{"id":171620,"title":"Mangolu glutensiz vegan \u00e7ikolatal\u0131 pasta","modified":"2026-09-18T22:07:39+02:00","plain":"D\u00fczg\u00fcn dilimlenen, katlar\u0131 belirgin ve a\u011f\u0131rl\u0131k yapmadan k\u0131vam\u0131n\u0131 koruyan bir musa sahip \u00e7ikolatal\u0131 pasta m\u0131 istiyorsun? Bu pastada \u00f6nce bitter \u00e7ikolatan\u0131n yo\u011fun tad\u0131 \u00f6ne \u00e7\u0131k\u0131yor, ard\u0131ndan mango daha ferah ve belirgin bir tatla geliyor. Sonu\u00e7 az \u015fekerli, yumurtas\u0131z, s\u00fct \u00fcr\u00fcn\u00fc i\u00e7ermeyen ve glutensiz bir pasta.\n\n\n\nBu, kat kat birle\u015ftirilen, \u00f6zen isteyen ama yap\u0131m\u0131 anla\u015f\u0131l\u0131r bir pasta; yeter ki birle\u015ftirme boyunca musu s\u0131cak tut. Ard\u0131ndan sitedeki di\u011fer glutensiz pastac\u0131l\u0131k tariflerini de deneyebilirsin.\n\n\n\nBol \u00e7ikolatal\u0131 bir ba\u015fka vegan pasta: vegan \u00e7ikolatal\u0131 mus pasta.\n\n\n\nBa\u015f\u0131ndan sonuna kadar tutarl\u0131 bir sonu\u00e7 elde etmek i\u00e7in t\u00fcm malzemeleri gram\u0131 gram\u0131na tart.\n\n\n\n\u00c7ikolatal\u0131 ve mangolu mus pasta nedir?\n\n\n\nBu, d\u00f6n\u00fc\u015f\u00fcml\u00fc olarak yerle\u015ftirilen sekiz kattan olu\u015fan y\u00fcksek bir pasta: d\u00f6rt kat \u00e7ikolatal\u0131 pandispanya ve d\u00f6rt kat mangolu \u00e7ikolatal\u0131 mus. Pandispanya tepside pi\u015firilip ard\u0131ndan kesiliyor; b\u00f6ylece d\u00fczg\u00fcn ve e\u015fit katlar elde ediliyor. En \u00fcstteki mus kat\u0131 daha kal\u0131n oluyor ve \u00fczeri spiral desenle tamamlan\u0131yor.\n\n\n\nBu versiyonu farkl\u0131 k\u0131lan, bitter \u00e7ikolata ile mango aras\u0131ndaki kar\u015f\u0131tl\u0131k. Musa \u015feker eklenmiyor; mango ve \u00e7ikolata zaten gereken tatl\u0131l\u0131\u011f\u0131 sa\u011fl\u0131yor. Agar agar, musa hafif bir doku verirken dilimlendi\u011finde \u015feklini korumas\u0131n\u0131 da sa\u011fl\u0131yor.\n\n\n\nPandispanya ise sade malzemelerle haz\u0131rlan\u0131yor: glutensiz un, kakao, \u015feker ve bitkisel tereya\u011f\u0131 yerine zeytinya\u011f\u0131. Asitle kesilmi\u015f bitkisel s\u00fct hafif\u00e7e koyula\u015farak bir buttermilk alternatifi g\u00f6revi g\u00f6r\u00fcyor; bu da yumurta kullanmadan yumu\u015fak bir i\u00e7 doku elde etmeye yard\u0131mc\u0131 oluyor. Bu, glutensiz pastac\u0131l\u0131k \u00f6nerilerimde de yer verdi\u011fim p\u00fcf noktalar\u0131ndan biri.\n\n\n\nTemel malzemeler\n\n\n\nTemelde kakao, kabartma tozu ve karbonatla kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f \u00e7ok ama\u00e7l\u0131 glutensiz un var. \u015eeker olarak demerara \u015fekeri veya esmer \u015feker kullanabilirsin. Ya\u011f olarak bitkisel tereya\u011f\u0131 yerine zeytinya\u011f\u0131 tercih et.