{"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\/tr\/mayali-hamur-nasil-yapilir-adim-adim\/","title":{"rendered":"Mayal\u0131 hamur - ad\u0131m ad\u0131m nas\u0131l yap\u0131l\u0131r?"},"content":{"rendered":"<p><strong>Mayal\u0131 hamur, gelmi\u015f ge\u00e7mi\u015f en eski ve en \u00e7ok y\u00f6nl\u00fc hamur i\u015flerinden biridir. Farkl\u0131 soslar ve dolgularla, tatl\u0131 veya tuzlu olarak \u00e7e\u015fitli \u015fekillerde haz\u0131rlanabilir. Mayal\u0131 hamur kabar\u0131k, aromatik ve lezzetlidir ve yap\u0131m\u0131 \u00e7ok zor de\u011fildir. Bu makalede, mayal\u0131 hamur pi\u015firmenin temellerini, en iyi sonu\u00e7lar\u0131 almak i\u00e7in ipu\u00e7lar\u0131n\u0131 ve p\u00fcf noktalar\u0131n\u0131 ve lezzetli varyasyonlar i\u00e7in baz\u0131 fikirleri ele alaca\u011f\u0131z.<\/strong><\/p>\n<h2><b>Mayal\u0131 hamur nedir?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Mayal\u0131 hamur, f\u0131r\u0131nc\u0131 mayas\u0131n\u0131n \u00f6zelliklerinden yararlanarak biyolojik kabartma y\u00f6ntemlerini kullanan bir hamurdur. Maya, \u0131s\u0131 ve \u015fekere maruz kald\u0131\u011f\u0131nda alkolik fermantasyon s\u00fcrecini ba\u015flatan canl\u0131 bir organizmad\u0131r. Bu s\u00fcre\u00e7 s\u0131ras\u0131nda maya, hamurdaki \u015fekerleri alkole ve karbondioksite d\u00f6n\u00fc\u015ft\u00fcr\u00fcr, bu da hamurda gaz kabarc\u0131klar\u0131 olu\u015fturarak kabarma olarak bilinen olaya neden olur. Pi\u015firme s\u0131ras\u0131nda hamurdaki gazlar\u0131n hacmi artar ve alkol\u00fcn bir k\u0131sm\u0131 da gaza d\u00f6n\u00fc\u015f\u00fcr. Bu da mayal\u0131 hamuru hafif ve g\u00f6zenekli hale getirir. Ne yaz\u0131k ki, bu yemek kesinlikle diyet yapan insanlar i\u00e7in uygun de\u011fildir. <a href=\"https:\/\/lifestylerek.com\/tr\/diyet-sindirilebilir-gorundugu-kadar-korkutucu-degil\/\">Diyet<\/a>Ancak men\u00fcn\u00fcz k\u0131s\u0131tlay\u0131c\u0131 de\u011filse, mayal\u0131 hamurun krema ve tatl\u0131larla dolu di\u011fer keklerden \u00e7ok daha az kaloriye sahip oldu\u011funu bilmek sizi memnun edecektir.<\/span><\/p>\n<h2><b>Mayal\u0131 hamur \u00e7e\u015fitleri nelerdir?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Mayal\u0131 hamur, haz\u0131rlama y\u00f6ntemine ve malzemelere ba\u011fl\u0131 olarak birka\u00e7 t\u00fcre ayr\u0131labilir. En pop\u00fcler olanlar\u0131 \u015funlard\u0131r:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Temel mayal\u0131 hamur - un, s\u0131v\u0131 (su veya s\u00fct), maya, \u015feker ve tuzdan olu\u015fan en basit mayal\u0131 hamurdur. Temel mayal\u0131 hamur fazla \u015feker veya ya\u011f i\u00e7ermez.<\/span> <span style=\"font-weight: 400;\">Temel bile\u015fenleri un, s\u0131v\u0131, maya ve tuzdur. Ekmek, rulo veya pizza yapmak i\u00e7in kullan\u0131labilir.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tatl\u0131 mayal\u0131 hamur - daha fazla \u015feker ve ya\u011f\u0131n (tereya\u011f\u0131 veya s\u0131v\u0131 ya\u011f) yan\u0131 s\u0131ra yumurta ve tatland\u0131r\u0131c\u0131lar\u0131n (vanilya, limon, rom) eklendi\u011fi mayal\u0131 bir hamurdur. Tatl\u0131 mayal\u0131 hamur, temel mayal\u0131 hamurdan daha nemli ve daha yumu\u015fakt\u0131r. Babka, strucla, kruvasan veya \u00e7\u00f6rek yapmak i\u00e7in kullan\u0131labilir.