Keto Bread 39% VWG Test 6. Next time I might play with decreasing vwg content, but for now I’m quite happy. I was on a quest to find another low carb bread recipe that didn’t taste like eggs but would be super low in carbs. The recipes I did see find were all flat breads so I made it that way as well.
Plus, this bread is so easy to make that it is perfect for testing out new flavor combinations. Just make sure you have someone to share your creations with because. This keto mug bread will satisfy your cravings for bread and keep you on track with its low carb macros! You can cook Keto Bread 39% VWG Test 6 using 20 ingredients and 24 steps. Here is how you achieve that.
Ingredients of Keto Bread 39% VWG Test 6
- Prepare of > 50.3 % Sponge (2-hr fermentation):.
- Prepare 99 g of water, 100F/37C.
- It’s 0.5 g (1/8 tsp) of instant yeast.
- It’s 48 g of keto flour (see link).
- Prepare 52 g of vital wheat gluten.
- It’s of > 15.1% Water Roux.
- Prepare 50 g of water.
- You need 10 g of keto flour (see link).
- You need of > Final Dough.
- It’s 45 g of water, 100F/37C.
- Prepare 4 g (1 tsp) of instant yeast.
- You need 33 g of (1 large, lightly beaten) egg, room temp; reserve for wash.
- Prepare of all of sponge (above).
- Prepare of all of water roux (above).
- It’s 101 g of keto flour (see link).
- You need 121 g of vital wheat gluten.
- Prepare 11 g of heavy cream powder.
- Prepare 40 g of sweetener.
- You need 4 g (1 tsp) of salt.
- You need 40 g of butter, room temp.
With meal prep being such a big part of our success, we now find making most things in bulk, including this Keto Mug Bread, makes our lives a whole lot easier! Blood Ketone Tests With Keto Strips. The blood testing method is simple, direct, and the most accurate way to best determine your levels of beta-hydroxybutyrate (BHB) — which is the primary ketone your body can make and ultimately convert to energy. Pour warm water into the pan of bread machine and stir honey into warm water until dissolved.
Keto Bread 39% VWG Test 6 instructions
- Sponge: Dissolve yeast in water, and let sit 5-10 min..
- Sponge: Stir in remaining ingredients..
- Sponge: Cover and let ferment for 2 hr in a turned OFF oven with the oven light switched on..
- Water Roux: Heat ingredients on med-low until pudding texture..
- Water Roux: Set aside to cool slightly..
- Final Dough: In a bread machine or stand mixer or bowl, dissolve yeast in water, and let sit for 5-10 min..
- Add the remaining ingredients EXECPT the butter, and knead until a smooth ball forms..
- Knead in the butter until you can stretch the dough without it tearing (window pane test)..
- Cover and let rise for 2 hrs or until double in size..
- Divide into portions, shape into balls, cover and let rest for 10-15 min..
- Roll into a rectangle the width of your pan, then roll into cinnamon roll from the short side..
- Flatten and repeat..
- Place in baking pan, cover, and do a final rise for 2-3 hrs or until double in size..
- Brush tops with leftover egg..
- Place in fridge to chill for at least 15 min..
- Preheat oven to 300 F / 150 C..
- Place bread in, and immediately turn oven down to 265 F / 130 C..
- Bake for 60 min, or until internal temp is at least 190 F / 88 C..
- Crack open oven, and leave it in for 5-10 min..
- Remove from oven..
- Immediately brush melted butter or heavy cream on the crusts..
- Let absorb for 5-10 min, then transfer bread to wire rack..
- Cool at least 20 min before tearing apart, or cool completely before slicing..
- Store in ziploc bag..
Visually - The more you bake, the more The bread will sound hollow when it’s done. If you’re new to this technique, try doing this every five minutes toward the end of baking and you’ll hear. Với chứng chỉ KET chúng ta có thể A website deticated to bring free magazines. Here you will find the latest pdf magazines and download them for free. Magazines in Spanish, German, Italian, French also.