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@yttt1193: Let me teach you real Japanese we use everyday👾 This one word changes everything 📈 Save this now 👀 #japanese #japaneseculture #japan #japantravel #japanesefood

Mochi JP🇯🇵
Mochi JP🇯🇵
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Region: CA
Saturday 18 April 2026 05:00:00 GMT
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nathutharu20
💞 Rejina🌀 Tharu🌷😝 :
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2026-04-18 07:04:12
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Mini Seeded Baguettes 🥖 360ml lukewarm water (38-40°C) 7g Instant Yeast 500g Bread or AP flour (min 12% Protien) 10g salt Small seeds Whisk the water with instant yeast. Add the flour and salt and mix until it becomes a dough. You can use a spatula, spoon or your wet hand. Fold the dough upwards using a spatula or dough scraper 8-10 times until it looks like a ball. Cover and rest 1 hour. Decompress the dough with a floured hand and place the dough in a log shape on a well floured surface. Cut into 8 equalish size pieces. Add parchment paper to a large oven dish (I rubbed a bit of butter on the paper for flavour and extra crunch) With floured hands flatten each piece. Fold over 1 third then the other third over it. Roll them up pressing down in between each roll. Pull up the last little bit out and upwards over the roll and pinch it to seal it up. Gently roll it out into a baguette shape. Make sure they’re on a floured surface while you shape the others and if it becomes too sticky flour your hands slightly, Spray or dip in water and roll into a bowl of seeds. Place them on your tray. Cover and rest for 20 min while your oven heats up to 240C. Add an oven dish with some water in the bottom to heat up with the oven and create steam. Bake for 10 min take out the water turn the oven down to 220C and bake for another 7-9 min till it sounds hollow on the bottom when you tap it. To freeze do it as soon as they’re cool. Wrap in parchment paper and then into an airtight bag. Defrosts in a few hours. Enjoy D 🫶 #baguettes #bread #fyp #fromscratch #breadrolls
Mini Seeded Baguettes 🥖 360ml lukewarm water (38-40°C) 7g Instant Yeast 500g Bread or AP flour (min 12% Protien) 10g salt Small seeds Whisk the water with instant yeast. Add the flour and salt and mix until it becomes a dough. You can use a spatula, spoon or your wet hand. Fold the dough upwards using a spatula or dough scraper 8-10 times until it looks like a ball. Cover and rest 1 hour. Decompress the dough with a floured hand and place the dough in a log shape on a well floured surface. Cut into 8 equalish size pieces. Add parchment paper to a large oven dish (I rubbed a bit of butter on the paper for flavour and extra crunch) With floured hands flatten each piece. Fold over 1 third then the other third over it. Roll them up pressing down in between each roll. Pull up the last little bit out and upwards over the roll and pinch it to seal it up. Gently roll it out into a baguette shape. Make sure they’re on a floured surface while you shape the others and if it becomes too sticky flour your hands slightly, Spray or dip in water and roll into a bowl of seeds. Place them on your tray. Cover and rest for 20 min while your oven heats up to 240C. Add an oven dish with some water in the bottom to heat up with the oven and create steam. Bake for 10 min take out the water turn the oven down to 220C and bake for another 7-9 min till it sounds hollow on the bottom when you tap it. To freeze do it as soon as they’re cool. Wrap in parchment paper and then into an airtight bag. Defrosts in a few hours. Enjoy D 🫶 #baguettes #bread #fyp #fromscratch #breadrolls

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