Lazy Keto Chocolate bread recipe | Kenwood BM450 bread maker

Bread can be hard to come by while we are on Movement Control Order, so we started using our bread machine more. It is also a simple activity for my stay-at-home boys!

BM250 Program 1 - Basic Bread

Method

Below is the recipe using normal bread flour taken from Kenwood website.

Put the egg/eggs into the measuring cup or a jug and add sufficient water to give:
1kg Loaf 300ml
750g Loaf 225ml
500g Loaf 185ml

Add the chocolate when the machine makes an audible sound after approcimately 20 minutes during the kneading cycle.

*If you don't have chocolate at home, this is how you can make it using cocoa powder-
77.5g cocoa powder + 3.5tbsp oil/butter= 100g unsweetened chocolate （I placed  a total of 44g cocoa powder + 2.5 tbsp oil right at the beginning)

Halfway kneading in the bread machine.

To make 100g of semi sweetened chocolate, add 5 1/4 tsp sugar.

To make 100g of sweetened chocolate, add 14tsp sugar.

I don't like buying too much ingredients for the pantry, so I thought this is a good hack-- and also I can control the amount of sugar going into the recipe. Instead, I tend to throw in a handful of raisins as it's more nutritious and my children's favorite!

I also started using bread improver to enhance the texture and appearance of my bread. 2tsp will do for a 500g loaf. It's not an absolute necessity but I did notice the bread has changed into a denser texture. Be sure you read through the ingredients in your bread improver and get those of good quality. Read more about bread improver in this article.

We are trying to go low carb and low GI so for 500g loaf,I used 60g coconut flour  with 240g high protein flour, 50g whole wheat flour (1:1 ratio to high protein flour), 2 eggs and add water to 240ml total amount of fluid. Turn to light crust. Sugar wise, it's still needed  as stated in the table to feed the yeast so the dough can rise. I put 2 tbsp of sugar with 2 tsp of yeast.

*Tips*

If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe,  substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product).

Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure. Please use eggs at room temperature for the best result. It's normal for bread using coconut flour not to rise much and to appear denser.

This chocolate bread goes very well with toasted banana slices and honey.

When storing coconut flour, it’s best to keep it airtight and frozen since coconut flour absorbs moisture.

Let's main campak campak and enjoy a fresh loaf of bread! Yummy with less carbohydrates.

Crustless Quiche Recipe

For all cheese and egg lovers out there! This is a recipe that calls for very minimal carbohydrates but lots of protein. It's definitely a crowd pleaser. For a quick fix, one can line the baking dish with puff pastry if you are a carbo lover. 

Ingredients

6 eggs beaten

250ml evaporated milk

250g cream cheese

1/2 box cherry tomatoes halved

6 fresh Shitake mushrooms sliced

2 chicken bratwurst sliced

1 brown onion sliced 

1/2 Japanese cucumber cut into 3cm cubes

1 potatoes cut into 3cm cubes

1/2 cups sweet corn kernels

Salt and pepper to taste

Italian herbs (optional)

Mozarella cheese

Yields 7-8 servings

Mix eggs, cream cheese and evaporated milk well.

Add in all the other ingredients.

Baked at 180 degrees Celsius fan forced for 30-40mins until the top slightly browns.

Cover the top with a generous amount of mozarella cheese.

Baked at 230 degrees Celsius fan forced for another 10mins until a skewer inserted becomes clean.

Lazy Keto Baked Doughnuts Recipe

Extended MCO means more homemade food! Bing boy loves doughnuts. But most doughnuts outside are deep fried with lots of calorie loaded toppings. So we made a baked version with a few cheats, hopefully making the doughnut a lesser evil.

Ingredients

250g Awanti Soft Donut Mix
41g coconut flour
1egg then add up to 135ml water
2tbsp butter
2 1/4tsp instant yeast

I got the Awanti Soft Donut Mix from Shopee.They smelled wonderfully fragrant. To make them less carbohydrate loaded, I added some coconut flour into the mix. The downside is I can't control the amount of sugar in the dough. You can make the dough from scratch using this recipe from Big Bolder Baking.

Check out this shop on Shopee! awanti6868

*Tips*

If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe,  substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product).

Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure.

When storing coconut flour, it’s best to keep it airtight and refrigerated since coconut flour absorbs moisture.

I made my dough and left it to rise for 1hour using Kenwood breadmaker- function 8 (dough). I love it because I hate kneading dough. The dough should rise to double its size then it's ready!

Initial dough size.

 After resting the dough for 1 hour, it shouldl be nice and fluffy.

Roll the dough out into 1/2 inch thickness. Use cookie cutters to make circles of dough. 

You can  also cut the center using smaller circles. Doughnuts can be left with the center intact if you want to pipe in fillings later. Leave the dough to rise again for another 30 minutes.

Baked at 190 degrees Celsius fan forced for 20 minutes. Either pipe your favorite fillings into the doughnuts or spread the same mixture as toppings instead! (Example includes peanut butter, cream cheese or Nutella spread)

Amount great topping is cinnamon sugar which can be made using-
1/3 cup sugar
1/2 tsp ground cinnamon

Enjoy! Best served on the same day as it tends to become less fluffy and harden overnight.

