Cloud Bread

Cloud Bread (Liquid Eggs)

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Yield: 600g batch = 18, 3-inch cooked cloud bread rounds, 33g (1-oz.) each

Cloud Bread

Ingredients Percent (%) Grams Volume
Egg whites, dried, high whip 9.00 54.00 3/4 cup
Xanthan gum 0.25 1.50 1/2 tsp.
Egg whites, liquid 45.00 270.00 9 1/2 fl. oz.
Cream cheese, softened 22.00 132.00 5 oz.
Onion powder 1.00 6.00 2 1/2 tsp.
Garlic powder 0.75 4.50 1 1/2 tsp.
Salt, kosher 1.00 6.00 1 tsp.
Egg yolks, liquid 21.00 126.00 4 1/2 fl. oz.
Total 100.00 600.00

 Method of Production:

  1. Preheat oven to 350° F and prepare parchment-lined baking sheets.
  2. In a bowl, whisk together the dried high-whip egg whites with the xanthan gum; then add the liquid egg whites and set aside to hydrate, about 15 minutes.
  3. Whip the fortified egg whites on medium high speed, until a stiff peak forms; set aside and proceed directly on to the next steps immediately.
  4. In a stand mixer fitted with paddle attachment, mix cream cheese for 1 minute until softened; scrape the bowl.
  5. Add the onion powder, garlic powder and salt into the cream cheese; mix until incorporated.
  6. Add liquid egg yolks and mix on low speed to incorporate; scrape the bowl.
  7. Gently fold the whipped egg whites into cream cheese mixture until evenly combined. No large white streaks or lumps should remain; DO NOT over or under mix.
  8. Using a scoop (18/8), deposit 33g mounds of batter onto parchment lined baking sheet, spacing at least 3 inches apart.
  9. Place in 350° F oven for 10 minutes, rotating the baking sheet halfway through baking.
  10. Let finished cloud breads cool for 5 minutes before removing from sheet try to cool completely.
  11. Double wrap cooled breads in plastic film and package in zip-top bags; store frozen until ready for use.

 Preparation Instructions

  • To serve at room temperature: allow cloud breads to thaw for 1-2 hours on the countertop.
  • To serve warm: reheat in microwave, toaster, toaster oven or conventional oven until warmed through and the edges are golden brown.

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