{"id":86,"date":"2020-05-01T15:07:47","date_gmt":"2020-05-01T13:07:47","guid":{"rendered":"https:\/\/dallay.net\/here\/?page_id=86"},"modified":"2020-05-01T16:12:25","modified_gmt":"2020-05-01T14:12:25","slug":"les-sables-aux-graines-de-pavot","status":"publish","type":"page","link":"https:\/\/dallay.net\/here\/index.php\/page-d-exemple\/les-sables-aux-graines-de-pavot\/","title":{"rendered":"Les sabl\u00e9s aux graines de pavot"},"content":{"rendered":"\n<p>&nbsp;Pour une quarantaine sabl\u00e9s. Pr\u00e9parer la p\u00e2te 1h avant. Cuisson 15 min<\/p>\n\n\n\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<div class=\"wp-container-3 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-2 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-1 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<ul><li>90g beurre \u00e0 temp\u00e9rature ambiante<\/li><li>150g farine fluide<\/li><li>100g de parmesan r\u00e2p\u00e9<\/li><li>1 oeuf battu en omelette<\/li><li>1 cuill\u00e8re \u00e0 soupe d&rsquo;eau froide<\/li><li>4 cuill\u00e8res \u00e0 soupe de graines de pavot<\/li><li>Sel et poivre<\/li><\/ul>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n\n\n\n<div class=\"wp-container-4 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<p>Sortir le beurre.&nbsp; M\u00e9langer la farine et le parmesan, incorporer le beurre et le m\u00e9langer \u00e0 la p\u00e2te dans un grand bol du bout des doigts ( ou robot position pulse ). Vous obtenez une sorte de crumble.<\/p>\n\n\n\n<p>Incorporer l&rsquo;\u0153uf et l&rsquo;eau puis m\u00e9langer du &nbsp;bout des doigts. Ajouter les graines de pavot, sel, poivre.<\/p>\n\n\n\n<p>Diviser la p\u00e2te en 2 boules et faites 2 boudins d&rsquo;environ 5 cm de diam\u00e8tre. Envelopper chaque boudin dans du film transparent et mettre 1h minimum au frigo.<\/p>\n\n\n\n<p>Pr\u00e9chauffer le four 180\u00b0. D\u00e9tailler les boudins en tranches de 5 mm environ et disposer sur une plaque \u00e0 p\u00e2tisserie recouverte de papier cuisson (en les espa\u00e7ant un peu car les biscuits s&rsquo;\u00e9talent un peu \u00e0 la cuisson). Cuire environ 15 min (le bord doit commencer \u00e0 dorer). Laisser refroidir sur une grille.<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;Pour une quarantaine sabl\u00e9s. Pr\u00e9parer la p\u00e2te 1h avant. Cuisson 15 min Ingr\u00e9dients 90g beurre \u00e0 temp\u00e9rature ambiante 150g farine fluide 100g de parmesan r\u00e2p\u00e9 1 oeuf battu en omelette 1 cuill\u00e8re \u00e0 soupe d&rsquo;eau &hellip;<\/p>\n","protected":false},"author":2,"featured_media":74,"parent":2,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages\/86"}],"collection":[{"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/comments?post=86"}],"version-history":[{"count":1,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages\/86\/revisions"}],"predecessor-version":[{"id":87,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages\/86\/revisions\/87"}],"up":[{"embeddable":true,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages\/2"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/media\/74"}],"wp:attachment":[{"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/media?parent=86"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}