Keto Bread With Golden Flaxmeal (Ketogenic friendly, dairy free, gluten free) 


When I first saw my friend Julianne posted the Keto bread that she made, I was like “what is keto bread and how does it taste like?” I couldn’t help myself to quickly get the ingredients and give this recipe a try. She uses the recipe from http://ketoconnect.net/recipe/best-keto-bread/, but added some Golden flaxmeal into it for additional fiber.

So I decided to read up about Golden flaxmeal, apparently “it contains all sorts of healthy components, it owes its primary healthy reputation to three of them: omega-3 essential fatty acids, lignans and fiber. Omega-3 essential fatty acids are “good” fats that have been shown to have heart-healthy effects. Two tablespoons of our Golden Flaxseed Meal offers 2430 mg of omega-3s. Lignans have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 80 times more lignans than other plant foods. Flaxseed Meal is high in dietary fiber containing both the soluble and insoluble types. It’s also a powerful natural cholesterol controller.”
I followed Julianne’s recipe by adding golden flaxmeal and I added a bit more salt and a teaspoon of vanilla essence, which is optional, of course. When the bread was ready to eat, my son happen to came to the kitchen, I cut one slice of bread and get him to taste it, to my surprise, he gives a 👍👍. As you can see from the nutrition breakdown, this bread is low in carbs (1g per slice only), high in protein (4.2g) and fats (8.2g). This is a prefect recipe for those who are on a Ketogenic diet and yet still likes to eat bread!

Thanks Julianne for the recipe!
Serve: 20 slices

Ingredients
:

(A)

6 large eggs yolk

60g Butter, melted

1 teaspoon vanilla essence (optional)

(B)

145g Almond meal

30g Golden flaxmeal

3 teaspoon baking powder

3/4 teaspoon salt

(C)

6 egg white

1/4 teaspoon cream of tartar



Preparation
:

Pre-heat oven to 190°C

Put the egg yolk and butter into a mixer bowl

Put the egg white into another mixer bowl

Put ingredients C in another bowl

Line the baking bread tin



Method for ingredient (A):

Use k-beater and cream the butter and egg yolk till well mix


add in the ingredients (B) in 2 batches and mix until combine. Set aside


Method for ingredient (C):

whisk the egg white in speed 4 for 30 secs till foamy.


add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted. 


The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.


Add 1/3 of the beaten egg whites to the almond flour mixture , use K beater and mix on low speed until combined

Add the remaining 2/3 of the egg whites and mix on low speed until fully incorporated. Do not over mix.


Pour mixture into the loaf pan. 


Bake for 30 minutes or till cake tester comes out clean.


Allow the bread to cool completely before removing it from the pan and slice.

Advertisements

Tuna Mayo Buns – Thermomix or Stand Mixer Method

 

   

(Straight Dough method)

Ingredients: 

(A)

1 egg

300g fresh milk or water

480g  bread flour 

120g plain flour

110g sugar

10g salt

4 teaspoons yeast

11/2 teaspoon bread improver (optional)
Ingredients for the fillings: mix well in a bowl

400g flakes tuna

100g chopped onion

120g mayonnaise 

1 teaspoon lemon juice

1/4 teaspoon salt and pepper

Stand Mixer Method:

1. Add all the ingredients into electric mixer bowl and use a dough hook and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  
2. Spray a thin layer of oil on the cling wrap and cover the mixing bowl, and leave to prove for 45 mins.

  
3. Remove from bowl, punch down the Dough to release the gas.  Divide the dough into 50g portion and shape them into balls. Leave them to rest for for 10 mins

 
4. Lightly flatten the dough balls with palms of your hands. Put some filling on the dough and wrap the dough round the fillings and shape into ovals. 

