{"id":392,"date":"2014-02-20T17:24:00","date_gmt":"2014-02-21T01:24:00","guid":{"rendered":"http:\/\/www.butterhub.org\/?p=392"},"modified":"2014-02-20T17:24:00","modified_gmt":"2014-02-21T01:24:00","slug":"egg-tart","status":"publish","type":"post","link":"http:\/\/www.butterhub.jamesding.org\/?p=392","title":{"rendered":"Egg Tart"},"content":{"rendered":"<p><a style=\"font-size: 14px; line-height: 1.5em;\" href=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-17.31.35.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-394\" alt=\"2014-02-12 17.31.35\" src=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-17.31.35-1024x768.jpg\" width=\"614\" height=\"461\" \/><\/a><\/p>\n<p>The pastry known by white people as Hong Kong egg tart and by the Chinese as Portuguese egg tart.<\/p>\n<p><a href=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-17.44.22.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-402\" alt=\"2014-02-12 17.44.22\" src=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-17.44.22-1024x768.jpg\" width=\"614\" height=\"461\" \/><\/a><\/p>\n<p>My version&#8217;s a little different.<a style=\"font-size: 14px; line-height: 1.5em;\" href=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-17.31.55.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-395\" alt=\"2014-02-12 17.31.55\" src=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-17.31.55-1024x768.jpg\" width=\"614\" height=\"461\" \/><\/a><\/p>\n<p>Served by white and Chinese alike in mini-pie tins. Not me.<\/p>\n<p><a style=\"font-size: 14px; line-height: 1.5em;\" href=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-17.37.40.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-396\" alt=\"2014-02-12 17.37.40\" src=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-17.37.40-1024x768.jpg\" width=\"614\" height=\"461\" \/><\/a><\/p>\n<p>I like corners. And crust made of brazil nuts and hazelnuts. It&#8217;s better.<\/p>\n<p><span style=\"font-size: 14px; line-height: 1.5em;\"><a href=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-17.24.27.jpg\"><img loading=\"lazy\" decoding=\"async\" alt=\"2014-02-12 17.24.27\" src=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-17.24.27-1024x768.jpg\" width=\"614\" height=\"461\" \/><\/a><\/span><\/p>\n<p>Flan wishes it were this smooth.<a style=\"font-size: 14px; line-height: 1.5em;\" href=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-17.44.01.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-397\" alt=\"2014-02-12 17.44.01\" src=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-17.44.01-1024x768.jpg\" width=\"614\" height=\"461\" \/><\/a><\/p>\n<p>Smooth like butter.<\/p>\n<p><a style=\"font-size: 14px; line-height: 1.5em;\" href=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-20.39.22.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-398\" alt=\"2014-02-12 20.39.22\" src=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/02\/2014-02-12-20.39.22-1024x768.jpg\" width=\"614\" height=\"461\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The pastry known by white people as Hong Kong egg tart and by the Chinese as Portuguese egg tart. My version&#8217;s a little different. Served by white and Chinese alike in mini-pie tins. Not me. I like corners. And crust made of brazil nuts and hazelnuts. It&#8217;s better. Flan wishes it were this smooth. Smooth [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,5],"tags":[104,116,195,305],"class_list":["post-392","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-desserts","tag-crust","tag-egg","tag-nuts","tag-tart"],"_links":{"self":[{"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=\/wp\/v2\/posts\/392","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=392"}],"version-history":[{"count":0,"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=\/wp\/v2\/posts\/392\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=\/wp\/v2\/media\/402"}],"wp:attachment":[{"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=392"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}