{"id":6747,"date":"2024-07-17T11:23:24","date_gmt":"2024-07-17T11:23:24","guid":{"rendered":"https:\/\/baixas.es\/ensaimada-recipe-for-240-ensaimadas\/"},"modified":"2025-07-08T08:56:41","modified_gmt":"2025-07-08T08:56:41","slug":"ensaimada-recipe-for-240-ensaimadas","status":"publish","type":"post","link":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/","title":{"rendered":"Ensaimada Recipe (for 240 ensaimadas)"},"content":{"rendered":"\n<h2 id=\"introduction\" class=\"wp-block-heading\">INTRODUCTION<\/h2>\n\n<p class=\"wp-block-paragraph\">Ensaimada is a traditional sweet with a light and fluffy dough, made with quality lard, rolled in a circular shape and with a soft coating of icing sugar. This classic ensaimada is a delight that combines tradition and flavor in every bite. <\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Recepta Ensaimada\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/BqNdcz-DSPc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<h3 id=\"ingredients\" class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n<h4 id=\"yeast-every-time-we-make-ensaimadas\" class=\"wp-block-heading\"><strong>YEAST (EVERY TIME WE MAKE ENSAIMADAS)<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Strength flour: 1200 g<\/li>\n\n\n\n<li>Yeast: 270 g<\/li>\n\n\n\n<li>Water: 650 g<\/li>\n<\/ul>\n\n<h4 id=\"masa\" class=\"wp-block-heading\"><strong>MASA<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Strength flour: 5250 g<\/li>\n\n\n\n<li>Sugar: 2400 g<\/li>\n\n\n\n<li>Butter: 180 g<\/li>\n\n\n\n<li>Salt: 80 g<\/li>\n\n\n\n<li>Sourdough: 500 g<\/li>\n\n\n\n<li>Eggs: 1400 g<\/li>\n\n\n\n<li>Water: 1500 g<\/li>\n\n\n\n<li>Sunflower oil: 350 g<\/li>\n\n\n\n<li>Liver: 7200 g<\/li>\n<\/ul>\n\n<h4 id=\"sourdough-previously-made\" class=\"wp-block-heading\"><strong>SOURDOUGH (PREVIOUSLY MADE)<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Loose flour: 1000 g<\/li>\n\n\n\n<li>Strength flour: 1000 g<\/li>\n\n\n\n<li>Sugar: 60 g<\/li>\n\n\n\n<li>Butter: 120 g<\/li>\n\n\n\n<li>Yeast: 100 g<\/li>\n\n\n\n<li>Water: 1100 g<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<h3 id=\"procedure\" class=\"wp-block-heading\">PROCEDURE<\/h3>\n\n<ol class=\"wp-block-list\">\n<li><strong>Preparation of the main mass:<\/strong> First, we will proceed to make the main dough of our ensaimada by adding the strong flour, sugar, butter, salt, sourdough, eggs and water. Let the whole thing knead for 10 minutes. <\/li>\n\n\n\n<li><strong>Add the yeast:<\/strong> The next step will be to add the yeast to our previous dough. Let it knead for another 10 minutes. <\/li>\n\n\n\n<li><strong>Add the sourdough:<\/strong> Next, add the 500 g of sourdough and let it knead for another 20 minutes.<\/li>\n\n\n\n<li><strong>Add the sunflower oil:<\/strong> Finally, add the 350 g of sunflower oil in 3 parts for proper absorption. At this point, the dough will be complete. <\/li>\n\n\n\n<li><strong>Formation of balls:<\/strong> From our dough, we will make balls of 60 g each in which we will add 30 g of lard in each one. Therefore, each ball will have about 90 g of dough approximately. <\/li>\n\n\n\n<li><strong>Rest of the balls: <\/strong>Let these balls rest for 2 hours. Once the time has elapsed, roll out the dough and roll it up, looking for the shape of the ensaimada. We will leave a slight space between layers so that the fermentation can do its job.  <\/li>\n\n\n\n<li><strong>Fermentation:<\/strong> This will be the time to put our ensaimadas to ferment. Ferment for 20 hours at 28\u00b0C. <\/li>\n\n\n\n<li><strong>Batch:<\/strong> Once fermentation has finished and the appearance is optimal, preheat the oven to 185\u00b0C and bake the ensaimadas for 6 minutes.<\/li>\n\n\n\n<li><strong>Cooling and decoration:<\/strong> Once out of the oven, let them cool for 10 minutes and sprinkle them with icing sugar to our liking.