KETO Keralan Tear & Share Bread 🍞⭐|| The Great British Bake Off 2019 || The Keto Kitchen

[Music]
hello my small fat adapter family and
welcome back to the keto kitchen it is
week three of the Great British Bake Off
and that means it is bread week I’ll be
honest review I’m dreading this week
because not only do I have to make bread
which is something that is so not keto
friendly and you know none of the
ingredients are and I’ve got to adapt it
into a keto friendly version but this
video is also coming out on Friday 13th
so I just feel like everything is
against me for this episode
ginger who does a keto friendly recipe
of the category of the Great British
Bake Off episode the day before the
episode airs this week has done a seed
bread that looks absolutely amazing so
make sure you go check out her video so
that you’ve got something to munch on
while you’re watching my despite my
fears of bread week
poor Hollywood and his bread obsession
filled me with glee this week because I
was left with so many choices number one
was the signature bake and it was tear
and shared breads number two the
technical challenge was what we call
BAPS in England but they’re more
commonly known as just burger buns and
they have to do veggie burgers with them
and number three the showstopper was
about creating scores in bread cuts in
bread that when baked left these
artistic designs on them now you know
which one I chose because it’s in the
title of this video but the reason I
went with this one the showstopper was
something I could not physically create
with the ingredients we use for keto
breads we cannot make a bread that rises
in that way that scoring it would make
such a big difference and make what
looked like a drawing it would just end
up collapsing or just completely cover
up the score marks we made and the BAPS
is something I could do but I already
have Quito bun recipes on this channel
so it didn’t feel like enough of a
challenge for me so of course that
leaves the tear and share breads which
one could I not stop thinking about well
of course it’s going to be the most
intricate and courageous one out of all
twelve recipes the one recipe where
someone took a curry and made it into a
tear and share bread so for week three
of the Great British Bake Off I am Keita
fiying Michels Carolyn Starr bread this
will consist of fat head dough some that
is colored red about head dough being
what I would argue is the best Kyodo in
the world that pretty much consists of
mozzarella cream cheese egg and some
kind of keto flour the dough itself is
full of herbs and spices it will have a
homemade coconut chutney that is of
course keto friendly and they’ll be just
a little bit of fancy twisting and
toiling going on now the great thing
about this recipe is that unlike
Michaels high-carb Carolyn tear and
share bread this recipe doesn’t require
any really intense and complicated
things like proofing the dough kneading
first exact amount of time you know
timings and things like that aren’t as
strict as they are with the breads that
they were using so this is going to be a
lot easier than what you saw on a TV on
Tuesday the hardest thing for us is
going to be the dough cooling too much
while we’re still trying to shape it
with that being my biggest worry for
today’s episode I think will breeze past
this one or I hope we breeze past this
one because it could be a complete
disaster
finally just a few notes before we start
number one is Michael did what six disks
of dough and then told it I’m not going
to be doing that the dough we’re using
it’s too complicated to work with it as
such quick speed to be able to make six
different disks and you don’t have them
still be able to be formed so we’re just
going to use to secondly you don’t have
to use red food dye if you don’t want to
for this I’m just doing it because I’m
trying to mimic what I see on the show
and it’s more for looks than anything
and number three as always is that this
recipe that I’ve adapted and created
from a high-carb recipe I’ve never tried
it before and this is my one shot to
make it so if it fails you get to see
all that on camera so this is how you
make Michael’s Carolyn Starr tear and
share bread so for the bread you will
need turn off cups or 282 grams of
mozzarella that is pre-shredded 2 ounces
or 57 grams of cream cheese 3 eggs that
have just been lightly beaten one and a
half cups or 150 grams of almond flour 1
teaspoon of baking powder 2 teaspoons of
ground
pre-k 1.5 tablespoons of ground
coriander which Americans call cilantro
1 egg white 1/2 a teaspoon of salt 2
teaspoons of dried oregano or you can
use Nigella seeds and a handful of fresh
coriander also known as cilantro that
has just been finely chopped for the
coconut chutney you will need 200 mil of
full fat coconut milk 80 grams of
shredded or sometimes called desiccated
coconut make sure you get unsweetened
coconut because otherwise it will just
be full of sugar 3 garlic cloves that
have been minced I’m using 3 teaspoons
