{"id":647,"date":"2022-11-18T11:34:24","date_gmt":"2022-11-18T11:34:24","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/enciclopedia\/trinita\/"},"modified":"2022-11-18T11:35:07","modified_gmt":"2022-11-18T11:35:07","slug":"trinity","status":"publish","type":"encyclopedia","link":"https:\/\/www.fabricoproprio.net\/en\/encyclopedia\/trinity\/","title":{"rendered":"Trinity"},"content":{"rendered":"<p><em>S &amp; I:<\/em> Brioche or puff pastry dough, sweet egg cream and almond flour filling. Decorated with almond flour. <em>H &amp; C:<\/em> The shape is created by folding the four corners into the centre of a dough square, over the filling. It is finished with a round dough \u2018lid\u2019.<\/p>\n","protected":false},"featured_media":372,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-647","encyclopedia","type-encyclopedia","status-publish","has-post-thumbnail","hentry","dough_types-brioche-dough"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia"}],"about":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/types\/encyclopedia"}],"version-history":[{"count":1,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/647\/revisions"}],"predecessor-version":[{"id":648,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/647\/revisions\/648"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media\/372"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=647"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/tags?post=647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}