Para este 2018 quería variar la receta del
roscón que vengo haciendo los últimos años pero tampoco quería renunciar al
sabor del roscón tradicional, así que intentando ser original y sorprender, me
decidí por hacer un roscón de bolas para combinar los dos sabores en la misma
mesa.
Para esta preparación me basé en la receta de mi
compañero Luis Olmedo de My european cakes, con las variaciones pertinentes
para incorporar el roscón de chocolate.
El proceso parece complicado pero os aseguro que
no lo es, simplemente he trabajado con la mitad de masa para cada preparación.
Si queréis hacer dos roscones de bolas, simplemente duplicáis las cantidades.
Ingredientes prefermento
tradicional:
100 gr harina de fuerza
40 gr agua
15 gr agua de azahar
25 gr leche entera
3 gr levadura fresca
Ingredientes prefermento
chocolate:
100 gr harina
40 gr agua
15 gr cointreau
25 gr leche entera
3 gr levadura
Preparación de los
prefermentos:
Mezclamos los elementos líquidos con la levadura
fresca y disolvemos bien.
Añadimos la harina y mezclamos bien sin amasar
demasiado la mezcla, sólo lo justo para que se integre y quede homogénea.
Colocamos la masa en un bol (en este caso las
dos masas en dos boles distintos previamente untados con aceite) y dejamos
fermentar 5 horas aproximadamente a 20º (para ello nos aseguramos de dejarlo en
un lugar de la casa que el ambiente sea cálido y no haya corrientes de aire)
Según como vayáis de tiempo para la preparación,
siempre podéis dejar el prefermento 3 horas actuando a 20º aprox. y luego
llevar a la nevera toda la noche para que siga actuando y empezar con la
preparación al día siguiente.
150 gr harina
60 gr azúcar
50 gr huevo
2 gr sal
15 gr ron
10 gr agua de azahar
50 gr mantequilla
Ralladura de media naranja
mediana
Ralladura de medio limón
mediano
Ingredientes masa
chocolate:
130 gr harina
60 gr azúcar
50 gr huevo
2 gr sal
30 gr cacao en polvo
30 gr cointreau
50 gr mantequilla
Ralladura de una naranja
mediana
Preparación de las masas:
Colocamos el prefermento correspondiente a cada
una de las masas en un bol y mezclamos con los ingredientes de el resto de
ingredientes de su masa excepto la mantequilla.
Amasamos a velocidad media 10 minutos
aproximadamente hasta que todo esté bien integrado.
Cortamos la mantequilla a dados (que no esté
derretida pero tampoco muy fría) y amasamos 10 minutos aproximadamente (en mi
caso para conseguir que la masa se despegara de las paredes de la amasadora y
llegar el "efecto membrana" tuve que amasar 14 minutos en dos intervalos
de 7 minutos.
Como explica Luis, para conseguir el efecto
membrana cogemos
un trocito de masa y la estiramos con suavidad con la yema de los dedos y
veremos a trasluz una membrana muy transparente.
Hacemos 5 porciones de cada una de nuestras
masas asegurándonos que tienen el mismo peso aproximado para que luego nuestro
roscón esté totalmente compensado.
Engrasamos nuestras manos con aceite de
girasol, colocamos las porciones sobre nuestra encimera y vamos poniendo los
extremos de la masa hacia adentro formando bolas homogéneas. Realizamos
aproximadamente 20 plegados de la masa hacia dentro y damos la vuelta formando
la masa redonda.
Colocamos las bolas en una bandeja previamente
engrasada. Como tenemos que cubrir con papel de film y no queremos que éste se
"enganche" a la masa, colocamos un vaso en el centro de la bandeja
para darle altura a la cobertura con film y dejar que las bolitas de masa
"respiren"
Dejamos fermentar a temperatura ambiente (lugar
cálido y sin corriente de aire) durante 5 horas aprox. (en mi caso, fueron 4 h
y luego puse las dos bandejas con los dos tipos de masa en el horno a 22 grados
durante 15 minutos más)
Luego, llevamos a nevera durante 2-3 horas (yo
las tuve que dejar 6 horas en nevera por el tiempo del que disponía para hacer
la preparación)
Sacamos las bandejas de la nevera y las
colocamos en la bandeja del horno previamente cubierta con papel sulfurizado
asegurándonos de que las bolas tienen una forma homogénea entre ellas (si las
manipulamos un poco, nos aseguramos de hacerlo suavemente sin desgarrarlas) Las
vamos uniendo alternando los dos tipos de masa.
Precalentamos el horno a 180º y horneamos 30
minutos aprox. a media altura (en los últimos 10 minutos, es aconsejable poner
un papel de aluminio encima porque puede que nuestro roscón se tueste demasiado
en la superficie)
Retiramos del horno y dejamos enfriar sobre
rejilla (como el roscón tiene porciones. aseguraos de trasladarlo a rejilla
ayudándoos del papel sulfurizado porque de lo contrario, se os podría
desmembrar)
¡Listo! Feliz día de Reyes.
Ciao, buonissimi, mi sono unita ai tuoi follower, se vuoi farlo anche tu su https://michelaencuisine.blogspot.it grazie
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