{"id":1243,"date":"2021-01-11T01:55:43","date_gmt":"2021-01-11T00:55:43","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=1243"},"modified":"2023-02-21T11:55:16","modified_gmt":"2023-02-21T10:55:16","slug":"galletas","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/galletas\/","title":{"rendered":"Galletas de \u00abmieldeca\u00f1a\u00bb"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"1243\" class=\"elementor elementor-1243\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b0e3ad6 elementor-section-boxed elementor-section-height-default elementor-section-height-default parallax_section_no qode_elementor_container_no\" data-id=\"b0e3ad6\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-7c404d0\" data-id=\"7c404d0\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8baa566 elementor-widget elementor-widget-text-editor\" data-id=\"8baa566\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3><span style=\"color: #f2dc94;\">HISTORY<\/span><\/h3><p style=\"text-align: justify;\">Cookies, which we enjoy today as sweets, were a way of easily preserving cereal cakes and conveniently transporting them when heated. Marcus Gavius Apicius (25 B.C.-37 A.D.) in his \u201cDe re coquinaria\u201d (V-1,3) describes how to make milk porridge, starting by breaking three flour biscuits in a saucepan. Until well into the 19th century, it was part of the seafood or appeared in cookery recipes as a substitute or equivalent to bread; it was not until the 19th century with the industrial revolution that it took on the character of a sweet or sweet treat that it has today.<\/p><h3><span style=\"color: #f2dc94;\">Ingredients<\/span><\/h3><p style=\"text-align: justify;\">300 g de harina; 125 g de az\u00facar; 75 g de mantequilla; 40 ml de agua mineral; 40 ml de \u00abmieldeca\u00f1a\u00bb; 1 cucharadita de caf\u00e9 de canela en polvo; 1 1\/2 cucharadita de bicarbonato<\/p><h3><span style=\"color: #f2dc94;\">Method <\/span><\/h3><p style=\"text-align: justify;\">Place the flour, cinnamon and bicarbonate in a bowl, mix and set aside. Make a syrup for the biscuit dough by placing the water, the Andalusian sugar cane molasses and the sugar in a saucepan. When it starts to boil, remove from the heat and add the diced butter, stirring well until it binds completely and start adding the dry ingredients.<br \/>First pour in half of the flour mixture, stirring constantly with a wooden spoon. When it is almost incorporated, add the other half little by little and continue stirring. When its texture cannot be worked in the bowl, return it to the table and start kneading with your hands until you obtain a homogeneous ball that does not stick to your hands.<br \/>When you have finished kneading, wrap the dough in cling film and leave it to rest in the fridge overnight.<br \/>When you are going to make the biscuits, preheat the oven to 180\u00ba C, take the dough out of the fridge, beat it with a rolling pin and, when you see that the dough is malleable, cut a piece and stretch it between two pieces of baking paper until it is about 3 or 4 ml thick. Use molds (cookie cutters) to obtain biscuits of the desired size and shape, and bake in the oven with greaseproof paper for 10 to 12 minutes depending on the strength of the oven. Take out and leave to cool. It is advisable to make small holes or incisions with a toothpick to ensure even baking.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-c684ac0\" data-id=\"c684ac0\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-46d69a7 elementor-widget__width-inherit elementor-widget elementor-widget-image\" data-id=\"46d69a7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"389\" height=\"570\" src=\"https:\/\/mieldelatorre.com\/wp-content\/uploads\/2020\/09\/image-034.png\" class=\"attachment-portfolio-square size-portfolio-square wp-image-1246\" alt=\"\" srcset=\"https:\/\/mieldelatorre.com\/wp-content\/uploads\/2020\/09\/image-034.png 887w, https:\/\/mieldelatorre.com\/wp-content\/uploads\/2020\/09\/image-034-800x1173.png 800w\" sizes=\"(max-width: 389px) 100vw, 389px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6d3175d elementor-widget elementor-widget-text-editor\" data-id=\"6d3175d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\">Receta del libro de Fernando Rueda\u00a0 \u201cLA MIEL DE CA\u00d1A EN LAS COCINAS TRADICIONAL Y CREATIVA\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-281e380 elementor-widget elementor-widget-image\" data-id=\"281e380\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/mieldelatorre.com\/en\/nueva-pagina-recetario\/#Libros\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"433\" height=\"433\" src=\"https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/06\/libro_miel_fernando_3d_web-02-1.png\" class=\"attachment-large size-large wp-image-6307\" alt=\"\" srcset=\"https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/06\/libro_miel_fernando_3d_web-02-1.png 433w, https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/06\/libro_miel_fernando_3d_web-02-1-100x100.png 100w, https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/06\/libro_miel_fernando_3d_web-02-1-300x300.png 300w, https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/06\/libro_miel_fernando_3d_web-02-1-150x150.png 150w\" sizes=\"(max-width: 433px) 100vw, 433px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-027309d elementor-section-boxed elementor-section-height-default elementor-section-height-default parallax_section_no qode_elementor_container_no\" data-id=\"027309d\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-438eec7\" data-id=\"438eec7\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4d4e4a1 elementor-hidden-phone elementor-widget elementor-widget-spacer\" data-id=\"4d4e4a1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>A una taza de nata y otra de miel, se echa media cucharadita de royal, y harina hasta que la masa est\u00e9 moldeable. Horno moderado.<\/p>","protected":false},"author":1,"featured_media":1246,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[29],"tags":[80,63],"class_list":["post-1243","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta","tag-recetario-tradicional","tag-recetas-express"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Galletas de &quot;mieldeca\u00f1a&quot; - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL<\/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:\/\/mieldelatorre.com\/en\/galletas\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Galletas de &quot;mieldeca\u00f1a&quot; - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL\" \/>\n<meta property=\"og:description\" content=\"A una taza de nata y otra de miel, se echa media cucharadita de royal, y harina hasta que la masa est\u00e9 moldeable. 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