You’ll never need to buy buns again.
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- Опубликовано: 5 сен 2023
- Get my cookbook: payhip.com/b/PUO5w (Code E4CM for 10% off)
Soft, pillowy, protein potato buns.
#protein #buns #fatloss
Product links:
Ninja Food Processor: amzn.to/3Z2Rx2h
Powdered Potatoes: amzn.to/3LbiScK
00 Flour: amzn.to/4877EQj
Vital Wheat Gluten: amzn.to/3ErbKoP
Instant Yeast: amzn.to/3Z81gUN
Dough Conditioner: amzn.to/3RbxVHh
Diastatic Malt Powder: amzn.to/45I3wF4
Erythritol: amzn.to/3sA0Ev2
Kerrygold: amzn.to/44M3HgZ
Sheetpans: amzn.to/3P5yC2e
Baking Mats: amzn.to/3LdE561
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Recipe Below!
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Ingredients:
Potato
70g water
17g dried mashed potato
Dough
Dry
135g 00 flour
55g vital wheat gluten
6g dough conditioner
5g diastatic malt powder
24g granulated erythritol
5g instant yeast
3g salt
Wet
40g fat-free milk
14g unsalted butter
Potato
1 egg
EGG WASH
1 egg
20g water
If you want to see a particular product I use in this video, all links are in the description!
Gluten makes your dick fly off
Can I substitute potato for pumpkin ?
If you dont want to kneed you can just let it sit overnight and the gluten will develop in that time
do you have a suggestion for a erythritol replacement? it makes my mouth itch.
A recipe where I have to buy 4 new ingredients that I've never used in any other recipe in 25 years of cooking? Oh boy its gonna be a banger. . . oh wait, its literally just bread. PASS.
It took me about 4 minutes of contemplating and sleuthing to realize that the 65g of protein in the thumbnail is referring to all 6 buns, not just one. I got a little overexcited at the prospect of a single 65g protein bun, and was confused when the recipe didnt match up 😅
yep make no sense.
In other words it's equivalent to a regular slice of toast ... 11g protein
@@nikilragav lol exactly!
the name is "clickbait"... shame on him!
dat click bait
Great timing. I just made your 28 cent protein bun recipe and been using it for breakfast sandwiches and pulled pork 👍👍
That recipe still never misses!!
I’ve been making your protein buns for months now and I cannot wait to try these. Thank you!
As always, the recipe looks fantastic! Looking forward to making these potato buns!
I made your protein baguette recipe into focaccia like 4 times in the last month. I LOVE your VIDS❤❤❤
I was literally looking for a potato bun recipe like yesterday. The timing is impeccable my guy.
i remember watching your old video a while ago, you upped your quality hugely man! great vid :)
That annoying orange reference was pure gold 😂
brought me back to my childhood lol
Always harder to find some things like vital wheat gluten in Australia. The buns look amazing Nick
you can find it in health food shops, and dough conditioner is called bread improver and available in supermarkets
Try Yorkshire puddings. 1:1:1 ratio eggs, whole milk, flour. Whisk until batter smooth. Add salt, pepper. Heat oven 400 F, let muffin tin warm up in there. Pull tin out, add fat of choice (beef trimmings are best, butter is not my fav) let that warm in oven 5 mins. Pull tin out, pour batter in tin to half full each pocket. Put in oven bake until golden brown.
thanks for the recipes dude !!! Cheers.
I baked these and they're great. I made a turkey sausage breakfast sandwich on one of them just now, and it was the best breakfast sandwich I've ever made
These really look like fantastic bread buns, and pretty good macros too. Really impressive how you came up with this
I need to rewatch Dr.Mike's cooking episode after this. Great warmup.
I really like your channel much better as opposed to a year ago. Keep up the good work
This is awesome. I love you man!
That looks and sounds amazing but I'm not tryna spend all that time for some buns I'll finish in two days. How long did this recipe take from start to finish?
Dang you should have your own cooking show. I could see a bright future ahead of you! ❤
Another great video, do you have any dough recipes that could possibly be used for a croissant? I'm trying to replicate at Starbucks sandwich which has ~500 calories per sandwich.
Just remember that while these have more protein, most of it is gluten. Gluten is a very low quality protein source that your body can only really use half of. So don’t rely on something like this as a major protein source. But definitely better than regular bread buns
You can use ur oven with the light on to proof instead of turning oven on. No need to fuss with stuff, light, I'm assuming incandescent bulb in oven, puts off a lot of heat.
Are these better than the .28 cent buns from last year? I’ll have to try these out on an off day
The problem with potato is that it inhibits protein absorbtion, plenty of NIH studies on this.
Can you make a low/less calorie Nutella or chocolate sauce that doesn’t taste weird? I eat a crazy amount of Nutella with my pancakes and i don’t eat maple syrup, if you had a recipe that would be amazing
If he could pull that off then I vote for him for president, love Nutella but it’s sooo much calories for so little volume
Just tried this with ur mcchicken patties, very delicious 10/10, I shared with my family and they loved it, but they didn’t save any for me to prep :( .
