tag:blogger.com,1999:blog-82665288744228119602024-03-12T20:08:12.783-07:00Savarin gourmetEste blog tiene como propósito dar información, tips, contestar inquietudes, a todos aquellos amantes de la cocina. Intercambiar recetas, opiniones, experiencias y viajes gastronómicos. Compartir mi punto de vista como chef, madre y esposa. Todo desde la cocina!!!Savarin Gourmethttp://www.blogger.com/profile/13300886594173732101noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8266528874422811960.post-67241621414144225662011-03-19T21:28:00.000-07:002011-03-19T22:02:13.915-07:00Cupcake infantiles<br />
<span style="font-size: large;">Queridos amigos!!! quiero compartir con ustedes mi receta de cupcake de vainilla con chispas de chocolate.</span><br />
<span style="font-size: large;">Esta vez, yo los decore con fondat en forma de animalitos. hacerlos todos seria muy largo, les doy el paso a paso de como hacer el oso. </span><br />
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<span style="font-size: large;">Ingredientes:</span><br />
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<span style="font-size: large;">Mantequilla 105 gr</span><br />
<span style="font-size: large;">Azúcar fina 50 gr</span><br />
<span style="font-size: large;">harina 100gr</span><br />
<span style="font-size: large;">polvo de hornear 2gr</span><br />
<span style="font-size: large;">pepas de chocolate 60gr</span><br />
<span style="font-size: large;">huevos 2 und</span><br />
<span style="font-size: large;">esencia de vainilla 1 cda</span><br />
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<span style="font-size: large;">Procedimiento:</span><br />
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<span style="font-size: large;">Precalentar el horno a 180°c o 350 °f</span><br />
<span style="font-size: large;">En un bol poner la mantequilla blanda y el azúcar batir hasta que la mantequilla tome un color pálido.</span><br />
<span style="font-size: large;">Añadir lo huevos uno a uno, incorporar la vainilla y batir hasta que el azúcar este totalmente disuelto.</span><br />
<span style="font-size: large;">cernir la harina y el polvo de hornear.</span><br />
<span style="font-size: large;">Incorporar la harina a la mezcla de mantequilla, poco a poco y con movimientos envolventes. por ultimo incorporar las pepas de chocolate</span><br />
<span style="font-size: large;">llevar al horno aproximadamente unos 12 a 20 minutos dependiendo del horno</span><br />
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<span style="font-size: large;">Decoración:</span><br />
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<span style="font-size: large;">Notas:</span><br />
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<span style="font-size: large;">1)al hacer el cupcake es importante que la mantequilla que usemos este blanda así sera mas fácil trabajarla.</span><br />
<span style="font-size: large;">2) es importante que antes de llevarlo al horno le pasemos una cuchara mojada para que esten nivelados y asi poderle poner el circula de fondat</span><br />
<span style="font-size: large;">3) yo peso cada cupcake de 50 gr para que al momento de hornear sea parejo. Rinde unos 7 cupcake medianos.</span>Savarin Gourmethttp://www.blogger.com/profile/13300886594173732101noreply@blogger.com8tag:blogger.com,1999:blog-8266528874422811960.post-66778128373668616812011-03-13T20:05:00.000-07:002011-03-13T20:29:52.995-07:00Diseños de tortas en fondatAquí les dejo algunos diseños de tortas hechos en fondant, espero les guste... en estos días les daré la receta para hacer la masa de fondant.<br />
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<a href="https://lh5.googleusercontent.com/-TLGsMZlM7H8/TX2FP9k4dSI/AAAAAAAAAHw/hYQ-P3pgADw/s1600/fotos+blos+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://lh5.googleusercontent.com/-TLGsMZlM7H8/TX2FP9k4dSI/AAAAAAAAAHw/hYQ-P3pgADw/s320/fotos+blos+3.jpg" width="281" /></a></div>Savarin Gourmethttp://www.blogger.com/profile/13300886594173732101noreply@blogger.com8tag:blogger.com,1999:blog-8266528874422811960.post-79555679279082438572011-03-13T19:27:00.000-07:002011-03-13T19:27:04.230-07:00Savarin Gourmethttp://www.blogger.com/profile/13300886594173732101noreply@blogger.com0tag:blogger.com,1999:blog-8266528874422811960.post-49367973824082503562011-03-10T09:58:00.000-08:002011-03-10T19:17:02.913-08:00CHEESECAKE CON MERMELADA DE ARANDANOS<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Como ya saben manejo una pasteleria desde mi casa y esta es una de las tortas que mas me piden, y me encanta hacer. Si tienen un día agitado como yo, y tienen invitados este cheesecake es perfecto porque es muy fácil, y la ventaja es que lo puedes hacer el día antes, estará aun mas rico!!! </span></div>
