\u00a1Hace siglos que quiero a\u00f1adir esta receta! Pero primero quer\u00eda reunir todos los elementos y consejos para que todo quedara como yo quer\u00eda. Aqu\u00ed puedes hacer Kanelbullar sueco a\u00f1adiendo un poco de cardamomo, o rollos de canela sin el cardamomo, pero con un decadente glaseado de queso crema. Ya he sugerido kanelsnurrer. Los rollos de canela son a\u00fan m\u00e1s f\u00e1ciles de hacer. Aqu\u00ed a\u00f1ado el m\u00e9todo thangzong, que a\u00f1ade una suavidad extraordinaria a la masa.<\/p>\n","protected":false},"author":1,"featured_media":313913,"template":"","format":"standard","wprm_course":[],"wprm_cuisine":[],"wprm_keyword":[],"wprm_ingredient":[5380,10943,2833,5199,5080,743,2456,1039,1037,1125,3329,10944],"wprm_ingredient_unit":[323,170],"wprm_glossary_term":[],"wprm_equipment":[],"wprm_nutrition_ingredient":[],"class_list":["post-303700","wprm_recipe","type-wprm_recipe","status-publish","format-standard","has-post-thumbnail","hentry","wprm_ingredient-azucar-moreno","wprm_ingredient-harina-t55","wprm_ingredient-leche-semidesnatada","wprm_ingredient-levadura-de-panaderia-deshidratada","wprm_ingredient-mantequilla-blanda","wprm_ingredient-mascarpone","wprm_ingredient-mascarpone-es-2","wprm_ingredient-oeuf-es","wprm_ingredient-sucre-es","wprm_ingredient-sucre-glace-es","wprm_ingredient-sucre-roux","wprm_ingredient-todo-thangzong"],"acf":[],"recipe":{"id":303700,"slug":"kannelbullar-rollo-de-canela","post_status":"publish","date":"2024-09-06 12:38:59","date_formatted":"Sep 6","post_password":"","post_author":"1","language":"es","type":"food","image_id":313913,"image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/IMG_6217.-2jpg-scaled.jpg","pin_image_id":0,"pin_image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/IMG_6217.-2jpg-scaled.jpg","pin_image_repin_id":"","name":"Kannelbullar \/ Rollo de canela","summary":"
\u00a1Hace siglos que quiero a\u00f1adir esta receta! Pero primero quer\u00eda reunir todos los elementos y consejos para que todo quedara como yo quer\u00eda. Aqu\u00ed puedes hacer Kanelbullar sueco a\u00f1adiendo un poco de cardamomo, o rollos de canela sin el cardamomo, pero con un decadente glaseado de queso crema. Ya he sugerido kanelsnurrer. Los rollos de canela son a\u00fan m\u00e1s f\u00e1ciles de hacer. Aqu\u00ed a\u00f1ado el m\u00e9todo thangzong, que a\u00f1ade una suavidad extraordinaria a la masa.<\/p>","author_display":"default","author_name":"","author_link":"","author_bio":"","cost":"","servings":"8","servings_unit":"gente","servings_advanced_enabled":"","servings_advanced":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"prep_time":0,"prep_time_zero":false,"cook_time":0,"cook_time_zero":false,"total_time":0,"custom_time":0,"custom_time_zero":false,"custom_time_label":"","tags":{"course":[],"cuisine":[],"keyword":[]},"equipment":[],"ingredients":[{"name":"Receta para una fuente rectangular de 37 x 22 cm o un molde circular de 30 cm:","uid":28},{"ingredients":[{"uid":1,"amount":"35","unit":"g","name":"Harina T55","notes":"","unit_id":170,"id":9907,"conversion_item_snapshot":{"amount":"35","unit":"g","timestamp":1775728337000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":2,"amount":"180","unit":"g","name":"leche 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vergeoise","notes":"","unit_id":170,"id":10700,"conversion_item_snapshot":{"amount":"90","unit":"g","timestamp":1775728337000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":16,"amount":"20","unit":"g","name":"miel","notes":"","unit_id":170,"id":725,"conversion_item_snapshot":{"amount":"20","unit":"g","timestamp":1775728337000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":17,"amount":"8","unit":"g","name":"canela en polvo","notes":"","unit_id":170,"id":3212,"conversion_item_snapshot":{"amount":"8","unit":"g","timestamp":1775728337000},"link":{"url":"","nofollow":"default","eafl":""}}],"name":"Para