{"id":12703,"date":"2025-08-12T16:05:56","date_gmt":"2025-08-12T13:05:56","guid":{"rendered":"https:\/\/www.es-recetas.top\/?p=12703"},"modified":"2025-08-12T16:05:57","modified_gmt":"2025-08-12T13:05:57","slug":"receta-de-la-famosa-tarta-de-queso-fundido-de-tokio-8-piezas","status":"publish","type":"post","link":"https:\/\/www.es-recetas.top\/?p=12703","title":{"rendered":"Receta de la famosa tarta de queso fundido de Tokio (8 piezas)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Estas&nbsp;<strong>famosas tartas de queso fundido de Tokio<\/strong>&nbsp;son mantecosas, cremosas y ligeramente \u00e1cidas, con una cubierta bellamente caramelizada. Con un solo bocado, entender\u00e1s por qu\u00e9 se han vuelto ic\u00f3nicas en todo el mundo. La corteza es crujiente pero tierna, y el rico relleno de queso se funde en un centro suave y cremoso que es pura comodidad. Servidas calientes, son pura magia, pero incluso fr\u00edas, son peligrosamente adictivas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Me enamor\u00e9 de estas tartas de queso durante un viaje a Tokio. El aroma a mantequilla dorada y queso derretido inundaba la panader\u00eda, atrayendo a la gente a las vitrinas. Al llegar a casa, tuve que recrearlas y, tras muchas pruebas, esta versi\u00f3n ofrece el mismo placer de panader\u00eda. Cada tarta est\u00e1 rellena a mano y untada con yema de huevo para lograr ese acabado dorado brillante, y el relleno se mueve ligeramente al sacarlo del horno. Absolutamente irresistible.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00bfPor qu\u00e9 estas tartas de queso son tan adictivas?<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Centros cremosos y fundidos:<\/strong>\u00a0el relleno es sedoso, con queso y con la cantidad justa de dulce y salado.<\/li>\n\n\n\n<li><strong>Corteza crujiente y mantecosa:<\/strong>\u00a0la harina de almendras agrega profundidad y textura adicionales a la base.<\/li>\n\n\n\n<li><strong>Porciones perfectas:<\/strong>\u00a0cada tarta es un capricho individual, sin necesidad de cortarla ni ensuciar.<\/li>\n\n\n\n<li><strong>Mejor que la panader\u00eda:<\/strong>\u00a0Reci\u00e9n salido del horno, nada se compara con la versi\u00f3n casera.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes que necesitar\u00e1s<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Para la corteza<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>60 g de mantequilla sin sal, ablandada<\/li>\n\n\n\n<li>50 g de az\u00facar en polvo<\/li>\n\n\n\n<li>1 g de sal (una pizca peque\u00f1a)<\/li>\n\n\n\n<li>1 yema de huevo<\/li>\n\n\n\n<li>30 g de harina de almendras<\/li>\n\n\n\n<li>110 g de harina baja en gluten (la harina para reposter\u00eda funciona muy bien)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Para el relleno de queso fundido<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>170 g de queso crema a temperatura ambiente<\/li>\n\n\n\n<li>35 g de crema batida<\/li>\n\n\n\n<li>40 g de clara de huevo<\/li>\n\n\n\n<li>40 g de az\u00facar granulada<\/li>\n\n\n\n<li>1 yema de huevo (para pincelar la parte superior)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Herramientas que necesitar\u00e1s<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cuencos para mezclar y batidora de mano el\u00e9ctrica<\/li>\n\n\n\n<li>Esp\u00e1tula de goma y batidor<\/li>\n\n\n\n<li>Moldes para tartas (8 peque\u00f1os y redondos)<\/li>\n\n\n\n<li>Rodillo y bandeja para hornear<\/li>\n\n\n\n<li>Manga pastelera o cuchara para rellenar<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Antes de empezar<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ablande la mantequilla y el queso crema: \u00a1<\/strong>\u00a0Esto hace que la mezcla sea suave y f\u00e1cil, sin grumos!<\/li>\n\n\n\n<li><strong>Enfr\u00ede la masa de tarta:<\/strong>\u00a0una corteza fr\u00eda queda m\u00e1s crujiente y mantiene mejor su forma.<\/li>\n\n\n\n<li><strong>Utilice una b\u00e1scula si es posible:<\/strong>\u00a0la precisi\u00f3n es clave para lograr una textura perfecta, especialmente con el relleno.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Paso a paso para preparar la famosa tarta de queso fundido de Tokio<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>1: Prepara la masa de tarta<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>En un bol, bata la mantequilla ablandada con el az\u00facar en polvo hasta obtener una mezcla suave y esponjosa.<\/li>\n\n\n\n<li>A\u00f1ade la sal y la yema de huevo, mezclando hasta que quede suave.