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<span style="font-size: large;"><strong>Ingredientes del cheesecake:</strong></span></div>
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<span style="font-size: large;">queso crema<span style="mso-spacerun: yes;"> </span>1125g</span></div>
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<span style="font-size: large;">azúcar<span style="mso-spacerun: yes;"> </span>300g </span></div>
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<span style="font-size: large;">Huevos<span style="mso-spacerun: yes;"> </span>5 unid</span></div>
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<span style="font-size: large;">Yemas<span style="mso-spacerun: yes;"> </span>2 unid</span></div>
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<span style="font-size: large;">harina<span style="mso-spacerun: yes;"> </span>3<span style="mso-spacerun: yes;"> </span>cdas</span></div>
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<span style="font-size: large;">Crema de leche<span style="mso-spacerun: yes;"> </span>100g<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-size: large;">Vainilla<span style="mso-spacerun: yes;"> </span>c/n </span></div>
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<span style="font-size: large;">Procedimiento:</span></div>
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<span style="font-size: large;">pre- calentar el horno a 160°C o 300°f<br />Cremar el queso con el azúcar. poco a poco agregar los huevos, seguido la crema de leche y por ultimo la harina.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-size: large;">engrasar y enharinar un molde, si es desmontable cubrir abajo con papel aluminio.</span><br />
<span style="font-size: large;">Meter el molde en una fuente profunda, llevarlo al horno, ponerle a la fuente agua, un poco mas de la mitad, para cocinarlo a baño maría.</span><br />
<span style="font-size: large;">Cocinar por aproximadamente 1 hora y media. hasta que tome un dorado suave.</span><br />
<span style="font-size: large;">dejar enfriar y llevar a la nevera hasta el día siguiente</span><br />
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<span style="font-size: large;"><strong>Mermelada de arandanos </strong></span><br />
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<span style="font-size: large;"><strong>ingredientes:</strong></span><br />
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<span style="font-size: large;">Arandanos 100 gr</span><br />
<span style="font-size: large;">Azúcar en grano 100 gr</span><br />
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<span style="font-size: large;">En un bol, poner lo arandanos junto con el azúcar y llevar a la nevera, de un día para otro.</span><br />
<span style="font-size: large;">sacar de la nevera y cocinar por espacio de 30 minutos a fuego moderado.</span><br />
<span style="font-size: large;">para saber si esta lista la mermelada, poner un plato el la nevera, cuando este frió poner un poquito de mermelada y esperar unos 3 minutos pasar el dedo por la mitad si no se escurre esta lista.</span><br />
<span style="font-size: large;">poner en caliente sobre el cheesecake y decorar con fresas.</span><br />
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<span style="font-size: large;">NOTAS:</span><br />
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<span style="font-size: large;">1) Si se esta dorando mucho, cubrirla con un papel aluminio.</span><br />
<span style="font-size: large;">2) Para desmoldarla con mayor facilidad, ponerla unos segunditos sobre el fuego </span><br />
<span style="font-size: large;">3) si haces la mermelada con anticipacion, calientala para que este mas liquida y pueda correr bien.</span><br />
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<span style="font-size: large;">Las animo a hacerla, les va a encantar!!!</span><br />