of like an easy garlic paste I’ve got
you can use that instead if you want to
1 teaspoon of ground coriander or so
known as cilantro 1 teaspoon of coconut
oil this is for flavor 1 to 2 red
chilies that have been finely chopped up
this really depends on your taste I’m
actually using like an already chopped
up mix we’ve got but I’m only using
quarter of a teaspoon because if you
know me you would know that I’m
absolutely horrendous with spice I
really can’t cope with it but if you
want it hotter feel free to make it
hotter I think Mike will put something
like 6 like 4 to 6 in so you go as hot
as you want you’re also gonna need a
dinner plate just a standard big plate a
glass drinking cup size isn’t massively
important you just want to use it so
that you can make markings later I would
suggest you also use gloves like just
rubber or latex because if you’re opting
for red food dye we’re gonna have to use
it in a way that is potentially just
gonna get our hands covered in dye in
terms of the red food dye I am using a
paste I will always recommend gels and
pastes over liquid but you can use a
liquid food dye if you have nothing else
let’s get to baking first thing you want
to do is you want to get a large baking
sheet and put parchment or grease proof
or silicone mat in it and is your
preferred sheet ready to go the second
thing you want to do is start your
coconut chutney now I’ve actually
already started it
and I’ve done this because it takes
about half an hour to be ready for the
next step but let’s walk you through
what you need to do you want to get a
medium pan sauce pan and you want to put
your coconut milk in it and put it over
a medium heat you’re just gonna bring it
to a simmer and just leave it until it’s
just ever so gently boiling and bubbling
away then you’re gonna add your shredded
or desiccated coconut your garlic and
your chilies giving that a nice good mix
if you’re using a lot of chilies you
want to mix it until your mixture is
like a light pink color otherwise you
want to mix it until it’s sort of a
little bit tangy smelling from the
chilies and you’ve got that aroma from
the garlic this will take anywhere from
sort of 30 seconds to 2 minutes then you
want to take it off the heat and you
want to add in your coriander also known
as cilantro and your coconut oil and you
want to just mix that and make sure you
well incorporate those ingredients and
that coconut oil is fully melted and
mixed in then you just set it aside and
we’ll come back to it later you want to
pre-heat your oven you want to preheat
it to 200 Celsius or 400 Fahrenheit
which brings us to here in this bowl I
have my almond flour I have the baking
powder the paprika and the coriander I’m
just going to give that a mix just make
sure that those ingredients are well
combined I’m gonna take my three eggs
that have been lightly beaten and just
add them to the mixture and then I’m
just gonna mix it all again until it’s
well combined and you’re left with this
really quite wet mixture wet sticky
mixture don’t worry about it it’s
supposed to be like that so this gets
popped to the side and we then start on
the most important bit of the fathead
dough and that is the mozzarella so for
the mozzarella you want to put your pre
shredded mozzarella in a large
microwavable safe Bowl and all you’re
gonna do is add your cream cheese I like
to give it just a little bit of a mix in
not massively just help it melt and
incorporate a little bit better and with
this we’re just going to whack this in
the microwave for sort of 30 second 45
second increments getting out and
stirring it until we get a sort of fun
though substance and it’s all melted and
mixed and beautiful mine took about two
minutes and you can see it’s gone into
this sort of really stringy uniform
fondue mixture so what we’re going to do
now is the hard part you want to take
your almond flour and egg mixture and
you want to add it to your mozzarella
mixture and we are going to mix these
together until they are uniformed and
one piece of dough this will probably
take you the longest time out of
everything
just because you’ve really got to put
some elbow grease into this what I do
because I make a fat head a lot and a
lot of different ways is I mix it as
much as I can with sort of a spatula
just so I can push push it all like flat
get it spread and it’s also so the
mozzarella can cool down a little bit so
I can handle it and then once that’s all
happened I can’t do anything else with
the spatula and it’s still not uniform
is the point I get my hands involved I
always recommend kneading for her dough
of your hands because I find you get the
best results a lot of people don’t so I
think it’s time to use my hands two
things that you can do to make this
easier because you can either wet your
hands which will just make handling this
dough easier cuz it’s quite sticky or
you can use a keto flour and just give
it a bit of a sprinkling just to make it
a little bit drier on the outside I
prefer to do that can obviously use
