生酮蛋白吐司(改良配方) Keto Protein Bread (new version, softer & fluffier!)

麵包模: 4.5 x 7.5吋

材料：
5克 即溶酵母
5克 菊粉（或糖/蜂蜜）
30克+240克 水
90克 蛋清蛋白粉
15克 阿洛酮糖
0.8克 洋蔥粉
1/4 茶匙 雲尼拿香精
1/2 茶匙 檸檬汁/蘋果醋
鹽 少許
3克 帕瑪森芝士粉

1. 混合酵母、菊粉、30克水，靜置15分鐘測試酵母活躍程度。
2. 預熱焗爐。加入240克水、蛋清蛋白粉、阿洛酮糖、洋蔥粉、雲尼拿香精、檸檬汁、鹽。高速打發至硬性發泡。
3. 分3次分散地灑入芝士粉，只需輕輕翻拌1-2次，不必攪拌均勻。
4. 靜置15分鐘發酵。
5. 160度焗30分鐘，中途蓋上錫箔紙。完成烤焗後不要打開焗爐門，讓麵包慢慢降溫至少30分鐘。完成。

Ingredients:
5g instant yeast
5g inulin (or sugar/honey)
30g + 240g water
90g egg white protein powder
15g alluose
0.8g onion powder
1/4 tsp vanilla extract
1/2 tsp lemon juice/apple cider vinegar
pinch of salt
3g parmesan cheese powder

1. Combine yeast, inulin and 30g water. Proof yeast for 15 mins.
2. Preheat oven. Into the yeast mixture, add 240g water, egg white powder, allulose, onion powder, vanilla extract, lemon juice, salt. Beat on high speed until stiff peaks are formed.
3. Gradually sprinkle in cheese powder, folding 1-2 times. Do not over-mix.
4. Set aside and proof for 15 mins.
5. Bake at 160C for 30 mins. Do not open the oven door after finishing baking. Leave the bread inside for 30 mins for cooldown.

**bread pan is 4.5x7.5 inches

*** This recipe has been adapted from Maria Emmerich’s original protein sparring bread recipe. I’ve adapted a few ingredients and tweaked the ratios a bit to make it work for me :)


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