{"id":2058,"date":"2022-12-16T15:07:03","date_gmt":"2022-12-16T15:07:03","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/glossario\/massa-de-tortas-e-guardanapos\/"},"modified":"2022-12-16T15:09:00","modified_gmt":"2022-12-16T15:09:00","slug":"roulade-and-napkin-batter","status":"publish","type":"glossary","link":"https:\/\/www.fabricoproprio.net\/en\/glossary\/roulade-and-napkin-batter\/","title":{"rendered":"Roulade and Napkin batter"},"content":{"rendered":"<p>Prepared from eggs, sugar and flour, without added fat, it rises as the result of air expanding in the batter. Similar to <em>P\u00e3o-de-L\u00f3<\/em> type dough. Egg whites serve as emulsifying and binding agents, imparting a characteristically light and airy texture.<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-2058","glossary","type-glossary","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2058","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":2,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2058\/revisions"}],"predecessor-version":[{"id":2060,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2058\/revisions\/2060"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=2058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}