{"id":11675,"date":"2022-01-24T01:15:13","date_gmt":"2022-01-24T00:15:13","guid":{"rendered":"https:\/\/agora.xtec.cat\/iesramoncoll\/?p=11675"},"modified":"2022-01-24T01:15:13","modified_gmt":"2022-01-24T00:15:13","slug":"el-milfulles","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/el-milfulles\/","title":{"rendered":"El milfulles"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2022\/01\/Screenshot_20220122-175704_Instagram.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft  wp-image-11676\" src=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2022\/01\/Screenshot_20220122-175704_Instagram-1024x1024.jpg\" alt=\"\" width=\"240\" height=\"240\" srcset=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2022\/01\/Screenshot_20220122-175704_Instagram-1024x1024.jpg 1024w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2022\/01\/Screenshot_20220122-175704_Instagram-300x300.jpg 300w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2022\/01\/Screenshot_20220122-175704_Instagram-150x150.jpg 150w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2022\/01\/Screenshot_20220122-175704_Instagram-768x768.jpg 768w, https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2022\/01\/Screenshot_20220122-175704_Instagram.jpg 1075w\" sizes=\"auto, (max-width: 240px) 100vw, 240px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Possiblement, la majoria de nosaltres pensem que el milfulls, aquest dol\u00e7 atribu\u00eft a la rebosteria francesa, per\u00f2 alhora tan tradicional al nostre pa\u00eds, rep el seu nom per raons \u00f2bvies: s&#8217;elabora a partir de capes de pasta de full. Ara b\u00e9, s\u00f3n mil les capes que es fornegen? Doncs no,\u00a0<span class=\"hiddenGreenError\" style=\"padding-bottom: 2px; background-image: url('..\/..\/..\/..\/..\/images\/squiggle_green.png'); background-repeat: repeat-x; background-position: left bottom; cursor: default; color: #000000; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 300; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\">per\u00f2<\/span>\u00a0aquest nombre indefinit amb el qual fem refer\u00e8ncia a la gran quantitat de capes existents tampoc dista tant del nombre real, que \u00e9s de set-centes vint-i-nou.<\/p>\n<p style=\"text-align: justify;\">\nM\u00e9s enll\u00e0 de possibles curiositats al voltant d&#8217;aquestes postres, hi ha una veritat incontestable: les millors s\u00f3n les que es poden degustar al restaurant de l&#8217;aula d&#8217;aplicaci\u00f3 dels nostres cicles formatius.<\/p>\n","protected":false},"excerpt":{"rendered":"<p><a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-content\/uploads\/usu536\/2022\/01\/Screenshot_20220122-175704_Instagram.jpg\"><\/a><br \/>\nPossiblement, la majoria de nosaltres pensem que el milfulls, aquest dol\u00e7 atribu\u00eft a la rebosteria francesa, per\u00f2 alhora tan tradicional al nostre pa\u00eds, rep el seu nom per raons \u00f2bvies: s&#8217;elabora a partir de capes de pasta de full. Ara b\u00e9, s\u00f3n mil les&hellip;  <a href=\"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/el-milfulles\/\" title=\"Read El milfulles\">Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":5,"featured_media":11676,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[327,30,205,1],"tags":[353,192],"class_list":["post-11675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cfgm-pastisseria","category-cicles-formatius","category-entorn","category-general","tag-alimentacio","tag-gastronomia"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/11675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/comments?post=11675"}],"version-history":[{"count":1,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/11675\/revisions"}],"predecessor-version":[{"id":11677,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/11675\/revisions\/11677"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media\/11676"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media?parent=11675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/categories?post=11675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/tags?post=11675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}