Hello everyone, its Barry here, welcome to my virgin kitchen I hope you are well I hope
you are I do.
When I say that I genuinely mean it.
Today we are making cloud bread.
Its not bread made from clouds ok its nothing to do with the cloud where that whole sort
of storage thing where you store your pictures and videos.
I still dont get that where does it go.
Its a really quick easy extremely light low carb alternative to bread and it primarily
uses eggs and cream cheese.
Ive not heard of it before so this is me attempting it showing you how I got on and I really thing
you are going to love this.
So the ingredients, steps, method, all that stuff are on myvirginkitchen.com head on over
have a little browse find other stuff while you are there as well, but this is how you
do it.
First thing you are going to do is separate your eggs.
Now Ive got various gadgets that do that, but I still like to go quite rustic from time
to time do the good old egg separating with a knife.
So get your egg yolks in one bowl and your egg whites in another.
We are going to start with the egg whites first of all and whip them with an electric
whisk starting to beat them and then add in the cream of tarter, which is actually like
a stiffening agent which is really good for making meringues and stuff gives it really
strong peaks.
Really really good.
So that goes in there and just keep going, keep whipping away until you�ve got a lovely
meringue.
Now into the other bowl is going to go your egg yolks, cream cheese which I still don�t
understand why that necessarily goes in there, and the sugar.
Now pour that all in there and you want to mix that together with a wooden spoon at first,
it will be a little bit lumpy but then you grab your electric whisker again with the
prongs all nice and cleaned, and just blast it so that cream cheese was never there.
Kind of like a mystery like a mirage in the desert it was never there, so you should be
like a thin yellowy colour.
Now what you want to do is take your extremely strongly whipped egg whites and gradually
add them in with the egg yolk mixture.
You want to fold it through but just really gently and as least as possible so you can
keep as much of that volume, feels like a shampoo advert or something, in there as you
can.
Now for me as you will see on this next step, it was a very hot day in the kitchen so youll
do better than I did at this step I promise you.
With it being so hot in here the meringue you need to work fast, so on to a lined baking
tray you are actually going to make bun shapes, and as this was my first time ever doing it
I wasnt sure how big to make the buns if they were going to raise and take over the oven.
They actually stay pretty much within their shapes so bare that in mind cos yours will
look better then mine.
The first two that a plonked down were looking kind of good and then as I left it for a little
bit while I was moving the camera it got a little bit warm and dog pooey can I say that,
can I say that.
yep I can say it apparently.
So hopefully you are not using a video camera, do work fast, get them in the oven bake them
for around about 20 to 25 minutes.
Whilst it was baking in there I was a little bit uncertain if it was going to work, but
it actually did work and I was so surprised.
Even the ones that were a little bit wetter and runny still firmed up.
I was a little bit disappointed at first because I thought you had to halve each individual
piece but you dont.
Treat each mound as a slice of bread, so we got a bit creative.
Bear in mind it is very delicate when you make it but one of mind I turned it on its
side put down a little bit of tomato puree, tore up some mozzarella, banged it in the
oven for about ten minutes just to melt it.
Finished it with some basil on top and Ive got a cloud bread pizza, and I havent tasted
it yet.
Its really really delicate oh my gosh it is so light it kind of has the resemblance of
a Yorkshire pudding actually.
Lets try and have some on its own, it does taste like bread as well.
Then I turned it up a notch, I cooked up a burger patty in a pan until it was nice and
charred and blitz which totally wound up the pugs they were well in that zone.
So by using two slices, I guess that�s what we are going to call it, of the cloud bread
whacking down are patty and I got a little crazy with mayonnaise I must add, tomatoes
and lettuce on there.
I managed to make a cloud bread burger.
A cloudger, like a cow girl.
Yeah maybe too much mayo.
Of course, to bring it back to its roots to make it feel like bread we made a good old
turkey sandwich.
A little bit of spread on there, I know in some countries you don�t generally do that
in a sandwich, we love it here in the UK ok.
A little bit of turkey on there, avocado, lettuce, tomato.
And there it is so good.
So there it is, I think out of those three there the burger was probably the wettest
out of it so it has kind of fallen apart over there.
But what I love about this just like all my other videos I am trying to inspire you guys
to cook too.
So you see my little bits of errors in terms of the meringue when I made it, it was so
hot in here, just make it be very careful with it, and shove it in your oven as quick
as you can.
Make it as big as you can send me your pictures I would love to see your attempts and customizing
cloud bread.
Remember to subscribe for regular recipes and food fun, follow me on social media for
behind the scenes bits and bobs and also check out the my virgin kitchen weekly podcast,
its amazing.
See you next time guys.
Congratulations you made it to the end of the video, heres your pug pause.