5. Put them on a lined barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

6. Brush with egg wash
7. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.
8. Bake for 15min or till golden brown 

Thermomix method:

Add ingredients (A) into TM bowl 2 min / knead

  
Add in (B), 15 min / knead function and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

2. Put on the measuring cap and leave to proof for 45min or till double in size

  
3. Remove from bowl, punch down the Dough to release the gas.  Divide the dough into 50g portion and shape them into balls. Leave them to rest for for 10 mins

  
4. Lightly flatten the dough balls with palms of your hands. Put some filling on the dough and wrap the dough round the fillings and shape into ovals. 

5. Put them on a lined barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

6. Brush with egg wash  

7. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

8. Bake for 15min or till golden brown 

Desiccated Coconut Bun – Thermomix Method

  
There are a few ways of making sweet dough bun, today I’m using Tangzhong method which adapted from Christine’s recipe. And for kneading of the dough I’m using the thermomix method, of course you can use a bread machine (set to dough function) or use a stand mixer to make the dough.

Ingredients of tangzhong (湯種 The amount is enough to make two loafs): 

50g bread flour 

250g water (could be replaced by milk, or 50/50 water and milk) 

Method of making tangzhong: 

1. In a saucepan add flour and water and use a hand whisk and whisk until smooth (no lumps) Cook over medium-low heat, stirring consistently with a wooden spoon.

  
2. The mixture will becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. Remove from heat. 

  
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Leave it to cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey.

  
Ingredients of buns

120g milk 

1 large eggs 

120g tangzhong  

350g bread flour 

60g caster sugar 

1 teaspoon salt 

7g milk powder (optional) 

1 1/2 teaspoon bread softener (optional) 

2 teaspoon instant yeast 

30g butter (cut into small pieces, softened at room temperature)

1 egg beaten for egg wash

Some white sesame seed

Method for making the bun dough
:

1. In the thermomix bowl, put all the ingredients (except the butter) according to the list, put on the measuring cup, mix 2 min / knead

  
2. Add in the butter, 10min / knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

  
3. Put in the measuring cup, and leave to prove till double in size (about 30 mins depending on the weather

  
4. In the meantime prepare the coconut filling.

Ingredients for coconut filling
:

200g (1/2 pkt) ​Frozen Grated Coconut or fresh grated coconut

110g​ good quality Gula Melaka – cut into small pieces (or to taste)

1 pandan leaves

Method for the coconut
:

Heat a non stick wok, put in the Gula Melaka and fry in low heat till melted

  
Add in the coconut and pandan leaves and fry till the coconut has fully absorb the Gula Melaka, taste and make sure it is sweet and damp before turn off the fire and leave to cool

  
Note: if it is not sweet enough add more Gula Melaka, if is too dry add some coconut milk

When the dough has doubled in size

5. Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough

  

6. Take 50g dough shape into round and wrap with coconut fillings

7. Put into the baking tray, spray a thin layer of oil on the cling wrap, cover with the cling wrap and let it prove till double in size 

  

8. Pre heat oven to 190°C
9. Apply egg wash then sprinkle, some white sesame seed on top and Bake for 15 mins till golden brown
10. Let cool slightly in the pan then brush with some butter then transfer to cool on the wire rack

Chocolate Chips Hot Cross Bun – Thermomix or Stand Mixer Method

  
This is my first attempt in making a hot cross bun this Good Friday.  Hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, the Caribbean, South Africa, India, and Canada.   I added chocolate chip in it as my boys loves to have chocolate chip in it.  Though the shaping is not very nicely done but my boys says is very yummy and he ate 4 in one go!

Dough ingredients:
(A):

1 egg

100g milk

250g  bread flour

30g sugar

1/2 teaspoon salt

3/4 teaspoon bread improver (optional)

1/8 teaspoon mixed spice (or cinnamon powder or cinnamon plus nutmeg powder)

2 teaspoon yeast 
(B)

25g butter 
(C)

50g raisins 

50g chocolate chips
Paste for topping:

30g of plain flour

1/4 teaspoon castor sugar

40g water
Glaze:

1 1/2 tablespoons castor sugar

1 tablespoon water

1 teaspoon gelatin powder
Stand Mixer Method:

1. Add (A) according to the ingredients listed into electric mixer bowl and use a dough hook and knead till form a dough

  
2. Add (B) and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

3. Add in (C) and knead well. 

 

4. Spray a thin layer of oil on the cling wrap and cover the mixing bowl, and leave to prove for 45 mins.
5. Remove from bowl, punch down the Dough to release the gas, shape into round and rest for 15 mins
  
6. Divide dough into 50g and roll into balls and put into a greased 8 inch square barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

  
8. Prepare the topping paste: mix well and put into a piping bag

  
8. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

9. Bake for 15min or till golden brown 

10. While the bread is baking, put the ingredients of glaze in a bowl over a bowl of hot water (water bath) until the gelatin and sugar have dissolved. Set aside and leave to cool completely. 

  
11. When the bun are done, brush the glaze on top of the bun and leave to cool

Thermomix method:

1. Add (A) according to the ingredients listed into TM bowl 2 min / knead function 

  
2. Add (B), 10min / knead function and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

3. Add in (C) 30 sec/ knead function or till is well mix 

 

4. Put on the measuring cap and leave to proof for 45min or till double in size
5. Remove from bowl, punch down the Dough to release the gas, shape into round and rest for 15 mins
  
6. Divide dough into 50g and roll into balls and put into a greased 8 inch square barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

  

7. Prepare the topping paste: mix well and put into a piping bag

  
8. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

9. Bake for 15min or till golden brown 

10. While the bread is baking, put the ingredients of glaze in a bowl over a bowl of hot water (water bath) until the gelatin and sugar have dissolved. Set aside and leave to cool completely. 

  

Golden Pillow (Curry Chicken Wrapped Bread Loaf)

IMG_5404.JPG

Ingredients:
(A):

350g bread flour
1 1/2 teaspoon yeast
1/2 teaspoon salt
2 tablespoon caster sugar
1 teaspoon bread improver
200g milk

(B):
40g butter

Topping:
White sesame seed
Dried parsley

Curry Chicken ingredients:
1 kg chicken, chopped into pieces
2 potatoes, cut into cubes
120g A1 curry paste or to taste
200g Kara coconut cream
300g water / fresh milk / soy milk

Seasoning:
1/2 tablespoon Light soy sauce or to taste
1/2 teaspoon Salt or to taste
1 teaspoon sugar or to taste

Glad Oven Bags
Aluminum foil

Method:
Method for the bread – Mixer Method:

1. Put (A) in the electric mixing bowl, use the dough hook attachment and and knead till dough becomes moist
Add in (B) and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

IMG_4634.JPG

2. Spray a thin layer of oil on the cling wrap and cover the mixing bowl, and leave to prove till double in size (about 1 hour)

IMG_5281.JPG

For Curry Chicken:
3. Heat the wok then add in the curry paste and fry for a while. Add in the chicken and fry till color changed

IMG_5386.JPG

4. Add in the water, potato, coconut milk and seasoning and bring to a boil Reduce heat and simmer till chicken is cooked and potato is soft (about 20 mins)

IMG_5387.JPG

5. Put the chicken in the oven bag and tie it up, trim off the excess plastic on top

IMG_5389.JPG

6. Wrap with the foil into a square shape, set aside

7. Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough

IMG_4636.JPG

8. shape into round and rest for 10 mins

IMG_5388.JPG

9. Roll the dough into square shape and place the chicken in the middle of the dough.

IMG_5390.JPG

10. wrap up the curry chicken and place onto a baking tray line with baking paper and Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size

IMG_5409.JPG

13. Preheat the oven for at 180°C for 20 mins before putting the bread dough in it. Glaze with beaten eggs, sprinkles with toppings. Bake for 20min or till golden brown

IMG_5402.JPG

IMG_5401.JPG

Method For The Bread – Thermomix Method:
1. Put (A) in the TM bowl, put on the measuring cup, mix 2 min / knead

