Line a baking sheet with baking paper.
Place tablespoonfuls of mixture onto a baking paper lined tray. Flatten slightly with a floured fork.
Elevating the cake stops icing pooling around its bottom, while the baking paper catches any drips.
Greasing and flouring or lining the pan with non-stick baking paper will prevent the cake from sticking.
Immediately invert the cake to cool for about 5 minutes on a rack and peel off the baking paper.
Punch the dough down to release gases and divide into 9 even portions. Roll each into a ball and place them on a baking tray lined with baking paper. Cover the buns and let them proof for 45 minutes.
Grease a baking paper and roll out the dough as thin as a plate size. Use palm for laying and push with your fingers to shore for thinning.
Shape each half into a baguette and place them on a baking paper sprinkled with the enough semolina, then with rye flour.
