The Keto Iron Chef’s Keto-Mollen

The Keto Iron Chef's Keto-Mollen
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Keto-Mollen
3 – 6 serving size

The Keto Iron Chef's Keto-Mollen

Keto Mollen

  • Servings: 3-6
  • Difficulty: moderate
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Ingredients
* For Mollen Dough
Dry Ingredients
30g Casein Protein Isolate
20g Whey Protein Isolate
10g Egg White Powder
10g Egg Yolk Powder
30g Inulin Powder
3g Psyllium Husk
2g Xanthan Gum
2g Salt
2g Vanilla Extract
5g 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 : 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
50g Water
15g Butter

* For Pastry Dough
Dry Ingredients
50g Keto-Flour (from the Keto-Flour Formula above ; the first 7 ingredients of Mollen Dough dry ingredients)
1g Salt
2g Sucralose

Wet Ingredient
5g Coconut Oil
40g Butter

* For Cheese Filling
50g Cheddar Cheese (grated)
30g Egg Yolk Powder
5g Sucralose
30g Butter
5g Lemon Juice

* For Chocolate Filling
50g 100% Cocoa Powder (or 30g 90% Dark Chocolate + 20g 100% Cocoa Powder)
10g Egg Yolk Powder
10g Sucralose
50g Butter

* For Mollen Filling
6 pcs of Hard Cheese of your choice cut into long cubes
* The original recipe is using banana as the mollen filling

* For Mollen Topping
1 egg yolk + 2 tsp coconut milk for egg wash
20g of grated cheddar cheese

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

Add water gradually while stirring with 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

The Keto Iron Chef's Keto-Mollen

Divide the mollen dough into 6 equal parts, set aside

* For Pastry Dough
Whisk all the dry ingredients together on a medium bowl

Add butter and coconut oil all at once, then stir with spatula to combine.

Divide the pastry dough into 6 equal parts, set aside

The Keto Iron Chef's Keto-Mollen

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

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

* For Mollen Filling
Cut hard cheese of your choice into long cubes (approximately 4 x 1 x 1 cm)

Preheat the oven into 300F

* Assemble
Roll each mollen dough into pasta sheet thickness with a roller pin, or use pasta machine to roll the dough up to the 5th – 7th setting level

Spread the pastry dough evenly over the rolled mollen dough, then fold 3 times from the left or the right longest side of the dough

Roll the folded dough gently (one direction rolling only on each 4 side of the square shaped dough) to make it wider

Fill the flattened dough with hard cheese cubes then slip in the cheese and chocolate filling on each side of the hard cheese cubes

Fold the dough from each 4 side to the center and make a seam

The Keto Iron Chef's Keto-Mollen

Move all the assembled dough onto a greased baking pan, then gives an egg wash and sprinkle of grated cheddar cheese

Bake for 25 – 30 minutes until browned

Serve while they’re still warm

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