{"id":168527,"title":"Buturug\u0103 f\u0103r\u0103 gluten cu ciocolat\u0103 \u0219i castane","modified":"2026-08-28T15:35:46+02:00","plain":"\u00ce\u021bi dore\u0219ti o buturug\u0103 festiv\u0103 care se taie impecabil, cu o crem\u0103 onctuoas\u0103 de castane \u0219i ciocolat\u0103 intens\u0103? Aceast\u0103 re\u021bet\u0103 mizeaz\u0103 pe un contrast perfect de texturi: un blat fin de cacao, rulat str\u00e2ns, \u0219i dou\u0103 creme catifelate de patiserie \u2013 una de castane \u0219i una de ciocolat\u0103.\n\n\n\nLa exterior, f\u00e2\u0219iile crocante de ciocolat\u0103 creeaz\u0103 textura de scoar\u021b\u0103 de copac, simplu \u0219i spectaculos. De\u0219i implic\u0103 mai multe etape, montajul devine foarte accesibil c\u00e2nd \u00eel urmezi pas cu pas. Aceast\u0103 re\u021bet\u0103 completeaz\u0103 colec\u021bia noastr\u0103 de deserturi f\u0103r\u0103 gluten.\n\n\n\nUn alt desert festiv etajat: tortul de dovleac f\u0103r\u0103 gluten \u00een 3 straturi, \u00een varianta cu ciocolat\u0103 \u0219i dovleac.\n\n\n\nCe este, mai exact, aceast\u0103 buturug\u0103 de Cr\u0103ciun cu castane \u0219i ciocolat\u0103?\n\n\n\nEste o rulad\u0103 festiv\u0103 (\u00een stilul clasicului B\u00fbche de No\u00ebl fran\u021buzesc), realizat\u0103 dintr-un blat sub\u021bire de pandi\u0219pan cu ciocolat\u0103 f\u0103r\u0103 gluten, umplut\u0103 cu dou\u0103 creme fine de patiserie \u2013 una de castane \u0219i una de ciocolat\u0103 \u2013, apoi decorat\u0103 cu o scoar\u021b\u0103 crocant\u0103 de ciocolat\u0103 neagr\u0103. \u00centreaga re\u021bet\u0103 este conceput\u0103 f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103, folosind lapte vegetal \u0219i unt vegetal.\n\n\n\nCombina\u021bia de arome este ideal\u0103 pentru masa de Cr\u0103ciun: gustul intens de cacao din blat, dulcea\u021ba catifelat\u0103 a castanelor \u0219i o crem\u0103 dens\u0103 pe baz\u0103 de ciocolat\u0103 neagr\u0103 70%, deloc grea. Vizual, f\u00e2\u0219iile de ciocolat\u0103 a\u0219ezate peste crem\u0103 \u00eei confer\u0103 imediat aspectul rustic de trunchi de copac, f\u0103r\u0103 a fi nevoie de un ganache complicat.\n\n\n\nIngredientele principale\n\n\n\nBaza este un blat fin de pandi\u0219pan cu ciocolat\u0103: un amestec de f\u0103inuri f\u0103r\u0103 gluten (cu gum\u0103 xantan sau psyllium), cacao, f\u0103in\u0103 de migdale, zah\u0103r, praf de copt, lapte de ov\u0103z sau de soia \u0219i o bezea ferm\u0103. Bezeaua \u00eei confer\u0103 \u021binut\u0103 \u0219i suficient\u0103 elasticitate pentru a fi rulat f\u0103r\u0103 s\u0103 se rup\u0103.\n\n\n\nAmbele creme pornesc de la aceea\u0219i baz\u0103 de crem\u0103 de patiserie cu vanilie: lapte vegetal, g\u0103lbenu\u0219uri, zah\u0103r, amidon de porumb, vanilie \u0219i unt vegetal \u00eencorporat dup\u0103 ce iei vasul de pe foc. Compozi\u021bia se \u00eemparte apoi \u00een dou\u0103 p\u0103r\u021bi egale: o jum\u0103tate se combin\u0103 cu piure fin de castane (la conserv\u0103), iar cealalt\u0103 cu ciocolat\u0103 neagr\u0103 70%.