Hand-Shredded Egg White Cream Toast

Name: Hand-Shredded Egg White Cream Toast
Total time: 3 h
Ingredients: 250g High-gluten flour; 100g Egg whites; 70g Heavy cream; 40g Milk; 40g Caster sugar; 3g Instant yeast; 3g Salt; 25g Unsalted butter

A soft, fluffy, and pull-apart bread made primarily with egg whites and rich cream. Perfect for breakfast or a snack.

3 hours

Medium

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Story

This unique toast uses up leftover egg whites to create an incredibly tender and milky loaf. The 'hand-shredded' texture makes it fun to eat and visually appealing.

Ingredients

High-gluten flour 250g

Egg whites 100g

Heavy cream 70g

Milk 40g

Caster sugar 40g

Instant yeast 3g

Salt 3g

Unsalted butter 25g

Instructions

Prepare Ingredients

Weigh all ingredients accurately. Cut the butter into small cubes and leave it at room temperature to soften. If the room temperature exceeds 28°C (82°F), chill the liquid ingredients (cream and milk) beforehand to prevent overheating the dough.

Mix the Dough

Place the flour, sugar, salt, yeast, egg whites, cream, and milk into the bowl of a stand mixer. Mix on low speed until a rough dough forms, then increase to medium speed and knead until the dough becomes smooth and elastic.

Add Butter and Develop Gluten

Add the softened butter to the dough. Continue kneading on medium speed until the butter is fully incorporated and the dough passes the windowpane test (it can be stretched thin without tearing).

First Fermentation

Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place until it has doubled in size.

Shape and Second Rise

Gently degas the dough and roll it out into a rectangle. Place it into a greased toast tin. Cover loosely and let it proof again until it reaches about 90% of the tin's height.

Bake

Preheat the oven to 170°C (340°F). Bake the bread for approximately 35 to 40 minutes until the top is golden brown. Remove from the oven and let it cool in the tin for a few minutes before transferring to a wire rack.