{"id":16055,"date":"2020-05-28T15:24:39","date_gmt":"2020-05-28T20:24:39","guid":{"rendered":"https:\/\/pastry.science\/?p=252"},"modified":"2020-05-28T15:24:39","modified_gmt":"2020-05-28T20:24:39","slug":"brazo-de-gitano","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/brazo-de-gitano\/","title":{"rendered":"Brazo de Gitano"},"content":{"rendered":"<p>El brazo de gitano es parte de una serie muy amplia de variantes. Todas ellas son bizcochuelos delgados, usualmente genoveses con una amplia variedad de rellenos y coberturas.<!--more--><\/p>\n<div class=\"enhanceable_content tabs\">\n<h3>Generalidades<\/h3>\n<div id=\"fragment-1\">\n<p>Como suele suceder en gastronom\u00eda, hay una leyenda sobre el origen del brazo de gitano: un monje espa\u00f1ol en sus viajes conoci\u00f3 esta preparaci\u00f3n en Egipto, y la llev\u00f3 a Espa\u00f1a al regresar.<\/p>\n<p>La versi\u00f3n m\u00e1s antigua que encontramos de esta preparaci\u00f3n es del siglo XIX, por lo que los monjes medievales pasan a segundo plano.<\/p>\n<p>Otros nombres para esta preparaci\u00f3n son:<\/p>\n<ul>\n<li>Pionono<\/li>\n<li>Brazo de reina<\/li>\n<li>Rollo egipcio<\/li>\n<li>Tronco de navidad<\/li>\n<li>Etc.<\/li>\n<\/ul>\n<h2>Ingredientes<\/h2>\n<\/div>\n<div id=\"fragment-2\">\n<p>Los ingredientes para un brazo de gitano de bandeja de horno completa (40x60cm) son:<\/p>\n<ul>\n<li>230g yemas<\/li>\n<li>170g az\u00facar<\/li>\n<li>15ml extracto de vainilla<\/li>\n<li>230g claras de huevo<\/li>\n<li>170g Harina panificable, cernida<\/li>\n<li>30g aceite vegetal<\/li>\n<\/ul>\n<p>Para escalar para su propia bandeja de horno divida por la proporci\u00f3n de la superficie de \u00e9sta.<\/p>\n<ul>\n<li>500g de relleno<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<\/div>\n<div id=\"fragment-3\">\n<p>El procedimiento es:<\/p>\n<ol>\n<li>Cubrir la bandeja con papel de horno y aceitar ligeramente<\/li>\n<li>Batir las yemas, 60g del az\u00facar y la vainilla con el accesorio de globo a velocidad alta hasta que se espese y aclare, aproximadamente 5 minutos.<\/li>\n<li>Batir las claras a velocidad media con un globo limpio hasta que est\u00e9n espumosas. A\u00f1adir gradualmente los 110g de az\u00facar restantes sin dejar de batir hasta formar pico medio.<\/li>\n<li>Incorporar suavemente un tercio de las claras en las yemas para ajustar la consistencia. Incorporar el resto de las claras procurando no perder el aire de la mezcla<\/li>\n<li>Incorporar gradualmente la harina cernida. Temperar el aceite mezcl\u00e1ndolo con una peque\u00f1a porci\u00f3n del batido y luego incorporarlo completamente con el resto del batido<\/li>\n<li>Distribuir la masa en la bandeja preparada. Es importante que quede homog\u00e9neamente distribuida<\/li>\n<li>Hornear a 200\u00b0C hasta que el bizcochuelo retome su forma al presionarlo con el dedo, de 7 a 10 minutos.<\/li>\n<li>Retirar del horno y espolvorear con az\u00facar impalpable para evitar que se pegue. Poner un papel de horno sobre el bizcochuelo y voltear.<\/li>\n<li>Retirar el papel de horno y espolvorear con az\u00facar impalpable. Dejar enfriar<\/li>\n<\/ol>\n<\/div>\n<div id=\"fragment-4\">\n<h4>Video del procedimiento<\/h4>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/-6oKEiI6_N0\" width=\"850\" height=\"465\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<h4>Brazo de jirafa<\/h4>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/fNjGZKTu6Gk\" width=\"850\" height=\"465\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<p>Podemos variar los rellenos. Algunas posibilidades son:<\/p>\n<ul>\n<li>Mermelada<\/li>\n<li>Manjar blanco<\/li>\n<li>Crema Chantilly<\/li>\n<li>Crema Moka<\/li>\n<li>Cuajada de lim\u00f3n<\/li>\n<li>\u00bfQu\u00e9 m\u00e1s se les ocurre?<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>El brazo de gitano es parte de una serie muy amplia de variantes. Todas ellas son bizcochuelos delgados, usualmente genoveses con una amplia variedad de rellenos y coberturas.<\/p>\n","protected":false},"author":2,"featured_media":253,"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":[948],"tags":[953,964,937],"class_list":["post-16055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres","tag-b1","tag-masas-liquidas","tag-semana-3","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4aX","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":390,"url":"https:\/\/le-fort.org\/cocina\/brazo-de-gitano-de-genovesa\/","url_meta":{"origin":16055,"position":0},"title":"Brazo de Gitano de Genovesa","author":"Marell Rojas","date":"22 de Abril, 2021","format":false,"excerpt":"La leyenda es probablemente falsa","rel":"","context":"En &quot;Masas&quot;","block_context":{"text":"Masas","link":"https:\/\/le-fort.org\/cocina\/categoria\/masas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/04\/brazo-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\/2021\/04\/brazo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/04\/brazo-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/04\/brazo-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/04\/brazo-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16051,"url":"https:\/\/le-fort.org\/cocina\/lemon-curd-cuajada-de-limon\/","url_meta":{"origin":16055,"position":1},"title":"Lemon Curd (Cuajada de Lim\u00f3n)","author":"Marell Rojas","date":"13 de Mayo, 2020","format":false,"excerpt":"Receta de lemon curd.","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\/loquecomemos.com\/wp-content\/uploads\/2014\/07\/pie-agar.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/07\/pie-agar.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/07\/pie-agar.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/07\/pie-agar.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":12342,"url":"https:\/\/le-fort.org\/cocina\/babel-vii-comida-india\/","url_meta":{"origin":16055,"position":2},"title":"Babel VII: Comida India","author":"Le-Fort.org","date":"14 de Abril, 2018","format":false,"excerpt":"Nos demoramos con Babel VII, pero lleg\u00f3. 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