Making More Bread
I tried to make "healthy" versions of two things that I love, but haven't eaten this year due to my health regime. That's going well by the way - I should make a post about it. They are croissants and dumplings. Both are pretty bad for you, if not eaten in extreme moderation. I know croissants are a proud and prominent part of the French breakfast, but I find the French do their things in moderation; wine, bread, everything. It is we non-French people that overeat French food :)
Anyhow one of them went well, while the other didn't.
Fail 🥐
Yes, it looked pretty good and in theory should have tasted quite nice, which it actually did. It just didn't taste anything like croissants. First of all, I didn't add any sugar. Second, I used very low carb flour that is rated 'keto'. Another issue is that it didn't rise in the oven since they 'healthy' rising agent isn't as effective as the millennia old yeast based ones.
A combination of the ingredients and the ineffective raising agent, and probably my own screw up, I ended up with a little croissant-like cake. Like I said before, it didn't taste too bad, it just wasn't a croissant.
Now now, the dumplings where a totally different story, but I'll leave that for another blog post. Everything in moderation remember.
Peace & Love,
Adé
Originally posted here: https://hive.blog/nutrition/@adetorrent/the-croissant-that-really-wasnt
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