Tempura prawn, fritters and steamed dumpling vermicelli soup recipe

Ingredients
15 medium tiger prawns deshelled and deveined
Roast pork bones
1/2 Chicken bones
2 medium mackerel heads
1 medium sized carrot
2 medium sized tomatoes
1/2 medium Chinese cabbage
4 slices of Bentong ginger
Vermicelli
6 eggs
10 frozen chive and pork mince dumplings
1/2 cup Tapioca flour
1/2 cup All purpose flour
Dried shrimps

5 servings

Making the stock

Pan fry prawn shells, roast pork bones, chicken bones and mackerel heads until caramelized.

Add them to my Russell Taylors pressure cooker, together with coarsely cut Chinese cabbage, tomatoes, carrot and ginger. Fill the pot with enough water to cover the ingredients.

Choose 'soup' setting and start cooking at least 2hours before lunchtime. Once done pressurized for 25 minutes, switch off the pressure cooker.

Steamed dumplings

As I used a metal steamer, I had to line the bottom of each dumpling with some cooking oil and parchment paper to avoid sticking.

I also made 5 hard boiled eggs by boiling cold water in the steamer while the dumplings were being steamed for 10mins straight from the freezer. Make sure the water covered at least 3/4 of the eggs.

Tempura prawn

Mix all purpose flour, tapioca flour, 1 egg with some water until the mixture becomes slightly runny.

Coat the prawn in dry all purpose flour then dip it into the wet ingredients.

Deep fry until golden.

Dried shrimp fritters

Wash a handful of dried shrimps. Mix with the extra tempura batter.

Add a big tablespoon into hot oil. Make sure each fritter is spaced apart from each other to avoid sticking.

Immersed vermicelli in cold water for 15mins. Then bring the water to boil for 5mins until the vermicelli is soft.

Drain the excessive water.

Remove the shells/bones from the stock.

Assemble the components and we are done! (I did not add any salt to the dish!)

Lazy Keto Crepe recipe

Sick with having bread for breakfast everyday?

Why not try out my half keto, low GI and low carb crepe. Excessive crepe can be refrigerated up to 5 days, or frozen up to 1 month (Preserved in cling wrap after cooled to room temperature).

Ingredients

1/2 cup unbleached all-purpose flour
1/2 cup wholemeal flour
1/4 cup coconut flour
1 tablespoon granulated sugar/sweetener such as Erythritol
1/4 teaspoon salt
1 1/2 cup milk
4 large eggs
2tbsp unsalted  butter and more to coat the skillet

Yields 12 8inches crepe

Mix all the ingredients in  Philips food processor until smooth.

Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.

Lightly coat  a skillet with butter on medium heat.

Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom.

Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes.

Flip the crepe over. Cook for another 45 seconds or so.

*Tips*

If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe,  substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product).

Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure. Please use eggs at room temperature for the best result.

When storing coconut flour, it’s best to keep it airtight and frozen since coconut flour absorbs moisture.

Enjoy!

Bread pizza recipe

Having breakfast everyday at home during the Movement Control Order means that we have to prepare something out of the ordinary on weekends. Even though bread is a scarce commodity nowadays, we still manage to get half a loaf of Bran & Wheat Germ Gardenia bread from Giant. Massimo breads are usually no where to be seen on the shelf. So there we go with our 15min bread pizza!

Ingredients

Makes 6 bread pizzas
6 bread slices
1/4 cup tomato sauce/chilli sauce
1/2 cup of diced tomatoes
3 slices of cheddar cheese
1/4 cup Mozzarella Cheese
Mixed Italian herbs to season

Instructions
Preheat oven to 200 C) fan forced.

Arrange bread slices on a baking tray lined with parchment paper.

Spread tomato sauce on one side of each slice of bread. Use chilli sauce if you want a spicy kick. Or even chilli flakes.

Add  half a slice of cheddar on  each slice of bread .

Sprinkle  mixed Italian herbs.

Add tomato slices,  sliced chicken bratwurst and more shredded Mozzarella cheese on top.

Bake for 10 minutes or until the cheese melts. We love that the bread is slightly charred and so toasty. This recipe is quick without the hassle to make pizza dough.

Look at that cheese pull!

Enjoy! Yummy breakfast for two with a hot cappuccino.

*  You can also add diced pineapple, diced crab meat sticks, chicken ham, pepperoni, sliced olives, sliced capsicum or change diced tomatoes to cherry tomatoes

5 ingredients baked cheese cake recipe

Since we have quite some stock of cream cheese and Mr husband is a big fan, there we go with another fool proof cheese cake recipe!

The filling

250gm  Tatura cream cheese
2 tbsp unsalted butter (30mg)
300ml evaporated milk
2tbsp Easiyo natural yoghurt
1egg

Place all the ingredients into Phillips food processor until they are well mixed.

Place Jacobs Weetameal wheat crackers in a single layer into a lined baking tray.

Pour the filling into the tray.

Bake in a preheated oven on the lowest rack at 180ºC fan forced for 20 minutes until the top is slightly charred.

Cool the cake to room temperature. Add some blueberries on top.

Enjoy!