HOW TO MAKE KETO FLAXSEED BUNS - LIGHT, SOFT, FLUFFY & TASTE GOOD ! скачать в хорошем качестве

HOW TO MAKE KETO FLAXSEED BUNS - LIGHT, SOFT, FLUFFY & TASTE GOOD !

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://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 Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** I have received requests for flaxseed bread for some time now but haven't got to do it until recently when my friend, Edward Yip tried it using my black sesame buns recipe but replacing it with ground flaxseeds and it worked. So, I gave it a try with a slight tweak to improve on the rise and texture. Thank you, Edward, for sharing with me. Most of the carbs in flaxseed is fiber. Hence, the net carb content is very low. Flaxseed is a good source of plant based fatty acids. The main difference between golden flaxseed and brown flaxseed is that golden flaxseed has fewer calories and fat but higher protein content whereas brown flaxseed has more calories and fat. In terms of taste, brown flaxseed has an earthy flavor while golden flaxseed has a nutty flavor and taste better. In terms of color, I think that golden flaxseed has a more suited color for bread. Despite this, you can still use brown flaxseed if you do not mind the darker color. These keto flaxseed buns actually taste quite neutral to me. They are light, soft, fluffy and crispy when toasted. The most important thing is to make sure that the flaxseeds are ground until a powdery texture otherwise, the buns wilI be denser. The recipe can be viewed and printed at this link ; https://www.lowcarbrecipeideasofficia... [Total Servings = 5] NUTRITION INFO PER SERVING Total Carb = 8.9 g Dietary Fiber = 7.7 g Net Carb = 1.2 g Calories = 176 Total Fat = 12.6 g Protein = 9.1 g DRY INGREDIENTS Golden Flaxseeds = 150 g / 1 1/4 cup (Finely Ground) Whole Psyllium Husk = 18 g / 2 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required. Please see this video about psyllium husk and powder for better understanding and success -    • PSYLLIUM HUSKS VS POWDER - WHICH IS MORE E...  ) Baking Powder = 8 g / 2 tsp Salt = 1/2 to 1 tsp WET INGREDIENTS Eggs = 4 large egg whites (153 g) OR 2 whole eggs {The protein from egg whites helps to boost the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites) Apple Cider Vinegar = 30 ml (2 tbsp) Hot or Boiling Water = 100 ml (1/4 cup + 2 1/2 tbsp for self-ground psyllium husk) = 50 ml (3 1/2 tbsp for pre-ground psyllium powder) DIRECTIONS 1. Preheat the oven at 350F or 180C. 2. In a bowl, mix all the dry ingredients until well combined. 3. Add all the wet ingredients and mix until a dough is formed. The dough using psyllium powder is much softer but still manageable especially after kneading. 4. Knead the dough for a while. 5. Portion the dough at 90 g each. The ground psyllium husk dough will yield 5 buns while the psyllium powder dough will yield 4 buns. Of course, if you make them smaller, you will have more buns. 6. Wet your hands as the dough is quite sticky. Shape into a ball and place on a baking tray lined with parchment paper. 7. Top with any of seeds, nuts or herbs of your choice (optional). 8 Bake for 30 mins or until golden brown. The buns are done when they feel light to the touch and sound hollow when you tap on their sides. 9. Cool completely 10. These buns can be stored at room temperature for a few days if you have a cool and dry climate otherwise, it's best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months. 11. These buns can be reheated by toasting or steaming. 12. These buns are crispy when toasted. You can even slice them into 3 pieces as they are quite thick due to the good rise.