<br /></div>Savarin Gourmethttp://www.blogger.com/profile/13300886594173732101noreply@blogger.com3tag:blogger.com,1999:blog-8266528874422811960.post-1907858142083142452011-03-09T09:31:00.000-08:002011-03-09T09:31:23.421-08:00PAN DE GIRASOL PASO A PASO<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-u20-skNYsY4/TXeiYlwrOTI/AAAAAAAAAG4/fFo1aHmtNbo/s1600/DSC_0570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh5.googleusercontent.com/-u20-skNYsY4/TXeiYlwrOTI/AAAAAAAAAG4/fFo1aHmtNbo/s320/DSC_0570.JPG" width="320" /></a></div><br />
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<span style="font-family: Calibri; font-size: large;">Quiero compartir con ustedes esta receta de pan de girasol de origen Alemán, que le encanta a mis hijos y a mi esposo. Y yo feliz!!! <span style="mso-spacerun: yes;"> </span>Porque como es con harina de centeno, conserva mayor cantidad de fibra, vitaminas y sales minerales. También tiene semillas de girasol que son buenas para el corazón, contiene vitamina B1 y fósforo.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: large;">Aquí se las dejo… paso a paso</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: large;"><strong>Ingredientes:</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: large;"><span style="font-family: Calibri;">Harina de centeno 400gr </span></span><br />
<span style="font-size: large;"><span style="font-family: Calibri;">Harina de </span></span><span style="font-size: large;"><span style="font-family: Calibri;">trigo </span><span style="font-family: Calibri;">600gr</span></span><br />
<span style="font-size: large;"><span style="font-family: Calibri;">Sal<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>25gr </span><span style="font-family: Calibri;">Agua </span></span><span style="font-size: large;"><span style="font-family: Calibri;"> 650ml </span></span><br />
<span style="font-size: large;"><span style="font-family: Calibri;">Levadura granulada 20gr</span></span><br />
<span style="font-size: large;"><span style="font-family: Calibri;">Semillas de girasol<span style="mso-spacerun: yes;"> </span></span></span><span style="font-size: large;"><span style="font-family: Calibri;">100gr</span></span><br />
<span style="font-size: large;"><span style="font-family: Calibri;">Semillas de sésamo<span style="mso-spacerun: yes;"> </span></span></span><span style="font-size: large;"><span style="font-family: Calibri;">50gr</span></span><br />
<span style="font-size: large;"><span style="font-family: Calibri;">Salsa de soja<span style="mso-spacerun: yes;"> </span>50 ml</span></span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-family: Calibri; font-size: large;"><strong>Para el barniz:</strong></span><span style="font-size: large;"><br />
</span><br />
<span style="font-family: Calibri; font-size: large;">un huevo</span><br />
<span style="font-family: Calibri; font-size: large;">un poco de agua</span><br />
<span style="font-family: Calibri; font-size: large;">una pizca de sal y una pizca de azúcar</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-family: Calibri; font-size: large;">En un bol, Mezclamos todo. con este barniz puedes barnizar cualquier tipo de pan. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: large;"><strong>Procedimiento del pan:</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: "Calibri", "sans-serif"; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: large;">En una sartén tostar las semillas de girasol y de ajonjolí. <span style="mso-spacerun: yes;"> </span></span></span><br />
<span style="font-family: "Calibri", "sans-serif"; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: large; mso-spacerun: yes;"> </span></span><br />
<span style="font-family: "Calibri", "sans-serif"; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"><span style="font-family: Calibri; font-size: large;">Procedimiento:</span></span></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
