KETO CROISSANT | FLAKY NON FATHEAD VERSION | 生酮牛角包 |

Croissants are my favourite pastry, those flaky Keto croissants are non fathead so not too heavy for your stomach and taste just like the real croissant with nice yeast and buttery flavour. The only downside is without gluten it doesn’t have the crispy layers but more crumble flaky texture which is good enough for me without comprise for gluten type ingredients that doesn’t go well with my body. The ingredient list a bit longer than other usual keto cakes, but those different flour combination is the secret to give your the good texture. So don’t skip any of them if you are keen to get the perfect Keto croissants, and it will totally worth the effort after all. Enjoy!

This recipe can make 6 medium size croissants.

Prepare the Yeast:
4 tbsp (60ml) lukewarm water
2 tsp active dry yeast
2 tbsp inulin powder - to activate the yeast (you can substitute with 1 tsp honey)
https://amzn.to/3oKQz9S

Dry Ingredients:
1/3 cup (50 g) blanched almond flour (https://amzn.to/3gsz8GI)
2/3 cup (90 g) lupin flour (https://amzn.to/3rOsXmy)
1/3 cup (40 g) oat fiber flour (https://amzn.to/3sVlj9q)
2 tablespoons (35 g) granulated erythritol (https://amzn.to/3tmwcBB)
3 tablespoons (45) coconut flour (https://amzn.to/3Gwl2i9)
1 teaspoon (7g) baking powder
1/2 teaspoon xanthan gum

Wet Ingredients:
1/2 cup (125g) cold unsalted butter, cubed
1/2 cup (120ml) heavy cream
1 egg yolk mix with 1 tsp water for brushing

TIPS:
If you don't have inulin powder you can use honey or sugar instead to feed the yeast. The sugar left in the croissant is minimum if any at all.
Glad wrap works better than baking paper when rolling the dough, it can be reused for each croissant. Baking paper tend to start getting sticky at the bottom after one or two.
When making chocolate center ones, make sure you press to seal both ends after roll into a croissant to avoid leaking chocolate when bake.

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這款牛角面包是不加奶酪完全無麩質版本，吃起來不會對胃有太大負擔而且味道和真正的牛角包完全一樣，烤出來有濃郁的酵母發酵和奶油香味。 唯一的缺点是因為没有麸质成分，牛角包不會有酥脆的外皮，但對我来说已经足够美味了。 配料表比其他生酮蛋糕稍微长一点，但就是這些不同的面粉组合才會帶給你接近完美的牛角包味道和口感。 因此，不建議跳过其中任何一个材料哦。

方子可以做6個中號牛角包

酵母水：
4汤匙（60毫升）温水
2茶匙活性干酵母
2 汤匙菊粉 - 用于激活酵母

乾性材料：
1/3 杯（50 克）去皮杏仁粉
2/3 杯（90 克）羽扇豆粉
1/3 杯（40 克）燕麦纤维
2 汤匙（35 克）細赤藓糖醇
3汤匙（45）椰子粉
1 茶匙（7g）发酵粉
1/2 茶匙黄原胶

濕性材料：
1/2 杯（125 克）无盐黄油，切块
1/2 杯（120 毫升）重奶油
1个蛋黄和1茶匙水混合

小貼士：
如果没有菊粉可以用蜂蜜或糖代替來喂酵母。 一茶匙糖粉會完全被酵母消化掉，成品裡是不會有糖粉了。
揉面团时鋪保鮮膜比烘焙纸效果更好，只要不破兩張可以重複使用揉完所有牛角包。 烘焙纸用一兩次後底部往往会开始变粘。
制作夹心巧克力时，一定要在卷成牛角面包后压紧两個角，以免烘烤时巧克力漏出。

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