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【KETO COCONUT BREAD ～ 生酮椰子麵包仔】
又有Keto新作！今次係整用椰子粉和椰子油做的生酮麵包仔。做出來的質地也不錯，而且都唔難整，用來代替平時既麵包作為低碳飲食也很不錯，又可以飽肚😜! 不過都重椰子味，如果不喜歡椰子味的勿試🤭🤭!
Now Foods, Organic Coconut Flour, 16 oz (454 g)
https://iherb.co/CCiuS2E
#keto #ketobread #lowcarb #lowcarbbread #ketococonutbread #health #coconutflour #coconutoil #生酮 #生酮麵包 #低碳飲食 #低碳麵包 #低糖低碳 #生酮椰子麵包 #椰子粉 #椰子油 #健康麵包 #食得健康啲
【最新食譜：30%卡姆小麥頂角吐司】
怕全麥麵粉鞋口的朋友們可以試吓改用卡姆小麥麵粉(Kamut flour)，質地幼滑好多之餘仲好有營養
👇👇按圖進入食譜👇👇
🍌香蕉蛋糕 （無糖、無麵粉，生酮版本）
數量： 10片，每片約75克
每片熱量： 約207大卡
每片營養素： 蛋白質 6.1g，油脂12.6克，碳水16.2g
手動時間： 5分鐘
烤箱預熱180 度c
烘烤時間：35～50分鐘
註：如果你的烤模小，就需要長一點的時間。或是你可以用筷子或竹籤插進蛋糕團裡，乾了就是好了。
『材料』
✔️濕料
熟香蕉580g （約4大根）
蛋4顆
100% 純杏仁醬 1/2 杯
有機椰子油4大匙 （記得先融化成液體）
✔️乾料
椰子粉 1/2 杯 （也可以用杏仁粉）
肉桂粉 1 大匙
有機天然泡打粉 1 小匙
有機天然蘇打粉 1 小匙
鹽 一小撮
🍌Banana bread (Keto, sugar free & wheat free)
Total make: 10 pieces
Per piece: 866KJ
Protein: 6.1 g, Fat 12.6g, Carbs: 16.2g
Prep time: 5 mins
Baking time: 35~40 mins
180 c
『Ingredients』
✔️Wet
Ripened banana 580g （About 4 big ones）
large eggs x 4
1/2 cup of 100% almond butter （no sugar added！）
4 tbps of organic coconut oil （melted）
✔️Dry
Coconut flour 1/2 cup（or almond meals)
1 tbsp of cinnamon powder
1 tsp of natural baking powder
1 tsp of natural baking soda
pinch of sea salt
Hello!
Thanks for stopping by.
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind the mess, well, good for you ??
But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!
See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
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#sourdough #opencrumb #sourdoughbread
Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
Remember, bulk fermentation starts when starter is mixed into the dough.
Hope this helps!
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23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
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Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
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Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6
Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI
Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y
Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS
Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35
Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
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Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
—————————————————————————————
Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
燕麥香蕉蛋糕
哈哈哈！ 每次分享料理，一定會有人問我可不可用什麼什麼材料來取代～～這次影片中有介紹很多不同的取代囉～希望你們會喜歡💕
今天分享的高纖麵粉裡，其實我覺得燕麥打成粉就已經是最像麵粉的口感⋯最鬆軟，大部份人都會喜歡～
而且燕麥其實有12%蛋白質，10%膳食纖維，GI低，比起一般的白麵粉真的健康很多，也很有飽足感唷！所以如果你是減重減脂中⋯也都非常適合做這個來吃😋
不然大家也可用斯佩爾特小麥粉
購自Iherb：https://tw.iherb.com/pr/Bob-s-Red-Mill-Organic-Spelt-Flour-Whole-Grain-20-oz-567-g/97754?rcode=ZKK692
（結帳使用我的折扣碼會有額外優惠唷 ：ZKK692）
影片中也有分享的好物：
零卡楓糖漿（購自Iherb）：https://tw.iherb.com/pr/Now-Foods-Better-Stevia-Zero-Calorie-Liquid-Sweetener-Maple-2-fl-oz-59-ml/84449?rcode=ZKK692
羅漢果糖（購自Iherb）：https://tw.iherb.com/pr/Lakanto-Monkfruit-Sweetener-with-Erythritol-Golden-8-29-oz-235-g/73339?rcode=ZKK692
椰子油（購自Iherb）：https://tw.iherb.com/pr/California-Gold-Nutrition-Organic-Extra-Virgin-Coconut-Oil-Unrefined-Cold-Pressed-16-fl-oz-473-ml/78063?rcode=ZKK692
橙香橄欖油、高蛋白鷹嘴豆粉（可在小冰瘦身好物店找到唷 - 裡面還有很多健康好物，每月都有優惠跟新品，歡迎來逛逛❤️）：https://happyeatfit.com
如果有食材找不到，也歡迎留言給我唷！
#早餐
#香蕉蛋糕
#一起開心吃著瘦
影片標題：早餐備餐：燕麥香蕉蛋糕👉🏻超高纖、超好吃、超簡單版本！懶人減肥必學料理｜Yummy Banana Bread
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來了解更多我的生活吧：
IG: https://www.instagram.com/happy.eat.fit/ (分享我每天吃什麼)
IG: https://pse.is/littleiceIG (多分享生活點滴)
Facebook: https://pse.is/littleiceFB (多分享減重心得跟和跩寶的二三事)
減重好物社團：https://pse.is/littleiceGroupBuy (有什麼想購，歡迎來許願阿！)
合作聯繫：littlelittleice2016@gmail.com
另外～ 我們開了網店 🎉💪🏻😜
每個月都會親自挑選好吃/健康的好東東上架
歡迎有空來看看唷！
👉🏻小冰嚴選好物 - 健康美味棧：https://happyeatfit.com
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某些影片含分潤連結，但不影響購買價格。
如介意可自行到google搜尋商品
麵包關鍵字 – (酵母)
酵母是一種單細胞真菌
釀酒酵母 / 啤酒酵母 / 植物表面
認識維生素C、抗壞血酸 (抗氧化劑)
魯邦麵種棄種再利用
天然酵種與及商業酵母作用力的異與同
商業酵母是否會扼殺天然酵母
[ 相關參考文章 ]
天然酵母起種從零開始 (麵粉+水)：
https://www.youtube.com/watch?v=UAE5kdokzT8&t=382s
魯邦麵種續種為何該用有機麵粉：
https://www.briancuisine.com/organic-flour-for-levain/
過發的魯邦麵種該拋棄或再利用：
https://www.briancuisine.com/how-to-deal-with-over-fermentation-levain/
過酸麵團的戊聚糖效應：
https://www.briancuisine.com/how-pentosan-affecting-bread-dough/
如何培養水果液種：
https://www.briancuisine.com/starters-begin-with-fermentation-fruits-juice/
以速發酵母製作波蘭液種：
https://www.briancuisine.com/make-the-poolish-from-instant-yeast/
★ 每月定額贊助計畫：https://goo.gl/yWSqdJ
★ 訂閱不萊嗯頻道→ https://goo.gl/iAjbRN
