Soft and Fluffy Taiwanese Egg Bread Recipe
Taiwanese Egg Bread
Add a touch of sweetness and joy to your day with this soft and fluffy Taiwanese Egg Bread! It features a lightly golden exterior and a moist, tender crumb with a subtle, savory egg flavor. This recipe is designed to be easy for even beginner bakers to follow, with detailed step-by-step instructions.
**Preparation Steps:**
1. **Prepare the Pan:** Use a baking pan that is about 5-6 cm (approximately 2-2.5 inches) high. A taller pan helps achieve a higher sponge cake. If your pan is shorter, you can extend its height by lining it with parchment paper that extends above the rim. This ensures the bread rises beautifully.
2. **Preheat the Oven:** Preheat your oven to 150°C (300°F). A properly preheated oven is crucial for even baking and a good rise.
3. **Sift the Flour:** Sift the cake flour twice through a fine-mesh sieve. This process removes lumps and aerates the flour, leading to a lighter and smoother batter.
Main Ingredients- Vegetable Oil 70g (use a neutral oil like canola or grapeseed)
- Cake Flour 95g
- Fresh Eggs 6 (at room temperature)
- Milk 85g (warmed slightly)
- Salt 1g (a pinch)
- Sugar 50g
- Honey 20g (adds depth of flavor)
Cooking Instructions
Step 1
Warm the Liquids: Combine 70g of vegetable oil and 85g of milk in a microwave-safe bowl. Warm them in the microwave for about 1 minute until just lukewarm. Be careful not to overheat.
Step 2
Combine with Flour: Add the sifted cake flour (95g) to the warmed oil and milk mixture. Gently mix with a whisk or spatula until just combined and no dry flour streaks remain. Avoid overmixing.
Step 3
Incorporate Additional Liquid: (This step seems to imply adding more liquid if needed, or it might be a clarification of the previous step. Based on the ingredients, the milk was already included with the oil. If an additional liquid component was intended, it’s not explicitly listed. We will proceed assuming this step is about ensuring proper batter consistency.)
Step 4
Add Egg Yolks: Separate the yolks from the 6 eggs. Add the egg yolks to the batter in 3-4 additions, whisking thoroughly after each addition until fully incorporated. Continue whisking until the batter is smooth and free of any eggy smell. It might seem thick initially, but it will become smoother as you incorporate all the yolks.
Step 5
Make the Meringue: In a separate, clean bowl, beat the egg whites from the 6 eggs. Add the salt (1g) and gradually add the sugar (50g) in 2-3 additions while beating. Continue beating until stiff, glossy peaks form. The meringue should hold its shape and not droop when the whisk is lifted.
Step 6
First Meringue Folding: Add about one-third of the prepared meringue to the egg yolk batter. Gently fold it in using a spatula, being careful not to deflate the meringue too much. This step helps to lighten the yolk mixture and make it easier to incorporate the remaining meringue.
Step 7
Complete Folding: Pour the lightened yolk mixture back into the bowl with the remaining meringue. Continue to gently fold with a spatula, using an under-and-over motion, until just combined and the batter is uniform and glossy. Be careful not to overmix.
Step 8
Bake the Bread: Pour the batter into the prepared baking pan. Bake in the preheated 150°C (300°F) oven for about 1 hour. (Note: The original description mentions a water bath temperature of 50-60°C. While water baths are common for custardy cakes, this recipe’s baking temperature and time suggest a standard oven bake. If a water bath is desired, place the filled pan into a larger pan filled with about 1 inch of hot water.) The bread is done when it’s well-risen and the top is golden brown. A skewer inserted into the center should come out clean.
