{"id":2287,"date":"2025-02-25T23:24:47","date_gmt":"2025-02-25T21:24:47","guid":{"rendered":"https:\/\/www.inderach.com\/?p=2287"},"modified":"2025-03-02T20:26:30","modified_gmt":"2025-03-02T18:26:30","slug":"crema-recuperadora-de-remolatxa-mongetes-gingebre-i-xips-de-coco","status":"publish","type":"post","link":"https:\/\/www.inderach.com\/cast\/2025\/02\/25\/crema-recuperadora-de-remolatxa-mongetes-gingebre-i-xips-de-coco\/","title":{"rendered":"Bue\u00f1uelos de garbanzos"},"content":{"rendered":"\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\" style=\"flex-basis:10%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:80%\">\n<p class=\"has-text-align-center\" style=\"font-size:24px\"><em>Dulces y crujientes \u2026 con un punto crudo en su interior que nos recuerda a la crema pastelera de toda la vida, pero con su sabor a garbanzos. Son f\u00e1ciles de cocinar y siempre un buen aliado para compartir con los turrones o los polvorones.<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\"><\/div>\n<\/div>\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\" style=\"flex-basis:10%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<p style=\"font-size:17px\">Ingredientes para 1 unidad<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00a0200\u00a0g\u00a0garbanzos cocidos Inderach<\/li>\n\n\n\n<li>\u00a0200\u00a0ml\u00a0leche<\/li>\n\n\n\n<li>\u00a060\u00a0g mantequilla<\/li>\n\n\n\n<li>\u00a050\u00a0g harina<\/li>\n\n\n\n<li>\u00a02\u00a0huevos<\/li>\n\n\n\n<li>\u00a0ralladura de una naranja<\/li>\n\n\n\n<li>\u00a01 cucharada sopera de azucar<\/li>\n\n\n\n<li>\u00a0canela<\/li>\n\n\n\n<li>\u00a0an\u00eds<\/li>\n\n\n\n<li>\u00a0aceite suave<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:60%\">\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Poner la leche, la ralladura de naranja, el az\u00facar y la mantequilla en una cazuela en el fuego.<\/li>\n\n\n\n<li>Cuando rompa a ebullici\u00f3n, a\u00f1adir los garbanzos, triturar con el t\u00farmix y colar.<\/li>\n\n\n\n<li>Voler a poner en el fuego, incorporar la harina y cocer removiendo continuamente hasta que la masa se separi de las paredes de la cazuela.<\/li>\n\n\n\n<li>Fuera del fuego, a\u00f1adir los huevos de uno en uno sin parar de remover.<\/li>\n\n\n\n<li>Poner la masa en una manga pastelera. Fre\u00edr los bunyelos tirando peque\u00f1as porciones de masa dentro del aceite bien caliente.<\/li>\n\n\n\n<li>Una vez cocidos, mojar con un poco de an\u00eds y rebozar con az\u00facar i canela.<\/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:10%\"><\/div>\n<\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dulces y crujientes \u2026 con un punto crudo en su interior que nos recuerda a la crema pastelera de toda la vida, pero con su sabor a garbanzos. Son f\u00e1ciles de cocinar y siempre un buen aliado para compartir con los turrones o los polvorones. Ingredientes para 1 unidad<\/p>\n","protected":false},"author":1,"featured_media":1145,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"templates\/template-full-width.php","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[38],"tags":[],"class_list":["post-2287","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"_links":{"self":[{"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/posts\/2287","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/comments?post=2287"}],"version-history":[{"count":2,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/posts\/2287\/revisions"}],"predecessor-version":[{"id":2394,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/posts\/2287\/revisions\/2394"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/media\/1145"}],"wp:attachment":[{"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/media?parent=2287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/categories?post=2287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/tags?post=2287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}