Trucos para Ahorrar: Recetas

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<span style="font-family: "Segoe UI","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><b>Receta de
Pan Casero, para tiempos de crisis:</b><o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Para
realizar esta receta, nos basamos en ingredientes básicos y puedan encontrase
fácilmente en cualquier supermercado, así como no tener necesidad de ningún
aparato eléctrico, que sea la forma más sencilla y económica posible.</span><span style="font-family: "Segoe UI","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Que se
adapte a un horario cómodo y que a su vez sea flexible, más económico que
comprarlo y</span><span style="font-family: "Segoe UI","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> l</span><span style="font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">o más parecido posible al que
normalmente usamos</span><span style="font-family: "Segoe UI","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">. <o:p></o:p></span></div>
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<b style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">Ingredientes:</b><br />
<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">- 375 gramos Harina de Trigo (3
     medidas)</span><br />
<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">- Masa Madre (2/3 del bote)</span><br />
<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">- Agua (1/2 medida)</span><br />
<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">- Aceite de Oliva (dos cucharas
     soperas)</span><br />
<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">- Sal (una cuchara de café)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2zKAaJ7ozQrv6iGs-HnLlSsW0XDn8yhc0lWq68v68KMlg_ktEo-QqJCBzZ9673hTxi4NxniYY40eZJCO5qXllkn3YOmSFmnmCrUiLxdWOIHvo_R0dSsLmJUCkmlYbqSmg_aFs_qairoE/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2zKAaJ7ozQrv6iGs-HnLlSsW0XDn8yhc0lWq68v68KMlg_ktEo-QqJCBzZ9673hTxi4NxniYY40eZJCO5qXllkn3YOmSFmnmCrUiLxdWOIHvo_R0dSsLmJUCkmlYbqSmg_aFs_qairoE/s200/2.jpg" width="200" /></a><span style="font-family: 'Segoe UI', sans-serif; font-size: 13px;">La medida a la que me refiero es a un vasito de yogur, de esos de cristal, que aproximadamente tiene 125 gramos de harina.</span></div>
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<b><i><span style="font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><br /></span></i></b></div>
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<b><i><span style="font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Esta
operación empieza por la mañana temprano.</span></i></b><span style="font-family: "Segoe UI","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><br />
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<span style="font-family: "Segoe UI","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ponemos las tres medidas de harina dentro del bol.</span></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt; text-align: center;">También le ponemos la sal y el aceite de oliva.</span></div>
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<span style="font-family: "Segoe UI","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">El bote de masa madre viene a tener el equivalente a 3 vasos de harina con su
correspondiente agua.</span></div>
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Le añadimos la masa madre y el agua a la harina.<br />
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Al bote de masa madre le añadimos dos medidas de harina mas una y media de
agua, mezclamos bien y<b> la dejamos hasta mañana.</b> <br />
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<span style="font-family: "Segoe UI","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Con ayuda de una cuchara mezclar bien todos los ingredientes en el bol y
rectificar de agua o de harina si fuese necesario.<o:p></o:p></span></div>
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Volcar la pasta en la mesa, previamente enharinada y con las manos y comenzar
el amasado.</span></div>
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Amasar hasta conseguir una pasta firme y elástica.</span></div>
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<span style="font-family: "Segoe UI","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span><b style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">Método y ritmo:</b></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">Estirar, Doblar y Girar.<br /><br />Yo lo hago unas 200 veces, y en verdad las cuento, porque es una manera de saber que se hace siempre de forma parecida.</span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;">(no es lo mismo amasar durante 15 minutos un día que te encuentras triste y desganado que otro día que te encuentras pletórico de fuerzas y con una alegría que no te cabe dentro del cuerpo.)</span></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt; text-align: center;">Seguir amasando hasta conseguir que la pasta esté firme y elástica.</span></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">na vez que tengas una bola consistente y elástica, corta en 4 trozos lo más iguales posible y haces unos panecillos.</span></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;"><br />Poner un poco de aceite de oliva dentro de la cacerola horno y extenderlo por todo el interior.</span></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">Ir depositando los panecillos dentro de la cacerola.</span></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">Allanarlos con las manos.</span></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">Dar unos cortes superficiales y ponerle un poco de harina cruda por encima.<o:p></o:p></span></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt;">Tapamos la cacerola y dejamos reposar hasta el medio día, en algún lugar con una temperatura templada estable, yo normalmente la dejo en el interior del microondas cerrado</span></div>
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<b><i><span style="font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Esta
operación la hago sobre las tres de la tarde. </span></i></b><span style="font-family: "Segoe UI","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><br />
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Este es el aspecto que tienen después de dejarlos reposar.</span></div>
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Ponemos la cacerola en la hornilla en una lumbre media y con el fuego bajo,
tapamos pero dejamos las aberturas de la tapadera casi abiertas del todo.<o:p></o:p></span></div>
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Dejamos unos 25 a 35 minutos, que se vaya haciendo, (los primeros 10 minutos
