Keto Iron Chef – Keto-Panettone

Keto Iron Chef - Keto-Panettone
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Keto-Panettone
(4 serving size)
Water Roux + Sponge & Dough Method

Keto Iron Chef - Keto-Panettone
Keto Iron Chef – Keto-Panettone

Ingredients
Dry Ingredients
20g Casein Protein Isolate
20g Whey Protein Isolate
10g Egg White Powder
10g Egg Yolk Powder
40g Inulin Powder
5g Psyllium Husk
2g Xanthan Gum
2g Salt
2g Vanilla Extract
5g Sucralose
3g Instant Dry Yeast
* Note : The first 7 ingredients above are the Keto-Flour formula for this recipe
For fluffier bread, the Keto-Flour can be changed into this formula : 30g Wheat Protein Isolate 8000, 20g Casein Protein Isolate, 10g Whey Protein Isolate, 10g Egg White Powder, 10g Egg Yolk Powder, 20g Inulin Powder

Wet Ingredients
25g Eggs
15g Egg Yolk
20g Coconut Milk
30g Water
20g Butter

Filling
30g Roasted Almond (diced)

Egg Wash
1 Egg Yolk
1 tsp Coconut Milk

Topping
20g Cheddar Cheese (grated)

Direction
Whisk all the dry ingredients together except for the instant dry yeast, on a medium bowl

Scale 10g of the whisked dry ingredients, then mix with 30g of water on a sauce pan and stir to combine until there are no lumps

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Heat the mixture using a low to medium heat, while keep stirring the mixture until it just begin to thicken.

Cooled the mixture for 10 minutes, then add 1g of instant dry yeast and stir to combine. Fold the tacky batter using spatula until it’s becoming elastic but still quite tacky.

Rest the batter for 15 minutes until the surface are full of holes

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Combine the fermented batter with the rest of the dry ingredients and instant dry yeast on a large bowl

Add egg, egg yolk and coconut milk to the bowl and combine using spatula until it become a runny dough

Switch using hands to knead the dough until it become elastic but still quite tacky. Then add the softened butter by also keep kneading until the dough become smooth and elastic

Flatten the dough into rectangle shape on a silicone pad, then sprinkle the diced almond evenly. Fold the dough to combine the diced almond until there are no almond left over

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Divide the dough into 4 balls and fit each into the greased cylinder mould (I’m using cup cakes mould, since I don’t have the panettone cylinder mould)

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Let the dough rest for another 20 minutes until double in size, then score an “X” mark using knife on each dough surface

Preheat the oven to 300F

Give an egg wash over each dough and sprinkle some grated cheddar cheese evenly

Bake for 20 minutes, until golden brown

Serve with butter while the Keto-Panettone still warm

Keto Iron Chef - Keto-Panettone
Keto Iron Chef – Keto-Panettone

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