Happy 2012 everyone! Hope my wishes are not too late! :P It's only been a week since we entered into this new year and I'm already been crazy busy since then! What have I been up to? It should be no surprise as this year's Lunar New Year is just a couple weeks away, so I've been busy with Chinese New Year cookies, that's why! :P Orders came in and I just took them, not even sure I can finish baking them in time or even consider is it really worth the time?! :P So wish me luck my friends...these 2 weeks' gonna be real hectic for me.
Just didn't want to leave my blog "hanging" there for too long, I decided to take some time off to post up something I baked yesterday. It's Egg White and Cream Bread Loaf (蛋白醇奶土司). You may find this name a little unusual or even think there's some egg white cream topping on the bread. No no no, it's just that this loaf used these 2 main ingredients which made it all so good. :) See for yourself:
The main reason why I have opted to bake this bread was the usage of egg white. :) As you all know that there are usually so much left over egg whites after all them NY cookie baking, so this recipe is just of those good ways to use the whites! Plus this loaf is not only soft and has excellent texture, it has a nice creamy milky aroma to it, good to be eaten on it's on. :9
Recipe Source : 妃娟與大、小拉拉的網路日誌
Ingredients for Egg white & Cream Bread Loaf (fills a 9X5X5" loaf pan)
300g bread flour
22g egg white
7.5g instant active yeast
90g fresh milk
120ml dairy heavy cream
All of the above pre-dough
20g egg white
36g caster sugar
1g instant active yeast
- Combine everything in Set A and knead till everything is well combined and the dough slightly smooth. It is not required to knead till elastic stage. Cover and let dough proof for 2.5hrs in a warm place.
- Punch out the air from the pre-fermented dough and combine everything in Set B to it. Knead well till it reaches elastic and window panel stage. It took me about 20 to 25 minutes on my KA mixer at medium speed with 2 times of 2 minutes break in between.
- Cover and let rest for 30 minutes. Divide the dough and roll round as desired. Place in the greased loaf pan to rise till 90% full. Preheat the oven to 175C with fan.
- Glaze the top of loaf with egg wash or milk and bake in the oven for 30 minutes. Cover the loaf with aluminum foil if the top browns too quickly. Once done, remove from oven and remove from pan immediately, cool on rack completely before slicing.
This recipe differs from other usual bread by not using butter at all. However it's use of heavy cream still gives the necessary "fat" it needs to give the delicious texture and taste. Think I will be baking this recipe while since there's so much egg whites left over. :P
A shot of the interior. With a sledder of cold butter and it's a good enough breakfast for me! :9
I made some tuna buns for my parents too, it's their favorite. ;) This recipe is pretty versatile, good as a loaf and good with filling too. :) Do try it out. One thing to note is that I found the proofing time takes longer then normal, perhaps it's the small amount of yeast added. But again, who needs to eat so much yeast!
Okay all, have a great weekend! Cheers!