Low Net Carb Bamboo Fiber Brioche Buns Recipe – Made of Bamboo Flour, Keto, Low Carb And Gluten Free

Описание: Low Net Carb Bamboo Fiber Brioche Buns Recipe

Soft, rich, and buttery! If you thought going low carb / keto meant no more soft, fluffy sweet buns – you’re wrong! This fluffy bamboo fiber brioche buns is so easy to make and is perfect on its own or with some butter or jam.

How to make bamboo baking flour:
   • Bamboo Baking Flour -How To Make It? Keto,...  

Full Recipe
260g cottage cheese
1 tsp inulin (artichoke) OR 3g honey
8g (2tsp) dried active yeast
100g bamboo baking flour (80g bamboo fiber and 20g powdered whole psyllium husk).
1 tsp baking powder
1/4 tsp fine salt
2 tbsp sweetener (stevia erythritol)
40g unsalted butter
2 large room temperature eggs


Steps
Place 2 large eggs in warm water to warm them up to room temperature.
Heat 260g of cottage cheese until just warm (not hot).
Add 1 tsp (3-4g) of inulin (artichoke) or 3g of honey and mix.
Then blend 8g (2tsp) of dried active yeast with them and leave for 5-10 min to begin fermenting before use.
Measure 100g of bamboo baking flour (80g of bamboo fiber and 20g of powdered whole psyllium husk).
If you are not sure how to make this flour, watch my video about it.
Add 1 tsp of baking powder,
1/4 tsp (2g) of fine salt,
2 tbsp of sweetener (stevia erythritol) and mix to combine.
Measure 40g of unsalted butter and melt it.
Crack 2 large room temperature eggs into a mixing bowl,
add the fermented yeast and
pour the melted butter into the mixture.
Mix them to combine.
Mix the dry and liquid ingredients thoroughly with a spatula or electric mixer.
Allow your dough to rest for a few minutes.
Knead the dough lightly with your hands for 5 minutes or you can use an electric mixer for kneading (for 5 minutes, low speed).
If you find that the kneading hook doesn't reach the dough and just spins around along without it, you can adjust the dough with a spatula.
Since this is a gluten free dough, it works differently.
This is the consistency of the dough after 5 minutes of kneading.
Roll lightly with your hands for a few seconds, use a silicone sheet as the dough is actually sticky.
Cut the dough for 6 equal pieces.
Roll every piece lightly with your hands until you get smooth round shape.
Then roll 17” long logs and shape them. (This is optional.
You can shape as you wish.)

Fold the dough in half and hold the dough at the center point. Gently twist the two ends together until you reach the end of the dough. Pinch together at the end and roll up the twisted dough into a little bun.
Place the buns into a baking sheet and rise for about 45 minutes on a warm place:
Preheat oven to 170F (70C) then turn it off. Then put the buns inside the oven and let rise.
This is how they look like after rising.
Brush them with egg wash over the buns before baking.
Place the buns into the oven, and turn it on to 370 degrees F (185C). Bake the rolls at 370F for 15-20 minutes.
Keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. 
If you use allulose sweetener, bake the rolls at lower temperature and covering the top of the rolls loosely with parchment paper will prevent the top from burning.
Place the hot buns onto a cooling rack and let them cool completely.
This is key with bamboo fiber dough because when hot, the inside of the dough is like slime ( as if it were still raw and wet).



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