{"id":4942,"date":"2015-11-05T09:45:16","date_gmt":"2015-11-05T08:45:16","guid":{"rendered":"http:\/\/megasilvita.com\/blog\/?p=13760"},"modified":"2025-06-03T10:51:46","modified_gmt":"2025-06-03T08:51:46","slug":"masa-quebrada-perfecta","status":"publish","type":"post","link":"https:\/\/www.megasilvita.com\/blog\/masa-quebrada-perfecta\/","title":{"rendered":"C\u00f3mo hacer masa quebrada perfecta"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Hoy os traigo un b\u00e1sico que no puede faltar en ninguno de nuestros recetarios, la <strong>masa quebrada perfecta<\/strong>, que nos ayudar\u00e1 a que todos nuestros pasteles sean un \u00e9xito asegurado. La masa quebrada, <strong>tambi\u00e9n llamada masa brisa<\/strong>, es la base ideal para crear multitud de recetas de pasteles o tartaletas tanto dulces como saladas. Es f\u00e1cil de preparar, los ingredientes son sencillos y siempre nos puede sacar de un apuro. Vamos con la receta.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-9.jpg\" rel=\"attachment wp-att-13773\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-13773 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-9.jpg\" alt=\"masa quebrada 9\" width=\"550\" height=\"733\" \/><\/a><\/p>\n<div class=\"recetas\">\n<p class=\"titulosrecetas\">Receta masa quebrada o masa brisa<\/p>\n<p class=\"ingredientesrecetas\">INGREDIENTES<\/p>\n<p>260 gr. de harina floja.<\/p>\n<p>120 gr. de mantequilla fr\u00eda.<\/p>\n<p>5 gr. de sal.<\/p>\n<p>1 Huevo.<\/p>\n<p>2 Cucharadas de agua fr\u00eda.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-1.jpg\" rel=\"attachment wp-att-13761\"><img decoding=\"async\" class=\"aligncenter wp-image-13761 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-1.jpg\" alt=\"masa quebrada 1\" width=\"550\" height=\"733\" \/><\/a><\/p>\n<p class=\"ingredientesrecetas\">ELABORACI\u00d3N<\/p>\n<p>En un cuenco grande, mezclamos la mantequilla fr\u00eda con la harina y la sal. Podemos amasar con las manos o con ayuda de un mezclador o ablandador de masas.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-2.jpg\" rel=\"attachment wp-att-13762\"><img decoding=\"async\" class=\"aligncenter wp-image-13762 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-2.jpg\" alt=\"masa quebrada 2\" width=\"550\" height=\"733\" \/><\/a><\/p>\n<p>Mezclaremos hasta obtener una textura similar a la de las migas, tiene que quedar granulada y con apariencia similar a la de la imagen. No hay que mezclar en exceso.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-3.jpg\" rel=\"attachment wp-att-13763\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-13763 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-3.jpg\" alt=\"masa quebrada 3\" width=\"550\" height=\"733\" \/><\/a><\/p>\n<p>A continuaci\u00f3n a\u00f1adiremos el huevo y mezclaremos con las manos o con ayuda de una esp\u00e1tula hasta que se integre por completo.<\/p>\n<p>[Tweet \u00abC\u00f3mo preparar la masa quebrada perfecta&#8230;\u00bb]<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-4.jpg\" rel=\"attachment wp-att-13764\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-13764 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-4.jpg\" alt=\"masa quebrada 4\" width=\"550\" height=\"733\" \/><\/a><\/p>\n<p>A continuaci\u00f3n a\u00f1adimos las cucharadas de agua muy fr\u00edas y amasamos levemente hasta conseguir una masa que podamos manejar con las manos. Es importante no amasar en exceso, ya que esto puede afectar al horneado y al resultado final de nuestra masa.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-5.jpg\" rel=\"attachment wp-att-13765\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-13765 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-5.jpg\" alt=\"masa quebrada 5\" width=\"550\" height=\"825\" \/><\/a><\/p>\n<p>Enharinamos la superficie de trabajo, y con ayuda de un rodillo, estiramos la masa dando forma similar al molde \u00a0que vamos a utilizar para realizar nuestro pastel, dando un grosor aproximado de unos 4 mm.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-6.jpg\" rel=\"attachment wp-att-13767\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-13767 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-6.jpg\" alt=\"masa quebrada 6\" width=\"550\" height=\"733\" \/><\/a><\/p>\n<p>Con ayuda del rodillo, cogemos la masa y con cuidado, la depositamos sobre el molde en que vamos a preparar el pastel. No hace falta engrasar o forrar el molde, ya que la masa, al hornearse, se separa y no queda pegada a este.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-7.jpg\" rel=\"attachment wp-att-13766\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-13766 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-7.jpg\" alt=\"masa quebrada 7\" width=\"550\" height=\"733\" \/><\/a><\/p>\n<p>Con cuidado vamos adaptando la masa a la forma del molde y recortamos la masa sobrante. Si utilizamos un molde con alguna forma en los bordes, esta nos ayudar\u00e1 con la decoraci\u00f3n del mismo, ya que podemos adaptar a esta forma la masa.