HOW TO MAKE KETO BRIOCHE BUNS - BUTTERY SOFT & SO GOOD !
HTML-код
- Опубликовано: 15 сен 2024
- Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Low...
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 Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
**********
Brioche bread is made of a rich dough with milk, eggs and butter. It is slightly sweetened and goes well with savory burgers. It can actually be eaten on its own as it is soft and buttery. I made them into French toast and OMG! it is the best keto French toast I have ever eaten. It's kind of hard to find the right keto bread to make French toast but let me tell you that these are the best as they are soft and able to soak up the eggs.
The recipe can be viewed and printed at this link;
docs.google.co...
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 8.7 g
Dietary Fiber = 6.6 g
Net Carb = 2.1 g
Calories = 220
Total Fat = 17.8 g
Protein = 5.9 g
DRY INGREDIENTS
Coconut flour = 90 g / 3/4 cup
Golden Flaxseed = 90 g / 3/4 cup (Finely ground)
Whole Psyllium Husk = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. Please see this video about psyllium husk and powder for better understanding and success - • PSYLLIUM HUSKS VS POWD... )
Baking Powder = 12 g / 3 tsp
Erythritol = 100 g / 1/2 cup
Salt = 8 g / 2 tsp
Instant or Rapid Yeast = 12 g / 3 tsp
WET INGREDIENTS
Pea Milk or Almond Milk (Unsweetened) = 240 ml / 1 cup
Eggs = 8 large egg whites (285 g) or 4 whole large eggs (Note: The protein from egg whites will help to boost the rise substantially whereas the fat from egg yolks will hinder the rise. So, the buns will not rise as much if using whole eggs)
Butter (softened) = 113 g or 1/2 cup
DIRECTIONS
1. Preheat the oven to 212F or 100C and leave the heat on throughout the 1-hour proofing process.
2. Warm the milk in the microwave at high heat for about 1 1/2 min. The temperature of the milk should be between 104 to 122F or 40 to 50 C. The warmer the better as it will wake the yeast up.
3. To test whether your yeast is alive, you can mix it into the warm milk with a pinch of sugar, but this is optional. I did not put any sugar and I can still see the yeast bubbling. If you are confident that your yeast is good, then just mix it into the dry ingredients. Set aside the milk and yeast mixture.
4. As an option, you can also proof the dough at a very warm place in the house. In this case, sprinkle some coconut flour on top of the buns before covering with towel so that the dough would not stick to the towel. I have tried this method, but it does not rise as much as using the oven.
5. In a bowl, mix all the dry ingredients until well combined.
6. Add the wet ingredients (except the butter) and mix until a dough is formed.
7. Add the softened butter and mix to combine.
8. Portion the dough into 80 g each. This recipe makes about 8 to 12 x 80 g buns.
9. Wet your hands for easier handling. Shape the dough into a ball and place on a baking tray lined with parchment paper.
10. As the dough is soft and moist, it tends to spread sideways during proofing, so the buns end up looking big but flat. To overcome this, I used aluminum foil to make rings. Fold the foil into 1 1/2" height and make the ring slightly bigger than the dough. Seal the edges with staples.
11. Cover the dough with a towel and proof in the oven for 1 hour with the heat turned on at 212F or 100C the entire time. Place a baking dish with boiling water below the tray with dough. Close the oven door and try not to open it during the proofing process. The humidity and warmth create a very conducive environment for the yeast to thrive.
12. After 1 hour, remove the tray with dough and the water.
13. Remove the foil and brush with 2 egg yolks mixed with 1 tbsp of water.
14. Top with white sesame seeds.
15. Return to oven and increase the heat to 350F or 180C. Bake for about 15 to 20 mins or until golden brown. These buns cooks very quickly and the bottom browns very fast due to the butter so be careful not to burn the bottom.
UPDATE ON 14.09.2020
Based on feedbacks, the texture of the dough and brioche buns are quite different without the sweetener. The dough is firmer, does not rise as much and the buns are denser. I have further experimented without the erythritol and made a minor change to improve the texture. So if you are going to omit the sweetener, you could either increase the pea or almond milk by 40 ml or increase the egg whites by 2. The version with increase in pea milk is slightly lighter than the the version with increase in egg white. With this change, the buns are closer to the original version but still not as moist as the original version. Nevertheless, they still tastes good. So please take note if you wish to omit the sweetener. Thank You !
