Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
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Brioche bread is made of a rich dough with milk, eggs and butter. It is slightly sweetened and goes well with savory burgers. It can actually be eaten on its own as it is soft and buttery. I made them into French toast and OMG! it is the best keto French toast I have ever eaten. It's kind of hard to find the right keto bread to make French toast but let me tell you that these are the best as they are soft and able to soak up the eggs.
The recipe can be viewed and printed at this link;
docs.google.com/document/d/1v...
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 8.7 g
Dietary Fiber = 6.6 g
Net Carb = 2.1 g
Calories = 220
Total Fat = 17.8 g
Protein = 5.9 g
DRY INGREDIENTS
Coconut flour = 90 g / 3/4 cup
Golden Flaxseed = 90 g / 3/4 cup (Finely ground)
Whole Psyllium Husk = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. Please see this video about psyllium husk and powder for better understanding and success - • PSYLLIUM HUSKS VS POWD... )
Baking Powder = 12 g / 3 tsp
Erythritol = 100 g / 1/2 cup
Salt = 8 g / 2 tsp
Instant or Rapid Yeast = 12 g / 3 tsp
WET INGREDIENTS
Pea Milk or Almond Milk (Unsweetened) = 240 ml / 1 cup
Eggs = 8 large egg whites (285 g) or 4 whole large eggs (Note: The protein from egg whites will help to boost the rise substantially whereas the fat from egg yolks will hinder the rise. So, the buns will not rise as much if using whole eggs)
Butter (softened) = 113 g or 1/2 cup
DIRECTIONS
1. Preheat the oven to 212F or 100C and leave the heat on throughout the 1-hour proofing process.
2. Warm the milk in the microwave at high heat for about 1 1/2 min. The temperature of the milk should be between 104 to 122F or 40 to 50 C. The warmer the better as it will wake the yeast up.
3. To test whether your yeast is alive, you can mix it into the warm milk with a pinch of sugar, but this is optional. I did not put any sugar and I can still see the yeast bubbling. If you are confident that your yeast is good, then just mix it into the dry ingredients. Set aside the milk and yeast mixture.
4. As an option, you can also proof the dough at a very warm place in the house. In this case, sprinkle some coconut flour on top of the buns before covering with towel so that the dough would not stick to the towel. I have tried this method, but it does not rise as much as using the oven.
5. In a bowl, mix all the dry ingredients until well combined.
6. Add the wet ingredients (except the butter) and mix until a dough is formed.
7. Add the softened butter and mix to combine.
8. Portion the dough into 80 g each. This recipe makes about 8 to 12 x 80 g buns.
9. Wet your hands for easier handling. Shape the dough into a ball and place on a baking tray lined with parchment paper.
10. As the dough is soft and moist, it tends to spread sideways during proofing, so the buns end up looking big but flat. To overcome this, I used aluminum foil to make rings. Fold the foil into 1 1/2" height and make the ring slightly bigger than the dough. Seal the edges with staples.
11. Cover the dough with a towel and proof in the oven for 1 hour with the heat turned on at 212F or 100C the entire time. Place a baking dish with boiling water below the tray with dough. Close the oven door and try not to open it during the proofing process. The humidity and warmth create a very conducive environment for the yeast to thrive.
12. After 1 hour, remove the tray with dough and the water.
13. Remove the foil and brush with 2 egg yolks mixed with 1 tbsp of water.
14. Top with white sesame seeds.
15. Return to oven and increase the heat to 350F or 180C. Bake for about 15 to 20 mins or until golden brown. These buns cooks very quickly and the bottom browns very fast due to the butter so be careful not to burn the bottom.
Негізгі бет Тәжірибелік нұсқаулар және стиль HOW TO MAKE KETO BRIOCHE BUNS - BUTTERY SOFT & SO GOOD !
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