Keto Iron Chef’s Keto-Fried Mollen

Keto Iron Chef's Keto-Fried Mollen
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Keto-Fried Mollen
1 serving size

Keto Iron Chef's Keto-Fried Mollen

Ingredients
* For Mollen Dough
Dry Ingredients
15g Casein Protein Isolate
10g Whey Protein Isolate
5g Egg White Powder
5g Egg Yolk Powder
15g Inulin Powder
2g Psyllium Husk
1g Xanthan Gum
1g Salt
0,5g Vanilla Extract
3g Sucralose
* Note : The first 7 ingredients above are the Keto-Flour formula for this recipe
For crisper crust the Keto-Flour can be changed into this formula : 15g Wheat Protein Isolate 8000, 10g Casein Protein Isolate, 5g Whey Protein Isolate, 5g Egg White Powder, 5g Egg Yolk Powder, 10g Inulin Powder

Wet Ingredients
25g Water
10g Butter

* For Cheese Filling
25g Cheddar Cheese (grated)
15g Egg Yolk Powder
3g Sucralose
15g Butter
3g Lemon Juice

* For Chocolate Filling
25g 100% Cocoa Powder (or 30g 90% Dark Chocolate + 20g 100% Cocoa Powder)
5g Egg Yolk Powder
5g Sucralose
25g Butter

* Other
1 Egg White for brushing the dough (as a glue)

* The original recipe is using banana as the fried mollen filling

Direction
* For Mollen Dough
Whisk all the dry ingredients together on a mixer bowl

Then using low speed, add water gradually while scraping the side of the bowl with a spatula to combines. When a rough dough has formed, switch using your hand to knead until almost elastic then add the softened butter to make the dough smoother. Rest the dough for 10 minutes

Keto Iron Chef's Keto-Fried Mollen

Submerged the dough in coconut oil using a small bowl for at least 1 hour, so the dough will be very elastic to be rolled into a very thin round shape

* For Cheese Filling
Mix all the cheese filling ingredients until completely incorporated

* For Chocolate Filling
Mix all the chocolate filling ingredients until completely incorporated

* Assemble
Drain the dough on a spider strainer, then divide and shape the dough into 2 equal balls. Roll each dough into a very thin round shape with a roller pin

Keto Iron Chef's Keto-Fried Mollen

Spread the cheese and chocolate filling evenly over the rolled mollen dough, leaving 1/2 inch space from the edge.

Brush the edge thinly with an egg white, then fold each dough into a log shape and seam each end of with your finger

Keto Iron Chef's Keto-Fried Mollen

Deep fry each dough with a very low heat on griddle or frying pan for 2 minutes, until the skin are golden

Serve while they’re still warm

Keto Iron Chef's Keto-Fried Mollen

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