Tried it with two fresh egg yolks. It is definitely a bit deflated. Taste is good. Will try egg yolk powder next time. Going to turn this batch into your bread pudding. Thanks!
wow. I am so impressed with your egg white bread! The texture is amazing. It's the closest to real bread of all the egg white breads I have tried. I'd say this one is superior. No dense, foam-like texture, light and fluffy and I can't get over how soft it is despite not having egg yolk or some kind of fat. Now I did brush the top of mine with melted butter when it was done, because it seemed like the top was hard. I baked it in a convection oven, so that may be what caused that. But I would have brushed it with butter anyhow. It truly is on a higher level. Highly recommended, and thank you for creating this! It's a little bit dry as toast, so be sure to slather with butter.
thank you for your awesome recipes ! i’m planning on trying both of the old recipe and this one right here, can you give the total calories per loaf for both please ? and how many slices did you get from them ? have a nice day !
Hi I'm your writing I'm from Switzerland I have a question? Can I do it without allulose in this case can I use erythritol?? help me I would really appreciate it if you answer me❤❤❤❤
There’re several possible causes: 1. The egg whites were not stiff enough (and this is usually the most commonly seen prob) 2. The bread was not cooked thoroughly, try raising the oven temperature for about 5-10 degrees 3. There was too much moisture in the oven - I would suggest not using the steam function
So excited to see your newly uploaded bread-making recipe 🤩..I love all your recipes 😍.. May l know whether it’s the same size bread pan you used last time: 7.5 x 4.5 -inch, please?
報告: 我按照方法整了, 不過因為老公唔食得洋蔥所以無加洋蔥粉, 而芝士粉我改為放拉絲芝士(落左好多) 變左芝士包, 老公話超好食, 多謝你的改良配方, 感謝你, 在我們低碳生活找到樂趣, THX
Oh my, I just came across your channel and am binge watching your videos! Everything looks so good!
I subscribed not only because I love this recipe, but more to support someone who put heart and soul into this
整咗喇，真係好食！以後都會繼續整，多謝你用心鑽研食譜🙏🏼
嘩！好多謝你嘅支持呀🥹🥹🥹最緊要你哋喜歡😘
Tried it with two fresh egg yolks. It is definitely a bit deflated. Taste is good. Will try egg yolk powder next time. Going to turn this batch into your bread pudding. Thanks!
你好，謝謝妳分享開起來這麼美味的食譜。請問使用乳清蛋白可以嗎？
很棒的这个食谱，我非常喜欢它⭐️
Keto protein bread looks delicious, I want to eat it👍
Your recipes are excellent! It would be great if you could try making some recipes with konjac flour?
Thanks for sharing this, really help me a lot❤❤❤❤
wow. I am so impressed with your egg white bread! The texture is amazing. It's the closest to real bread of all the egg white breads I have tried. I'd say this one is superior. No dense, foam-like texture, light and fluffy and I can't get over how soft it is despite not having egg yolk or some kind of fat. Now I did brush the top of mine with melted butter when it was done, because it seemed like the top was hard. I baked it in a convection oven, so that may be what caused that. But I would have brushed it with butter anyhow. It truly is on a higher level. Highly recommended, and thank you for creating this! It's a little bit dry as toast, so be sure to slather with butter.
What an incredible loaf bread! Beautifully made👌🏻
請問可以用蛋白代替蛋白粉嗎？
Can I replace egg white powder with fresh eggs white? How many grams of fresh eggs white?
我失敗咗，我的打蛋器轉速不夠快，於是我就打算打耐些令蛋白硬身，結果由糊狀變回水，其實有無特別技巧？你做甚麼牌子打蛋器？
Thank you for the recipe! Can I substitute egg white powder and water with raw egg white?
請問用氣炸鍋可以嗎？
have you ever watched Indigo Nili's experiments with varying textures of egg white bread when certain ingredients are added?
thank you for your awesome recipes ! i’m planning on trying both of the old recipe and this one right here, can you give the total calories per loaf for both please ? and how many slices did you get from them ? have a nice day !
很用心的生酮包,多謝你教學,請問是那一隻西多糖?? 💯
Bake it today. It’s soft & fluffy. Make a French toast with strawberry & peanut butter filling. Yummy. Thanks 🙏🏻
I’m so glad you enjoyed the recipe and found it helpful. Happy baking! ❤️
By the way French toast with strawberry & pb filling sounds delicious! 🤤
So it's not dry and like foam?
Hi I'm your writing I'm from Switzerland I have a question? Can I do it without allulose in this case can I use erythritol?? help me I would really appreciate it if you answer me❤❤❤❤
Delicious Thanks for sharing ❤
Glad you liked it! 😘😘😘
Looks so tasty 😋😋.
Yummy 😋😋 perfect prepared
請問我試咗二次發酵母粉都唔係幾發，點算好？好多謝妳，我真係好想整😢
Can allulose be replaced by other keto sweetener like Erythritol or Xyletol?
請問你用邊隻牌子的 egg white protein powder? 謝謝
請問有可能用一般蛋白來代替蛋清蛋白粉嗎
呢個份量係450g?
