{"id":2025,"date":"2022-12-16T14:22:03","date_gmt":"2022-12-16T14:22:03","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/glossario\/massa-de-brioche\/"},"modified":"2022-12-16T14:24:08","modified_gmt":"2022-12-16T14:24:08","slug":"brioche-dough","status":"publish","type":"glossary","link":"https:\/\/www.fabricoproprio.net\/en\/glossary\/brioche-dough\/","title":{"rendered":"Brioche dough"},"content":{"rendered":"<p>A leavened dough made from flour, water, margarine, eggs, milk and sugar. Perhaps due to its consistency and preparation time, it lends itself to a great variety of forms and is therefore the base for the largest group of cake varieties in this book. It produces heartier and denser cakes. It is sometimes used in a lightly puffed form.<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-2025","glossary","type-glossary","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2025","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary"}],"about":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/types\/glossary"}],"version-history":[{"count":1,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2025\/revisions"}],"predecessor-version":[{"id":2026,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2025\/revisions\/2026"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=2025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}