\n\n\n\nBitkisel buttermilk alternatifi i\u00e7in yulaf s\u00fct\u00fc veya pirin\u00e7 s\u00fct\u00fc kullan\u0131p limon suyu ya da beyaz sirke ekleyebilirsin. Asit, bitkisel s\u00fct\u00fc hafif\u00e7e koyula\u015ft\u0131r\u0131r. Kar\u0131\u015f\u0131ma eklemeden \u00f6nce biraz kesilmesi i\u00e7in 5 dakika beklet.\n\n\n\nMus i\u00e7in mango p\u00fcresi, bitkisel krema, limon suyu, agar agar ve %80 kakaolu bitter \u00e7ikolata gerekiyor. Boiron mango p\u00fcren yoksa taze veya dondurulmu\u015f olgun mango par\u00e7alar\u0131n\u0131 blenderdan ge\u00e7ir; p\u00fcre lifliyse s\u00fczge\u00e7ten ge\u00e7ir. \u00c7ikolatal\u0131 mango \u015furubu daha sonra pandispanya katlar\u0131n\u0131 \u0131slatmak i\u00e7in kullan\u0131l\u0131yor; di\u011fer haz\u0131rl\u0131klar\u0131 yaparken \u015furubu bir kenarda veya buzdolab\u0131nda bekletebilirsin.\n\n\n\nCan\u0131n muz ve kahve mi \u00e7ekiyor? Vegan banoffee turta seni bekliyor.\n\n\n\nTeknik ipu\u00e7lar\u0131 ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\nBu pasta her \u015feyden \u00f6nce d\u00fczenli \u00e7al\u0131\u015fmay\u0131 gerektiriyor. Pandispanya ince ve e\u015fit olmal\u0131, mus s\u0131cak kalmal\u0131 ve birle\u015ftirme s\u0131ras\u0131nda uzun aralar verilmemeli. Bu \u00fc\u00e7 noktaya dikkat edersen gerisi gelir.\n\n\n\n\u00c7ikolatal\u0131 pandispanya i\u00e7in\n\n\n\nF\u0131r\u0131n\u0131 170\u00b0C'ye \u0131s\u0131t ve b\u00fcy\u00fck bir f\u0131r\u0131n tepsisine pi\u015firme k\u00e2\u011f\u0131d\u0131 ser. \u0130stersen pandispanyay\u0131 kelep\u00e7eli kal\u0131pta da pi\u015firebilirsin, ancak tepside pi\u015firmek katlar\u0131 kesmeyi kolayla\u015ft\u0131r\u0131r. Kuru malzemeleri birlikte ele; bu, en ba\u015ftan homojen bir hamur elde etmeye yard\u0131mc\u0131 olur.\n\n\n\nArd\u0131ndan s\u0131v\u0131 malzemeleri kuru malzemelerle kar\u0131\u015ft\u0131r ve yaln\u0131zca p\u00fcr\u00fczs\u00fcz bir hamur elde edene kadar \u00e7\u0131rp. Hamuru yakla\u015f\u0131k 0,5 cm kal\u0131nl\u0131\u011f\u0131nda, ince ve e\u015fit bir kat halinde yay. Pi\u015firme 13\u201316 dakika s\u00fcrer: do\u011fru pi\u015fme i\u015fareti, pandispanyan\u0131n \u00fcst y\u00fczeyindeki pi\u015firme k\u00e2\u011f\u0131d\u0131ndan kolayca ayr\u0131lmas\u0131d\u0131r.\n\n\n\nKesmeden \u00f6nce tamamen so\u011fumas\u0131n\u0131 bekle. H\u00e2l\u00e2 \u0131l\u0131ksa kenarlar\u0131 daha kolay da\u011f\u0131l\u0131r ve katlar daha az d\u00fczg\u00fcn olur. Ard\u0131ndan \u00e7emberle tam ayn\u0131 boyutta diskler kes.