<span style="font-family: "Calibri", "sans-serif"; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: large;">En una sartén tostar las semillas de girasol y de ajonjolí. <span style="mso-spacerun: yes;"> </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/--wQZ7aOfdjE/TXbfYBZIPrI/AAAAAAAAAEA/A7wP3o44XDA/s1600/DSC_0487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh3.googleusercontent.com/--wQZ7aOfdjE/TXbfYBZIPrI/AAAAAAAAAEA/A7wP3o44XDA/s320/DSC_0487.JPG" width="320" /></a><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"> </span></span> </span></span></div><span style="font-family: "Calibri", "sans-serif"; font-size: large; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Una vez doradas, incorporar la salsa de soja, dejar enfriar</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-pxnZfKCDiQg/TXbg-Bj4c4I/AAAAAAAAAEE/ag_PpOCMVUA/s1600/DSC_0490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh3.googleusercontent.com/-pxnZfKCDiQg/TXbg-Bj4c4I/AAAAAAAAAEE/ag_PpOCMVUA/s320/DSC_0490.JPG" width="320" /></a></div><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: large;">Hacer un volcán con la harina de centeno y la harina de trigo. Hacer un hueco en el centro, poner adentro la levadura, La sal la esparcimos en el borde del volcán.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-KRaJRCokpns/TXbh0aoOcyI/AAAAAAAAAEQ/zDaqf1kbHe0/s1600/DSC_0493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh6.googleusercontent.com/-KRaJRCokpns/TXbh0aoOcyI/AAAAAAAAAEQ/zDaqf1kbHe0/s320/DSC_0493.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: large;">Comenzamos a incorporar el agua poco a poco.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-eRGfzJwfvlc/TXbiOH0F3FI/AAAAAAAAAEU/20LcluwQbio/s1600/DSC_0496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh4.googleusercontent.com/-eRGfzJwfvlc/TXbiOH0F3FI/AAAAAAAAAEU/20LcluwQbio/s320/DSC_0496.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-4oplLCqYNeI/TXbixu4_lDI/AAAAAAAAAEc/tB_61b3v2Hc/s1600/DSC_0503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh4.googleusercontent.com/-4oplLCqYNeI/TXbixu4_lDI/AAAAAAAAAEc/tB_61b3v2Hc/s320/DSC_0503.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-GKb0T4Uk-R0/TXbjE4f8JnI/AAAAAAAAAEg/XT9Ir2l27A0/s1600/DSC_0504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh6.googleusercontent.com/-GKb0T4Uk-R0/TXbjE4f8JnI/AAAAAAAAAEg/XT9Ir2l27A0/s320/DSC_0504.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-W2PShjePTLU/TXbjWT6YM4I/AAAAAAAAAEk/AobjlemoQBU/s1600/DSC_0508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh4.googleusercontent.com/-W2PShjePTLU/TXbjWT6YM4I/AAAAAAAAAEk/AobjlemoQBU/s320/DSC_0508.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-z-cTAD9gmBI/TXbjorQbrPI/AAAAAAAAAEo/On3kh0zIiSc/s1600/DSC_0509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh4.googleusercontent.com/-z-cTAD9gmBI/TXbjorQbrPI/AAAAAAAAAEo/On3kh0zIiSc/s320/DSC_0509.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: large;">Cuando obtengamos una masa lisa y homogénea que tenga elasticidad le incorporamos las semillas.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-1RG_Q0TYAH4/TXbt1uvDsbI/AAAAAAAAAGE/t0zT0v4y1rE/s1600/DSC_0520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh4.googleusercontent.com/-1RG_Q0TYAH4/TXbt1uvDsbI/AAAAAAAAAGE/t0zT0v4y1rE/s320/DSC_0520.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-s-cUzGiShtA/TXbuG9vBsoI/AAAAAAAAAGI/tYAVu4H0fec/s1600/DSC_0523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh3.googleusercontent.com/-s-cUzGiShtA/TXbuG9vBsoI/AAAAAAAAAGI/tYAVu4H0fec/s320/DSC_0523.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-xJ4kszr3WEQ/TXbuZPB3esI/AAAAAAAAAGM/RySrr0f65iY/s1600/DSC_0525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh6.googleusercontent.com/-xJ4kszr3WEQ/TXbuZPB3esI/AAAAAAAAAGM/RySrr0f65iY/s320/DSC_0525.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-kauQ3m1g42E/TXbkQrVaD-I/AAAAAAAAAEs/h5mV7Yfx1zw/s1600/DSC_0528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh3.googleusercontent.com/-kauQ3m1g42E/TXbkQrVaD-I/AAAAAAAAAEs/h5mV7Yfx1zw/s320/DSC_0528.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-3dIBnnpZjkM/TXbkjlwKgAI/AAAAAAAAAEw/99r46Yz6tqQ/s1600/DSC_0529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh3.googleusercontent.com/-3dIBnnpZjkM/TXbkjlwKgAI/AAAAAAAAAEw/99r46Yz6tqQ/s320/DSC_0529.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-ommzKXYXY28/TXbk2PPiDgI/AAAAAAAAAE0/StOuXkKzun0/s1600/DSC_0530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh5.googleusercontent.com/-ommzKXYXY28/TXbk2PPiDgI/AAAAAAAAAE0/StOuXkKzun0/s320/DSC_0530.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-CjZzSZo1vUY/TXblG9_JVgI/AAAAAAAAAE4/xlv8wOymQhg/s1600/DSC_0532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh3.googleusercontent.com/-CjZzSZo1vUY/TXblG9_JVgI/AAAAAAAAAE4/xlv8wOymQhg/s320/DSC_0532.