{"id":169992,"title":"Glutensiz \u00c7ilekli Pasta","modified":"2026-09-09T23:13:11+02:00","plain":"\u0130lk lokmadan itibaren mideni yormayan, ferah ve hafif bir \u00e7ilekli pasta ar\u0131yorsan do\u011fru tariftesin. \u00c7ilekler hafif mayho\u015flu\u011funu koruyor, krema klasik tereya\u011fl\u0131 kremadan \u00e7ok daha hafif ve t\u00fcm pasta ger\u00e7ek bir fraisier gibi dimdik duruyor.\n\n\n\nMontaj ad\u0131m ad\u0131m ilerliyor; ipu\u00e7lar\u0131n\u0131 s\u0131ras\u0131yla takip edersen hi\u00e7 zorlanmazs\u0131n. Bu tarif gramla \u00e7al\u0131\u015f\u0131yor: bardakla \u00f6l\u00e7mek yerine her \u015feyi tart. Ard\u0131ndan sitedeki di\u011fer glutensiz kek ve entremet tarifleriyle devam edebilirsin.\n\n\n\nDaha \u015f\u0131k bir sunum i\u00e7in vegan glutensiz entremet tarifine g\u00f6z at.\n\n\n\nVegan glutensiz fraisier nedir?\n\n\n\nVanilyal\u0131 pandispanya, \u015furup, vanilyal\u0131 muslin krema ve \u00e7ilekli ikinci bir muslin kremayla haz\u0131rlanan \u00e7ilekli bir entremettir. Bu versiyon glutensiz, yumurtas\u0131z ve s\u00fct \u00fcr\u00fcns\u00fcz haz\u0131rlan\u0131yor; yine de belirgin katmanlar\u0131 ve tertemiz dilimiyle ger\u00e7ek bir fraisier dokusunu koruyor.\n\n\n\nFark\u0131 as\u0131l krema yarat\u0131yor. Klasik tereya\u011fl\u0131 krema yerine \u015eef Rommel Reyes, vanilyal\u0131 pastac\u0131 kremas\u0131n\u0131n yumu\u015fak vegan tereya\u011f\u0131yla kabart\u0131lmas\u0131yla haz\u0131rlanan bir muslin krema kullan\u0131yor. Mant\u0131k basit: \u00e7ilekleri ta\u015f\u0131yacak k\u0131vamda ama a\u011f\u0131zda a\u011f\u0131rla\u015fmayan, daha hafif ve daha az \u015fekerli bir pasta elde etmek.\n\n\n\nKreman\u0131n tatl\u0131l\u0131\u011f\u0131 bilin\u00e7li olarak geri planda tutuluyor; \u00e7ileklerin do\u011fal mayho\u015flu\u011fu t\u00fcm tatl\u0131y\u0131 dengeliyor. Vanilyal\u0131 pandispanya ise \u00e7ilekleri \u00f6ne \u00e7\u0131karan sade bir zemin olu\u015fturuyor.\n\n\n\nAna malzemeler\n\n\n\nBarista yulaf s\u00fct\u00fc bu tarifte hem kekte hem de kremalarda kullan\u0131l\u0131yor. Tatl\u0131y\u0131 sojas\u0131z tutuyor ve pastac\u0131l\u0131kta \u00e7ok iyi sonu\u00e7 veriyor; bu konuda birka\u00e7 basit kural b\u00fcy\u00fck fark yarat\u0131yor. Vegan yay\u0131kalt\u0131 i\u00e7in sirkeyle kar\u0131\u015ft\u0131r\u0131p hamura eklemeden \u00f6nce g\u00f6zle g\u00f6r\u00fcl\u00fcr \u015fekilde kesilip koyula\u015fana kadar birka\u00e7 dakika beklet.\n\n\n\nVegan tereya\u011f\u0131 en az s\u00fct kadar \u00f6nemli. Naturli tipi, blok h\u00e2linde bir vegan tereya\u011f\u0131 kullan ve margarinle de\u011fi\u015ftirmekten ka\u00e7\u0131n. Bir k\u0131sm\u0131n\u0131 s\u0131cak pastac\u0131 kremas\u0131na so\u011fukken ekle; muslin kremay\u0131 kabartmak i\u00e7in kalan k\u0131sm\u0131n\u0131 ise oda s\u0131cakl\u0131\u011f\u0131nda yumu\u015fam\u0131\u015f h\u00e2lde sonradan yedir.