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Gluten-free, wheat-free, corn-free, 100% vegan
Soft & Chewy “Steamed-Style” Buns
Product used: Angel Mix 3.0, Psyllium Quantity: 9 Sandwiches Preparation time: 20 minutes Proofing:60 minutes @ 35°C @ 70/80% R.H. Baking:20 minutes @ 160°C in a fan oven, with initial steam Level:Medium
Our recipes are designed to inspire your creativity and expertise, helping you create unique, high-quality gluten-free products. Try them, then adapt and refine them to suit your needs, just like a true artisan, adding your own touch to make every creation truly your own.
— Angel Food
Ingredients:
For the initial gel:
420g Water
20g EVOO
20g Psyllium powder
5g Apple cider vinegar
For the dough:
230g Potato starch
70g Tapioca starch
130g Rice flour
20g Sorghum flour
15g ANGEL MIX 3.0
12g Fresh baker's yeast
12g Salt
8g Sorbitol (opt.)
Procedure:
Prepare the gel: pour water over the powdered psyllium, add the EVOO and apple cider vinegar, then whisk vigorously until you obtain a smooth and lump-free mixture. Let it rest for 10 minutes.
Meanwhile, combine the yeast, potato starch, tapioca starch, rice flour, sorghum flour, ANGEL MIX 3.0, salt, and sorbitol in a bowl. Mix thoroughly with a whisk to evenly distribute all ingredients.
Transfer the gel to the mixer bowl and gradually add the dry ingredients. Begin mixing with the paddle attachment at medium speed. Periodically stop the machine and, with a spatula, scrape the dough from the sides of the bowl back towards the center.
Continue mixing the dough for a few minutes, until it is perfectly homogeneous, smooth, and lump-free. The dough will remain firm and slightly sticky.
Lightly dust your work surface with rice starch. Transfer the dough to the surface and divide it into desired portions. Shape each piece by gently rounding it without adding too much starch.
Arrange the rolls on a baking sheet lined with parchment paper, leaving enough space between each piece to allow for expansion during proofing.
Cover and let them proof under the indicated conditions, until the rolls have increased in volume and are very soft to the touch.
Bake as indicated, without greasing the rolls for an even more steamed appearance. Conversely, if you prefer a slight browning, brush the surface with seed oil or EVOO.
At the end of baking, immediately remove the rolls from the oven and transfer them to a wire rack, letting them cool completely. This allows residual steam to escape without creating condensation on the bottom and helps preserve the correct consistency of the crumb.
Once completely cooled, the rolls can be stored in a tightly sealed airtight container at room temperature for a couple of days, or frozen for up to 30 days 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:
These buns are very soft and have a pleasant chewiness, which makes them perfect for holding fillings that need to be adequately contained, without risking breakage or crumbling.
The quick cooking at a relatively low temperature, combined with the absence of dextrose and common sugar, keeps even the crust very soft, giving the bun the typical appearance of a steamed product.
You can lightly score the bun lengthwise before letting it proof.
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
€20,00
5.0
1 review1
total reviews
NEW!! New formulation!
Gluten-free Wheat-free Lactose & dairy-free Corn starch-free Xanthan gum free No added sugar or salt No preservatives, emulsifiers or colorants 100% Vegan
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