{"id":3701,"date":"2015-10-10T10:01:22","date_gmt":"2015-10-10T09:01:22","guid":{"rendered":"http:\/\/www.tikaraii.fr\/?p=3701"},"modified":"2016-05-21T09:21:23","modified_gmt":"2016-05-21T08:21:23","slug":"pain-viennois-special-pour-sub","status":"publish","type":"post","link":"https:\/\/www.tikaraii.fr\/en\/pain-viennois-special-pour-sub\/","title":{"rendered":"Pain viennois"},"content":{"rendered":"<p><strong>Temps de pr\u00e9paration\u00a0: 1 h 15 mins<\/strong><\/p>\n<p><strong>Difficult\u00e9: Moyen<\/strong><\/p>\n<p><strong>pour 4 pains<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Ingr\u00e9dients pour le pain :<\/strong><\/p>\n<ul>\n<li>500g de farine Normal (t55)<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de sucre<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de lait en poudre<\/li>\n<li>\u00bc cuill\u00e8re \u00e0 caf\u00e9 <a href=\"http:\/\/www.compagnons-boulangers-patissiers.com\/crebesc\/histoire-ameliorant\/\" target=\"_blank\">am\u00e9liorant <\/a>(facultatif)<\/li>\n<li>1 &amp; \u00bd cuill\u00e8re \u00e0 soupe de levure boulang\u00e8re<\/li>\n<li>300 \u00e0 350 ml d\u2019eau ti\u00e8de<\/li>\n<li>30g de beurre<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de grains de s\u00e9same ou grains de pavot ou herbes de Provence<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration pour le pain:<\/strong><\/p>\n<p>Tamiser la farine, le sel et l\u2019am\u00e9liorant dans un grand bol. Verser la levure dans une partie d\u2019eau ti\u00e8de et laisser poser 3 min. Remuer et laisser poser de nouveau pendant 5 min.<\/p>\n<p>Verser le m\u00e9lange d\u2019eau et l\u2019huile dans la farine.<\/p>\n<p>M\u00e9langer correctement et rassembler en une boule. Laisser reposer pendant minimum\u00a0 1 hr \u00e0 couvert dans un endroit sec et chaud.<\/p>\n<p>Rompre la p\u00e2te et travailler de nouveau. Faites des boules, rallonger en limace et d\u00e9poser les sur une plaque graiss\u00e9e ou sur du papier cuisson (<em>je recommande<\/em>).<\/p>\n<p>D\u00e9couper l\u00e9g\u00e8rement le milieu de la p\u00e2te et laisser poser de nouveau pendant 30 mins jusqu\u2019\u00e0 ce que la p\u00e2te double de volume.<\/p>\n<p><a href=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/pain-vienois-2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-3705\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/pain-vienois-2-300x199.jpg\" alt=\"pain vienois 2\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/pain-vienois-2-300x199.jpg 300w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/pain-vienois-2.jpg 752w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Pr\u00e9chauffer votre four \u00e0 230\u00b0.<\/p>\n<p>D\u00e9poser une marmite aluminium rempli d'eau au fond de votre four.<\/p>\n<p>Badigeonner du lait ou un jaune d\u2019\u0153uf et saupoudrez d'herbes de Provence avant d\u2019enfourner pour une cuisson de 20 min.<\/p>\n<p>V\u00e9rifiez tout de m\u00eame la coloration avant de retirer.<\/p>\n<p><a href=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/pain-vienois-3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-3703\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/pain-vienois-3-300x218.jpg\" alt=\"pain vienois 3\" width=\"300\" height=\"218\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/pain-vienois-3-300x218.jpg 300w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/pain-vienois-3.jpg 689w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<h2>Pain viennois | La bonne recette mauricienne<\/h2>\n<a href=\"https:\/\/www.tikaraii.fr\/en\/pain-viennois-special-pour-sub\/print\/\" title=\"Imprimer la recette\" rel=\"nofollow\"><img class=\"WP-PrintIcon\" src=\"https:\/\/www.tikaraii.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" alt=\"Imprimer la recette\" title=\"Imprimer la recette\" style=\"border: 0px;\" \/><\/a>&nbsp;<a href=\"https:\/\/www.tikaraii.fr\/en\/pain-viennois-special-pour-sub\/print\/\" title=\"Imprimer la recette\" rel=\"nofollow\">Imprimer la recette<\/a>\n","protected":false},"excerpt":{"rendered":"Temps de pr\u00e9paration\u00a0: 1 h 15 mins Difficult\u00e9: Moyen pour 4 pains \u00a0 Ingr\u00e9dients pour le pain : 500g de farine Normal (t55) 1 cuill\u00e8re \u00e0 caf\u00e9 de sel 1 cuill\u00e8re \u00e0 soupe de sucre 1 cuill\u00e8re \u00e0 soupe de lait en poudre \u00bc cuill\u00e8re \u00e0 caf\u00e9 am\u00e9liorant (facultatif) 1 &amp; \u00bd cuill\u00e8re \u00e0 soupe de levure boulang\u00e8re 300 \u00e0&nbsp;<a href=\"https:\/\/www.tikaraii.fr\/en\/pain-viennois-special-pour-sub\/\" class=\"read-more\">Continue Reading<\/a>","protected":false},"author":2,"featured_media":3703,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[660,57,698],"tags":[700,704,706,702,708],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"en","enabled_languages":["fr","en","de"],"languages":{"fr":{"title":true,"content":true,"excerpt":false},"en":{"title":false,"content":false,"excerpt":false},"de":{"title":false,"content":false,"excerpt":false}}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.5.