\n\n\n\nUn konusunda pandispanya i\u00e7in keklere uygun \u00e7ok ama\u00e7l\u0131 glutensiz un en iyi sonucu veriyor. Sade bir glutensiz un kar\u0131\u015f\u0131m\u0131 da olur. Badem unu hamuru tamaml\u0131yor, yumu\u015fac\u0131k bir doku ve ho\u015f bir aroma kat\u0131yor.\n\n\n\nVanilya kreman\u0131n aromas\u0131n\u0131 belirliyor. Elinde varsa ger\u00e7ek vanilya \u00e7ubu\u011fu en net kokuyu verir; \u00f6z\u00fct, vanilya tozu ya da kaz\u0131nm\u0131\u015f taneler de olur. Re\u00e7el ve s\u00fcsleme i\u00e7in olgun \u00e7ilekler kullan; re\u00e7elde dondurulmu\u015f \u00e7ilek de olur.\n\n\n\nTaze \u00e7ilekler sonucu do\u011frudan etkiliyor. Hem lezzet hem g\u00f6r\u00fcn\u00fcm i\u00e7in taze, olgun ve sulu meyveler se\u00e7. Son olarak kremay\u0131 ikiye b\u00f6l: yar\u0131s\u0131n\u0131 vanilyal\u0131 b\u0131rak, di\u011fer yar\u0131s\u0131na ikinci muslin kremay\u0131 haz\u0131rlamak i\u00e7in \u00e7ilek re\u00e7eli ekle.\n\n\n\nTamamen meyveli ba\u015fka bir se\u00e7enek i\u00e7in mangolu ve ahududulu makaron pastaya g\u00f6z at.\n\n\n\nTeknik ipu\u00e7lar\u0131 ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\nBloklar h\u00e2linde ilerlersen montaj sorunsuz olur: re\u00e7el, kek, pastac\u0131 kremas\u0131, muslin krema, \u015furup, chantilly ve son olarak birle\u015ftirme. T\u00fcm miktarlar metrik sistemde gramla veriliyor ve do\u011fru dokuyu yakalamak i\u00e7in buna uyman ger\u00e7ekten \u00f6nemli. B\u00f6yle bir fraisier, g\u00fcnl\u00fck sade bir keke g\u00f6re g\u00f6z karar\u0131 \u00f6l\u00e7\u00fcleri \u00e7ok daha az affeder.\n\n\n\n\u00c7ilek re\u00e7eli\n\n\n\n\u00c7ilekler b\u00fcy\u00fckse pi\u015firmeden \u00f6nce do\u011fra ki daha e\u015fit da\u011f\u0131ls\u0131nlar. \u015eeker tamamen eriyene kadar s\u00fcrekli kar\u0131\u015ft\u0131rarak k\u0131s\u0131k ate\u015fte pi\u015firmeye ba\u015fla. \u015eeker eridikten sonra ate\u015fi y\u00fckselt ve 3 ila 5 dakika kaynat.\n\n\n\nArd\u0131ndan oca\u011f\u0131 orta ate\u015fe al\u0131p ara ara kar\u0131\u015ft\u0131rarak koyula\u015fana kadar pi\u015firmeye devam et. Dakikaya tak\u0131lma, k\u0131vam al\u0131nca ocaktan al. Bir kaba aktar, oda s\u0131cakl\u0131\u011f\u0131na gelmesini bekle, ard\u0131ndan buzdolab\u0131na kald\u0131r.\n\n\n\nKek\n\n\n\nVegan yay\u0131kalt\u0131 i\u00e7in yulaf s\u00fct\u00fcn\u00fc sirkeyle kar\u0131\u015ft\u0131r. Hafif\u00e7e koyula\u015f\u0131p kesilene kadar birka\u00e7 dakika dinlendir; kullanmadan \u00f6nce g\u00f6rmen gereken i\u015faret bu. Bu s\u0131rada t\u00fcm kuru malzemeleri geni\u015f bir k\u00e2sede \u00e7\u0131rpma teliyle kar\u0131\u015ft\u0131r.