Minipizzabunn i mikro. Enkelt å lage og smaker kjempegodt!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 stk (50g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Knus sammen egg og ost i en foodprosessor eller lignende.
- Ha i resterende ingredienser og bland godt.
- Klipp til et bakepapir så det passer på glassfatet i mikrobølgeovnen.
- Del deigen i to.
- Ha litt olje på hendene og klem/form den ene delen deig på bakepapiret, ca litt over polarbrød strl.
- Stek på full effekt i mikroen i 90 - 120 sekunder.
- Gjenta.
Most home cooks fail when adapting traditional yeast doughs to microwave cooking because they treat high-power electromagnetic radiation like a conventional oven. Microwaves heat water molecules rapidly through dielectric polarization, which causes standard wheat doughs to toughen into rubber. Fat and protein structures must compensate for the lack of browning and moisture evaporation inherent in this cooking method.
Sesame flour and almond meal absorb liquid differently than refined wheat flour. Fat-reduced sesame flour acts as a strong binder, while regular almond flour provides structural crumb without excess density. Apple cider vinegar reacts with the baking powder to create immediate carbon dioxide bubbles, lifting the batter before the protein from the egg coagulates under microwave energy.
Pulse the egg and grated cheese in a food processor until smooth before incorporating dry components. Lightly oil your hands before shaping the sticky dough onto parchment paper. Divide the dough into two equal portions of roughly fifty grams each. Cook each round on full power for ninety to one hundred and twenty seconds. Watch for the surface to lose its wet sheen and spring back slightly to the touch. If the center remains overly damp, extend the heating cycle in fifteen-second increments to avoid scorching the edges.
Alternative acid sources substitute directly for apple cider vinegar at a one-to-one ratio if flavor adjustments are desired. Store leftover baked crusts in an airtight container at room temperature for up to twenty-four hours, or freeze them with parchment layers between each piece for longer preservation.
