{"id":6776,"date":"2025-03-03T16:29:57","date_gmt":"2025-03-03T16:29:57","guid":{"rendered":"https:\/\/baixas.es\/diplomaticos-receta-de-hojaldre-invertido\/"},"modified":"2025-07-08T11:36:46","modified_gmt":"2025-07-08T11:36:46","slug":"diplomaticos-receta-de-hojaldre-invertido","status":"publish","type":"post","link":"https:\/\/baixas.es\/es\/diplomaticos-receta-de-hojaldre-invertido\/","title":{"rendered":"Diplom\u00e1ticos \u2013 Receta de hojaldre invertido"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">El <strong>hojaldre invertido<\/strong> es una de las masas m\u00e1s utilizadas en la pasteler\u00eda profesional gracias a su textura crujiente y su sabor delicado. En esta receta detallaremos el proceso para elaborar <a href=\"https:\/\/baixas.es\/brioixeria-barcelona\/caixa-de-diplomatics-42-unitats-aprox\/\"><strong>Diplom\u00e0tics <\/strong><\/a>, un pastel exquisito con una cobertura de hiela real y decoraci\u00f3n de almendras. <\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Diplom\u00e1ticos: delicioso hojaldre con merengue y almendra | Baixas Barcelona\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Sc9nBxz7r0w?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<h2 id=\"ingredientes\" class=\"wp-block-heading\"><strong>Ingredientes<\/strong><\/h2>\n\n<h3 id=\"masa-de-hojaldre-invertida\" class=\"wp-block-heading\"><strong>Masa de Hojaldre Invertida<\/strong><\/h3>\n\n<h4 id=\"ingredientes-a\" class=\"wp-block-heading\"><strong>Ingredientes A:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>Mantequilla 82%<\/strong> \u2013 560 g<\/li>\n\n\n\n<li><strong>Harina floja<\/strong> \u2013 240 g<\/li>\n<\/ul>\n\n<h4 id=\"ingredientes-b\" class=\"wp-block-heading\"><strong>Ingredientes B:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>Harina floja<\/strong> \u2013 560 g<\/li>\n\n\n\n<li><strong>Flor de sal<\/strong> &#8211; 24 g<\/li>\n\n\n\n<li><strong>Mantequilla 82%<\/strong> \u2013 180 g<\/li>\n\n\n\n<li><strong>Agua <\/strong>\u2013 240 g<\/li>\n\n\n\n<li><strong>Vinagre de vino blanco<\/strong> \u2013 4 g<\/li>\n<\/ul>\n\n<h2 id=\"preparacion-de-la-masa\" class=\"wp-block-heading\"><strong>Preparaci\u00f3n de la masa<\/strong><\/h2>\n\n<h3 id=\"paso-1-elaboracion-de-la-base\" class=\"wp-block-heading\"><strong>Paso 1: Elaboraci\u00f3n de la base<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>En una amasadora, mezclar durante <strong>10 minutos a velocidad baja<\/strong> los ingredientes del grupo A.<\/li>\n\n\n\n<li>Dividir la masa en dos partes, estirar y dejar reposar <strong>30 minutos en la nevera<\/strong> .<\/li>\n<\/ol>\n\n<h3 id=\"paso-2-preparacion-de-la-segunda-masa\" class=\"wp-block-heading\"><strong>Paso 2: Preparaci\u00f3n de la segunda masa<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Mezclar en la amasadora los ingredientes del grupo B durante <strong>10 minutos a velocidad baja<\/strong> .<\/li>\n\n\n\n<li>Dividir en dos partes, estirar y dejar reposar <strong>30 minutos<\/strong> .<\/li>\n<\/ol>\n\n<h3 id=\"paso-3-incorporacion-de-la-masa\" class=\"wp-block-heading\"><strong>Paso 3: Incorporaci\u00f3n de la masa<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Colocar la masa B dentro de la masa A y cerrarla correctamente.<\/li>\n\n\n\n<li>Estirar la masa <strong>tres veces<\/strong> , realizando <strong>dos pliegues dobles y un pliegue simple<\/strong> .<\/li>\n\n\n\n<li>Dejar reposar <strong>20 minutos entre cada pliegue<\/strong> .