\n\n\n\nDac\u0103 dore\u0219ti o variant\u0103 100% vegetal\u0103 (vegan\u0103), chef Rommel Reyes recomand\u0103 \u00eenlocuirea cremei cu o crem\u0103 de patiserie vegan\u0103, dubl\u00e2nd cantitatea \u0219i folosind-o exact \u00een acela\u0219i mod. Iar pentru blat, po\u021bi opta pentru un pandi\u0219pan vegan de ciocolat\u0103 f\u0103r\u0103 gluten, special adaptat pentru rulare.\n\n\n\nDecorul se realizeaz\u0103 extrem de simplu: ciocolat\u0103 neagr\u0103 topit\u0103 \u0219i \u00eentins\u0103 \u00een f\u00e2\u0219ii sub\u021biri pe benzi de acetat sau, la nevoie, pe h\u00e2rtie de copt. Micile ciupercu\u021be ro\u0219ii din ciocolat\u0103 sunt op\u021bionale, aduc\u00e2nd un plus de farmec dac\u0103 vrei o not\u0103 juc\u0103u\u0219\u0103, dar le po\u021bi omite dac\u0103 preferi o prezentare minimalist\u0103.\n\n\n\nPentru o decorare alternativ\u0103, po\u021bi preg\u0103ti o bezea vegan\u0103 cu proteine din cartofi.\n\n\n\nRepere tehnice \u0219i secrete pentru reu\u0219it\u0103\n\n\n\nRe\u021beta este calibrat\u0103 \u00een grame, \u00een sistem metric, pentru a asigura rezultate constante, deoarece \u00een patiseria f\u0103r\u0103 gluten fiecare gram conteaz\u0103. C\u00e2nt\u0103re\u0219te ingredientele cu precizie, mai ales pentru creme \u0219i foaia de blat.\n\n\n\nFoaia de pandi\u0219pan cu ciocolat\u0103\n\n\n\nPre\u00eenc\u0103lze\u0219te cuptorul la 170 \u00b0C. Folosirea h\u00e2rtiei de copt \u00een tav\u0103 este obligatorie. \u00centinde aluatul \u00eentr-un strat uniform de aproximativ 0,5 cm grosime, astfel \u00eenc\u00e2t s\u0103 ob\u021bii o foaie care se coace rapid \u0219i se ruleaz\u0103 u\u0219or.\n\n\n\n\u00cenainte de a ad\u0103uga ingredientele lichide, cerne \u0219i amestec\u0103 toate ingredientele uscate pentru a elimina cocoloa\u0219ele \u0219i a ob\u021bine o compozi\u021bie perfect omogen\u0103. Separat, bate albu\u0219urile spum\u0103 cu zah\u0103rul p\u00e2n\u0103 ob\u021bii o bezea ferm\u0103 \u0219i lucioas\u0103, apoi \u00eencorporeaz-o \u00een aluat \u00een 3 tran\u0219e, amestec\u00e2nd delicat de jos \u00een sus pentru a p\u0103stra c\u00e2t mai mult aer \u00een compozi\u021bie.\n\n\n\nCoace foaia timp de 12-15 minute. Las-o s\u0103 se r\u0103ceasc\u0103 \u00eenainte de asamblare, apoi taie marginile uscate \u2013 acestea sunt primele care risc\u0103 s\u0103 crape la rulare. Chiar dac\u0103 apar mici fisuri, nu te \u00eengrijora: aluatul f\u0103r\u0103 gluten este mai fragil, dar straturile generoase de crem\u0103 vor stabiliza \u0219i vor masca perfect \u00eentreaga buturug\u0103.