<\/li>\n\n\n\n<li>Incorpore la harina de almendras y luego, poco a poco, la harina baja en gluten. Mezcle hasta que la masa est\u00e9 bien integrada, sin trabajarla demasiado.<\/li>\n\n\n\n<li>Forme un disco plano, envu\u00e9lvalo en film y enfr\u00edelo en el refrigerador durante al menos 30 minutos.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>2: Dar forma y hornear las tartaletas<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Precaliente el horno a 170\u00b0C (340\u00b0F).<\/li>\n\n\n\n<li>Extienda la masa fr\u00eda sobre una superficie ligeramente enharinada hasta que tenga un espesor de aproximadamente \u215b de pulgada.<\/li>\n\n\n\n<li>Cut out rounds to fit your tart molds, gently pressing the dough into each mold and trimming the edges clean.<\/li>\n\n\n\n<li>Prick the bottoms with a fork, then chill the filled molds for another 10 minutes to prevent shrinking.<\/li>\n\n\n\n<li>Bake for 13-15 minutes until lightly golden. Let them cool completely before filling.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>3: Make the Cheese Filling<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a medium bowl, beat the cream cheese until completely smooth.<\/li>\n\n\n\n<li>Add in the whipping cream and sugar, mixing until well incorporated.<\/li>\n\n\n\n<li>Whisk in the egg white until the filling is glossy and slightly airy. Avoid overmixing to keep it light.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>4: Fill the Tart Shells<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Spoon or pipe the cheese filling into the baked tart shells, filling just below the rim.<\/li>\n\n\n\n<li>Gently smooth the tops with the back of a spoon or small spatula.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>5: Brush and Bake Again<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lightly beat the egg yolk and brush a thin layer over the tops of each tart. This gives them that golden, glossy finish.<\/li>\n\n\n\n<li>Bake at 220\u00b0C (428\u00b0F) for 5-7 minutes, or until the tops are caramelized and start to puff slightly.<\/li>\n\n\n\n<li>Watch closely near the end to avoid over browning.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>6: Cool and Serve<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Let the tarts rest for 5-10 minutes to set slightly, then serve warm for the full molten experience.<\/li>\n\n\n\n<li>For a firmer custard, cool completely and chill in the fridge for a few hours they\u2019re delicious either way.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>Chef\u2019s Tip:<\/strong>&nbsp;Want that signature Japanese bakery wobble? Slightly underbake the centers by 30 seconds and serve them while still warm. The spoon dip is unreal.<\/p>\n<\/blockquote>\n\n\n\n<figure class=\"wp-block-image size-full\" id=\"attachment_2725\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"595\" src=\"https:\/\/www.es-recetas.top\/wp-content\/uploads\/2025\/08\/image-29.jpeg\" alt=\"\" class=\"wp-image-12704\" srcset=\"https:\/\/www.es-recetas.top\/wp-content\/uploads\/2025\/08\/image-29.jpeg 1024w, https:\/\/www.es-recetas.top\/wp-content\/uploads\/2025\/08\/image-29-300x174.jpeg 300w, https:\/\/www.es-recetas.top\/wp-content\/uploads\/2025\/08\/image-29-768x446.jpeg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Buttery tart shells filled with creamy molten cheese, golden and glossy on top<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Storage Tips for Tokyo\u2019s Molten Cheese Tarts<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Room Temperature:<\/strong>\u00a0Best enjoyed warm within a few hours of baking for that molten center experience.<\/li>\n\n\n\n<li><strong>Refrigerator:<\/strong>\u00a0Store cooled tarts in an airtight container for up to 3 days. The texture will firm up but remain creamy.<\/li>\n\n\n\n<li><strong>Reheating:<\/strong>\u00a0Warm in a 350\u00b0F (175\u00b0C) oven for 5-7 minutes or until the centers are soft again. Avoid microwaving it can break the filling.<\/li>\n\n\n\n<li><strong>Freezer:<\/strong>\u00a0Freeze unfilled baked shells or filled (unbaked) tarts for up to 1 month. Bake from frozen at 400\u00b0F (200\u00b0C) for 10-12 minutes.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Serving Suggestions<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Serve with a dusting of powdered sugar for a caf\u00e9 style touch.<\/li>\n\n\n\n<li>Add a side of fresh fruit like strawberries or blueberries to balance the richness.<\/li>\n\n\n\n<li>Enjoy with green tea or coffee hot or iced for a cozy bakery at home feel.