<\/li>\n<\/ol>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\">The idea is a product that is slightly golden and crispy on the outside, but fluffy and very tender on the inside. You can find this classic in <a href=\"https:\/\/baixas.es\/es\/\">our store <\/a>(Muntaner 331) or on order online at baixas.es every day of the week. Both in large and small format. Our ensaimadas are an experience for the senses.    Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INTRODUCTION Ensaimada is a traditional sweet with a light and fluffy dough, made with quality lard, rolled in a circular shape and with a soft coating of icing sugar. This classic ensaimada is a delight that combines tradition and flavor in every bite. INGREDIENTS YEAST (EVERY TIME WE MAKE ENSAIMADAS) MASA SOURDOUGH (PREVIOUSLY MADE) PROCEDURE [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5660,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[376],"tags":[],"class_list":["post-6747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ensaimada Recipe (for 240 ensaimadas) &#8211; Pastisseria Baixas<\/title>\n<meta name=\"description\" content=\"Discover the traditional recipe for ensaimada Baixas Barcelona. Learn how to make this delicacy with light and fluffy dough.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ensaimada Recipe (for 240 ensaimadas) &#8211; Pastisseria Baixas\" \/>\n<meta property=\"og:description\" content=\"Discover the traditional recipe for ensaimada Baixas Barcelona. Learn how to make this delicacy with light and fluffy dough.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/\" \/>\n<meta property=\"og:site_name\" content=\"Pastisseria Baixas\" \/>\n<meta property=\"article:published_time\" content=\"2024-07-17T11:23:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-08T08:56:41+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/baixas.es\/wp-content\/uploads\/2024\/07\/ensaimada-petita-pastisseria-baixas-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2000\" \/>\n\t<meta property=\"og:image:height\" content=\"2000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Sergi.vila\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sergi.vila\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/ensaimada-recipe-for-240-ensaimadas\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/ensaimada-recipe-for-240-ensaimadas\\\/\"},\"author\":{\"name\":\"Sergi.vila\",\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/#\\\/schema\\\/person\\\/5f53eefd6696c71ea798c0f87435d0f8\"},\"headline\":\"Ensaimada Recipe (for 240 ensaimadas)\",\"datePublished\":\"2024-07-17T11:23:24+00:00\",\"dateModified\":\"2025-07-08T08:56:41+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/ensaimada-recipe-for-240-ensaimadas\\\/\"},\"wordCount\":402,\"publisher\":{\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/ensaimada-recipe-for-240-ensaimadas\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/baixas.es\\\/wp-content\\\/uploads\\\/2024\\\/07\\\/ensaimada-petita-pastisseria-baixas-1.jpg\",\"articleSection\":[\"Recipe\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/ensaimada-recipe-for-240-ensaimadas\\\/\",\"url\":\"https:\\\/\\\/baixas.es\\\/en\\\/ensaimada-recipe-for-240-ensaimadas\\\/\",\"name\":\"Ensaimada Recipe (for 240 ensaimadas) &#8211; Pastisseria Baixas\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/ensaimada-recipe-for-240-ensaimadas\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/ensaimada-recipe-for-240-ensaimadas\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/baixas.es\\\/wp-content\\\/uploads\\\/2024\\\/07\\\/ensaimada-petita-pastisseria-baixas-1.jpg\",\"datePublished\":\"2024-07-17T11:23:24+00:00\",\"dateModified\":\"2025-07-08T08:56:41+00:00\",\"description\":\"Discover the traditional recipe for ensaimada Baixas Barcelona. Learn how to make this delicacy with light and fluffy dough.