Please see the description box below video (click down arrow on the right hand side and scroll down) for full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Elsie, I am on it now. I have all the ingredients handy, so I am going for it. These looks soooo delicious that I am not able to wait for the weekend to try the recipe. Nope! I am on it now.
@@amelieouedraogo8487 That's great ! Let me know how it turns out.
Elsie,
They’ve turned out aaawwwsome! Soft, moist, great color and the smell in the kitchen WWWOOOOWWW... And the most important, they taste like heaven. I did two batches already and they turned all fantastic. Next time I will try with whole eggs cause now I have a ton of egg yolks in my fridge lol...
@@amelieouedraogo8487 Wow... that's awesome Amelie ! So happy you achieved successful results. You can just cook the egg yolks like omelet or scramble add some onions, scallions, chilies and it tastes good. Or use them to make French toast with the buns
lowcarbrecipeideas Elsie can you use egg whites in Carton ?
Its amazing watching the evolution of keto and its gluten and sugar free recipes. Have to try this one!!
I made this. I added a scoop of whey protein and next time I'll reduce the erythritol to about 75g and perhaps add some Greek yoghurt to make it even lighter. They were too sweet with 100g erythritol. Three generations of non-low carb people in my household - 8 years to 78 years - all loved them. Everyone decided they'll be our new burger buns.
That's great! Thanks so much for your feedback ❤
That's what I was thinking, to use them as hamburger buns! I will reduce the erythritol, thanks for the advice.
hi. you said 1 scoop whey protein, how much does that mean in g?
@@kittie479 about 30 grams
I made these today and they turned out great! They look and feel like regular buns. It even fooled my son, newly on keto, who thought they WERE regular buns. They toast spectacularly well. We had hamburgers and keto fries. Needless to say, with this recipe in your arsenal, being on a ketogenic diet is quite sustainable, especially for diabetics. This did NOT spike my glucose numbers. Hooray! This will be my go-to recipe for Keto buns. I will try this in my New England hot dog bun pan. I have great hopes!
Awww... I am so happy to hear that! Thanks so much for your feedback ❤️
What a clever idea with the foil around the soft dough. I will definitely use that trick in future baking.
Or would it work if I baked the buns in cup cake tins?
I never have any luck making bread but this is sooo easy to make! Looks really good, tastes even better. It's soft, fluffy and fragrant. I had it with bacon and salami, and the tinge of sweetness from the bread is just nice to pair with the savoury meat. Now I have renewed confidence to try a few more bread recipes!
Awww... that's so good to hear ! Thanks so much for your feedback❤
I made these buns and they're Amazing! Soft and buttery! They are officially my go to recipe for buns. I've put some in the freezer and anytime I want to have one I wrap it in a paper towel and heat it up in the microwave for 30 seconds and they still have that buttery, soft taste. They're so good. Thank you!
So happy to hear that! Thanks so much for your feedback ❤
Good to know they freeze well.
I just asked the freezer question and good to know!!!!
I made these and they are awesome. It will be my go to recipe for rolls. Thank you. I love all your recipes. You are so precise and always end up with a delicious recipe.
Awww... so nice to hear that ! Thanks so much for your feedback ❤
Just made them! They are delicious. I’ve halved the recipe cause I wanted to make sure this will work. But after tasting the 1st one I regret I didn’t do the full recipe. Frankly, you don’t even think they are keto.
Thank you very much for this great recipe!!!
Ps: it’s not eggy at all cause there’s no yolk. I hate eggy smell/taste. So this recipe is a keeper. Thanks again.
So glad to hear that! Thanks so much for your feedback ❤
I wasn’t able to make it work… how to do you manage to not have a sticky uncooked bread?
Yeast was alive and every ingredient was followed
Those look like the best bun I've ever seen. You always make my mouth water. Can't wait to try them! Thank you oh so very much!!!!!!!!!
I follow the recipe except I used Monkfruit for the sweetener, and we love the outcome. I will try to proof at a lower degree and see if I get better rise. Thanks so much. I can’t use Almond flour and a lot of the bread recipes call for it, so this was a blessing!