\n\n\n\nMangolu \u00e7ikolatal\u0131 mus i\u00e7in\n\n\n\nMango p\u00fcresini agar agar, bitkisel krema ve limon suyuyla birlikte k\u00fc\u00e7\u00fck bir tencerede, s\u00fcrekli \u00e7\u0131rparak k\u0131sa s\u00fcreli kaynama noktas\u0131na gelene kadar \u0131s\u0131t. Kar\u0131\u015f\u0131m kaynay\u0131nca \u00fczerini kapat ve kesilmesini \u00f6nlemek i\u00e7in s\u0131cak tut. Agar agar burada hem k\u0131vam\u0131 hem de dokuyu etkileyerek yo\u011fun ve s\u0131k\u0131 bir k\u00fctle yerine daha hafif bir yap\u0131 sa\u011flar.\n\n\n\nBitter \u00e7ikolatay\u0131 Pyrex bir k\u00e2sede, benmari usul\u00fc veya mikrodalgada erit. Mangolu agar agar baz\u0131n\u0131 \u00e7ikolatayla kar\u0131\u015ft\u0131rmak i\u00e7in k\u00e2seyi s\u0131cak su dolu bir tencerenin \u00fczerine yerle\u015ftir. \u00c7\u0131rp\u0131c\u0131 veya el blender\u0131 kullanabilirsin, ancak tamamen p\u00fcr\u00fczs\u00fcz bir kar\u0131\u015f\u0131m elde etmelisin.\n\n\n\nBirle\u015ftirme boyunca bu kar\u0131\u015f\u0131m\u0131 daima s\u0131cak suyun \u00fczerinde tut. Agar agar oda s\u0131cakl\u0131\u011f\u0131nda h\u0131zla jelle\u015fti\u011finden, baz so\u011fursa mus daha yay\u0131lmadan kat\u0131la\u015fmaya ba\u015flar. Haz\u0131r mus da s\u0131cak su banyosunda s\u0131cak tutulmal\u0131.\n\n\n\nKremay\u0131 yaln\u0131zca hafif\u00e7e sertle\u015fene kadar \u00e7\u0131rp. \u00d6nce yar\u0131s\u0131n\u0131 s\u0131cak mangolu \u00e7ikolatal\u0131 baza yedir, ard\u0131ndan kalan\u0131n\u0131 ekle. \u0130ki a\u015famada eklemek, birle\u015ftirme s\u0131ras\u0131nda musun homojen ve kolay yay\u0131labilir kalmas\u0131na yard\u0131mc\u0131 olur.\n\n\n\nBirle\u015ftirme i\u00e7in\n\n\n\n18 cm \u00e7ap\u0131nda metal bir pasta \u00e7emberinin i\u00e7ini 17 cm y\u00fcksekli\u011finde bir asetat \u015feritle kapla ve \u00e7emberi b\u00fcy\u00fck bir taba\u011f\u0131n ya da pasta altl\u0131\u011f\u0131n\u0131n \u00fczerine yerle\u015ftir. Kal\u0131ptan \u00e7\u0131kar\u0131ld\u0131\u011f\u0131nda kenarlar\u0131n p\u00fcr\u00fczs\u00fcz olmas\u0131 i\u00e7in \u015ferit, \u00e7emberin i\u00e7 duvar\u0131na iyice oturmal\u0131. Pastan\u0131n t\u00fcm \u00e7evresinde g\u00f6r\u00fclen d\u00fczg\u00fcn katlar\u0131 sa\u011flayan budur.\n\n\n\n\u0130lk pandispanya diskini tabana, tam ortalanm\u0131\u015f ve yerine iyice oturmu\u015f \u015fekilde yerle\u015ftir. \u00c7ikolatal\u0131 mango \u015furubuyla \u0131slat. Her pandispanya kat\u0131na bu \u015furubu uygula; aksi halde pasta daha kuru olur ve musla aras\u0131ndaki doku fark\u0131 daha az dengeli kal\u0131r.\n\n\n\nMusu a\u00e7\u0131l\u0131 bir spatulayla yakla\u015f\u0131k 1,3 cm kal\u0131nl\u0131\u011f\u0131nda e\u015fit katlar halinde yay, ard\u0131ndan hava bo\u015fluklar\u0131n\u0131 gidermek i\u00e7in hafif\u00e7e vur. Kat y\u00fcksekli\u011finin d\u00fczenli olmas\u0131 i\u00e7in t\u00fcm mus katlar\u0131n\u0131 yakla\u015f\u0131k ayn\u0131 kal\u0131nl\u0131kta tut. Toplamda sekiz kat elde etmelisin: d\u00f6rt pandispanya ve d\u00f6rt mus kat\u0131.\n\n\n\nEn \u00fcstteki mus kat\u0131 di\u011ferlerinden daha kal\u0131n olmal\u0131. Spatulan\u0131n ucuyla merkezden kenarlara do\u011fru bir spiral \u00e7izerek bitir. Sade bir son dokunu\u015f olsa da bu t\u00fcr y\u00fcksek pastalarda g\u00f6rsel olarak \u00e7ok iyi durur.\n\n\n\nSaklama\n\n\n\nBirle\u015ftirildikten sonra musun iyice sertle\u015fmesi i\u00e7in pasta buzdolab\u0131nda en az 4\u20136 saat veya bir gece dinlenmeli. Daha h\u0131zl\u0131 sertle\u015fmesini istiyorsan 1 saat dondurucuda bekletebilirsin. Her iki durumda da \u00e7emberi \u00e7\u0131karmadan \u00f6nce pastan\u0131n iyice sertle\u015fmesini bekle.\n\n\n\nKal\u0131ptan \u00e7\u0131kar\u0131rken \u00fczerine kakao serp, \u00e7emberi kald\u0131r ve kenarlar\u0131n d\u00fczg\u00fcn kalmas\u0131 i\u00e7in asetat\u0131 yava\u015f\u00e7a ay\u0131r. Servis i\u00e7in s\u0131cak bir b\u0131\u00e7akla dilimle. B\u00f6ylece katlar daha d\u00fczg\u00fcn kal\u0131r ve mus daha az ezilir.\n\n\n\nKatlar\u0131n\u0131 ev yap\u0131m\u0131 vegan pastac\u0131 kremas\u0131yla birle\u015ftir.\n\n\n\nBu tarif vegan tariflerim aras\u0131nda da yer al\u0131yor.\n\n\n\nTarif, \u015fef Rommel Reyes taraf\u0131ndan geli\u015ftirildi. \u00c7al\u0131\u015fmalar\u0131n\u0131 Instagram hesab\u0131nda, Substack b\u00fclteninde ve YouTube kanal\u0131nda bulabilirsin.\n\n\n\n\n\n\tMangolu glutensiz vegan \u00e7ikolatal\u0131 pasta\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t210 g glutensiz \u00e7ok ama\u00e7l\u0131 un38 g organik kakao tozu135 g demerara \u015fekeri veya esmer \u015feker11 g kabartma tozu6 g karbonat70 g zeytinya\u011f\u0131Vegan buttermilk:300 g glutensiz barista tipi yulaf veya pirin\u00e7 s\u00fct\u00fc20 g limon suyu veya beyaz sirke170 g s\u00fct \u00fcr\u00fcnleri i\u00e7ermeyen\/glutensiz tam ya\u011fl\u0131 krema140 g mango p\u00fcresi, Boiron (veya p\u00fcre haline getirilmi\u015f olgun mango)20 g limon suyu6 g agar agar tozu250 g s\u00fct \u00fcr\u00fcnleri i\u00e7ermeyen\/glutensiz %80 bitter \u00e7ikolata330 g s\u00fct \u00fcr\u00fcnleri i\u00e7ermeyen\/glutensiz \u00e7\u0131rp\u0131lm\u0131\u015f tam ya\u011fl\u0131 krema200 g s\u0131cak su15 g kakao tozu70 g mango p\u00fcresi20 g limon suyu\t\n\t\n\t\tPlaque de biscuit au chocolatF\u0131r\u0131n\u0131 \u00f6nceden 170 \u00b0C'ye \u0131s\u0131t ve b\u00fcy\u00fck bir f\u0131r\u0131n tepsisine pi\u015firme ka\u011f\u0131d\u0131 ser.Kuru malzemeleri bir kar\u0131\u015ft\u0131rma kab\u0131na ele: glutensiz un, kakao tozu, kabartma tozu ve bir tutam tuz.Ba\u015fka bir kapta yulaf s\u00fct\u00fc ile elma sirkesini kar\u0131\u015ft\u0131r. Hafif\u00e7e kesilmesi i\u00e7in bu kar\u0131\u015f\u0131m\u0131 