Product used: Angel Mix 3.0, Psyllium Quantity: 6 rolls Preparation time: 20 minutes Proofing:70 minutes @ 40°C @ 70/80% RH Baking:19 minutes @ 200°C in a fan oven with initial steam Level:Easy
Our recipes are designed to inspire your creativity and talent, helping you create unique, high quality gluten-free products. Try them and then adapt them to your needs, just like a true artisan who makes everything they make unique .
Combine all the dry ingredients in the bowl of a stand mixer and start it on low speed, preferably using the dough hook. Pour in the liquids slowly, then gradually increase to medium-high speed and knead the dough for about 5-6 minutes. Occasionally, stop the machine, scrape down the sides of the bowl with a spatula, and bring the dough back to the center. You should obtain a smooth, homogeneous, firm, and perfectly lump-free dough.
Transfer the dough to a work surface and, using rice starch (or another starch) as a dusting flour, form a log from which to make 6 buns.
Shape each piece with the palm of your hands to obtain the classic hot dog bun shape, or your desired shape, then arrange the buns on a baking sheet lined with parchment paper.
Cover and let rise as indicated in the recipe. Once proofing is complete, bake in a preheated oven following the temperature and times indicated, then remove from the oven and brush the buns with a thin layer of extra virgin olive oil.
Transfer them to a wire rack and let them cool completely. Store in an airtight container or freeze for up to one month.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
Sorbitol is useful for keeping the product soft for longer and delaying starch retrogradation, providing lightness and structure. It can be replaced with dextrose or omitted, but its use is recommended.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€21,00
5.0
1 review1
total reviews
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