My Oooopsies went 'flat'...

[ljguitar]

[COLOR="DarkSlateGray"]Hi folks...
I've been baking my Oooopsie Bread on a foil lined baking pan in at 300°F (150°C) and they have good body, but do have a tendency to stick.

I used our Silicon Baking sheet right on the rack, and the Oooopsies slide off without help - and look great except they are 'flat'...they are soft and pliable, and moist. But I pulled them at 25 minutes instead of 30 because they were already browned...you can see the bottom of the one I flipped over at the right side of the pictures.



Do any of you have an idea if I need less time, a lower temp, or both?[/COLOR]

[shadowzip]

Is your oven temp correct. If they are that brown after 25 minutes, then I would think you oven runs hot. I bake mine on a silpat at 300 degrees for 40 minutes and they are never that dark. They may be getting too done on the outside and not done enough on the inside, so they would go flat.

[Erica L. Butler]

Looks like they would be good as a wrap, as is...

[ljguitar]

Originally Posted by shadowzip

Is your oven temp correct. If they are that brown after 25 minutes, then I would think you oven runs hot. I bake mine on a silpat at 300 degrees for 40 minutes and they are never that dark. They may be getting too done on the outside and not done enough on the inside, so they would go flat.

[COLOR="DarkSlateGray"]Hi Shadow..
Pretty sure it's accurate (I'm the cook of the family) - actually it's 10°F low at 350°F according to my thermometer and my laser thermometer, and off by the same amount at 425°F where I cook my pizzas on a stone. I've been baking Oooopsies in it on a large Cookie Sheet, and at 30 minutes they are not this brown, nor do they fall.

I baked them on the middle shelf (as usual) and set the timer as I put them in. And this was one of the best batches I've put together - lighter, fluffier mixture (in the raw state).

I'm wondering - which seems obvious - how the silicone baking sheet changes the equation. I'm really willing to correct for it - because the Silicon sheet is wonderful, even baking, and really easy to clean and handles 9-12 Oopsies at once.[/COLOR]

[ljguitar]

Originally Posted by Erica L. Butler

Looks like they would be good as a wrap, as is...

[COLOR="DarkSlateGray"]Hi Erica...
Thanks for chiming in...and yes they would - though these are a bit small for that. My wife zipped in for lunch and had one with some sugar-free Raspberry spread, and pronounced them ''really good''.[/COLOR]

[shadowzip]

OK I re-read your post. I put my silpat on a baking sheet not right on the rack, That is the only difference I can see, otherwise I am at a loss as to why they turned out so dark and flat. Maybe just one of those one time flukes and they will turn out better next time?

[Charski]

Looks to me like the eggwhites deflated - was there maybe some residual fat on your baking surface??

[Erica L. Butler]

Originally Posted by ljguitar

[COLOR="DarkSlateGray"]Hi Erica...
Thanks for chiming in...and yes they would - though these are a bit small for that. My wife zipped in for lunch and had one with some sugar-free Raspberry spread, and pronounced them ''really good''.[/COLOR]

Well, they look awesome! They remind me of Fry Bread!

[ljguitar]

Originally Posted by Erica L. Butler

Well, they look awesome! They remind me of Fry Bread!

[COLOR="DarkSlateGray"]Hi Erica...
We have company for dinner tomorrow and I'm going to top them with garlic and cheese and broil them to accompany our Chicken Breast and vegetable melange in alfredo sauce (all LC). It's fun to serve low carb without mentioning it and have people rave about it.[/COLOR]

[cleochatra]

I am using a small Wilton cake pan per roll (4.25" diameter). Even if the oopsies turn to floopsies, they tend to hold their heft somewhat.

[PaganCub]

Mine fell flat last night when I made a 3rd batch (yes...3rd). It was because I hadn't completely cleaned out the bow an a little yolk remained. The egg whites got very frothy (thank you kitchenaid), but not completely whipped to stiff peaks. I said the hell with it and folded it in anyways. I knew they were going to be flat when i was spooning them on the sheet and they were spreading. I baked them, about 5 min less than normal. Though they aren't puffy, they still held my hamburger together (2 of them). Nice to know that if i oops the oopsies they are still usable.

[Mule_Freak]

Those "bad boys" look yummy
I'd use them for wraps, little pizza crust.

[tinatina]

I like them better when they flatten out, more bread - like to me. . .

[Erica L. Butler]

Originally Posted by ljguitar

[COLOR="DarkSlateGray"]Hi Erica...
We have company for dinner tomorrow and I'm going to top them with garlic and cheese and broil them to accompany our Chicken Breast and vegetable melange in alfredo sauce (all LC). It's fun to serve low carb without mentioning it and have people rave about it.[/COLOR]

I hear you there! NancyElle's Pizza crust fooled my roommates completely. They were shocked that there was no bread in the crust.

I think your wraps might also be good for little cocktail sandwiches.. very yummy, very decorative!

[PaganCub]

Just a note, I used 2 flat rolls to make mini wraps for my chicken salad. PERFECT!

[ljguitar]

Originally Posted by Erica L. Butler

...I hear you there! NancyElle's Pizza crust fooled my roommates completely. They were shocked that there was no bread in the crust.
...I think your wraps might also be good for little cocktail sandwiches.. very yummy, very decorative!

[COLOR="DarkSlateGray"]Hi Erica & others...
Well, we almost pulled it off. Company in from Phoenix so we served chicken breasts grilled on the Bar-B-Q and then cubed and put into a cream based alfredo sauce with vegetables and topped with Parmesan cheese.

In addition, we had a huge bowl of steamed broccoli. We topped the flat-oopsies with garlic and parmesan cheese and melted that under the broiler. We also had a wonderful tossed lettuce salad with radish, red pepper, cucumber, and avacado.

We were probably about 2/3 of the way through the meal when out of the blue my best buddy says...

''Are you sure this is low-carb safe?''

I assured him it is and that low-carb doesn't mean low-fat.

Our guests looked a bit quizical, and we kept on eating and nobody brought it up any more. I think people have pretty distorted ideas of what low-carb living means.[/COLOR]