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HOW TO MAKE KETO BLACK & WHITE SESAME BUNS - SOFT, FLUFFY & CRISPY WHEN TOASTED !

Links to purchase books Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ********** Links to purchase books via Amazon Books available in Kindel, Paperback & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz) ********* Check out these black and white beauties! Well, the white ones have turned slightly brownish after baking. This is a remake of the black sesame buns which I uploaded here about 8 months ago. But this time around, I included the white sesame buns as well. I really feel that these buns have not been getting enough attention and I am going to re-introduce them as I feel that they are one of the best keto buns as they are soft, fluffy, crispy when toasted and so flavorful. Sesame seeds are nut free and low in carbs. They have a good source of healthy fats, fiber, protein, antioxidants, B vitamins, minerals and other beneficial plant compound. They also have anti inflammatory properties. Black sesame seeds have a slightly nuttier flavor than the white counterpart but both types have the same benefits. Sesame seeds flour makes a great alternative to almond and coconut flour. It may be more costly to buy the pre-grounded ones and they are not so easily available too. At my home country, I can only find black sesame flour which cost almost the same as almond flour. But the seeds are inexpensive so its so much cheaper to grind them ourselves. I used a coffee bean grinder which I found to be most effective but you could also use a food chopper or processor. Just grind until it becomes powdery and avoid grinding further as it will become seed butter. Grinding the seeds ourselves may not be as fine as the commercial ones but there is no difference in the baking results. Now the seeds are black as their hulls (shells) are in tact, whereas white seeds have their hulls removed. Black sesame seeds are more flavorful and have a stronger aroma with a hint of bitterness but it's something that is lovely and mellow, rather than sharp. Sometimes, the subtle bitterness is not even apparent especially when the buns are topped with flavorful spreads or ingredients. In fact, after the second round of eating these buns, I did not taste the subtle bitterness anymore. These black and white sesame buns are so easy to make with minimal ingredients and no tools required. I used to conduct live classes to make them into hot dog buns as I collaborated with my friend who teaches keto sausages. And the buns made by my students have all turned out very well which I shared on my Facebook page and Instagram account. It doesn't matter whether you make the black or white sesame buns as both are equally good. [Total servings = 8] NUTRITION INFO PER SERVING Total carb = 6.3 g Dietary fiber = 5.2 g Net carb = 1.1 g Calories = 146 Total fat = 11.1 g Protein = 6.1 g The recipe can be viewed and printed at this link; https://docs.google.com/document/d/15... DRY INGREDIENTS Black or white sesame flour = 150 g / 1 1/4 cup Whole Psyllium husk = 28 g / 3 tbsp (Ground until half its original volume then weigh it) Baking powder = 1 tsp Salt = 1/2 to 1 tsp WET INGREDIENTS Egg whites = 3 large Apple cider vinegar = 2 tsp Hot or boiling water = 200 ml (2/3 cup + 2 1/2 tbsp) For topping = some black and white sesame seeds DIRECTIONS 1. Pre-heat oven to 350F or 180C. 2. Use a spatula and mix all the dry ingredients together in a bowl until well combined. 3. Add all the wet ingredients and mix until it becomes a dough. Rest the dough for 5 mins and it will firm up. 4. Wet your hands and divide the dough into 7 (70 g each) or 8 (60 g each) portions and mould into a round shape. Place the dough on a baking tray lined with parchment paper. 5. Sprinkle with black or white sesame seeds and press them down lightly to ensure they stick to the dough. 6. Bake in oven at the lowest rack for about 30 to 40 minutes or until browned and cooked. You can tell that they're done if they sound hollow when you knock on their sides. 7. These buns can be refrigerated up to 2 weeks and it's best to wrap them in parchment paper to avoid moisture. They can also be frozen for months.