Wednesday, 11 October 2017

Cloud bread

This post is dedicated to our dearest brother, Henry Hong who loves fish.  He passed on, on 12 Oct 2017.  Thanks for always being there and a good big brother to us.  You will be always be missed.  



This Cloud Bread was really popular last year.  Perhaps it is because it is term as a low carb food and a good replacement for bread.  Many actually treat it like burger and sandwich with their favourite fillings.  

It is also very versatile as a dessert pleaser as well.

So today I tried it to find out the texture.  



I also baked it in a tart ring so that it will stay as a circle and give it some definite height.



It is really soft and fluffy.

I turned it into a salmon "sandwich" for our light dinner tonight.





What you need:
Yield 6 pcs

3 eggs, separated
40g cream cheese, room temperature
¼ tsp lemon juice
20g tbsp honey

Method:

Preheat oven to 175°C.  Lined a baking sheet.

Beat egg white and lemon juice until stiff.  Set aside.

Beat cream cheese until soft.

Beat in egg yolks and honey until mixture is smooth.

Gently fold in egg whites.

Scoop batter into the baking sheet.

Bake for 25 mins or until light brown.

Cool a little before transferring to rack.