la base del plato : ","uid":13},{"ingredients":[{"uid":19,"amount":"130","unit":"g","name":"mantequilla semi-salada derretida","notes":"","unit_id":170,"id":732,"conversion_item_snapshot":{"amount":"130","unit":"g","timestamp":1775728337000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":20,"amount":"210","unit":"g","name":"marr\u00f3n o rubio 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tipo Filadelfia","notes":"","unit_id":170,"id":3108,"conversion_item_snapshot":{"amount":"200","unit":"g","timestamp":1775728337000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":26,"amount":"35","unit":"g","name":"az\u00facar glas\u00e9","notes":"","unit_id":170,"id":340,"conversion_item_snapshot":{"amount":"35","unit":"g","timestamp":1775728337000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":27,"amount":"1\/2","unit":"c. caf\u00e9 ","name":"vainilla l\u00edquida","notes":"","unit_id":323,"id":693,"conversion_item_snapshot":{"amount":"1\/2","unit":"c. caf\u00e9 ","timestamp":1775728337000},"link":{"url":"","nofollow":"default","eafl":""}}],"name":"Para el glaseado : ","uid":23}],"instructions":[{"instructions":[{"uid":0,"name":"","text":"
Empieza preparando el thangzong. Esto s\u00f3lo te llevar\u00e1 5 minutos m\u00e1s, pero le dar\u00e1 a tu brioche una textura muy suave. Vierte la harina y la leche en un cazo peque\u00f1o y bate bien para eliminar los grumos.<\/p>","image":0},{"uid":1,"name":"","text":"
Cocer a fuego lento sin dejar de batir.<\/p>","image":0},{"uid":2,"name":"","text":"
La mezcla debe espesar, pero no hervir. Apagar el fuego y dejar enfriar durante 10 minutos.<\/p>","image":0},{"uid":3,"name":"","text":"
Pon todos los ingredientes del brioche, excepto la mantequilla, en el bol de tu robot de cocina. Si utilizas levadura fresca o la cl\u00e1sica levadura de panader\u00eda deshidratada, dil\u00fayela con los 75 g de leche antes de verterla en el bol. Si tienes levadura seca instant\u00e1nea, esto no es un problema y puedes juntarlo todo sin diluirlo primero. No olvides a\u00f1adir todo el thangzong calentado.<\/p>","image":0},{"uid":4,"name":"","text":"
Amasa el gancho durante unos diez minutos.<\/p>","image":0},{"uid":5,"name":"","text":"
A\u00f1ade la mantequilla semisalada (\u00a1a temperatura ambiente est\u00e1 perfecta!) y vuelve a amasar hasta que est\u00e9 perfectamente incorporada, no m\u00e1s.<\/p>","image":0},{"uid":6,"name":"","text":"
La masa est\u00e1 terminada.<\/p>","image":0},{"uid":7,"name":"","text":"
C\u00fabrelo con film transparente y refrig\u00e9ralo toda la noche.<\/p>","image":0},{"uid":8,"name":"","text":"
Al d\u00eda siguiente, el brioche se ha hinchado bien y est\u00e1 muy fr\u00edo. \u00a1Eso es lo que queremos!<\/p>","image":0},{"uid":9,"name":"","text":"
Para la base del plato, mezcla el az\u00facar, la mantequilla derretida, la canela y la miel.<\/p>","image":0},{"uid":10,"name":"","text":"
Vierte la mezcla en la fuente y exti\u00e9ndela uniformemente.<\/p>","image":0},{"uid":11,"name":"","text":"
Retira la masa del film transparente y col\u00f3cala sobre una superficie de trabajo enharinada.<\/p>","image":0},{"uid":12,"name":"","text":"
Estira con el rodillo hasta formar un rect\u00e1ngulo de unos 45 x 55 cm. Intenta mantener una forma lo m\u00e1s rectangular posible, tirando de las 4 esquinas si es necesario.<\/p>","image":0},{"uid":13,"name":"","text":"
Mezcla los ingredientes para el interior de los bollos, excepto la almendra en polvo, que se a\u00f1adir\u00e1 m\u00e1s tarde.<\/p>","image":0},{"uid":14,"name":"","text":"
Reparte el relleno uniformemente sobre la masa.<\/p>","image":0},{"uid":15,"name":"","text":"
El polvo de almendra no es imprescindible, \u00a1pero me encanta! En este caso, espolvorea los 100 g en este punto.<\/p>","image":0},{"uid":16,"name":"","text":"
