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How To make Sourdough Cinnamon Rolls (Sunset Cookbook Of Breads)
1/2 c Starter
1 c Undiluted evaporated milk
2 c All-purpose flour
1/4 c Soft butter
3 T Sugar
1 Egg
1 1/2 c (or more) All-purpose flour
1/2 t Baking soda
1 t Baking powder
1 t Salt
2 T Melted butter
1/4 c Packed brown sugar
1 1/2 t Cinnamon
1/4 c Raisins (optional)
Melted butter Combine starter, evaporated milk and 2 c flour in large bowl; cover and leave at room temperature overnight. The next morning, beat together butter, sugar and egg; blend into sourdough mixture. Combine the 1 1/2 c flour, soda, b. powder and salt; mix with other mixture. Turn onto floured board and knead until the surface is satiny and doesn't stick to board (add flour if necessary). Place ball of dough in the center of board and roll out to a rectangle 8" by 16". Brush with melted butter and sprinkle with a mixture of brown sugar, cinnamon and raisins. Roll up dough, jelly roll fashion. Cut at 1 3/4" intervals with sharp knife to form 9 rolls.
Dip top and bottom of each roll in melted butter and place in a 9" square pan, cover loosely and let rise in a warm place for about an hour, until nearly doubled. Bake 375 degrees 30 to 35 minutes, or until crust is dark golden. Makes 9 large rolls. -----
How To make Sourdough Cinnamon Rolls (Sunset Cookbook Of Breads)'s Videos
Baking Three Loaves of Sourdough Discard Sandwich Bread - Rushed Out Edition
Baking three loaves of sourdough discard bread. Each loaf yields sixteen slices and keeps well in the freezer until ready to consume.
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If you’re in Arizona I am available to prepare some amazing home baked goods for your enjoyment through our Cottage Food Program. If you are not the best I can do is teach you to fish.
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Arizona Department of Health Services Cottage Food Program
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Dutch Oven Cinnamon Breakfast Cake
- Bake a delicious breakfast cake in your Dutch oven. I got this recipe from a family cook book and adapted a little and then gave instructions for cooking it in a dutch oven. Delicious! Dutch ovens are a perfect way to bake dishes outdoors. See OutdoorCookingMagic for more Dutch oven dishes.
Perfected Keto Flour | An All-Purpose White Flour Substitute GLUTEN FREE By Victoria's Keto Kitchen
THE PRINTABLE RECIPE LINK HAS BEEN REVISED AND IS DIFFERENT THAN THE VIDEO.
I NOW USE THE UPDATED VERSION.
“After hearing everyones personal experience
With my flour I made the slightes adjustment
To make it meet everyones expectations.
AS OF FEBRUARY 2023
THIS PRINTABLE LINK IS THE UPDATED VERSION
The One Keto & Gluten Free Flour that can turn anything keto! PLEASE SHARE!
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00:00:00 Introduction
01:42 Almond flour
02:06 Oat Fiber
02:12 Egg White Protien Powder
03:39 Xanthan Gum
04:29 MAKING THE MIXTURE
TO CLARIFY ANY CONFUSION PLEASE READ ⬇
This is a white flour substitute, 1:1
so NO BAKING POWDER in this recipe.
White flour does not contain baking powder so follow your recipe for any raising agent needed.
⬇
If making my PAST recipes “including my other flour blends” and recipes, you will NEED to add 3 tbs baking power to this mixture
⬇
However, for the FUTURE of my channel i will be using this flour mixture and adding raising agents as needed per recipe.
⬇
WHEN MAKING BREAD WITH THIS FLOUR
⬇
If using this flour to make bread, you do not need to knead the dough because this is a gluten-free flour, no needing necessary and ONLY one rise for one hour.
This Recipe Yields 4 1/2 cup
DO NOT MEASURE IN CUPS
Weigh in Grams for accuracy
INGREDIENTS NEEDED ⬇
-Almond Flour 3 cups
GRAMS ~ 336 grams
-Oat Fiber 3/4 cup plus 2 Tbs
GRAMS ~ 70 grams
-Egg White Protein Powder
1/4 cup plus 2 Tbs plus 2 tsp
GRAMS ~ 50 grams
cost after tax is $2.58 each batch using this EWPP
-Xanthan Gum 1 Tbs + 2 1/2 tsp
GRAMS ~ 16 grams
If you would rather add the baking powder to this flour mixture as needed for my past recipes this is the amounts per cup ⬇