\n\n\n\nCrem\u0103 de patiserie cu vanilie, \u00eemp\u0103r\u021bit\u0103 \u00een dou\u0103 arome\n\n\n\nAmestec\u0103 \u2153 din laptele vegetal c\u0103ldu\u021b cu g\u0103lbenu\u0219urile, zah\u0103rul, vanilia \u0219i amidonul de porumb p\u00e2n\u0103 la omogenizare complet\u0103. Toarn\u0103 acest amestec peste restul de lapte c\u0103ldu\u021b \u0219i g\u0103te\u0219te totul la foc mic spre mediu, amestec\u00e2nd continuu cu un tel, p\u00e2n\u0103 c\u00e2nd crema se \u00eengroa\u0219\u0103 frumos.\n\n\n\nDup\u0103 ce iei vasul de pe foc, \u00eencorporeaz\u0103 untul vegetal rece, t\u0103iat cubule\u021be. \u00cemparte apoi crema fierbinte \u00een dou\u0103 p\u0103r\u021bi egale: una pentru crema de castane, cealalt\u0103 pentru crema de ciocolat\u0103.\n\n\n\nPentru crema de ciocolat\u0103, toarn\u0103 jum\u0103tatea de crem\u0103 de patiserie \u00eenc\u0103 fierbinte peste ciocolata m\u0103run\u021bit\u0103 \u0219i amestec\u0103 energic cu telul p\u00e2n\u0103 la topirea complet\u0103 \u0219i omogenizare. Pentru o textur\u0103 m\u0103t\u0103soas\u0103, po\u021bi folosi un blender vertical. Dac\u0103 este nevoie, tope\u0219te ciocolata \u00een prealabil. Acoper\u0103 cu folie alimentar\u0103 direct pe suprafa\u021ba cremei (la contact) \u0219i las-o la rece cel pu\u021bin 3 ore.\n\n\n\nPentru crema de castane, mixeaz\u0103 piureul de castane cu cealalt\u0103 jum\u0103tate de crem\u0103 de patiserie, folosind un blender vertical sau un robot de buc\u0103t\u0103rie, p\u00e2n\u0103 c\u00e2nd devine complet fin\u0103. Pune folie alimentar\u0103 la contact \u0219i las-o la frigider cel pu\u021bin 3 ore.\n\n\n\nInser\u021bia de castane \u0219i asamblarea\n\n\n\nPentru miez, modeleaz\u0103 un rulou din crema de castane \u00eenf\u0103\u0219ur\u00e2ndu-l \u00een folie alimentar\u0103, form\u00e2nd un cilindru de 23 cm lungime \u0219i 2,5 cm diametru. Po\u021bi ad\u0103uga nuci coapte m\u0103run\u021bite dac\u0103 dore\u0219ti o textur\u0103 crocant\u0103. Pune acest rulou la congelator doar at\u00e2t c\u00e2t s\u0103 devin\u0103 suficient de ferm pentru a fi manevrat u\u0219or la asamblare.\n\n\n\n\u00cenainte de umplere, niveleaz\u0103 marginile foii pentru a ob\u021bine un dreptunghi de aproximativ 28 \u00d7 38 cm. A\u0219az\u0103 foaia pe h\u00e2rtie de copt, care te va ajuta s\u0103 rulezi str\u00e2ns \u0219i curat. Cu ajutorul unui po\u0219, traseaz\u0103 dungi alternative din crema de castane \u0219i crema de ciocolat\u0103 pe toat\u0103 suprafa\u021ba, l\u0103s\u00e2nd o margine liber\u0103 de circa 1 cm de jur \u00eemprejur.\n\n\n\nA\u0219az\u0103 ruloul congelat de castane pe marginea de pornire. Ruleaz\u0103 men\u021bin\u00e2nd h\u00e2rtia tensionat\u0103 pentru a sus\u021bine buturuga pe toat\u0103 lungimea sa; ajut\u0103-te de degete la capete pentru a fixa prima \u00eendoitur\u0103, apoi ridic\u0103 h\u00e2rtia \u00een sus \u0219i \u00eenainte pentru a ghida rularea.\n\n\n\nH\u00e2rtia ajut\u0103, de asemenea, la str\u00e2ngerea uniform\u0103 pentru a ob\u021bine un rulou compact. Finalizeaz\u0103 rularea l\u0103s\u00e2nd \u00eembinarea dedesubt.