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Frans\u0131z mayal\u0131 hamur - hamura katmanlar halinde eklenen b\u00fcy\u00fck miktarda tereya\u011f\u0131 ile karakterize edilen bir mayal\u0131 hamurdur. Tereya\u011f\u0131 hamurda ince tabakalar olu\u015fturur, bunlar pi\u015firme s\u0131ras\u0131nda kabar\u0131r ve karakteristik katmanl\u0131 bir yap\u0131 olu\u015fturur. Frans\u0131z mayal\u0131 hamuru kruvasan, challah, kurabiye veya Napolyon keki yapmak i\u00e7in kullan\u0131l\u0131r.<\/span><\/li>\n<\/ul>\n<h2><b>Mayal\u0131 hamurun malzemeleri nelerdir?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Mayal\u0131 bir hamur pi\u015firmek i\u00e7in, hamurun t\u00fcr\u00fcne g\u00f6re de\u011fi\u015febilen birka\u00e7 temel malzemeye ihtiyac\u0131m\u0131z vard\u0131r. \u0130\u015fte en \u00f6nemli malzemelerin ve i\u015flevlerinin bir listesi:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Un - mayal\u0131 hamura yap\u0131s\u0131n\u0131 ve \u015feklini veren ana bile\u015fendir. Un, maya taraf\u0131ndan \u00fcretilen gaz\u0131 tutan bir lif a\u011f\u0131 olu\u015fturan gluten ad\u0131 verilen bir protein i\u00e7erir. Mayal\u0131 hamur i\u00e7in, do\u011fru gluten ve ni\u015fasta i\u00e7eri\u011fine sahip olan 500 veya 550 tipi bu\u011fday unu en iyisidir. \u00c7avdar, k\u0131l\u00e7\u0131ks\u0131z bu\u011fday veya gl\u00fctensiz un gibi di\u011fer un t\u00fcrlerini de kullanabilirsiniz, ancak bu durumda hamurun oranlar\u0131n\u0131 ve kabarma s\u00fcresini ayarlaman\u0131z gerekecektir.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Maya - mayal\u0131 hamuru hacimlendiren canl\u0131 organizmalard\u0131r. Maya iki t\u00fcre ayr\u0131labilir: taze ve kuru. Ya\u015f maya k\u00fcpler veya po\u015fetler halinde sat\u0131l\u0131r ve k\u0131sa bir raf \u00f6mr\u00fcne sahiptir. Kuru maya toz veya gran\u00fcl halinde sat\u0131l\u0131r ve daha uzun raf \u00f6mr\u00fcne sahiptir. Her iki maya t\u00fcr\u00fc de mayal\u0131 hamur i\u00e7in kullan\u0131labilir, ancak kuru mayan\u0131n daha g\u00fc\u00e7l\u00fc oldu\u011funu ve aktive olmas\u0131 i\u00e7in daha az \u0131s\u0131ya ihtiya\u00e7 duydu\u011funu unutmay\u0131n. Genellikle 1:3 oran\u0131 kullan\u0131l\u0131r, yani 10 g kuru maya 30 g ya\u015f maya yerine kullan\u0131l\u0131r.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u015eeker - maya i\u00e7in besin sa\u011flayan ve hamurun tatl\u0131l\u0131\u011f\u0131n\u0131 ve rengini etkileyen bile\u015fendir. \u015eeker, mayan\u0131n gaz ve alkol \u00fcreten alkolik fermantasyonu ba\u015flatmas\u0131 i\u00e7in gereklidir. \u015eeker ayr\u0131ca pi\u015firme s\u0131ras\u0131nda \u015fekerlerin karamelizasyonunu etkileyerek hamura alt\u0131n rengini ve gevrekli\u011fini verir. Mayal\u0131 hamur i\u00e7in beyaz, kahverengi, kam\u0131\u015f veya bal gibi farkl\u0131 \u015feker t\u00fcrleri kullan\u0131labilir.