|Madam De Leon
||07-10-2009 05:46 AM
I'm not The Great And Wonderful Cleo, Inventor Of Oopsie Goodness, but I did type up a troubleshooting guide for oopsie making, and here it is. (Always takes me forever to find it - but now I have it saved elsewhere, so I can find it easily, since the questions about oopsies keep coming up.)
Let's go through a little checklist, so see if we can troubleshoot the problem:
- You need two bowls: A larger one for the egg whites, and a slightly smaller one for the yolk mixture.
- When separating the eggs, make sure you don't get any egg yolk mixed in with the whites, or else the whites won't whip up properly.
- Make sure your egg white bowl and beaters are scrupulously clean - any greasy/oily residue could prevent your egg whites from whipping up properly.
Start with the egg whites
- Make sure that you're not trying to whip the egg whites using beaters contaminated with yolk and cream cheese residue.
- Add the cream of tartar to the egg whites - it helps them whip up stiffer and maintain their volume better.
- Whip the egg whites on high speed until they form very stiff peaks. This will take several minutes.
- Stop the mixer and lift your beaters out of the egg whites. There should be peaks that look like this: ||| not like this: ((( And certainly not like this: ~~~
- Additional test for stiff egg whites: Turn the entire bowl of beaten egg whites upside down. If they don't move at all, they're stiff enough. Do this only after first checking for stiff peaks, otherwise, you're likely to end up with your egg whites all over the floor!
Once the egg whites are stiff, you're ready to do the yolk/cream cheese mixture:
- Mix the egg yolks and cream cheese in a different bowl from the whites.
- You don't need to wash the beaters after whipping your egg whites, just scrape off most of the excess stiff egg whites into the egg white bowl.
- Don't soften the cream cheese. It will mix into the egg yolks just fine straight out of the fridge. (You can let it sit at room temperature while you do the egg whites if you want though)
- Just mix away until there's no obvious chunks of cream cheese left.
- The cream cheese does NOT need to be blended into the yolks perfectly smoothly. It's OK to still have some little bits of unmixed cream cheese in the yolk mixture.
Folding the yolk mixture into the stiff egg whites:
- NEVER use a mixer or blender of any kind to fold in the yolk mixture (Not even if it has a setting that says "fold" - that's still too fast, and will still break down the egg whites, giving you a pan full of "flopsies", instead of oopsies.)
- Don't try to fold in all the yolk mixture at once.
- Pour about half the yolk mixture over the egg whites.
- Fold the yolk mixture in by hand, using a long thin spatula/spoonula or a long thin teaspoon
- Cleo recommends folding the yolk mixture in by gently moving your long handled spoon back and forth across the bowl of egg whites in a sine wave (S pattern).
- Turn the bowl 90 degrees (1/4 turn) and make another sine wave (S pattern) back and forth across the bowl.
- Repeat this process with the 2nd half of the egg whites.
Problems with this step and what to do:
- If yolk mixture just drops to the bottom of the bowl without mixing in, I find that I can usually drag it back up to the top with my spatula, by scraping directly down the side and up in the middle of the bowl.
- Don't obsess with getting every bit of the yolk mixture evenly mixed into the stiff egg whites though, because every stroke with your spatula/spoon will cause the egg whites to lose a little more volume - there are ways to compensate
- It's ok for the finished mixture to be streaky after folding - stiff whites with yellow streaks of yolk mixture through it is just fine.
Into the Oven
- Spray your pan thoroughly so that the oopsies don't stick to it.
- OR you can cover your baking pan with a sheet of parchment paper.
- OR you can use a sprayed muffin top pan.
- OR place sprayed mini wilton cake pans on a jelly roll pan.
- Start by scooping a spoonful into 6 piles on the baking pan (parchment/muffin top/mini cake pans)
- Pile more oopsie batter on top of those piles
- If you find that you have unmixed yolk mixture at the bottom of the bowl, make a "well" in the piles of oopsie batter (just like making a well in mashed potatoes to hold gravy), and scoop the runny yolk mixture into them, so that it doesn't run all over.
- Bake at 300 F for 30 minutes.
What to expect:
- The oopsies will puff up as they're baking, before flattening out somewhat.
- These are not 1-1/2" high white flour hamburger buns! Mine always settle down to less than 1/2" high.
- It will take two oopsies to make a sandwich - one on the top and one on the bottom, because they're not thick enough to slice.
- If your oopsies are crumbly, check the recipe.
->The original Atkins Rev Roll only used 1 Tbsp of cream cheese per egg, resulting in a roll that was hard and crumbly when first baked (like a meringue), but when stored in an air tight container overnight, would soften.
->Cleo's Oopsies use 1 oz (2 Tbsp) cream cheese per egg. All that extra cream cheese means they're soft and pliable as soon as they come out of the oven.
- If you've checked the recipe and they're still crumbly when they come out of the oven, or if they don't appear to be done after 1/2 hour, your oven temperature may not be accurate.
- If you live in a dry climate, your oopsies will probably dry out enough to store them in a plastic bag within a few hours.
- If you live in a humid climate, they may become more moist the longer they sit out. What I do in this humid area is to bake them at a slightly higher temperature (just under 325F) to dry them out a bit more in the baking process. Then as soon as they're cooled, and are no longer moist feeling on the bottom, bag them and refrigerate.
Oh one other thing - yes, they can be frozen. Where I live, it gets far too hot in the summer to bake, so I always bake enough oopsies to last all summer before the weather gets too hot and freeze them.