材料：
面包
扁桃仁粉：20克
椰子面粉：10克
洋车前子壳粉：7克
泡打粉：4克
鸡蛋：1个
水：50克
苹果醋：10克
馅料
奶油奶酪：70克
赤藓糖醇：5克
酥粒
黄油：8克
赤藓糖醇：6克
扁桃仁粉：10克
步骤：
将扁桃仁粉、椰子面粉、洋车前子壳粉和泡打粉混合均匀。
加入鸡蛋、水（鸡蛋打出来50克，水加50克；如果鸡蛋打出来40克，水加到60克，保持总量是100克）和苹果醋，搅拌均匀成湿润的面团。
将奶油奶酪和5克赤藓糖醇混合均匀，分成两份，搓成球状。
将面团分成两份，分别包入奶酪球，并搓圆。
（可选）制作酥粒：将黄油、6克赤藓糖醇和10克扁桃仁粉搓成酥粒状，撒在包好的奶酪包上。
将奶酪包放入烤箱，170摄氏度烤30分钟即可。
*Bread*
- Almond Flour: 20g
- Coconut Flour: 10g
- Psyllium Husk Powder: 7g
- Baking Powder: 4g
- Egg: 1
- Water: 50g
- Apple Cider Vinegar: 10g
*Filling*
- Cream Cheese: 70g
- Erythritol: 5g
*Crumble*
- Butter: 8g
- Erythritol: 6g
- Almond Flour: 10g
*Steps*
1. Mix the almond flour, coconut flour, psyllium husk powder, and baking powder evenly.
2. Add the egg, water (if the egg weighs 50g, add 50g of water; if the egg weighs 40g, add up to 60g of water to maintain a total of 100g), and apple cider vinegar, and stir well to form a moist dough.
3. Combine the cream cheese with 5g of erythritol evenly and divide into two portions, shaping each into a ball.
4. Divide the dough into two portions, wrap each with a cheese ball, and roll into a round shape.
5. (Optional) To make the crumble: Crumble together the butter, 6g of erythritol, and 10g of almond flour, and sprinkle over the wrapped cheese buns.
6. Place the cheese buns in the oven and bake at 170°C （340 °F）for 30 minutes.
10 сен 2024
