杏仁粉almond flour,洋車前子粉ground psyllium husk powder,泡打粉baking powder,海鹽sea salt,蘋果醋apple cider vinegar,開水boiling water,蛋白egg whites,芝麻sesame seeds
綜合評分 7.0
【生酮ketogenic】低碳水面包 The Low-Carb Bread
綜合評分 7.0
轉載自https://www.dietdoctor.com/recipes/the-low-carb-bread 食譜是6份的用量 1 tbsp=15 ml 1 tsp=5 ml 1 oz=28 g 1 cup = 16 tbsp = 48 tsp = 240 ml Fat 70% Protein 16% Carbs 5% 2 g carbs / serving
用料
- 杏仁粉almond flour 1¼ cups
- 洋車前子粉ground psyllium husk powder 5 tbsp
- 泡打粉baking powder 2 tsp
- 海鹽sea salt 1 tsp
- 蘋果醋apple cider vinegar 2 tsps
- 開水boiling water 1¼ cups
- 蛋白egg whites 3
- 芝麻sesame seeds
做法
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烤箱預熱至175℃，將干性材料在一個碗中混合均勻。Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.
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加入開水，邊加入醋以及蛋白，邊用手持攪拌器攪拌約30秒。注意不要攪拌過度，濃稠程度類似培樂多。（橡皮泥）Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds. Don't overmix the dough, the consistency should resemble Play-Doh.
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面團分4或8份。Form with moist hands into 4 or 8 pieces of bread. You can also make hot dog or hamburger buns.
-
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根據面包大小，放烤箱下層烤50-60分鐘。輕敲面包頂部能听到清脆的空殼聲時就烤好了。 Bake on lower rack in oven for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.
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可以抹上黃油吃。儲藏︰放入冰箱冷藏或冷凍。Serve with butter and toppings of your choice. Store the bread in the fridge or freezer.
小貼士
食譜的步驟感覺似乎不是很完整，大家湊合著我的不靠譜翻譯看一下吧_(:�]」∠)_
所在的分類
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