The Forum

290g UFFF 5g salt 10g vital wheat gluten 1/2 tbsp granulated sweetener I used truvia 240 ml of milk, (I used arla lacto free as it was all I had) 1 large or two small eggs, mine weighed about 75g shell on 40g softened butter 1 sachet of easy bake yeast 7g sesame seeds warm the milk in a microwave on high for 1 minute, stir in yeast and leave for 5 or so minutes to make sure it’s active throw rest of ingredients into a stand mixer ( mines a Kenwood) with a dough hook start it off and slowly pour in the milky yeast mix, this is quite a wet dough but it firms up with a good knead knead for 10 mins in stand mixer until it is clean from the side of the bowl Divide into however many rolls you require, 6 to 8 shape rolls by turning the dough under itself to create tension on the “top“ of the roll and space on floured tray, cover and leave for approx 90 mins, I prove mine on top of my esse ( like an aga) 90 mins later Sprinkle with sesame seeds bake at 180 in a traditional oven as in top and bottom elements, not fan, apparently this results in a softer bun? 12 to 15 mins, I always check the internal temp with a heat probe to check cooked through should be 82 to 93 C mine were about 92 C And enjoy! They are indeed very soft I suppose because it is an enriched dough not as rich as brioche but going that way

200g of fiber flour (I used 85g of ff and 115g of ufff in this batch) 100g grated cheese (keep some aside for sprinkling on the top) 50g butter, cubed or grated to rub into flour 0.5 tsp salt 0.5 tsp garlic powder 2 tsp baking powder 1 tsp mustard powder 1 egg 3-4 tbs milk (just enough to bring dough together without crumbling) Extra 0.5 tbs milk to brush top before sprinkling some cheese on top Bake at 175 degree (fan) for 20-25 mins. Check after 20 mins

Lovely, flaky, buttery puff pastry. I thought I'd create my own post about my experiments with creating puff pastry using UltraFine Fiberflour. Many thanks to Puff Gal for her posts on the same issue; which I followed without success I'm afraid :( I messed about some more to try and get it right and have arrived at a brilliant version that works for me! The steps are taken from two methods Paul Hollywood published online - links at the bottom of this post. The main idea is to make this quickly with minimal chilling. This is achieved by using frozen grated butter. Ingredients 220g fiberflour 170ml water 250g frozen grated butter (I used my food processor grating attachment & grated a block of frozen butter) 3/4tsp salt 1 egg Method In mixer, knead flour, salt, egg and water until for 5-10 mins Turn out and work a little and form into ball Chill for a few hours Roll out the dough with the short end facing you Get half of grated butter and sprinkle over the bottom 2/3 of dough Lift the exposed dough at the top and fold it down over half of the butter, then fold the butter-covered bottom half of the dough up over the top. You will now have a sandwich of two layers of butter and three of dough . Pinch the edges together to seal. With the short end towards you, roll out to a rectangle as before, keeping the edges as even as possible. Fold the top quarter down and the bottom quarter up so they meet neatly in the centre. Then fold the dough in half along the centre line. This is called a book turn. Turn the dough 90 degrees and roll out again. This time fold down 1/3 of the dough and fold up the bottom third to make a neat square. Turn 90 degrees and repeat. The dough is now ready. Keep it in the fridge until ready to use. NB: to make the sausage rolls pictured here, I cooked them for about 15 mins at 220 degrees.