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-E_vh99qwRf4/TXblb5ZLWZI/AAAAAAAAAE8/b6JENVpNkUU/s1600/DSC_0533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh5.googleusercontent.com/-E_vh99qwRf4/TXblb5ZLWZI/AAAAAAAAAE8/b6JENVpNkUU/s320/DSC_0533.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: large;">Una vez bien incorporadas las semillas, lo dejamos levar por unos 40 minutos en un lugar tibio <span style="mso-spacerun: yes;"> </span>tapado parque no se reseque. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-nwbHIU2iWEA/TXbl1fuJ-xI/AAAAAAAAAFA/dsBjby_91lA/s1600/DSC_0537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh5.googleusercontent.com/-nwbHIU2iWEA/TXbl1fuJ-xI/AAAAAAAAAFA/dsBjby_91lA/s320/DSC_0537.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: large;">Una vez pasado el tiempo de levado, lo degasificamos y lo partimos en dos.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-6OZvjVhuvs0/TXbmOXKEaRI/AAAAAAAAAFE/Xl5TOU46Yzs/s1600/DSC_0539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh4.googleusercontent.com/-6OZvjVhuvs0/TXbmOXKEaRI/AAAAAAAAAFE/Xl5TOU46Yzs/s320/DSC_0539.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-FA_epmgVA2E/TXbmlnxrk2I/AAAAAAAAAFI/hH3FKo9gHfU/s1600/DSC_0541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh4.googleusercontent.com/-FA_epmgVA2E/TXbmlnxrk2I/AAAAAAAAAFI/hH3FKo9gHfU/s320/DSC_0541.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: large;">Engrasamos un molde</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-cjixqnuk2YQ/TXbn_ccjD3I/AAAAAAAAAFY/P1BJ-1PkNi4/s1600/DSC_0547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh3.googleusercontent.com/-cjixqnuk2YQ/TXbn_ccjD3I/AAAAAAAAAFY/P1BJ-1PkNi4/s320/DSC_0547.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: large;">Se hacen bollo y después se le da forma al pan<span style="mso-spacerun: yes;"> </span>para ponerlo en el molde lo tapamos y le damos la segunda levada. Pre calentamos el horno a 220°c o 400°f</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-1eMa1a9vrWQ/TXbomwckqgI/AAAAAAAAAFg/7JhYxFA0YvI/s1600/DSC_0549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh6.googleusercontent.com/-1eMa1a9vrWQ/TXbomwckqgI/AAAAAAAAAFg/7JhYxFA0YvI/s320/DSC_0549.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-KVuEQsZI0ps/TXegHo1oFFI/AAAAAAAAAGY/WnLDaaHtXA0/s1600/DSC_0550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh6.googleusercontent.com/-KVuEQsZI0ps/TXegHo1oFFI/AAAAAAAAAGY/WnLDaaHtXA0/s320/DSC_0550.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-MnEJSl-4pbY/TXegchF1qfI/AAAAAAAAAGc/UQ5P_G6bugQ/s1600/DSC_0553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh3.googleusercontent.com/-MnEJSl-4pbY/TXegchF1qfI/AAAAAAAAAGc/UQ5P_G6bugQ/s320/DSC_0553.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-H6VU9pVZgiw/TXeg04CXc_I/AAAAAAAAAGg/XWxtBt9nzt8/s1600/DSC_0554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh6.googleusercontent.com/-H6VU9pVZgiw/TXeg04CXc_I/AAAAAAAAAGg/XWxtBt9nzt8/s320/DSC_0554.JPG" width="320" /></a></div><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: large; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Cuando haya levado lo barnizamos con la mezcla de huevo.</span><br />
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</div><span style="font-family: "Calibri", "sans-serif"; font-size: large; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: large;">Lo ponemos en el horno de <span style="mso-spacerun: yes;"> </span>25 a 30 minutos.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-1D5EHNyWPlM/TXehnZV0l-I/AAAAAAAAAGs/GnNmVuoRrYQ/s1600/DSC_0559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh5.googleusercontent.com/-1D5EHNyWPlM/TXehnZV0l-I/AAAAAAAAAGs/GnNmVuoRrYQ/s320/DSC_0559.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: large;">Y listo!!! les va a encantar</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-imKSqg5a2mU/TXeh39UwBxI/AAAAAAAAAGw/dLEJltsK3G4/s1600/DSC_0564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh3.googleusercontent.com/-imKSqg5a2mU/TXeh39UwBxI/AAAAAAAAAGw/dLEJltsK3G4/s320/DSC_0564.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-BlR8z0bfSkI/TXeiIPLMeoI/AAAAAAAAAG0/cC0i12p190A/s1600/DSC_0565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" q6="true" src="https://lh4.googleusercontent.com/-BlR8z0bfSkI/TXeiIPLMeoI/AAAAAAAAAG0/cC0i12p190A/s320/DSC_0565.JPG" width="320" /></a></div><br />
