{"id":1544,"date":"2016-06-10T17:11:00","date_gmt":"2016-06-10T17:11:00","guid":{"rendered":"https:\/\/www.cusine.eu\/es\/?p=1544"},"modified":"2016-06-10T17:11:00","modified_gmt":"2016-06-10T17:11:00","slug":"coca-de-sant-joan","status":"publish","type":"post","link":"https:\/\/www.cusine.eu\/es\/index.php\/coca-de-sant-joan\/","title":{"rendered":"Coca de Sant Joan"},"content":{"rendered":"<p>[spb_row element_name=\u00bbRow\u00bb wrap_type=\u00bbcontent-width\u00bb parallax_image_height=\u00bbcontent-height\u00bb parallax_image_movement=\u00bbfixed\u00bb parallax_image_speed=\u00bb0.5&#8243; bg_video_loop=\u00bbyes\u00bb parallax_video_height=\u00bbwindow-height\u00bb parallax_video_overlay=\u00bbnone\u00bb row_overlay_opacity=\u00bb0&#8243; vertical_center=\u00bbtrue\u00bb width=\u00bb1\/1&#8243; el_position=\u00bbfirst last\u00bb] [spb_text_block animation=\u00bbnone\u00bb animation_delay=\u00bb0&#8243; simplified_controls=\u00bbyes\u00bb custom_css_percentage=\u00bbno\u00bb padding_vertical=\u00bb0&#8243; padding_horizontal=\u00bb0&#8243; margin_vertical=\u00bb0&#8243; custom_css=\u00bbmargin-top: 0px;margin-bottom: 0px;border-top: 0px default ;border-left: 0px default ;border-right: 0px default ;border-bottom: 0px default ;padding-top: 0px;padding-left: 0px;padding-right: 0px;padding-bottom: 0px;\u00bb border_size=\u00bb0&#8243; border_styling_global=\u00bbdefault\u00bb width=\u00bb1\/1&#8243; el_position=\u00bbfirst last\u00bb]<\/p>\n<h4 style=\"text-align: justify;\">Se acerca el solsticio de verano, es decir, la verbena de Sant Joan (23 de junio). Como es tradici\u00f3n, tenemos una cita importante con nuestro calendario pastelero: la coca de Sant Joan. Hay quien dice que se tiene que comer coca de Sant Joan para tener buena suerte durante todo el a\u00f1o.<\/h4>\n<h4 style=\"text-align: justify;\">Uno de los ingredientes clave para conseguir hacer una buena coca, es la harina. Nosotros recomendamos utilizar una harina con mucha fuerza y \u00fanica en el mercado. Esta harina se caracteriza por tener una W480-530 y un P\/L 0,6-0,8.<\/h4>\n<h4 style=\"text-align: justify;\"><\/h4>\n<h4 style=\"text-align: justify;\">\u00a0Os dejamos con una receta:<\/h4>\n<h4 style=\"text-align: justify;\"><\/h4>\n<h4 style=\"padding-left: 30px; text-align: justify;\">Ingredientes:<\/h4>\n<h4 style=\"padding-left: 30px; text-align: justify;\"><ul class=\"sf-list \"><br \/>\n<li><i class=\"fa-circle-o\"><\/i><span> 1 kg de harina con mucha fuerza W480-530 y P\/L 0,6-0,8<\/span><\/li><br \/>\n<li><i class=\"fa-circle-o\"><\/i><span> 0.330 l. de agua<\/span><\/li><br \/>\n<li><i class=\"fa-circle-o\"><\/i><span> 20 g. de sal<\/span><\/li><br \/>\n<li><i class=\"fa-circle-o\"><\/i><span> 50 g. de levadura<\/span><\/li><br \/>\n<li><i class=\"fa-circle-o\"><\/i><span> 200 g. de mantequilla<\/span><\/li><br \/>\n<li><i class=\"fa-circle-o\"><\/i><span> 150 g. de az\u00facar<\/span><\/li><br \/>\n<li><i class=\"fa-circle-o\"><\/i><span> 200 g. de huevo (4 unidades)<\/span><\/li><br \/>\n<li><i class=\"fa-circle-o\"><\/i><span> Para pintar las cocas: huevo rebajado con agua, mermelada de albaricoque, mazap\u00e1n rebajado con leche o agua o cabello de \u00e1ngel<\/span><\/li><br \/>\n<li><i