\n\n\n\nD\u0103 buturuga la rece timp de 30 de minute, \u00eenvelit\u0103 \u00een h\u00e2rtia de copt, pentru a se stabiliza. Apoi taie ambele capete pentru a eviden\u021bia o sec\u021biune curat\u0103 \u0219i a\u0219az-o pe un platou de servire. Cu po\u0219ul, traseaz\u0103 linii alternate de crem\u0103 de castane \u0219i crem\u0103 de ciocolat\u0103 pe toat\u0103 suprafa\u021ba exterioar\u0103.\n\n\n\nScoar\u021ba de ciocolat\u0103\n\n\n\nF\u00e2\u0219iile de ciocolat\u0103 necesit\u0103 pu\u021bin\u0103 r\u0103bdare, dar tehnica este la \u00eendem\u00e2na oricui: tope\u0219te ciocolata neagr\u0103, apoi \u00eentinde-o \u00eentr-un strat sub\u021bire pe benzi de acetat sau de h\u00e2rtie de copt cu l\u0103\u021bimea de 2,5 cm \u0219i lungimea de 30 cm.\n\n\n\nA\u0219az\u0103 aceste benzi pe o suprafa\u021b\u0103 u\u0219or curbat\u0103 (sau plan\u0103, dac\u0103 preferi), apoi las\u0103-le s\u0103 se \u00eent\u0103reasc\u0103 bine la frigider. Dup\u0103 ce s-au solidificat, desprinde f\u00e2\u0219iile \u0219i lipe\u0219te-le peste liniile de crem\u0103 pentru a \u00eembr\u0103ca \u00eentreaga buturug\u0103.\n\n\n\nChiar \u00eenainte de servire, cerne deasupra un strat fin de zah\u0103r pudr\u0103 pentru un efect nins de s\u0103rb\u0103toare.\n\n\n\nOrganizare\n\n\n\nPentru ca asamblarea s\u0103 decurg\u0103 rapid \u00een ziua servirii, preg\u0103te\u0219te crema de patiserie cu o zi \u00eenainte. Aceasta trebuie s\u0103 fie foarte bine r\u0103cit\u0103 pentru a fi po\u0219at\u0103 u\u0219or \u00een momentul mont\u0103rii.\n\n\n\nPentru platoul festiv de dulciuri, po\u021bi preg\u0103ti \u0219i c\u00e2teva bomboane Ferrero Rocher f\u0103r\u0103 gluten f\u0103cute \u00een cas\u0103.\n\n\n\nDac\u0103 g\u0103te\u0219ti f\u0103r\u0103 gluten \u00een via\u021ba de zi cu zi, g\u0103se\u0219ti toate re\u021betele noastre adunate aici.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Descoper\u0103 proiectele sale pe Instagram, \u00een newsletterul s\u0103u de pe Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tB\u00fbche f\u0103r\u0103 gluten cu ciocolat\u0103 \u0219i castane\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1000 g lapte vegetal de ov\u0103z sau soia (f\u0103r\u0103 gluten)220 g g\u0103lbenu\u0219uri de ou150 g zah\u0103r80 g amidon de porumb1 p\u0103staie de vanilie sau 10 g extract de vanilie50 g unt vegetal (f\u0103r\u0103 gluten\/f\u0103r\u0103 lactoz\u0103)600 g crem\u0103 de patiserie cu vanilie (jum\u0103tate din compozi\u021bia preparat\u0103)160 g ciocolat\u0103 neagr\u0103 70% (f\u0103r\u0103 lactoz\u0103\/f\u0103r\u0103 gluten)600 g crem\u0103 de patiserie cu vanilie (jum\u0103tate din compozi\u021bia preparat\u0103)250 g piure de castane din conserv\u0103 (f\u0103r\u0103 lactoz\u0103\/f\u0103r\u0103 gluten)400 g f\u0103in\u0103 f\u0103r\u0103 