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pain viennois - Ti Karaii<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le Pain viennois sp\u00e9cial pour sub\" \/>\n<meta property=\"og:description\" content=\"Le Pain viennois est tr\u00e8s l\u00e9g\u00e8re. id\u00e9ale pour des recettes de pain fourr\u00e9es ou Sub.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/\" \/>\n<meta property=\"og:site_name\" content=\"Ti Karaii\" \/>\n<meta property=\"article:published_time\" content=\"2015-10-10T09:01:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-05-21T08:21:23+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/sub.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1504\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<meta name=\"twitter:title\" content=\"Le Pain viennois sp\u00e9cial pour sub\" \/>\n<meta name=\"twitter:description\" content=\"Le Pain viennois est tr\u00e8s l\u00e9g\u00e8re. id\u00e9ale pour des recettes de pain fourr\u00e9es ou Sub.\" \/>\n<meta name=\"twitter:image\" content=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/sub.jpg\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"TiKaraii\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"http:\/\/www.tikaraii.fr\/#organization\",\"name\":\"Ti' Karaii\",\"url\":\"http:\/\/www.tikaraii.fr\/\",\"sameAs\":[],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"http:\/\/www.tikaraii.fr\/#logo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/06\/logo_ti_karaii1.png\",\"contentUrl\":\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/06\/logo_ti_karaii1.png\",\"width\":265,\"height\":88,\"caption\":\"Ti' Karaii\"},\"image\":{\"@id\":\"http:\/\/www.tikaraii.fr\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"http:\/\/www.tikaraii.fr\/#website\",\"url\":\"http:\/\/www.tikaraii.fr\/\",\"name\":\"Ti Karaii\",\"description\":\"La bonne recette mauricienne\",\"publisher\":{\"@id\":\"http:\/\/www.tikaraii.fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"http:\/\/www.tikaraii.fr\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/sub.jpg\",\"contentUrl\":\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/sub.jpg\",\"width\":1504,\"height\":1000,\"caption\":\"le sub\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#webpage\",\"url\":\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/\",\"name\":\"Pain viennois - Ti Karaii\",\"isPartOf\":{\"@id\":\"http:\/\/www.tikaraii.fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#primaryimage\"},\"datePublished\":\"2015-10-10T09:01:22+00:00\",\"dateModified\":\"2016-05-21T08:21:23+00:00\",\"description\":\"Le Pain viennois est tr\u00e8s l\u00e9g\u00e8re. id\u00e9ale pour des recettes de pain fourr\u00e9es ou Sub.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"http:\/\/www.tikaraii.fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pain viennois\"}]},{\"@type\":\"Article\",\"@id\":\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#webpage\"},\"author\":{\"@id\":\"http:\/\/www.tikaraii.fr\/#\/schema\/person\/6f0d22d63f93c93d05f1271f800b8dcc\"},\"headline\":\"Pain viennois\",\"datePublished\":\"2015-10-10T09:01:22+00:00\",\"dateModified\":\"2016-05-21T08:21:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#webpage\"},\"wordCount\":262,\"commentCount\":0,\"publisher\":{\"@id\":\"http:\/\/www.tikaraii.fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/pain-vienois-3.jpg\",\"keywords\":[\"pain\",\"pain sub\",\"pain viennois sp\u00e9cial pour sub\",\"pain viennoise\",\"viennois\"],\"articleSection\":[\"P\u00e2tisseries\",\"Tous\",\"viennoiserie\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#respond\"]}]},{\"@type\":\"Person\",\"@id\":\"http:\/\/www.tikaraii.fr\/#\/schema\/person\/6f0d22d63f93c93d05f1271f800b8dcc\",\"name\":\"TiKaraii\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"http:\/\/www.tikaraii.fr\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/d25f43c5d38a248859d7759d92e446b1?