Thank you for your feedback ❤
I’ve just made these buns tonight. I’m really satisfied with the results and plan on making another batch soon. This recipe is a keeper.
So glad to hear that! Thanks so much for your feedback ❤
I made this buns today and was happily surprised at how delicious they were, thank you Elsie, I never thought I could eat some “bread” on keto, and I must tell you this is a keeper
So glad to hear that ! Thanks so much for your feedback ❤
Just finished making these. They are delicious! TY for giving my family a Keto bread they will actually enjoy! You're an Angel! :)
edit: I split the erythritol 60/40 with allulose being 60%. Because of the recent study released on the erythritol, I thought it would be healthier.
The sweet taste was perfect.
So glad to hear that! Thanks so much for your feedback 🙏
I made them this morning !!
Very soft and delicious 😋👍🏻💕
That's awesome! Thanks so much for your feedback ❤
Not too sweet? 100 grams Erythrit ist pretty much
@@anna19671 100 g may seem a lot but keto sweeteners are only half the sweetness level of regular sugar. So the sweetness level is just nice.
lowcarbrecipeideas I know after 10 years paleo and about a year keto 👍 but thanks for your answer 🤗 they look amazing! I will try it!
I made these as per recipe…I made mine a little smaller and made Sliders with them. The Sweetener made these buns perfect! The ketchup and mayo I put on the sliders were CLUTCH and brought all the ingredients together. They were Delicious!
I am so happy to hear that! Thanks so much for your feedback 🙏❤️😊
I have never seen that type of roll before, interesting. Thank you
WOW ! looks amazing and soft !!! I can't wait to make them this weekend !!!!!!! thanks for sharing !!!!!
Oh.........my.............these...........look................AMAZING!!!!!!!!!!! I am definitely trying these. You're a keto genius!💟
I bought all the ingredients last night and can’t wait to make this bread.
Yours are the best keto recipes/videos out there.
Thank you 😊
Thank you for sharing another “amazing” recipe.
Thanks so much, I did finally get a digital copy of the recipe. I like to study and be sure I know what I am going to be doing.... And I love to cook. Cheers.
Well, I am going to try this as buns and also in my bread pan so I can have 'brioche' bread! Can't wait to try this, I'll come back when I've done so!
I'm thinking of making it in a bread pan also. How did yours turn out?
This is an amazing recipe ! Thank you very much ❤
My pleasure 😊
This is the first recipe that uses yeast as the leavening agent, cool looks like real bread! I must give one a try for next weeks bread!
This is the second recipe of yours I've tried (first one was the fudgy brownies 😋) and OMG they are so soft and so delicious, thank you so much !!!
That's awesome! Thanks so much for your feedback ❤
Soooo gooodd, probably one of the best buns i made so far! Thanks
That's awesome! Thanks so much for your feedback ❤
That is a very well thought out recipe. I wonder how you came up with this.
I'm sure it's worth the time spent preparing them. I'll try that next time, thanks for sharing that with us.
Absolutely amazing!!!! Brilliant!!!! Thank you so much!!!
Soooooezcited to try these! Thank you for sharing your cooking skills with us all❤️❤️❤️❤️
I really really miss my brioche! Thank you so much ❤️
Those look really good. I can't wait to give them a try.
This is a real good stuff. So soft and delicious. Craving for more😋 Thanks Elsie ❣️
Hehe.. thanks for your feedback ❤
Wow....they look great. 🎉
I'm very surprised that you recommend "proofing" the dough at such a high temperature. 212f/100c is enough to kill the yeast therefore you will not get an expansion during baking other than your baking powder. I'd recommend proofing at between 80-100f/37c. It's all you need to proof and your yeast will be active when you begin to bake which should yield a lighter/less dense result.
maybe some reply from the author of recipe? Albert is right, proofing in that temp is just wrong
I agree, I don’t understand the higher temperature. She also puts hot water in the oven which raises it even higher. My oven has a proof setting and it’s 90F.
I thought she was saying to preheat the oven and then turn it off for the proofing process. I will watch again . . .
UPDATE: I watched again and I do believe that is what she’s saying. You preheat and turn it off for proofing. This is a very common method. @4:03 “Oven sd be preheated for 15 minutes at 212F or 100C”. So you would preheat an empty oven for 15 minutes, turn it off, then put your bread in for proofing.