\n\n\n\nArd\u0131ndan vegan yay\u0131kalt\u0131n\u0131 ve eritilmi\u015f vegan tereya\u011f\u0131n\u0131 ekleyip p\u00fcr\u00fczs\u00fcz bir hamur elde edene kadar \u00e7\u0131rpma teliyle ya da elektrikli mikserle kar\u0131\u015ft\u0131r. F\u0131r\u0131n\u0131 170\u00b0C'ye \u0131s\u0131t ve hamuru d\u00f6kmeden \u00f6nce tepsiye pi\u015firme k\u00e2\u011f\u0131d\u0131 ser. 20 ila 25 dakika pi\u015fir.\n\n\n\nKeki kesmeden \u00f6nce tamamen so\u011fut, yoksa daha kolay y\u0131rt\u0131l\u0131r. Hemen kullanmayacaksan buzdolab\u0131nda sakla.\n\n\n\nPastac\u0131 kremas\u0131 ve muslin krema\n\n\n\nPastac\u0131 kremas\u0131 i\u00e7in \u00f6nce yulaf s\u00fct\u00fcn\u00fc, \u015fekeri, vanilyay\u0131 ve m\u0131s\u0131r ni\u015fastas\u0131n\u0131 ni\u015fasta tamamen \u00e7\u00f6z\u00fcnene kadar kar\u0131\u015ft\u0131r. Orta ate\u015fte s\u00fcrekli \u00e7\u0131rparak koyula\u015fana kadar pi\u015fir, ard\u0131ndan ocaktan al. So\u011fuk tereya\u011f\u0131n\u0131 ekle.\n\n\n\nTopak kal\u0131rsa kremay\u0131 s\u00fczge\u00e7ten ge\u00e7ir. Dokusu tam p\u00fcr\u00fczs\u00fcz de\u011filse \u00e7\u00f6z\u00fcm\u00fc bu. \u00dczerine temas edecek \u015fekilde stre\u00e7 filmle kapat\u0131p oda s\u0131cakl\u0131\u011f\u0131nda beklet.\n\n\n\nMuslin kremay\u0131 kabartmadan \u00f6nce kreman\u0131n tamamen oda s\u0131cakl\u0131\u011f\u0131na geldi\u011finden emin ol. Ard\u0131ndan yumu\u015fam\u0131\u015f vegan tereya\u011f\u0131n\u0131 el mikseri veya stand mikserle par\u00e7a par\u00e7a yedir. Doku hafifleyip p\u00fcr\u00fczs\u00fczle\u015fince b\u0131rak; g\u00f6rmen gereken i\u015faret bu.\n\n\n\nMuslin kremay\u0131 iki e\u015fit par\u00e7aya b\u00f6l. Yar\u0131s\u0131n\u0131 vanilyal\u0131 b\u0131rak, di\u011fer yar\u0131s\u0131na \u00e7ilek re\u00e7elini ekleyip p\u00fcr\u00fczs\u00fczle\u015fene kadar kar\u0131\u015ft\u0131r. \u00c7ilekli muslin kremay\u0131 serin bir yerde beklet, buzdolab\u0131na kald\u0131rma.\n\n\n\n\u015eurup, chantilly ve montaj\n\n\n\n\u015eurup i\u00e7in su ve \u015fekeri kaynat\u0131p ocaktan al ve kenara koy. Chantilly i\u00e7in kremayla vanilyay\u0131 sertle\u015fene kadar \u00e7\u0131rp. Hemen kullanmayacaksan buzdolab\u0131nda beklet.\n\n\n\nKekten iki disk kes: biri \u00e7emberin tam \u00e7ap\u0131nda, 23 cm, di\u011feri i\u00e7ine rahat\u00e7a oturmas\u0131 i\u00e7in biraz daha k\u00fc\u00e7\u00fck olsun. 23 cm \u00e7ap\u0131nda, 4 cm y\u00fcksekli\u011finde bir \u00e7ember kullan\u0131p i\u00e7ini asetat \u015feritle kapla. \u0130lk diski tabana yerle\u015ftir ve \u015furupla \u0131slat.