class=\"fa-circle-o\"><\/i><span> Fruta confitada: cerezas rojas, discos de naranja y filete de mel\u00f3n verde <\/span><\/li><li><i class=\"fa-circle-o\"><\/i><span> Crema (opcional) <\/span><\/li><br \/>\n<li><i class=\"fa-circle-o\"><\/i><span> Pi\u00f1ones, bastones o granillo de almendra <\/span><\/li><br \/>\n<\/ul><\/h4>\n<h4 style=\"text-align: justify;\"><\/h4>\n<h4 style=\"text-align: justify;\">T\u00e9cnica de amasar:<\/h4>\n<h4 style=\"text-align: justify;\">Elaborar la masa a una temperatura de 25\u00baC.<br \/>\nAmasar hasta obtener una masa fina y el\u00e1stica a 24-25\u00baC.<br \/>\nReposar en bloque a temperatura ambiente durante unos 30 minutos.<br \/>\nDividir la masa en piezas de unos 700 g. aproximadamente.<br \/>\nCe\u00f1ir flojo y dejar reposar 30 minutos m\u00e1s.<br \/>\nFormar una pieza ovalada con las manos y laminar manualmente con un rodillo.<br \/>\nPintar ligeramente la superficie con huevo rebajado con agua, mermelada de albaricoque, mazap\u00e1n rebajado con leche o agua o cabello de \u00e1ngel. Se aconseja poner alguno de estos productos porque la coca sea m\u00e1s melosa. Seguidamente ponemos la fruta confitada: las cerezas rojas, los discos de naranja y el filete de mel\u00f3n verde.<br \/>\nDejar fermentar les piezas hasta que dupliquen su volumen. Cuanto m\u00e1s tiempo dejemos fermentar, m\u00e1s calidad tendr\u00e1n las cocas.<br \/>\nSi se desea, se puede poner crema una vez la masa ha fermentado.<br \/>\nPoner los pi\u00f1ones o los bastones o granillo de almendra. Acabar a\u00f1adiendo el az\u00facar de forma abundante.<br \/>\nCocer al horno de forma suave a una temperatura de 180-200\u00baC durante 18-22 minutos, dependiendo del peso y la medida de cada coca.<\/h4>\n<p>&nbsp;<\/p>\n<h3>Bon app\u00e9tit!<\/h3>\n<p>&nbsp;<\/p>\n<p>[\/spb_text_block] [\/spb_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[spb_row element_name=\u00bbRow\u00bb wrap_type=\u00bbcontent-width\u00bb parallax_image_height=\u00bbcontent-height\u00bb parallax_image_movement=\u00bbfixed\u00bb parallax_image_speed=\u00bb0.5&#8243; bg_video_loop=\u00bbyes\u00bb parallax_video_height=\u00bbwindow-height\u00bb parallax_video_overlay=\u00bbnone\u00bb row_overlay_opacity=\u00bb0&#8243; vertical_center=\u00bbtrue\u00bb width=\u00bb1\/1&#8243; el_position=\u00bbfirst last\u00bb] [spb_text_block animation=\u00bbnone\u00bb animation_delay=\u00bb0&#8243; simplified_controls=\u00bbyes\u00bb custom_css_percentage=\u00bbno\u00bb padding_vertical=\u00bb0&#8243; padding_horizontal=\u00bb0&#8243; margin_vertical=\u00bb0&#8243; custom_css=\u00bbmargin-top: 0px;margin-bottom: 0px;border-top: 0px default ;border-left: 0px default ;border-right: 0px default ;border-bottom: 0px default ;padding-top: 0px;padding-left: 0px;padding-right: 0px;padding-bottom: 0px;\u00bb border_size=\u00bb0&#8243; border_styling_global=\u00bbdefault\u00bb width=\u00bb1\/1&#8243; el_position=\u00bbfirst last\u00bb] Se acerca el solsticio de verano, es decir, la verbena de Sant Joan (23 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1533,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-1544","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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