{"id":20182,"date":"2020-06-12T12:33:39","date_gmt":"2020-06-12T15:33:39","guid":{"rendered":"https:\/\/proad.ufpr.br\/ru\/?p=20182"},"modified":"2020-06-29T16:33:24","modified_gmt":"2020-06-29T19:33:24","slug":"gelatina-com-creme","status":"publish","type":"post","link":"https:\/\/proad.ufpr.br\/ru\/2020\/06\/12\/gelatina-com-creme\/","title":{"rendered":"Gelatina com creme"},"content":{"rendered":"

 <\/p>\n\n\n\n\n\n\n\n\n
\n
Ingredientes\u00a0\u00a0\"\"<\/a> \"\"<\/a><\/strong><\/h6>\n<\/td>\n
\n
Peso Bruto <\/strong><\/h6>\n
(para 1 por\u00e7\u00e3o)<\/strong><\/h6>\n<\/td>\n<\/tr>\n
\n
Leite integral<\/h6>\n<\/td>\n
\n
25 ml<\/h6>\n<\/td>\n<\/tr>\n
\n
P\u00f3 para gelatina<\/h6>\n<\/td>\n
\n
24 g<\/h6>\n<\/td>\n<\/tr>\n
\n
A\u00e7\u00facar<\/h6>\n<\/td>\n
\n
2,5 g<\/h6>\n<\/td>\n<\/tr>\n
\n
Amido de milho<\/h6>\n<\/td>\n
\n
2 g<\/h6>\n<\/td>\n<\/tr>\n
\n
P\u00f3 para pudim de baunilha<\/h6>\n<\/td>\n
\n
2 g<\/h6>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
MODO DE PREPARO:<\/h6>\n
    \n
  1. \n
    Na v\u00e9spera, preparar a gelatina conforme as instru\u00e7\u00f5es do fabricante de forma que se obtenha o ponto de corte, dispor sobre as formas e colocar sob refrigera\u00e7\u00e3o;<\/h6>\n<\/li>\n
  2. \n
    Para preparar o creme, misturar o pudim de baunilha em \u00e1gua fria, conforme as instru\u00e7\u00f5es do fabricante;<\/h6>\n<\/li>\n
  3. \n
    Ferver o leite e adicionar a mistura de pudim de baunilha e \u00e1gua, o a\u00e7\u00facar e o amido de milho previamente dissolvido em leite frio;<\/h6>\n<\/li>\n
  4. \n
    Mexer sempre at\u00e9 formar um creme. Desligar o fogo e continuar mexendo para n\u00e3o grudar na panela. Colocar sob refrigera\u00e7\u00e3o;<\/h6>\n<\/li>\n
  5. \n
    No dia da distribui\u00e7\u00e3o, bater o creme no liquidificador e, se necess\u00e1rio, adicionar leite frio para homogeneizar a prepara\u00e7\u00e3o;<\/h6>\n<\/li>\n
  6. \n
    Acrescentar o creme de baunilha sobre a gelatina.<\/h6>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Ingredientes\u00a0\u00a0 Peso Bruto (para 1 por\u00e7\u00e3o) Leite integral 25 ml P\u00f3 para gelatina 24 g A\u00e7\u00facar 2,5 g Amido de milho 2 g P\u00f3 para pudim de baunilha 2 g MODO DE PREPARO: Na v\u00e9spera, preparar a gelatina conforme as instru\u00e7\u00f5es do fabricante de forma que se obtenha o ponto de corte, dispor sobre […]<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[29],"tags":[],"class_list":["post-20182","post","type-post","status-publish","format-standard","hentry","category-receitas-sobremesas"],"_links":{"self":[{"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/posts\/20182","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/comments?post=20182"}],"version-history":[{"count":10,"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/posts\/20182\/revisions"}],"predecessor-version":[{"id":22023,"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/posts\/20182\/revisions\/22023"}],"wp:attachment":[{"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/media?parent=20182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/categories?post=20182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/proad.ufpr.br\/ru\/wp-json\/wp\/v2\/tags?post=20182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}