Thanks for sharing this recipe must to try
如果沒烤箱可以用蒸的嗎？
Fantastic
❤
Perfect delicious recipe thanks for sharing ❤❤
請問蛋白的味道還是很重，蛋清蛋白粉會是個關鍵嗎？
刚试做第二次，这次用了high foam egg white protein powder,打了15分钟发了，烤的间中发到满流了些出来，时间到了关点源在烤箱里30分钟，时间没到时发现完全塌陷了！根本不成型水水的，请问哪里出问题了呢？
會考慮出材料包嗎？唔想買咁多材料係屋企😂
請問一下我整完之後 唔知道點解焗咗出嚟嘅面包之後 一半係會發大 另一半不會發大呢
請問這個吃不完可以放冷凍嗎？
Can I not add cheese powder 😅
May I ask how come mine deflated even after resting for 1 hr inside the oven
There’re several possible causes:
1. The egg whites were not stiff enough (and this is usually the most commonly seen prob)
2. The bread was not cooked thoroughly, try raising the oven temperature for about 5-10 degrees
3. There was too much moisture in the oven - I would suggest not using the steam function
@@ketofoodiehk thank you very much
請問沒有阿洛酮糖，赤藻糖可以嗎
蛋白粉打发了但入烤箱后爆发流出来然后完全塌下来不能成型水水的，请问什么原因？？我已做第二次了打蛋白打了快45分钟才发
想問吐司盒有多大？
So excited to see your newly uploaded bread-making recipe 🤩..I love all your recipes 😍.. May l know whether it’s the same size bread pan you used last time: 7.5 x 4.5 -inch, please?
Hey thank you for the kind words! It warms my heart ☺️ yes that’s the same bread pan from last time (7.5 x 4.5 inch)
@@ketofoodiehk Thanks so much for fast reply! 😍🙏
I did it but it failed
可以用赤藻醣醇嗎？
可以用赤藻醣醇代替阿洛酮糖，但注意麵包會比較沒那麼柔軟~
至於用來激活酵母的，就必須用菊粉或普通的糖/蜜糖，酵母會把糖份給消化然後變得活躍😉
請問即溶乾酵母係邊可以買到?
可以用 oat fibre 替代 protein powder?
Hello~蛋清蛋白粉是這個配方的最主要食材，不能替代喔~但我最近也在研究用oat fibre的食譜，稍後有機會再跟大家分享😉
看起来真的超级棒！等我暑假回家一定要做来试试！感谢分享这么优秀的食谱❤ 不知道把他做成圆形能不能变汉堡胚😂
謝謝你喜歡這個食譜! 😚😚
做成圓形也可以的~有興趣可參考一下以下這個食譜:
ruclips.net/video/zq8RRMlDzIw/видео.html
@@ketofoodiehk 好的 谢谢你😘
我打了半天还是水
請問蛋白粉是用那隻牌子？
我是用Julian Bakery的無調味蛋清蛋白粉，但iherb最近一直缺貨🥹Judee’s的蛋白粉也可以的，如果在香港可在foodmen或者ksquarefood找找
什麼是蛋清蛋白粉啊！
我整出來, 已焗好後放焗爐內 30分鐘, 但整個缩哂变形了. 焗時升得很高, 請問是什麼問題呢？
Hello~有兩個可能原因: 第一是蛋白打發不夠乾性，真係要打到好挺身、舉起打蛋器蛋白不下垂才足夠💪🏼第二是焗爐內蒸氣/水份太高，焗爐建議唔好開蒸氣
可以回复我吗？谢谢
想問下食唔哂可以點保存丫？
可以包好放雪櫃5-7日，或者切片後放冰箱三星期❤️
酵母可以改成3克嗎？因為買了分裝是一包3克的
Hello Cat~我會建議用兩包，咁樣麵包會發酵得比較好。開咗包裝嘅酵母放入雪櫃可以儲存得耐啲😉
@@ketofoodiehk 謝謝你
請問你加洋蔥粉嘅作用
你的模是多大？
Hello~麵包模是7.5 x 4.5吋😉
焗完已留在焗45分鐘後取出，但全個麵包好似蝕咗氣咁
請問是那方面出了問題？麻煩指教，謝謝
@@chrischan5861 係麵包兩邊縮腰嗎？有機會係未熟透，可以試試調高焗爐溫度少少(5-10度)🤏
是全個下榻。🙏🏻
@@chrischan5861 這款麵包在焗爐降溫後是會整個縮細少許，但唔會縮得好勁，如果你唔介意可以喺IG send相俾我，我睇睇出咗咩問題🙏🏼
@@ketofoodiehk 好。Thank you!🙏🏻
想請問一下，為什麼我每次也打不到乾性泡？再繼續打落去就變得越來越水咁？😢😢😢我試了三四次都係咁，好唔開心😢😢
🥺🥺🥺請問你用邊款打蛋器呢？有啲酮學反映如果用轉速比較低嘅打蛋器，需要20-30分鐘以上先打到乾性。蛋白粉牌子都有影響，Judee’s同Julian Bakery係我試過一定會成功的。另外，要確保所有用具都冇沾上油份💪🏼💪🏼
@@ketofoodiehk 我是用BOSCH嘅廚師機，已較到最快來打。。。。蛋白粉是用你片入面個款，工具全是乾的，但就是見到濕性時嘅狀態，以為打多陣就會硬身D，點知越打越水狀，仲差左咁，不過我會照焗，都焗得起嘅，但一降溫就會縮晒，同埋個包會實左咁😅😅
@@chansum4664 我都試左幾次係咁！最後將蛋白粉同糖、醋、檸檬單獨打到乾性發泡，之後先再加返酵母+菊糖攪拌混合就無事。
另外因為我用蒸氣焗爐，170度每次都焗到又實又硬（特別係個皮，會好似紙咁好難食）
最後係麵團混合完，用40度發酵左50分鐘，之後再用120度焗45分鐘，最最最後先用140~160度焗5-10分鐘，就靚仔哂！希望幫到你
請問使用那種蛋白粉？