Chili Cheddar Buns
Arugula contains bitter substances which stimulates fat digestion, while chili boosts the metabolism.
The dough from these buns can be frozen for 2-3 months and prepared whenever you would like.
(Percentage of daily recommendation)
|Calorie||204 kcal||(10 %)|
|Protein||9 g||(9 %)|
|Fat||13 g||(11 %)|
|Carbohydrates||11 g||(7 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2 g||(7 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||0.4 μg||(2 %)|
|Vitamin E||0.9 mg||(8 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||3.1 mg||(26 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||22 μg||(7 %)|
|Pantothenic acid||0.5 mg||(8 %)|
|Biotin||5 μg||(11 %)|
|Vitamin B₁₂||0.6 μg||(20 %)|
|Vitamin C||3 mg||(3 %)|
|Potassium||159 mg||(4 %)|
|Calcium||130 mg||(13 %)|
|Magnesium||31 mg||(10 %)|
|Iron||1.1 mg||(7 %)|
|Iodine||8 μg||(4 %)|
|Zinc||1.4 mg||(18 %)|
|Saturated fatty acids||7.3 g|
|Uric acid||36 mg|
Mix flour, baking powder, baking soda and salt in a bowl.
Grate cheese. Rinse chile pepper, cut in half, remove seeds and chop finely. Add cheese and chile pepper to the flour.
Melt butter and mix into flour mixture.
Whisk the egg and cream together. Set aside 1 tablespoon of the mixture.
Add the remaining cream mixture and milk to the flour mixture. Knead to a smooth, moist dough.
Roll out dough to about 1/2-inch thick.
Place a piece of parchment paper on a baking sheet. Cut dough into approximately 1 1/2-inch diameter circles and place on the sheet. Roll out and cut remaining dough until it is fully used.
Brush dough with the remaining egg-cream mixture. Bake in a preheated oven at 350°F on the 2nd shelf from the bottom for 15-20 minutes.
Place the finished buns on a wire rack to cool. Meanwhile, rinse arugula and remove stems.
Cut buns in half horizontally.
Spread cream cheese on the lower half of each bun.
Add arugula and ham, top with bun halves and serve.