almond flour you can use really anything
Lupin flour a little bit flax seed you
can use crushed up pork rinds you don’t
have to use coconut flour but I really
really suggest you use just a little bit
of coconut flour if you have it a
sprinkling on top of your dough just to
give it a push oh wow that’s really
quite doughy
you think I’d be used to this but this
is a little bit of a different sensation
to usual given each side a little bit of
a sprinkling and at this point I start
just squishing it together with my hands
pulling it turning it doing whatever I
can just doing this I find just makes it
all it makes it all stringy which means
that you can then just form it better
and I’m just going to keep doing this
until this whole thing is in one nice
uniform color there’s a few streaks like
little ones I’m not massively bothered
about them so I would say I’m happy with
that how it is so I’m just going to sort
of mold it into a ball and then what I’m
gonna do is split it in half so now I
have two Fathead dough’s sort of pretty
even in size I’m going to put one in the
bowl and leave it for the other one this
is where I highly suggest you use gloves
because this is where it gets messy
because this is going to be the one that
we are coloring red now a really good
tip I didn’t think about it make sure
you hands are dry after washing your
hands before you put the gloves on so
you don’t just have to struggle into
them and rip them in places great
protection earlier so as I said I’m
using a paste and all I’m gonna do is
take the back of a spoon and just add
some of that paste in this is
predominantly guesswork and it will
heavily heavily depend on two things the
concentration of your dye and how dark
you want this dope because as I said
this doesn’t add anything that looks so
you don’t have to worry massively about
the color and remember it will lose
color and darken up in the oven as well
so I’m just then gonna knead it again
well tell you what it’s really easy to
Niko gloves on and you know I’m just
gonna go backwards and forwards add some
color knead it add some color and
until I get to a color that I’m happy
with that is uniform all over I tell you
what I’m currently on a 19 hours into a
fast and the smell of this is driving me
loopy absolutely Limpy it just oh my god
it smells like just walking past a
bakery just that mix of sweet and savory
and or it smells stunning Hey look we’re
getting color now so we don’t so much
have a red though as a pink Edo that’s
who knows how it’s going to turn out but
I’m happy with that I’m happy with that
being that sort of pink Edo like that so
let me just go and take these gloves off
and just get everything ready and I’ll
show you what you’re gonna do with that
red though okay so with the red though
we’re going to create a circle with it
the way I’ve done this is that’s
actually come out really red now that
I’ve stepped back and I look at it
that’s awesome
is I’ve got on my dinner plate and I’ve
put a little bit of coconut flour on it
just to stop it sticking you can wet the
play you can add on the flour to the
plate all the things we spoke about
earlier
and what I’m gonna do is I’m going to
mold it using my hands now the reason
I’m doing it with my hands is I just
find with a rolling pin and with how
look how sticky it is I just find it a
little bit easier to do it with my hands
and this one especially is sticky
because it’s had a lot of TLC hasn’t it
we’ve really worked into this one to the
point I’m actually gonna need more
coconut flour because that is sticking
really quite horrendously it’s probably
easiest to just start by doing this I’m
just spreading it into a disc in your
hand because kind of gravity does its
thing and then I am actually going to
give give it a go wetting the plate see
if that makes it any easier nice wet
plate see if that’s a little bit easier
I’m just using let’s bend my hand to
just flatten it down so it’s kind of
pretty even I’m trying to just make sure
it’s all sort of level so that we don’t
have lots of lumps and bumps there will
be a few if you do it this way you can
of course roll this if you’d like to I
just really really don’t like rolling
flat head though so now the challenges
will just come up easily you’re just
gonna use a little bit of patience with
it we’ve got a hole that’s okay we
commend that it is stretching a little
bit so what I’m going to do is fold it
in half and then I’m gonna take it over
here – oh no it’s all bunched up again
right let’s try that again
this is the baking pan that I’m actually
using to put it in the oven so what I’m
gonna do is I’m going to form it on this
with my hands and then trim it using the
plate I am quickly just going to give
this a little bit of a spray with some
coconut oil just because I’m quite
worried about how sticky that fathead
though is so I’m gonna whack that in
there again I’m just gonna disc it like
that and then as it starts to fall
spread it out a little bit Oh dear me
that is very sticky that’s more there’s
