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

[Dreamchaser]

Originally Posted by cleochatra

Thank you, Dreamchaser! you are so sweet! I love the little fondant cutters. They make teeny tiny hearts, too!

Cool!

I've lost even more, but I wait until Mondays to confirm the fat is in my hips and not in my head.

WOW!

[lisabinil]

Originally Posted by Dreamchaser

Babs - Did you add the whey protein to the whites or the yolks? And how much vinegar did you use the with COT? I want HUGE whites too!

Always put additions in the yolk mixture-try 1/4 tsp vinegar in your egg whites-too much and the flavor will be noticeable.

[greannmhar]

Originally Posted by Dreamchaser

Babs - Did you add the whey protein to the whites or the yolks? And how much vinegar did you use the with COT? I want HUGE whites too!

I added 35gms (1 scoop?) of whey protein to the yolks and then tempered the yolk mix with some of the beaten whites before folding all together.
My whites get really woofy for a couple of reasons - fat-free bowl, eggs at room temp, vinegar - but mainly because of my very powerful Kenwood Chef mixer and the giant whisk attachment. It just whacks them so well that clump in a ball around the whisk for dear life I have to prise them out of it in slices!
Babs

[swinglow]

Originally Posted by greannmhar

My whites get really woofy for a couple of reasons - fat-free bowl, eggs at room temp, vinegar - but mainly because of my very powerful Kenwood Chef mixer and the giant whisk attachment. It just whacks them so well that clump in a ball around the whisk for dear life I have to prise them out of it in slices!
Babs

See, this is exactly what mine does!!! Sooo thick and only takes a couple minutes for it to get to this state. I only have a hand mixer though, but that fat free bowl is priceless. Oh, and all of the utensils being coming straight from the freezer. LOL

[shadowzip]

Originally Posted by lisabinil

3-4 tbls per 3 egg batch.

Maybe that was why mine were too soft, I weighed out 3 oz. like the cream cheese. And I agree they were fine after being baked longer.

[swinglow]

How was the taste shadowzip?

[shadowzip]

Originally Posted by swinglow

How was the taste shadowzip?

I liked them, I added some garlic powder and ranch seasoning mix--no splenda. I could taste the mayo though, but that is ok cause I love it.

[s1mon3]

Originally Posted by shadowzip

I liked them, I added some garlic powder and ranch seasoning mix--no splenda. I could taste the mayo though, but that is ok cause I love it.

Ooohhh ranch seasoning mix!! That sounds good!

[MrsLowCarb]

I can't get the oopsie recipe on Cleochatra's website to print (the last part gets cut off...) anyone have a link to a printable version?

Yes, I'm lazy. I'm going to make them today for hubby.

[cleochatra]

I wish I could eat mayonnaise without gacking... I just start making that cat-hack noise prior to furballing when I think of it.

Ranch seasoning has carbs and sugar in it, doesn't it? (Just trying to make sure over here. I don't want to miss anything... lol)

MrsLowcarb-- here you go. My husband loves these and isn't a low-carb eater generally...

Cleochatra's Best Ever Revol-Oopsie Rolls


3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.

Storage and freezing:

I store them in a zip lock bag with the bag open partially (this way they breathe and don't go over moist and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more 'dry' and less sticky.

As for freezing, I tried freezing and they do freeze. This time you want to close the ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can 'dry' out slightly for use.

Makes 6@ about 85 calories a piece, >1 carb per

[MrsLowCarb]

Perfect - thanks!! You rule. Love your website. DH is going to be one happy man!

[cleochatra]

MrsLowCarb! You are so nice to me! I will adopt you and your husband and feed you both.

[MrsLowCarb]

You are too funny! I'm pretty sure DH will want to name our next child "Cleochatra" after I make him these, especially the french toast version. Will let you know how it goes!

[cleochatra]

My neighbors had a dog named "Cleopatra". For the longest time, whenever they'd yell, "Cleeeeoooooooooooo!" I'd pop my head out of the door. I'm telling you-- it's an easy mistake.

Right?!

[babydollsea]

Your the best!!!

[s1mon3]

I second that!!!

[Dreamchaser]

Cleo - When you take them out of the freezer, how long does it take for them to thaw out?

[shadowzip]

Originally Posted by cleochatra

Ranch seasoning has carbs and sugar in it, doesn't it? (Just trying to make sure over here. I don't want to miss anything... lol)

I used 1 tsp which has 3 carbs so an extra 1/2 carb per roll. Or you could make your own sugar free mix.

[Tecnokitty]

Linda Sue has one on her site. Here ya go:

RANCH-STYLE SALAD DRESSING MIX
1 tablespoon buttermilk powder
1 packet True Lemon *
1/2 teaspoon granular Splenda
1/8 teaspoon xanthan gum
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon dill
1 teaspoon freeze-dried chives
Pinch cayenne

[Dreamchaser]

Originally Posted by greannmhar

I added 35gms (1 scoop?) of whey protein to the yolks and then tempered the yolk mix with some of the beaten whites before folding all together.
My whites get really woofy for a couple of reasons - fat-free bowl, eggs at room temp, vinegar - but mainly because of my very powerful Kenwood Chef mixer and the giant whisk attachment. It just whacks them so well that clump in a ball around the whisk for dear life I have to prise them out of it in slices!
Babs

Thanks Babs. By the way, what do you mean by fat-free bowl?

[Big Red]

Originally Posted by Dreamchaser

By the way, what do you mean by [COLOR=red]fat-free bowl[/COLOR]?

Iwas wondering this too....

[Big Red]

Originally Posted by Dreamchaser

By the way, what do you mean by [COLOR=red]fat-free bowl[/COLOR]?

I was wondering this too....

