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{"id":1895,"date":"2021-03-06T16:15:37","date_gmt":"2021-03-06T16:15:37","guid":{"rendered":"http:\/\/cocinamundial.es\/?p=1895"},"modified":"2022-10-31T14:57:53","modified_gmt":"2022-10-31T14:57:53","slug":"curso-explicativo-de-reposteria-y-pasteleria-parte-1a","status":"publish","type":"post","link":"http:\/\/cocinamundial.es\/2021\/03\/curso-explicativo-de-reposteria-y-pasteleria-parte-1a.html","title":{"rendered":"CURSO EXPLICATIVO DE REPOSTER\u00cdA Y PASTELER\u00cdA. Parte 1\u00aa"},"content":{"rendered":"<div class=\"08de79d43218dc76aca8a48b1a8541dd\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n\n<p><strong>CURSO<\/strong> <strong>AUDIOVISUAL PARA<\/strong> <strong>PRINCIPIANTES DE REPOSTER\u00cdA Y PASTELER\u00cdA.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"501\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7476.jpg?resize=750%2C501\" alt=\"\" class=\"wp-image-1903\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7476.jpg?resize=1024%2C684 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7476.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7476.jpg?resize=768%2C513 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7476.jpg?resize=75%2C50 75w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7476.jpg?resize=750%2C500 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7476.jpg?w=1280 1280w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Presentamos este facil\u00edsimo curso para principiantes donde adquiriremos conceptos y habilidades.<\/p>\n\n\n\n<p>En esta primera parte partiremos de una base de informaci\u00f3n para que nos vaya \u201csonando\u201d nombres y conceptos b\u00e1sicos en esta materia.<\/p>\n\n\n\n<p>A\u00f1adiremos v\u00eddeos para que vay\u00e1is probando, incluso recetas para que os ayuden a empezar en vuestra \u201candadura repostera\u201d.<\/p>\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<p>Dividiremos esta primera parte en varios puntos:<\/p>\n\n\n\n<ul><li>CLASES DE HARINA<\/li><li>TIPOS DE AZ\u00daCAR <\/li><li>VARIEDAD DE CREMAS PASTELERAS<\/li><li>TIPOS DE CANTIDADES<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">HARINA <\/h2>\n\n\n\n<p>Existen cientos de tipos de harina, cada una con sus propiedades y caracter\u00edsticas, aunque las m\u00e1s conocidas se centran en 24 tipos.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"720\" height=\"480\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7474.jpg?resize=720%2C480\" alt=\"\" class=\"wp-image-1904\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7474.jpg?w=720 720w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7474.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7474.jpg?resize=75%2C50 75w\" sizes=\"(max-width: 720px) 100vw, 720px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Es importante tener en cuenta de donde procede dicha harina, legumbres, trigo, patatas&#8230; ya que debemos seleccionar la nuestra para reposter\u00eda.<\/p>\n\n\n\n<p>\u00bfPero cu\u00e1l es la mejor que podemos utilizar? Seg\u00fan los expertos la mejor es la <strong>harina de grano entero de trigo<\/strong>.<\/p>\n\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<p>Se trata de una <strong>harina<\/strong> baja en prote\u00edna y alta cantidad de almid\u00f3n y normalmente es blanqueada.<\/p>\n\n\n\n<p>Se emplear\u00e1  para pasteles, galletas y productos que vayan a ser horneados. Desde luego es nuestra mejor elecci\u00f3n.<\/p>\n\n\n\n<p>Aunque hay que tener en cuenta que dependiendo de la cantidad de % de prote\u00ednas que contenga ser\u00e1 considerada dura o blanda.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">TIPOS DE <strong>AZ\u00daCAR<\/strong> <\/h2>\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<p>Encontramos muchos tipos de az\u00facar tales como <strong>az\u00facar blanca, melaza, panela, az\u00facar Moreno,fructosa, az\u00facar Demerara, az\u00facar moscobado, az\u00facar vainillado, az\u00facar de coco<\/strong>&#8230; <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"719\" height=\"480\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7468.jpg?resize=719%2C480\" alt=\"\" class=\"wp-image-1905\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7468.jpg?w=719 719w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7468.