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tereya\u011f\u0131 - mayal\u0131 hamura ya\u011f ve lezzet katan bile\u015fendir. Tereya\u011f\u0131 hamurun nemlili\u011fine ve yumu\u015fakl\u0131\u011f\u0131na, ayr\u0131ca puf b\u00f6re\u011fi s\u00f6z konusu oldu\u011funda katmanl\u0131 yap\u0131s\u0131na katk\u0131da bulunur. Tereya\u011f\u0131 hamura yo\u011frulduktan sonra eklenmelidir, b\u00f6ylece gluten ile etkile\u015fime girmez. Tereya\u011f\u0131, s\u0131v\u0131 ya\u011f veya margarin gibi di\u011fer bitkisel ya\u011flarla ikame edilebilir, ancak bu durumda doku ve tat fark\u0131 g\u00f6z \u00f6n\u00fcnde bulundurulmal\u0131d\u0131r.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Yumurta - mayal\u0131 hamura protein ve ya\u011f ekleyen bir bile\u015fendir. Yumurta hamurun dokusunu ve rengini, ayr\u0131ca ba\u011flay\u0131c\u0131l\u0131\u011f\u0131n\u0131 ve yap\u0131\u015fkanl\u0131\u011f\u0131n\u0131 etkiler. Yumurtalar genellikle tatl\u0131 hamurlara daha zengin bir lezzet ve daha uzun bir raf \u00f6mr\u00fc kazand\u0131rmak i\u00e7in eklenir. Yumurta, bitki s\u00fct\u00fc veya muz gibi di\u011fer ba\u011flay\u0131c\u0131 maddelerle de\u011fi\u015ftirilebilir, ancak bu durumda hamurdaki s\u0131v\u0131 ve \u015feker miktar\u0131 ayarlanmal\u0131d\u0131r.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">S\u0131v\u0131 - unu nemlendiren ve maya ile \u015fekeri \u00e7\u00f6zen bile\u015fendir. S\u0131v\u0131, hamurun k\u0131vam\u0131n\u0131 ve tad\u0131n\u0131 etkiler. Mayal\u0131 hamur i\u00e7in su, s\u00fct, yo\u011furt, krema veya meyve suyu gibi farkl\u0131 s\u0131v\u0131 t\u00fcrleri kullan\u0131labilir. S\u0131v\u0131 \u0131l\u0131k olmal\u0131, ancak mayay\u0131 \u00f6ld\u00fcrmemesi i\u00e7in s\u0131cak olmamal\u0131d\u0131r. Genellikle 1:2 oran\u0131 kullan\u0131l\u0131r, yani 500 g un i\u00e7in yakla\u015f\u0131k 250 ml s\u0131v\u0131 gerekir.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tuz - lezzet katan ve maya aktivitesini d\u00fczenleyen bir bile\u015fendir. Tuz, hamurun fermantasyon ve kabarma h\u0131z\u0131n\u0131n yan\u0131 s\u0131ra elastikiyetini ve dayan\u0131kl\u0131l\u0131\u011f\u0131n\u0131 da etkiler. Tuz, gluten ve mayan\u0131n etkisini zay\u0131flatmamak i\u00e7in yo\u011furma i\u015fleminden sonra hamura eklenmelidir. Genellikle 1:100 oran\u0131 kullan\u0131l\u0131r, yani 500 g un i\u00e7in yakla\u015f\u0131k 5 g tuz gereklidir.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tatland\u0131r\u0131c\u0131lar - mayal\u0131 hamura aroma ve lezzet katan bile\u015fenlerdir. Tatland\u0131r\u0131c\u0131lar vanilya, limon, rom, tar\u00e7\u0131n, kakule veya anason gibi do\u011fal veya yapay olabilir. Tatland\u0131r\u0131c\u0131lar hamura ekstraktlar, ya\u011flar, kabuklar, baharatlar veya alkoll\u00fc i\u00e7kiler \u015feklinde eklenebilir. Tatland\u0131r\u0131c\u0131lar, mayan\u0131n ve dolgunun lezzetini bast\u0131rmamak i\u00e7in hamura \u00f6l\u00e7\u00fcl\u00fc bir \u015fekilde eklenmelidir.<\/span><\/li>\n<\/ul>\n<h2><b>Mayal\u0131 hamur nas\u0131l haz\u0131rlan\u0131r?