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【KETO COCONUT BREAD ～ 生酮椰子麵包仔】
又有Keto新作！今次係整用椰子粉和椰子油做的生酮麵包仔。做出來的質地也不錯，而且都唔難整，用來代替平時既麵包作為低碳飲食也很不錯，又可以飽肚😜! 不過都重椰子味，如果不喜歡椰子味的勿試🤭🤭!
Now Foods, Organic Coconut Flour, 16 oz (454 g)
https://iherb.co/CCiuS2E
#keto #ketobread #lowcarb #lowcarbbread #ketococonutbread #health #coconutflour #coconutoil #生酮 #生酮麵包 #低碳飲食 #低碳麵包 #低糖低碳 #生酮椰子麵包 #椰子粉 #椰子油 #健康麵包 #食得健康啲
低 碳 水 高 蛋 白 麵 包
𝟒-𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐋𝐨𝐰 𝐂𝐚𝐫𝐛 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐁𝐫𝐞𝐚𝐝🍞
昨天新試的食譜♡︎ 這個食譜只需要蛋、蛋白粉、杏仁/花生醬、泡打粉，不需要烘培杏仁粉或椰子細粉，很多人家裡已經有的材料～ 做出來質感跟麥包很相似呢！
No flours needed for this simple bread recipe, you only need 4 ingredients which you probably already have at home🤍
☺︎︎ 材 料
- 4x 雞蛋
- 1/2 杯 (45g) 乳清蛋白粉
- 1/2 杯 (125g) 無糖杏仁/花生醬
- 2茶匙 泡打粉
☺︎ 步驟
1. 預熱焗爐300 °F (150 °C)
2. 在一個小碗裡混合蛋白粉和泡打粉
3. 用電動打蛋器將杏仁醬打至軟順
4. 一邊打發，一隻一隻雞蛋加進去打至順滑
5. 把乾材料加進去打至順滑
6. 倒進去蓋好烘培紙的麵包盤
7. 焗30–40分鐘
☺︎︎ ingredients
- 4x eggs
- 1/2 cup (45g) whey protein powder
- 1/2 cup (125g) unsweetened almond / peanut butter
- 2 tsp baking powder
☺︎ method
1. Preheat the oven to 300 °F (150 °C)
2. Mix the whey protein & baking powder in a small bowl.
3. Beat the nut butter with an electric mixer in a large bowl until creamy.
4. Add one egg at a time beating well until the batter is smooth, fluffy and bubbly.
5. Combine the dry & wet ingredients & beat well until creamy.
6. Pour the batter in a loaf pan lined with parchment paper.
7. Bake for 30–40 minutes.
☺︎ 後記 remarks
- 我做的時候加了100ml水，因為質感看起來太厚，不同種類的乳清蛋白粉都會有不同效果
- 原食譜用無味蛋白粉，但我只有雲呢拿味，焗出來好香呢
- 蛋白粉好像只能用乳清蛋白
- 如果你不介意小蘇打的味道，用一茶匙小蘇打+一茶匙蘋果醋，取代泡打粉，麵包會發酵更高
- 食譜用9X5” (23 X 13cm) 麵包盤，我下次會嘗試用更小的模具焗厚身少少的麵包
︎ ☺︎ remarks
- I added 100ml water as my mixture looked too thick, textures with different brands of protein powder could vary
- Original recipe uses unflavoured protein powder, but all I have is vanilla & I love the scent
- Apparently only whey protein works, you can experiment & let me know :)
- If you don’t mind a hint of baking soda flavor in your bread, use 1 teaspoon baking soda and 1 tablespoon apple cider vinegar, instead of baking powder, for even more voluminous loaf
- The recipe uses 9X5 inch (23 X 13cm) loaf pan, next time I will use a smaller pan for a taller looking loaf
Recipe from @lowcarbsosimple
Photos #比比影集 @phbe_chan
Cutlery @moondove_official
細看每個步驟照片Photos with each procedure: https://www.lowcarbsosimple.com/simple-and-fluffy-glutenfree-lowcarb-bread/
Look forward to see your creation & tag me back👩🍳❤️
#唐貝廚 #零罪惡料理 #低碳烘培 #低碳食譜 #低碳麵包 #lowcarbbread #lowcarbrecipes
Made bread using #fatheaddough to dip in my bowl of leftover Vietnamese beef stew {bò kho}
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Decided to test the fat head dough in preparation of a pizza party 🍕 tomorrow @miso_heppy
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#lowcarbfood #lowcarbbread #ketomeals #ketofood #ketobread #bokho #bokhobanhmi #vietnamesebeefstew #leftovers #leftovermakeover #viethomecooking #secretlifeofavietfoodie #vietnamesefood #vietfood #asiancuisine #asianfood #homemadefood #homecook #foodstyling #foodphoto #foodphotography #foodporn #foodie #foodlover #dailyfoodfeed #foodoftheday #fooddiary #bonappetit #ngonqua
有些新手朋友不太懂的如何讓無麵粉版的麵團發的好及整型
主要就是攪打好麵團及發酵前一定要靠手去將零散的麵團好好的聚合在一起且收緊底部，並烤足時間就不會蹋陷
花了點時間剪了成三分鐘的影片，希望能幫助到大家
材料:
杏仁粉120公克
小麥蛋白粉100公克
洋車錢子細粉10公克
酪梨油或無鹽奶油20公克
鹽巴1/2小匙
赤藻醣醇15公克
低糖酵母7公克
40~50度溫水200公克
頂飾
白芝麻可替換成杏仁片
蛋黃液
做法:
1乾性材料先拌勻，加進剩餘濕性材料攪拌成團
2.成團後表面覆蓋透明罩靜置20分鐘，時間到後將麵團放麵包機轉高速持續攪打麵團約20~25分或直到麵團撐開有微弱薄膜狀
3.整形滾圓後發酵約30分鐘，體積明顯增大後，分兩份整圓收緊底部，最後發酵約50~60分(體積不一定有兩倍大也沒關係)表面塗上蛋黃液後灑上杏仁片(或替換杏仁粒/角/白芝麻)
6.烤箱溫度設定160度預熱完成，放下層烘烤約25分鐘，調高溫度180度續烤8~10分(如表面已上色加蓋鋁箔紙防止顏色過深)，即可出爐 ，出爐後放在烤模上暫不移動，待冷卻再移出模具保存
因為有堅果，當天沒吃完建議冷藏保存較不易變質
#減醣烘焙 #無麵粉 #lowcarbbread
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