{"id":1264,"date":"2016-08-24T10:35:36","date_gmt":"2016-08-24T10:35:36","guid":{"rendered":"http:\/\/faugeron.net\/cheese-nan"},"modified":"2019-01-06T11:50:45","modified_gmt":"2019-01-06T10:50:45","slug":"cheese-nan","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=1264","title":{"rendered":"Cheese nan"},"content":{"rendered":"<ul>\n<li>250 g de farine<\/li>\n<li>1 yaourt nature<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/li>\n<li>1 pinc\u00e9e de sel fin<\/li>\n<li>1 pinc\u00e9e de sucre en poudre<\/li>\n<li>4 g de levure s\u00e8che du boulanger<\/li>\n<li>1 pinc\u00e9e de levure chimique<\/li>\n<li>10 parts de \u00ab\u00a0vache qui rit\u00a0\u00bb<\/li>\n<li>20 g de beurre 1\/2 sel fondu<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p>Avec le crochet, m\u00e9langer la farine avec le sel, le sucre et la levure chimique. Ajouter le yaourt, l&rsquo;huile, la levure s\u00e8che et 10 cl d&rsquo;eau ti\u00e8de.<\/p>\n<p>P\u00e9trir pendant 10 minutes environ jusqu&rsquo;\u00e0 ce que la p\u00e2te soit souple.<\/p>\n<p>D\u00e9poser dans un saladier farin\u00e9, couvert d&rsquo;un torchon propre et laisser reposer 2 heures.<\/p>\n<p>Pr\u00e9chauffer le four \u00e0 50 degr\u00e9s.<\/p>\n<p>Faire 20 p\u00e2tons, les aplatir. Sur une moiti\u00e9 d\u00e9poser 1 vache qui rit et la recouvrir avec une autre moiti\u00e9. Bien sceller les deux parties.<\/p>\n<p>Faire cuire chaque nan \u00e0 sec dans une po\u00eale bien chaude sans mati\u00e8re grasse. Une fois cuit, badigeonner avec du beurre chaque nan. Garder chaud au four\u00a0jusqu&rsquo;au moment de servir.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>250 g de farine 1 yaourt nature 2 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive 1 pinc\u00e9e de sel fin 1 pinc\u00e9e de sucre en poudre 4 g de levure s\u00e8che du boulanger 1 pinc\u00e9e de levure chimique 10 parts de \u00ab\u00a0vache qui rit\u00a0\u00bb 20 g de beurre 1\/2 sel fondu<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34,14],"tags":[],"class_list":["post-1264","post","type-post","status-publish","format-standard","hentry","category-c40-divers","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-ko","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1264","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1264"}],"version-history":[{"count":5,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1264\/revisions"}],"predecessor-version":[{"id":2107,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1264\/revisions\/2107"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1264"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1264"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1264"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}