{"id":4388,"date":"2021-11-03T12:51:34","date_gmt":"2021-11-03T11:51:34","guid":{"rendered":"https:\/\/cookinglovers.teka.com\/?post_type=recipe&#038;p=4388"},"modified":"2023-10-20T11:57:35","modified_gmt":"2023-10-20T09:57:35","slug":"pan-bao-casero-relleno-con-pato-al-estilo-pekin","status":"publish","type":"recipe","link":"https:\/\/cookinglovers.teka.com\/es\/receta\/pan-bao-casero-relleno-con-pato-al-estilo-pekin\/","title":{"rendered":"Pan bao casero relleno con pato al estilo Pek\u00edn"},"content":{"rendered":"\n<p>Estos esponjosos panes baos (o Gua Bao) cocinadas al vapor han llegado para triunfar en nuestras cocinas. Su sabor y textura combinan con casi cualquier ingrediente y hace que sean altamente adictivos. <\/p>\n","protected":false},"author":1,"featured_media":4391,"template":"","format":[30],"meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"difficulty":[7],"diet_type":[],"recipe_category":[35],"dish":[33],"technique":[61],"cuisine":[43],"ocassion":[],"time":[9],"collections":[436,619,601],"class_list":["post-4388","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","format-receta","difficulty-media","recipe_category-guarniciones","dish-masas-y-panes","technique-al-vapor","cuisine-oriental","time-9","collections-cocina-para-que-te-creas-un-autentico-samurai-de-la-cocina","collections-tus-recetas-de-horno-ahora-al-vapor-a-golpe-de-bandeja","collections-las-recetas-que-necesitas-para-celebrar-el-ano-nuevo-chino"],"acf":{"cooking_time":"45","best_recipes_month":false,"featured_recipe_video":false,"video":"","number_of_servings":6,"ingredients":[{"ingrediente":"Harina com\u00fan","unidades":"250","nombre_unidad":"gr"},{"ingrediente":"Levadura fresca","unidades":"7","nombre_unidad":"gr"},{"ingrediente":"Az\u00facar","unidades":"20","nombre_unidad":"gr"},{"ingrediente":"Agua templada","unidades":"120","nombre_unidad":"gr"},{"ingrediente":"Aceite de oliva","unidades":"15","nombre_unidad":"ml"}],"preparation_steps":[{"paso":"Comenzamos mezclando con el agua templada la levadura, el aceite y el az\u00facar. En un bol ponemos la harina y le a\u00f1adimos lo que hemos dilu\u00eddo en al agua."},{"paso":"Amasamos durante unos 6-7 minutos. Es una masa muy agradable de trabajar, por eso podemos hacer el amasado perfectamente a mano hasta obtener una masa lisa y muy gustosa."},{"paso":"Formamos una bola y dejamos que fermente y que doble su volumen inicial dentro del bol tapada con un trapo limpio o con film pl\u00e1stico. Seg\u00fan la temperatura ambiente tardar\u00e1 m\u00e1s o menos tiempo en levar, pero para orientarnos un poco en una hora y media o dos horas a unos 26\u00baC estar\u00e1 lista para continuar con la receta."},{"paso":"Una vez doblada de volumen la sacamos del bol y la amasamos suavemente para desgasificarla y, con la ayuda de una rasqueta o de un cuchillo, cortamos 8 piezas de 50 gr. cada una."},{"paso":"Damos forma de bola a las piezas y con un rodillo las estiramos suavemente d\u00e1ndoles forma ovalada. No debemos estirarlas demasiado, lo justo para que al doblar la masa ya estirada del pan bao por la mitad nos quede esa forma de media luna tan caracter\u00edstica de estos panecillos."},{"paso":"Una vez estirada la pieza y antes de doblarla por la mitad, la pincelamos con un poco de aceite para que luego podamos abrir y rellenar los baos con facilidad."},{"paso":"Disponemos los panecillos doblados sobre un trocito de papel de hornear y volvemos a taparlos para que fermenten nuevamente. Unos 45 minutos ser\u00e1n suficientes."},{"paso":"Preparamos la vaporera de bamb\u00fa o la que vayamos a usar para cocer los bao buns. Ponemos un poco de agua en un cazo y colocamos encima la vaporera. Cuando el agua arranque a hervir y se comience a generar vapor introducimos las piezas distribuy\u00e9ndolas en los diferentes pisos de la vaporera sin que queden amontonadas."},{"paso":"Pasados 15 minutos sacaremos los baos de la vaporera y ya los tendremos listos para rellenar y disfrutar."}],"chefs_advice":"Puedes rellenar estos baos con lo que m\u00e1s te guste, pero nosotros te sugerimos: <span style=\"font-weight: 400;\">mix de r\u00facula y can\u00f3nigos, cebolla morada y trocitos de pato estilo Pek\u00edn con esferificaciones de aceite de oliva y mayonesa de wasabi.<\/span>","spotify":"https:\/\/open.spotify.com\/playlist\/1WsRApExTZlc2rYBuNTNKQ","film_name":"La princesa mononoke","film_image":4395,"film_year":"1997","film_gender":"Animaci\u00f3n","film_background":"#8D8D8D","rate_count":"10","rate_value":"50","rate_average":0,"ingredients_import":"","preparation_steps_import":"","vertical_featured_image":4391,"horizontal_featured_image":4393,"gallery":[4389]},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pan bao casero relleno con pato al estilo Pek\u00edn | Cooking Lovers<\/title>\n<meta name=\"description\" content=\"Estos esponjosos panes baos (o Gua Bao) cocinadas al vapor han llegado para triunfar en nuestras cocinas con su textura.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cookinglovers.teka.com\/es\/receta\/pan-bao-casero-relleno-con-pato-al-estilo-pekin\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta 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