Good day and delicious weight loss!
On my channel, I share my experience of losing weight, menus for the day and recipes for dishes that are included in my slimming diet.
A quick guide to weight loss by counting calories:
Thanks to nutritional control using calorie counting, we can include various dishes in the diet without fear of baked goods, potatoes, pasta or other foods. We know how many calories per day we can consume and how much protein, fat and carbohydrates are needed to maintain health.
Today I have a dummy bun recipe for you. In some ways they resemble profiteroles, but the dough is completely different, much simpler.
Buns are a variation of Yorkshire pudding, but adapted for near-PP, lower in calories and without a lot of oil. Buns are good either on their own or with various sauces or fillings.
✅Ingredients I need:
- milk 2.5% - 150 g,
- water - 70 g,
- wheat flour of the highest grade - 120 g,
- 2 chicken eggs
- a pinch of salt,
- 5 sachets of sweetener (1 sachet equals 1 g equals 5 g sugar) - for sweet buns.
⛔Attention. No baking powder needed!
✅Cooking.
The first thing we do is preheat the oven to 220 degrees. Put the muffins in the oven, in which we will bake the buns. The mold must be hot.
While we prepare the dough, the oven will warm up with the tins.
We use products from the refrigerator - milk and eggs must be cold.
I used regular BC wheat flour because I was afraid that my favorite whole grain rice flour would not make buns.
Drive 2 chicken eggs into the flour, add a little salt, add the sweetener and mix the eggs into the flour.
We combine milk (I have 2.5%) with water.
📌If you take milk with a lower fat content (1.5%) - you can use only milk - then you will need 220 g of milk.
Stir in the eggs and gradually begin to pour milk into the dough in several stages, stir well.
It turns out a liquid pancake dough.
We take out the heated muffin tins from the oven (I have silicone molds) and fill them with dough. The dough should be filled no more than half of the molds - the buns rise a lot.
Ideally, the dough needs to rest for at least 15-20 minutes, then the buns will be fluffier. But I poured it right away and it turned out to be good buns.
As an experiment, I put a plum in some of the molds.
I must say right away that it is better not to do this - too wet dough is obtained inside due to fruit juice. It is better to fill ready-made buns.
Quickly pour the dough into molds and put it in the oven for 15 minutes at a temperature of 220 degrees.
Then we reduce the temperature to 170-180 degrees and keep the buns in the oven for another 15-20 minutes. It is better to overexpose a little (the crust will be appetizing, crispy) than undercooked.
All this time we do not open the oven - this is important!
I understand, I wonder what is going on there for the process - peep through the glass😉.
The buns are always different. They may fall off a little or it will turn out with a notch, like a small tureen.
Our buns are the base, but they are good on their own.
I have those who do not lose weight - they broke it, put a spoonful of jam or condensed milk inside and ate it.
🍒For those who are slimming, I can offer the following fillings - both sweet and not sweet:
- fruit sauce (stew the fruit in pieces, add sahzam and put in a bun),
- mix cottage cheese, sahzam and chopped fruits,
- fill the bun with sweetened cottage cheese and put the berries on top,
- mix curd cheese and lightly salted fish,
- mix curd cheese and crab sticks,
- turn on your imagination and start stuffing with whatever you like.
Example of buns with curd cheese and fish:
KBZHU per 100 g of ready-made dish (only buns, without filling: K - 230, B - 10.66, F - 6.268, U - 31.23.
One bun contains about 20 g.
You can watch the video recipe: