Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: TMB on December 08, 2018, 06:20:08 PM
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Ok had to try it Puff Pastry dough. I’ll let you know how it turns out soon
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Here it is low carb puff pastry
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That looks like a nice snack.
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I can think of many, many uses for that, Tommy. Especially here around the holiday season. :thumbup:
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I was thinking some caramel and apples would look good deep fried in that, but that would defeat the entire purpose of low carb ;D
Good looking project and I also can see many uses for such a dough.
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Did you post the recipe for this that I may have missed?
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Did you post the recipe for this that I may have missed?
[/quote SOrry just now seeing this, here is the recipe
2 cups alomnd flour
1/2 cup VWG
1/2 cup starter/poolish
1/2 cup warm (110 temp) water
1/8 tsp yeast
1 tsp salt
1 stick (1/2) cup of real butter sliced thin
Flour (for dusting amount will very)
I start by mixing water and poolish together let set a few mins then mix all dry ingredents to remove lumps then mix in poolish/water
Work dough and set in a warm place to rise for at least 3 hrs. After it's doubled in size cut in half an set one half aside. Now roll dough where it is thin and add a layer of butter and fold just like making puff pastry dough. Now, roll that dough till its thin add butter and just a little flour and fold repeat this at least 6 times . I then rolled in wax paper and set in fridge for an hour before using.
NOTE: Reg flour adds a few carbs (22 per 1/4 cup) so use as little as possible
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Did you post the recipe for this that I may have missed?
[/quote SOrry just now seeing this, here is the recipe
2 cups alomnd flour
1/2 cup VWG
1/2 cup starter/poolish
1/2 cup warm (110 temp) water
1/8 tsp yeast
1 tsp salt
1 stick (1/2) cup of real butter sliced thin
Flour (for dusting amount will very)
I start by mixing water and poolish together let set a few mins then mix all dry ingredents to remove lumps then mix in poolish/water
Work dough and set in a warm place to rise for at least 3 hrs. After it's doubled in size cut in half an set one half aside. Now roll dough where it is thin and add a layer of butter and fold just like making puff pastry dough. Now, roll that dough till its thin add butter and just a little flour and fold repeat this at least 6 times . I then rolled in wax paper and set in fridge for an hour before using.
NOTE: Reg flour adds a few carbs (22 per 1/4 cup) so use as little as possible
I’d actually like to make this. Never heard of these ingredients so I figured I’ll just look them up on amazon. Polish comes up as a car part. And vwg is not showing anything either. I guess I’m just a moron .
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Looks great Tommy
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LH78 -
VWG = Vital Wheat Gluten. I found it at a local store, but I'm pretty sure Amazon carries it.
Poolish = this is a "starter", mainly of a little flour, dry yeast and water. Google "poolish" and watch out your spellchecker doesn't change it to "polish". Once you make a batch in a small container, kept in the frig, you "feed" it every few days with a bit more flour to keep it and the yeast active.
Hope that helps!
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LH78 -
VWG = Vital Wheat Gluten. I found it at a local store, but I'm pretty sure Amazon carries it.
Poolish = this is a "starter", mainly of a little flour, dry yeast and water. Google "poolish" and watch out your spellchecker doesn't change it to "polish". Once you make a batch in a small container, kept in the frig, you "feed" it every few days with a bit more flour to keep it and the yeast active.
Hope that helps!
Thank you !! I’m just getting my feet wet in baking.