gluten (cu gum\u0103 de xantan sau psyllium)60 g cacao pudr\u0103160 g f\u0103in\u0103 de migdale260 g zah\u0103r30 g praf de copt560 g lapte de ov\u0103z sau soia (f\u0103r\u0103 gluten)100 g unt vegetal (f\u0103r\u0103 gluten\/f\u0103r\u0103 lactoz\u0103)250 g albu\u0219uri de ou (pentru bezea)40 g zah\u0103r (pentru bezea)250 g ciocolat\u0103 neagr\u0103 f\u0103r\u0103 gluten\/f\u0103r\u0103 lactoz\u0103\t\n\t\n\t\tCrem\u0103 de patiserie cu vanilie\u00centr-un bol, amestec\u0103 1\/3 din laptele de ov\u0103z c\u0103ldu\u021b, g\u0103lbenu\u0219urile, zah\u0103rul, vanilia \u0219i amidonul de porumb p\u00e2n\u0103 ob\u021bii o compozi\u021bie omogen\u0103, f\u0103r\u0103 cocoloa\u0219e.Toarn\u0103 compozi\u021bia peste restul de lapte de ov\u0103z c\u0103ldu\u021b \u0219i fierbe la foc mic spre mediu, amestec\u00e2nd continuu cu telul, p\u00e2n\u0103 c\u00e2nd crema se \u00eengroa\u0219\u0103 frumos.Ia crati\u021ba de pe foc \u0219i \u00eencorporeaz\u0103 cuburile de unt vegetal rece. \u00cemparte crema \u00een dou\u0103 p\u0103r\u021bi egale: o jum\u0103tate pentru crema de castane \u0219i cealalt\u0103 jum\u0103tate pentru crema de ciocolat\u0103.Crem\u0103 de patiserie cu ciocolat\u0103Adaug\u0103 ciocolata neagr\u0103 m\u0103run\u021bit\u0103 \u00een prima jum\u0103tate de crem\u0103 \u00eenc\u0103 fierbinte, apoi amestec\u0103 energic cu telul p\u00e2n\u0103 se tope\u0219te complet. Mixeaz\u0103 scurt cu un blender vertical pentru a ob\u021bine o crem\u0103 de ciocolat\u0103 fin\u0103 \u0219i lucioas\u0103.Dac\u0103 crema de vanilie s-a r\u0103cit prea mult, tope\u0219te ciocolata separat \u00eenainte de a o \u00eencorpora, apoi mixeaz\u0103 p\u00e2n\u0103 la omogenizare perfect\u0103.Acoper\u0103 crema cu folie alimentar\u0103 direct pe suprafa\u021b\u0103 (la contact) \u0219i las-o la frigider pentru cel pu\u021bin 3 ore.Crem\u0103 de patiserie cu castanePaseaz\u0103 piureul de castane \u00eempreun\u0103 cu cealalt\u0103 jum\u0103tate de crem\u0103 de vanilie folosind un blender vertical sau un robot de buc\u0103t\u0103rie, p\u00e2n\u0103 ob\u021bii o textur\u0103 fin\u0103 \u0219i aerat\u0103.Modeleaz\u0103 o parte din crema de castane \u00eentr-un cilindru (rulou) de 23 cm lungime \u0219i 2,5 cm diametru, rul\u00e2ndu-l str\u00e2ns \u00een folie alimentar\u0103. Op\u021bional, po\u021bi ad\u0103uga nuci coapte \u0219i m\u0103run\u021bite pentru o textur\u0103 crocant\u0103.D\u0103 ruloul la congelator p\u00e2n\u0103 se \u00eent\u0103re\u0219te bine (pentru a fi u\u0219or de manevrat la asamblare). Acoper\u0103 restul de crem\u0103 de castane cu folie alimentar\u0103 la contact \u0219i las-o la frigider pentru cel pu\u021bin 3 ore.Blat de pandi\u0219pan cu ciocolat\u0103 f\u0103r\u0103 glutenPre\u00eenc\u0103lze\u0219te cuptorul la 170\u00b0C.