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<blockquote data-quote="maglil55" data-source="post: 2029248" data-attributes="member: 52911"><p>Add a wee prosecco to today. I needed it after all the rolling, chilling, turning etc. I am glad to say it was kind of successful but as a VERY short short crust. My fear was I'd get an oily mess - didnt happen and if I'd been wanting shortcrust I would have been delighted with the result. It was also really good it not being fathead based. Anyway, I used 1 cup of my "pretend" THM blend (2 cups oat fibre, 1 cup coconut flour, 1 cup golden flax meal, 3/4 cup collagen, 1/2 cup almond flour, 1 tablespoon glucomannan - makes 5 cups). </p><p>So 1 cup of the mix. Add 1/2 tsp Himalayan salt or rock salt, 2 tsp baking powder and 1 tablespoon vital wheat gluten. Mix then chill in the fridge. </p><p>Cut 70g unsalted butter, wrap in clingfilm and pop in the freezer for 30 mins. </p><p>It's important to keep everything chilled. This is just normal procedure when making puff pastry. If you are expecting this to be quick let me assure you it isn't. </p><p>OK , after 30 mins remove the butter from the freezer, dip it in the "flour" mix and roughly grate. If you work quick you can do it in one go otherwise wrap and get it back in the freezer. Add the grated butter to the flour mix and quickly mix through. As the butter gets coated start to add ice cold water a tablespoon at a time (should only need 3 or 4 tablespoons). I had a jug with a few ice cubes in it on the side. As it comes together get it wrapped again and back in the freezer for 15 mins. </p><p>Now the "fun" bit. Take the "pastry" onto a "floured" sheet (I used oat fibre) and roll into a rectangle. I found on the first 3 rolls it was very crumbly so put it together and persevere. Fold the rectangle into 3, turn 45° roll and fold into 3 again. Wrap and put back in the freezer for 10/15 mins. I did this 8 times. By the 4th roll it was coming together. </p><p>Until I was ready to use it I kept it wrapped in the fridge. I cut a piece off (rest is wrapped in the fridge). Rolled the small piece a bit , egg washed it and cooked in a pre heated oven at 210c fan. </p><p>It did rise but it wasnt flaky. </p><p>Tomorrow I plan to try making sausage rolls with some of the pastry. </p><p>It was successful enough to keep experimenting. Current form would be great for a fruit pie with some sweetener added to the mix. </p><p>Next attempt at Flaky I intend to mill the mix a bit more in the Kenwood and return to the traditional way of adding butter I.e. make the "pastry" with water then add little bits of icy butter, fold and roll. I feel the lamination will work better. </p><p>It's a lot of work but having made puff pastry before I knew what I was in for. If I can perfect this I'll be making a large batch and freezing it!</p></blockquote><p></p>
[QUOTE="maglil55, post: 2029248, member: 52911"] Add a wee prosecco to today. I needed it after all the rolling, chilling, turning etc. I am glad to say it was kind of successful but as a VERY short short crust. My fear was I'd get an oily mess - didnt happen and if I'd been wanting shortcrust I would have been delighted with the result. It was also really good it not being fathead based. Anyway, I used 1 cup of my "pretend" THM blend (2 cups oat fibre, 1 cup coconut flour, 1 cup golden flax meal, 3/4 cup collagen, 1/2 cup almond flour, 1 tablespoon glucomannan - makes 5 cups). So 1 cup of the mix. Add 1/2 tsp Himalayan salt or rock salt, 2 tsp baking powder and 1 tablespoon vital wheat gluten. Mix then chill in the fridge. Cut 70g unsalted butter, wrap in clingfilm and pop in the freezer for 30 mins. It's important to keep everything chilled. This is just normal procedure when making puff pastry. If you are expecting this to be quick let me assure you it isn't. OK , after 30 mins remove the butter from the freezer, dip it in the "flour" mix and roughly grate. If you work quick you can do it in one go otherwise wrap and get it back in the freezer. Add the grated butter to the flour mix and quickly mix through. As the butter gets coated start to add ice cold water a tablespoon at a time (should only need 3 or 4 tablespoons). I had a jug with a few ice cubes in it on the side. As it comes together get it wrapped again and back in the freezer for 15 mins. Now the "fun" bit. Take the "pastry" onto a "floured" sheet (I used oat fibre) and roll into a rectangle. I found on the first 3 rolls it was very crumbly so put it together and persevere. Fold the rectangle into 3, turn 45° roll and fold into 3 again. Wrap and put back in the freezer for 10/15 mins. I did this 8 times. By the 4th roll it was coming together. Until I was ready to use it I kept it wrapped in the fridge. I cut a piece off (rest is wrapped in the fridge). Rolled the small piece a bit , egg washed it and cooked in a pre heated oven at 210c fan. It did rise but it wasnt flaky. Tomorrow I plan to try making sausage rolls with some of the pastry. It was successful enough to keep experimenting. Current form would be great for a fruit pie with some sweetener added to the mix. Next attempt at Flaky I intend to mill the mix a bit more in the Kenwood and return to the traditional way of adding butter I.e. make the "pastry" with water then add little bits of icy butter, fold and roll. I feel the lamination will work better. It's a lot of work but having made puff pastry before I knew what I was in for. If I can perfect this I'll be making a large batch and freezing it! [/QUOTE]
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