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

[SnowWhite]

I have mine baking in the oven right now. First timer here I eyeballed the cream cheese so we'll see. Should have measured but I don't have a scale. How else do I measure out 3 oz.?

[luckiangel]

the package it came in should be marked off in 1 oz sections.

i took a pic of the chocolate oopsie cake I made. since it was a few days ago the jelly started to bleed through and it almost looks like a red velvet cake!!

[lilymo]

Luckiangel, that choc. oopsie cake looks YUMMY!! I really want to try that!

[luckiangel]

it was good!!! i can't get over how much like cake it is. it's dense and moist.......

[katlj]

Originally Posted by luckiangel

Cleo...i made a chocolate cake using the oopsie recipe the other day.......made it with 8 eggs, 8 oz of cream cheese, 1 scoop of veggie protein powder and a box of chocolate s/f pudding. I used too much pudding mix tho...i had to use heavy cream to thin it out but it came out BEAUTIFUL!!
I mixed another box of s/f chocolate pudding for the filling and added raspberry s/f jelly. Topped it off with whipped cream. It was our son's 17th birthday the other day..................the kids really liked it......very rich and it actually had the consistency of cake. He thought it was a chocolate ice box cake at first. I actually think he was disappointed it wasn't but he ate this too....oh well.....

luckiangel - Would you mind going into specifics regarding what kind of pans you used, baking times, etc.? That looks AMAZING!!!

Originally Posted by cleochatra

I toast oopsie waffles in the toaster, but agree. Totally keep an eye on them, or they go a bit cajun.

Cleo, I adore you! (For your humor and your Oopsies!)

[luckiangel]

Originally Posted by katlj

luckiangel - Would you mind going into specifics regarding what kind of pans you used, baking times, etc.? That looks AMAZING!!!

i used two glass rectangular baking dishes and cooked at 300 for about 25 mins.

[katlj]

Originally Posted by luckiangel

i used two glass rectangular baking dishes and cooked at 300 for about 25 mins.

You rock! Thank you!!

[cleochatra]

That looks bootiful, lucki.

To eyeball 3 ounces: 3 ounces of Cream cheese is slightly less than half of the 8-ounce package. You can pretty much cut the package in half, cut it in half again, and then cut one of those halves in half one last time to break down into 2+1 ounce.

I hope this helps!

[luckiangel]

FYI....i used the small box of s/f pudding mix....should have used only half of it to mix it up and then perhaps mixed the rest in the white mixture since there is more moisture but i added heavy cream to help thin it out to the consistency of pancake batter. certainly not induction friendly but oh so VERY good!!! let me know how it comes out!!!

[katlj]

Originally Posted by luckiangel

FYI....i used the small box of s/f pudding mix....should have used only half of it to mix it up and then perhaps mixed the rest in the white mixture since there is more moisture but i added heavy cream to help thin it out to the consistency of pancake batter. certainly not induction friendly but oh so VERY good!!! let me know how it comes out!!!

Thanks again!

I'm debating whether or not to make this today or wait until the latest Hurricane Hoopla passes. *sigh* Oh well. I'm off to get supplies, so I can go ahead and pick up the pudding.

[SnowWhite]

lucki! My mouth is watering!

[SnowWhite]

Thanks cleo! Yeah, I didn't put enough cream cheese - mine tasted too egg-y. I'll have to try again

[pepperette]

[COLOR="DarkGreen"]...but they came out perfect anyway! WHEW!!:blush: I was reading the recipe as I was making it, and added the salt to the egg whites- yikes Just went ahead and made them- the whites stiffened great, and the taste in the end is the same. Yahoo- no wasted ingredients.[/COLOR]

[BikerAng]

I live in the Seattle area and my oopsies are always eggy or spongy the first two days after I make them (it's always raining here and damp). I leave them in my toaster oven with the door cracked for 2 days (otherwise my cats will eat them - yes they love oopsies too!) and something magical happens. :-) By the end of the second day the oopsies dry out and are very bready - like brioche bread. SO GOOD! At that point I pop them in the fridge in an open zip lock bag (they never stick to each other once they dry out). I usually end up making a batch when I'm running low on the dried out oopsies because it takes 2 days for the texture to change (in Seattle anyway). That reminds me, I need to make another batch! :-)

[janeybravo]

I've tried to make oopsies twice. The first time they came out really flat. Also, I forgot to spray my sheet with a nonstick spray.


I'm cooking my second batch today and they are still pretty flat (although not as flat as the ones above. They just came out of the oven.


I must not be doing something right. Help.

[BikerAng]

I'm not Cleo, but I've made these a bunch of times and I also had flat ones when I first tried them. I always use parchment paper on the bottom of my cookie sheet because they won't stick to the parchment at all (plus I don't like oily buns). The other thing I do is add about an 1/8 teaspoon or less of xanathan gum to the egg whites when they just start to form peaks. I've never had flat oopsies with the addition of a little xanathan gum (a little goes a long way!), the whites literally won't break down (that's what causes them to become flat). I use two oopsies for one sandwich. Hope that helps! :-)

[AlliCat]

I agree. I also use Xanthan Gum in addition to protein powder with mine. I do have to say though, even flat oopsies are good. Think tacos, hot dog buns, etc... Also, the humidity outside really determines how high my oopsies are.

