Baked this bread with leftover eggwhites. It is so light, fluffy and pillowy soft that it reminds me of Sun Moulin's Queens bread we used to buy when the bakery was still in Isetan Scotts (Singapore).
So happy with this recipe from Chef Chu's Kitchen. It is definitely a keeper.
Ingredients
330g bread flour
75g eggwhites (room temperature)
55g sugar (I reduced to 45g)
4g salt
4g instant yeast
150g fresh milk (warm)
12g milk powder
50g unsalted butter
1 spoonful of love
Method
1. Put all ingredients except salt and butter in a mixing bowl and use dough hook to mix at medium speed until a dough is formed (around 10minutes).
2. Add butter and salt, and continue to mix until dough is elastic and smooth, and you can get window pane when you sttetch the dough.
3. Shape into a ball, cover with plastic sheet/cloth and proof until double in size (around 40minutes).
4. Divide the dough into two and shape each into a ball. Cover the two balls of dough and bench rest for 10minutes.
5. Shape/roll the dough into desired shape and put into bread pan. Proof for 50minutes.
6. Brush top of bread with egg wash or milk, and Bake in oven (preheated @ 160 degree celcius) for 20minutes.
7. Cool the bread on wire rack.
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