{"id":1362,"date":"2022-10-19T12:37:28","date_gmt":"2022-10-19T10:37:28","guid":{"rendered":"https:\/\/www.sedovin.com\/blog-sedovin\/?p=1362"},"modified":"2022-10-19T12:37:28","modified_gmt":"2022-10-19T10:37:28","slug":"roscon-san-valero","status":"publish","type":"post","link":"https:\/\/www.sedovin.com\/blog-sedovin\/recetas\/roscon-san-valero\/","title":{"rendered":"Rosc\u00f3n de San Valero"},"content":{"rendered":"<p style=\"text-align: justify;\">El rosc\u00f3n de San Valero es un postre t\u00edpico del d\u00eda 29 de enero de la ciudad de Zaragoza, es muy similar al rosc\u00f3n que se come el D\u00eda de Reyes, 6 de enero, en todo el pa\u00eds. Al igual que \u00e9ste esconde una figura en su interior y tiene la misma receta, adem\u00e1s de la misma discusi\u00f3n a la hora de prepararlo \u00bfcon nata, con crema, sin nada\u2026?<\/p>\n<h2 style=\"text-align: justify;\">Ingredientes<\/h2>\n<ul style=\"text-align: justify;\">\n<li>600 g harina de fuerza<\/li>\n<li>120 g az\u00facar glas<\/li>\n<li>70 g <a href=\"https:\/\/www.sedovin.com\/alimentacion\/mantequilla-margarina\/mantequilla-asturiana-tradicional-250-gr.html\">mantequilla<\/a><\/li>\n<li>30 g <a href=\"https:\/\/www.sedovin.com\/alimentacion\/reposteria\/para-preparar\/levadura-instantanea-sboula-125g.html\">levadura seca<\/a><\/li>\n<li>Ralladura de medio <a href=\"https:\/\/www.sedovin.com\/alimentacion\/frutas-verduras-hortalizas\/frutas\/limon-1-kg.html\">lim\u00f3n<\/a><\/li>\n<li>Ralladura de media <a href=\"https:\/\/www.sedovin.com\/alimentacion\/frutas-verduras-hortalizas\/frutas\/naranja-mesa-2-kg.html\">naranja<\/a><\/li>\n<li>30 ml agua de azahar<\/li>\n<li>2 <a href=\"https:\/\/www.sedovin.com\/alimentacion\/huevos\/huevos-dagu-12-unidades.html\">huevos<\/a><\/li>\n<li><a href=\"https:\/\/www.sedovin.com\/alimentacion\/azucar-sal-harina\/sal-marina-fina-coaliment-1-kg.html\">Sal<\/a><\/li>\n<li>Fruta confitada para decorar<\/li>\n<li><a href=\"https:\/\/www.sedovin.com\/alimentacion\/salsas-pates\/nata-liquida-para-montar-asturiana-brick-500-ml.html\">Nata para montar<\/a> (opcional)<\/li>\n<\/ul>\n<h2 style=\"text-align: justify;\">Elaboraci\u00f3n receta rosc\u00f3n de San Valero<\/h2>\n<p style=\"text-align: justify;\">Esta receta se prepara en 3 pasos, la masa principal o masa madre y la masa normal.<\/p>\n<h3 style=\"text-align: justify;\">Masa principal o masa madre<\/h3>\n<ol style=\"text-align: justify;\">\n<li>Disolvemos 10 g de levadura en leche un poco caliente en un bol bati\u00e9ndola. A\u00f1adimos 130 g de harina de fuerza y vamos amasando hasta que se forme una masa fuerte, con forma de bola.<\/li>\n<li>En un recipiente con agua un poco caliente metemos la bola y esperamos hasta que \u00e9sta suba a la superficie, que ser\u00e1 cuando \u00e9sta est\u00e9 lista.<\/li>\n<\/ol>\n<h3 style=\"text-align: justify;\">Masa normal<\/h3>\n<ol style=\"text-align: justify;\">\n<li>Al igual que antes disolvemos 20 gramos de levadura en leche un poco caliente bati\u00e9ndola y la reservamos.<\/li>\n<li>En un plato mezclamos bien el az\u00facar glas con las ralladuras de lim\u00f3n y naranja.<\/li>\n<li>En otro bol tamizamos (o colamos con un colador) lo que queda de harina y despu\u00e9s le a\u00f1adimos los huevos, la mantequilla, una pizca de sal, el agua de azahar, la masa madre y el az\u00facar que hemos preparado con las ralladuras y mezclamos todo bien.<\/li>\n<li>En una tabla en la que podemos trabajar espolvoreamos un poco de harina para evitar que se pegue y colocamos la masa. La amasamos hasta que quede suficientemente consistente como para que no se quede pegada en las manos y le damos forma de bola. Una vez lo tenemos lo metemos en un bol, lo cubrimos con un papel film y dejamos reposar durante varias horas, hasta que la masa duplique su tama\u00f1o (5 horas).<\/li>\n<li>Una vez se haya duplicado le damos forma de bola (en caso de que la haya perdido) y empezamos a darle la forma de rosc\u00f3n (se recomienda apoyar la masa sobre la mesa y con los dedos ir abriendo un agujero en el centro, hasta alcanzar el tama\u00f1o deseado).<\/li>\n<li>En una bandeja cubierta de papel de horno disponemos nuestro rosc\u00f3n y lo dejamos reposar hasta que vuelva a duplicar su tama\u00f1o (unas 2 horas).<\/li>\n<li>Tras este tiempo pintamos el rosc\u00f3n con el huevo batido, espolvoreamos algo de az\u00facar por encima (mejor si esta un poco humedecido) y colocamos las frutas confitadas.<\/li>\n<li>Precalentamos el horno a 200\u00ba con calor arriba y abajo y lo horneamos a 200\u00ba durante 5-10 minutos. Despu\u00e9s bajamos la temperatura a 180\u00ba y lo mantenemos otros 10 minutos.<\/li>\n<li>Lo sacamos y lo dejamos enfriar.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\">En caso de querer, quedar\u00eda abrirlo por la mitad y lo rellenamos de nata montada y, por supuesto, metemos la figurita en \u00e9l.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El rosc\u00f3n de San Valero es un postre t\u00edpico del d\u00eda 29 de enero de la ciudad de Zaragoza, es muy similar al rosc\u00f3n que se come el D\u00eda de Reyes, 6 de enero, en todo el pa\u00eds.<\/p>\n","protected":false},"author":1,"featured_media":1363,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1362","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - 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