What's the Trick?

Shantony · 07-17-2006, 07:38 AM

Have you guys tried the Revolution Roll?

What is the trick to this thing? Mine is like a batter. Do you like it?

Dottie · 07-17-2006, 10:22 AM

If it's like a batter, you're overfolding the egg whites in or not beating them to stiff peaks enough

adillenal · 07-17-2006, 07:41 PM

Sometimes egg whites will break down if you beat them TOO long. You want them fluffy but not TOO stiff. I know that is hard to get the perfect balance but they are worth it. I actually like them and mine tend to not be real high but they make a great bread in my opinion. I always try to make them every couple of weeks. I made some on a high humidity day and they were pretty flat. ALmost like pancake thickness but they really were good that way.

Buffy45 · 07-19-2006, 09:02 AM

It is hard to get them just right without breaking down the whites, but the end result tastes the same. I made some yesterday that turned out flat but I still use them for sandwiches. Had 2 with a fried egg this morning.

Shantony · 07-19-2006, 12:38 PM

Should they be dry or wet? Should it look like whipped cream before I fold in the yolks or.......can you describe how it should be to look like a delicatessen roll?

07-17-2006, 07:38 AM	#1
Shantony Senior LCF Member Join Date: Jun 2006 Location: Somewhere between USA & CA Posts: 796 Gallery: Shantony Stats: 5' 2" -230/188/150 WOE: Low Carb Start Date: June 3, 2006	What's the Trick? Have you guys tried the Revolution Roll? What is the trick to this thing? Mine is like a batter. Do you like it?

07-17-2006, 07:41 PM	#3
adillenal MAJOR LCF POSTER! Join Date: Mar 2003 Location: Texas Posts: 2,830 Gallery: adillenal	Sometimes egg whites will break down if you beat them TOO long. You want them fluffy but not TOO stiff. I know that is hard to get the perfect balance but they are worth it. I actually like them and mine tend to not be real high but they make a great bread in my opinion. I always try to make them every couple of weeks. I made some on a high humidity day and they were pretty flat. ALmost like pancake thickness but they really were good that way. Last edited by adillenal : 07-17-2006 at 07:55 PM.

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07-17-2006, 10:22 AM	#2
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 58,291 Gallery: Dottie	If it's like a batter, you're overfolding the egg whites in or not beating them to stiff peaks enough

07-19-2006, 09:02 AM	#4
Buffy45 Very Gabby LCF Member!!! Join Date: Mar 2001 Location: Lewisville, TX USA Posts: 3,434 Gallery: Buffy45 Stats: Type 2 Diabetic as of 6/1/08 WOE: LC Start Date: Restart 6/1/08	It is hard to get them just right without breaking down the whites, but the end result tastes the same. I made some yesterday that turned out flat but I still use them for sandwiches. Had 2 with a fried egg this morning.

07-19-2006, 12:38 PM	#5
Shantony Senior LCF Member Join Date: Jun 2006 Location: Somewhere between USA & CA Posts: 796 Gallery: Shantony Stats: 5' 2" -230/188/150 WOE: Low Carb Start Date: June 3, 2006	Should they be dry or wet? Should it look like whipped cream before I fold in the yolks or.......can you describe how it should be to look like a delicatessen roll?