By Mrs. Z
Alam naming sobrang miss mo na ang amoy ng bagong luto at mainit-init pang pandesal sa almusal. Hindi rin lingid sa atin na kung gaano kasarap ito ay siya ring napakaraming calories nito na hindi pwede sa mga diabetics at sa mga nais magbawas ng timbang.
But this Lutong Nanay version uses natural low calorie sweetener (xylitol and stevia) as well as really good fats such as coconut oil and butter from grass fed cows na pwedeng-pwede sa mga diabetics at nagbabawas ng timbang.
This bread will also assist in your fat loss because it has about 2 grams of protein in each pandesal because of the addition of natural whey powder.
With Thermomix, this recipe is very easy to make.
STEP 1: Activating the yeast
- 8 gms instant yeast (1 pack)
- 1/2 cup water to activate the yeast
- 1 tsp organic cane sugar
Using the Thermomix, combine ingredients and mix for 1 min at 37 degrees celsius, speed 2. Let it stand for 15 mins. You should see the yeast start to form froth at the top.
STEP 2: Kneading the dough
- 4 cups all-purpose flour
- 2 scoops whey protein (I prefer to use the Kaizen brand of natural whey protein. This is from New Zealand cows.)
- 1/4 cup xylitol
- 4 tbsp melted butter (Best to use butter from grass fed cows)
- 1 tsp baking powder
- 1 tsp salt. It is best to use ground Himalayan salt
- 1 tbsp oil (coconut oil)
- 1/2 cup milk
- 1/2 cup water
Add all ingredients into the Thermomix (TM) bowl except for the 1/2 cup water. Knead for 2 minutes. Make sure the blade is set to “Dough” or “Knead”. During the kneading process, use the Thermomix spatula to ensure the dough does not stick to the top mart of the TM bowl. Knead for an additional 1 minute but this time, slowly add the remaining 1/2 cup water throughout the kneading process.
STEP 3: Let the dough rise
Place the dough in a bowl, cover and keep in a warm, dry place to rise for 30 minutes. I like to use the oven. Place the covered bowl in the oven, turn it on, setting the temperature to 200 degrees F and let it pre-heat for 1 minute. After 1 minute, turn the over off. Don`t let it reach the 200 degrees F mark. Leave in the oven for 30 mins. The dough should double in size.
STEP 4: Form the rolls
- Bread crumbs
1. Line 1-2 baking trays with parchment paper.
2. Place the dough on the table or work bench and roll into a log approximately 30 inches long.
3. Sprinkle with bread crumbs. Roll the dough around in the bread crumbs.
4. Stretch the dough starting from the left and work your way right, grabbing one fist-full at a time and folding it underneath to stretch it.
5. Cut of the rounded edges with a dough cutter and set aside.
6. Cut the roll into pieces 1 inch to 1.5 inches long.
7. Roll each piece one more time in a bowl of bread crumbs and place side facing up on the baking trays. The pieces should be around 2 inches apart from each other. You should be able to make 30-36 pieces.
STEP 5: 2nd rising
Place the baking trays back in the oven to allow the rolls to prove a second time for 30 mins. There is no need to turn the oven on this time around.
STEP 6: Baking the rolls
After the rolls are proved a second time, remove from the oven. Set the oven to 375 degrees F and bake the rolls for 12 minutes. At the 10 minute mark, rotate the baking trays around. The rolls should be a nice golden brown color.
Mrs. Z is the author of “The Kitchen Alchemist: Transform your body. An easy and practical program to lose 2-3 lbs a week without exercise.” Want to know more about her? Check her website at www.alliswell.ca