{"id":2754,"date":"2017-01-16T07:17:43","date_gmt":"2017-01-16T07:17:43","guid":{"rendered":"https:\/\/asfema.org\/blog\/?p=2754"},"modified":"2017-05-12T19:32:56","modified_gmt":"2017-05-12T19:32:56","slug":"tarta-de-pina","status":"publish","type":"post","link":"https:\/\/asfema.org\/blog\/index.php\/tarta-de-pina\/","title":{"rendered":"Tarta de pi\u00f1a"},"content":{"rendered":"<p><a href=\"https:\/\/asfema.org\/blog\/wp-content\/uploads\/2017\/01\/tartapina.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"size-thumbnail wp-image-2755 aligncenter\" src=\"https:\/\/asfema.org\/blog\/wp-content\/uploads\/2017\/01\/tartapina-250x141.jpg\" alt=\"\" width=\"250\" height=\"141\" \/><\/a><strong><u>Ingredientes masa bizcocho:<\/u><\/strong><\/p>\n<ul>\n<li>60 g de mantequilla<\/li>\n<li>100 g de az\u00facar<\/li>\n<li>170 g de harina baja en prote\u00edna<\/li>\n<li>50 ml de leche bajo en prote\u00edna<\/li>\n<li>Ralladura de lim\u00f3n y\/o naranja (opcional)<\/li>\n<li>10 g de levadura qu\u00edmica.<\/li>\n<\/ul>\n<p><strong><u>Ingredientes cobertura tarta:<\/u><\/strong><\/p>\n<ul>\n<li>1 lata de pi\u00f1a en alm\u00edbar o \u00bd pi\u00f1a natural cortada en rodajas<\/li>\n<li>200g de az\u00facar com\u00fan<\/li>\n<\/ul>\n<p><strong><u>Elabo<\/u><u>raci\u00f3n caramelo:<\/u><\/strong><\/p>\n<p><span style=\"font-size: 14.3px;\">En un molde redondo de unos 25cm de di\u00e1metro echamos el az\u00facar y lo caramelizamos hasta que este adquiera un color marr\u00f3n claro. Untamos los laterales del molde con el caramelo y ponemos sobre el caramelo las rodajas de pi\u00f1a. Lo reservamos un momento para preparar la masa.<\/span><\/p>\n<p><strong><u>Elaboraci\u00f3n masa bizcocho:<\/u><\/strong><\/p>\n<ol>\n<li>Batir la mantequilla y el az\u00facar durante 5 minutos con batidora el\u00e9ctrica o 15 minutos a mano, hasta que se forme una crema.<\/li>\n<li>Incorporar poco a poco, la leche, la ralladura de los c\u00edtricos y la harina y, por \u00faltimo, la levadura qu\u00edmica.<\/li>\n<li>A continuaci\u00f3n, echamos la masa sobre la pi\u00f1a y llevamos el molde al horno durante 30 minutos con el <strong>horno a 180\u00baC precalentado<\/strong>.<\/li>\n<li>Cuando est\u00e9 lista la tarta, la volcamos en un plato todav\u00eda en caliente para que salga con facilidad ya que el caramelo a\u00fan estar\u00e1 l\u00edquido. Se deja enfriar para degustarlo. Fr\u00edo est\u00e1 m\u00e1s rico.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes masa bizcocho: 60 g de mantequilla 100 g de az\u00facar 170 g de harina baja en prote\u00edna 50 ml de leche bajo en prote\u00edna Ralladura de lim\u00f3n y\/o naranja (opcional) 10 g de levadura qu\u00edmica. Ingredientes cobertura tarta: 1 lata de pi\u00f1a en alm\u00edbar o \u00bd pi\u00f1a natural cortada en rodajas 200g de az\u00facar &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/asfema.org\/blog\/index.php\/tarta-de-pina\/\"> <span class=\"screen-reader-text\">Tarta de pi\u00f1a<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":2755,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"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":"","footnotes":""},"categories":[200,5,1],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2754"}],"collection":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=2754"}],"version-history":[{"count":1,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2754\/revisions"}],"predecessor-version":[{"id":2756,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2754\/revisions\/2756"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/media\/2755"}],"wp:attachment":[{"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=2754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=2754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asfema.org\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=2754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}