"origin":14874,"position":0},"title":"Pan de Guineo","author":"Le-Fort.org","date":"29 de Febrero, 2020","format":false,"excerpt":"El 23 de febrero se conmemora el \"d\u00eda del pan de guineo\" 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. Ingredientes del pan de\u2026","rel":"","context":"En &quot;Recetas&quot;","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\/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":1529,"url":"https:\/\/le-fort.org\/cocina\/receta-queque-de-platano\/","url_meta":{"origin":14874,"position":1},"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":362,"url":"https:\/\/le-fort.org\/cocina\/banoffee\/","url_meta":{"origin":14874,"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":7736,"url":"https:\/\/le-fort.org\/cocina\/curso-de-crepes\/","url_meta":{"origin":14874,"position":3},"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. 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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":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/14874","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=14874"}],"version-history":[{"count":5,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/14874\/revisions"}],"predecessor-version":[{"id":16332,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/14874\/revisions\/16332"}],"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=14874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=14874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=14874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}