Low Net Carb Bamboo Fiber New Salmon Rolls Recipe – Keto, Low Carb And Gluten Free

Low Net Carb Bamboo Fiber New Salmon Breakfast Rolls Recipe – Made of Bamboo Flour, Keto, Low Carb And Gluten Free Every bite is so soft, fluffy, tender and rich in salmon flavor. The best thing is that you can eat them even if you're on a low-carb, keto, or gluten-free diet. How to make bamboo baking flour:    • Bamboo Baking Flour -How To Make It? ...   Full Recipe 270g 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 1/2 tsp fine salt 40g avocado oil 2 large room temperature eggs 8oz (226g) cream cheese 85g smoked salmon an egg yolk 1/4 tsp salt a pinch of pepper Steps: Place 2 large eggs in warm water to warm them up to room temperature. Heat 270g of cottage cheese until just warm (not hot). Add 1 tsp (3-4g) of inulin (artichoke) and 8g (2tsp) of dried active yeast, mix them and leave for 5-10 min to begin fermenting before use. Make the filling: Place all the ingredients in a food processor or in a chopper grinder: 8oz (226g) of cream cheese, 85g of smoked salmon, an egg yolk, 1/4 tsp of salt and a pinch of pepper. Cut/pulse until smooth. 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 and mix them. Measure 40g of avocado oil and add 2 large room temperature eggs. Mix them to combine. Mix all the dry and liquid ingredients thoroughly with a spatula or electric mixer until it begins to get elastic texture (for a few minutes). Knead the dough 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. Sprinkle the dough with flour and roll lightly with your hands for a few seconds, use a silicone sheet as the dough is actually sticky. Form the dough into a rectangle (that is about 13”×13” or 33x33cm). Spread the filling evenly. Be sure to leave a 1/4-inch border at the bottom of the edge to allow the dough to stick together. You can brush the bottom of the edge with egg to help the dough to stick together. Roll the dough loosely lengthwise. Cut the dough into 12 pieces (one is about 1 inch long). Place the rolls 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 rolls inside the oven and let rise. Then using a pastry brush, brush the egg wash on top and around the sides of each roll. Place the rolls into the oven, and turn it on to 370 degrees F (185C). Bake the rolls at 370F for 20-25 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 rolls onto a cooling rack and after a few minutes you can enjoy them! *SUBSCRIBE* to my YouTube channel for more videos and click the bell so you will not miss any of my videos:    / @bamboolovechannel