{"id":14310,"date":"2025-01-27T12:12:22","date_gmt":"2025-01-27T11:12:22","guid":{"rendered":"https:\/\/leitelarsa.es\/?p=14310"},"modified":"2025-01-27T12:23:45","modified_gmt":"2025-01-27T11:23:45","slug":"como-facer-melindres-galegos","status":"publish","type":"post","link":"https:\/\/leitelarsa.es\/gl\/blog\/como-facer-melindres-galegos","title":{"rendered":"Como facer melindres galegos\u00a0"},"content":{"rendered":"<p><span data-contrast=\"auto\">Os melindres galegos son unha sobremesa t\u00edpica da zona de Melide, na Coru\u00f1a, e moi semellante en sabor \u00e1s rosquillas de feira. Este doce, que ten a s\u00faa propia festa gastron\u00f3mica en maio, ten a s\u00faa orixe na \u00e9poca medieval e est\u00e1 asociado ao Cami\u00f1o de Santiago.\u00a0\u00a0<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">A receita deb\u00e9moslla aos frades que viv\u00edan nos mosteiros pr\u00f3ximos e que preparaban os melindres como un doce enerx\u00e9tico que os peregrinos pod\u00edan levar sen demasiado esforzo e sen perder as s\u00faas propiedades, para repo\u00f1er forzas rumbo a Compostela.<\/span><\/p>\n<p><span data-contrast=\"auto\">Desde ent\u00f3n, o melindre, coma outras sobremesas da zona, empezou a popularizarse como unha receita dom\u00e9stica e familiar e transmitiuse de xeraci\u00f3n en xeraci\u00f3n. No \u00faltimo s\u00e9culo tam\u00e9n se converteu nun dos doces t\u00edpicos de venda en obradoiros e pastelar\u00edas da zona. Con todo, a receita para facer melindres galegos na casa \u00e9 bastante sinxela, sobre todo se empregas ingredientes de calidade, como a <\/span><a href=\"https:\/\/leitelarsa.es\/gl\/produtos\/manteigas\/manteiga\" target=\"_blank\" rel=\"noopener\"><span data-contrast=\"none\">Manteiga Tradicional Larsa,<\/span><\/a><span data-contrast=\"auto\"> e segues os nosos pasos para que che saian \u00e1 primeira.\u00a0\u00a0<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Na nosa receita dar\u00e9moslles a forma tradicional que te\u00f1en en Melide, pero se o prefires, podes facelos con forma de rosquilla; o resultado \u00e9 similar.\u00a0 A receita orixinal leva ovos, fari\u00f1a de trigo e manteiga, as\u00ed que debes ter en conta que cont\u00e9n al\u00e9rxenos. <\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<h2>Ingredientes para uns melindres perfectos<span data-ccp-props=\"{}\">\u00a0<\/span><\/h2>\n<ul>\n<li><span style=\"font-family: var(--list--font-family); background-color: var(--global--color-background); color: var(--global--color-primary); font-size: var(--global--font-size-base);\" data-contrast=\"auto\">200 gramos de fari\u00f1a especial de reposter\u00eda<\/span><\/li>\n<li><span data-contrast=\"auto\">20 gramos de <\/span><a href=\"https:\/\/leitelarsa.es\/gl\/produtos\/manteigas\/manteiga\" target=\"_blank\" rel=\"noopener\"><span data-contrast=\"none\">Manteiga Tradicional Larsa<\/span><\/a><\/li>\n<li><span data-contrast=\"auto\">20 ml de licor de an\u00eds<\/span><\/li>\n<li><span data-contrast=\"auto\">4 xemas de ovo grandes<\/span><\/li>\n<li><span data-contrast=\"auto\">200 gramos de azucre<\/span><\/li>\n<li><span data-contrast=\"auto\">100 ml. de auga<\/span><\/li>\n<li><span data-contrast=\"auto\">Monda de medio lim\u00f3n pequeno relada (opcional)<\/span><\/li>\n<\/ul>\n<h2>Como elaborar os melindres galegos paso a paso\u00a0<span style=\"background-color: var(--global--color-background); color: var(--global--color-primary); font-family: var(--global--font-secondary); font-size: var(--global--font-size-base);\" data-ccp-props=\"{}\">\u00a0<\/span><\/h2>\n<ol>\n<li><span data-contrast=\"auto\">Coma noutras <a href=\"https:\/\/leitelarsa.es\/gl\/receitas\" target=\"_blank\" rel=\"noopener\">receitas<\/a> de sobremesas, \u00e9 importante asegurarse antes de comezar de que todos os ingredientes estean a temperatura ambiente, as\u00ed que saca os ovos e a manteiga do frigor\u00edfico con tempo suficiente.<\/span><\/li>\n<li><span data-contrast=\"auto\">Bate ben as xemas de ovo nun bol e eng\u00e1delles a manteiga derretida a temperatura ambiente e o an\u00eds.<\/span><\/li>\n<li><span data-contrast=\"auto\">Remove ben a mestura, engade o lim\u00f3n relado se o desexas e agrega a fari\u00f1a tamizada aos poucos, integr\u00e1ndoa na masa con axuda dun batedor de varas para evitar os grumos.