ADDENDUM: 😂I am wrong! I just read the recipe instructions and she does say to leave the heat on the entire proofing time!😅
Hers look fantastic so I’m going to follow her instructions and see how it goes!🤞🏼
@@PeriWinkle33957 So how did it go?
@@eja1258 it’s been awhile since I made these buns. They were good, but more tedious to make than a lot of other keto buns my family likes better so I’ve not made them again. They are on the small side too. I could not tell that the oven proofing method in the recipe made the buns rise any more than other methods I’ve used. I think I will try these buns again in the future though. I like to try different recipes occasionally instead of the same thing every week.
You are so smart! These look great I'm going to try them tomorrow! Love you Channel
Thank you😊
Omg!! you are just .... incredible , thank you so much to share this! I just get the golden flaxseed, and I'm excited to try this and the cinnamon rolls
Thanks for sharing your Keto Brioche Buns recipe.
Thank you I will be using my English muffin rings for these
You make English muffins? And there are rings for that? Please please please share!
@@tainamaria5049 kingarthurflour.com sells them & has the recipe on their site.
@@tainamaria5049 if using the muffin rings they make a nice burger buns line to slice at.
@@edieboudreau9637 cool. Thanks so much@
@@tainamaria5049 you're very welcome.
No entiendo inglés pero entiendo muy bien cada receta, gracias por compartir ojalá se pudieran poner sin títulos en español, ganarían muchísimos subscriptores por que las recetas son buenísimas 😊
Martha chafino
Has echo alguno de los panes de este canal?
Yo e tratado varias recetas pero ningun pan me a salido bien todos los panes me salen super densos, puedes compartir algun tip ?
There is no need to mess around with the tin foil. Just put the buns in jumbo muffin tins. This will prevent the spreading and the metal pan retains the moist heat for a better proof. I wouldn't proof at more than 110 F because it slows yeast action and will even kill the yeast at temps higher than 120 F.
Do you think by placing a tray of water beneath the tray of buns while baking would help to not dry out the buns too much becoming even softer and moisturize? Because the ones in supermarkets are really soft and not so dry. Thats the beauty of brioche bread.
You can certainly try that 🙏
This looks amazing!😍 I gotta get golden flax!
These look lovely can’t wait to try them.
Super soft and tasty buns. Thankyou.
Thanks for your feedback ❤️
Thank you so much for this and all the recipes you have shared!! Your effort to come up with all these delicious goodies is very much appreciated!!
Cant wait to make this!!
😍
Awww... it's my pleasure! Hope you give them a try😊
@@lowcarbrecipeideas yes! First thing tomorrow morning!!😍
Awesome recipe
I smell brioche bread loaf 👏🏼💪🏼❤️👑🍞
Looks delicious
Recently subscribed. What I really like about your posts is that you don't talk, talk and talk (as so many other channels do) ... and I also like your recipes.
Have you ever hear the saying: "he/she can talk 1/2 hour about a screwdriver and never mention the handle"? Thanks : +)
Haha.. thanks! I do make special appearance in certain videos hehe..
Looks so good, I hv to try this recipe
Thanks a lot 😘
These look really good. I might try them with half coconut and half lupin flour after one batch your way just to see how it is, as lupin works a lot like coconut flour but has much lower carbs.
I’m going to try this...when I get a day off
Question, can you use coconut milk? and what is the Nutrition info using almond milk:? thanks and they look great :)
Thank you they look Awesome Will try !
Could you suggest a substitute to Pea Milk? There’s none where I live. Can golden flaxseed be substituted for brown flaxseed?
You can use almond milk too. Yes you can use brown flaxseed too except the color will be darker
I would use a different sweetener than erythritol.
Hello! Thank you for this recipe. I'm wondering if you have the amount or proportion in case of not using the flax seed flour and using instead all coconut flour? Thank you in advance!
They look so good! :)
Se ve delicioso, pero podrían poner la opción de subtitulos en español??.
Gracias
You’re AWESOME AND THANKS FOR SHARING!!!
Hi ! 👏👏👏👏💐❤️✌️🙊Thank you looks amazing Getting my yeast today will be making today ! Do you purchase the yeast in jar or packets !
