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{"id":2245,"date":"2021-12-26T20:41:35","date_gmt":"2021-12-26T20:41:35","guid":{"rendered":"http:\/\/cocinamundial.es\/2021\/12\/curso-de-reposteria-2a-parte.html"},"modified":"2021-12-26T21:59:23","modified_gmt":"2021-12-26T21:59:23","slug":"curso-de-reposteria-2a-parte","status":"publish","type":"post","link":"http:\/\/cocinamundial.es\/2021\/12\/curso-de-reposteria-2a-parte.html","title":{"rendered":"CURSO DE REPOSTER\u00cdA 2\u00aa PARTE."},"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>CURSO DE REPOSTER\u00cdA: T\u00c9CNICAS DE REPOSTER\u00cdA B\u00c1SICA Y EJEMPLOS EN RECETAS.<\/p>\n\n\n\n<p>Siguiendo en nuestro af\u00e1n de conseguir convertirnos en buenos reposteros,debemos pararnos aqu\u00ed.<\/p>\n\n\n\n<p>La reposter\u00eda es infinita, pero debemos prepararnos con buenas t\u00e9cnicas y herramientas.<\/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\/12\/img_2095.jpg?resize=750%2C501\" alt=\"\" class=\"wp-image-2240\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2095.jpg?w=999 999w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2095.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2095.jpg?resize=768%2C513 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2095.jpg?resize=75%2C50 75w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2095.jpg?resize=750%2C500 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2095.jpg?resize=24%2C16 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2095.jpg?resize=36%2C24 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2095.jpg?resize=48%2C32 48w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>En esta 2\u00aaParte del curso de reposter\u00eda aprenderemos <strong>4 T\u00c9CNICAS<\/strong> <strong>B\u00c1SICAS, <\/strong>pero muy necesaria para nuestra progresi\u00f3n.<\/p>\n\n\n\n<p>Y lo mejor de este curso es que adem\u00e1s compartiremos recetas para poner en pr\u00e1ctica dichas t\u00e9cnicas.<\/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>A partir de ahora sabr\u00e1s en qu\u00e9 consisten y eso ya no ser\u00e1 un impedimento a la hora de realizar cualquier dulce que te propongas.<\/p>\n\n\n\n<p>\u00bfCOMENZAMOS?<\/p>\n\n\n\n<p><strong>1\u00aa T\u00c9CNICA: \u201cBA\u00d1O MAR\u00cdA\u201d<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"512\" height=\"342\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2096.jpg?resize=512%2C342\" alt=\"\" class=\"wp-image-2241\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2096.jpg?w=512 512w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2096.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2096.jpg?resize=75%2C50 75w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2096.jpg?resize=24%2C16 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2096.jpg?resize=36%2C24 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2096.jpg?resize=48%2C32 48w\" sizes=\"(max-width: 512px) 100vw, 512px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p><strong>El Ba\u00f1o Mar\u00eda es un m\u00e9todo de cocci\u00f3n<\/strong> que proporciona un calor indirecto a los ingredientes. Conseguimos as\u00ed una temperatura suave pero uniforme.<\/p>\n\n\n\n<p>Debemos colocar lo que queremos trabajar en un recipiente que est\u00e9 preparado para altas temperaturas. <\/p>\n\n\n\n<p>Y lo pondremos dentro de otro m\u00e1s grande que es el que realmente va a estar en contacto con el calor, y entre los dos estar\u00e1 el agua. <\/p>\n\n\n\n<p>Esta t\u00e9cnica la usaremos para <strong>derretir o ablandar alg\u00fan producto<\/strong>, como puede ser el chocolate. <\/p>\n\n\n\n<p>En este caso, el recipiente peque\u00f1o se ir\u00e1 calentando de forma constante y suave, a la vez que el contenido se va fundiendo.<\/p>\n\n\n\n<p>Aqu\u00ed os dejamos una receta de <a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2018\/11\/tocinillo-de-cielo.html\" target=\"_blank\">Tocino de Cielo<\/a>  para que la prob\u00e9is.<\/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><strong>2\u00aaTECNICA : PUNTO DE NIEVE.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"500\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2098.jpg?resize=750%2C500\" alt=\"\" class=\"wp-image-2242\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2098.jpg?resize=1024%2C682 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2098.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2098.jpg?resize=768%2C511 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2098.jpg?resize=75%2C50 75w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2098.jpg?resize=750%2C500 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2098.jpg?resize=24%2C16 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2098.jpg?resize=36%2C24 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2098.jpg?resize=48%2C32 48w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2098.jpg?w=1440 1440w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Esta t\u00e9cnica de reposter\u00eda es la que m\u00e1s se utiliza, sobre todo para hacer merengue, donde se busca una textura aireada y esponjosa.<\/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>Cuando hablamos de claras <em>al punto de nieve<\/em> es cuando se consigue el <strong>color blanco<\/strong> y una textura esponjosa, similar a la nata montada.