{"id":68542,"date":"2026-05-04T13:10:15","date_gmt":"2026-05-04T11:10:15","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=68542"},"modified":"2026-04-29T15:30:48","modified_gmt":"2026-04-29T13:30:48","slug":"tempura-de-matxa-a-sifo","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/tempura-de-matxa-a-sifo\/","title":{"rendered":"Tempura de Matxa a Sif\u00f3"},"content":{"rendered":"\n

La tempura<\/strong> \u00e9s una d’aquelles t\u00e8cniques que semblen senzilles, per\u00f2 tanquen una complexitat t\u00e8cnica extraordin\u00e0ria. L’objectiu \u00e9s clar: aconseguir un arrebossat ultra lleuger, cruixent i transl\u00facid que envolti l’ingredient sense dominar-lo. No obstant aix\u00f2, assolir aquesta textura airejada i aquest cruixent persistent<\/em><\/strong> requereix comprensi\u00f3 t\u00e8cnica i, en molts casos, ingredients funcionals que transformin la massa convencional en una cosa excepcional. <\/p>\n\n

Aquesta recepta de tempura de matxa, creada per Martin Lippo<\/em> , porta la t\u00e8cnica un pas m\u00e9s enll\u00e0: introdueix el matxa directament a la massa de arrebossat, generant un contrast de sabors \u00fanic quan s’aplica sobre gambes fresques. No \u00e9s nom\u00e9s una q\u00fcesti\u00f3 de color verd; \u00e9s una decisi\u00f3 arom\u00e0tica que fusiona el perfil vegetal i umami del te matxa amb la dol\u00e7or marina de les gambes. El Jap\u00f3 troba el Jap\u00f3 a cada mos. <\/p>\n\n

Procrunx: la clau del cruixent sostingut<\/h2>\n\n

El secret t\u00e8cnic d’aquesta tempura resideix a Procrunx<\/a> , la nostra fibra de blat funcional dissenyada espec\u00edficament per aportar textura cruixent en arrebossats i fregits. A difer\u00e8ncia de les farines tradicionals, que poden generar masses pesades o escorces que perden cruixent r\u00e0pidament, Procrunx<\/a> actua com a agent estructural que mant\u00e9 l’aireig de la massa i perllonga la textura cruixent fins i tot despr\u00e9s que el fregit hagi reposat uns minuts. <\/p>\n\n

Sif\u00f3: lleugeresa extrema a cada arrebossat<\/h3>\n\n

Martin Lippo utilitza un sif\u00f3 d’escumes<\/em> per preparar aquesta massa de tempura, i la ra\u00f3 \u00e9s purament t\u00e8cnica. En carregar la barreja al sif\u00f3 amb c\u00e0rregues de gas i agitar-la, estem incorporant microbombolles d’aire de manera homog\u00e8nia i controlada. El resultat \u00e9s una massa ultra lleugera, gaireb\u00e9 escumosa, que en entrar en contacte amb l’oli calent s’expandeix i genera aquest caracter\u00edstic arrebossat transl\u00facid i airejat de la tempura tradicional.<\/em> <\/p>\n\n

El rep\u00f2s de dues hores a la nevera no \u00e9s opcional: permet que la farina hidrati completament, que el llevat fresc desenvolupi la seva activitat de manera controlada i que les bombolles d’aire s’estabilitzin dins l’estructura de la massa. Saltar aquest pas compromet la textura final. <\/p>\n\n

T\u00e8cnica pas a pas<\/h3>\n\n

La preparaci\u00f3 \u00e9s directa per\u00f2 requereix precisi\u00f3: barrejar farina, Procrunx,<\/a> te matxa, aigua mineral freda, llevat fresc, sal i sucre en un got americ\u00e0.<\/em> Bateu a m\u00e0xima pot\u00e8ncia fins aconseguir una barreja homog\u00e8nia. Colar per eliminar qualsevol grumoll. Carregar en un sif\u00f3 d’1 litre, afegir-hi tres c\u00e0rregues de gas, agitar vigorosament i refrigerar durant dues hores. <\/p>\n\n

Al moment de fregir, les gambes se submergeixen directament a la massa que surt del sif\u00f3 \u2014escumosa, lleugera, gaireb\u00e9 et\u00e8ria\u2014 i s’introdueixen en oli calent a 180\u00b0C. El contrast t\u00e8rmic genera una expansi\u00f3 immediata de les bombolles d\u02bbaire, creant aquesta textura cruixent i transl\u00facida caracter\u00edstica. <\/p>\n","protected":false},"featured_media":68526,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[1144],"receta-categorias":[983],"especialidad":[982],"tecnica-y-aplicacion":[999],"class_list":["post-68542","receta","type-receta","status-publish","has-post-thumbnail","hentry","autor-receta-martin-lippo","receta-categorias-texturitzants","especialidad-restauracio","tecnica-y-aplicacion-cruixents"],"acf":[],"yoast_head":"\nTempura de Matxa a Sif\u00f3 - Sosa<\/title>\n<meta name=\"description\" content=\"Descobreix la recepta completa de Tempura de Matcha* i explora com Procrunx transforma els teus arrebossats amb textura cruixent duradora i lleugeresa professional.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/ca\/receptes\/tempura-de-matxa-a-sifo\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tempura de Matxa a Sif\u00f3 - 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