<\/li>\n<\/ol>\n\n<h2 id=\"preparacion-de-la-hiela\" class=\"wp-block-heading\"><strong>Preparaci\u00f3n de la hiela <\/strong><\/h2>\n\n<h2 id=\"ingredientes-2\" class=\"wp-block-heading\"><strong>Ingredientes<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li><strong>Az\u00facar hielo<\/strong> \u2013 1,200 kg<\/li>\n\n\n\n<li><strong>Claras de huevo<\/strong> \u2013 325 g<\/li>\n\n\n\n<li><strong>Zumo de medio lim\u00f3n<\/strong><\/li>\n\n\n\n<li><strong>Cremor t\u00e1rtaro<\/strong> \u2013 4 g<br\/><br\/><br\/><\/li>\n<\/ul>\n\n<h3 id=\"procedimiento\" class=\"wp-block-heading\"><strong>Procedimiento<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>En una batidora con pala, mezclar el <strong>az\u00facar hielo tamizado<\/strong> con las c<strong>laras atemperadas<\/strong> y el <strong>ardor t\u00e1rtaro<\/strong> .<\/li>\n\n\n\n<li>Batir durante <strong>6 minutos a velocidad media<\/strong> .<\/li>\n\n\n\n<li>Incorporar el zumo de lim\u00f3n fundido y mezclar bien.<\/li>\n\n\n\n<li>Reservar para uso.<\/li>\n<\/ol>\n\n<h2 id=\"montaje-de-los-diplomaticos\" class=\"wp-block-heading\"><strong>Montaje de los Diplom\u00e1ticos<\/strong><\/h2>\n\n<h3 id=\"procedimiento-2\" class=\"wp-block-heading\"><strong>Procedimiento<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Pulverizar agua sobre las bandejas de horno.<\/li>\n\n\n\n<li>Estirar la masa de hojaldre a <strong>2 mm de espesor<\/strong> y dejar reposar <strong>30 minutos<\/strong> .<\/li>\n\n\n\n<li>Aplicar <strong>380 g de hiela por bandeja <\/strong>y extender uniformemente.<\/li>\n\n\n\n<li>Cortar la masa en <strong>rect\u00e1ngulos de 7,5 cm x 2,5 cm<\/strong> en bicicleta.<\/li>\n\n\n\n<li>Espolvorear <strong>almendra en granito<\/strong> en el centro de cada rect\u00e1ngulo.<\/li>\n<\/ol>\n\n<h2 id=\"horneado\" class=\"wp-block-heading\"><strong>Horneado<\/strong><\/h2>\n\n<ol class=\"wp-block-list\">\n<li><strong>Primera fase<\/strong> : Cocer durante<strong> 5 minutos a 165\u00baC<\/strong> con velocidad 4.<\/li>\n\n\n\n<li><strong>Segunda fase<\/strong> : Cocer durante <strong>50 minutos a 140\u00baC<\/strong> con velocidad 2.<\/li>\n\n\n\n<li>Verificando que la base de hojaldre est\u00e9 completamente cocida antes de retirar del horno.<\/li>\n<\/ol>\n\n<h2 id=\"decoracion\" class=\"wp-block-heading\"><strong>Decoraci\u00f3n<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Se pueden a\u00f1adir almendras en granito para dar un toque crujiente y decorativo.<\/li>\n<\/ul>\n\n<h2 id=\"conclusion\" class=\"wp-block-heading\"><strong>Conclusi\u00f3n<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\">Los <strong>Diplom\u00e1ticos <\/strong>son un postre <strong>elegante<\/strong> y <strong>delicioso <\/strong>que combina la t\u00e9cnica del hojaldre invertido con la dulzura de la glasa real. Siguiendo estos pasos conseguir\u00e1s un acabado profesional ideal para cualquier ocasi\u00f3n especial. Podr\u00e1s encontrar este cl\u00e1sico en nuestra tienda f\u00edsica (Muntaner 331) todos los d\u00edas de la semana o bajo pedido online en <strong>Baixas <\/strong>, la <a href=\"https:\/\/baixas.es\/es\/pasteleria\/\"><strong>boller\u00eda de Barcelona<\/strong><\/a> . \u00a1Buen provecho!  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Descubre los diplom\u00e1ticos de Baixas, un cl\u00e1sico artesanal de pasta de hoja, merengue y almendras que te seducir\u00e1 a cada mordisco!<\/p>\n","protected":false},"author":18,"featured_media":5719,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[378],"tags":[],"class_list":["post-6776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Diplom\u00e1ticos \u2013 Receta de hojaldre invertido &#8211; 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