{"id":1859,"date":"2024-03-06T12:42:43","date_gmt":"2024-03-06T12:42:43","guid":{"rendered":"https:\/\/www.estudiarcocinaygastronomia.com\/?p=1859"},"modified":"2024-03-06T12:48:48","modified_gmt":"2024-03-06T12:48:48","slug":"receta-de-hojaldre-invertido-crujiente-casero","status":"publish","type":"post","link":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/06\/receta-de-hojaldre-invertido-crujiente-casero\/","title":{"rendered":"\ud83e\udd67 Hojaldre invertido crujiente."},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Ingredientes del hojaldre invertido.<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>CANTIDADES<\/strong><\/td><td><strong>INGREDIENTES<\/strong><\/td><\/tr><tr><td><br><\/td><td><strong>Masa de mantequilla:<\/strong> <br>Se puede sustituir parte de la harina por cacao y obtener hojaldre de chocolate que se incorporara a la mezcla de mantequilla.<\/td><\/tr><tr><td>250g.<\/td><td>Harina fuerte<\/td><\/tr><tr><td>250g.<\/td><td>Harina floja<\/td><\/tr><tr><td>1000gr.<\/td><td>Mantequilla de plieges<\/td><\/tr><tr><td><br><\/td><td><strong>&nbsp;Masa de pan:<\/strong><\/td><\/tr><tr><td>700 gr&nbsp;<\/td><td>harina de fuerza<\/td><\/tr><tr><td>50 gr&nbsp;<\/td><td>de manteca<\/td><\/tr><tr><td>20 gr&nbsp;<\/td><td>de sal<\/td><\/tr><tr><td>400 gr&nbsp;<\/td><td>de agua<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Ingredientes del hojaldre invertido.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Como hacer el hojaldre invertido.<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>REALIZAR&nbsp;<\/td><td>La masa de mantequilla. Se hace un empaste con la grasa en pomada y la harina hasta que queda homog\u00e9nea. Se deja reposar.<\/td><\/tr><tr><td>AMASAR&nbsp;<\/td><td>La harina, la manteca, la sal y el agua fr\u00eda. Se amasa lo justo y necesario y cuando se ha conseguido la masa homog\u00e9nea se&nbsp; deja reposar.<\/td><\/tr><tr><td>ESTIRAR<\/td><td>El empaste de grasa-harina d\u00e1ndole forma rectangular.&nbsp;<\/td><\/tr><tr><td>ESTIRAR&nbsp;<\/td><td>La otra masa en forma rectangular de inferior tama\u00f1o al empaste graso sobre un tercio.<\/td><\/tr><tr><td>CUBRIR&nbsp;<\/td><td>Con el empaste de grasa el empaste de masa y se aplasta&nbsp; con el rodillo en forma rectangular<\/td><\/tr><tr><td>ESTIRAR<\/td><td>El plast\u00f3n hasta un grosor de 2 cm. aprox.<\/td><\/tr><tr><td>PLEGAR<\/td><td>Con una vuelta sencilla y dejar reposar 20 minutos para que pierda nervio, tapado con pl\u00e1stico y en antec\u00e1mara sobre lata.<\/td><\/tr><tr><td>REPETIR<\/td><td>La operaci\u00f3n con dos dobles y se finaliza con otra sencilla. Por \u00faltimo se estira para dar formas y cortes<\/td><\/tr><tr><td>CONSERVAR<\/td><td>En c\u00e1mara o congelador, cubierto con pl\u00e1stico.<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Elaboraci\u00f3n del hojaldre invertido<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Masa de hojaldre invertido \/ Inverted Puff Pastry\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/c9D3F_G0SWI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption class=\"wp-element-caption\">Video de como hacer el hojaldre invertido<\/figcaption><\/figure>\n\n\n\n<p><strong>&nbsp;GALONES DE HOJALDRE INVERTIDO<\/strong><\/p>\n\n\n\n<p><strong>Elaboraci\u00f3n<\/strong><\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>Laminar una porci\u00f3n de hojaldre invertido en forma rectangular que no sea muy gruesa y pintarla con huevo. Aplicar az\u00facar grano por encima, cortar tiras delgadas y formar con ellas un gal\u00f3n cruz\u00e1ndolas por los extremos.<\/li>\n\n\n\n<li>Colocar en latas para hornear.<\/li>\n\n\n\n<li>Cocer a 180\u00ba C hasta que queden doradas<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"114\" height=\"112\" src=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-5.png\" alt=\"\" class=\"wp-image-1860\" style=\"width:209px;height:auto\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>&nbsp;LAZOS DE HOJALDRE INVERTIDO.<\/strong><\/h2>\n\n\n\n<p><strong>Elaboraci\u00f3n<\/strong><\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-2 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ol class=\"wp-block-list\">\n<li>Laminar una porci\u00f3n de hojaldre invertido en forma rectangular y pintar con huevo. Aplicar por encima granillo de avellanas y az\u00facar granulado. Cortar porciones de tama\u00f1o adecuado, cortar las puntas hacia los lados opuestos y darles la vuelta al colocarlas en las latas de hornear.