What’s the deal with… Cloud Bread?April 15, 2016
With 4 ingredients and claims of “NoFatNoCarbAllGoodAllTheTime!”, cloud bread sounds (and probably is) too good to truly replace your favourite sourdough. In the interests of unbiased scientific research, however, we present it here for you today. Do you dare to consume the cumulonimbus?
What is deemed ‘cloud bread’and is blowing up your instagram feed right now is actually the combination of a few tried and tested baking methods. Whipped egg whites in the absence of a rising agent like yeast of bicarb soda will lift a batter, turning it into an airy, fluffy concoction. Cream of tartar, which is actually a acidic substance derived from the wine making process, stabilises egg whites and allows them to better hold their ‘stiff peak’ – that glorious state egg whites reach when whipped into a frenzy for several minutes.
Finally, cottage cheese or cream cheese offers the bulk of this ‘bread’, lest it float away into thin air. When incorporated with egg yolk, it becomes thinner and more easily combined with the fluffy egg whites. Sweetener is optional in this recipe, but do be sure to only add a teaspoon (more will reduce the batter to a runny mess), and nothing that will be too liquid or heavy in the mix – agave nectar or honey works well.
At HelloFresh HQ, the jury’s still out on this food trend, and it won’t be replacing our morning sourdough toast. As a cheeky snack though, we’re intrigued by this ingenious use of eggs. Will you be giving a cloud bread a try? Be sure to share your final results with us!