{"id":5074,"date":"2021-05-08T11:00:55","date_gmt":"2021-05-08T09:00:55","guid":{"rendered":"https:\/\/agora.xtec.cat\/iessitges\/?p=5074"},"modified":"2021-05-07T09:34:18","modified_gmt":"2021-05-07T07:34:18","slug":"com-fer-un-pastis-de-pastanaga-o-carrot-cake","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iessitges\/revista\/com-fer-un-pastis-de-pastanaga-o-carrot-cake\/","title":{"rendered":"Com fer un past\u00eds de pastanaga o &#8216;carrot cake&#8217;"},"content":{"rendered":"<p><a href=\"https:\/\/agora.xtec.cat\/iessitges\/wp-content\/uploads\/usu1948\/2021\/05\/carrot-cake-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5076\" src=\"https:\/\/agora.xtec.cat\/iessitges\/wp-content\/uploads\/usu1948\/2021\/05\/carrot-cake-1.jpg\" alt=\"\" width=\"767\" height=\"639\" srcset=\"https:\/\/agora.xtec.cat\/iessitges\/wp-content\/uploads\/usu1948\/2021\/05\/carrot-cake-1.jpg 767w, https:\/\/agora.xtec.cat\/iessitges\/wp-content\/uploads\/usu1948\/2021\/05\/carrot-cake-1-300x250.jpg 300w\" sizes=\"auto, (max-width: 767px) 100vw, 767px\" \/><\/a><\/p>\n<p>Fa alguns anys si ens haguessin parlat de past\u00eds de pastanaga, la gran majoria haur\u00edem fet cara d&#8217;estranyesa. Avui dia el conegut com a <em>carrot cake<\/em> \u00e9s, sens dubte, un dels pastissos m\u00e9s populars. A m\u00e9s, \u00e9s relativament senzill de preparar. Qualsevol persona, seguint b\u00e9 els passos, pot atrevir-se a preparar aquesta exquisidesa a casa seva.<\/p>\n<p>Procedeix de la cuina anglesa, per\u00f2 cada cop t\u00e9 m\u00e9s bona acceptaci\u00f3 a casa nostra. Cuinar-lo \u00e9s una bona proposta per fer a casa, amb la fam\u00edlia o els amics. A m\u00e9s de ser molt bo, \u00e9s un past\u00eds molt saludable. Aqu\u00ed en teniu la recepta. Us en llepareu els dits!<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">350g de pastanaga ratllada<\/span><\/p>\n<p><span style=\"font-weight: 400;\">250g de farina de blat<\/span><\/p>\n<p><span style=\"font-weight: 400;\">4 ous<\/span><\/p>\n<p><span style=\"font-weight: 400;\">120g de sucre normal<\/span><\/p>\n<p><span style=\"font-weight: 400;\">150g de sucre moreno<\/span><\/p>\n<p><span style=\"font-weight: 400;\">250ml d&#8217;oli d&#8217;oliva suau<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Una culleradeta de canyella<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Un pessic de sal<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2 cullerades de llevat<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Per la cobertura del past\u00eds:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">800g de formatge Filad\u00e8lfia<\/span><\/p>\n<p><span style=\"font-weight: 400;\">140g de sucre glac\u00e9<\/span><\/p>\n<p><strong>Preparaci\u00f3:<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">1.- El primer que farem ser\u00e0 barrejar una part de la farina, el llevat, la sal i esp\u00e8cies.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2.-En un altre bol barregem b\u00e9 els ous amb els dos tipus de sucre fins que s&#8217;integri el sucre.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">3.-Agregem la barreja de farina a poc a poc, fins que es quedi una barreja homog\u00e8nia.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">4.-Seguidament incorporem les pastanagues.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">5.-L&#8217;oli ser\u00e0 l&#8217;\u00faltim, l&#8217;agregem a poc a poc en forma de fil fins que s&#8217;integrin tots els ingredients b\u00e9.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">6.- Engreixem un motlle de forn d&#8217;uns 20\u202fcm de di\u00e0metre. Incorporem la mescla i la posem al forn a 180 graus durant uns 45 minuts.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">7.-Un cop llesta, retirem i deixem refredar, i mentre fem la cobertura.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">8.-En un bol barregem la crema de formatge a temperatura ambient, amb el sucre glac\u00e9 fins que s&#8217;integri tot.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">9.-Quan estigui fred el past\u00eds el partim per la meitat i farcim amb la cobertura.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">10.-Cobrim amb tota la cobertura de formatge el past\u00eds i el posem a la nevera perqu\u00e8 es refredi.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><em>Autores: Marta Raiteri i Carlota Ferran<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fa alguns anys si ens haguessin parlat de past\u00eds de pastanaga, la gran majoria haur\u00edem fet cara d&#8217;estranyesa. Avui dia el conegut com a carrot cake \u00e9s, sens dubte, un dels pastissos m\u00e9s populars. A m\u00e9s, \u00e9s relativament senzill de preparar. Qualsevol persona, seguint b\u00e9 els passos, pot atrevir-se a preparar aquesta exquisidesa a casa [&hellip;]<\/p>\n","protected":false},"author":22,"featured_media":5076,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[120],"tags":[],"class_list":["post-5074","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-revista"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/5074","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/comments?post=5074"}],"version-history":[{"count":3,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/5074\/revisions"}],"predecessor-version":[{"id":5132,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/5074\/revisions\/5132"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/media\/5076"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/media?parent=5074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/categories?post=5074"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/tags?post=5074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}