Diet & Nutrition by Peg's Cottage

Good Day to everyone whom browsing my blog right now.  Chinese Dumpling Festival is approaching, for this year, it will falls on this coming Thursday which will be 25th June 2020. I believed most of you might be wondering, how can i make Bak Zhang without rice, before i come out with this recipe, i also doubt it can be a huge success. But it really tasted like the REAL Bak Zhang but without rice. The ordinary Bak Zhang is about 500 Kcals to 600 Kcals each, while for my Bak Zhang, is only 184 Kcals, 8 Net Carbs each. As i check online, Keto Bak Zhangs are selling SGD 8.00 each, while in Malaysia, is selling RM 15.00 - RM 18.00 each. I believe no one will share the recipe, else how can they sell with this price. I cannot find any recipe online, hence i have come out with my own recipe. You may adjust the ingredients according to your own liking. And just for all information, even diabetic patients can have this Bak Zhang, as it is grains free, gluten free and sugar

Wet Ingredients: 480 ml of warm water (Divide 180 ml + 300 ml) 1 tbsp of Lakanto 5 egg whites 3 egg yolks 30ml of ACV Dry Ingredients: 1 teaspoon of yeast 100 gram of Almond flour 75 gram of ground flax seeds (Grind and weight) 60 gram of coconut flour 25 gram of whey protein powder 6 tbsp of P syllium Husk 1/2 baking soda 1 tsp of cream of tartar 1 tsp of sea salt 16 gram of walnuts 6 gram of sesame seeds Method: Add 180 ml of warm water with 1 tbsp of yeast + Lakanto to activate the yeast. In a separate bowl, weight all the dry ingredients: almond flour --> flax seeds --> coconut flour --> whey protein powder --> baking soda --> cream of tartar --> sea salt --> walnuts --> psyllium husk. Mixed well. Add 300 ml of water, egg whites, egg yolks, ACV into the activated yeast. Corporate (2) into (3) Place your batter in a pan evenly. Baked @ preheated oven 180 C for 70 to 80 minutes.  Note:By sharing our experiences in baking,