Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more)

[Mallory]

Originally Posted by AlliCat

I was wondering how a ricotta/cottage cheese or ricotta/cream cheese combo would work in the oopsies. What do you all think?

It most certainly does work and beautifully! I did that exact thing today as I was almost out of cream cheese and they turned out just as nice as if I used all cc..taste was pretty much the same! I did throw some flaxmeal into some others and they were all delicious! Nice big juicy bbqed burger for supper..yum

[AlliCat]

Originally Posted by Mallory

It most certainly does work and beautifully! I did that exact thing today as I was almost out of cream cheese and they turned out just as nice as if I used all cc..taste was pretty much the same! I did throw some flaxmeal into some others and they were all delicious! Nice big juicy bbqed burger for supper..yum

How funny, I'm making BBQ for tomorrow night and planned on having BBQ sandwiches . I just got some flax meal too. How much did you use? Did you put it into the yolk mixture or dust the bottom of rolls?

[dac80]

I tried these tonight & they came out flat!

HELP!!!

What did I do wrong?

Debbie

[swinglow]

Aww Debbie, I'm so sorry!

Not to worry, most come out a little funky the first time. Sounds as if your whites were not beaten stiff enough. You should literally be able to turn the bowl upside down without incident. I do this every time I make oopsies simply because it amuses me... hehehe

Some folks also add a tsp of xanthan gum to the whites just as they start to peak; this gets better volume and gives the whites more structure so they break down less during folding.

For better volume still, add a tablespoon of protein powder to the mixture; stir in after folding. That's the tip the lovely Luckiangel uses to make her oopsie waffles.

HTH

Originally Posted by dac80

I tried these tonight & they came out flat!

HELP!!!

What did I do wrong?

Debbie

[dac80]

I whipped the heck out of those whites. But they weren't room temp, so I am going to try again tomorrow. Does the xanthan gum or protein powder work better? I have both here.
Thanks for the reply

Debbie

Originally Posted by swinglow

Aww Debbie, I'm so sorry!

Not to worry, most come out a little funky the first time. Sounds as if your whites were not beaten stiff enough. You should literally be able to turn the bowl upside down without incident. I do this every time I make oopsies simply because it amuses me... hehehe

Some folks also add a tsp of xanthan gum to the whites just as they start to peak; this gets better volume and gives the whites more structure so they break down less during folding.

For better volume still, add a tablespoon of protein powder to the mixture; stir in after folding. That's the tip the lovely Luckiangel uses to make her oopsie waffles.

HTH

[swinglow]

Go for it! No reason you can't use both the xanthan and the protein powder. They really add two different dimensions to the oopsies. Just remember you add them at different times: the xanthan just as the whites get frothy and the protein powder after you've folded the two mixtures.

Originally Posted by dac80

I whipped the heck out of those whites. But they weren't room temp, so I am going to try again tomorrow. Does the xanthan gum or protein powder work better? I have both here.
Thanks for the reply

Debbie

[marymc]

Debbie, just my two cents here...

I never bring my eggs to room temperature and they always work just fine. Are you hand whipping?

When you pile up the mixture it should still be fluffy and like Denise said - you should be able to turn the egg white bowl upside down without anything falling out. When you go to pile it up on the baking sheet after you've mixed in the yolks, if it's gotten runny or thinned out, it could be that you overmixed it when you worked the yolks in and broke the whites down. That's easy to do. You have to be very gentle and try not to mix too much. I also use muffin top pans, which seems to contain them a bit from flattening out. They're kinda expensive though and Cleo found some little mini Wilton cake pans that work well too.

I've never used the xanthan powder in my Revolution Rolls (I use the old recipe with cottage cheese), but when I have used it as a thickener in other recipes a tiny little bit goes a long way. It seems like a full teaspoon would be a lot ... just wondering??

I do use a natural flavor whey protein powder all the time now in all of my rolls, but I just mix it in with the yolks before folding them into the whites. That will also help to keep the whites from breaking down.

[cleochatra]

I don't use xanthan in the oopsie rolls, either, but that's certainly not to say you couldn't, certainly!

swinglow-- you rock! Thank you so much for your tips on when to add which ingredient. I never would have known.

Sorry for being absentee on this thread. I have been so busy! I'm lucky to swing by much right now.