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7468.jpg?resize=75%2C50 75w\" sizes=\"(max-width: 719px) 100vw, 719px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Cada una cumple su misi\u00f3n en nuestra elaboraci\u00f3n de reposter\u00eda pero las m\u00e1s utilizadas ser\u00e1n las siguientes:<\/p>\n\n\n\n<p>\u2022Az\u00facar blanca y\/o Glass, es nuestra az\u00facar com\u00fan y en el caso de Glass que ser\u00e1 de textura en polvo.<\/p><div class=\"08de79d43218dc76aca8a48b1a8541dd\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n\n\n\n\n<p>\u2022Az\u00facar vainillado, es un az\u00facar con esencia de vainilla, se encuentra f\u00e1cilmente en supermercados.<\/p>\n\n\n\n<p>\u2022 Y en menores casos <strong>melaza y fructosa.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">TIPOS DE CREMAS PASTELERAS<\/h2>\n\n\n\n<p>Aqu\u00ed trataremos las cremas pasteleras m\u00e1s comunes tanto para adornar, cubrir c\u00f3mo rellenar nuestros postres.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"720\" height=\"480\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7475.jpg?resize=720%2C480\" alt=\"\" class=\"wp-image-1906\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7475.jpg?w=720 720w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7475.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7475.jpg?resize=75%2C50 75w\" sizes=\"(max-width: 720px) 100vw, 720px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Tenemos much\u00edsimas cremas pasteleras, m\u00e1s de 100 pero aqu\u00ed os dejaremos 4 con la que podremos empezar nuestro curso.<\/p>\n\n\n\n<p>Sus ingredientes principales son harina, huevo, leche y az\u00facar, y se le ir\u00e1n a\u00f1adiendo ingredientes para crear nuevas.<\/p>\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<p>Incluso se mezclan cremas pasteleras de distintos tipos para crear nuevas.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">CREMAS PASTELERAS <\/h2>\n\n\n\n<p>\u2022CREMA PASTELERA DE LIM\u00d3N.<\/p>\n\n\n\n<p>Aqu\u00ed os dejamos un enlace para su elaboraci\u00f3n <a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2020\/09\/crema-de-limon-pastelera.html\" target=\"_blank\">Pulsa aqui<\/a><\/p>\n\n\n\n<p>\u2022CREMA DE MALVAVISCOS.<\/p>\n\n\n\n<p>Aqu\u00ed os dejamos un enlace para su elaboraci\u00f3n <a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2020\/11\/crema-pastelera-de-malvavisco.html\" target=\"_blank\">Pulsa aqui<\/a><\/p>\n\n\n\n<p>\u2022CREMA PASTELERA CASERA.<\/p>\n\n\n\n<p>Aqu\u00ed os dejamos un enlace para su elaboraci\u00f3n <a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2020\/11\/crema-pastelera-casera-y-sin-lactosa.html\" target=\"_blank\">Pulsa aqui <\/a><\/p>\n\n\n\n<p>\u2022 GANACHE<\/p>\n\n\n\n<p>Aqu\u00ed os dejamos un enlace para su elaboraci\u00f3n <a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2020\/09\/ganache-la-mezcla-perfecta.html\" target=\"_blank\">Pulsa aqui<\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"719\" height=\"480\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7473.jpg?resize=719%2C480\" alt=\"\" class=\"wp-image-1907\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7473.jpg?w=719 719w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7473.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/03\/img_7473.jpg?resize=75%2C50 75w\" sizes=\"(max-width: 719px) 100vw, 719px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>En la segunda parte de este curso os a\u00f1adiremos m\u00e1s enlaces a cremas pasteleras para elaborarlas en vuestros postres.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">TIPOS DE CANTIDADES.<\/h2>\n\n\n\n<p>En reposter\u00eda se usan medidas, la mayor\u00eda exactas, para que la elaboraci\u00f3n sea con el resultado esperado.<\/p>\n\n\n\n<p>Aqu\u00ed os dejo un v\u00eddeo explicativo para entender un poco mejor estos conceptos. <a href=\"https:\/\/youtu.be\/scDfrVqB6o8\" target=\"_blank\" rel=\"noreferrer noopener\">Tabla de equivalencias<\/a><\/p>\n\n\n\n<p>Muchas veces leemos en recetas abreviaturas tales comos \u201ccdas\u201d, grs, pzs, pizca,&#8230;.. pero \u00bfcomo se mide esto?