{"id":16047,"date":"2020-05-10T21:48:29","date_gmt":"2020-05-11T02:48:29","guid":{"rendered":"https:\/\/pastry.science\/?p=183"},"modified":"2020-05-10T21:48:29","modified_gmt":"2020-05-11T02:48:29","slug":"masa-de-galletas-1-2-3","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/masa-de-galletas-1-2-3\/","title":{"rendered":"Masa de Galletas 1-2-3"},"content":{"rendered":"<p>Esta es una masa friable apta para preparar galletas y tambi\u00e9n para bases de tartas y tartaletas.<\/p>\n<p>La masa se llama as\u00ed porque las proporciones de az\u00facar, grasa y harina son 1:2:3. En estricto rigor, deber\u00eda llamarse 1-2-4-6 para tomar en cuenta los huevos, pero es m\u00e1s dif\u00edcil de recordar.<\/p>\n<p><!--more--><\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>500g az\u00facar granulada<\/li>\n<li>1000g mantequilla pomada<\/li>\n<li>15ml extracto de vainilla<\/li>\n<li>250g huevos (aprox. 5)<\/li>\n<li>1500g harina de pasteler\u00eda<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Cremar az\u00facar y mantequilla con el escudo de la batidora, comenzando a velocidad baja e incrementando la velocidad a media, repasando el bol peri\u00f3dicamente hasta que blanquee, aprox. 5 minutos.<\/li>\n<li>Combinar vainilla y huevos y a\u00f1\u00e1dalos gradualmente, integrando completamente despu\u00e9s de cada adici\u00f3n.<\/li>\n<li>Apagar la batidora, a\u00f1adir toda la harina de una vez e integrar a velocidad baja s\u00f3lo hasta integrar. <strong>No sobrebatir<\/strong>.<\/li>\n<li>Traspasar la masa a una superficie de trabajo ligeramente enharinada y escalar seg\u00fan se requiera.<\/li>\n<li>Envolver herm\u00e9ticamente y refrigerar al menos una hora antes de utilizar.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Receta de masa de galletas 1-2-3<\/p>\n","protected":false},"author":2,"featured_media":184,"comment_status":"open","ping_status":"open","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":[949],"tags":[953,178,646,963,939,654],"class_list":["post-16047","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos","tag-b1","tag-galletas","tag-masa","tag-masas-friables","tag-semana-5","tag-tartas","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4aP","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16050,"url":"https:\/\/le-fort.org\/cocina\/sable-de-limon\/","url_meta":{"origin":16047,"position":0},"title":"Sabl\u00e9 de Lim\u00f3n","author":"Marell Rojas","date":"13 de Mayo, 2020","format":false,"excerpt":"Receta de masa sabl\u00e9 de lim\u00f3n","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\/2018\/05\/gastrofisica.jpg?fit=337%2C500&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":16053,"url":"https:\/\/le-fort.org\/cocina\/masas-friables\/","url_meta":{"origin":16047,"position":1},"title":"Masas Friables","author":"Marell Rojas","date":"21 de Mayo, 2020","format":false,"excerpt":"Masas friables: es decir, desmenuzables.","rel":"","context":"En &quot;Ingredientes&quot;","block_context":{"text":"Ingredientes","link":"https:\/\/le-fort.org\/cocina\/categoria\/ingredientes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4869,"url":"https:\/\/le-fort.org\/cocina\/galletas-de-mantequilla\/","url_meta":{"origin":16047,"position":2},"title":"Galletas de Mantequilla","author":"Le-Fort.org","date":"5 de Agosto, 2013","format":false,"excerpt":"Receta de galletas de mantequilla, hechas con mantequilla, harina, az\u00facar, yema y vainilla. 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Ingrediente Porcentaje Harina\u2026","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\/2020\/04\/pie-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\/04\/pie-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/pie-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/pie-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/pie-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\/16047","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=16047"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16047\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=16047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=16047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=16047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}