<\/li>\n\n\n\n<li>Cocer a 180\u00ba C hasta que las piezas est\u00e9n doradas.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"114\" height=\"112\" src=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-6.png\" alt=\"\" class=\"wp-image-1861\" style=\"width:228px;height:auto\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>DIPLOM\u00c1TICOS DE HOJALDRE INVERTIDO.<\/strong><\/h2>\n\n\n\n<p><strong>Elaboraci\u00f3n<\/strong><\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-3 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<ol class=\"wp-block-list\">\n<li>Laminar una porci\u00f3n de hojaldre invertido bastante delgada en forma rectangular y colocar sobre una lata de hornear de 40 x 60 cm., recortando a continuaci\u00f3n el sobrante y pinchando con un marcador toda la superficie. Colocar en el congelador para que enfr\u00ede.<\/li>\n\n\n\n<li>Aplicar despu\u00e9s una capa de <a href=\"https:\/\/youtu.be\/yb_HDql-YKc\" target=\"_blank\" rel=\"noreferrer noopener\">glasa real<\/a>, coloc\u00e1ndolo de nuevo en el congelador para que quede fr\u00edo.&nbsp;<\/li>\n\n\n\n<li>Colocar unos pi\u00f1ones encima de la glasa y cortar cuatro tiras longitudinales que ser\u00e1n de 10 cm, cortando despu\u00e9s tiras al trav\u00e9s de unos 2 cm.<\/li>\n\n\n\n<li>La cocci\u00f3n se har\u00e1 en horno muy suave, a unos 170\u00ba C, que tenga bastante suela y muy poco techo. Pueden cocerse juntos, tal y como se cortan, o separ\u00e1ndolos antes de cocerlos, mientras siguen congelados.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-full is-resized is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"114\" height=\"158\" src=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/image-7.png\" alt=\"\" class=\"wp-image-1862\" style=\"width:200px;height:auto\"\/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>MILHOJAS DE HOJALDRE INVERTIDO<\/strong><\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-4 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ol class=\"wp-block-list\">\n<li>Extender el hojaldre con el rodillo y ponerla en una lata. Pasar el rodillo de marcar. Dejar en reposo 30 minutos a temperatura ambiente. Hornear a 190\u00ba C durante \u00b1 18 minutos.<\/li>\n\n\n\n<li>Hacer cuatro rect\u00e1ngulos, e intercalar dos capas con las cremas pastelera y de chocolate.&nbsp;<\/li>\n\n\n\n<li>Cubrir la superficie con fondant.<\/li>\n\n\n\n<li>Decorar a cartucho con cobertura. Pasar un palillo ligeramente sobre la cobertura para conseguir el dibujo final.&nbsp;<\/li>\n\n\n\n<li>Cortar en porciones individuales<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"924\" height=\"615\" src=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/Captura-de-pantalla-2024-03-06-a-las-13.38.18.png\" alt=\"\" class=\"wp-image-1863\" srcset=\"https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/Captura-de-pantalla-2024-03-06-a-las-13.38.18.png 924w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/Captura-de-pantalla-2024-03-06-a-las-13.38.18-300x200.png 300w, https:\/\/www.estudiarcocinaygastronomia.com\/wp-content\/uploads\/2024\/03\/Captura-de-pantalla-2024-03-06-a-las-13.38.18-768x511.png 768w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/06\/receta-de-hojaldre-casero-crujiente\/\" target=\"_blank\" rel=\"noreferrer noopener\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-luminous-vivid-orange-color\">M\u00e1s sobre el hojaldre tradicional AQU\u00cd.<\/mark><\/a><\/strong><\/h2>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes del hojaldre invertido. CANTIDADES INGREDIENTES Masa de mantequilla: Se puede sustituir parte de la harina por cacao y obtener hojaldre de chocolate que se incorporara a la mezcla de mantequilla. 250g. Harina fuerte 250g. Harina floja 1000gr. Mantequilla de plieges &nbsp;Masa de pan: 700 gr&nbsp; harina de fuerza 50 gr&nbsp; de manteca 20 gr&nbsp; &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2024\/03\/06\/receta-de-hojaldre-invertido-crujiente-casero\/\" class=\"more-link\">Continuar leyendo<span class=\"screen-reader-text\"> \u00ab\ud83e\udd67 Hojaldre invertido crujiente.\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40,43,254],"tags":[51,54],"class_list":["post-1859","post","type-post","status-publish","format-standard","hentry","category-cocina-tradicional","category-cocina-valenciana","category-masas-laminadas","tag-cocina-y-gastronomia","tag-curso-de-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\ud83e\udd67 Hojaldre invertido crujiente. 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