{"id":1785,"date":"2023-10-26T07:22:38","date_gmt":"2023-10-26T07:22:38","guid":{"rendered":"https:\/\/lifestylerek.com\/?p=1785"},"modified":"2023-09-26T07:59:47","modified_gmt":"2023-09-26T07:59:47","slug":"ciasto-drozdzowe-jak-je-zrobic-krok-po-kroku","status":"publish","type":"post","link":"https:\/\/lifestylerek.com\/lv\/rauga-mikla-ka-to-pagatavot-soli-pa-solim\/","title":{"rendered":"Rauga m\u012bkla - k\u0101 to pagatavot soli pa solim?"},"content":{"rendered":"<p><strong>Rauga m\u012bkla ir viens no sen\u0101kajiem un visdaudzpus\u012bg\u0101kajiem konditorejas izstr\u0101d\u0101jumiem. To var pagatavot visda\u017e\u0101d\u0101kajos veidos, ar da\u017e\u0101diem saldiem vai s\u0101\u013ciem pild\u012bjumiem un piedev\u0101m. M\u012bklas m\u012bkla ir p\u016bkaina, arom\u0101tiska un gar\u0161\u012bga, un t\u0101s pagatavo\u0161ana nav p\u0101r\u0101k sare\u017e\u0123\u012bta. \u0160aj\u0101 rakst\u0101 m\u0113s apl\u016bkosim rauga m\u012bklas cep\u0161anas pamatus, padomus un trikus, lai ieg\u016btu lab\u0101kos rezult\u0101tus, un da\u017eas idejas gard\u0101m vari\u0101cij\u0101m.<\/strong><\/p>\n<h2><b>Kas ir rauga m\u012bkla?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Rauga m\u012bkla ir m\u012bkla, kur\u0101 izmanto biolo\u0123iskas m\u012bklas uzp\u016b\u0161anas metodes, izmantojot maizes rauga \u012bpa\u0161\u012bbas. Raugs ir dz\u012bvs organisms, kas, pak\u013caujot to karstuma un cukura iedarb\u012bbai, uzs\u0101k spirta r\u016bg\u0161anas procesu. \u0160\u0101 procesa laik\u0101 raugs m\u012bklas cukurus p\u0101rv\u0113r\u0161 alkohol\u0101 un oglek\u013ca dioks\u012bd\u0101, kas m\u012bkl\u0101 veido g\u0101zes burbu\u013cus, izraisot t\u0101 saukto uzr\u016bg\u0161anu. Cep\u0161anas laik\u0101 g\u0101zu daudzums m\u012bkl\u0101 palielin\u0101s, un ar\u012b da\u013ca alkohola p\u0101rv\u0113r\u0161as g\u0101z\u0113. T\u0101d\u0113j\u0101di rauga m\u012bkla k\u013c\u016bst viegla un poraina. Diem\u017e\u0113l tas noteikti nav \u0113diens cilv\u0113kiem, kas ir uz maizes. <a href=\"https:\/\/lifestylerek.com\/lv\/dieta-izturama-ne-ka-skaidrs-ka-izskatas\/\">di\u0113ta<\/a>, bet, ja j\u016bsu \u0113dienkarte nav ierobe\u017eojo\u0161a, j\u016bs priec\u0101sieties uzzin\u0101t, ka rauga m\u012bkl\u0101 ir daudz maz\u0101k kaloriju nek\u0101 cit\u0101s k\u016bk\u0101s, kas pilnas ar kr\u0113miem un saldiem aug\u013ciem.<\/span><\/p>\n<h2><b>K\u0101di ir rauga m\u012bklas veidi?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Rauga m\u012bklu var iedal\u012bt vair\u0101kos veidos atkar\u012bb\u0101 no pagatavo\u0161anas metodes un sast\u0101vda\u013c\u0101m. Popul\u0101r\u0101kie ir \u0161\u0101di:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pamata rauga m\u012bkla - t\u0101 ir vienk\u0101r\u0161\u0101k\u0101 rauga m\u012bkla, kas sast\u0101v no miltiem, \u0161\u0137idruma (\u016bdens vai piena), rauga, cukura un s\u0101ls. Rauga m\u012bkl\u0101 nav daudz cukura vai tauku.<\/span> <span style=\"font-weight: 400;\">T\u0101s pamatvielas ir milti, \u0161\u0137idrums, raugs un s\u0101ls. To var izmantot maizes, bulci\u0146u vai picu gatavo\u0161anai.