I was thinking about adding a little almond flour to my batter. Has anyone tried this?

[janeybravo]

I really like them, even flat. But they are very fragile. My first batch was gone in 1 day. I just spread peanut butter on one half and then folded it over. Very yummy. I can't imagine using them for hot dog buns because of the fragility. I'm definitely going to try the Xanthan Gum. Would not/Starch be a good substitute? I think Xanthan and Guar Gum is what not/Starch is made of.

[AlliCat]

The protein powder may help with the fragility. Mine are very sturdy. You could try the not/Starch. I have some, but have never used it in the oopsies. Let us know if you do.

[BikerAng]

I haven't tried not/Starch, but I'm pretty sure it would work just fine (it's just a combo of different gums I think). When I add the xanathan gum, they aren't fragile at all, and the edges don't turn out crumbly. I usually let them "dry out" for a day or two and that also helps them firm up. I had an oopsie McMuffin this morning for breakfast, talk about YUM! :-) I'll have to try the almond flour, haven't done that yet but will for my next batch!

[janeybravo]

Originally Posted by BikerAng

I'm not Cleo, but I've made these a bunch of times and I also had flat ones when I first tried them. I always use parchment paper on the bottom of my cookie sheet because they won't stick to the parchment at all (plus I don't like oily buns). The other thing I do is add about an 1/8 teaspoon or less of xanathan gum to the egg whites when they just start to form peaks. I've never had flat oopsies with the addition of a little xanathan gum (a little goes a long way!), the whites literally won't break down (that's what causes them to become flat). I use two oopsies for one sandwich. Hope that helps! :-)

Do you keep whipping the egg whites even after you add the xanthan gum?

[janeybravo]

Also, can someone explain why the cream cheese can't be softened? Trying to mix cold cream cheese isn't easy.

[AlliCat]

I don't know exactly how BikerAng does it, but I will add the xanthan gum just after the egg whites get frothy and then beat them until they are super stiff. Regarding your cream cheese question, it is my understanding that it really doesn't matter if it's softened or not. If you like the chunks of cream cheese in your oopsies then keep it cold. If you'd rather have it more consistent in the oopsie, then soften it. Personally, I am probably the only person on the face of the earth that can't stand cream cheese so I use ricotta . HTH (and hope that I haven't stepped on any toes by answering a question directed to somebody else).

[janeybravo]

I think I've figured out a way that works for me. I whipped the egg whites in my KitchenAid mixer. I whipped it for a while on medium then, when that wasn't giving me the results I wanted, I set that sucker on 10 and whipped the heck out of those egg whites. I actually think I whipped them too much but I don't care because I finally have oopsies in the oven that look like they are going to come out right.

[AlliCat]

Originally Posted by janeybravo

I think I've figured out a way that works for me. I whipped the egg whites in my KitchenAid mixer. I whipped it for a while on medium but when that wasn't giving me the results I wanted, I set that sucker on 10 and whipped the heck out of those egg whites. I actually think I whipped them too much but I don't care because I finally have oopsies in the oven that look like they are going to come out right.

Looking forward to the pictures .

[janeybravo]

Behold, the oopsie.

[AlliCat]

Originally Posted by janeybravo

Behold, the oopsie.

Ooooh, looks yummy! Good job !

[katlj]

Janeybravo - Peeeeeerrrrrty!

I made a a double batch last week and tried something I thought I'd share: I was watching Alton Brown last week and he said the correct proportion of Cream of Tartar to egg whites was 1/8 tsp. per egg white. So I made a batch with 6 egg whites and 6/8 (or 3/4) tsp. of Cream of Tartar. As always, I whipped the h--- out of the egg whites, but this time they became much stiffer and held up MUCH better, as did the rolls themselves!

So, for the original recipe using 3 eggs, you would use 3/8 tsp. Cream of Tartar instead of 1/8.

Of course, it could be that the planets were aligned correctly, or I'd been a really good girl that day to have things turn out so well...

[BikerAng]

I use both cream of tartar in the very beginning (add it to the whites when I put them in the kitchen aid about 1/8 - 1/4 tsp for 3 eggs) then when they get frothy soft-ish peaks I sprinkle in the xanathan gum (about 1/8 tsp). Then beat the living h*ll out of 'em! :-) Your oopsies look perfect Janeybravo!

Katlj - did you notice any funky taste with using that quantity of COT? I read somewhere in this huge thread that someone could taste a "off flavor" when they used a larger amount of COT, but I think they used a whole teaspoon for 3 eggs. I'll have to try the proportions you listed above for my next batch! :-) Thanks for the tip!

[katlj]

Originally Posted by BikerAng

I use both cream of tartar in the very beginning (add it to the whites when I put them in the kitchen aid about 1/8 - 1/4 tsp for 3 eggs) then when they get frothy soft-ish peaks I sprinkle in the xanathan gum (about 1/8 tsp). Then beat the living h*ll out of 'em! :-) Your oopsies look perfect Janeybravo!

Katlj - did you notice any funky taste with using that quantity of COT? I read somewhere in this huge thread that someone could taste a "off flavor" when they used a larger amount of COT, but I think they used a whole teaspoon for 3 eggs. I'll have to try the proportions you listed above for my next batch! :-) Thanks for the tip!

Hmmm....no. No off taste. Post back and let me know if it makes a difference.