\n\n\n\nArd\u0131ndan \u00e7emberin i\u00e7 kenar\u0131na d\u00f6n\u00fc\u015f\u00fcml\u00fc olarak vanilyal\u0131 ve \u00e7ilekli muslin krema s\u0131k. S\u0131kt\u0131\u011f\u0131n kremay\u0131 kenara bast\u0131r\u0131p t\u00fcm duvar\u0131 kaplayacak \u015fekilde yukar\u0131 do\u011fru s\u0131vazla. Ortada kekin \u00fczerine bir kat muslin krema s\u00fcr, \u00fczerine yakla\u015f\u0131k 150 g \u00e7ilek re\u00e7eli ekleyip a\u00e7\u0131l\u0131 spatulayla d\u00fczelt.\n\n\n\n\u0130kinci diski ortaya yerle\u015ftirip onu da \u015furupla \u0131slat, ard\u0131ndan \u00fczerini kenarlara kadar muslin kremayla kapla. Fazlas\u0131n\u0131 s\u0131y\u0131r, sonra kal\u0131ptan \u00e7\u0131karmadan \u00f6nce pastay\u0131 en az 1 saat dondurucuda beklet. Ard\u0131ndan \u00e7emberi ve asetat \u015feridi \u00e7\u0131kar.\n\n\n\nSon olarak vanilyal\u0131 chantilly'yi pastan\u0131n kenar\u0131na s\u0131k. Taze \u00e7ilekleri ikiye b\u00f6l\u00fcp chantilly'ye yaslayarak halka \u015feklinde diz. \u00dczerine hafif\u00e7e pudra \u015fekeri serpip servis et.\n\n\n\nSaklama\n\n\n\n\u00c7ilek re\u00e7elini \u00f6nce oda s\u0131cakl\u0131\u011f\u0131nda so\u011fut, ard\u0131ndan buzdolab\u0131nda sakla. Kek \u00f6nceden haz\u0131rsa onu da buzdolab\u0131nda bekletebilirsin.\n\n\n\nPastac\u0131 kremas\u0131n\u0131 muslin krema a\u015famas\u0131na kadar \u00fczerine temas eden stre\u00e7 filmle oda s\u0131cakl\u0131\u011f\u0131nda beklet. \u00c7ilekli muslin kremay\u0131 serin bir yerde tut, buzdolab\u0131na koyma. Chantilly'yi pastay\u0131 bitirene kadar buzdolab\u0131nda beklet.\n\n\n\nBirle\u015ftirdikten sonra pastay\u0131 kal\u0131ptan \u00e7\u0131karmadan \u00f6nce sertle\u015fmesi i\u00e7in en az 1 saat dondurucuda beklet.\n\n\n\nAt\u0131\u015ft\u0131rmal\u0131k i\u00e7in Antep f\u0131st\u0131kl\u0131 kremal\u0131 bun tarifini de kaydet.\n\n\n\nBu tarif ayr\u0131ca vegan tatl\u0131 tariflerim aras\u0131nda yer al\u0131yor.\n\n\n\nBu tarif \u015eef Rommel Reyes taraf\u0131ndan geli\u015ftirilmi\u015ftir. Kendisini Instagram'da, b\u00fcltenini Substack'te ve kanal\u0131n\u0131 YouTube'da takip edebilirsin.\n\n\n\n\n\n\tGlutensiz \u00c7ilekli Pasta\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g taze veya dondurulmu\u015f \u00e7ilek110 g re\u00e7el \u015fekeri1 orta boy limonun suyu800 g barista yulaf s\u00fct\u00fc (glutensiz)30 g sirke140 g eritilmi\u015f vegan tereya\u011f\u01311 tutam tuz500 g pastal\u0131k glutensiz un100 g badem unu16 g kabartma tozu8 g karbonat300 g toz \u015feker1 litre barista yulaf s\u00fct\u00fc (glutensiz)240 g toz \u015feker120 g m\u0131s\u0131r ni\u015fastas\u01314 g agar agar tozu15 g vanilya \u00f6z\u00fct\u00fc veya 1 g vanilya tozu (veya \u00e7ekirdekleri kaz\u0131nm\u0131\u015f 1 b\u00fct\u00fcn vanilya \u00e7ubu\u011fu)60 g vegan tereya\u011f\u0131 (glutensiz, soyas\u0131z)200 g yumu\u015fam\u0131\u015f vegan tereya\u011f\u0131 (glutensiz, soyas\u0131z)1 tam \u00f6l\u00e7\u00fc vanilyal\u0131 pastac\u0131 kremas\u01311\/2 vanilyal\u0131 muslin kremas\u0131 tarifi120 g \u00e7ilek re\u00e7eli (glutensiz, vegan)200 g \u00e7\u0131rp\u0131labilir bitkisel krema (glutensiz, soyas\u0131z)1\/4 \u00e7ay ka\u015f\u0131\u011f\u0131 vanilya tozu500 g \u00e7ilek (taze, orta boy)100 ml su50 g toz \u015feker\t\n\t\n\t\t\u00c7ilek Re\u00e7eli\u00c7ilekler iri ise birka\u00e7 par\u00e7aya b\u00f6l\u00fcn, ard\u0131ndan t\u00fcm malzemeleri bir tencereye al\u0131n.K\u0131s\u0131k ate\u015fte, \u015feker tamamen eriyene kadar s\u00fcrekli kar\u0131\u015ft\u0131r\u0131n.Ate\u015fi y\u00fckseltin ve re\u00e7eli 3 ila 5 dakika kaynat\u0131n.Ate\u015fi orta seviyeye indirin ve re\u00e7el koyula\u015f\u0131p k\u0131vam alana kadar ara ara kar\u0131\u015ft\u0131rarak pi\u015firmeye devam edin.Re\u00e7eli temiz bir kaba aktar\u0131n.Oda s\u0131cakl\u0131\u011f\u0131nda so\u011futun, ard\u0131ndan buzdolab\u0131nda saklay\u0131n.PandispanyaVegan ayran i\u00e7in yulaf s\u00fct\u00fc ile sirkeyi bir kapta kar\u0131\u015ft\u0131r\u0131n.Birka\u00e7 dakika bekletip kesilip koyula\u015fmas\u0131n\u0131 sa\u011flay\u0131n.T\u00fcm kuru malzemeleri geni\u015f bir kasede \u00e7\u0131rpma teliyle kar\u0131\u015ft\u0131r\u0131n.Vegan ayran\u0131 ve eritilmi\u015f vegan tereya\u011f\u0131n\u0131 kuru malzemelere ekleyin; \u00e7\u0131rpma teli veya elektrikli mikserle p\u00fcr\u00fczs\u00fcz bir hamur elde edene kadar kar\u0131\u015ft\u0131r\u0131n.F\u0131r\u0131n\u0131 170\u00b0C'ye \u0131s\u0131t\u0131n.F\u0131r\u0131n tepsisine pi\u015firme ka\u011f\u0131d\u0131 serin ve hamuru tepsiye d\u00f6k\u00fcn.20-25 dakika pi\u015firin.Keki kesmeden \u00f6nce tamamen so\u011fumas\u0131n\u0131 bekleyin.Hemen kullanmayacaksan\u0131z buzdolab\u0131nda saklay\u0131n.Vanilyal\u0131 Pastac\u0131 Kremas\u0131Yulaf s\u00fct\u00fc, \u015feker, vanilya ve m\u0131s\u0131r ni\u015fastas\u0131n\u0131 bir tencereye al\u0131n ve m\u0131s\u0131r ni\u015fastas\u0131 tamamen \u00e7\u00f6z\u00fclene kadar iyice kar\u0131\u015ft\u0131r\u0131n.Orta ate\u015fte, koyula\u015f\u0131p k\u0131vam alana kadar \u00e7\u0131rpma teliyle s\u00fcrekli kar\u0131\u015ft\u0131rarak pi\u015firin.Tencereyi ocaktan al\u0131n.So\u011fuk tereya\u011f\u0131n\u0131 ekleyip kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan topak kalmamas\u0131 i\u00e7in s\u00fczge\u00e7ten ge\u00e7irin.Kreman\u0131n y\u00fczeyine de\u011fecek \u015fekilde stre\u00e7 filmle kapat\u0131n ve oda s\u0131cakl\u0131\u011f\u0131nda bekletin.Vanilyal\u0131 ve \u00c7ilekli Muslin Kremas\u0131Pastac\u0131 kremas\u0131n\u0131n tamamen