Hatch Chile & Queso Fresco Cloud Bread Recipe

Hatch Chile & Queso Fresco Cloud Bread Recipe (Dried Eggs)

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Yield: 600g batch = 25, 3-inch rounds, 28g (1-oz.) each


FORMULA

Ingredients Percent (%) Grams Volume
Cream cheese, softened 12.53 75.15 1/2 cup + 1 tbsp.
Hatch Chiles, diced, IQF 17.46 104.45 1 1/2 cups + 1 tbsp.
Queso fresco cheese, crumbled 20.14 132.83 1 3/4 cups
Serrano pepper, dried, powder 0.36 2.17 1 1/2 tsp.
Onion powder 0.21 1.24 3/4 tsp.
Garlic powder 0.28 1.68 3/4 tsp.
Cheese flavor, Asiago-type 0.40 2.39 1 1/2 tsp.
Salt, kosher 0.24 1.41 3/4 tsp.
Egg yolks, dried 7.49 33.58 1/2 cup
Water - Part 1 6.80 40.78 1.4 fl. oz.
Egg whites, dried, high whip 5.16 30.94 1/3 cup
Xanthan gum 0.18 1.11 1/4 tsp.
Egg whites, dried 3.45 20.69 1/3 cup
Water - Part 2 25.30 151.58 5.1 fl. oz.
Total 100.00 600.00

 Method of Production:

  1. Preheat oven to 350° F.
  2. Combine water Part 1 and egg yolks together with whisk and let hydrate for at least 15 minutes.
  3. Combine water Part 2 and dried egg whites with whisk and let hydrate for at least 15 minutes.
  4. Mix dried spices together; set aside.
  5. Reserve ¼ of queso fresco and ¼ of hatch chilies for garnish.
  6. In a stand mixer fitted with paddle attachment, mix cream cheese until softened, about 1 minute.
  7. Add chilies, queso fresco and dried spices into the cream cheese while mixing on low speed.
  8. While mixing on low speed, add hydrated egg yolks and incorporate.
  9. In a separate mixer with whisk attachment, add high-whip dried egg whites and xanthan gum, whisk to incorporate.
  10. Add hydrated liquid egg whites to xanthan and high-whip dried egg whites and mix on high speed until a stiff peak meringue forms.
  11. Fold whipped egg whites into cream cheese mixture gently until evenly combined.
  12. Using a 18/8 scoop, deposit cloud bread batter onto parchment lined baking sheet.
  13. Sprinkle the tops of cloud bread batter with reserved hatch chilies and queso fresco.
  14. Place in 350° F oven for 10 minutes, rotating the baking sheet half-way through baking.
  15. Let finished cloud breads cool for 5 minutes before removing from sheet tray.
  16. Package wrapped in a double layer of plastic wrap and in an outer plastic zip-top bag. Keep frozen until ready to serve.

 Preparation Instructions:

  1. Place frozen cloud breads in a 350° F oven for 3-5 minutes until warmed through.
  2. Serve immediately after removing from oven.

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