5 dakika dinlendir.S\u0131v\u0131 kar\u0131\u015f\u0131m\u0131 kuru malzemelerle birle\u015ftir ve p\u00fcr\u00fczs\u00fcz bir k\u0131vam elde edene kadar \u00e7\u0131rp.Hamuru f\u0131r\u0131n tepsisine e\u015fit \u015fekilde d\u00f6k ve yakla\u015f\u0131k yar\u0131m santimetre kal\u0131nl\u0131\u011f\u0131nda, ince ve d\u00fczg\u00fcn bir tabaka halinde yay.13\u201316 dakika veya \u00fcstteki pandispanya pi\u015firme ka\u011f\u0131d\u0131ndan kolayca ayr\u0131lana kadar pi\u015fir. Kesmeden \u00f6nce pandispanyay\u0131 tamamen so\u011fumaya b\u0131rak.Sirop mangue-chocolatT\u00fcm malzemeleri birle\u015ftir ve kakao tozunu \u00e7\u00f6z\u00fcnd\u00fcrmek i\u00e7in kar\u0131\u015ft\u0131r. Pastay\u0131 birle\u015ftirene kadar bir kenarda veya buzdolab\u0131nda beklet.Mousse mangue-chocolatBoiron mango p\u00fcresi bulam\u0131yorsan \u015funu yap: taze veya dondurulmu\u015f olgun mango par\u00e7alar\u0131n\u0131 p\u00fcr\u00fczs\u00fcz bir k\u0131vam alana kadar blenderdan ge\u00e7ir, ard\u0131ndan gerekirse liflerini ay\u0131rmak i\u00e7in s\u00fcz.Mango p\u00fcresini, agar agar tozunu, tam ya\u011fl\u0131 kremay\u0131 ve limon suyunu k\u00fc\u00e7\u00fck bir tencerede kar\u0131\u015ft\u0131r. S\u00fcrekli \u00e7\u0131rparak h\u0131zla kaynama noktas\u0131na getir. Kar\u0131\u015f\u0131m\u0131n kesilmesini \u00f6nlemek i\u00e7in \u00fczerini kapat ve s\u0131cak bir yerde tut.Bitter \u00e7ikolatay\u0131 \u0131s\u0131ya dayan\u0131kl\u0131 cam bir kapta benmari usul\u00fc veya mikrodalgada erit.S\u0131cak su dolu bir tencerenin \u00fczerine yerle\u015ftirilmi\u015f bir kapta mango-agar kar\u0131\u015f\u0131m\u0131n\u0131 eritilmi\u015f \u00e7ikolatayla bir \u00e7\u0131rp\u0131c\u0131 veya el blender\u0131 yard\u0131m\u0131yla p\u00fcr\u00fczs\u00fcz olana kadar kar\u0131\u015ft\u0131r. Mango-\u00e7ikolata kar\u0131\u015f\u0131m\u0131n\u0131 s\u0131cak tutmak i\u00e7in kab\u0131 s\u0131cak su dolu tencerenin \u00fczerinde b\u0131rak. Agar agar oda s\u0131cakl\u0131\u011f\u0131nda h\u0131zla jelle\u015fti\u011finden, pastay\u0131 daha sonra birle\u015ftirmek i\u00e7in musu s\u0131cak tutmak \u00f6nemlidir.Tam ya\u011fl\u0131 kremay\u0131 hafif\u00e7e sertle\u015fene kadar \u00e7\u0131rp. \u00c7\u0131rp\u0131lm\u0131\u015f kreman\u0131n yar\u0131s\u0131n\u0131 s\u0131cak mango-\u00e7ikolata kar\u0131\u015f\u0131m\u0131na ekleyip homojen olana kadar kar\u0131\u015ft\u0131r. Kalan \u00e7\u0131rp\u0131lm\u0131\u015f kremay\u0131 da ekleyip mus p\u00fcr\u00fczs\u00fcz ve iyice kar\u0131\u015fm\u0131\u015f olana kadar kar\u0131\u015ft\u0131r. Musu s\u0131cak tutmak i\u00e7in kab\u0131n\u0131 s\u0131cak su dolu tencerenin \u00fczerine yerle\u015ftir.Montage du g\u00e2teauPasta \u00e7emberini