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sald\u0101 rauga m\u012bkla - t\u0101 ir rauga m\u012bkla, kurai pievieno vair\u0101k cukura un tauku (sviestu vai e\u013c\u013cu), k\u0101 ar\u012b olas un aromatiz\u0113t\u0101jus (vani\u013cu, citronu, rumu). Sald\u0101 rauga m\u012bkla ir mitr\u0101ka un m\u012bkst\u0101ka nek\u0101 pamata rauga m\u012bkla. No t\u0101s var pagatavot babku, str\u016bklu, kruas\u0101nus vai p\u012br\u0101gus.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">P\u016bkaina m\u012bkla - rauga m\u012bkla, kurai rakstur\u012bgs liels daudzums sviesta, kas pievienots m\u012bklas k\u0101rtu k\u0101rt\u0101s. Sviests m\u012bkl\u0101 veido pl\u0101nas k\u0101rti\u0146as, kas cep\u0161anas laik\u0101 pace\u013cas un veido rakstur\u012bgo sl\u0101\u0146aino strukt\u016bru. Fran\u010du rauga m\u012bklu izmanto, lai pagatavotu kruas\u0101nus, \u010dallas, cepumus vai Napoleona k\u016bku.<\/span><\/li>\n<\/ul>\n<h2><b>K\u0101das ir rauga m\u012bklas sast\u0101vda\u013cas?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Rauga m\u012bklas cep\u0161anai ir nepiecie\u0161amas da\u017eas galven\u0101s sast\u0101vda\u013cas, kas var at\u0161\u0137irties atkar\u012bb\u0101 no m\u012bklas veida. \u0160eit ir uzskait\u012btas svar\u012bg\u0101k\u0101s sast\u0101vda\u013cas un to funkcijas:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Milti - galven\u0101 rauga m\u012bklas sast\u0101vda\u013ca, kas tai pie\u0161\u0137ir strukt\u016bru un formu. Miltu sast\u0101v\u0101 ir olbaltumviela lipeklis, kas veido \u0161\u0137iedru t\u012bklu, kas satur rauga rad\u012bto g\u0101zi. Rauga m\u012bklai vispiem\u0113rot\u0101kie ir 500. vai 550. tipa kvie\u0161u milti, kuros ir atbilsto\u0161s lipek\u013ca un cietes saturs. Var izmantot ar\u012b cita veida miltus, piem\u0113ram, rudzu, speltas vai bezglut\u0113na miltus, ta\u010du tad b\u016bs j\u0101piel\u0101go proporcijas un m\u012bklas raudz\u0113\u0161anas laiks.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Raugs - tas ir dz\u012bvs organisms, kas veido rauga m\u012bklu. Raugu var iedal\u012bt divos veidos: svaig\u0101 un saus\u0101. Svaigu raugu p\u0101rdod kubi\u0146os vai paci\u0146\u0101s, un tam ir \u012bss der\u012bguma termi\u0146\u0161. Sauso raugu p\u0101rdod pulvera vai granulu veid\u0101, un t\u0101 der\u012bguma termi\u0146\u0161 ir ilg\u0101ks. Abus rauga veidus var izmantot rauga m\u012bklai, ta\u010du j\u0101\u0146em v\u0113r\u0101, ka sausais raugs ir sp\u0113c\u012bg\u0101ks un t\u0101 aktiviz\u0113\u0161anai nepiecie\u0161ams maz\u0101k karstuma. Parasti izmanto proporciju 1:3, t. i., 10 g saus\u0101 rauga aizst\u0101j 30 g svaiga rauga.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cukurs - t\u0101 ir sast\u0101vda\u013ca, kas nodro\u0161ina bar\u012bbu raugam un ietekm\u0113 m\u012bklas saldumu un kr\u0101su. Cukurs ir nepiecie\u0161ams, lai raugs var\u0113tu uzs\u0101kt spirta r\u016bg\u0161anu, kuras laik\u0101 rodas g\u0101ze un spirts. Cukurs ietekm\u0113 ar\u012b cukuru karameliz\u0101ciju cep\u0161anas laik\u0101, kas pie\u0161\u0137ir m\u012bklai zeltainu nokr\u0101su un krauk\u0161\u0137\u012bgumu. Rauga m\u012bklai var izmantot da\u017e\u0101du veidu cukuru, piem\u0113ram, balto, br\u016bno, cukurniedru vai medu.