all the excitement for this week that’s
stickier than recipes I’ve got way in
them on ways and you taury us for being
sticky and recipes oh don’t like kids do
this one it’s nearly there so I’m just
gonna put my plate on it and just cut
around that I’m only using a blunt knife
because this stuff comes up really
easily and then that gives me a bit of a
guideline as to shape anyway this is
where it sticks to the plate
I’ll tell you what I’m losing a lot of
though with a stickiness so you have
that and that is your basic layup just
double check I’m happy with the size of
that yep beautiful so next thing you
want to do is get your glass drinking
cup and you’re going to find the middle
I’m just doing it by rough estimate not
calculations and you’re just going to
make a mark in the middle that you can
then identify this gets popped to the
side and we return to the coconut
chutney for its last step so you should
have left your coconut chutney for about
half an hour and you’ll know when it’s
done because as you can see you can’t
see any of the milk what’s happened is
that it’s all been absorbed so with that
all absorbed you want to take this and
you want to put it over in a food
processor or a blender or I’m using a
immersion blender stick blender and
we’re going to blend it into a paste
I think the consistency of the paste
kind of depends on what you want the
consistency like do you want it really
sort of grainy from the coconut which is
what I’m going for or do you want it to
be more like a pate in the sense that it
doesn’t have any sort of texture to it
and it’s more about taste I’ve done mine
to sort of graininess and I’m gonna give
it a quick taste because I haven’t yet
just to see if I’m happy with the spice
because remember you can always add but
you can’t take away
[Music]
oh I’ll tell you what that is lovely
it’s not spicy at all so let me get to
the next bit I’m going to add a little
bit spice to it believe it or not dare I
say it but I am going to just give it
another pulse because it just feels a
little bit too grainy for me still okay
I’m happy with that I’m happy with the
texture I’ve got it’s kind of like
hummus I guess it’s the best way I can
describe it a little bit grainy but
there are bits that don’t have any
grains in them so give me a second and
we’ll move on to what we now do with
this I have brought back the red
stickiness of doom all I’m gonna do is
take my coconut chutney and I’m going to
spread it between the edge and that
circle imprint I’ve made be careful not
to overfill it and don’t fret if you
have any of this left because I’ll tell
you what it’s really nice it’s got this
ever so sort of slight sweetness to it
which I’m assuming is from the garlic
and the coconut and then it’s got this
little chili kick to it not nothing huge
obviously that’s just my weak mouth
tasting up its oh it’s really really
nice I honestly would eat that in a Keo
ice cream so that’s how I feel about it
weird but the first thing I thought of
was all that would be really nice as an
ice cream like a spicy coconut ice cream
you’re just gonna sprinkle some chili
flakes because I could do a bit a lot
spicy it’s only an ever so slight kick
so now this that’s looking like this
it’s whirring in it when you lift up the
thing and it don’t move this goes back
to the side
and out comes your second Fathead oh
this dough should be very forgiving as
you can see it’s nowhere near as sticky
if it’s too hard to work with just whack
it in the microwave for ten to thirty
seconds which is just enough to get it
warm enough so that it’s easy to work
with but not enough to cook the eggs
inside yeah this one this one wants to
work with me I’m happy about that
so with this one I’m just disking it
again because I just find that the
easiest way because this one is so
forgiving I’m getting out my messy messy
dinner plate and I am going to mold it
onto this one do you know what doing
these bake-off videos I’m learning
something about myself I have to do
things the hardest and most complicated
way for myself don’t I I could have just
rolled this out and then cut it into a
circle but no I had to do it this way
where it’s falling apart in the middle
and it’s too thick on this side and it’s
getting cold which means I might have to
put it in the microwave and it’s
sticking to everything I had to do it
bloody complicated way because I find it
easier probably not easier so I’m happy
with that as my dough it’s a little bit
rough but we’ll clean it up in a minute
so I’m going to now get my other one
there is there is definitely a color
difference between them I don’t I don’t
need to worry about that
so what I’m gonna do is gently lay this
one over that one
it’s breaking as I’m doing it but as I
said this dough is a lot more forgiving
and you can work with it as you go so
that one then gets gently laid over that
one and all I’m gonna do is just using
my fingers stretch the dough on top so
that I can match it to the one below
because it’s a little bit smaller not
