{"id":11219,"date":"2022-12-09T12:22:43","date_gmt":"2022-12-09T12:22:43","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=11219"},"modified":"2023-10-03T08:51:29","modified_gmt":"2023-10-03T08:51:29","slug":"succeed-with-gluten-free-saffron-buns","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/es\/succeed-with-gluten-free-saffron-buns\/","title":{"rendered":"Triunfa con unos bollos de azafr\u00e1n sin gluten"},"content":{"rendered":"Los bollos de azafr\u00e1n forman parte de la Navidad en Suecia y son imprescindibles para muchos cuando se trata de reposter\u00eda festiva. Si eres celiaco, puede que hacer unos bollos de azafr\u00e1n sin gluten esponjosos y aireados parezca todo un desaf\u00edo.\r\n\r\nEn realidad, la reposter\u00eda sin gluten no tiene por qu\u00e9 ser m\u00e1s dif\u00edcil que la normal. Solo requiere t\u00e9cnicas y conocimientos diferentes.\r\n\r\n<strong>Mezclas de harinas sin gluten<\/strong>\r\nHoy en d\u00eda existen en el mercado varias marcas que ofrecen mezclas de harinas sin gluten. Decidir qu\u00e9 marca y mezcla comprar depende de si toleras o no la lactosa. Puesto que cada una cuenta con una combinaci\u00f3n de harinas diferente, el dulce o el pan resultante tambi\u00e9n variar\u00e1. En algunos casos, es necesario usar un poco m\u00e1s de la mezcla y, en otros, se necesita menos.\r\n\r\n<strong>Masa pegajosa\r\n<\/strong>Es importante recordar que, en la reposter\u00eda sin gluten, la masa suele ser mucho m\u00e1s pegajosa que la de harina de trigo, tanto durante la preparaci\u00f3n como antes de hornearla. Los bollos necesitan humedad para que queden tiernos una vez cocidos, as\u00ed que no eches demasiada mezcla de harinas en la masa por mucho que te tiente, pues puedes acabar con unos bollos secos.\r\n\r\n<strong>Fermentaci\u00f3n\r\n<\/strong>La masa sin gluten es m\u00e1s f\u00e1cil de trabajar si nada m\u00e1s mezclarla le das forma y luego la dejas levar en lugar de dejar que fermente primero en el bol y luego formarla. Cuando leva primero en el bol, al momento de formarla suele estar m\u00e1s pegajosa y hay que manipularla con m\u00e1s cuidado para que no pierda el aire.\r\n\r\nColoca los bollos ya formados en las bandejas y c\u00fabrelos con film transparente en lugar de un trapo para que no pierdan humedad.\u00a0Si usas un trapo, es f\u00e1cil que se sequen por fuera. Es muy importante que no pierdan humedad cuando los dejas fermentando durante mucho tiempo.<strong>\u00a0<\/strong>\r\n\r\n<strong>Amasado\r\n<\/strong>Una masa sin gluten no necesita amasarse porque carece de este. Se amasa la de trigo para desarrollar las cadenas de gluten que luego dan una textura alveolada al pan. En cambio, cuando se trata de una masa sin gluten, es preciso incorporar mucho aire en esta durante la preparaci\u00f3n, y el rodillo y la rasqueta son perfectos para ello.\r\n\r\n<strong>Sirope\r\n<\/strong>Pintar los bollos con un sirope simple nada m\u00e1s sacarlos del horno ayuda a que no pierdan humedad y se mantengan tiernos y h\u00famedos durante m\u00e1s tiempo. Si quieres, puedes saltarte este paso.\r\n\r\n<strong>Conservaci\u00f3n\r\n<\/strong>La mejor forma de tener siempre pan sin gluten fresco en casa es guardarlo en el congelador. Congela el pan y los bollos en cuanto se hayan enfriado. Luego descong\u00e9lalos a temperatura ambiente o en el microondas.\r\n\r\n<strong>Bollos de azafr\u00e1n sin gluten con l\u00edquidos fr\u00edos en la masa<\/strong>\r\n\r\n<strong>Masa sin gluten:\r\n<\/strong>50 g de levadura fresca\r\n500 ml de leche\r\n100 g de az\u00facar\r\n1 g de azafr\u00e1n\r\n2 cdas. de c\u00e1scara de psilio en polvo\r\nUna pizca de sal\r\n1 huevo\r\n150 g de mantequilla a temperatura ambiente\r\n925 g de mezcla de harinas sin gluten\r\n\r\n<strong>Decoraci\u00f3n:\r\n<\/strong>1 huevo batido\r\nPasas\r\n\r\n<strong>Sirope:\r\n<\/strong>100 ml de agua\r\n100 g de az\u00facar\r\n\r\n<strong>Sigue estos pasos:\r\n<\/strong>Coloca en la amasadora el rodillo y la rasqueta separadora.\r\n\r\nDesmenuza dentro del bol la levadura y a\u00f1ade la leche fr\u00eda. Remueve para que la levadura se disuelva por completo. A\u00f1ade el psilio, mezcla y deja reposar 5 minutos.\r\n\r\nAgrega el az\u00facar, el azafr\u00e1n, la sal y los huevos. Trabaja todo a velocidad baja y, poco a poco, a\u00f1ade la mezcla de harinas. Agrega la mantequilla atemperada. Sube la velocidad y deja la amasadora trabajando la masa de 5 a 10 minutos.\r\n\r\nSaca la masa y forma los bollos de azafr\u00e1n en el tama\u00f1o que prefieras. Rep\u00e1rtelos en bandejas y c\u00fabrelos con film transparente. Deja que leven durante 2 horas.\r\n\r\nMezcla el az\u00facar y el agua en una cazuela peque\u00f1a. Cuece el sirope a fuego medio-bajo hasta que se disuelva el az\u00facar. Res\u00e9rvalo hasta el momento de utilizarlo.\r\n\r\nPrecalienta el horno a 225\u00a0\u00b0C.\r\n\r\nPinta los bollos con huevo el batido y dec\u00f3ralos con las pasas.\r\n\r\nCu\u00e9celos a media altura de 6 a 8 minutos. Solo deben tomar un poco de color.\r\n\r\nP\u00edntalos con el sirope nada m\u00e1s sacarlos del horno y deja que se enfr\u00eden sobre una rejilla.","protected":false},"excerpt":{"rendered":"<p>Mezclas de harinas sin gluten. Masa pegajosa. Fermentaci\u00f3n. \u00a0. Amasado. <\/p>\n","protected":false},"author":224,"featured_media":11135,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[1],"tags":[],"knowledge_bank_type":[260],"class_list":["post-11219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","knowledge_bank_type-pan"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Triunfa con unos bollos de azafr\u00e1n sin gluten - Ankarsrum Spain<\/title>\n<meta name=\"description\" content=\"It may feel challenging to bake airy and fluffy gluten-free saffron buns. 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