{"id":3458,"date":"2015-01-02T11:39:22","date_gmt":"2015-01-02T11:39:22","guid":{"rendered":"https:\/\/aguadeazahar.com\/mona-de-pascua-2\/"},"modified":"2018-09-24T22:03:08","modified_gmt":"2018-09-24T22:03:08","slug":"mona-de-pascua-2","status":"publish","type":"post","link":"https:\/\/aguadeazahar.com\/en\/mona-de-pascua-2\/","title":{"rendered":"MONA DE PASCUA"},"content":{"rendered":"<h4><span style=\"color: #000080;\">INGREDIENTES: (2 monas grandes)<\/span><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1402 alignright\" src=\"https:\/\/aguadeazahar.com\/wp-content\/uploads\/mona.jpg\" alt=\"mona\" width=\"376\" height=\"252\" srcset=\"https:\/\/aguadeazahar.com\/wp-content\/uploads\/mona.jpg 376w, https:\/\/aguadeazahar.com\/wp-content\/uploads\/mona-300x201.jpg 300w\" sizes=\"auto, (max-width: 376px) 100vw, 376px\" \/><\/h4>\n<p><strong>Masa madre<\/strong><br \/>\n100 gramos harina de fuerza, 10 gramos de levadura fresca de panadero, 60 gramos de agua.<\/p>\n<p><strong>Masa Mona de Pascua<\/strong><br \/>\n400-440 gramos de harina de fuerza, 10 gramos de levadura fresca de panadero, 3 huevos (para la masa), 140 gramos de az\u00facar, 80 gramos de aceite de oliva virgen extra, 1 lim\u00f3n (su piel rallada), 15 gramos de Agua de Azahar La Giralda, una pizca de sal.<\/p>\n<p><strong>Para decorar<\/strong><br \/>\n1 huevo (para pintar), anises de colores (fideos en su defecto), az\u00facar, huevos (para cocer).<\/p>\n<p><strong>ELABORACI\u00d3N:<\/strong><br \/>\nLa noche anterior a la elaboraci\u00f3n de la mona, prepara la masa madre, disuelve la levadura fresca en el agua tibia. Pon la harina en un bol e incorpora el agua con la levadura, une los ingredientes hasta tener una masa unida, no es necesario amasar mucho, s\u00f3lo que los ingredientes se integren.<\/p>\n<p>Para hacer la masa resulta muy c\u00f3modo disponer de una amasadora porque es muy pegajosa, pero si la haces a mano, te facilitar\u00e1 la labor untarte las manos con aceite de oliva, pero no al principio, cuando vayas a amasar o a dar forma a la mona de Pascua.<\/p>\n<p>Pon en el recipiente apropiado (el de la amasadora o un cuenco amplio si la haces a mano) la harina, la levadura fresca frot\u00e1ndola con la yema de los dedos contra la harina hasta que se deshaga y se haya integrado, a\u00f1ade la masa madre, los huevos ligeramente batidos, el az\u00facar, el aceite de oliva, la piel de lim\u00f3n, el agua de azahar La Giralda y la sal, amasa durante 6-8 minutos, hasta obtener un amasa homog\u00e9nea y algo pegajosa. Dependiendo de la harina de fuerza que se utilice puede ser necesario a\u00f1adir un poco m\u00e1s, cada harina tiene un grado de absorci\u00f3n.<\/p>\n<p>Forma una bola con la masa y d\u00e9jala en un lugar c\u00e1lido (unos 20-23\u00ba C), sin corrientes de aire y cubierta con un pa\u00f1o, para que fermente aproximadamente durante una hora o hasta que doble su tama\u00f1o.<\/p>\n<p>Llegado el momento, vuelca la masa en la mesa de trabajo engrasada con aceite de oliva, div\u00eddela en dos cort\u00e1ndola con una rasqueta de panadero o un cuchillo, nunca estir\u00e1ndola. De cada porci\u00f3n reserva un trocito de masa para los motivos decorativos. Forma una bola con cada porci\u00f3n de masa y realiza el agujero en el centro con los dedos (recuerda que tendr\u00e1s que engrasar tambi\u00e9n las manos con aceite), abre el agujero bastante, pues con el levado y el horneado se cerrar\u00e1.<\/p>\n<p>Disp\u00f3n cada masa una vez formada en una bandeja de horno cubierta con tefl\u00f3n o papel vegetal. Con la masa reservada, puedes hacer trenzas o los motivos decorativos que desees, es el momento de hacerlos. Cubre la masa con un pa\u00f1o mientras los haces y cuando est\u00e9n puestos, vuelve a cubrir y dejar levar de nuevo durante una hora o hasta que doblen su volumen.<\/p>\n<p>Los huevos para cocer los solemos poner a mitad de la fermentaci\u00f3n, l\u00e1valos muy bien antes de ponerlos en la masa. Cuando est\u00e9 a punto de que finalice el segundo levado, enciende el horno con calor arriba y abajo, a 175\u00ba C.<\/p>\n<p>Antes de introducir la masa para hornear, p\u00edntala con el huevo batido, espolvorea un poco de az\u00facar y los anises de colores. Pon la bandeja del horno en la parte m\u00e1s baja y hornea la Mona de Pascua durante 15-20 minutos, hasta que la masa est\u00e9 cocida y la superficie dorada (si ves que se dora muy pronto, puedes cubrirla con papel de aluminio.<\/p>\n<p>Una vez hechas las Monas de Pascua caseras, d\u00e9jalas enfriar sobre una rejilla.<\/p>\n<p><em>Obtenida en www.gastronomiaycia.com<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTES: (2 monas grandes) Masa madre 100 gramos harina de fuerza, 10 gramos de levadura fresca de panadero, 60 gramos de agua. Masa Mona de Pascua 400-440 gramos de harina de fuerza, 10 gramos de levadura fresca de panadero, 3 huevos (para la masa), 140 gramos de az\u00facar, 80 gramos de aceite de oliva virgen [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":1402,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,110],"tags":[],"class_list":["post-3458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-uncategorized","recipes","uncategorized","","en","wp-json","wp","v2","posts","3458"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>MONA DE PASCUA - Agua de Azahar<\/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:\/\/aguadeazahar.com\/en\/mona-de-pascua-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MONA DE PASCUA - Agua de Azahar\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTES: (2 monas grandes) Masa madre 100 gramos harina de fuerza, 10 gramos de levadura fresca de panadero, 60 gramos de agua. 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