Quantity: 6

Production time: 10 minute

Total time: 45 minutes, including cooling time.

raw material

Pure cloud bread:

Three big eggs.

1.25g tata powder

45 grams of pure yogurt

Garlic rosemary cloud bread:

2.5 grams of dried rosemary

2.5g minced garlic

1.25g Jewish salt

Cinnamon spice cloud bread:

5 grams of honey

2.5g cinnamon powder

manufacturing method

1. Preheat the oven to 150℃. Put oiled paper on the baking tray. The electric mixer uses a medium speed to stir the egg whites and tartar powder in a large bowl until a hard peak is formed, which takes about 7 minutes.

2. Making pure cloud bread: Mix the egg yolk and yogurt in a medium bowl until they are evenly mixed.

To make garlic and rosemary cloud bread: Mix egg yolk, yogurt, rosemary, garlic powder and salt in a medium bowl until well mixed.

To make cinnamon spice cloud bread: Mix egg yolk, yogurt, honey and cinnamon in a medium-sized bowl until smooth.

3. Add the protein mixture into the egg yolk mixture twice and stir until it becomes bright.

4. Divide the mixture into 6 parts with a big spoon and put it on the prepared baking tray. Bake until golden brown, about 35 minutes until cooked. Turn off the oven, put on gloves, open the oven door and let it cool for about 45 minutes until the inside of the oven cools down. Move the baking tray to the grill and let it cool completely for at least 20 minutes.