Eggs White Sandwich Bread....蛋白土司

This is a highly recommended bread .... it is the Egg White Sandwich Bread. Thanks to Joceline from Butter, Flour & Me for sharing this. She cooks and bakes very well. Her awesome bakes and cooks can make you really wanted to try each and every one of it. She is our Little Thumbs Up host for September month with her theme 'Pandan or Pandanus or Screw pine leaves...click here

Now come back to this  Egg white sandwich bread. I make this because i have extra egg whites left after making my kuih lapis 'here'.  Whenever i make kek lapis i have problem with lots of left over egg whites as kek lapis uses more egg yolks then egg whites. Now with this recipe i can use up my left over egg whites. 

 Why it is highly recommended ???
This bread is cotton soft but with chewy (QQ) texture which i love because it is not to soft that once you bite into it, it goes flat.  It stay soft until the third day and how about fourth day?? no fourth day because this bread in my house will be gone in 3 or less then 3 days. Furthermore using egg white to make bread mean it is a low cholesterol bread.

花主席 (Joceline) 的蛋白面包太太棒了!!
超柔软, 带QQ 好好吃 ^_^
还是低胆固醇呢!!

Egg White Sandwich Bread (蛋白面包)
recipe source: Adapted from Joceline originally from (蜂厨) Bee Cook

Ingredients:
300g bread flour/ high protein flour
30g castor sugar
3g salt (1/2 tsp)
5g yeast (1 1/4 tsp)
130g fresh milk
80g egg white (2 eggs)
30g butter

(I am using my bread maker to mix and knead this dough.)

To do:

• For mix and knead in bread maker machine...Add milk, salt, sugar, egg white into the bread pan. Then add in flour, make a well in the middle of the flour pour in instant yeast. Add butter to the corner top of the flour. Use mixing mode of the bread maker machine to mix and knead the dough. (for my bread maker 'Noxxa' i use mode 11) When the cycle finished, proceed to step 3. 

1. If you are using a mixer just add milk, salt, sugar, instant yeast and flour into the mixing bowl and start knead with speed 1 or 2 for 2 minutes to let it comes into a rough dough. Continue mixing into a smooth dough.
2. Add in butter continue knead into a smooth and elastic dough. Put into a oiled bowl, cover with cling wrap and proof for 40 minutes or dough double its size.
3. Punch down the dough to expel air. Divide dough into 3 equal portions, roll round let it sit for 10 minutes. Rolled out into flat rectangle and roll back into a Swiss roll. Pinch and sealed the join and place into a greased loaf pan with the seam side facing down.   **if you are making into buns, just divide dough into 50 g each roll round, cover with a clean cloth to rest for 10 minutes. Then wrap in the fillings that you like.
4.  Proof for another 45 minutes or double it's size.
5. Bake in a preheated oven at 170C for loaf uses lower rack baked 23 minutes and for buns uses medium rack baked 14 minutes.

I have also use this dough to make into some assorted buns which i will share later. They are soft and so tasty too. They are red bean buns and chicken floss rolls.

I'm going to submit this to Little Thumbs Up organised by Zoe from Bake for Happy Kids and me from my little favourite DIY  This month's theme - Egg - is hosted by Yen from Eat your heart out. The recipes are all linked at this post!