\u00centr-un bol \u00eenc\u0103p\u0103tor, cerne \u0219i amestec\u0103 toate ingredientele uscate.Bate albu\u0219urile spum\u0103 tare \u00eempreun\u0103 cu zah\u0103rul p\u00e2n\u0103 ob\u021bii o bezea ferm\u0103 \u0219i lucioas\u0103, apoi las-o deoparte.Toarn\u0103 laptele de ov\u0103z peste ingredientele uscate \u0219i amestec\u0103 cu telul sau mixerul p\u00e2n\u0103 ob\u021bii un aluat omogen. \u00cencorporeaz\u0103 apoi bezeaua \u00een 3 tran\u0219e, amestec\u00e2nd u\u0219or cu o spatul\u0103, de jos \u00een sus.\u00centinde aluatul \u00eentr-un strat uniform, de aproximativ 0,5 cm grosime, pe o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt, apoi coace blatul timp de 12-15 minute.Las\u0103 foaia de blat s\u0103 se r\u0103ceasc\u0103 complet, apoi taie marginile uscate sau neregulate \u00eenainte de asamblare.Scoar\u021b\u0103 de copac din ciocolat\u0103Tope\u0219te ciocolata neagr\u0103 \u0219i \u00eentinde-o \u00een strat sub\u021bire pe benzi de folie de acetat sau h\u00e2rtie de copt (late de 2,5 cm \u0219i lungi de 30 cm).A\u0219az\u0103 benzile pe o suprafa\u021b\u0103 plan\u0103 sau u\u0219or curbat\u0103 (cum ar fi o form\u0103 de baghet\u0103) \u0219i las\u0103 ciocolata s\u0103 se \u00eent\u0103reasc\u0103 la frigider sau \u00eentr-o \u00eenc\u0103pere r\u0103coroas\u0103.Asamblarea buturugii de Cr\u0103ciunAjusteaz\u0103 foaia de blat la dimensiunile de 28 x 38 cm. A\u0219az\u0103 blatul pe o foaie curat\u0103 de h\u00e2rtie de copt, apoi po\u0219eaz\u0103 dungi paralele, altern\u00e2nd crema de castane \u0219i cea de ciocolat\u0103 pe toat\u0103 suprafa\u021ba, l\u0103s\u00e2nd o margine liber\u0103 de 1 cm de jur \u00eemprejur.A\u0219az\u0103 ruloul congelat de castane la una dintre marginile blatului.Ruleaz\u0103 str\u00e2ns blatul ajut\u00e2ndu-te de h\u00e2rtia de copt \u0219i men\u021bin\u00e2nd o presiune constant\u0103 pe toat\u0103 lungimea, \u00eencep\u00e2nd cu prima pliere peste inser\u021bie. Preseaz\u0103 u\u0219or pentru a ob\u021bine un rulou compact \u0219i a\u0219az\u0103-l cu \u00eembinarea \u00een jos.D\u0103 rulada la frigider, str\u00e2ns \u00eenf\u0103\u0219urat\u0103 \u00een h\u00e2rtia de copt, timp de 30 de minute.Taie ambele capete ale buturugii pentru a dezv\u0103lui o sec\u021biune curat\u0103. Transfer\u0103 rulada pe un platou de servire, apoi po\u0219eaz\u0103 linii alternative de crem\u0103 de castane \u0219i crem\u0103 de ciocolat\u0103 p\u00e2n\u0103 acoperi complet suprafa\u021ba.Fixeaz\u0103 f\u00e2\u0219iile de scoar\u021b\u0103 de ciocolat\u0103 peste crem\u0103 pentru a \u00eembr\u0103ca complet buturuga. \u00cenainte de servire, pudreaz\u0103 u\u0219or cu zah\u0103r pudr\u0103 pentru un aspect nins festiv.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168527"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168527\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164223"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}