My mother finds all these things on Facebook and tags me in them. I am always tempted to keep them open in tabs until I realise just how slowly they make my computer run. I’ve only recently started using bookmarks; my thinking has been that I’ll never actually go back and click on them. So far, I’m kind of right.
One post was intriguing enough that I didn’t have to keep it open for long. Here is the original post, though I should warn you that it’s confusing. I’ll fill you in on the details.
So, basically, “oopsie breads” start as meringues and ends as airy breads. I don’t know how it works. I put my scientist-analyst head on my shoulders (In the interest of full disclosure, I don’t have a scientist-analyst head anywhere in my bag of tricks.), and I still didn’t really get it. When I tried it, I think I might have overwhipped the eggs whites, if that’s possible. The recipe suggests that you could make 6 large breads or 8 medium ones. I had 8 really big breads that, as I later learned, were probably a bit too tall. You might want to smooth them down with the back of a spoon to make them shorter. I probably could have made 10 of the right size had I known. They are really light and airy and kind of felt like foam. I did NOT have high hopes.
I’m happy and surprised to say that they were really nice. CB liked them, though I only let him have one and half. They work really well as hamburger buns. I even sprinkled sesame seeds on a few of them to harken back to childhood barbeques.
Yes, one has a bite taken out of it already. How else was I to know it was done?!
100 grams (3.5 ounces) of cream cheese
a pinch of salt
1/2 teaspoon baking powder
1/2 tablespoon psyllium husk powder
Separate eggs. Place the whites in the bowl of the stand mixer with the salt and whip together until you achieve stiff peaks.
While the egg whites mix, place the egg yolks, cream cheese, baking powder, and psyllium husk powder in the small bowl and mix until combined. When your whites are whipped, slowly spoon the yolk mixture into it and stir together with the spatula. Try to do it with as few motions as possible to keep in all the air you have created.
Spoon the mixture onto a baking sheet in dollops depending on your desired size. Like I said, the recipe says that it will make 6 large or 8 small breads, but I had 8 large ones. It’s possible that my eggs expanded in the mixer more than expected. I imagine you could top them with any spice or herb you want; I only tried the sesame seeds on a few.
You can see they didn’t expand much in the oven.
Bake for about 25 minutes or until golden. I thought they looked like they would be done much faster, as they had a real shape after about 10 minutes, but they needed the entire time. If they stick to the pan, use a metal spatula to pry away.
It doesn’t feel like bread to the touch, but my mouth was fooled!