{"id":303,"date":"2020-07-08T15:10:00","date_gmt":"2020-07-08T20:10:00","guid":{"rendered":"https:\/\/pastry.science\/?p=303"},"modified":"2020-07-08T15:10:00","modified_gmt":"2020-07-08T20:10:00","slug":"donas-2","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/donas-2\/","title":{"rendered":"Donas"},"content":{"rendered":"<p>Las &#8220;tuercas de masa&#8221; dough-nuts o donuts son un cl\u00e1sico.<!--more--><\/p>\n<h2>Ingredientes<\/h2>\n<p>Para 1kg de masa, aproximadamente<\/p>\n<ul>\n<li>375g harina panificable<\/li>\n<li>225g harina de pasteler\u00eda<\/li>\n<li>20g levadura seca instant\u00e1nea<\/li>\n<li>305g agua<\/li>\n<li>2 huevos<\/li>\n<li>40g az\u00facar<\/li>\n<li>40g leche en polvo descremada<\/li>\n<li>10g polvos de hornear<\/li>\n<li>10g sal<\/li>\n<li>1g nuez moscada en polvo<\/li>\n<li>115g manteca emulsionada<\/li>\n<li>cs aceite para fre\u00edr<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Mezclar los ingredientes secos por un lado y los h\u00famedos por el otro. Reservar la manteca.<\/li>\n<li>Mezclar los ingredientes secos con los h\u00famedos e incorporar<\/li>\n<li>A\u00f1adir la manteca y amasar hasta desarrollo de gluten intenso<\/li>\n<li>Fermentar por 30 minutos<\/li>\n<li>Doblar la masa con cuidado y fermentar 20 minutos m\u00e1s<\/li>\n<li>Estirar hasta un grosor de 1cm y dejar descansar la masa, cubierta, por 10 minutos<\/li>\n<li>Preparar bandejas con papel de horno, ligeramente aceitado<\/li>\n<li>Cortar las donas con un cortador de donas o con dos cortapastas: uno de 8cm de di\u00e1metro y otro de 3cm de di\u00e1metro. Asgurarnos de que el corte interno est\u00e9 centrado para una fritura pareja<\/li>\n<li>Leudar 15 minutos m\u00e1s<\/li>\n<li>Fre\u00edr a 180\u00b0C 2 minutos por lado<\/li>\n<li>Drenar sobre papel absorbente<\/li>\n<\/ol>\n<h2>Glaseado<\/h2>\n<p>Podemos utilizar glaseado real para glasear las donas.<\/p>\n<h3>Ingredientes<\/h3>\n<ul>\n<li>1 clara de huevo<\/li>\n<li>200g az\u00facar impalpable<\/li>\n<li>1cdta esencia de vainilla<\/li>\n<\/ul>\n<h3>Procedimiento<\/h3>\n<ol>\n<li>Batir la clara hasta que forme espuma<\/li>\n<li>A\u00f1adir la esencia de vainilla y el az\u00facar impalbale y batir lentamente, incrementando la velocidad de a poco.<\/li>\n<li>Batir hasta que el glaseado tenga la consistencia de la leche condensada<\/li>\n<\/ol>\n<p>El glaseado de az\u00facar cl\u00e1sico es tambi\u00e9n una alternativa.<\/p>\n<h3>Ingredientes<\/h3>\n<ul>\n<li>80g taza de mantequilla fundida<\/li>\n<li>200g de az\u00facar impalpable<\/li>\n<li>1cdta esencia de vainilla<\/li>\n<li>4 cdas de leche tibia, o seg\u00fan sea necesario<\/li>\n<li>1 pizca de sal<\/li>\n<\/ul>\n<h3>Procedimiento<\/h3>\n<ol>\n<li>Batir todos los ingredientes a velocidad lenta, incrementando lentamente la velocidad. Ajustar la consistencia, que debe ser un l\u00edquido viscoso.<\/li>\n<li>Glasear las donas sumergi\u00e9ndolas en el glaseado.<\/li>\n<li>Dejar que el glaseado endurezca<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Versi\u00f3n de ChefSteps<\/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\/8zIR0TgNBFI?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>Bavette<\/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\/wUFOIt8CWsE?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>Anna Olson<\/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\/OrkLl0opeJE?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>Receta de donuts<\/p>\n","protected":false},"author":2,"featured_media":307,"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":[954,133,958,934],"class_list":["post-303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-masas","tag-b2","tag-donuts","tag-fritura","tag-semana-14","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4T","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":640,"url":"https:\/\/le-fort.org\/cocina\/donas\/","url_meta":{"origin":303,"position":0},"title":"Donas","author":"Rod","date":"9 de Noviembre, 2021","format":false,"excerpt":"Las \"tuercas de masa\" dough-nuts o donuts son un cl\u00e1sico. Ingredientes Para 1kg de masa, aproximadamente 375g harina panificable 225g harina de pasteler\u00eda 20g levadura seca instant\u00e1nea 305g agua 2 huevos 40g az\u00facar 40g leche en polvo descremada 10g polvos de hornear 10g sal 1g nuez moscada en polvo 115g\u2026","rel":"","context":"En &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/donuts-hd.jpg?fit=620%2C250&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/donuts-hd.jpg?fit=620%2C250&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/donuts-hd.jpg?fit=620%2C250&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":16472,"url":"https:\/\/le-fort.org\/cocina\/pan-amasado\/","url_meta":{"origin":303,"position":1},"title":"Pan Amasado","author":"Le-Fort.org","date":"15 de Abril, 2022","format":false,"excerpt":"El pan amasado es una receta t\u00edpica de Chile. A nosotros nos encanta como pan de s\u00e1ndwich. Este pan es tambi\u00e9n perfecto para comer con pebre, aj\u00ed o con dulce de membrillo y queso. Es m\u00e1s rural que urbano. Receta del Pan Amasado Esta receta rinde 8 unidades de 110g\u2026","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-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\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":528,"url":"https:\/\/le-fort.org\/cocina\/bunuelos-y-huevos-chilenos\/","url_meta":{"origin":303,"position":2},"title":"Bu\u00f1uelos y Huevos Chilenos","author":"Marell Rojas","date":"5 de Julio, 2021","format":false,"excerpt":"A fre\u00edr","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/uEpSpRn-qo0\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":11775,"url":"https:\/\/le-fort.org\/cocina\/muffins-masa-madre\/","url_meta":{"origin":303,"position":3},"title":"Muffins de Masa Madre","author":"Le-Fort.org","date":"13 de Febrero, 2018","format":false,"excerpt":"Receta de muffins de masa madre, con harina de ma\u00edz y de trigo.","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\/2018\/02\/muffins-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\/2018\/02\/muffins-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/muffins-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/muffins-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/muffins-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6660,"url":"https:\/\/le-fort.org\/cocina\/moncaibas-o-amor-con-hambre\/","url_meta":{"origin":303,"position":4},"title":"Moncaibas o Amor con Hambre","author":"Le-Fort.org","date":"19 de Julio, 2015","format":false,"excerpt":"Receta de Moncaibas, tambi\u00e9n conocidas como \"Amor con Hambre.\" Galletas t\u00edpicas del Ecuador. Son simples, ricas y llenadoras.","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\/2015\/07\/moncaibas-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\/07\/moncaibas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/moncaibas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/moncaibas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/moncaibas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14810,"url":"https:\/\/le-fort.org\/cocina\/pan-de-guineo\/","url_meta":{"origin":303,"position":5},"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":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/303","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=303"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/303\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/307"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}