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sviests ir sast\u0101vda\u013ca, kas rauga m\u012bklai pie\u0161\u0137ir taukus un gar\u0161u. Sviests nodro\u0161ina m\u012bklas mitrumu un m\u012bkstumu, k\u0101 ar\u012b sl\u0101\u0146ainu strukt\u016bru k\u0101rtain\u0101s m\u012bklas gad\u012bjum\u0101. Sviests j\u0101pievieno m\u012bklai p\u0113c m\u012bc\u012b\u0161anas, lai netrauc\u0113tu lipek\u013ca veido\u0161anos. Sviestu var aizst\u0101t ar citiem augu taukiem, piem\u0113ram, e\u013c\u013cu vai margar\u012bnu, ta\u010du tad j\u0101\u0146em v\u0113r\u0101 konsistences un gar\u0161as at\u0161\u0137ir\u012bbas.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olas - sast\u0101vda\u013ca, kas rauga m\u012bklai pievieno olbaltumvielas un taukus. Olas ietekm\u0113 m\u012bklas tekst\u016bru un kr\u0101su, k\u0101 ar\u012b t\u0101s saist\u012bbu un lip\u012bgumu. Olas bie\u017ei pievieno saldai m\u012bklai, lai t\u0101 ieg\u016btu bag\u0101t\u012bg\u0101ku gar\u0161u un ilg\u0101ku glab\u0101\u0161anas laiku. Olas var aizst\u0101t ar cit\u0101m saistviel\u0101m, piem\u0113ram, augu pienu vai ban\u0101nu, bet tad ir j\u0101piel\u0101go \u0161\u0137idruma un cukura daudzums m\u012bkl\u0101.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u0160\u0137idrums - t\u0101 ir sast\u0101vda\u013ca, kas samitrina miltus un iz\u0161\u0137\u012bdina raugu un cukuru. \u0160\u0137idrums ietekm\u0113 m\u012bklas konsistenci un gar\u0161u. Rauga m\u012bklai var izmantot da\u017e\u0101dus \u0161\u0137idrumus, piem\u0113ram, \u016bdeni, pienu, jogurtu, kr\u0113jumu vai sulu. \u0160\u0137idrumam j\u0101b\u016bt siltam, bet ne karstam, lai nenogalin\u0101tu raugu. Parasti izmanto attiec\u012bbu 1:2, t. i., 500 g miltu ir nepiecie\u0161ams aptuveni 250 ml \u0161\u0137idruma.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">S\u0101ls - sast\u0101vda\u013ca, kas pie\u0161\u0137ir gar\u0161u un regul\u0113 rauga aktivit\u0101ti. S\u0101ls ietekm\u0113 m\u012bklas raudz\u0113\u0161anas \u0101trumu un m\u012bklas uzr\u016bg\u0161anu, k\u0101 ar\u012b t\u0101s elast\u012bbu un iztur\u012bgumu. S\u0101ls j\u0101pievieno m\u012bklai p\u0113c m\u012bc\u012b\u0161anas, lai nesamazin\u0101tu lipek\u013ca un rauga iedarb\u012bbu. Parasti izmanto proporciju 1:100, t. i., 500 g miltu ir vajadz\u012bgi apm\u0113ram 5 g s\u0101ls.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Aromatiz\u0113t\u0101ji - sast\u0101vda\u013cas, kas rauga m\u012bklai pie\u0161\u0137ir arom\u0101tu un gar\u0161u. Aromatiz\u0113t\u0101ji var b\u016bt dab\u012bgi vai m\u0101ksl\u012bgi, piem\u0113ram, vani\u013ca, citrons, rums, kan\u0113lis, kardamons vai an\u012bss. Aromatiz\u0113t\u0101jus m\u012bklai var pievienot ekstraktu, e\u013c\u013cu, mizi\u0146u, gar\u0161vielu vai spirta veid\u0101. Aromatiz\u0113jo\u0161\u0101s vielas m\u012bklai j\u0101pievieno m\u0113reni, lai t\u0101s neaiz\u0113notu rauga un pild\u012bjuma gar\u0161u.<\/span><\/li>\n<\/ul>\n<h2><b>K\u0101 pagatavot rauga m\u012bklu?