{"id":16729,"date":"2026-01-20T00:27:22","date_gmt":"2026-01-19T22:27:22","guid":{"rendered":"https:\/\/www.es-recetas.top\/?p=16729"},"modified":"2026-01-20T00:27:23","modified_gmt":"2026-01-19T22:27:23","slug":"masa-hojaldrada","status":"publish","type":"post","link":"https:\/\/www.es-recetas.top\/?p=16729","title":{"rendered":"MASA HOJALDRADA\u00a0"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ingredientes:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">500 g de harina de trigo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 g de mantequilla sin sal muy fr\u00eda<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 taza de agua helada (aprox. 240 ml)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 cucharadita de sal<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Harina extra para espolvorear<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparaci\u00f3n:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En un bol grande mezcla la harina con la sal. A\u00f1ade el agua helada poco a poco mientras integras hasta obtener una masa tosca; evita amasar demasiado para no desarrollar gluten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Forma un rect\u00e1ngulo con la masa, c\u00fabrela con papel film y ll\u00e9vala al refrigerador durante 30 minutos para que repose y se enfr\u00ede.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coloca la mantequilla fr\u00eda entre dos hojas de papel encerado y est\u00edrala con el rodillo hasta obtener un rect\u00e1ngulo de 1 cm de grosor. Si se ablanda, refrigera nuevamente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Enharina levemente la mesa y estira la masa fr\u00eda hasta obtener un rect\u00e1ngulo mayor que la mantequilla. Pon la mantequilla en el centro y envuelve sellando los bordes para evitar que se escape.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Estira con suavidad hasta volver a formar un rect\u00e1ngulo alargado y realiza un pliegue simple (en tres partes, como una carta). Este ser\u00e1 el primer doblez.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cubre la masa y refrigera otros 30 minutos para mantener la mantequilla firme y las capas bien definidas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Repite el proceso de estirar y plegar en tercios entre 5 y 6 veces, enfriando 20\u201330 minutos entre cada pliegue para obtener un hojaldre laminado y aireado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tras el \u00faltimo reposo, la masa estar\u00e1 lista para usarse. Est\u00edrala al grosor que necesite tu receta (dulce o salada), siempre trabajando en fr\u00edo para preservar las capas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 500 g de harina de trigo 250 g de mantequilla sin sal muy fr\u00eda 1 taza de agua helada (aprox. 240 ml) 1 cucharadita de sal Harina extra para [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":16730,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-16729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>MASA HOJALDRADA\u00a0 - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.es-recetas.top\/?p=16729\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MASA HOJALDRADA\u00a0 - 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