<\/li>\n\n\n\n<li>Plate individually with a swirl of whipped cream or a caramel drizzle for dinner parties.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">FAQs About Tokyo\u2019s Molten Cheese Tart Recipe<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Why is my filling too runny?<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">It might have been underbaked or the cream cheese wasn\u2019t firm enough. Let the tarts set a few minutes after baking before serving.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Can I use all purpose flour instead of low gluten flour?<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, but the crust will be slightly firmer and less delicate. For a tender shell, cake flour or low gluten is ideal.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Can I skip the almond flour?<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">You can substitute with more flour, but the almond flour gives a richer, more flavorful crust.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Can I make these in muffin tins?<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a1S\u00ed! Simplemente c\u00fabrelos con papel o engr\u00e1salos bien. Ajusta ligeramente el tama\u00f1o y el tiempo de horneado, ya que los moldes para muffins son m\u00e1s profundos que los de tartas.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>\u00bfTienen buen sabor fr\u00edos?<\/strong><\/h4>\n","protected":false},"excerpt":{"rendered":"<p>Estas&nbsp;famosas tartas de queso fundido de Tokio&nbsp;son mantecosas, cremosas y ligeramente \u00e1cidas, con una cubierta bellamente caramelizada. Con un solo bocado, entender\u00e1s por qu\u00e9 se han vuelto ic\u00f3nicas en todo [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":12705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-12703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Receta de la famosa tarta de queso fundido de Tokio (8 piezas) - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.es-recetas.top\/?p=12703\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta de la famosa tarta de queso fundido de Tokio (8 piezas) - Recetas Simple\" \/>\n<meta property=\"og:description\" content=\"Estas&nbsp;famosas tartas de queso fundido de Tokio&nbsp;son mantecosas, cremosas y ligeramente \u00e1cidas, con una cubierta bellamente caramelizada. Con un solo bocado, entender\u00e1s por qu\u00e9 se han vuelto ic\u00f3nicas en todo [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.es-recetas.top\/?p=12703\" \/>\n<meta property=\"og:site_name\" content=\"Recetas Simple\" \/>\n<meta property=\"article:published_time\" content=\"2025-08-12T13:05:56+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-12T13:05:57+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.es-recetas.top\/wp-content\/uploads\/2025\/08\/0-2025-08-12T153550.593.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"lilia\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u041d\u0430\u043f\u0438\u0441\u0430\u043d\u043e\" \/>\n\t<meta name=\"twitter:data1\" content=\"lilia\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u041f\u0440\u0438\u0431\u043b. \u0447\u0430\u0441 \u0447\u0438\u0442\u0430\u043d\u043d\u044f\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 \u0445\u0432\u0438\u043b\u0438\u043d\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.es-recetas.top\/?p=12703\",\"url\":\"https:\/\/www.es-recetas.top\/?p=12703\",\"name\":\"Receta de la famosa tarta de queso fundido de Tokio (8 piezas) - Recetas Simple\",\"isPartOf\":{\"@id\":\"https:\/\/www.es-recetas.top\/#website\"},\"datePublished\":\"2025-08-12T13:05:56+00:00\",\"dateModified\":\"2025-08-12T13:05:57+00:00\",\"author\":{\"@id\":\"https:\/\/www.es-recetas.top\/#\/schema\/person\/c132c5ae3c5e74d8ad4238d4f3e38f4f\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.es-recetas.top\/?p=12703#breadcrumb\"},\"inLanguage\":\"uk\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.es-recetas.top\/?p=12703\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.es-recetas.top\/?p=12703#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\u0413\u043e\u043b\u043e\u0432\u043d\u0430\",\"item\":\"https:\/\/www.es-recetas.top\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Receta de la famosa tarta de queso fundido de Tokio (8 piezas)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.es-recetas.top\/#website\",\"url\":\"https:\/\/www.es-recetas.top\/\",\"name\":\"Recetas Simple\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.es-recetas.top\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"uk\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.es-recetas.top\/#\/schema\/person\/c132c5ae3c5e74d8ad4238d4f3e38f4f\",\"name\":\"lilia\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"uk\",\"@id\":\"https:\/\/www.es-recetas.top\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/53633433a5ae85982ab74acf8cbac9b6fec89e31dee9ceec38fe55d4d368cf4e?