{"id":1471,"date":"2024-04-03T16:40:15","date_gmt":"2024-04-03T13:40:15","guid":{"rendered":"https:\/\/www.es-recetas.top\/?p=1471"},"modified":"2024-04-03T16:40:16","modified_gmt":"2024-04-03T13:40:16","slug":"pan-tramvai-la-receta-del-pan-dulce-tipico-de-brianza","status":"publish","type":"post","link":"https:\/\/www.es-recetas.top\/?p=1471","title":{"rendered":"Pan tramvai: la receta del pan dulce t\u00edpico de Brianza"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tranvai-16-finale-3-1200x675.jpg\" alt=\"Imagen\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">ingredientes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">por la viga<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">00 harina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agua<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">95 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">levadura<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">para la masa<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">00 harina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">400 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">400 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manteca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">40 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agua<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">180 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Venta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 pizca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El pan&nbsp;<strong>tramvai<\/strong>&nbsp;es un&nbsp;<strong>pan dulce<\/strong>&nbsp;t\u00edpico de la tradici\u00f3n lombarda, en particular de Brianza. De origen antiguo, de finales del siglo XIX, era el refrigerio de los viajeros que deb\u00edan llegar a Mil\u00e1n en tranv\u00eda desde Monza: un viaje bastante largo, que pod\u00eda durar varias horas, endulzado con unas rodajas de este arom\u00e1tico aroma natural. Producto horneado con levadura, fragante y enriquecido con muchas&nbsp;<strong>pasas secas<\/strong>&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Es un postre muy sencillo y de sabor r\u00fastico, que recuerda al&nbsp;<strong>cl\u00e1sico panettone<\/strong>&nbsp;y por eso tambi\u00e9n se le llam\u00f3 &#8220;panettone de los pobres&#8221;. Para proteger el valor hist\u00f3rico de este producto, a lo largo de los a\u00f1os se ha elaborado un pliego de condiciones y quien pretenda producirlo debe presentar una solicitud al Comit\u00e9 de Maestros Pasteleros de Brianza. Los&nbsp;<strong>ingredientes b\u00e1sicos<\/strong>&nbsp;son harina, agua, levadura, mantequilla y pasas, a las que se les puede a\u00f1adir miel, aromas naturales, malta, nueces e higos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sabroso y con la cantidad justa de az\u00facar, el pan tramvai es ideal para disfrutar en&nbsp;<strong>el desayuno<\/strong>&nbsp;, ligeramente tostado y acompa\u00f1ado con mantequilla y mermelada, o como&nbsp;<strong>snack<\/strong>&nbsp;, junto con una taza de t\u00e9 y un chorrito de miel de acacia. Al final de la comida, s\u00edrvelo con caf\u00e9 o una copa de licor dulce, mientras que si te gusta el contraste de sabores, pru\u00e9balo con ricotta, embutidos o quesos curados, para un&nbsp;<strong>aperitivo<\/strong>&nbsp;ins\u00f3lito y original .<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descubre c\u00f3mo hacerlo siguiendo paso a paso nuestra receta.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00f3mo preparar pan tramvai<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-1-preparare-lievitino.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para la biga: mezclar todos los ingredientes en un bol1, luego tapar y dejar reposar durante al menos 16-18 horas.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-2-ammollare-uvetta.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remojar las pasas en agua tibia durante al menos media hora.2.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-3-scolare-uvetta.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasado el tiempo de remojo, exprime las pasas y res\u00e9rvalas.3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-4-farina.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Etapa 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Combina la harina en un bol.4.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-5-unire-lievitino.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agrega la biga5.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-6-unire-acqua.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vierta el agua6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-7-unire-burro.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agrega la mantequilla en cubitos7.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-8-unire-sale.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Completar con una pizca de sal.8.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-9-impastare.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mezclar bien con las manos hasta tener una masa suave y tersa.9.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-10-unire-uvette.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aplanarlo ligeramente y distribuir las pasas en el centro.10.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-11-chiudere.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cierra los lados, empezando por los largos y continuando con los m\u00e1s cortos.11.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-12-porzionare.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Amasar r\u00e1pidamente y dividir la masa resultante en dos partes.12.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-13-mettere-a-lievitare.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 13<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Forme dos panes y transfi\u00e9ralos a una bandeja para hornear. Espolvor\u00e9alas con un poco de harina13y dejar levar hasta que dupliquen el volumen inicial.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-14-formare-pane.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 14<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez pasado el tiempo de leudaci\u00f3n, coger los panes y extenderlos formando un rect\u00e1ngulo; d\u00f3blalos como un libro y luego cierra las solapas hacia el centro.14.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-15-formatura-2-.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 15<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Finalmente enrollar para formar panes alargados.15.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tramvai-16-seconda-lievitazione.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 16<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tapar y dejar reposar durante otros 30 minutos. Transfiera los panes a una bandeja para hornear, forrada con una hoja de papel para hornear.diecis\u00e9is, y cocinar en horno est\u00e1tico a 250\u00b0C durante unos 35 minutos.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/01\/Pan-tranvai-16-finale-2.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 17<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuando la superficie est\u00e9 dorada, saca el pan del horno y d\u00e9jalo enfriar, luego c\u00f3rtalo en rodajas y disfruta.17.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingredientes por la viga 00 harina 100 gramos Agua 95 gramos levadura 10 gramos para la masa 00 harina 400 gramos Pasas 400 gramos Manteca 40 gramos Agua 180 gramos [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1471","post","type-post","status-publish","format-standard","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - 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