Food overview page
Food
lorem50
Ingredients for 1 Portions
- Potato starch 85 gr
- Rice flour 75 gr
- Tapioca starch 23 gr
- Whey protein isolate 23 gr
- Xanthan 6 gr
- Psyllium 3 gr
- Yeast 4.5 gr
- Sugar 10 gr
- Olive oil 10 gr
- Water 210 ml
Ingredients for 4 Portions
- Potato starch 114 gr
- Rice flour 100 gr
- Tapioca starch 60 gr
- Whey protein isolate 30 gr
- Xanthan 6 gr
- Salt 1 tsp
- Egg yolks 6
- Egg whites 2
- Olive oil 1 tbsp
- Water 4 tbsp
Ingredients for 1 Portions
- Potato starch 93 gr
- Rice flour 81 gr
- Tapioca starch 24.5 gr
- Whey protein isolate 24.5 gr
- Xanthan 5 gr
- Sugar 14.5 gr
- Salt 1 tsp
- Yeast 1 tsp
- Milk 300 ml (maybe less, watch out)
- Butter 2 tbsp
- Olive oil 3 cl
Ingredients for 1 Portions
- Potato starch 99.75 gr
- Rice flour 87.5 gr
- Tapioca starch 26.25 gr
- Whey protein isolate 26.25 gr
- Xanthan 5.25 gr
- Psyllium 3.75 gr
- Yeast 12 gr
- Sugar 100 gr
- Baking powder 0.875 tsp
- Salt 0.5 tsp
- Milk 150 ml
- Egg(s) 1
- Butter 85 gr
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step 1
Mix all dry ingredients.
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step 2
Slowly add the moisture.
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step 3
Mix thourough.
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step 4
Rise until double in size (1.5-2h).
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step 5
Refrigirate overnight, max 7 days.
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step 6
Knead into a breadshape.
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step 7
Rise for 30min.
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step 8
Bake in preheated pot and over at 230°C, 40 minutes with lid, 20 minutes without
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step 9
Let it cool & enjoy
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step 1
Mix all dry ingredients.
-
step 2
Slowly add the moisture and eggs.
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step 3
Mix thourough.
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step 4
Knead into shape.
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step 5
Rest for 30min in plastic foil.
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step 6
Make pasta
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step 1
Do not know yet, watch YT video
-
step 1
Mix all dry ingredients.
-
step 2
Slowly add the moisture.
-
step 3
Mix thourough.
-
step 4
Rise until double in size (1.5-2h).
-
step 5
Refrigirate overnight, max 7 days.
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step 6
Knead into a bun.
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step 7
Rise for 30min.
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step 8
Bake on ovenscale at 230°C for 15-20min
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step 9
Let it cool & enjoy