{"id":29353,"date":"2026-07-12T12:15:02","date_gmt":"2026-07-12T10:15:02","guid":{"rendered":"https:\/\/blogs.sindominio.net\/lacinetika\/?page_id=29353"},"modified":"2026-07-12T12:31:00","modified_gmt":"2026-07-12T10:31:00","slug":"coca-de-sant-joan","status":"publish","type":"page","link":"https:\/\/blogs.sindominio.net\/lacinetika\/coca-de-sant-joan\/","title":{"rendered":"COCA DE SANT JOAN"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Per 1 coca:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 ml de llet vegetal (natural i sense sucre)<\/li>\n\n\n\n<li>270 g de farina de for\u00e7a.<\/li>\n\n\n\n<li>50 g de sucre.<\/li>\n\n\n\n<li>35 ml d\u2019oli d\u2019oliva suau o de gira-sol.<\/li>\n\n\n\n<li>20 g de llevat fresc.<\/li>\n\n\n\n<li>1 culleradeta d\u2019aigua de flor de taronger.<\/li>\n\n\n\n<li>Sucre, pinyons i fruita confitada per decorar.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Elaboraci\u00f3<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Separem 1\/2 got de llet\u00a0 i hi dissolem el llevat.<\/li>\n\n\n\n<li>Barregem la llet vegetal, l\u2019oli i l\u2019aigua de flor de taronger<\/li>\n\n\n\n<li>Tamisem la farina i hi afegim el sucre<\/li>\n\n\n\n<li>Ho remenem fins que quedi ben barrejat<\/li>\n\n\n\n<li>Despr\u00e9s hi incorporem el l\u00edquid a poc a poc mentre continuem barrejant i comencem a amassar. Al principi ser\u00e0 una mica dif\u00edcil, ja que la massa \u00e9s molt enganxosa. Quan la massa ja no s\u2019enganxi a les mans, la passem al taulell per treballar-la. Ha de quedar una massa fina i, sobretot, molt el\u00e0stica<\/li>\n\n\n\n<li>Quan estigui a punt, en farem una bola i la posarem en un recipient untat amb oli. El tapem i deixem reposar 1\/2h-45min<\/li>\n\n\n\n<li>Despr\u00e9s d\u2019aquest temps, la massa haur\u00e0 crescut molt. La traiem del bol i la passem unes quantes vegades de m\u00e0 en m\u00e0, suaument, per tornar-li la forma de bola. Col\u00b7loquem la massa damunt del paper de forn (el que utilitzarem per coure-la) i l\u2019estirem amb el corr\u00f3 fins que tingui un gruix aproximat d\u20191 cm i una forma ovalada.<\/li>\n\n\n\n<li>Deixarem reposar la coca uns 30 minuts abans d\u2019introduir-la al forn.<\/li>\n\n\n\n<li>Preescalfem el forn a 180 \u00b0C<\/li>\n\n\n\n<li>Quan la coca hagi reposat, hi escamparem per sobre sucre blanc,hi podeu afegir crema pastissera, pinyons i\/o\u00a0 fruita confitada.<\/li>\n\n\n\n<li>Courem la coca al forn durant uns 15 minuts a 180 \u00b0C.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>CREMA PASTISSERA:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">INGREDIENTS:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 tasses de llet vegetal<\/li>\n\n\n\n<li>5 cullerades d\u2019almid\u00f3 de blat de moro (maizena)<\/li>\n\n\n\n<li>Pell de llimona (opcional)<\/li>\n\n\n\n<li>Ess\u00e8ncia de vainilla o una branca de vainilla<\/li>\n\n\n\n<li>8 cullerades de sucre<\/li>\n\n\n\n<li>1 cullerada de margarina<\/li>\n\n\n\n<li>Un pessic de c\u00farcuma per donar color P<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">PREPARACI\u00d3:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dilu\u00efm la maizena i la c\u00farcuma en una mica de llet vegetal freda.<\/li>\n\n\n\n<li>La resta de la llet la posem a escalfar fins que arrenqui el bull.<\/li>\n\n\n\n<li>Quan bulli, hi afegim la maizena dissolta, un trosset de pela de llimona, l\u2019ess\u00e8ncia de vainilla i el sucre.<\/li>\n\n\n\n<li>Continuem coent-ho i remenant fins que es formi una crema espessa.<\/li>\n\n\n\n<li>Retirem del foc, traiem la pela de llimona i la tastem (si li falta gust, hi afegim el que calgui).<\/li>\n\n\n\n<li>Encara calenta, hi afegim una cullerada ben plena de margarina i remenem fins que es desfaci completament.<\/li>\n\n\n\n<li>La posem en un recipient de vidre i la deixem refredar perqu\u00e8 agafi m\u00e9s consist\u00e8ncia. La podem utilitzar per farcir ensa\u00efmades, tortells, coques o all\u00f2 que m\u00e9s us agradi. I a gaudir-ne!<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>Per 1 coca: Ingredients: Elaboraci\u00f3 CREMA PASTISSERA: INGREDIENTS: PREPARACI\u00d3:<\/p>\n<\/div>","protected":false},"author":261,"featured_media":29363,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-full.php","meta":{"footnotes":""},"class_list":["post-29353","page","type-page","status-publish","has-post-thumbnail","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/blogs.sindominio.net\/lacinetika\/wp-json\/wp\/v2\/pages\/29353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.sindominio.net\/lacinetika\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.sindominio.net\/lacinetika\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.sindominio.net\/lacinetika\/wp-json\/wp\/v2\/users\/261"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.sindominio.net\/lacinetika\/wp-json\/wp\/v2\/comments?post=29353"}],"version-history":[{"count":1,"href":"https:\/\/blogs.sindominio.net\/lacinetika\/wp-json\/wp\/v2\/pages\/29353\/revisions"}],"predecessor-version":[{"id":29355,"href":"https:\/\/blogs.sindominio.net\/lacinetika\/wp-json\/wp\/v2\/pages\/29353\/revisions\/29355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.sindominio.net\/lacinetika\/wp-json\/wp\/v2\/media\/29363"}],"wp:attachment":[{"href":"https:\/\/blogs.sindominio.net\/lacinetika\/wp-json\/wp\/v2\/media?parent=29353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}