<span style="font-size: large;">NOTAS:</span><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: large;">1) Hay que tener en cuenta que las semillas de girasol son más grandes que las de ajonjolí, así que primero tostamos las de girasol una vez estén un poco doradas, incorporamos las de ajonjolí.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: large;">2) Tener en cuenta que si la levadura tiene contacto directo con la sal la mata.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: large;">3) Cuando hacemos pan, tenemos que usar harina de fuerza, porque tiene mayor cantidad de gluten.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: large;">4) Si usamos levadura fresca se utiliza el doble de cantidad.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: large;">5) hay que incorporar el agua poco a poco, porque hay harinas que necesitan mayor o menor cantidad de agua.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: large;">6) en el momento que estamos amasando, hay que dale golpes a la mas sobre la mesada, para incorporar aire y que el pan nos quede esponjoso.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><span style="font-size: large;">7) las semillas siempre se deben incorporar cuando el gluten de la masa este bien desarrollado. (Como se sabe elasticidad) <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><span style="font-size: large;">8) en mi casa no tengo horno a vapor, así que cuando caliento en horno; pongo una bandeja debajo de la rejilla para poder ponerle agua y generar vapor, así el pan queda bien crujiente. <span style="mso-spacerun: yes;"> </span></span></span></div><span style="font-size: large;"></span></div></div>Savarin Gourmethttp://www.blogger.com/profile/13300886594173732101noreply@blogger.com1tag:blogger.com,1999:blog-8266528874422811960.post-58440332589954036582011-03-05T22:13:00.000-08:002011-03-10T19:46:10.610-08:00Dulce ciudad de Morelia ( México)En mi curiosidad gastronomica, me fui de visita a Morelia, ciudad mexicana, capital del estado de Michoacán de Ocampo. Fue declarada patrimonio cultural de la humanidad por la UNESCO en el año de 1991.<span style="mso-spacerun: yes;"> </span><br />
<span style="mso-spacerun: yes;"></span><span lang="ES" style="mso-ansi-language: ES;">La ciudad es sede de importantes festivales culturales anuales como los festivales internacionales de música, órgano, cine y gastronomía.</span><br />
<span lang="ES" style="mso-ansi-language: ES;"></span><span lang="ES" style="mso-ansi-language: ES;">situada a 4 horas en carro de la ciudad de Mexíco DF, con una muy buena autopista.</span><br />
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<span lang="ES" style="mso-ansi-language: ES;"><span lang="ES" style="mso-ansi-language: ES;"><span lang="ES" style="mso-ansi-language: ES;">Me hospede en un hotel boutique llamado cantera 10 situado en el centro de la ciudad frente a la catedral. </span><br /><span lang="ES" style="mso-ansi-language: ES;">Hermosas habitaciones, con una decoración exquisita y un buen restaurante. Como llegue tarde en la noche el restaurante estaba cerrando, pero tuvieron la amabilidad de prepararme una rica ensalada cesar con pollo. </span></span></span><br />
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<span lang="ES" style="mso-ansi-language: ES;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span><br />
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<span lang="ES" style="mso-ansi-language: ES;">A la mañana siguiente encontré algo muy interesante, el museo del dulce… </span><br />
<span lang="ES" style="mso-ansi-language: ES;">Morelia ha sido siempre famosa por sus exquisitos dulces que surgen al fusionarse la cocina española con el folklor gastronómico de los indígenas, dando lugar a una gran variedad de productos que hoy conforman toda una tradición dulcera.</span><br />
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<span lang="ES" style="mso-ansi-language: ES;">Entre los dulces más famosos, se encuentra la elaboración del ate. Es un dulce hecho a base de pulpa de </span>membrillo, guayaba, pera, manzana; frutas con buena cantidad de pectina, combinada con azucar de grano. Teniendo como resultado un bloque compacto, suave, húmedo, y con mucho sabor!!!<br />
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Para obtener la pulpa se cocina la fruta en ollas de barro hasta que este bien blanda. <br />
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y despues se termina la coccion en olla de cobre.<br />
