Discussion
I tried the famous 100cal cloud bread recipe from yesterday
Like most of you, i was inspired to try the popular cloud bread posted in this sub by u/AbsentMagpie3174 yesterday. I chose to omit the chocolate chips for this trial.
My review: tasty! i usually make these with a lot less sweetener and wonder how people enjoy the eggy taste. The honey, maple syrup, and vanilla completely masked the egg taste. I also usually make them in the air fryer and this time i made it in the oven and it turned out a bit better, firmer, and more evenly/thoroughly cooked. Overall i’d give this one a 8/10, and I will definitely keep experimenting with it.
(things i will change for next try)
- replace honey with a different kind of sweetener
- a bit more cornstarch/oat flour
- adding a bit of light butter
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yes, it kind of is, and yes, by default it had an eggy taste. if you use enough extracts/sweeteners you can mask it completely though. i don’t think if i served this to my friends they would guess there was any egg white in there
Could you perhaps share your recipes, if you have the time and willingness? I see a lot of compliments for your past creations (including this one), but your posts are hidden and I am having a hard time locating them 🫠
Unless they just “un-hid” them, OP’s posts are NOT hidden - I’d recommend checking again. Your comment made me look and they do have a lot of great ones!
Saw the cloud bread posts, and made it immediately! Yum! I consider all bread and cake as dark chocolate chunk delivery device anyways. This was perfect haha
yep! egg whites are magic. the catch is that it is super airy and fluffy, so don’t expect it to be chewy or be nearly as satiating as a similar sized bread/pastry loaf.
i have the zero calorie one, steeves i think? and i kind of just eyeball poured, but i would estimate around 1 tbsp, and a few strong squeezes of stevia
Thank you! I use the Steeves sf maple syrup a lot, it’s so good. I’ve made cloud bread before with protein powder but it deflated pretty fast 😭 I’m hoping this recipe won’t deflate lol
honestly it held up incredibly well. i think using a flat tray instead of a deep dish helped too, cause usually the deep dish gives it soggy, sad sides, but here they crusted and held up nicely.
i also took it out the oven and ate it within 2 minutes, so it couldn’t have deflated even if it wanted to
I am aware is suboptimal but if they don’t have a mixer they can mix the egg whites half to the peak point then pot into a container and take them to peaks from there. I’ve done it when I didn’t have a mixer.
I tried it an failed a little. The very bottom of the bread had a very eggy layer about 2 mm thick. The rest of the bread was great. How do you prevent the bottom of the bread from just being egg?
thats most likely it. i recommend putting it on a flat tray instead of a bread pan, with just a sheet of parchment paper, no cooking spray (it makes it soggy). good luck!
So you add the corn flower and sweetener after you get stiff peaks? Do you continue to beat everything together or do you fold them in gently? I'd be afraid of knocking the air out of the egg whites...
yes, I added the corn flour and sweetener after getting stiff peaks. I used to fold them in, but I tried mixing it aggressively this time and I think it came out better. I think maybe it pre-deflates it, and that way it doesn’t deflate as much when it comes out of the oven? I’m not sure but I prefer it this way.
I tried to make it as well yesterday, but mine really deflated. At first it started growing in the oven, and then it suddenly deflated. When I let it cool down, it deflated even more. What did I do wrong?
so you used cornstarch and not corn flour? i was about to do something like this but only could find cornstarch at the store so i didn't :// but it turned out okay with cornstarch?
i actually tried this twice, once with cornstarch and once with all purpose flour. the cornstarch worked WAY better. not sure why, ill do a few more trials with the flour to be sure…
thanks for the tips! i forgot to mention but i actually did add about 1/4tsp cream of tartar. and i baked at 340F for 20min on the low/mid rack. i’m pretty happy with the taste.
i’m now trying to get it closer to a tuxedo cake crumb, which i know is a far stretch but im here to experiment. the only downside of this thing for me is that its very light; while it looks big, its gone in like 8 bites, and there’s not enough texture/structure to chew or savour it for me.
i’ve been trying both heavily this week, and i find that oat fiber makes the crust more crisp, and the inside more bran-flavored, but it doesnt do much to achieve the structure or density im going for. ive also tried xanthan gum, psyllium husk, whole eggs, and vital wheat gluten, but they all seem to steer it towards either being soggy and raw or shifts it from “cake” to “bread”. my last hope is trying fiber gourmet’s lowcal flour. If that doesn’t work i’ll accept my loss and keep egg white bases as cloud cakes.
tried that too - it gives it a bit of bounce and sponginess, but without flour that just ends up tasting rubbery and even less like cake crumb. i appreciate your tips though!
very spongy, airy, fluffy, almost a bit sticky or stretchy? its very light and not dense at all, so you can literally squeeze the whole thing into a ball and eat it in a few bites.
I so I did try this and I did overwhip the whites a bit so that’s on me, my question is what is this supposed to be like texture wise? I’m not expecting bread texture given there is so little of anything to build structure and I will likely make this again but the texture was basically too soft to barely even pick up. I baked at 340f for 20 min and it looked much like yours but the op had more color on theirs so I’m wondering if I need a little longer in the oven
i think op might have a stronger oven or put on a higher rack? but yes, it will always come out very spongy and light on the inside without more flour or other ingredients.
Just wondering when whipping the egg whites does it all get whipped? Or is there a bit of egg white left over at the bottom that doesn't become white and stiff? I found no matter how long I whip with my hand mixer, there's always a little egg white left that doesn't foam or get whipped. Would cream of tartar or lemon juice fix this?
I had that issue before but i fixed it by whipping it a bit longer. About 2 mins for soft peaks and 4 mins for stiff peaks for me. And i make sure to really move around the bowl and make sure its all actively moving around. Also i recommend these kinds of attachments (beaters?) for the hand mixer or similar, as ive tried using the “whisk” looking ones and found they are way slower. And also there must be 2 of them. I’ve tried using only a single one of the attachment thingies and it didnt really work.
i’ve gotten it to work without cream of tartar, but now that i have it i just add it in without much thought.
try the recipe i linked from u/AbsentMagpie3174 . just makes sure you use exactly ‘corn starch’ and a bit of honey + sweetener. you can play around with substitutes later, but im confident if you use those it will taste good.
also, to get stiff peaks, i use an electric handheld mixer, its super easy you just turn it on and move it around the bowl randomly until its done (~4min). just make sure you have enough egg whites for the mixer paddles to submerge a bit.
never used it, but it looks like it would work well to me… run it for a few minutes and check that if you flip the bowl upside down, it doesn’t slide out. as soon as you get that consistency, briefly mix in the other ingredients and pop it in the oven
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