Finally, I come to meet up with the famous Wu Pao Chun Champion Toast recipe! It has been baked by Aunty Young, Victoria Bakes, ccm2poco, Baking Taitai and Nasi Lemak Lover. I baked my Yellow River Buns the same day with this Wu Pao Chun Champion Toast, can imaging how busy I was!
I didn't know who Wu Pao Chun is until I google about his bread. He is a Taiwanese who has won a few European style bread champion, his winning breads were Taiwan Longan with Red Wine Bread and Millet Wine with Dried Lychees Rose Petal Bread. More about his bakery is here.
This straight dough bread is really soft, see my bread can do yoga ^^ The 1 tsp salt in the bread to me is just right, you will hardly notice it. This bread is lovely to eat even plain! Bake at 170C for 25 mins.
Oh my! I should invest in the bread cutting gadget!
Recipe adapted from Victoria Bakes with minor change
Ingredients:
300g bread flour24g sugar
1 tsp salt
15g butter
3g dry instant yeast
135g water (omitted)
69g milk (210g milk) note: milk has to add in gradually
Method:
1. Add all in the mixing bowl (except milk has to be gradually add in and butter), knead until the dough form rough dough. Add butter, knead until it form smooth and elastic film.2. Cover and let the dough proof for 45 mins or until double in size.3. Punch out the air, divide into two portions. Roll into round balls and let it rest for 10 mins.4. Flatten, and roll up the dough. Let it rest for 10 mins.5. Repeat step 4. Spray some water on the dough, let the dough sit in baking tin and cover. Let it proof for second time or until double in size. About 50 mins.6. When the dough is 80% full. Cover the baking tin lid. Bake at 170C for 25 mins. Remove from the tin immediately after baked.
