Hello, everyone. I know that cloud bread was last year's fad, or maybe a couple of years ago, but I only tried it this year. Today, wanting something to spread taramosalata on, I got out the printout of a recipe and made some...with an extra egg because I thought I had contaminated the first egg white with yolk. Some cooking things just aren't worth taking chances on. I put the maybe contaminated white into the yolks cup and separated three more. The batter was a little less stiff when it was time to fold it into the whipped egg whites. This may produce a less dry result than the original recipe...I am kind of hoping for that.
Top view after baking for 35 minutes.
Side view. In the background is the Air Bake cookie sheet I supported the pan with.
After a while I flipped the little rounds over onto the baking rack so the bottoms would not become mushy from steam inside the pan.
I like the cloud breads, even though with no wheat flour there is no gluten with its chewy texture. They do need to be used with soft spreads as the lack of gluten does make them crumble if the sandwich filling is the least bit tough.
No comments:
Post a Comment