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Mayal\u0131 hamurun haz\u0131rlanmas\u0131, hamurun t\u00fcr\u00fcne ba\u011fl\u0131 olarak de\u011fi\u015febilen birka\u00e7 ad\u0131mdan olu\u015fur. Burada mayal\u0131 hamurun haz\u0131rlanmas\u0131 i\u00e7in genel bir \u015fema verilmi\u015ftir:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mayay\u0131 \u00e7\u00f6zme - bu, mayan\u0131n \u015feker ilavesiyle \u0131l\u0131k s\u0131v\u0131 i\u00e7inde \u00e7\u00f6z\u00fclmesini i\u00e7erir. Bu ad\u0131m mayay\u0131 aktive etmek ve canl\u0131l\u0131\u011f\u0131n\u0131 kontrol etmek i\u00e7in \u00f6nemlidir. Birka\u00e7 dakika sonra s\u0131v\u0131n\u0131n y\u00fczeyinde k\u00f6p\u00fck varsa, mayan\u0131n aktif ve kullan\u0131ma haz\u0131r oldu\u011fu anlam\u0131na gelir. K\u00f6p\u00fck yoksa maya \u00f6lm\u00fc\u015f veya \u00e7ok eskimi\u015f demektir ve yeni maya ile de\u011fi\u015ftirilmesi gerekir.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hamurun yo\u011frulmas\u0131 - unun tuz ve di\u011fer kuru malzemelerle (\u00f6rn. \u015feker veya tatland\u0131r\u0131c\u0131lar) kar\u0131\u015ft\u0131r\u0131lmas\u0131n\u0131 ve ard\u0131ndan \u00e7\u00f6z\u00fcnm\u00fc\u015f maya ve di\u011fer \u0131slak malzemelerle (\u00f6rn. yumurta veya tereya\u011f\u0131) s\u0131v\u0131n\u0131n yava\u015f yava\u015f eklenmesini i\u00e7erir. Bu ad\u0131m homojen bir hamur olu\u015fturmak ve gl\u00fcten \u00fcretmek i\u00e7in \u00f6nemlidir. <a href=\"https:\/\/lifestylerek.com\/tr\/her-zaman-basaran-erik-ile-pasta\/\">Pasta<\/a> Elinizle yakla\u015f\u0131k 10-15 dakika veya kancal\u0131 bir mikser ile yakla\u015f\u0131k 5 dakika yo\u011furun. Hamur p\u00fcr\u00fczs\u00fcz, elastik olmal\u0131 ve ellerinize ya da kaseye yap\u0131\u015fmamal\u0131d\u0131r.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hamurun kabart\u0131lmas\u0131 - bu, hamurun hacmi iki kat\u0131na \u00e7\u0131kana kadar s\u0131cak, nemli bir yerde \u00f6rt\u00fc alt\u0131nda (folyo veya bez gibi) b\u0131rak\u0131lmas\u0131n\u0131 i\u00e7erir. Bu ad\u0131m, mayan\u0131n hamuru gev\u015feten ve lezzet veren gaz ve alkol \u00fcretmesini sa\u011flamak i\u00e7in \u00f6nemlidir. Hamurun kabarma s\u00fcresi ortam s\u0131cakl\u0131\u011f\u0131na ve maya miktar\u0131na ba\u011fl\u0131d\u0131r. Genellikle 30 dakika ile 2 saat aras\u0131nda s\u00fcrer. Alternatif olarak, hamuru pi\u015firmeden \u00f6nce bir gece veya birka\u00e7 saat buzdolab\u0131nda b\u0131rakabilirsiniz, bu da kabarma s\u00fcrecini yava\u015flatacak ve hamurun lezzetini art\u0131racakt\u0131r.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hamurun \u015fekillendirilmesi - hamurun istenilen \u015fekil ve boyutta \u015fekillendirilmesini i\u00e7erir. Bu ad\u0131m, hamura estetik a\u00e7\u0131dan ho\u015f bir g\u00f6r\u00fcn\u00fcm kazand\u0131rmak ve onu pi\u015firmeye haz\u0131rlamak i\u00e7in \u00f6nemlidir. Hamuru top, rulo, \u00f6rg\u00fc, harf, y\u0131ld\u0131z veya kalp gibi \u00e7e\u015fitli \u015fekillerde \u015fekillendirebilirsiniz. Ayr\u0131ca hamurun i\u00e7ini meyve, re\u00e7el, peynir veya \u00e7ikolata gibi \u00e7e\u015fitli malzemelerle doldurabilirsiniz. Hamuru \u015fekillendirirken gaz kabarc\u0131klar\u0131n\u0131 yok etmemeye ve hamuru \u00e7ok s\u0131k\u0131 yo\u011furmamaya dikkat edin. Hamuru \u015fekillendirdikten sonra yakla\u015f\u0131k 15-30 dakika tekrar mayalanmaya b\u0131rak\u0131n.