{"id":695,"date":"2022-11-18T12:05:44","date_gmt":"2022-11-18T12:05:44","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/enciclopedia\/laco\/"},"modified":"2022-11-18T12:06:32","modified_gmt":"2022-11-18T12:06:32","slug":"bow","status":"publish","type":"encyclopedia","link":"https:\/\/www.fabricoproprio.net\/en\/encyclopedia\/bow\/","title":{"rendered":"Bow"},"content":{"rendered":"<p><em>S &amp; I:<\/em> Puff pastry dough, sweet egg cream coating and sugar glaze. <em>H &amp; C:<\/em> A formal variation of the Brisa achieved by twisting a rectangle of puff pastry dough twice, giving it its characteristic shape. It is occasionally possible to find variations sprinkled simply with cinnamon and sugar.<\/p>\n","protected":false},"featured_media":400,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-695","encyclopedia","type-encyclopedia","status-publish","has-post-thumbnail","hentry","dough_types-puff-pastry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/695","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\/695\/revisions"}],"predecessor-version":[{"id":696,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/695\/revisions\/696"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media\/400"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=695"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/tags?post=695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}