{"id":2274,"date":"2024-07-02T10:29:30","date_gmt":"2024-07-02T10:29:30","guid":{"rendered":"https:\/\/niederthalerhof.muwit.net\/treccia-di-lievito\/"},"modified":"2024-07-04T15:21:40","modified_gmt":"2024-07-04T15:21:40","slug":"treccia-di-lievito","status":"publish","type":"post","link":"https:\/\/www.niederthalerhof.com\/it\/treccia-di-lievito\/","title":{"rendered":"Treccia di lievito"},"content":{"rendered":"\n<p>Oggi abbiamo cucinato per voi l&#8217;Hefezopf tratto dal pi\u00f9 noto libro di cucina altoatesino, &#8220;So kocht S\u00fcdtirol&#8221;.<\/p>\n\n<h2 class=\"wp-block-heading\">Ecco la ricetta per voi:<\/h2>\n\n<p><strong>Per 1 treccia (12 pezzi)<\/strong><\/p>\n\n<p><strong><em>&#8220;Dampfl&#8221;<\/em><\/strong><br\/>25 g di lievito (1 cubetto)<br\/>l cucchiaio di zucchero<br\/>80 ml di latte<\/p>\n\n<p><strong>Impasto<\/strong><br\/>300 g di farina<br\/>40 g di burro fuso<br\/>30 g di zucchero<br\/>2 uova<br\/>l confezione Zucchero vanigliato<br\/>l Msp. Scorza di limone, grattugiata<br\/>5 ml di rum<br\/>l pizzico di sale<\/p>\n\n<p><strong>Inoltre<\/strong><br\/>1 uovo per il rivestimento<br\/>2 TBSP . Zucchero di canna per il rivestimento<br\/><strong>Dampfl (preimpasto)<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Sbriciolare il lievito e mescolarlo con 1 cucchiaio di zucchero e il latte (tutti gli ingredienti devono essere tiepidi).<\/li>\n\n\n\n<li>Coprire e lasciare lievitare per circa 20 minuti a una temperatura massima di &#8216; 35 gradi.<\/li>\n<\/ul>\n\n<p><strong>Impasto<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Aggiungere la farina, il burro, lo zucchero, le uova, lo zucchero vanigliato, la scorza di limone, il rum, il sale e il vapore e mescolare.<\/li>\n\n\n\n<li>A questo punto, impastare o sbattere bene l&#8217;impasto fino a che non bolle e lasciarlo lievitare di nuovo in un luogo caldo, coperto, per 20 minuti.<\/li>\n\n\n\n<li>Tagliare l&#8217;impasto in tre pezzi uguali e formare dei filoncini.<\/li>\n\n\n\n<li>Attorcigliare i fili di pasta in una treccia. Coprire la pasta e lasciarla lievitare in un luogo tiepido per altri 20 minuti, spennellarla con l&#8217;uovo sbattuto e infornare con il tiraggio chiuso (senza immissione di aria).<\/li>\n\n\n\n<li>Spalmare la treccia con lo zucchero ancora caldo.<\/li>\n<\/ul>\n\n<p><strong>Panificazione<\/strong><br\/>Riscaldamento superiore e inferiore 180\u00b0C<br\/>Tempo di cottura: circa 30 minuti<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oggi abbiamo cucinato per voi l&#8217;Hefezopf tratto dal pi\u00f9 noto libro di cucina altoatesino, &#8220;So kocht S\u00fcdtirol&#8221;. Ecco la ricetta per voi: Per 1 treccia (12 pezzi) &#8220;Dampfl&#8221;25 g di lievito (1 cubetto)l cucchiaio di zucchero80 ml di latte Impasto300 g di farina40 g di burro fuso30 g di zucchero2 uoval confezione Zucchero vanigliatol Msp. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2058,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[37],"tags":[],"class_list":["post-2274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte_it"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Treccia di lievito vom Niederthalerhof<\/title>\n<meta name=\"description\" content=\"Oggi abbiamo cucinato per voi l&#039;Hefezopf tratto dal pi\u00f9 noto libro di cucina altoatesino, &quot;So kocht S\u00fcdtirol&quot;.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.niederthalerhof.com\/it\/treccia-di-lievito\/\" \/>\n<meta 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