<\/p>\n\n\n\n<p>Lo mejor ser\u00e1 que para entender  las medidas y sus equivalencias os remita a la siguiente p\u00e1gina <a rel=\"noreferrer noopener\" href=\"https:\/\/www.corazondecaramelo.es\/2017\/08\/29\/tablas-de-medidas-y-equivalencias-en-cocina-y-reposteria\/\" target=\"_blank\">Tablas de equivalencias<\/a><\/p>\n\n\n\n<p>Hasta aqu\u00ed este fant\u00e1stico primer paso en el mundo de la reposter\u00eda, donde no existe el des\u00e1nimo.<\/p>\n\n\n\n<p>Existe la imaginaci\u00f3n, la preserverancia, la paciencia, la disciplina y el trabajo.<\/p>\n\n\n\n<p>Espero os haya gustado esta primera parte y os esperamos en la parte 2\u00aa donde nos adentraremos m\u00e1s en profundidad en la materia.<\/p>\n\n\n\n<p>Muchas gracias&#8230;.<\/p>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>CURSO AUDIOVISUAL PARA PRINCIPIANTES DE REPOSTER\u00cdA Y PASTELER\u00cdA. Presentamos este facil\u00edsimo curso para principiantes donde adquiriremos conceptos y habilidades. En esta primera parte partiremos de una base de informaci\u00f3n para que nos vaya \u201csonando\u201d nombres y conceptos b\u00e1sicos en esta materia. A\u00f1adiremos v\u00eddeos para que vay\u00e1is probando, incluso recetas para que os ayuden a empezar [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":1917,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,21,157,10,4,8],"tags":[118,170,160,153,54,110],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>CURSO EXPLICATIVO DE REPOSTER\u00cdA Y PASTELER\u00cdA. 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Su popularidad se ha\u2026","rel":"","context":"En \u00abcrema\u00bb","block_context":{"text":"crema","link":"http:\/\/cocinamundial.es\/category\/crema"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/12\/img_4589.jpg?fit=1200%2C726&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/12\/img_4589.jpg?fit=1200%2C726&resize=350%2C200 1x, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/12\/img_4589.jpg?fit=1200%2C726&resize=700%2C400 2x, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/12\/img_4589.jpg?fit=1200%2C726&resize=1050%2C600 3x"},"classes":[]},{"id":2398,"url":"http:\/\/cocinamundial.es\/2022\/04\/mi-primera-tarta-de-boda-paso-a-paso.html","url_meta":{"origin":1895,"position":5},"title":"MI PRIMERA TARTA DE BODA PASO A PASO.","author":"JhonyCocina","date":"2022-04-18","format":false,"excerpt":"CURSO ORIENTATIVO PARA REALIZAR MI PRIMERA TARTA DE BODAS. Tarta de Bodas realizada con Fondant. Siempre vemos tartas incre\u00edbles en redes sociales o en televisi\u00f3n que pensamos que solo \u201clos elegidos\u201d pueden realizarlas. Pensamos que aunque pongamos todo el empe\u00f1o nunca crearemos una obra de arte como esa en nuestra\u2026","rel":"","context":"En \u00abCursos, postres, Fondant , tartas\u00bb","block_context":{"text":"Cursos, postres, Fondant , tartas","link":"http:\/\/cocinamundial.es\/category\/cursos-postres-fondant-tartas"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2022\/04\/img_6710.jpg?fit=800%2C1200&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2022\/04\/img_6710.jpg?fit=800%2C1200&resize=350%2C200 1x, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2022\/04\/img_6710.jpg?fit=800%2C1200&resize=700%2C400 2x"},"classes":[]}],"_links":{"self":[{"href":"http:\/\/cocinamundial.es\/wp-json\/wp\/v2\/posts\/1895"}],"collection":[{"href":"http:\/\/cocinamundial.es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cocinamundial.es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cocinamundial.es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cocinamundial.es\/wp-json\/wp\/v2\/comments?post=1895"}],"version-history":[{"count":15,"href":"http:\/\/cocinamundial.es\/wp-json\/wp\/v2\/posts\/1895\/revisions"}],"predecessor-version":[{"id":2563,"href":"http:\/\/cocinamundial.es\/wp-json\/wp\/v2\/posts\/1895\/revisions\/2563"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/cocinamundial.es\/wp-json\/wp\/v2\/media\/1917"}],"wp:attachment":[{"href":"http:\/\/cocinamundial.es\/wp-json\/wp\/v2\/media?parent=1895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cocinamundial.es\/wp-json\/wp\/v2\/categories?post=1895"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cocinamundial.es\/wp-json\/wp\/v2\/tags?post=1895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}