Food recipes
Soft & Moist Mini Roll Loaf In a Pound Cake Pan
Soft & Moist Mini Roll Loaf In a Pound Cake Pan Ingredients: wheat flours, bread, unenriched wheat flour, white, cake, enriched sugars, granulated salt, table leavening agents, yeast, baker's, active dry margarine, re...
Soft & Moist Mini Roll Loaf In a Pound Cake Pan
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Add the ingredients to the bread maker and start the dough course.
After 6 minutes, add the margarine.
Remove the dough, weigh, and then divide into 10 pieces.
Let sit for 15 minutes.
Deflate the dough lightly and re-roll into balls.
Place the dough in the pans, cover with a plastic bag, and allow to rise.
It's ready when the dough is about 1 cm taller than the pan, if viewed from the side.
Spray the tops with water a few times.
Preheat the oven to 210C,reduce the temperature to 200C and bake for 10 minutes, then bake at 18 C for 10 minutes (a total 20 minutes).
I added 100 g of raisins and used the baking pan as a cover.
Seems like some temperature adjustment is necessary.
A version made with 50 g Milk, 150 g water, 20 g honey, and after the final rise, coated with beaten egg.
Bake at 160C for 6 minutes, then 180C for 17 minutes.
Also try my white bread in a pound cake pan.
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Add the ingredients to the bread maker and start the dough course.
After 6 minutes, add the margarine.
Remove the dough, weigh, and then divide into 10 pieces.
Let sit for 15 minutes.
Deflate the dough lightly and re-roll into balls.
Place the dough in the pans, cover with a plastic bag, and allow to rise.
It's ready when the dough is about 1 cm taller than the pan, if viewed from the side.
Spray the tops with water a few times.
Preheat the oven to 210C,reduce the temperature to 200C and bake for 10 minutes, then bake at 18 C for 10 minutes (a total 20 minutes).
I added 100 g of raisins and used the baking pan as a cover.
Seems like some temperature adjustment is necessary.
A version made with 50 g Milk, 150 g water, 20 g honey, and after the final rise, coated with beaten egg.
Bake at 160C for 6 minutes, then 180C for 17 minutes.
Also try my white bread in a pound cake pan.