[theislandgirl]

Originally Posted by greannmhar

Can you overbeat the egg whites for Oopsies? I have an old Kenwood Major mixer with a giant whisk and it fairly whomps my egg whites into a poofy heap I have difficulty fitting the rolls onto the tray - could easily make 8 rather than 6. The texture is a little weak when baked, though - like savoury candy floss! Still great!
Babs

Hey, there, Babs! You can overbeat them but the result is not giant floofy egg whites but sort of curdly looking egg whites, and they start to break down again...

I'm thinking it just might be your tray size...I use what's called a halfsheet commercially, though it fills up my good sized oven from side to side. I make 6 very wide ones, and then just keep stacking up the foam (it will collapse eventually). I also cook them for at least 35m in my (tested, I trust no one and nothing) 300F oven....have no idea what that is in gas marks, but it should be ~149C (ok, 150C will do nicely); that ensures they are fully cooked through and dry-ish...which they need to be.

Hope this helps!

[theislandgirl]

Originally Posted by Big Red

I was wondering this too....

A fat free bowl means basically a squeaky clean metal or glass bowl, because plastic tends to hold onto oils or fats a bit, no matter how hard you try, and sometimes having a bit of yolk or other fat or oil touching the whites makes them beat up less or even not at all.

[greannmhar]

Yes, what she said for fat-free . But my bowl IS plastic and I make sure it's free of any kind of greasy residue.

Thanks Jude - well at least I know I'm not overbeating now, as they bake fine and I'm really pleased with Cleo's take on the recipe. I made the revolution rolls in the past and was VERY disappointed with the result. I like the whey protein in them too. They are indeed huge and I might make them smaller in future - your description sounds like what I do - and yes, 150 is the temp I use, though I find I have to turn it down towards the end to prevent them burning. Probably because it's a fan oven?

Babs

PS - I never managed to find pickling spice, so I couldn't make the shirataki noodles form the recipe you supplied on the other forum I'm just back on LC after a looooong walk on the wild side - but contrary to other people's experience, I enjoyed the ride and needed the rebellion (though not the results).

[Tecnokitty]

1st, you can MAKE shirataki noodles?

2nd, I have my attempt at making a loaf of oopsie bread in the oven right now. Keep your fingers crossed it comes out good!

[greannmhar]

Jude gave me a recipe for shirataki noodles months ago - I tracked down the glucomannan flour but not the pickling spice that was needed. I don't think Jude has actually made them herself - why bother when you can buy them locally, I suppose I can't get them here and was dying to try making them myself - I did buy them from an online store in the UK (twice actually), but felt iffy about the water in the bag and the fact that they were obviously unrefrigerated in transit so I threw them out

Good luck with the oopsie bread

Babs

[Tecnokitty]

I would love the recipe! I can buy them here but only at Whole Foods which is a once amonth trip for us due to distance and cost. It would be great to be able to make them at home! If you still have the recipe please do pass it on or Jude, could you please pass it on? Thanks a bunch!

The loaf came out well just a little smaller then I would like. I think next time I will use my bigger loaf pan and double the recipe. It sliced wonderfully and I have it in an open baggie on the counter till they cool. Then I will put in the fridge for tomorrow. I used 4 eggs and 4 Oz cream cheese for this batch. I'm used to using 3 eggs with 4 Oz of cream cheese so I hope these come out as good.

[theislandgirl]

Originally Posted by greannmhar

Yes, what she said for fat-free . But my bowl IS plastic and I make sure it's free of any kind of greasy residue.

Thanks Jude - well at least I know I'm not overbeating now, as they bake fine and I'm really pleased with Cleo's take on the recipe. I made the revolution rolls in the past and was VERY disappointed with the result. I like the whey protein in them too. They are indeed huge and I might make them smaller in future - your description sounds like what I do - and yes, 150 is the temp I use, though I find I have to turn it down towards the end to prevent them burning. Probably because it's a fan oven?

Babs

PS - I never managed to find pickling spice, so I couldn't make the shirataki noodles form the recipe you supplied on the other forum I'm just back on LC after a looooong walk on the wild side - but contrary to other people's experience, I enjoyed the ride and needed the rebellion (though not the results).

Definitely a fan oven ("convection") works more efficiently. I believe the rule of thumb over here is to drop the temperature by 25 degrees F at least. Same rule for glass dishes, too...they really hold and intensify the heat. So yep, I'd say you need to turn 'em down a bit or turn off the fan (if possible).

Couldn't find pickling lime (calcium hydroxide) over there? Believe it or not, I think it's also in aquarium supply. Calcium Chloride and Sodium Chloride are also usable, I believe, though it's a calcium (pH changing) that's the most common for the gelation. Maybe that will help.

Ah, sigh, I do know of what you speak, I've been walking (trotting?) on the wild side all too often. Weak. Frustrated. Self-flagellating!

Nice to hear you back....

[theislandgirl]

Originally Posted by greannmhar

Jude gave me a recipe for shirataki noodles months ago - I tracked down the glucomannan flour but not the pickling spice that was needed. I don't think Jude has actually made them herself - why bother when you can buy them locally, I suppose I can't get them here and was dying to try making them myself - I did buy them from an online store in the UK (twice actually), but felt iffy about the water in the bag and the fact that they were obviously unrefrigerated in transit so I threw them out

Babs

What were you thinking?! They have like a year shelf life, min 6 months unrefrigerated...the iffy water is the calcium chloride (or whatever), it's a lovely chemical smell that goes away when rinsed thoroughly -- and there's technically nothing edible in there, even for beasties, just gelled soluble fibers ! I think various health agencies make those refrigeration rules just to be on the paranoid side...

ps: pickling spice is a combination of mustard seed and bay leaf and peppercorns and such, used to flavour pickles, etc...if that's what you were looking for, well, it wouldn't have helped any, dear Babs!