Product used: Angel Mix 3.0, Psyllium Quantity: 10 bread rolls Preparation time: 20 minutes Proofing:80 minutes @ 40°C @ 70/80% RH Baking:21 minutes @ 200°C in a fan oven, with initial steam Level:Easy
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— Angel Food
Ingredients:
For the initial gel: 410g Cold water
40g EVO oil
15g Fresh baker's yeast
20g Psyllium
Prepare the gel: pour the water over the psyllium and crumbled yeast, add the EVOO, and whisk vigorously to obtain a smooth, lump-free batter. Let it rest for 10-15minutes until it forms a thick, cohesive gel.
Meanwhile, combine the dry ingredients in a bowl and mix gently with a whisk. Sifting is not necessary.
Add all the ingredients to the bowl of a stand mixer and begin kneading using the dough hook (or paddle) at medium speed. Occasionally, with the machine stopped, scrape down the sides of the bowl with a spatula and bring the dough back to the center.
Transfer the dough to the work surface, work it briefly by hand, and shape it into a log, using rice starch for dusting. Divide the log into 10 portions and roll each piece between your palms until you obtain a smooth ball with no cracks on the surface. Coat each ball in rice or tapioca starch and place them on a baking tray lined with parchment paper. Using the tip of scissors, score the surface of each bun, cover the tray, and allow to proof.
Bake as directed in the recipe, adjusting time and temperature if you have chosen different shapes or sizes.
Remove the buns from the oven and allow them to cool on a wire rack. Consume within three days, storing in a tightly sealed container at room temperature, or freeze for up to 30days from the production date.
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:
Fresh yeast can be substituted with one-third of the weight in dry yeast, meaning that for 15g of fresh yeast, use 5g of dry yeast.
When preparing the gel, whisk the ingredients immediately to prevent lumps from forming!
If you prefer larger buns, divide the dough into six pieces instead of ten, remembering to increase the baking time by one or two minutes.
Create steam in the oven by spraying a little water on the oven walls using a spray bottle, or place a shallow bowl at the bottom of the oven and pour in boiling water just before baking.
For a lighter, less dense result, use only 18g of psyllium instead of 20g.
Angel ZERO is a concentrated powder additive: gluten-free, wheat-free, with no added sugar or salt, no ingredients of animal origin (100% vegan), and no preservatives, colorants, emulsifiers, or leavening agents.
Can I make the recipe without Angel ZERO?
For doughs such as those used for croissants, puff pastry, or bread, the answer is no: leaving out Angel ZERO completely compromises the final result, risking wasted time and ingredients.
For simpler doughs, you can try replacing Angel ZERO with another ingredient, but the result 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 ZERO
€8,90
5.0
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total reviews
New concentrated formula
Optimized to deliver superior performance and outstanding workability for professional production. Fewer ingredients on the label, with twice the technical yield.
Using 1kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 530 croissants weighing 80g each. Using 5kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 2,660 croissants weighing 80g each.
Double yield: 100% greater efficiency compared to Angel Mix 3.0. Dosage: 5% of the total flour and starch weight, instead of the previous 10%. Example: 15g of Angel ZERO provide the same technical dosage as 30g of Angel Mix 3.0.
Technical profile & label guarantees
100% Gluten-Free Free from wheat starch, corn starch and soy Lactose-free and dairy-free Free from ingredients of animal origin Xanthan gum-free No added sugar or salt Free from preservatives, emulsifiers and synthetic colourings Free from yeast and leavening agents 12-month shelf life when stored in a cool, dry place at a constant temperature and protected from direct sunlight
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