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Rauga m\u012bklas gatavo\u0161ana sast\u0101v no vair\u0101kiem posmiem, kas var at\u0161\u0137irties atkar\u012bb\u0101 no m\u012bklas veida. \u0160eit ir sniegta visp\u0101r\u0113ja rauga m\u012bklas pagatavo\u0161anas sh\u0113ma:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rauga iz\u0161\u0137\u012bdin\u0101\u0161ana - tas noz\u012bm\u0113, ka raugs tiek iz\u0161\u0137\u012bdin\u0101ts silt\u0101 \u0161\u0137idrum\u0101, pievienojot cukuru. \u0160is solis ir svar\u012bgs, lai aktiviz\u0113tu raugu un p\u0101rbaud\u012btu t\u0101 dz\u012bvotsp\u0113ju. Ja p\u0113c da\u017e\u0101m min\u016bt\u0113m \u0161\u0137idruma virspus\u0113 par\u0101d\u0101s putas, tas noz\u012bm\u0113, ka raugs ir akt\u012bvs un gatavs lieto\u0161anai. Ja putu nav, tas noz\u012bm\u0113, ka raugs ir miris vai p\u0101r\u0101k vecs un j\u0101nomaina ar jaunu raugu.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">M\u012bklas m\u012bc\u012b\u0161ana - miltus sajauc ar s\u0101li un cit\u0101m sausaj\u0101m sast\u0101vda\u013c\u0101m (piem\u0113ram, cukuru vai aromatiz\u0113t\u0101jiem) un tad pak\u0101peniski pievieno \u0161\u0137idrumu ar iz\u0161\u0137\u012bdu\u0161o raugu un cit\u0101m mitraj\u0101m sast\u0101vda\u013c\u0101m (piem\u0113ram, ol\u0101m vai sviestu). \u0160is posms ir svar\u012bgs, lai veidotos viendab\u012bga m\u012bkla un rastos lipeklis. <a href=\"https:\/\/lifestylerek.com\/lv\/pirags-ar-prune-that-always-succeeds\/\">K\u016bka<\/a> m\u012bc\u012bt apm\u0113ram 10-15 min\u016btes ar rok\u0101m vai apm\u0113ram 5 min\u016btes ar mikseri ar \u0101\u0137i. M\u012bklai j\u0101b\u016bt gludai, elast\u012bgai un nepielipu\u0161ai pie rok\u0101m vai b\u013codas.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">M\u012bklas uzr\u016bg\u0161ana - m\u012bklu atst\u0101j silt\u0101 un mitr\u0101 viet\u0101, p\u0101rkl\u0101tu ar p\u0101rkl\u0101ju (piem\u0113ram, foliju vai dr\u0101nu), l\u012bdz t\u0101s apjoms dubultojas. \u0160is solis ir svar\u012bgs, lai raugs var\u0113tu izdal\u012bt g\u0101zi un spirtu, kas m\u012bklu padara m\u012bklu m\u012bklu m\u012bklu m\u012bklu un pie\u0161\u0137ir tai gar\u0161u. M\u012bklas pacel\u0161an\u0101s laiks ir atkar\u012bgs no apk\u0101rt\u0113j\u0101s vides temperat\u016bras un rauga daudzuma. Parasti tas parasti ilgst no 30 min\u016bt\u0113m l\u012bdz 2 stund\u0101m. Alternat\u012bvi m\u012bklu var atst\u0101t ledusskap\u012b uz nakti vai da\u017eas stundas pirms cep\u0161anas, kas pal\u0113nin\u0101s r\u016bg\u0161anas procesu un uzlabos m\u012bklas gar\u0161u.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">M\u012bklas form\u0113\u0161ana - m\u012bklas veido\u0161ana vajadz\u012bgaj\u0101 form\u0101 un izm\u0113r\u0101. \u0160is solis ir svar\u012bgs, lai pie\u0161\u0137irtu m\u012bklai est\u0113tisku izskatu un sagatavotu to cep\u0161anai. M\u012bklu var veidot da\u017e\u0101d\u0101s form\u0101s, piem\u0113ram, bumbi\u0146\u0101, rull\u012bt\u012b, pinum\u0101, burt\u0101, zvaigzn\u012bt\u0113 vai sirsni\u0146\u0101. M\u012bklu var ar\u012b piepild\u012bt ar da\u017e\u0101d\u0101m sast\u0101vda\u013c\u0101m, piem\u0113ram, aug\u013ciem, iev\u0101r\u012bjumu, sieru vai \u0161okol\u0101di. Veidojot m\u012bklu, j\u0101uzman\u0101s, lai neizn\u012bcin\u0101tu g\u0101zes burbu\u013cus un m\u012bkla netiktu m\u012bc\u012bta p\u0101r\u0101k cie\u0161i. P\u0113c m\u012bklas veido\u0161anas atst\u0101jiet m\u012bklu v\u0113lreiz pacelties apm\u0113ram 15-30 min\u016btes.