Buns
Traditional
source: https://www.youtube.com/watch?v=gTGSUYMu6Ns
Tangzhong: 2 tablespoons (20g) bread flour 2 tablespoons (27g) water 4 tablespoons (60g) whole milk
Dough: 1/2 cup(120g) whole milk @ 95f (30c) 1 tablespoons (9g) instant yeast (42g fresh yeast) 2.5 cups (320g) Bread flour 1 teaspoon (7g) fine sea salt 2.5 tablespoons (35g) granulated sugar 1 whole egg 1 egg yolk 3 tablespoons (42g) unsalted butter, softened
Egg wash: 1 whole egg splash of whole milk
dough rest: 1-2 hours pieces rest after shaping: 1-2 hours
180°C, 15 mins
Keto
source: https://www.dietdoctor.com/recipes/keto-hot-dog-buns
Ingredients:
- 140 g almond flour
- 50 g psyllium husk powder
- 2 tsp baking powder
- 1 tsp sea salt
2 tsp cider vinegar or white wine vinegar(with this there was no rise at all, why vingear and baking powder...)- 300 ml boiling water
- 3 egg whites
Instructions:
- Preheat the oven to 175°C. Mix the dry ingredients.
- Add boiling water, vinegar and egg whites. Whisk with a spoon for about 30 seconds. Don't overmix, the consistency should resemble Play-Doh. Don't knead.
- Form into 10 pieces with moist hands, and shape into buns. Leave enough space between them on the baking sheet to double in size.
- Bake on lower rack in oven for 40-50 minutes, they're done when you hear a hollow sound when tapping the bottom of the bun.