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/d25f43c5d38a248859d7759d92e446b1?s=96&d=mm&r=g\",\"caption\":\"TiKaraii\"},\"url\":\"https:\/\/www.tikaraii.fr\/en\/author\/tikaraii\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pain viennois - Ti Karaii","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/","og_locale":"en_US","og_type":"article","og_title":"Le Pain viennois sp\u00e9cial pour sub","og_description":"Le Pain viennois est tr\u00e8s l\u00e9g\u00e8re. id\u00e9ale pour des recettes de pain fourr\u00e9es ou Sub.","og_url":"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/","og_site_name":"Ti Karaii","article_published_time":"2015-10-10T09:01:22+00:00","article_modified_time":"2016-05-21T08:21:23+00:00","og_image":[{"width":1504,"height":1000,"url":"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/sub.jpg","type":"image\/jpeg"}],"twitter_card":"summary","twitter_title":"Le Pain viennois sp\u00e9cial pour sub","twitter_description":"Le Pain viennois est tr\u00e8s l\u00e9g\u00e8re. id\u00e9ale pour des recettes de pain fourr\u00e9es ou Sub.","twitter_image":"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/sub.jpg","twitter_misc":{"Written by":"TiKaraii","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Organization","@id":"http:\/\/www.tikaraii.fr\/#organization","name":"Ti' Karaii","url":"http:\/\/www.tikaraii.fr\/","sameAs":[],"logo":{"@type":"ImageObject","@id":"http:\/\/www.tikaraii.fr\/#logo","inLanguage":"en-US","url":"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/06\/logo_ti_karaii1.png","contentUrl":"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/06\/logo_ti_karaii1.png","width":265,"height":88,"caption":"Ti' Karaii"},"image":{"@id":"http:\/\/www.tikaraii.fr\/#logo"}},{"@type":"WebSite","@id":"http:\/\/www.tikaraii.fr\/#website","url":"http:\/\/www.tikaraii.fr\/","name":"Ti Karaii","description":"La bonne recette mauricienne","publisher":{"@id":"http:\/\/www.tikaraii.fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"http:\/\/www.tikaraii.fr\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"ImageObject","@id":"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#primaryimage","inLanguage":"en-US","url":"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/sub.jpg","contentUrl":"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/sub.jpg","width":1504,"height":1000,"caption":"le sub"},{"@type":"WebPage","@id":"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#webpage","url":"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/","name":"Pain viennois - Ti Karaii","isPartOf":{"@id":"http:\/\/www.tikaraii.fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#primaryimage"},"datePublished":"2015-10-10T09:01:22+00:00","dateModified":"2016-05-21T08:21:23+00:00","description":"Le Pain viennois est tr\u00e8s l\u00e9g\u00e8re. id\u00e9ale pour des recettes de pain fourr\u00e9es ou Sub.","breadcrumb":{"@id":"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"http:\/\/www.tikaraii.fr\/"},{"@type":"ListItem","position":2,"name":"Pain viennois"}]},{"@type":"Article","@id":"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#article","isPartOf":{"@id":"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#webpage"},"author":{"@id":"http:\/\/www.tikaraii.fr\/#\/schema\/person\/6f0d22d63f93c93d05f1271f800b8dcc"},"headline":"Pain viennois","datePublished":"2015-10-10T09:01:22+00:00","dateModified":"2016-05-21T08:21:23+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#webpage"},"wordCount":262,"commentCount":0,"publisher":{"@id":"http:\/\/www.tikaraii.fr\/#organization"},"image":{"@id":"https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/10\/pain-vienois-3.jpg","keywords":["pain","pain sub","pain viennois sp\u00e9cial pour sub","pain viennoise","viennois"],"articleSection":["P\u00e2tisseries","Tous","viennoiserie"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.tikaraii.fr\/pain-viennois-special-pour-sub\/#respond"]}]},{"@type":"Person","@id":"http:\/\/www.tikaraii.fr\/#\/schema\/person\/6f0d22d63f93c93d05f1271f800b8dcc","name":"TiKaraii","image":{"@type":"ImageObject","@id":"http:\/\/www.tikaraii.fr\/#personlogo","inLanguage":"en-US","url":"https:\/\/secure.gravatar.com\/avatar\/d25f43c5d38a248859d7759d92e446b1?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/d25f43c5d38a248859d7759d92e446b1?s=96&d=mm&r=g","caption":"TiKaraii"},"url":"https:\/\/www.tikaraii.fr\/en\/author\/tikaraii\/"}]}},"_links":{"self":[{"href":"https:\/\/www.tikaraii.fr\/en\/wp-json\/wp\/v2\/posts\/3701"}],"collection":[{"href":"https:\/\/www.tikaraii.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tikaraii.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tikaraii.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tikaraii.fr\/en\/wp-json\/wp\/v2\/comments?post=3701"}],"version-history":[{"count":17,"href":"https:\/\/www.tikaraii.fr\/en\/wp-json\/wp\/v2\/posts\/3701\/revisions"}],"predecessor-version":[{"id":4232,"href":"https:\/\/www.tikaraii.fr\/en\/wp-json\/wp\/v2\/posts\/3701\/revisions\/4232"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tikaraii.fr\/en\/wp-json\/wp\/v2\/media\/3703"}],"wp:attachment":[{"href":"https:\/\/www.tikaraii.fr\/en\/wp-json\/wp\/v2\/media?parent=3701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tikaraii.fr\/en\/wp-json\/wp\/v2\/categories?post=3701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tikaraii.fr\/en\/wp-json\/wp\/v2\/tags?post=3701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}