Pursuit
Rustic low round milk tea cloud bread with folded golden ridges on crinkled parchment and a wooden butcher block

Egg whites · One soft loaf

Milk TeaCloud Bread

Whip it. Fold it. Bake it. Eat it while it is still warm.

1 loafFrom my kitchen
2Ingredients
18 minIn the oven
29 gProtein per half

Allow about 12 minutes to whip and fold, then about 18 minutes in the oven. Eat it warm.

A little time in the kitchen

This took me three tries in the original Reel. The part to watch is the folding. Keep as much air in the egg whites as you can, but work the powder through evenly.

It is a delicate egg-white bake, so expect a rustic top and some settling after it comes out of the oven.

Whip it. Fold it. Bake it. Eat it warm.
Jeremy tearing into warm milk tea cloud breadJeremy holding the baked milk tea cloud bread in its parchment

Made in my kitchen · Watch the original reel

The small things that matter

Good ingredients.
A better finish.

1

Use a clean bowl

Egg whites whip best when the bowl and beaters are free of grease and yolk.

2

Watch the peaks

Stop when the whites hold soft peaks that curve at the tip. The timing is a guide, not the finish line.

3

Fold until even

Sift in the whey and fold gently until there are no pockets of dry powder. Stop as soon as it is evenly mixed.

What you need

Ingredients

The whole batch makes one loaf. The nutrition below counts half the loaf. Optional vanilla or sweetener is extra.

The base bake

  • 300g
  • 37.8g / 1 current scoop

Optional, counted separately

  • A small splash

Keep the air in. Fold with slow, sweeping movements and stop as soon as the powder disappears. Overmixing knocks the air out of the whites.

You'll need: kitchen scale, large grease-free bowl, electric hand mixer, sieve, spatula, a parchment-lined oven-safe dish

Macros, Pursuit-style

The numbers in half a loaf.

Half the loaf comes in around 162 calories and 29 g of protein. Real food, real numbers, no guesswork.

DM me PURSUIT
Phone showing Milk Tea Cloud Bread, ½ loaf: 162 kcal, 3 g carbs, 29 g protein and 2 g fat

How to make it

Method

  1. An oven-safe dish lined with baking parchment

    Heat the oven and line the dish

    Preheat the oven to 350°F. Line an oven-safe dish with baking parchment so you can lift the delicate bread out later.

  2. Whipping egg whites to soft peaks with a hand mixer

    Whip the egg whites

    Add the egg whites to a large, clean bowl. Add the optional vanilla or sweetener if using. Beat on high with an electric hand mixer until soft peaks form, about 8 minutes in the source method. Stop when the peaks curve gently rather than standing stiff.

  3. Adding milk tea whey to the whipped egg whites

    Fold in the milk tea whey

    Sift the weighed whey over the whipped whites. Fold with slow, sweeping movements, turning the bowl as you work. Keep the mixture airy while removing any dry powder pockets.

  5. Baked milk tea cloud bread on crinkled parchment

    Bake until set

    Transfer to the lined dish. Bake at 350°F for about 18 minutes, until the surface is lightly golden and the center is set. Oven and dish size affect the timing; add time if the middle is still wet.

  6. Tearing open the warm cloud bread

    Serve warm

    Lift out with the parchment and eat while warm. The loaf will settle as it cools. Split it into two equal portions for the half-loaf estimate below, or count both portions if you eat the whole loaf.

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