#柏翠大赛# Mascarpone Flavored Small Toast

Name: #柏翠大赛# Mascarpone Flavored Small Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 50g Mascarpone cheese; 25g egg; 40g water; 2g salt; 22g Caster sugar; 2g yeast; 15g butter

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Frostbitten Mascarpone is looking for a way out. No filling, no tiramisu, no mousse, no cheese. . . There are really not many Mascarpone. But I still found some ways to find a cookie, but there was a lot of sugar and oil, so after weighing it up, I gave up.
This Mascarpone toast looks good, start with it.
Cut the amount by half, and a small toast is enough. The remaining Mascarpone can also make other goods.
The dough is soft and not sticky, and the hair rises well. The look after baking is also very gratifying. It’s just that the small, hot and hot mold is a bit hard to handle, and I almost missed it when I poured the bread out. Carefully righted it on the drying rack, only to feel trembling, not weak. . . . "

Ingredients

#柏翠大赛# Mascarpone Flavored Small Toast

1. Ingredients: 150 grams of high-gluten flour, 50 grams of mascarpone cheese, 25 grams of eggs, 40 grams of water, 2 grams of salt, 22 grams of caster sugar, 2 grams of yeast, 15 grams of butter

2. Pour the dough materials except butter into the bread machine and start the dough mixing program.

3. Stir it into a uniform dough, add butter, and start the kneading process again.

4. Stir until the glove film is pulled out.

5. Round, put in a large bowl, and start basic fermentation.

6. The dough has grown to double.

7. Exhaust, divide into three equal parts, round and relax for 15 minutes.

8. Roll into an oval shape.

9. Roll up.

10. Close the mouth downwards and place them into the greased toast box at equal intervals.

11. Finally fermented to nine minutes full.

12. Brush the egg liquid on the surface, put it in the oven, in the middle and lower layer, heat up and down at 180 degrees, and bake for about 20-25 minutes.

13. The surface is golden and baked.

14. Demould immediately and place on a drying rack to cool.

Tips:
The fermentation time depends on the temperature.
Use non-stick molds to grease the inner wall for easy demolding.
The baking time and firepower need to be adjusted according to the actual situation.