{"id":4725,"date":"2021-10-09T15:43:11","date_gmt":"2021-10-09T13:43:11","guid":{"rendered":"http:\/\/www.blue-bears.com\/blog\/?p=4725"},"modified":"2021-10-09T15:47:17","modified_gmt":"2021-10-09T13:47:17","slug":"pate-sablee","status":"publish","type":"post","link":"http:\/\/www.blue-bears.com\/blog\/?p=4725","title":{"rendered":"P\u00e2te sabl\u00e9e"},"content":{"rendered":"<h4>Ingr\u00e9dients :<\/h4>\n<ul>\n<li>Farine : 250 g<\/li>\n<li>Sucre (semoule ou mieux Glace) : 125 g<\/li>\n<li>Beurre : 100 g<\/li>\n<li>Sel : 1 pinc\u00e9e<\/li>\n<li>\u0153uf : 1<\/li>\n<li>2 feuilles de papier cuisson<\/li>\n<li>1 rouleau patisserie<\/li>\n<li>R\u00e9cipients\u00a0 + moules cuisson.<\/li>\n<\/ul>\n<h4>Option :<\/h4>\n<ul>\n<li>1 zeste citron<\/li>\n<li>1 zeste orange<\/li>\n<\/ul>\n<h4>Pr\u00e9paration :<\/h4>\n<ol>\n<li>Dans un bol, d\u00e9layez l\u2019\u0153uf avec le sucre en poudre et une pinc\u00e9e de sel.<\/li>\n<li>Mettez la farine sur le plan de travail, faites un puits au centre, versez-y le contenu du bol et le zeste de citron, puis le beurre mou (T\u00b0 ambiante) (surtout pas du beurre liquide!).<\/li>\n<li>Malaxez le tout jusqu&rsquo;\u00e0 obtenir une p\u00e2te homog\u00e8ne =&gt; faire une boule =&gt; mettre sur 1 feuille de papier cuisson<\/li>\n<li>\u00c9craser la boule \u00e0 main pour atteindre une galette de 1 \u00e0 2 cm d&rsquo;\u00e9paisseur<\/li>\n<li>Placer la seconde feuille de papier cuisson par dessus<\/li>\n<li>\u00c9taler au rouleau sur la feuille de papier (\u00e9vite que cela colle au rouleau).\n<ol>\n<li>Laisser \u00e9ventuellement le papier cuisson dessous dans le moule pour un d\u00e9moulage facile.<\/li>\n<li>Soit mettre la garniture tout de suite =&gt; si doit cuire avec.<\/li>\n<li>Soit cuire d&rsquo;abord en prot\u00e9geant la p\u00e2te avec un papier cuisson dessus et garnir ensuite.<\/li>\n<\/ol>\n<\/li>\n<li>Cuisson 15 minutes \u00e0 180\u00b0<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : Farine : 250 g Sucre (semoule ou mieux Glace) : 125 g Beurre : 100 g Sel : 1 pinc\u00e9e [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-4725","post","type-post","status-publish","format-standard","hentry","category-cuisine"],"_links":{"self":[{"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/4725","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4725"}],"version-history":[{"count":4,"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/4725\/revisions"}],"predecessor-version":[{"id":4729,"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/4725\/revisions\/4729"}],"wp:attachment":[{"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4725"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.blue-bears.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}