Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@[ Ссылка ]
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
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])
Link to purchase other products via Amazon
Raw black sesame seeds ([ Ссылка ])
Raw white sesame seeds ([ Ссылка ])
Whole psyllium husks ([ Ссылка ])
Apple cider vinegar ([ Ссылка ])
Multi grinder ([ Ссылка ])
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About 4 years ago, I developed these black and white sesame seed buns. They are incredibly light, soft, fluffy and crispy when toasted. These buns are so underrated that I decided to do a remake especially for those of you who are not aware of their existence. I have also made them into loaf bread, yeast loaf bread, bagels, crispy cookies and even cakes so do check out the playlist here.
Sesame seeds are nut free and low in carbs. They have a good source of healthy fats, fiber, protein, antioxidants, B vitamins, minerals and other beneficial plant compound. They also have anti-inflammatory properties. Black sesame seeds have a slightly nuttier flavor than their white counterpart but both types have the same benefits. They are inexpensive, and we can easily grind them at home.
[Total servings = 8]
NUTRITION INFO PER SERVING
Total carb = 6.3 g
Dietary fiber = 5.2 g
Net carb = 1.1 g
Calories = 146
Total fat = 11.1 g
Protein = 6.1 g
The recipe can be viewed and printed at this link;
[ Ссылка ]
DRY INGREDIENTS
Ground Black or white sesame seeds = 150 g (1 1/4 cups) (Watch this video on how to grind black & white sesame seeds, [ Ссылка ])
Whole Psyllium husk = 27 g / 3 tbsp (Ground until half its original volume then weigh it. If using pre-ground psyllium powder, only 1 to 2 tsp is required. Watch this video, [ Ссылка ])
Baking powder = 4 g (1 tsp)
Salt = 2 g (1/2 tsp)
WET INGREDIENTS
Egg whites = 3 large (105 g)
Apple cider vinegar = 10 ml (2 tsp)
Hot or boiling water = 200 ml (2/3 cup + 2 1/2 tbsp)
For topping = some black and white sesame seeds
DIRECTIONS
1. Pre-heat the oven at 350F or 180C.
2. Use a spatula and mix all the dry ingredients together in a bowl until well combined.
3. Add all the wet ingredients and mix until it becomes a dough. Rest the dough for 5 minutes and it will firm up. The black sesame seed dough seems to be firmer so do not require any resting.
4. Wet your hands for easier handling. Divide the dough into 8 x 60 g portions and mold into a round shape. Place the dough on a baking tray lined with parchment paper.
5. Sprinkle with black or white sesame seeds and press them down lightly to ensure they stick to the dough.
6. Bake at the lowest rack for about 20 to 30 minutes. Mine were done in 20 minutes. You can tell that they're done if they sound hollow when you knock on their sides, and they feel light to the touch.
7. These black and white sesame seed buns have a nutty taste with the black being slightly stronger than the white ones. They also have a hint of bitterness but when you eat them with any spread or sandwich ingredients, it is not obvious at all. Of course, if you are not a fan of sesame seeds then I would not recommend you try them. If you are a fan then you will obviously enjoy the fragrant taste and the incredibly soft and fluffy texture, which is as close as you can get to regular buns.
8. These buns can be refrigerated for up to 2 weeks and frozen for up to 3 months or more.
NOTE
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