massively it’s enough for me to just
push and pull and crimp and you know do
what I got to do to mend it this is one
of the things I love about Fathead
though is if you break it you don’t
really need to worry because all you
have to do is just pull a little bit off
somewhere else and use your hands to
just kind of paint it on somewhere else
a bit like you know pottery or clay or
something like that with sculpting so
then just grab any little bits I’ve
missed I want to waste any of this
beautiful we put a plate on top and I’m
just going to trim around the edges you
kind of just want to pinch them together
with your fingers to seal any spaces
between those two really not very hard
at all with that sticky one again take
your gas that you’ve used the rim before
and kind of wing the middle instead of
groove in there but this time leave it
in so now we’re gonna do is using a
knife you can use a blunt one is you’re
going to cut this dough all the way
through into quarters so now you’ve got
four cuts in it you want to go in
between those four cuts and turn it into
eight we’re going to cut those eight
again in between them which will leave
us with sixteen we have this now I’m
gonna have a look to see what it takes
to twist it but if it doesn’t look like
it’s gonna work I’m not gonna go out my
way to do it because yeah yeah yeah okay
so it’s falling apart I’d love to do
twists I really would but it just looks
like this dough is just too sticky I
worked a bit just a little bit too much
before we put this in the oven because
we are very nearly there is you’re gonna
grab your egg white and you’re gonna
grab your salt put yourself into your
egg white give that a really good mix
because what salt actually does is it
breaks down part of the protein and
makes this so it doesn’t go like gloopy
while you’re trying to spread it it’s
not gloopy see it’s like really
minor-league loopy
so get a pastry brush and just paint
that all over your turn sure get your
Oregon o or your Nigella seeds and you
want to give a real good sprinkling on
top I said one and a half tablespoons I
think but it looks like that’s actually
just a little bit too much so I’m
literally just giving it all the light
coating and anything that don’t use I’ll
just go back in a pot this is what it
looks like going into the oven it will
go into the oven for 20 to 25 minutes
until it is nice and golden its risen
and I will come back and we will find
out what’s happened I had this in the
oven for about 20 minutes I turned off
the oven at about 17 minutes and just
left in because it already browned
listen gorgeous I’ve sprinkled it with a
fresh coriander when I say he’s a
handful but he’s a Hulk handful like I
did because I’ve already got a half a
bowl left over she’s way too much
coriander her cilantro and he didn’t
massively keep it in dense I can just
about see them but you wouldn’t know
from looking at it that it’s a tear and
share bread so what I’m going to do is
cut into it it did it kept it look it up
look at that oh my god I mean the bottom
no but oh my gosh and it’s nice and
sturdy a bit soft beautiful beautiful
beautiful beautiful let’s cut this open
and have a try I’m just going to really
quickly get a photo first I will tell
you what the smell coming off of this is
beautiful it’s kind of a little bit
Herbie a little bit spicy but there’s
this really sweet little pinch that I
can smell I’m assuming that’s the
coconut chutney oh okay let’s have a
look as break that there
and there we’ve got our pink Fathead our
coconut chutney and then I’ll top that
head with its Oregon Oh or Nigella seeds
on it they’ll be spicy really coconutty
enrich the dough I think it’s just a
little bit overdone which is a little
bit too crispy yeah I can see why you’ve
got a handshake I wouldn’t try it’s the
most amazing thing I’ve had I wouldn’t
say it’s as good as last week in terms
of taste but that is nice
that is really nice that he’s going to
pair beautifully with the creamy curry
that I’m having this evening and
something you probably all want to know
does it taste cheesy because it’s got
mozzarella in it I’m not at all I don’t
think you’d be able to tell those
cheesiness it’s a little bit stodgy but
you don’t go mmm that’s dodgy because
it’s a Fathead picture basil
before I forget in my excitement of
conquering bread week the macronutrients
for the spread is as follows it makes 16
slices 2 slices is a serving therefore
it serves 8 people per serving you’re
looking at 332 calories 28 grams of fat
14 grams of protein and 4 net carbs so
super high in fat fantastic side for any
curry so join me next week for dairy
week how vagin ominous is that are we
making mozzarella from scratch are we
making tarts or custard I don’t know
we’ll find out next week like this video
if you found it interesting insightful
of helpful subscribe if you’re inclined
if he hit the bell it will notify used
to upload any questions any comments any
queries anything down below Keep Calm
keep on thanks for watching
[Music]