Thanks ! Mine are in small packets of 11 g each so I just round into 12 g
👍👍👍...good job elsie!it really looks lovely.can i use double cream as my milk as tried to avoid almond which is not advisable due to my osteoarthritis .thank you!
I am not very sure about it. But you can certainly give it a try and do let me know how it turns out ok
Oh I think you can try to dilute the cream with water to prevent a heavier dough. The ratio sd be 60% cream and 40% water
Ok thanks elsie!you are really a great help,your recipes are so simple easy to follow even though i haven't tried it yet as i am still very busy.keep up the good work.
lia zercia j great idea ! Oxalate is a enemy to arthritis!
Waww amazing. Thank you so much.
Oh I bet those make excellent hamburger buns! 😋
Thanks so much for your effort. Can this be made also as a loaf?
I will be coming out with a video on the loaf version soon so stay tuned
Possible to make whithout yeast?
i tried this recipe, i followed what you exactly did, they are delicious but they comes raw inside, any suggestion ?
Thank you.
This one is a keeper I made them and they were delicious 🤤☺️
That's awesome! Thanks so much for your feedback ❤ If you have nice photos to share do tag me at Instagram or Facebook thanks
@@lowcarbrecipeideas I do have pics but I don't have Instagram or Facebook 😔
@@yvonneg7855 Ahhh no problem! You can also email to me at lowcarbrecipeideas@gmail.com
This looks great! Can't wait to try. Is the bread similat to a bagel consistency? Thank you!
I just made it, too salty for my taste, 1/2 tsp salt next time. Thank you for the recipe.
Can I put this recipe in a bread pan? I think that would be less work and I would prefer sliced bread. Thanks!
I will be coming out with a video on the brioche loaf so please stay tuned
EXCELLENT
My bun came out soft, but the texture was more meaty than spongy. I used exact 26 grams of fine ground psyllium husk. Should I try using lesser next time? Also, 12 grams of yeast felt like a bit too much. The buns have an overpowering yeast flavour.
what could be substituted for flax seed?
Sorry, the ingredients cannot be substituted 🙏
Is it possible to use regular milk ?
Yes, you can if you are not concerned about the carb content
Yummy😊
How do you get such a bread like color? Mine are brown. Also can i use Fairlife milk. Most almond milks are junk
I love your channel, thank you! Do these buns freeze well?
Thank you ❤ Yes they do
Не люблю кокосовую муку, можно заменить на миндальную муку? Спасибо большое за рецепт ❤ мой лайк и подписка❤
You can try this Brioche bread using almond flour. You can make it into buns too.
ruclips.net/video/AhRg0YjFFts/видео.html
A little to sweet, what should2 in substitute in your opinion??? Thanks, but the best bread till now for keto.
You can reduce the sweetener
Thank you so much for this recipe and the clarification about the difference in psyllium husk, I found it very helpful!!... I have a question, can egg whites powder be used instead of liquid whites?
You're most welcome! So glad you found it useful. Actually I have plans to experiment with egg white powder vs egg whites for keto bread but haven't got down to do it yet. I will definitely do it and update accordingly thanks 😊
Hi Elsie :) I have a general question for you - do you think egg yolks weigh the bread down (minimise rise) more so than the same amount of oil? thank you :)
Yes, the fats from egg yolks will hinder the rise. If you're using oil to replace the butter, you need to reduce the amount probably by half.
Hello! Thanks for the recipe! Can’t wait to try it. Just a question, will isn’t 48deg C the max temp to proof bread? Any hotter could actually kill the yeast. But how is it that your buns still rose in size!
The yeast loves very warm n humid temperature. 100C is very conducive so do not worry about it.
Do you think they would get too flat if you didn’t use the foil?
Yes quite flat plus it's denser. With the foil ring it rises upwards so the buns are lighter with more holes in the crumbs
I made these and they didn't rise, wondering if I killed my yeast? I used half Almond milk & half cashew milk (could this have been the issue)? I was on the high temp end to proof the yeast 150°F and my oven didn't stop at 212° so I proof the buns at 215°. I'm wondering if it could be a combination of things? They tasted good but not really edible because they were so dense. I'll try again another time. Any suggestions would be helpful.