2. Add in (B), 10 min / knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

3. Put in the measuring cup, and leave to prove till double in size (about 1 hours)

4. Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough, shape into round and rest for 10 mins

5. wrap up the curry chicken

6. place onto a baking tray line with baking paper and Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size

7. Preheat the oven for at 180°C for 20 mins before putting the bread dough in it. Glaze with beaten eggs, sprinkles with toppings. Bake for 20min or till golden brown

吴宝春金牌吐司 Wu Pao-Chun Champion Toast🍞🍞🍞 Thermomix or Stand Mixer Method

IMG_4918-0.JPG

My pullman tin is very big (length is 33cm, width is 10cm, height is 12cm, tin size is 1 kg) so I have to double the ingredients from the original recipe to fit my tin, if you want to give this recipe a try and have a smaller tin, please half the portion accordingly to fit your tin. Enjoy!

Ingredients:
396g Fresh milk
600g Bread flour
48g castor sugar
2 tsp Salt
2 tsp Instant dry yeast
28g Unsalted butter

Thermomix Method:
1. Put all the ingredient (except butter) into TM bowl according to the list, put on the measuring cup, mix at 2 min / knead function

IMG_4630-0.JPG

2. Add in the butter, put on the measuring cup, mix at 10 min / knead function and knead until gluten is fully developed, ie. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.

IMG_4631-0.JPG

3. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

IMG_4634.JPG

4. Put on the measuring cup and leave to prove till double in size (about 45-60 min depending on the weather)

IMG_4635.JPG

5. Punch the dough down to release gases produced in the proving process.

IMG_4636.JPG

6. Divide dough into 3 equal portion and shape into a balls, rest for 10 minutes

IMG_4637.JPG

7. Flatten the dough into a rectangle shape and roll it up

IMG_4639.JPG

IMG_4640.JPG

8. placed the rectangular dough in the pullman tin or baking tin.

IMG_4909.JPG

9. placed the rectangular dough in the baking tin, cover with cling wrap that has been sprayed with oil and leave to proof for 40mins until dough rises to about 90% of tin of the tin or till double in size, (if using pullman tin, just cover the lid)

IMG_4910.JPG

10. Cover the lid of the pullman tin and bake in Preheat oven at 190°C and bake for about 30 minutes, turn the bread pan upside down and continue to bake for 15 minutes, then remove lid, and finish baking until top crust is golden brown and bread is done. For baking tin, bake for about 30-40 minutes until top crust is golden brown and bread is done.

11. Remove from baking tin and leave on a wire rack to cool completely

IMG_4911.JPG

Stand Mixer Method:
1. Put all ingredients (except butter) into the mixing bowl with dough hook attachment and mix the dough using low speed, then increase to medium speed to knead it into a shiny and smooth texture

IMG_4630-0.JPG
2. Add in the butter, then knead it using medium speed until gluten is fully developed, ie. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.

IMG_4631-0.JPG
3. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

IMG_4634.JPG
4. Proof the dough till double in size (about 45-60 min depending on the weather)

IMG_4635.JPG

5. Punch the dough down to release gases produced in the proving process.

IMG_4636.JPG

6. Divide dough into 3 equal portion and shape into a balls, rest for 10 minutes

IMG_4637.JPG

7. Flatten the dough into a rectangle shape and roll it up

IMG_4639.JPG

IMG_4640.JPG

8. placed the rectangular dough in the baking tin, cover with cling wrap that has been sprayed with oil and leave to proof for 40mins until dough rises to about 90% of tin of the tin or till double in size, (if using pullman tin, just cover the lid)

IMG_4910.JPG

9. Cover the lid of the pullman tin and bake in Preheat oven at 190°C and bake for about 30 minutes, turn the bread pan upside down and continue to bake for 15 minutes, then remove lid, and finish baking until top crust is golden brown and bread is done. For baking tin, bake for about 30-40 minutes until top crust is golden brown and bread is done.

10. Remove from baking tin and leave on a wire rack to cool completely

IMG_4911.JPG