Hay dos formas de enrollar la masa. O bien en la longitud, lo que dar\u00e1 una brida m\u00e1s larga con un di\u00e1metro menor, o bien en la anchura, lo que dar\u00e1 una brida m\u00e1s corta con un di\u00e1metro mayor. Esto depender\u00e1 de tu elecci\u00f3n. Prefiero el di\u00e1metro mayor. As\u00ed que me enroll\u00e9 a lo ancho. A continuaci\u00f3n, divid\u00ed el pudin en 8 partes iguales? Primero tienes que marcar la masa con un cuchillo.<\/p>","image":0},{"uid":17,"name":"","text":"
La mejor forma de cortarlo es simplemente con alambre de cocina. Pasa el alambre por debajo de la brida y col\u00f3calo en la marca que has hecho. Pasa el hilo alrededor de la bobina y luego aprieta suavemente el hilo. Esto cortar\u00e1 la masa perfectamente. Si cortaras la masa con un cuchillo, aplastar\u00eda la salchicha, \u00a1mientras que el hilo mantiene la forma circular!<\/p>","image":0},{"uid":18,"name":"","text":"
Para evitar que el pastel se abra al hincharse y cocerse, coloca el extremo debajo de la masa.<\/p>","image":0},{"uid":19,"name":"","text":"
Haz lo mismo con todas las rebanadas que coloques en la fuente, sobre la ligera capa de mantequilla y az\u00facar.<\/p>","image":0},{"uid":20,"name":"","text":"
Con un peque\u00f1o chorro de agua, roc\u00eda la superficie de los bollos y, a continuaci\u00f3n, coloca film transparente sobre la fuente.<\/p>","image":0},{"uid":21,"name":"","text":"
De este modo, los brioches se hinchar\u00e1n en un ambiente h\u00famedo.<\/p>","image":0},{"uid":22,"name":"","text":"
Deja que crezca durante unas 2 horas a temperatura ambiente. La diferencia de crecimiento es claramente visible aqu\u00ed, con los bollos toc\u00e1ndose.<\/p>","image":0},{"uid":23,"name":"","text":"
Vierte unos 80-90 g de nata entera (no por brioche, sino para todo el plato), untando cada brioche uniformemente.<\/p>","image":0},{"uid":24,"name":"","text":"
Hornear de 40 a 45 minutos en un horno precalentado a 155\u00b0C en modo ventilado.<\/p>","image":0},{"uid":25,"name":"","text":"
Si quieres, puedes detenerte en ese punto. Para hacer rollos de canela m\u00e1s americanos, falta el glaseado de queso crema. Pon la mantequilla semisalada y el queso crema en un recipiente apto para microondas.<\/p>","image":0},{"uid":26,"name":"","text":"
Derrite la mezcla durante 1 minuto aproximadamente y, a continuaci\u00f3n, a\u00f1ade el az\u00facar glas y la vainilla l\u00edquida.<\/p>","image":0},{"uid":27,"name":"","text":"
B\u00e1telo bien y vi\u00e9rtelo sobre los rollos de canela.<\/p>","image":0},{"uid":28,"name":"","text":"
\u00a1Para disfrutar calentito! Los bollos se pueden recalentar en el microondas durante 15 segundos.<\/p>","image":0}],"name":"","uid":-1}],"ingredients_flat":[{"name":"Receta para una fuente rectangular de 37 x 22 cm o un molde circular de 30 cm:","uid":28,"type":"group"},{"name":"Thangzong :","uid":0,"type":"group"},{"uid":1,"amount":"35","unit":"g","name":"Harina T55","notes":"","unit_id":170,"id":9907,"conversion_item_snapshot":{"amount":"35","unit":"g","timestamp":1775728337000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":2,"amount":"180","unit":"g","name":"leche semidesnatada","notes":"","unit_id":170,"id":2767,"conversion_item_snapshot":{"amount":"180","unit":"g","timestamp":1775728337000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"name":"Para el brioche : ","uid":3,"type":"group"},{"uid":4,"amount":"","unit":"","name":"todo 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Empieza preparando el thangzong. Esto s\u00f3lo te llevar\u00e1 5 minutos m\u00e1s, pero le dar\u00e1 a tu brioche una textura muy suave. Vierte la harina y la leche en un cazo peque\u00f1o y bate bien para eliminar los grumos.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":1,"name":"","text":"