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/53633433a5ae85982ab74acf8cbac9b6fec89e31dee9ceec38fe55d4d368cf4e?s=96&d=mm&r=g\",\"caption\":\"lilia\"},\"url\":\"https:\/\/www.es-recetas.top\/?author=3\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Receta de la famosa tarta de queso fundido de Tokio (8 piezas) - Recetas Simple","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.es-recetas.top\/?p=12703","og_locale":"uk_UA","og_type":"article","og_title":"Receta de la famosa tarta de queso fundido de Tokio (8 piezas) - Recetas Simple","og_description":"Estas&nbsp;famosas tartas de queso fundido de Tokio&nbsp;son mantecosas, cremosas y ligeramente \u00e1cidas, con una cubierta bellamente caramelizada. Con un solo bocado, entender\u00e1s por qu\u00e9 se han vuelto ic\u00f3nicas en todo [&hellip;]","og_url":"https:\/\/www.es-recetas.top\/?p=12703","og_site_name":"Recetas Simple","article_published_time":"2025-08-12T13:05:56+00:00","article_modified_time":"2025-08-12T13:05:57+00:00","og_image":[{"width":1200,"height":675,"url":"http:\/\/www.es-recetas.top\/wp-content\/uploads\/2025\/08\/0-2025-08-12T153550.593.png","type":"image\/png"}],"author":"lilia","twitter_card":"summary_large_image","twitter_misc":{"\u041d\u0430\u043f\u0438\u0441\u0430\u043d\u043e":"lilia","\u041f\u0440\u0438\u0431\u043b. \u0447\u0430\u0441 \u0447\u0438\u0442\u0430\u043d\u043d\u044f":"6 \u0445\u0432\u0438\u043b\u0438\u043d"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.es-recetas.top\/?p=12703","url":"https:\/\/www.es-recetas.top\/?p=12703","name":"Receta de la famosa tarta de queso fundido de Tokio (8 piezas) - Recetas Simple","isPartOf":{"@id":"https:\/\/www.es-recetas.top\/#website"},"datePublished":"2025-08-12T13:05:56+00:00","dateModified":"2025-08-12T13:05:57+00:00","author":{"@id":"https:\/\/www.es-recetas.top\/#\/schema\/person\/c132c5ae3c5e74d8ad4238d4f3e38f4f"},"breadcrumb":{"@id":"https:\/\/www.es-recetas.top\/?p=12703#breadcrumb"},"inLanguage":"uk","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.es-recetas.top\/?p=12703"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.es-recetas.top\/?p=12703#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"\u0413\u043e\u043b\u043e\u0432\u043d\u0430","item":"https:\/\/www.es-recetas.top\/"},{"@type":"ListItem","position":2,"name":"Receta de la famosa tarta de queso fundido de Tokio (8 piezas)"}]},{"@type":"WebSite","@id":"https:\/\/www.es-recetas.top\/#website","url":"https:\/\/www.es-recetas.top\/","name":"Recetas Simple","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.es-recetas.top\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"uk"},{"@type":"Person","@id":"https:\/\/www.es-recetas.top\/#\/schema\/person\/c132c5ae3c5e74d8ad4238d4f3e38f4f","name":"lilia","image":{"@type":"ImageObject","inLanguage":"uk","@id":"https:\/\/www.es-recetas.top\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/53633433a5ae85982ab74acf8cbac9b6fec89e31dee9ceec38fe55d4d368cf4e?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/53633433a5ae85982ab74acf8cbac9b6fec89e31dee9ceec38fe55d4d368cf4e?s=96&d=mm&r=g","caption":"lilia"},"url":"https:\/\/www.es-recetas.top\/?author=3"}]}},"_links":{"self":[{"href":"https:\/\/www.es-recetas.top\/index.php?rest_route=\/wp\/v2\/posts\/12703","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.es-recetas.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.es-recetas.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.es-recetas.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.es-recetas.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12703"}],"version-history":[{"count":1,"href":"https:\/\/www.es-recetas.top\/index.php?rest_route=\/wp\/v2\/posts\/12703\/revisions"}],"predecessor-version":[{"id":12706,"href":"https:\/\/www.es-recetas.top\/index.php?rest_route=\/wp\/v2\/posts\/12703\/revisions\/12706"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.es-recetas.top\/index.php?rest_route=\/wp\/v2\/media\/12705"}],"wp:attachment":[{"href":"https:\/\/www.es-recetas.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.es-recetas.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.es-recetas.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}