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/ensaimada-recipe-for-240-ensaimadas\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/baixas.es\\\/en\\\/ensaimada-recipe-for-240-ensaimadas\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/ensaimada-recipe-for-240-ensaimadas\\\/#primaryimage\",\"url\":\"https:\\\/\\\/baixas.es\\\/wp-content\\\/uploads\\\/2024\\\/07\\\/ensaimada-petita-pastisseria-baixas-1.jpg\",\"contentUrl\":\"https:\\\/\\\/baixas.es\\\/wp-content\\\/uploads\\\/2024\\\/07\\\/ensaimada-petita-pastisseria-baixas-1.jpg\",\"width\":2000,\"height\":2000,\"caption\":\"ensaimada petita pastisseria baixas\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/ensaimada-recipe-for-240-ensaimadas\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Inici\",\"item\":\"https:\\\/\\\/baixas.es\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Ensaimada Recipe (for 240 ensaimadas)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/baixas.es\\\/en\\\/\",\"name\":\"Pastisseria Baixas\",\"description\":\"The most sustainable patisserie in Barcelona with the minimum of interventionism and artificiality.\",\"publisher\":{\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/#organization\"},\"alternateName\":\"Baixas\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/baixas.es\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/#organization\",\"name\":\"Pastisseria Baixas\",\"alternateName\":\"Baixas\",\"url\":\"https:\\\/\\\/baixas.es\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/baixas.es\\\/wp-content\\\/uploads\\\/2023\\\/03\\\/logo.svg\",\"contentUrl\":\"https:\\\/\\\/baixas.es\\\/wp-content\\\/uploads\\\/2023\\\/03\\\/logo.svg\",\"width\":155,\"height\":41,\"caption\":\"Pastisseria Baixas\"},\"image\":{\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.instagram.com\\\/baixasbarcelona\\\/\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/baixas-barcelona\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/baixas.es\\\/en\\\/#\\\/schema\\\/person\\\/5f53eefd6696c71ea798c0f87435d0f8\",\"name\":\"Sergi.vila\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/1fb1183c48866c63bb89bb10eb1de9e6f615d46e5909562f8732b291c22d1c07?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/1fb1183c48866c63bb89bb10eb1de9e6f615d46e5909562f8732b291c22d1c07?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/1fb1183c48866c63bb89bb10eb1de9e6f615d46e5909562f8732b291c22d1c07?s=96&d=mm&r=g\",\"caption\":\"Sergi.vila\"},\"url\":\"https:\\\/\\\/baixas.es\\\/en\\\/author\\\/tomas\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Ensaimada Recipe (for 240 ensaimadas) &#8211; Pastisseria Baixas","description":"Discover the traditional recipe for ensaimada Baixas Barcelona. Learn how to make this delicacy with light and fluffy dough.","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:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/","og_locale":"en_US","og_type":"article","og_title":"Ensaimada Recipe (for 240 ensaimadas) &#8211; Pastisseria Baixas","og_description":"Discover the traditional recipe for ensaimada Baixas Barcelona. Learn how to make this delicacy with light and fluffy dough.","og_url":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/","og_site_name":"Pastisseria Baixas","article_published_time":"2024-07-17T11:23:24+00:00","article_modified_time":"2025-07-08T08:56:41+00:00","og_image":[{"width":2000,"height":2000,"url":"https:\/\/baixas.es\/wp-content\/uploads\/2024\/07\/ensaimada-petita-pastisseria-baixas-1.jpg","type":"image\/jpeg"}],"author":"Sergi.vila","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Sergi.vila","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/#article","isPartOf":{"@id":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/"},"author":{"name":"Sergi.vila","@id":"https:\/\/baixas.es\/en\/#\/schema\/person\/5f53eefd6696c71ea798c0f87435d0f8"},"headline":"Ensaimada Recipe (for 240 ensaimadas)","datePublished":"2024-07-17T11:23:24+00:00","dateModified":"2025-07-08T08:56:41+00:00","mainEntityOfPage":{"@id":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/"},"wordCount":402,"publisher":{"@id":"https:\/\/baixas.es\/en\/#organization"},"image":{"@id":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/#primaryimage"},"thumbnailUrl":"https:\/\/baixas.es\/wp-content\/uploads\/2024\/07\/ensaimada-petita-pastisseria-baixas-1.jpg","articleSection":["Recipe"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/","url":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/","name":"Ensaimada