so\u011fuyup oda s\u0131cakl\u0131\u011f\u0131na geldi\u011finden emin olun.Yumu\u015fam\u0131\u015f vegan tereya\u011f\u0131n\u0131 vanilyal\u0131 pastac\u0131 kremas\u0131yla birle\u015ftirin.El mikseri veya stand mikserle, hafif ve ipeksi bir k\u0131vam alana kadar tereya\u011f\u0131n\u0131 azar azar ekleyip \u00e7\u0131rp\u0131n.Muslin kremay\u0131 iki ayr\u0131 kaseye e\u015fit \u015fekilde payla\u015ft\u0131r\u0131n.\u00c7ilek re\u00e7elini kreman\u0131n yar\u0131s\u0131na ekleyin ve p\u00fcr\u00fczs\u00fcz bir k\u0131vam alana kadar iyice kar\u0131\u015ft\u0131r\u0131n.\u00dczerlerini kapat\u0131p serin bir yerde bekletin, buzdolab\u0131na kald\u0131rmay\u0131n.\u015eeker \u015eurubuSu ve \u015fekeri bir tencerede kaynat\u0131n.Ocaktan al\u0131p kenarda bekletin.Vanilyal\u0131 \u00c7\u0131rp\u0131lm\u0131\u015f KremaKrema ve vanilyay\u0131 bir kaseye al\u0131n ve sert tepeler olu\u015fana kadar \u00e7\u0131rp\u0131n.Hemen kullanmayacaksan\u0131z buzdolab\u0131nda saklay\u0131n.Pastan\u0131n Birle\u015ftirilmesiKekten iki yuvarlak par\u00e7a kesin.Birini 23 cm'lik pasta \u00e7emberiyle ayn\u0131 boyda, di\u011ferini i\u00e7ine rahat\u00e7a s\u0131\u011fmas\u0131 i\u00e7in biraz daha k\u00fc\u00e7\u00fck kesin.Asetat \u015feritle kaplanm\u0131\u015f, 23 cm \u00e7ap\u0131nda ve 4 cm (1,5 in\u00e7) derinli\u011finde pasta \u00e7emberini haz\u0131rlay\u0131n.\u0130lk keki tabana yerle\u015ftirip \u015feker \u015furubuyla \u0131slat\u0131n, ard\u0131ndan kenarlara vanilyal\u0131 ve \u00e7ilekli muslin kremay\u0131 d\u00f6n\u00fc\u015f\u00fcml\u00fc olarak s\u0131k\u0131n.S\u0131k\u0131lm\u0131\u015f kremalar\u0131 \u00e7embere do\u011fru bast\u0131r\u0131n, ard\u0131ndan \u00e7emberi tamamen kaplayacak \u015fekilde yukar\u0131 do\u011fru s\u0131vay\u0131n.Kekin \u00fczerine bir kat muslin krema yay\u0131n.\u00dczerine yakla\u015f\u0131k 150 gram \u00e7ilek re\u00e7eli ekleyin.A\u00e7\u0131l\u0131 bir spatula ile e\u015fit \u015fekilde yay\u0131n.\u0130kinci keki ortaya yerle\u015ftirip \u015feker \u015furubuyla \u0131slat\u0131n, ard\u0131ndan \u00fczerini dolduracak \u015fekilde bir kat muslin krema yay\u0131n.Fazla kremay\u0131 s\u0131y\u0131r\u0131n ve pastay\u0131 en az bir saat dondurucuda dinlendirin.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/169992","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=169992"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/169992\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/164524"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=169992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=169992"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=169992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}