{"id":16060,"date":"2020-07-03T08:41:31","date_gmt":"2020-07-03T13:41:31","guid":{"rendered":"https:\/\/pastry.science\/?p=287"},"modified":"2020-07-03T08:41:31","modified_gmt":"2020-07-03T13:41:31","slug":"hojaldre","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/hojaldre\/","title":{"rendered":"Hojaldre"},"content":{"rendered":"<p>EL hojaldre consiste en capas de masa separadas por capas de pantequilla. Con el calor del horno el vapor no puede salir y su presi\u00f3n empuja las capas de masa, separ\u00e1ndolas.<!--more--><\/p>\n<p>Este video de La p\u00e2te de Dom resume las tres t\u00e9cnicas principales.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/rcSOGffhU0Y?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<h3>Ingredientes<\/h3>\n<p>Para la masa<\/p>\n<ul>\n<li>300g harina panificable<\/li>\n<li>80g harina de pasteler\u00eda (70g harina panificable+10g maicena)<\/li>\n<li>10g sal<\/li>\n<li>80g mantequilla al ambiente<\/li>\n<li>170g agua muy fr\u00eda<\/li>\n<\/ul>\n<p>Para el empaste<\/p>\n<ul>\n<li>335g mantequilla<\/li>\n<li>35g harina panificable<\/li>\n<\/ul>\n<h3>Procedimiento<\/h3>\n<ol>\n<li>Preparar la masa mezclando todos los ingredientes y amasando hasta formar una masa suave<\/li>\n<li>Cubrir una lata con papel de horno, enharinar ligeramente, poner la masa sobre el papel, cubrir con film pl\u00e1stico y refrigerar entre 30 y 60 minutos<\/li>\n<li>Para el empaste, amasar la mantequilla con la harina hasta incorporar. Formar un rect\u00e1ngulo, envolver en film pl\u00e1stico y refrigerar hasta que est\u00e9 firme pero no duro.<\/li>\n<li>Para esconder la mantequilla en la masa, formar un rect\u00e1ngulo de masa de el doble de las dimensiones del rect\u00e1ngulo de mantequilla y envolver la mantequilla completamente con la masa.<\/li>\n<li>Estirar s\u00f3lo en una direcci\u00f3n, hasta que tenga un grosos de aprox. 1,5cm.<\/li>\n<li>Realizar un doblez carta (en tercios), envolver en film pl\u00e1stico y dejar descansar una hora en refrigeraci\u00f3n<\/li>\n<li>Estirar en sentido contrario del estirado anterior hasta obtener un grosor de 1,5cm aprox. Realizar doblez libro (cuartos). Envolver en film pl\u00e1stico y dejar descansar una hora en refrigeraci\u00f3n.<\/li>\n<li>Sacar de refrigeraci\u00f3n y repetir pasos 5 y 6<\/li>\n<li>Almacenar cubierta, en refrigeraci\u00f3n hasta utilizar<\/li>\n<\/ol>\n<p>Procedimiento paso a paso del chef Ettore Scioccia<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/d8phWuigheo?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>El chef Richard Bertinet muestra otra forma de encerrar la mantequilla en la masa.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/OdO_ef0dyuM?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>&nbsp;<\/p>\n<h2>Hojaldre Invertido<\/h2>\n<p>La gran diferencia es que el hojaldre invertido lleva el empaste de mantequilla por fuera.<\/p>\n<p>Paso a paso del chef Osvaldo Gross<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/a_Il1nhVtAQ?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>Paso a paso del chef Bruno Allbouze.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/I_OZgc5m9LE?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<h2>Hojaldre R\u00e1pido<\/h2>\n<p>Este no es un hojaldre como tal, pero s\u00ed es m\u00e1s r\u00e1pido. Utiliza una masa con mucha mantequilla y no alterna capas de masa y capas de mantequilla.<\/p>\n<p>Versi\u00f3n de thejoyofbaking.com<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/LCYwFM_6KPk?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>C\u00f3mo preparar hojaldres: cl\u00e1sico, invertido y r\u00e1pido.<\/p>\n","protected":false},"author":2,"featured_media":291,"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":[947],"tags":[954,970],"class_list":["post-16060","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-masas","tag-b2","tag-semana-12","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/pizza.jpg?fit=1920%2C1080&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/sghKer-hojaldre","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":303,"url":"https:\/\/le-fort.org\/cocina\/donas-2\/","url_meta":{"origin":16060,"position":0},"title":"Donas","author":"Marell Rojas","date":"8 de Julio, 2020","format":false,"excerpt":"Receta de donuts","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\/img.youtube.com\/vi\/8zIR0TgNBFI\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":640,"url":"https:\/\/le-fort.org\/cocina\/donas\/","url_meta":{"origin":16060,"position":1},"title":"Donas","author":"Rod","date":"9 de Noviembre, 2021","format":false,"excerpt":"Las \"tuercas de masa\" dough-nuts o donuts son un cl\u00e1sico. 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