This is not your normal bread. There is no wheat, no gluten, no crunch. This bread is light like air, soft as cotton and somehow melts in her mouth. It is perfect for keto because it jumps the carbohydrates, but still gives something too sandwich meat and cheese. Or you could just snap away directly from the tray, I will not judge. I did it more often than I can count.

Cover bread has been floating around for a while, but the Japanese turn makes it better. Smooth. Not fateful like the older versions that you may have tried. You only need a few ingredients, a little patience and they are all defined.

Let’s go through step by step as if we are doing it together.

What you need for Japanese bread:

Ingredients (makes about 6-8 pieces):

• 3 big eggs

• 3 tablespoons of cream cheese (room temperature makes it easier)

• 1/4 tea open cream made of Tatar (that helps with fluff)

• A pinch of salt

• Optional: a pinch of garlic powder or herbs if you want a hearty version

That’s it. No flour, no sugar. And trust me, the texture is so good that you will not miss the carbohydrates.

Step by step: make the dough

Step 1: Separate the eggs

Crack your eggs and separate the white from the egg yolk. Make it carefully. If even a drop of egg yolk comes into the white, they are not whipped as we need it. Usually I first grab each egg in a small bowl, only in case.

Place the egg yolk in a bowl and the whites in another. Make sure your shells are clean – every fat or water in the white ruining the fluff.

Step 2: Mix the egg yolk

Add the cream cheese together with your pinch of salt and any spices you use. Use a hand mixer or a whisk and mix until it is smooth. It should look like a soft yellow dough – no lumps. If the cream cheese is too cold, it gets off and it is difficult for them. That is why the room temperature works best.

Step 3: whip the egg whites

Now to the most important part: the white ones.

Add the cream from Tartar to the protein. It helps you whip faster and stay stiff. Use a clean hand mixer and beat it until you get stiff tips. This means that when you lift the mixer out, the whites are straight up without folding.

This part can take 3-5 minutes. Don’t hurry. If the whites are too soft, their bread falls flat.

Step 4: Fold the mixtures together

Now take a rubber spatula. Take a sphere of the Schlück and fold it carefully into the egg yolk mixture. This illuminates a bit.

Then add the rest of the whites a little after the other and carefully fold after each shovel. You don’t want to stir it like soup you want to fold as if you put it. This holds the air bubbles and that gives the bread its cloud -like texture.

When you’re done, the dough should look light and fluffy. No large white or yellow stripes – only smooth and airy.

Time to bake

Step 5: Preheat and prepare

Heat your oven to 300 ° F (approx. 150 ° C). Line a baking sheet with parchment paper. You can grease the paper slightly if you want, but you usually stand out well as soon as you are baked.

Use a spoon or a trowel to fall the dough shovel onto the sheet. Think of small pancake size, maybe 4 inches wide. Leave a small place between the individual – you will inflate while baking.

Step 6: Bake

Bake in the middle of the oven for about 25 to 30 minutes or until they are golden brown. Do not open the oven too early or you could collapse.

As soon as you look, switch off the oven and crack the door. Let them sit inside for another 5 minutes to set them.

Then pull them out and cool them completely on a rust. If you pick you up while you are too hot, you can tear or empty.

How does Keto -Japanese cloudy bread taste

Cooled once, they are soft and pillow. The tips are slightly crispy. The inside feel like soft bread, not tight, not rubber -like, only smooth and light.

They don’t taste like eggs, especially if they used a little spice. You can use them like sandwich buns, roast them with butter or even transmit them like mini pancakes and with whipped cream and berries if they keep it sweet with low-carbohydrates.

They store in the fridge for a few days. Simply put them in a container with a paper towel to absorb additional moisture. Warm in a toaster or a dry pan – not in the microwave, otherwise you will be moist.

Why choose this recipe?

I have tried so many versions of cloud bread over the years. Some turned out too chic. Some collapsed. Some tasted of air and nothing else. This one? It sticks together. It tastes good. And the texture does not fall apart in the hand.

The Japanese style touch comes from the additional care that we make with wrinkles and whip. It is the same style used in fluffy Japanese cheesecake – light dough, gentle folds and precise baking.

You don’t throw any ingredients in a bowl and hope for the best. Every step here makes something important.

Frequent mistakes and how to solve them

Here is what could go wrong and how to repair it next time.

• Floor bread? President were probably not flogged long enough or were mixed too hard.

• Eggy button? Try to add herbs, garlic powder or even a tiny pinch of onion powder.

• Sticky sub -parts? Could be baked or not cool down long enough. Let them sit.

• Too soft to raise? Bake a little longer next time or try two trays that are stacked to prevent the floors from browning too quickly.

Small tips that make a big difference

• Room temperature eggs whip better. Cold lasts longer and do not rise.

• Do not skip the cream from Tartar. It is not chic – it only helps to keep the white ones firm.

• Do not oversize When folding. You want these bubbles to stay.

• Let them cool before you move. They are sensitive when they are hot, but hold together after cooling. How do I use them

I packed her with ham and cheese for quick lunch. Distribute the peanut butter on you, added a few slices of cucumbers and rolled like a taco. I even made a tiny keto pizza with an as a base -add sauce, cheese, a slice of pepperoni, throw it under the broiler and boom.

Sometimes I simply eat it with a coffee. Just because. They comfort. Simply. You feel like you are eating something homemade and light.

Diploma

That’s it. Nothing special. Just a simple recipe that works with ingredients that you probably already have. And as soon as you have the shoot, you should continue – especially if you miss bread, but don’t want to break the keto rules.

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