{"id":346,"date":"2011-10-12T11:57:36","date_gmt":"2011-10-12T09:57:36","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=346"},"modified":"2011-10-12T11:57:36","modified_gmt":"2011-10-12T09:57:36","slug":"galletas-chinas-con-endrinas","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/10\/12\/galletas-chinas-con-endrinas\/","title":{"rendered":"Galletas chinas con endrinas"},"content":{"rendered":"<p><a href=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/10\/FOTO-RECETAS-OCTUBRE-CORREO-GALLETAS-CHINAS-DE-ENDRINAS.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-347\" title=\"FOTO RECETAS OCTUBRE CORREO GALLETAS CHINAS DE ENDRINAS\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/10\/FOTO-RECETAS-OCTUBRE-CORREO-GALLETAS-CHINAS-DE-ENDRINAS.jpg\" alt=\"\" width=\"600\" height=\"448\" \/><\/a><\/p>\n<p><strong>Ingredientes:<\/strong><br \/>\n300 gr de mantequilla pomada.<br \/>\n2 huevos.<br \/>\n750 gr harina.<br \/>\n150 gr az\u00facar.<br \/>\n150 gr agua.<br \/>\n150 gr endrinas.<\/p>\n<p>Mezclar la mantequilla con los huevos. A\u00f1adir el az\u00facar y continuar\u00a0 mezclando, al tiempo que incorporamos la harina y amasamos hasta lograr una textura semejante a la plastilina. Colocar esa masa en un molde chino de madera\u00a0 y, cuando enfr\u00ede,\u00a0 desmoldar y hornear. Luego hervir durante 30 minutos el az\u00facar con el agua, y hacer una compota de endrinas como acompa\u00f1amiento.<\/p>\n<p><object id=\"flashObj\" width=\"640\" height=\"360\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=9,0,47,0\"><param name=\"movie\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" \/><param name=\"bgcolor\" value=\"#FFFFFF\" \/><param name=\"flashVars\" value=\"@videoPlayer=1211736378001&#038;playerID=684823691001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu&#038;domain=embed&#038;dynamicStreaming=true\" \/><param name=\"base\" value=\"http:\/\/admin.brightcove.com\" \/><param name=\"seamlesstabbing\" value=\"false\" \/><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"swLiveConnect\" value=\"true\" \/><param name=\"allowScriptAccess\" value=\"always\" \/><embed src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" bgcolor=\"#FFFFFF\" flashVars=\"@videoPlayer=1211736378001&#038;playerID=684823691001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu&#038;domain=embed&#038;dynamicStreaming=true\" base=\"http:\/\/admin.brightcove.com\" name=\"flashObj\" width=\"640\" height=\"360\" seamlesstabbing=\"false\" type=\"application\/x-shockwave-flash\" allowFullScreen=\"true\" allowScriptAccess=\"always\" swLiveConnect=\"true\" pluginspage=\"http:\/\/www.macromedia.com\/shockwave\/download\/index.cgi?P1_Prod_Version=ShockwaveFlash\"><\/embed><\/object><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 300 gr de mantequilla pomada. 2 huevos. 750 gr harina. 150 gr az\u00facar. 150 gr agua. 150 gr endrinas. Mezclar la mantequilla con los huevos. A\u00f1adir el az\u00facar y continuar\u00a0 mezclando, al tiempo que incorporamos la harina y amasamos hasta lograr una textura semejante a la plastilina. Colocar esa masa en un molde chino [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[393,470,794,1140],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/346"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/comments?post=346"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/346\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}