⬇
2 tsp baking powder per 1 cup
1 tsp baking powder per 1/2 cup
1/2 tsp baking powder per 1/4 cup
1/2 HEAPING tsp baking powder per 1/3 cup
1 HEAPING tsp baking powder per 2/3 cup
GRAMS PER- Perfected Keto Flour
1 cup = 105 gr
3/4 cup = 78 gr
2/3 cup = 70 gr
1/2 cup = 52 gr
1/3 cup = 35 gr
1/4 cup = 26 gr
Net Carbs Per Cup- Perfected Keto Flour
1 CUP = 5 carbs.
3/4 CUP = 4 carbs
2/3 CUP = 3 carbs
1/2 CUP = 2.5 carbs
1/3 CUP = 2 carbs
1/4 CUP = 1 carb
about PER CUP- Perfected Keto Flour
NET carbs per cup ~ 5 carbs
Total carbs per cup ~ 29 carbs
Total Fiber per cup ~24 grams
Total Protein per cup ~ 25 grams
ABOUT how many times you can make this mixture with 1 bag of each ingredient recommended in my Amazon Links ⬇️
Almond Flour: ($13.44 / 1360g) *336g =
$3.32 (Bag = 4 batches)
Oat Fiber: ($22.99 / 1140g) *70g =
$1.41 (Bag = 16 batches)
Egg White P Pr: ($46.96 / 1000g) *50g =
$2.35 (Bag = 20 batches)
Xanthan Gum: ($17.49 / 454g) *16g =
$0.62 (Bag = 28 batches)
Total: $7.70 batch.
Total initial outlay: $100.88
Almond flour 4 times
Oat fiber 16 times
Egg powder 20 times
Xanthan gum 28 times
THE SCALE THAT I USE. ⬇
The scale that I use is apart of the Kitchen Aid sifter attachment.
You do not need to buy this scale, but many people ask me what I use.
Here is the link ⬇
MY AMAZON ASSOCIATE LINKS ⬇️
3.6 Qt Containers
Bamboo Fiber
Almond Flour
Oat Fiber Option 1-2 ⬇️
1- Oat Fiber
2- Oat Fiber
Pecan Flour Option 1-2 ⬇️
1- Pecan Flour
2- Pecan Flour
Egg White Protein Powder Option 1-2 ⬇️
1- Egg White Protein Powder
2- Egg White Protein Powder
Xanthan gum Option 1-2 ⬇️
1- Xanthan gum By Anthony's
2- Xanthan gum By It's Just
Baking Powder Option 1-2 ⬇️
1- Baking Powder
2- Double Acting Baking Powder
Allulose Option 1-2 ⬇️
1- Allulose By Splenda
2- Non Gmo Organic ALLULOSE
Lakanto Erythritol
⬇ GOOD NEWS! ⬇
John 3:16 KJV
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
1 John 1:9 KJV
If we confess our sins, he is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.
Romans 10:9-10 KJV
9 That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.
10 For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.
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How I learned how to bake bread
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Why I didn't know this method before! Just found the EASIEST way to make croissants!
No fold! No machine! I just found the easiest way to make croissants! Important tips are below here
*Ingredients
300g (2 cups) Bread flour
4g (1/2 tbsp.) Instant yeast
25g (2 tbsp.) Sugar
1pc (50 g+-) Egg
145g (0.6 cup) Milk
3g (1/2 tsp) Salt
20g (1.4 tbsp.) Unsalted butter
90g (6 tbsp.) Unsalted butter
200°C (390°F) bake for 10 minutes, then 180°C (355°F) bake for 6 minutes
*Important tips.
1. Croissant dough is harder than normal bread dough, which is good for shaping, so the amount of milk should not be too much.
2. Divide the dough into 9 parts, each small dough is about 60 grams, the diameter is about 20cm
3. the butter for the interlayer should be 90 grams in total, about 11 grams for each layer
4. If it is summer, the dough should be frozen in the freezer for about 20 minutes, if it is winter, refrigerate for 20 minutes.
5. Use a thicker rolling pin to roll the dough, that it is more evenly stressed. Roll it for a while on one side, then flip it over and roll it for a while. The dough will come out more evenly, and finally roll it into a round shape of about 40cm in diameter.
6. Here only needs one fermentation, about 2-3 hours. It is recommended that the fermentation temperature should not exceed 28°C. The croissant dough will be fat and can be moved if shaken.
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