Cocer a fuego lento sin dejar de batir.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":2,"name":"","text":"
La mezcla debe espesar, pero no hervir. Apagar el fuego y dejar enfriar durante 10 minutos.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":3,"name":"","text":"
Pon todos los ingredientes del brioche, excepto la mantequilla, en el bol de tu robot de cocina. Si utilizas levadura fresca o la cl\u00e1sica levadura de panader\u00eda deshidratada, dil\u00fayela con los 75 g de leche antes de verterla en el bol. Si tienes levadura seca instant\u00e1nea, esto no es un problema y puedes juntarlo todo sin diluirlo primero. No olvides a\u00f1adir todo el thangzong calentado.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":4,"name":"","text":"
Amasa el gancho durante unos diez minutos.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":5,"name":"","text":"
A\u00f1ade la mantequilla semisalada (\u00a1a temperatura ambiente est\u00e1 perfecta!) y vuelve a amasar hasta que est\u00e9 perfectamente incorporada, no m\u00e1s.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":6,"name":"","text":"
La masa est\u00e1 terminada.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":7,"name":"","text":"
C\u00fabrelo con film transparente y refrig\u00e9ralo toda la noche.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":8,"name":"","text":"
Al d\u00eda siguiente, el brioche se ha hinchado bien y est\u00e1 muy fr\u00edo. \u00a1Eso es lo que queremos!<\/p>","image":0,"type":"instruction","image_url":""},{"uid":9,"name":"","text":"
Para la base del plato, mezcla el az\u00facar, la mantequilla derretida, la canela y la miel.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":10,"name":"","text":"
Vierte la mezcla en la fuente y exti\u00e9ndela uniformemente.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":11,"name":"","text":"
Retira la masa del film transparente y col\u00f3cala sobre una superficie de trabajo enharinada.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":12,"name":"","text":"
Estira con el rodillo hasta formar un rect\u00e1ngulo de unos 45 x 55 cm. Intenta mantener una forma lo m\u00e1s rectangular posible, tirando de las 4 esquinas si es necesario.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":13,"name":"","text":"
Mezcla los ingredientes para el interior de los bollos, excepto la almendra en polvo, que se a\u00f1adir\u00e1 m\u00e1s tarde.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":14,"name":"","text":"
Reparte el relleno uniformemente sobre la masa.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":15,"name":"","text":"
El polvo de almendra no es imprescindible, \u00a1pero me encanta! En este caso, espolvorea los 100 g en este punto.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":16,"name":"","text":"
Hay dos formas de enrollar la masa. O bien en la longitud, lo que dar\u00e1 una brida m\u00e1s larga con un di\u00e1metro menor, o bien en la anchura, lo que dar\u00e1 una brida m\u00e1s corta con un di\u00e1metro mayor. Esto depender\u00e1 de tu elecci\u00f3n. Prefiero el di\u00e1metro mayor. As\u00ed que me enroll\u00e9 a lo ancho. A continuaci\u00f3n, divid\u00ed el pudin en 8 partes iguales? Primero tienes que marcar la masa con un cuchillo.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":17,"name":"","text":"
La mejor forma de cortarlo es simplemente con alambre de cocina. Pasa el alambre por debajo de la brida y col\u00f3calo en la marca que has hecho. Pasa el hilo alrededor de la bobina y luego aprieta suavemente el hilo. Esto cortar\u00e1 la masa perfectamente. Si cortaras la masa con un cuchillo, aplastar\u00eda la salchicha, \u00a1mientras que el hilo mantiene la forma circular!<\/p>","image":0,"type":"instruction","image_url":""},{"uid":18,"name":"","text":"