That excellent video warrants an automatic subscribe 🤘🏻
sounds nice but its a pretty big time investment waiting wise, would it work if you just "mass-produced" the dough and cut parts of it and put it in the oven whenever you need buns?
I am in the process of making these, and after the first rising step they ended up pretty sticky... I actually used a little more flour than expected (oops) and the liquids were exact. I tend to have this problem with most doughs. Any suggestions on how to avoid this? It made the folding step in particular very difficult since the dough was sticking to the cutting board I was using.
If you can't tell the difference between instant potatoes and homemade mashed potatoes your taste buds and ability to tell different textures of foods is broken.
Though in something like potato buns it somewhat makes sense.
Just tried one from our first batch. It was excellent! The only thing I added was topping them with everything seasoning after the egg wash. Guess who won’t be buying grocery store buns anymore? 😂
These are so aesthetic
This editing is just too good lmao
I've been using up to 40% gluten in my bread with no problems! Inspired by your videos.
is there anything else i can use as a substitute for dough conditioner? it's not available in my country and i really wanna make your recipes, i just literally have no way to get all the ingredients
You can buy each dough conditioner ingredient separately instead of in a premade miz and add them in. It would take a bit of research to do, but I am sure it is possible.
Have you tried making buns using yudane method?
is erythritol necessary or is that just to add some sweetness?
0:58
Dried mashed potatoes are grainy & real mashed potatoes are chunky. You'd really need to mash & mash & mash to make them anywhere near similar.
I prefer only the most plump buns
Whats the beat from the beginning? Please some one tell me! I heard nice mix of it on AirBeat and cannot find it
Love this! Is there a gluten free version? FML
Hey Nick, where did you get your vacuum sealer?
This is a Zwilling vacuum sealer! Any vacuum sealer will work though.
Thanks! I’ve got a vacuum sealer machine, but yours looks simpler and would take up less space than my current one.
I've done that blind taste test at multiple thanksgiving dinners and it's really easy to tell between home-mashed and re-hydrated mashed potatoes. If you're home-mashing your potatoes well enough that they become as perfectly consistent as the rehydrated kind, you're trying too hard lol
How do you know how many calories there are in the buns you baked?
So he added extra gluten mainly. If he added more sugar instead of erythritol, it might push calories closer to 200. I bet it would be a bit puffier thanks to yeast eating the sugar
Please correct the calories count I video. Your bun has 176. From dieting perspective this recepie is not wort it. 25,5 more calories and 5g more protein with all time, special ingridients and effort to make them (proofing time included). Maybe the taste can make it worth it...
Hey!
Swerve isnt calories, but are counted as carbs and depending on the type of fiber has 0-3 calories. The calorie count is correct besides accounting for slight rounding of macros, 23.6g to 24g for example.
Proofing time is me working/showering/going to gym/running errands, aka not doing anything at all with nothing to worry about. If that turns you away, then I get it. But to me the 15 minutes of actual work this takes is well worth it for home made buns that are bigger, taste better, and have double the protein for 5 more calories.
I do want to thank you for taking the time to watch the video and hope you are having a great week.
Looks like its 160 calories, but honestly it's gonna be an approximation either way. Unless it's really off, it's not that big of a deal.
@@Exercise4CheatMealsClass act response
Hey can you make a video on how to transform these into love buns?
we need an E4CM protein bar
Can u use sweet potato?
00 flour is just pure carbohydrate. The 00 stands for ash content, the amount of ash when you burn (one kilo? I think) of flour. So in 1kg of 85 flour you have 85 mg of ash (minerals and so on) while 00 flour has 00g :)
It is not pure carbs, it also has protein.
Almost every definition online says this and I think it is the easiest way for people to understand. Ash content is also a qualifier.
"Double zero flour, also known as doppio zero or 00 flour, is a finely ground Italian flour commonly used to make pasta and pizza dough. In Italy and other parts of Europe, grind sizes vary from double zero to two. Double zero is the finest grind, and two is the coarsest."
What are these ingredients my man? Are we crafting the Philosopher's Stone?
Anyways, great editing and results!
I'm sure these are better than store bought, but I'm probably just going to buy buns rather than put in this much work.
I can tell the difference between most instant potato flakes and real mashed potatoes. Usually.
When microwaving water always use an old scratched up bowl or put a chopstick in it! instantaneous boil explosions are a real thing! you need nucleation points to make it safe!
I am all for keeping safe. This occurrence is extremely rare though. You really have to nuke the water for an extended amount of time for that to happen. 1 minute or until u visually see it bubbling wont cause this to occur.
"...the conditions that make this happen are relatively rare. Unless it’s brand-spanking-new, the cups we use to heat water in the microwave likely have scratches that create an uneven surface where water vapor bubbles will form. Superheating will also only happen if the water is microwaved for an excessively long time, far longer than is actually needed to heat the water (2-3 minutes)."
