Small Piece of Buttered Toast
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Nutrition Facts
Per 25g serving
% Daily Value based on a 2000 kcal diet
Calories
85 kcal
4% DV
Total Fat
4.0g
6% DV
Monounsaturated Fat1.2g
Polyunsaturated Fat0.5g
Saturated Fat2.2g
Trans Fat0.1g
Total Carbohydrate
10.4g
3% DV
Fiber0.6g
Starch8.7g
Sugars1.1g
Protein
1.9g
4% DV
Animal Protein0.0g
Plant Protein1.9g
About
The visible food appears to be a small, partially eaten piece of buttered toast. It primarily provides refined carbohydrates and fat, with little protein or fiber. Identification, portion size, and butter content are uncertain from this image.
Ingredients
Vitamins & Minerals
Vitamins
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Choline | 3.6mg | 1% | |
| Vitamin A | 28.0mcg | 3% | |
| Vitamin B1 | 0.1mg | 9% | |
| Vitamin B12 | 0.0mcg | 0% | |
| Vitamin B2 | 0.1mg | 5% | |
| Vitamin B3 | 1.0mg | 6% | |
| Vitamin B5 | 0.1mg | 2% | |
| Vitamin B6 | 0.0mg | 1% | |
| Vitamin B7 | 0.3mcg | 1% | |
| Vitamin B9 | 23.0mcg | 6% | |
| Vitamin D | 0.1mcg | 0% | |
| Vitamin E | 0.1mg | 1% | |
| Vitamin K | 0.4mcg | 0% |
Minerals
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Calcium | 31.0mg | 3% | |
| Copper | 21.0mcg | 2% | |
| Iron | 0.8mg | 4% | |
| Magnesium | 5.0mg | 1% | |
| Phosphorus | 22.0mg | 3% | |
| Potassium | 28.0mg | 1% | |
| Selenium | 4.8mcg | 9% | |
| Sodium | 126.0mg | 5% | |
| Zinc | 0.2mg | 1% |
Small Piece of Buttered Toast
Makes one 25 g serving, with bread and butter remaining.
Ingredients
For the white bread
250 g white bread flour
160 g water, lukewarm
5 g sugar
4 g salt
3 g instant yeast
10 g unsalted butter, made below
For the homemade butter
200 g heavy cream
500 g ice-cold water, for washing
For assembly
21 g toasted white bread, made below
4 g homemade butter, softened
Method
Make the butter
1. Beat the cream until it separates into yellow butter solids and liquid buttermilk.
2. Strain through a fine sieve. Gather the butter solids and knead them gently in half the ice-cold water.
3. Drain and repeat with the remaining water. Press out the trapped liquid thoroughly.
4. Weigh out 10 g for the bread and 4 g for serving. Refrigerate the remaining butter.
Make the white bread
1. Combine the flour, yeast, sugar and salt. Add the lukewarm water and mix into a dough.
2. Knead for 5 minutes. Add the 10 g butter and knead for another 5 to 8 minutes, until smooth and elastic.
3. Cover and leave at room temperature for 60 to 90 minutes, until doubled in size.
4. Gently flatten the dough, roll it into a tight loaf and place seam-side down in a small loaf tin lined with baking parchment.
5. Cover and leave for 45 to 60 minutes, until visibly risen and the dough springs back slowly when gently pressed.
6. Bake in a preheated oven at 190 degrees Celsius for 25 to 30 minutes, until golden brown and the centre reaches 94 degrees Celsius.
7. Remove from the tin and cool completely on a wire rack before slicing.
Toast and assemble
1. Cut a small slice of bread and toast until evenly golden and crisp on both sides.
2. Weigh and trim the toasted bread to 21 g.
3. Immediately spread with 4 g softened homemade butter, covering the surface evenly.
4. Serve warm.
Ingredients
For the white bread
250 g white bread flour
160 g water, lukewarm
5 g sugar
4 g salt
3 g instant yeast
10 g unsalted butter, made below
For the homemade butter
200 g heavy cream
500 g ice-cold water, for washing
For assembly
21 g toasted white bread, made below
4 g homemade butter, softened
Method
Make the butter
Make the white bread
Toast and assemble
Vegetarian
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