<\/span><\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">P\u012br\u0101ga cep\u0161ana - tas noz\u012bm\u0113 ievietot p\u012br\u0101gu iepriek\u0161 uzkars\u0113t\u0101 cepe\u0161kr\u0101sn\u012b un cept, l\u012bdz tas k\u013c\u016bst zeltains un krauk\u0161\u0137\u012bgs. \u0160is posms ir svar\u012bgs, lai nostiprin\u0101tu p\u012br\u0101ga formu un konsistenci un izceltu t\u0101 gar\u0161u un arom\u0101tu. P\u012br\u0101ga cep\u0161anas temperat\u016bra un laiks ir atkar\u012bgs no t\u0101 veida un lieluma. Parasti rauga m\u012bklu cep 180-200 gr\u0101du temperat\u016br\u0101 20-40 min\u016btes. Pirms cep\u0161anas m\u012bklu var ar\u012b apsm\u0113r\u0113t ar olu, pienu vai sviestu, lai t\u0101 ieg\u016btu sp\u012bd\u012bgu un kr\u0101sainu izskatu.<\/span><\/li>\n<\/ul>\n<h2><b>K\u0101 pasniegt rauga m\u012bklu?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Rauga m\u012bklas pasnieg\u0161ana ir atkar\u012bga no t\u0101s veida un gad\u012bjuma. Rauga m\u012bklu var pasniegt da\u017e\u0101dos veidos, piem\u0113ram:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Brokast\u012bs vai p\u0113cpusdienas t\u0113jai - rauga m\u012bklu var pasniegt ar sviestu, iev\u0101r\u012bjumu, medu vai sieru. Rauga m\u012bklu var pasniegt ar\u012b ar aug\u013ciem, putukr\u0113jumu vai sald\u0113jumu.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Desertam vai k\u0101rumam - rauga k\u016bku var pasniegt ar glaz\u016bru, \u0161okol\u0101des glaz\u016bru, p\u016bdercukuru vai riekstiem. Rauga k\u016bku var pasniegt ar\u012b ar kafiju, t\u0113ju vai kakao.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pusdien\u0101s vai vakari\u0146\u0101s - rauga m\u012bklu var pasniegt ar sieru, \u0161\u0137i\u0146\u0137i, d\u0101rze\u0146iem vai m\u0113rci. Rauga m\u012bklu var pasniegt ar\u012b ar zupu, sal\u0101tiem vai saut\u0113jumu.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Ciasto dro\u017cd\u017cowe to jedno z najstarszych i najbardziej uniwersalnych ciast w historii. Mo\u017cna je przygotowa\u0107 na wiele sposob\u00f3w, z r\u00f3\u017cnymi dodatkami i nadzieniami, na s\u0142odko lub na s\u0142ono. Ciasto dro\u017cd\u017cowe jest puszyste, aromatyczne i smaczne, a do tego niezbyt trudne w wykonaniu. W tym artykule przedstawimy podstawy pieczenia ciasta dro\u017cd\u017cowego, porady i triki, kt\u00f3re pomog\u0105 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1792,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[32],"tags":[],"class_list":["post-1785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchnia"],"_links":{"self":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/posts\/1785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/comments?post=1785"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/posts\/1785\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/media\/1792"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/media?parent=1785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/categories?post=1785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/tags?post=1785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}