Para evitar que el pastel se abra al hincharse y cocerse, coloca el extremo debajo de la masa.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":19,"name":"","text":"
Haz lo mismo con todas las rebanadas que coloques en la fuente, sobre la ligera capa de mantequilla y az\u00facar.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":20,"name":"","text":"
Con un peque\u00f1o chorro de agua, roc\u00eda la superficie de los bollos y, a continuaci\u00f3n, coloca film transparente sobre la fuente.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":21,"name":"","text":"
De este modo, los brioches se hinchar\u00e1n en un ambiente h\u00famedo.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":22,"name":"","text":"
Deja que crezca durante unas 2 horas a temperatura ambiente. La diferencia de crecimiento es claramente visible aqu\u00ed, con los bollos toc\u00e1ndose.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":23,"name":"","text":"
Vierte unos 80-90 g de nata entera (no por brioche, sino para todo el plato), untando cada brioche uniformemente.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":24,"name":"","text":"
Hornear de 40 a 45 minutos en un horno precalentado a 155\u00b0C en modo ventilado.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":25,"name":"","text":"
Si quieres, puedes detenerte en ese punto. Para hacer rollos de canela m\u00e1s americanos, falta el glaseado de queso crema. Pon la mantequilla semisalada y el queso crema en un recipiente apto para microondas.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":26,"name":"","text":"
Derrite la mezcla durante 1 minuto aproximadamente y, a continuaci\u00f3n, a\u00f1ade el az\u00facar glas y la vainilla l\u00edquida.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":27,"name":"","text":"
B\u00e1telo bien y vi\u00e9rtelo sobre los rollos de canela.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":28,"name":"","text":"
\u00a1Para disfrutar calentito! Los bollos se pueden recalentar en el microondas durante 15 segundos.<\/p>","image":0,"type":"instruction","image_url":""}],"video_id":0,"video_embed":"","video_thumb_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/IMG_6217.-2jpg-150x150.jpg","notes":"","nutrition":[],"custom_fields":[],"ingredient_links_type":"global","unit_system":"default","rating":{"count":"2","average":"5","comment_ratings":false,"user_ratings":false},"parent_post_id":0},"wprm_parent_post_id":"","_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/wprm_recipe\/303700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/wprm_recipe"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/types\/wprm_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/wprm_recipe\/303700\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/media\/313913"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/media?parent=303700"}],"wp:term":[{"taxonomy":"wprm_course","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/wprm_course?post=303700"},{"taxonomy":"wprm_cuisine","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/wprm_cuisine?post=303700"},{"taxonomy":"wprm_keyword","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/wprm_keyword?post=303700"},{"taxonomy":"wprm_ingredient","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/wprm_ingredient?post=303700"},{"taxonomy":"wprm_ingredient_unit","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/wprm_ingredient_unit?post=303700"},{"taxonomy":"wprm_glossary_term","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/wprm_glossary_term?post=303700"},{"taxonomy":"wprm_equipment","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/wprm_equipment?post=303700"},{"taxonomy":"wprm_nutrition_ingredient","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/es\/wp-json\/wp\/v2\/wprm_nutrition_ingredient?post=303700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}