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<span lang="ES" style="mso-ansi-language: ES;">Como quede con muchas ganar de hacer ate, pues pregunte donde podía conseguir ollas de barro y cobre. Me mandaron para el mercado de las artesanías. </span><span lang="ES" style="mso-ansi-language: ES;"></span><br />
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si son como yo, amantes de los utensilios de cocina, este sitios les va a encantar!!! lleno de ollas, juegos de vajillas, tazas, platos, bandejas, fuentes. Miles de cosas para la casa. Principalmete hechas de barro y cobre.</div>
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Después me fui rumbo al mercado de san Juan, allí también encontré ollas a un costo mucho más bajo y estuve hablando con los vendedores y me informaron que hay un lugar llamado santa clara del cobre, que por el nombre ya se imaginaran!!! Queda a unos 30 minutos en auto de Morelia, espero poder ir muy pronto allí.<br />
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Bueno... ya para terminar, me fui a un restaurant que me habían recomendado, llamado Mirasoles. <br />
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<span style="font-family: Calibri;">Situado en el centro histórico, en una antigua mansión virreinal cuyos antecedentes más remotos datan del siglo XVII, llena de habitaciones con techos altos y jardin central hermosos y fresco. </span></div>
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<span style="font-family: Calibri;">Los dueños… madre e hijo. La chef Rubí Silva de Figueroa, el somelier Fernando Figueroa.<span style="mso-spacerun: yes;"> </span>Excelente maridaje!!! <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;">Especialidad… comida típica michoacana, aunque <span style="mso-spacerun: yes;"> </span>también tienen pasta elaboradas en casa y cortes argentinos.</span></div>
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<span style="font-family: Calibri;">Yo pedí un menú de tres tiempos, donde te dan una probadita de toda la comida típica michoacana </span></div>
Primer tiempo de izquerda a derecha...<br />
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1) tapado de trucha<br />
2) chile capan elaborado con chile ancho, tomate, cebolla queso cotija y una salsa de cilantro ( de los tres fue el que mas me gusto<br />
3) morisqueta de arroz blanco con salsa de tomate chile serrano y queso cotija.<br />
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Segundo tiempo...<br />
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1) enchiladas plazeras<br />
2) chamorro de cerdo (que es el muslo)<br />
3) filete doña mari horneado.<br />
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Tercer tiempo...<br />
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1) chongos zamoranos, con un strudel de manzana.<br />
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tengo que confesarles que habia un tercer plato pero, me distraje conversando y no le tome foto. se trata de la sopa tarasca, deliciosa!!!<br />
hecha a base de frijol, chile juajillo, tortilla, queso crema y aguacate.<br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ES-VE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">En conclusión!! una cuidad llena de mucha historia, tradicion. una cuidad muy dulce. Si algún día vienen a México y tienen tiempo y curiosidad le recomiendo que pasen por Morelia le va a encantar.</span><br />
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Yo me he quedado con tres desafíos a hacer… ate, chongos zamoranos y sopa tarasca.</div>Savarin Gourmethttp://www.blogger.com/profile/13300886594173732101noreply@blogger.com4tag:blogger.com,1999:blog-8266528874422811960.post-53938167513922956722011-02-10T23:19:00.000-08:002011-02-10T23:19:56.680-08:00<span style="background-color: white;"></span> Este blog lo cree, con el propósito de compartir con todos aquellos, amantes de la cocina, mis experiencias, mis recetas y ayudarles a aclarar dudas<br />
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Soy chef de cocina. Ahora estoy comenzando un negocio de pastelería gourmet, manejado desde mi casa,es algo nuevo para mi y me gustaría convidarlos a compartir esta nueva aventura.<br />