I had the water in the microwave for a minute and it just got to boiling temperature. I measured with my thermometer. There is no issue. Just pull the water once it starts boiling.
@@Exercise4CheatMeals Full agreement. I point it out because new cooks very commonly microwave in brand new transparent lab glass cooking vessels, and new formulations of that glass are often weaker than those of 20 years ago but ultra smooth and scratch resistant (like brand new pyrex). Also, to the average person, the microwave stays at its highest power setting and 'doneness' is measured by seconds on the timer. Under these conditions (which are not outlying factors at all) risk increases greatly. Finally, reaching a stillboil that is dangerous does not require full superheating. A single large bubble pop from instant nucleation at temps below boil can still result in an annoying burn that reaches further up your arm than the gloves cover.
All that said keep up the awesome work, I watched two of your bread recipes and was an instant sub.
Just a tip and buy potato flakes to be cheaper. Its what they use in those bags but without the flavoring.
He got them good buns;))
2:06 Olivery Anthony - Rich men north of richmond. What a beauty haha
What country are you making this in? We don't use the metric system
Could you show bagel recipe pls brother
My guy goes from being the OG Cream King... sorry cookie dough Cream King, to using diastolic malt powder. Thats what we call growth homie. Keep up the great work.
Is anyone else always buying the epic relic quest in the emporium? I have 12 now due to the 80% reduction in the emporium but feels like i never make it to 3000 stardust for the actual relic
Could this be the first good low cal donut
Instant potato flakes are always something you can identify with texture.
I'll turn my house into a bakery
Wanna compare a plain potato vs those dry ones? Just look at those ingredients.
Dope recipe you kill it every time
Why erythritol?
You definitely should include your dog more in these videos!
Yea exactly this totally was a clickbait.
I could absolutely tell the difference between dried mashed potatoes and real mashed potatoes if I were just eating mashed potatoes, but I wouldn't be able to tell in a bun... or the bun does better with dried taters because its a fine powder and mixes better.
I dont give a flying fuck about your buns my guy, but this video is entertaining as hell :D Great content x'D
All that for basically 5gs extra protein and negligent difference on the rest
If only I had an oven 😢
Why is your video so loud bro? I have to update all my settings just to get the volume slider low enough
3:14 fat free milk = sugar>fat
I wonder if these can transform into Hot Cross Buns?? It’s that time of year…
This is a full circle. I buy my buns so i dont have to make them.
**boiling water in a microwave**
Kettle: AM I JOKE TO YOU?
"Whisk that son of a bitch" 😂
YUM
I was not expecting flashbacks to the stingray competition in Mario galaxy
Fuck yeah potato buns my favorite kind of buns.
Yeah, no, can you just make them for me?
They are super easy to make, so yeah I got you. Come by in a few hours!
got too complicated for me :{ I left a like to be nice though. Now I continue my search for easy step recipes.
It came together a lot easier than it seemed in the video. Was little to not effort at all.
Those look tasty but i doubt theres much complete protein in there. Bread is fine, i eat it every day, but i wouldnt count it as part of your protein intake. Dairy meat fish are the best sources of complete protein.
😋
65g protein my ass
tldr: it doesnt have 65g of protein. it didn't even have 20, it had double of a regular bun you buy in store from 6g to 11g protein.
Store bought has
150 caories
2.5g fat
26g carbs
vs homemade has
155 caories
4g fat
24g carbs
and for some reason he adds 20g net carbs.
so its just slightly better then a store bought... id rather save my time and buy buns at the store then to do all that.
i came for a video with a thumbnail saying 65g protein and was so disappointed that its not even close to the amount and its another click bait ytuber that relies of clickbait to get people to watch his stuff. smh.. unless I'm misunderstanding something here then feel free to enlighten me.
The recipe has 65g protein. Each bun has 11g. Sorry to disappoint papi.
lmao, i thought one bun was gonna have 65g proteins
Do the math, the calories are wrong!
do i need wheat conditioner or wheat gluten?
Please do a gluten free version T_T
why not sourdough
With that much ingedients, I doubt we'd make some.
meh im one of those people that can 100% tell the difference between boxed mashed and real mashed, but they are still good.
55 g gluten. Ah hell nah
This is definitely not easy.
Your math is incorrect. New buns 4g Fat = 36 calories, 20g net Carbs is 80 calories, and 11g protein is 44 calories. That's 160 calories. If you count the fiber that's 168 calories total. So same ballpark with more protein.
The fat and carbs were rounded up to the nearest whole number. I get wanting to be precise, but surprised the 5 calorie difference made you comment. Thanks for watching Albie.
I'm a baker. The buns look great.... but your gloves were on back to front :-)
Wouldnt it be waaaaay cheaper just to make mash potatoes from scratch? Its really not hard, and dosnt take that long, microwaves can do the bulk of the cooking then finish it off in boiling water or something. Getting freeze dried potato seems uncesecery.
i think it needs more milk