procurar no levantar la tapa).<br />
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Antes de sacarlo ponerle unos minutos el fuego mas fuerte y con las aberturas
de la tapadera totalmente abiertas, para que se dore un poco mas por arriba.<br />
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Desmoldarlo es facil, porque apenas se pega a la cacerola.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJVMraBLl58CruOSajZyx2HCaDbidGqd4MXx2eA2dQkcHN9cdy_p4vQpXnjrMq82_015r-httmzH59tmgGdVLX2h5t2IyufStCb1EBGtIJ13-ICYt_xZcBJC9u3c-HnCIC_BtzOYfesXG/s1600/18.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJVMraBLl58CruOSajZyx2HCaDbidGqd4MXx2eA2dQkcHN9cdy_p4vQpXnjrMq82_015r-httmzH59tmgGdVLX2h5t2IyufStCb1EBGtIJ13-ICYt_xZcBJC9u3c-HnCIC_BtzOYfesXG/s200/18.jpg" width="200" /></a></div>
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<b>El resultado:</b><br />
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Un riquísimo pan casero, con una miga que recuerda a la de los molletes de
Antequera, te puede durar tres o cuatro días en la bolsa del pan sin que apenas
se endurezca y cuando lo congelas y lo descongelas, no se descascarilla la
corteza.<br />
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 10.5pt; line-height: 115%;">Y si le haces números sale bastante mas económico que comprar pan.</span><br />
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;"><b>Homemade Bread Recipe, for times of crisis:</b></span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">To make this recipe, we rely on basic ingredients and can commonly available in any supermarket, and have no need for any appliance, which is the easiest and most economical way possible.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">That suits a convenient time and that in turn is flexible, cheaper to buy and as close as possible to that normally used.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;"><b>Ingredients:</b></span></span></div>
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<li><span style="font-family: 'Segoe UI', sans-serif; font-size: 14px; line-height: 16px;">Wheat flour 375 grams (3 steps)</span></li>
<li><span style="font-family: 'Segoe UI', sans-serif; font-size: 14px; line-height: 16px;">Sourdough (2/3 pot)</span></li>
<li><span style="font-family: 'Segoe UI', sans-serif; font-size: 14px; line-height: 16px;">Water (half size)</span></li>
<li><span style="font-family: 'Segoe UI', sans-serif; font-size: 14px; line-height: 16px;">Olive oil (two tablespoons)</span></li>
<li><span style="font-family: 'Segoe UI', sans-serif; font-size: 14px; line-height: 16px;">Salt (a teaspoon)</span></li>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">The extent to which I refer is a cup of yogurt, the kind of glass, which has about 125 grams of flour.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">This operation starts in the early morning.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">We put the three measures of flour into the bowl.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Also we put salt and olive oil.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">The sourdough pot comes to having the equivalent of 3 cups of flour with the corresponding water.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">We add the sourdough and water to flour.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">At sourdough pot we add two measures of flour plus one and a half water, mix well and leave it until tomorrow.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Using a spoon mix all ingredients in the bowl and rectify water or flour if necessary.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Dump the dough on the table, previously floured hands and begin kneading.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Knead dough until a firm and elastic.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;"><b>Method and rhythm:</b></span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Stretch, bend and twist.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">I do it about 200 times, and in truth the story, because it is a way of knowing that is always done similarly.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">(Not the same knead for 15 minutes a day that you are sad and listless that other day that you are full of strength and with a joy that do not fit within the body.)</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Continue kneading until the dough is firm and elastic.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Once you have a consistent and elastic ball, cut into 4 pieces as equal as possible and make some muffins.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Put some olive oil into the pan and spread throughout oven interior.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Go depositing rolls into the pan.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Remedy them with your hands.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Give some superficial cuts and put some raw flour on top.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Cover the pan and let rest until noon, somewhere warm with a temperature stable, I usually leave it inside the microwave closed.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">This operation I make about three in the afternoon.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">This is the way they look after you let them sit.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Put the pan on the stove on a medium and light with low heat, cover but leave the lid openings almost entirely open.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">We left about 25 to 35 minutes, making it go, (the first 10 minutes careful not to lift the lid).</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Before putting out a few minutes the fire stronger and with the openings of the lid fully open, to brown a little above.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">Unmolding easy because just sticking to the pan.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;"><b>The result:</b></span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">A delicious homemade bread with a crumb that is reminiscent of Antequera muffins, you can take three or four days in the bag of bread with hardly harden and when I freeze and thaw, no bark peels.</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;"><span style="font-size: 14px; line-height: 16px;">And if you make numbers out considerably cheaper to buy bread.</span></span></div>

Receta de Pan | Bread recipe

Receta de Pan Casero, para tiempos de crisis: Para realizar esta receta, nos basamos en ingredientes básicos y puedan encontrase fácil...