Both milk have no issue. Proofing at 212F or 215F sd be fine. Did you check your yeast condition? Did you use a ring foil or tin to contain the dough? Are you using psyllium husk or powder
@@lowcarbrecipeideas thanks for the reply I used regular Pysillium but, I zipped all the dry ingredients in my food processor to incorporate everything and make sure the Pysillium was powdery fine. Actually I think I killed my yeast before adding it to my mix, I think my milk temp was too hot. I will try again soon. Any ideas on what to do with the remaining yokes? I hate throwing them away. Other then the 2 used for coating.
Super 💕
Can you use powdered egg whites? If yes please let me know the quantity and also if it needs to be mixed with water and how much water to achieve the egg whites consistency required in the recipe? Thanks 🙏
Yes you need to add water to powdered egg whites. Frankly, I have tried it for my keto bread but haven't had the right results yet so I need to experiment further.
I'd like to SEE the written recipe!
Great 💗
Would any yeast work? I love brioche!!! I hope you can make a croissant too. Would you be able to make a version of this with almond flour?
Yes any instant or rapid rise yeast. As mentioned in the description, I have tried with almond flour, sole coconut flour and walnut meal but they all turned out very dense. Only this combo turned out less dense and soft. I have been experimenting with croissants but not successful yet.
@@lowcarbrecipeideas thank you so much with all these recipes!
Wow, thank you! Beautiful creativity from you as always! Can I use cultured buttermilk or whipping cream instead of pea / almond milk?
If the consistency is same with pea or almond milk then its fine. But if the consistency is thick you need to dilute with water (60% cream and 40% water)
@@lowcarbrecipeideas Thank you very much!
@@lowcarbrecipeideas Is it a problem if I want to use only 25 g of erythritol with a few grams of stevia? Should I add more liquid (milk) to compensate it or something?
@@omonra7047 You can reduce sweetener or even omit altogether without any problem. The 100 g erythritol is only mildly sweet but you can reduce to 80 g. Anything less that this i don't think you can taste the sweetness anymore
@@lowcarbrecipeideas thank you!!
Do you think a muffin pan would work during proofing?
Yes some have feedback that they used muffin tins and it worked. Some even put paper cups into the muffin tins. But the muffin tins sd be big enough.
the yeast is pretty useless unless you feed it with an according amount of sugar (which you can exclude from the carb count since it will be eaten by the yeast). The fermentation, a little bit more butter for less mik, should give you a pretty decent french brioche.. my one cent))
Yeah, I always throw some honey into warm water for the yeast to it. It froths up like crazy. Honey is better to use for this than sugar because the yeast has to do an extra step to convert the sucrose (sugar) into glucose and fructose. Honey is only like 10% sucrose. Anyways, that really gets the yeast flavor going.
Can I use almond flour instead of flax seed?
They look so good but I don't like erythritol. I wonder if you can use honey or something else?
You can use any keto friendly sweetener. If you're not counting carbs, you can use a small amount of honey. If too.much I am afraid the bread may be too moist
Can I use a mixture of egg whites and egg yolks or does it have to be either or?
I just have baked these buns and it's absolutely fantastic! My buns are exactly the same as yours, both an appearance and a texture. Also their taste and smell are perfect. I used ryazhenka (Russian traditional fermented milk product, similar to buttermilk) instead of pea milk. It's thick so I diluted it with water (60% ryazhenka and 40% water) as you advised me. And I also reduced erythritol to 80 g. The batter was so soft and tender and easy for forming. It is pefrect burger buns, my search is over) Oh, and it seems to me there is a mistake in the directions: this recipe makes 12 x 80 g buns, fortunately. All products in recipe are 976 g / 80 = 12. Thank you, you're the best keto baker! Here is a photo: imgur.com/WNf6Qg3
Wow ... so happy to hear that ! Saw the picture and they look awesome. Thanks so much for sharing and your feedback ❤
OmonRa Thank you for correction on the respite ✌️👍
@@lowcarbrecipeideas I did it again. This time I didn't add erythritol at all, and it had a bad effect on the structure of the dough. It has become denser, less soft, less moist, not so easy for forming. And the proofing process was worse. So I think the lack of erythritol should be compensated by a larger portion of milk or egg white. What do you think about that? Thank you for helping.
@@omonra7047 Thanks for your feedback. Let me experiment with it and revert later
@@lowcarbrecipeideas ♥💕❤