<\/p>\n\n\n\n<p> Necesitaremos <strong>varillas de metal en forma de globo<\/strong> para introducir aire dentro de las claras mucho mas r\u00e1pido que otro tipo de varillas.<\/p>\n\n\n\n<p> Solo se deben batir <strong>hasta que hayan subido <\/strong>si nos pasamos perder\u00e1 su consistencia.<\/p>\n\n\n\n<p>Aqu\u00ed os dejamos una receta para hacer <a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2021\/11\/@merengue-suizo-casero.html\" target=\"_blank\">Merengue Suizo<\/a> de forma f\u00e1cil.<\/p>\n\n\n\n<p><strong>3\u00aa T\u00c9CNICA<\/strong>: <strong>CARAMELIZAR.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"390\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2102.jpg?resize=750%2C390\" alt=\"\" class=\"wp-image-2243\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2102.jpg?resize=1024%2C533 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2102.jpg?resize=300%2C156 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2102.jpg?resize=768%2C399 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2102.jpg?resize=24%2C12 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2102.jpg?resize=36%2C19 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2102.jpg?resize=48%2C25 48w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2102.jpg?w=1242 1242w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Aqu\u00ed hablamos de transformar az\u00facar en caramelo.<\/p>\n\n\n\n<p>Calentaremos el az\u00facar a fuego lento, con ayuda de un soplete o con fuego directo.<\/p>\n\n\n\n<p>Es una t\u00e9cnica muy sencilla pero que con habilidad nos ayudar\u00e1 a adornar muchos postres.<\/p>\n\n\n\n<p>Uno de los postres que suele llevar az\u00facar caramelizado en la parte de arriba es <a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2020\/12\/crema-catalana-o-crema-quemada.html\" target=\"_blank\">La Crema Catalana<\/a> aqu\u00ed os dejamos su elaboraci\u00f3n.<\/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><strong>4\u00aaTECNICA: MOVIMIENTOS ENVOLVENTES.<\/strong><\/p>\n\n\n\n<p>Entendemos esta acci\u00f3n como<strong> mezclar una masa ligera y espumosa con otra m\u00e1s densa<\/strong>, o viceversa.<\/p>\n\n\n\n<p>Casi siempre la mezcla m\u00e1s ligera son claras o huevos batidos.<\/p>\n\n\n\n<p>Siempre verteremos la <strong>preparaci\u00f3n m\u00e1s ligera sobre la m\u00e1s pesada<\/strong>.<\/p>\n\n\n\n<p> Los movimientos envolventes no deben remover los dos tipos de masas fuertemente, solo \u201cenvolver\u201d .<\/p>\n\n\n\n<p>La mezcla debemos hacerla con una <strong>esp\u00e1tula de silicona de pala media ancha.<\/strong><\/p>\n\n\n\n<p>No deben quedar integrada una masa en la otra, sino las dos mezclas entrelazadas, se debe apreciar la diferencia entre ambas.<\/p>\n\n\n\n<p>Esta t\u00e9cnica la usamos en postres de textura viscosa, aqu\u00ed te dejamos  una receta de un postre donde podr\u00e1s comprobarlo <a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2021\/09\/dulce-baba-de-camello.html\" target=\"_blank\">Postre de Baba De Camello<\/a> pulsa sobre el nombre y desc\u00fabrelo.<\/p>\n\n\n\n<p>Esperamos que con estas t\u00e9cnicas puedas avanzar en el mundo de la reposter\u00eda, y convertirte en todo un CHEF!!!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"505\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2108.jpg?resize=750%2C505\" alt=\"\" class=\"wp-image-2244\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2108.jpg?resize=1024%2C690 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2108.jpg?resize=300%2C202 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2108.jpg?resize=768%2C518 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2108.jpg?resize=75%2C50 75w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2108.jpg?resize=24%2C16 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2108.jpg?resize=36%2C24 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2108.jpg?resize=48%2C32 48w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2021\/12\/img_2108.jpg?w=1242 1242w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\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 DE REPOSTER\u00cdA: T\u00c9CNICAS DE REPOSTER\u00cdA B\u00c1SICA Y EJEMPLOS EN RECETAS. Siguiendo en nuestro af\u00e1n de conseguir convertirnos en buenos reposteros,debemos pararnos aqu\u00ed. La reposter\u00eda es infinita, pero debemos prepararnos con buenas t\u00e9cnicas y herramientas. En esta 2\u00aaParte del curso de reposter\u00eda aprenderemos 4 T\u00c9CNICAS B\u00c1SICAS, pero muy necesaria para nuestra progresi\u00f3n. Y lo mejor [&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":2240,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[157,214],"tags":[160,54,110,231],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>CURSO DE REPOSTER\u00cdA 2\u00aa PARTE.<\/title>\n<meta name=\"description\" content=\"Con estas t\u00e9cnicas de reposter\u00eda te convertir\u00e1s en todo un chef de tu cocina, adem\u00e1s podr\u00e1s usarlas en ls recetas que te dejamos.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/cocinamundial.es\/2021\/12\/curso-de-reposteria-2a-parte.html\" 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