Recipe (for 240 ensaimadas) &#8211; Pastisseria Baixas","isPartOf":{"@id":"https:\/\/baixas.es\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/#primaryimage"},"image":{"@id":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/#primaryimage"},"thumbnailUrl":"https:\/\/baixas.es\/wp-content\/uploads\/2024\/07\/ensaimada-petita-pastisseria-baixas-1.jpg","datePublished":"2024-07-17T11:23:24+00:00","dateModified":"2025-07-08T08:56:41+00:00","description":"Discover the traditional recipe for ensaimada Baixas Barcelona. Learn how to make this delicacy with light and fluffy dough.","breadcrumb":{"@id":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/#primaryimage","url":"https:\/\/baixas.es\/wp-content\/uploads\/2024\/07\/ensaimada-petita-pastisseria-baixas-1.jpg","contentUrl":"https:\/\/baixas.es\/wp-content\/uploads\/2024\/07\/ensaimada-petita-pastisseria-baixas-1.jpg","width":2000,"height":2000,"caption":"ensaimada petita pastisseria baixas"},{"@type":"BreadcrumbList","@id":"https:\/\/baixas.es\/en\/ensaimada-recipe-for-240-ensaimadas\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Inici","item":"https:\/\/baixas.es\/en\/"},{"@type":"ListItem","position":2,"name":"Ensaimada Recipe (for 240 ensaimadas)"}]},{"@type":"WebSite","@id":"https:\/\/baixas.es\/en\/#website","url":"https:\/\/baixas.es\/en\/","name":"Pastisseria Baixas","description":"The most sustainable patisserie in Barcelona with the minimum of interventionism and artificiality.","publisher":{"@id":"https:\/\/baixas.es\/en\/#organization"},"alternateName":"Baixas","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/baixas.es\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/baixas.es\/en\/#organization","name":"Pastisseria Baixas","alternateName":"Baixas","url":"https:\/\/baixas.es\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/baixas.es\/en\/#\/schema\/logo\/image\/","url":"https:\/\/baixas.es\/wp-content\/uploads\/2023\/03\/logo.svg","contentUrl":"https:\/\/baixas.es\/wp-content\/uploads\/2023\/03\/logo.svg","width":155,"height":41,"caption":"Pastisseria Baixas"},"image":{"@id":"https:\/\/baixas.es\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.instagram.com\/baixasbarcelona\/","https:\/\/www.linkedin.com\/company\/baixas-barcelona\/"]},{"@type":"Person","@id":"https:\/\/baixas.es\/en\/#\/schema\/person\/5f53eefd6696c71ea798c0f87435d0f8","name":"Sergi.vila","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/1fb1183c48866c63bb89bb10eb1de9e6f615d46e5909562f8732b291c22d1c07?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/1fb1183c48866c63bb89bb10eb1de9e6f615d46e5909562f8732b291c22d1c07?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/1fb1183c48866c63bb89bb10eb1de9e6f615d46e5909562f8732b291c22d1c07?s=96&d=mm&r=g","caption":"Sergi.vila"},"url":"https:\/\/baixas.es\/en\/author\/tomas\/"}]}},"_links":{"self":[{"href":"https:\/\/baixas.es\/en\/wp-json\/wp\/v2\/posts\/6747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baixas.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baixas.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baixas.es\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/baixas.es\/en\/wp-json\/wp\/v2\/comments?post=6747"}],"version-history":[{"count":1,"href":"https:\/\/baixas.es\/en\/wp-json\/wp\/v2\/posts\/6747\/revisions"}],"predecessor-version":[{"id":6748,"href":"https:\/\/baixas.es\/en\/wp-json\/wp\/v2\/posts\/6747\/revisions\/6748"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baixas.es\/en\/wp-json\/wp\/v2\/media\/5660"}],"wp:attachment":[{"href":"https:\/\/baixas.es\/en\/wp-json\/wp\/v2\/media?parent=6747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baixas.es\/en\/wp-json\/wp\/v2\/categories?post=6747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baixas.es\/en\/wp-json\/wp\/v2\/tags?post=6747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}