{"id":297437,"date":"2010-02-08T04:43:23","date_gmt":"2010-02-08T09:43:23","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/food-science\/kitchen-mysteries-what-makes-puff-pastry-puff-108154"},"modified":"2010-02-08T04:43:23","modified_gmt":"2010-02-08T09:43:23","slug":"kitchen-mysteries-what-makes-puff-pastry-puff","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/297437","title":{"rendered":"Kitchen Mysteries: What Makes Puff Pastry Puff?"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/food-science\/kitchen-mysteries-what-makes-puff-pastry-puff-108154\"><img loading=\"lazy\" decoding=\"async\" alt=\"2010-02-09-PuffPastry.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2010-02-09-PuffPastry.jpg\" width=\"540\" height=\"363\" class=\"mt-image-center\" \/><\/a>Puff pastry starts off looking like plain old pie dough, but then somehow, magically, it transforms into <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/tips-techniques\/how-to-work-with-frozen-puff-pastry-101067\">crispy clouds of pastry<\/a> in the oven. But there&#8217;s no yeast, baking soda, or baking powder in puff pastry, so what makes it ascend to these heights of puffy glory?<\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/food-science\/kitchen-mysteries-what-makes-puff-pastry-puff-108154\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/O2oxEt014kaKFqVU9Lg9y_0FPco\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/O2oxEt014kaKFqVU9Lg9y_0FPco\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/O2oxEt014kaKFqVU9Lg9y_0FPco\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/O2oxEt014kaKFqVU9Lg9y_0FPco\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/ZMDaIr_bJX4\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Puff pastry starts off looking like plain old pie dough, but then somehow, magically, it transforms into crispy clouds of pastry in the oven. But there&#8217;s no yeast, baking soda, or baking powder in puff pastry, so what makes it ascend to these heights of puffy glory? Read Full Post<\/p>\n","protected":false},"author":102,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-297437","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/297437","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/102"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=297437"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/297437\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=297437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=297437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=297437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}