This pastry has an incredibly light airy structure and is called cloud bread. Cloud bread recipes are circulating on the Internet, constantly improving. This dish is also called oopsie rolls – “both on a bun”, and outwardly it resembles a mini-flatbread.
Cloud Bread was invented from a recipe for unleavened buns, created in 1972 by Atkins, consisting of cottage cheese, eggs, and homemade baking powder. In 2008, cream cheese was included in the recipe instead of cottage cheese. What is the secret of the popularity of this trendy pastry?
Cloud bread is of great benefit because it does not contain wheat flour. Therefore, diabetics, everyone who does not digest gluten, and people on a diet simply need a recipe for this pastry. Instead of flour, the bread uses fat-free soft cheese, which thickens the dough.
Nutritionists classify cloud bread as a healthy food: despite the absence of flour and sugar in it, it perfectly satisfies a person’s need for carbohydrates.
Another plus of cloud bread is its size and shape. Outwardly, it looks like a cake or cookies, it is convenient to take it with you for a snack, make sandwiches with it or serve it on a festive table.
Bread is quite versatile, has a neutral taste and is suitable for any fillings or additions, both sweet and salty – herbs, spices, herbs, jam, honey, cottage cheese, meat and fish.
The recipe for cloud bread is very simple and requires a minimum of ingredients. It is usually made with eggs, low-calorie cream cheese, food baking powder, and sweetener (honey or sweetener). Be sure to separate the whites from the yolks, beat them separately until they are light texture, saturating the dough with oxygen.
The only thing is that it will take a lot of time to ripen the bread: in order for it to harden, it should be left for 12 hours in an airtight container.
Cloud bread recipe
You will need a quarter cup of soft cream cheese (room temperature), a quarter teaspoon of baking powder, 3 eggs, and a tablespoon of honey or sweetener.
Preheat oven to 150 degrees and line a baking sheet with parchment paper. Carefully separate the whites from the yolks. Combine egg yolks and soft cheese until smooth. In another container, beat the egg whites, baking powder and honey until a thick, thick foam forms. Combine both egg mixtures gently, stirring slightly to avoid damaging the airy structure. Spoon the mixture onto a baking sheet with a tablespoon, keeping the tortillas equal in size. Bake the dish for about 25-30 minutes, or until the top layer is slightly golden brown. Remove the bread from the oven and let it cool completely. Once it is firm enough, store it in an airtight container.