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los dejo con una frase de un libro celebre, llamado fisiología de gusto, de Brillat-Savarin " convidar es asumir la responsabilidad del bienestar del convidado durante el tiempo que este bajo nuestro techo.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-Cuo0sii6M9Q/TVTBxfTiJpI/AAAAAAAAAAw/X8ZuZDS5CGs/s1600/Reporteria_040.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="213" src="http://4.bp.blogspot.com/-Cuo0sii6M9Q/TVTBxfTiJpI/AAAAAAAAAAw/X8ZuZDS5CGs/s320/Reporteria_040.JPG" width="320" /></a><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"><span style="color: white;"> <strong>SAVARIN </strong></span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;">(receta para 24)</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;"><strong>Ingredientes para la pasta:</strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"><span style="color: white;">Harina 500 <strong>gr</strong></span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"><span style="color: white;">Sal fina 10 gr</span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"><span style="color: white;">Azucar 30 gr</span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"><span style="color: white;">Levadura 30 gr</span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"><span style="color: white;">Huevos 300 gr</span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"><span style="color: white;">Mantequilla 200 gr</span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"><span style="color: white;">Agua 150 gr a 200 ml</span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"><strong><span style="color: white;">Ingredientes para el almibar:</span></strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"><span style="color: white;">Agua 1000 ml</span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"><span style="color: white;">Azucar 600 gr</span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="font-family: Calibri;"><strong><span style="color: white;">Procedimiento:</span></strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;">° Verter la harina y la sal </span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;">° Diluir el azúcar, la levadura y los huevos con un batidor de mano.</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;">° Empezar a amasar y añadir poco a poco el agua para obtener una masa bastante </span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white;"> blanda y con cuerpo</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white;">° Dejar de amasar cuando la masa este lisa y se desprenda del bol e incorporar la mantequilla sin mezclar</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><strong><span style="color: white;">Primera fermentación:</span></strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;">° Despues de dejar levar 1/2 hora a 45 minutos a temperatura ambiente amasar nuevamente hasta obtener masa homogenia, lisa y brillantes.</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;">°Rellenar los moldes previamente engrasados</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;"><strong>Segunda fermentación:</strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;">° Cuando el aumento del volumen sea suficiente (la masa debe llegar al borde del molde</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;">° Hornear a 180°c. El tiempo de cocción es variable según el tamaño del producto. aproximadamente unos 25 minutos</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;">°Desmoldar en caliente</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;"><strong>Almíbar:</strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white; font-family: Calibri;">Poner el agua y el azúcar, cuando empieza a hervir se espuma y se deja hervir 5 minutos</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white;"> <strong>NOTAS:</strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white;">° Es importante que en el momento de bañar el savarin con el almíbar estén a la misma temperatura, preferiblemente tibios.</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white;">° se puede sustituir parte del agua por zumo de maracuya o cualquier zumo cítrico</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="ES" style="color: #222222; mso-ansi-language: ES;"><span style="color: white;">° el relleno... el cielo es el limite. </span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>Savarin Gourmethttp://www.blogger.com/profile/13300886594173732101noreply@blogger.com7