{"id":2378,"date":"2024-04-29T17:32:22","date_gmt":"2024-04-29T17:32:22","guid":{"rendered":"https:\/\/www.spain-recipes.top\/?p=2378"},"modified":"2024-04-29T17:32:23","modified_gmt":"2024-04-29T17:32:23","slug":"panqueques-con-corteza-comprada-mejores-que-los-caserosnadie-nota-la-diferenciafacil-y-rapido","status":"publish","type":"post","link":"https:\/\/www.spain-recipes.top\/?p=2378","title":{"rendered":"Panqueques con corteza comprada, mejores que los caseros\u2026nadie nota la diferencia\u2026F\u00c1CIL Y R\u00c1PIDO"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>INGREDIENTES NECESARIOS:<\/strong><br>500 g de pieles del cliente<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Para rebozar:<\/strong><br>3 huevos<br>1 cucharadita de sal o al gusto<br>1 taza de aceite (200 ml)<br>1 taza de yogur (200 ml)<br>1 bolsa de levadura en polvo (10 g)<br>1\/2 taza de harina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Para el relleno:<\/strong><br>500 g de queso<br>1 huevo<br>1\/2 cucharadita de sal o al gusto<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>PROCEDIMIENTO:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. En un recipiente hondo batir los huevos con el yogur y el aceite, luego agregar la harina mezclada con la levadura y la sal al gusto. Suave para que no queden grumos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. Agregue huevo y sal al gusto al queso, luego mezcle.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3.Separar 4 c\u00e1scaras del mont\u00f3n y cortarlas en tiras finas (envolver el resto para evitar que se sequen).<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/nmd.mk\/wp-content\/uploads\/2024\/04\/img_3305.jpg\"><img decoding=\"async\" src=\"https:\/\/nmd.mk\/wp-content\/uploads\/2024\/04\/img_3305.jpg\" alt=\"\" class=\"wp-image-143060\"\/><\/a><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">4. Tome una corteza y exti\u00e9ndala con la cobertura de huevo sobre la mitad de la superficie (2 cucharadas son suficientes), luego aplique aproximadamente 2 cucharadas de relleno de queso.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/nmd.mk\/wp-content\/uploads\/2024\/04\/img_3306.jpg\"><img decoding=\"async\" src=\"https:\/\/nmd.mk\/wp-content\/uploads\/2024\/04\/img_3306.jpg\" alt=\"\" class=\"wp-image-143061\"\/><\/a><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">5. Colocar las tiras picadas sobre el queso, luego doblar la parte seca sobre el relleno (la mitad rebozada). Cepille la superficie superior con una cucharada de aderezo.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/nmd.mk\/wp-content\/uploads\/2024\/04\/img_3307.jpg\"><img decoding=\"async\" src=\"https:\/\/nmd.mk\/wp-content\/uploads\/2024\/04\/img_3307.jpg\" alt=\"\" class=\"wp-image-143062\"\/><\/a><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">6. Doblar como un rollo levantando la hoja. D\u00f3blelo como una hamburguesa o ap\u00edlelo como un rollo en una bandeja engrasada. Repite el procedimiento con el resto de costras.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">7. Con el resto del aderezo, extiende la parte superior de las tartas en una capa m\u00e1s gruesa. Horn\u00e9alas en horno precalentado a 180 grados durante aproximadamente 25 minutos o hasta que est\u00e9n bien doradas.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/nmd.mk\/wp-content\/uploads\/2024\/04\/img_3309.jpg\"><img decoding=\"async\" src=\"https:\/\/nmd.mk\/wp-content\/uploads\/2024\/04\/img_3309.jpg\" alt=\"\" class=\"wp-image-143063\"\/><\/a><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Despu\u00e9s de hornearlas, c\u00fabrelas con una toalla y d\u00e9jalas enfriar y suavizar un poco antes de servir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTES NECESARIOS:500 g de pieles del cliente Para rebozar:3 huevos1 cucharadita de sal o al gusto1 taza de aceite (200 ml)1 taza de yogur (200 ml)1 bolsa de levadura en [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2379,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta"],"_links":{"self":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/2378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2378"}],"version-history":[{"count":1,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/2378\/revisions"}],"predecessor-version":[{"id":2380,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/2378\/revisions\/2380"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=\/wp\/v2\/media\/2379"}],"wp:attachment":[{"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.spain-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}