ve asetat \u015feridini haz\u0131rla: b\u00fcy\u00fck bir tabak veya pasta kartonu \u00fczerine yerle\u015ftirdi\u011fin 18 cm'lik metal pasta \u00e7emberinin i\u00e7ini 17 cm y\u00fcksekli\u011finde bir asetat \u015feridiyle kapla. D\u00fczg\u00fcn ve p\u00fcr\u00fczs\u00fcz kenarlar elde etmek i\u00e7in asetat\u0131n pasta \u00e7emberinin i\u00e7 duvar\u0131na tam oturdu\u011fundan emin ol.Pandispanyay\u0131 pasta \u00e7emberinin boyutuna g\u00f6re kes. \u0130lk \u00e7ikolatal\u0131 pandispanya kat\u0131n\u0131 pasta \u00e7emberinin taban\u0131na yerle\u015ftir. Tam oturdu\u011fundan ve ortaland\u0131\u011f\u0131ndan emin ol, ard\u0131ndan mango-\u00e7ikolata \u015furubuyla \u0131slat.Pandispanyan\u0131n \u00fczerine bir kat mango-\u00e7ikolata musu ekle. A\u00e7\u0131l\u0131 bir spatulayla yakla\u015f\u0131k 1,3 cm kal\u0131nl\u0131\u011f\u0131nda e\u015fit \u015fekilde yay. Olas\u0131 hava bo\u015fluklar\u0131n\u0131 gidermek i\u00e7in hafif\u00e7e vur.\u00c7ikolatal\u0131 pandispanya ve mango-\u00e7ikolata musu katlar\u0131n\u0131 d\u00f6n\u00fc\u015f\u00fcml\u00fc olarak yerle\u015ftirmeye devam et. Her mus kat\u0131 yakla\u015f\u0131k ayn\u0131 kal\u0131nl\u0131kta olmal\u0131 ve her kat\u0131n y\u00fcksekli\u011fi her yerde e\u015fit tutulmal\u0131.Sonunda sekiz kat\u0131n olmal\u0131: d\u00f6rt kat \u00e7ikolatal\u0131 pandispanya ve d\u00f6rt kat mango-\u00e7ikolata musu.En \u00fcstteki mus kat\u0131 daha kal\u0131n olmal\u0131. \u00dcst y\u00fczeyde spiral bir desen olu\u015fturmak i\u00e7in spatulan\u0131n ucuyla merkezden kenarlara do\u011fru spiral hareketler yap.Musun iyice sertle\u015fmesi i\u00e7in en az 4\u20136 saat veya bir gece boyunca buzdolab\u0131nda beklet. H\u0131zla sertle\u015fmesi i\u00e7in pastay\u0131 bir saat dondurucuda da bekletebilirsin.Pasta yeterince sertle\u015fti\u011finde \u00fczerine kakao tozu serp. Pasta \u00e7emberini dikkatlice \u00e7\u0131kar. Pastan\u0131n kenarlar\u0131n\u0131 ortaya \u00e7\u0131karmak i\u00e7in asetat \u015feridini yava\u015f\u00e7a s\u0131y\u0131r.Haz\u0131r pasta yakla\u015f\u0131k 16 cm y\u00fcksekli\u011finde olmal\u0131 ve d\u00f6n\u00fc\u015f\u00fcml\u00fc katlar\u0131 yanlardan g\u00f6r\u00fcnmeli. S\u0131cak bir b\u0131\u00e7akla kes ve servis et.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/171620","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=171620"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/171620\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/165070"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=171620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=171620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=171620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}