If you are a regular visitor to Honey Bee Sweets blog, you will know that Bee Bee loves making breads. Not only she has a wide number of bread recipes in her blog, there are also various methods used in her bread making. This is one of them, using some diary cream and some egg whites besides the normal bread ingredients. Oh, dont get me wrong, Bee Bee doesnt only make bread, she is good at handling almost everything! If you have not been to her blog, drop by! Back to the bread talk, there's no butter for this loaf of bread but i would like to call it an enriched bread due to the cream. It gives a rich flavour to the bread..kind of milky and creamy taste and i also believe that the cream together with the egg whites provides a good texture to the bread..The texture of the bread is soft and tender, just like what most asians like. See the texture for yourself. Perhaps the next time you have some whipping cream that you need to finish it off, why not try making this?
|i was admiring the texture so i cant help myself to take one closeup|
Recipe: ( from Honey Bee Sweets, original source from here )
I made this in a 9"X5"x3" loaf pan, makes one loaf
300gm bread flour
22gm egg whites
7gm instant yeast
90 gm fresh milk ( i used 100gm )
120ml diary cream
all of the above pre dough/starter
20gm egg white
36gm caster sugar
3.6gm salt ( i used 1 tsp)
1/4 tsp instant yeast
1.Combine everything in set A and knead till everything is well combined and dough is slightly smooth. Not required to knead till elastic stage. Cover and let it proof for 2.5 hrs.
2.Punch out the air froe the prefermented dough and combine with the rest of the ingredients in Set B. Knead till window pane stage. ( i took 25 minutes to reach window pane stage with 2 minutes break in 1 time)
3.Cover and let rest for 30 minutes ( i rested mine for about 50 minutes ). Lightly knead the roll again and shape into one loaf and put it in a greased and floured loaf pan. Let it proof in the baking tin till almost 90% full.( i was busy meddling with some other things and my loaf had risen up reaching the rim of the loaf tin)
4.Bake in a preheated oven at 175C fan forced for 30 minutes. ( I baked mine at 200C without fan function for 30 minutes). Once done, remove from baking tin and let it cool in the rack.