[jenna...]

Originally Posted by dac80

I whipped the heck out of those whites. But they weren't room temp, so I am going to try again tomorrow. Does the xanthan gum or protein powder work better? I have both here.
Thanks for the reply

Debbie

Debbie the only times I totaly failed making egg whites was when I used a plastic bowl and the bowl must have had oil on it. Be sure you use an oil free metal bowl, it's the safest.

[swinglow]

Originally Posted by cleochatra

swinglow-- you rock!

Awww, thanks, Cleo!

[dac80]

The egg whites weren't a problem. I was very gentle, but yesterday the egg yolks did seem a bit runny. I tried them again today, and they turned out better, but I think baking them in a form will help. I am going to check into those. I can go to Linen's & Things and use my 20% off coupon!

Thanks for all of the replies and help. I think I will try the protein powder, too! How much do I use?

Debbie

[swinglow]

Originally Posted by dac80

Thanks for all of the replies and help. I think I will try the protein powder, too! How much do I use?

Debbie

1 tbsp should do the trick.

[dac80]

Thanks, I'll give it a try!

Originally Posted by swinglow

1 tbsp should do the trick.

[AlliCat]

I've been addding the protein powder to the yolks. Should I not do that?

[Tecnokitty]

I've tried adding the PP to both the whites and the yolks. I got FLAT as pancake rolls the time I added it to the whites. So, in my experience, best to stick to adding it to the yolks. BUt maybe it was just me.

[swinglow]

Definitely do what's working best for you. Luckiangel, the creator of those lovely oopsie waffles, prefers adding them to the mixture after folding. With the addition of xanthan there should be no breakdown.

Originally Posted by AlliCat

I've been addding the protein powder to the yolks. Should I not do that?

[harkis]

Holy cow I love these things. Oh and I bought a hand mixer, you know with a crank. I spun and spun and spun until my hands hurt and then I did it some more until I wanted to snack on this fluffy white stuff I had created.

Cleo I'm glad that you live at a high altitude I can never figure out conversions! I'm in Fort Collins btw!

I made this and I had some batter left over so I threw it in a skillet and the most wonderful thing happened. It became a pancake! Ha!

Do you have to refrigerate them? I have two in the cupboard that I am trying to save for a breakfast sandwich in the morning!

[Yummy's_Girl]

Harkis:
I usually leave them out on the counter overnight so they dry out and do not become spongy. Then put them in a ziploc bag with the bag half unzipped, and store onteh counter for a couple days. After that if you have any left you need to refrigerate them or freeze them.

If they get to spongy you can toast them in the toaster to firm them up.

[harkis]

Yummy- Thanks for the reply! I don't think they will last for a couple of days though... I will open their ziploc bag and let them breathe because the last ones stuck to the bag.

[Yummy's_Girl]

Originally Posted by harkis

Yummy- Thanks for the reply! I don't think they will last for a couple of days though... I will open their ziploc bag and let them breathe because the last ones stuck to the bag.

Yes they will stick to the bag if you dont let them sit on the counter for several hours. I found that letting them sit overnight is best and takes away that stickiness.

[cleochatra]

Hey, harkis! It's always nice to meet neighbors! Yummy's has had the same experiences I've had. They really need to sit out awhile to solidify, and then they're right as rain--but less soggy.

[Mallory]

Originally Posted by AlliCat

How funny, I'm making BBQ for tomorrow night and planned on having BBQ sandwiches . I just got some flax meal too. How much did you use? Did you put it into the yolk mixture or dust the bottom of rolls?

Sorry, just getting here now to respond. I used 2T and I put it in the yolk mixture, then folded into the whites. I didnt want any flavor from the flax, just the benefits..hope that helps! Also, the protein powder addition to the yolks makes for a sweeter type of batter unless you have unflavored. I only use the protein powder for waffles as I find them too sweet for a sandwich type thing.

[harkis]

I was wondering, can i put some flaxmeal in these if I am inducting? I thought nuts and seeds were a no no and flax is a seed but it is so wonderful for you and I really like the taste!

[cleochatra]

I like flax seed meal, but it's best when needed and I don't tend to use it on a daily basis. I'd just make a cracker with flax seed meal and enjoy it the way it is.