<\/span><\/li>\n<li><span data-contrast=\"auto\">Cando remates coa fari\u00f1a, a masa ser\u00e1 m\u00e1is espesa e ter\u00e1s que usar as mans para mesturar.<\/span><\/li>\n<li><span data-contrast=\"auto\">Coa masa xa integrada, fina e sen que se pegue \u00e1s mans ou \u00e1 encimera, \u00e9 o momento de amasar coas mans durante uns dez minutos.<\/span><\/li>\n<li><span data-contrast=\"auto\">Cobre a masa cun filme e d\u00e9ixaa repousar nunha zona morna durante unha hora.<\/span><\/li>\n<li><span data-contrast=\"auto\">Pasado este tempo, comeza dar forma aos melindres. Colle pequenos anacos de masa e crea uns canudos alongados fregando coas t\u00faas mans a masa.<\/span><\/li>\n<li><span data-contrast=\"auto\">Despois, d\u00e1lles forma de pequenos aros deixando cara ao interior os extremos do canudo, coma se quixeses facer un n\u00f3 coa masa.<\/span><\/li>\n<li><span data-contrast=\"auto\">Prequenta o forno a 220\u00ba durante 10 minutos e cobre a bandexa de forno cun papel de enfornar.<\/span><\/li>\n<li><span data-contrast=\"auto\">Coloca os melindres sobre o papel e mete a bandexa no forno a media altura e con calor arriba e abaixo. Enforna durante 10 minutos, ata que estean lixeiramente dourados por f\u00f3ra.<\/span><\/li>\n<li><span data-contrast=\"auto\">Retira a bandexa do forno e deixa arrefriar os melindres sobre unha reixa.<\/span><\/li>\n<li><span data-contrast=\"auto\">Mentres, prepara o almibre para cubrir os melindres, \u00e9 unha das operaci\u00f3ns m\u00e1is sensibles da receita!<\/span><\/li>\n<li><span data-contrast=\"auto\">Pon a auga ao lume nun cazo, engade o azucre e quenta a lume medio sen deixar de remover durante polo menos 5 minutos.<\/span><\/li>\n<li><span data-contrast=\"auto\">Cando o almibre acade a s\u00faa textura ideal, lixeiramente espesa, retira o cazo do lume e verte os melindres dentro. \u00c9 importante removelos inmediatamente para que cubrilos todos antes de que o almibre arrefr\u00ede.<\/span><\/li>\n<li><span data-contrast=\"auto\">Volve colocar os melindres sobre a reixa para arrefriar e asegurar un bo callado do alimbrado. Listos para gozar!<\/span><\/li>\n<\/ol>\n<h2>Cando e con que gozar dos teus melindres galegos caseiros?<\/h2>\n<p><span data-contrast=\"auto\">Como puideches comprobar, a receita de melindres \u00e9 moi f\u00e1cil e p\u00f3dese preparar en calquera momento do ano porque non leva ning\u00fan produto de tempada. As\u00ed que podes elaboralos e servilos como sobremesa, como acompa\u00f1amento despois de comer con caf\u00e9 ou infusi\u00f3n de t\u00e9, nunha merenda ou levalos a calquera celebraci\u00f3n \u00e1 que te conviden. <\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Lembra que, na s\u00faa orixe, os melindres elabor\u00e1banse para levar durante un longo cami\u00f1o a p\u00e9, as\u00ed que \u00e9 unha sobremesa consistente, que se mant\u00e9n en bo estado durante alg\u00fans d\u00edas, sobre todo se os gardas nun recipiente herm\u00e9tico. Ademais, se seguiches ben os pasos, non \u00e9 unha sobremesa fr\u00e1xil ou que te\u00f1a que manterse na neveira, as\u00ed que podes levar os teus melindres galegos ao parque, de excursi\u00f3n ou gozar deles entre horas, no traballo ou entre clase e clase.<\/span><\/p>\n<p><span data-contrast=\"auto\">Se queres seguir a tradici\u00f3n, tam\u00e9n podes elaborar os teus melindres o segundo domingo de maio e festexar esta receita tradicional coma un veci\u00f1o m\u00e1is do concello de Melide.\u00a0 <\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Os melindres galegos son unha sobremesa t\u00edpica da zona de Melide, na Coru\u00f1a, e moi semellante en sabor \u00e1s rosquillas de feira. Este doce, que ten a s\u00faa propia festa gastron\u00f3mica en maio, ten a s\u00faa orixe na \u00e9poca medieval e est\u00e1 asociado ao Cami\u00f1o de Santiago.\u00a0\u00a0\u00a0 A receita deb\u00e9moslla aos frades que viv\u00edan nos&hellip; <a class=\"more-link\" href=\"https:\/\/leitelarsa.es\/gl\/blog\/como-facer-melindres-galegos\">Seguir lendo <span class=\"screen-reader-text\">Como facer melindres galegos\u00a0<\/span><\/a><\/p>\n","protected":false},"author":10,"featured_media":14308,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[268],"tags":[312],"class_list":["post-14310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-manteiga-gl","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Como facer melindres galegos\u00a0 | Leche 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