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-8.jpg\" rel=\"attachment wp-att-13768\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-13768 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-8.jpg\" alt=\"masa quebrada 8\" width=\"550\" height=\"733\" \/><\/a><\/p>\n<p>Una vez que tengamos la masa bien adaptada al molde, la cubriremos con papel film y dejaremos enfriar en la nevera durante unos 30 min, para que est\u00e9 bien fr\u00eda en el momento de hornear. Una vez pasado el tiempo, sacamos del fr\u00edo y con ayuda de un tenedor, hacemos unas marcas en el fondo para evitar que suba durante el horneado.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-10.jpg\" rel=\"attachment wp-att-13769\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-13769 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-10.jpg\" alt=\"masa quebrada 10\" width=\"550\" height=\"733\" \/><\/a><\/p>\n<p>Para hornear, podemos cubrir la base del pastel con papel de aluminio, \u00a0sobre este depositar legumbres que den peso, para evitar as\u00ed que durante el horneado se hinche o se deforme. Si lo horneamos con la masa bien fr\u00eda podemos ahorrarnos este paso, aunque siempre es recomendable.<\/p>\n<p>Con el horno precalentado a 200\u00baC. horneamos unos 30 min o hasta que comience a dorarse. Sacamos del horno, dejamos enfriar y ya tenemos nuestra base preparada para rellenar. A este proceso de hornear sin relleno se le llama \u00abhornear en blanco\u00bb<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-12.jpg\" rel=\"attachment wp-att-13770\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-13770 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-12.jpg\" alt=\"masa quebrada 12\" width=\"550\" height=\"733\" \/><\/a><\/p>\n<p>Receta adaptada de <a href=\"http:\/\/www.lacuinera.com\/\" target=\"_blank\">La Cuinera<\/a>.<\/p>\n<\/div>\n<p>[printfriendly]<br \/>\nPodemos pincelar los bordes de la masa con huevo batido para que adquiera un color m\u00e1s dorado, aunque eso ya va en gustos.<\/p>\n<p>Con las tiras de masa que sobran al adaptarla al molde, pod\u00e9is preparar alguna trenza o forma para decorar por encima.<\/p>\n<p>Es muy importante no amasar demasiado, ya que es una masa muy quebradiza y un exceso de manipulaci\u00f3n la puede estropear.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-13.jpg\" rel=\"attachment wp-att-13771\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-13771 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-13.jpg\" alt=\"masa quebrada 13\" width=\"550\" height=\"733\" \/><\/a><\/p>\n<p>Un pastel muy sencillo y delicioso que podemos preparar con esta masa es una base de mermelada y cubrir por encima con nata montada, es muy f\u00e1cil de preparar y seguro que no va a durar nada encima de la mesa.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-14.jpg\" rel=\"attachment wp-att-13772\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-13772 size-full\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/11\/masa-quebrada-14.jpg\" alt=\"masa quebrada 14\" width=\"550\" height=\"733\" \/><\/a><\/p>\n<p>Espero que os guste el paso a paso de la masa quebrada y que os ayude a preparar deliciosos pasteles.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vcex_image_carousel items=\u00bb5&#8243; items_scroll=\u00bb5&#8243; title=\u00bbyes\u00bb title_type=\u00bbtitle\u00bb thumbnail_link=\u00bbcustom_link\u00bb custom_links_target=\u00bb_blank\u00bb image_ids=\u00bb13841,13842,13843,13844,13845&#8243; custom_links=\u00bbhttp:\/\/www.megasilvita.com\/tienda\/bol-de-ceramica-mediano-azul-crema-2800ml-tala.html,http:\/\/www.megasilvita.com\/tienda\/molde-redondo-de-ceramica-azul-azafata-emily-henry.html,http:\/\/www.megasilvita.com\/tienda\/mezclador-ablandador-de-masas-kitchen-kraft.html,http:\/\/www.megasilvita.com\/tienda\/espolvoreador-lata-home-made-kitchen-craft.html,http:\/\/www.megasilvita.com\/tienda\/pano-de-cocina-grande-de-tela-g-blue-green-gate.html\u00bb img_width=\u00bb150&#8243; img_height=\u00bb150&#8243;][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Hoy os traigo un b\u00e1sico que no puede faltar en ninguno de nuestros recetarios, la masa quebrada perfecta, que nos ayudar\u00e1 a que todos nuestros pasteles sean un \u00e9xito asegurado. La masa quebrada, tambi\u00e9n llamada masa brisa, es la base ideal para crear multitud de recetas de pasteles o tartaletas tanto dulces como saladas. Es [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4943,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[49,168,189,40,30,234,38,32],"tags":[765,1267,1971,1016,229,220,411,503,222],"class_list":["post-4942","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-masas","category-megabasico","category-paso-a-paso-de-las-tartas-fondant","category-recetas","category-recetas-basicas","category-recetas-utiles-para-tartas-fondant","category-tartas","category-tutoriales-paso-a-paso","tag-basico-2","tag-basicos","tag-masa-brisa","tag-masa-quebrada","tag-masas-2","tag-paso-a-paso","tag-receta","tag-tarta","tag-tutorial"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>C\u00f3mo hacer masa quebrada perfecta - Megasilvita<\/title>\n<meta name=\"description\" content=\"Paso a paso para hacer la masa quebrada perfecta. 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