<\/span><\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Turtan\u0131n pi\u015firilmesi - bu i\u015flem turtan\u0131n \u00f6nceden \u0131s\u0131t\u0131lm\u0131\u015f f\u0131r\u0131na yerle\u015ftirilmesini ve alt\u0131n rengi al\u0131p gevrekle\u015fene kadar pi\u015firilmesini i\u00e7erir. Bu ad\u0131m turtan\u0131n \u015feklini ve dokusunu d\u00fczeltmek, lezzetini ve aromas\u0131n\u0131 ortaya \u00e7\u0131karmak i\u00e7in \u00f6nemlidir. Turtan\u0131n s\u0131cakl\u0131\u011f\u0131 ve pi\u015firme s\u00fcresi t\u00fcr\u00fcne ve boyutuna ba\u011fl\u0131d\u0131r. Tipik olarak mayal\u0131 hamur 180-200 santigrat derecede 20-40 dakika pi\u015firilir. Hamura parlak ve renkli bir g\u00f6r\u00fcn\u00fcm vermek i\u00e7in pi\u015firmeden \u00f6nce yumurta, s\u00fct veya tereya\u011f\u0131 s\u00fcrmek de m\u00fcmk\u00fcnd\u00fcr.<\/span><\/li>\n<\/ul>\n<h2><b>Mayal\u0131 hamur nas\u0131l servis edilir?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Mayal\u0131 hamurun servisi t\u00fcr\u00fcne ve duruma g\u00f6re de\u011fi\u015fir. Mayal\u0131 hamur bir\u00e7ok \u015fekilde servis edilebilir, \u00f6rne\u011fin:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kahvalt\u0131 veya ikindi \u00e7ay\u0131 i\u00e7in - mayal\u0131 hamuru tereya\u011f\u0131, re\u00e7el, bal veya peynir ile servis edebilirsiniz. Mayal\u0131 hamuru meyve, \u00e7\u0131rp\u0131lm\u0131\u015f krema veya dondurma ile de servis edebilirsiniz.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tatl\u0131 veya ikram i\u00e7in - mayal\u0131 keki krema, \u00e7ikolata sosu, pudra \u015fekeri veya f\u0131nd\u0131k ile servis edebilirsiniz. Mayal\u0131 keki kahve, \u00e7ay veya kakao ile de servis edebilirsiniz.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00d6\u011fle veya ak\u015fam yeme\u011fi i\u00e7in - mayal\u0131 hamuru peynir, jambon, sebze veya sos ile servis edebilirsiniz. Mayal\u0131 hamuru \u00e7orba, salata veya g\u00fcve\u00e7 ile de servis edebilirsiniz.<\/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\/tr\/wp-json\/wp\/v2\/posts\/1785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifestylerek.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifestylerek.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/tr\/wp-json\/wp\/v2\/comments?post=1785"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/tr\/wp-json\/wp\/v2\/posts\/1785\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/tr\/wp-json\/wp\/v2\/media\/1792"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/tr\/wp-json\/wp\/v2\/media?parent=1785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/tr\/wp-json\/wp\/v2\/categories?post=1785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/tr\/wp-json\/wp\/v2\/tags?post=1785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}