(dust your palm with some flour). the killer toast ~ super uber soft (just one proofing) ~ highly recommended 万人迷夺命软吐司（一次发酵）～强推, one mouth peanut butter bites ~ highly recommended 花生怡口酥～好吃到飞出地球～ 强推, chef nishikawa’s 85% hydration sesame toast 西川功晃芝麻吐司 (含水量85%）ᕦ(ò_óˇ)ᕤ, 5 thousand~dollar starter dough bread recipe 五千块老式面包食谱 ʚ♡⃛ɞ(ू•ᴗ•ू❁), chocolate swirl mantou "swiss roll" 全天然双色馒头卷 (❁´▽`❁)*✲ﾟ*, super fluffy custard bread卡士达超软土司 ♫꒰･‿･๑꒱. Add in salt and milk, mix into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture. Method (kneading & 1st proofing by 看到她这么高兴我也替她高兴，真是个有心人～～～ Brush some milk over the top of the dough. Select 'dough' function to start kneading process and 1st proofing. Divide the dough into 3 equal portions. I made it last night and the bread is still soft for this morning's breakfast. 说是隐形人推荐加CCM指导才达到这个效果的。 Besides the range of artisan bread … Some 2 weeks back she asked if I knew anything about Wu Pao Chun's Champion Toast and also if … But now, joining the latest lineup of Taiwanese brands in Singapore is Wu Pao Chun Bakery (吳寶春麥方店). Method : 1. also, the toast tends to taste a little salty, so adjust the salt to suit personal preference, – the temperature of my kitchen was 24 degrees C when i was proceeding with the first proof. It looks so soft and fluffy, beautiful texture! – i found the saltiness just nice for me (actually you can hardly taste it ~ i use organic fine sea salt) Their location in the CBD area … castor sugar 1 1/4 | 1 3/4 teaspoon salt 1 1/4 | 1 3/4 teaspoon instant yeast 15 240g milk ( Iuse cold milk from fridge) Method. Roll the cut dough into balls, cover and rest it for 15 mins. Wu Pao-Chun Champion Toast shall be my bread base from now on cos I do not need to prepare any pre-fermented doughs such as tangzhong, custard paste or gelatinised sponge and no need use of whipping cream whatsoever. 我听了超级心动的，可是还没时间试试，那就先来你家尝尝吧，哈哈哈。。。。, I seldom make bread. Your bread will change me mind . I like the 拉丝shot, bread looks very soft. DEFINITELY A VERY TRUSTED AND KEEPER BREAD RECIPE and now I can bake bread impromptu. – Repeat step no. I was surprised by the texture of it because it's considered really soft for direct method. Wu Pao-chun is an award winning Taiwanese Master Baker. It uses very little butter and plenty of milk. This new bakery sits in a prominent spot on the first floor of Capitol Piazza. Preheat oven to 180 deg cel. Milk is definitely healthier than butter cos of its nutrient value. And I can see that this is really good with homemade kaya! Roll up like a swiss roll, cover and allow to rest for another 20 mins. 3/4 tsp instant yeast. Hi Victoria, 哈哈哈，那天跟Aunty Young见面也是谈到这个黄金土司，她超兴奋的跟我介绍这个土司的，哈哈哈。 Tks for sharing the wu Paola chun recipe, it\’s a keeper. Really, it is good to make our own sandwich bread or buns at home…..but lately the weather is really hot and wasnt in the mood to do baking. Victoria, I come to look for Wo Pao Chun recipe… Keep my fingers cross, wish me luck for my baking! It is named after Master Wu Pao Chun, who owns the title of ‘Master Baker’ in the 2010 Coupe Du Monde la Boulangerie under his belt and is known for the award-winning Lychee Rose Royale 荔枝玫瑰 and Red Wine Longan 酒酿桂圆 bread.. Apr 28, 2020 - Some of you might have come across the Wu Pao-Chun milk loaf by now. Yes, agree totally with you that Wu Pao-Chun Champion Toast by far is the best bread recipe I ever encountered. §å…‹åŠ›åå¸（泡面法） ～ 强推, What You Can Expect Today from a Top Home Grocery Delivery Business, Waffles vs Pancakes: The Differences Between the Two, Brown sugar, Cinnamon Chiffon Cake 红糖肉桂戚风蛋糕, Wolfberry Wholemeal Bread 枸杞全麦面åŒ, Launch Event : KitchenAid Artisan Mini Mixer and Stand Mixer Attachments, easy beef rendang | review of mayer pressure cooker, Teacher accused of bigotry for improving grammar, capitalization. thats great to hear! Recipe: Plain White Loaf (Wu Pao Chun Champion Toast 金牌土司) Every year, I make a resolution to make more bread for my family but on the other hand, I have a love/hate relationship with yeast (I don't always have luck with it and sometimes the yeast is dead and our bread doesn't rise and we end up with a … 20gm cold unsalted butter. 想当年为了它的上色度，连烤了几个回合呢！ 80% full) So far the recipe used yield soft and fluffy bread. Bread Flour Recipes More information Baking Taitai 烘焙太太: 吴宝春金牌吐司 Wu Pao-Chun Champion Toast pullman tin/ breadmaker recipes (中英食谱教程） Press "Start" and let Wu Pao Chun Champion Loaf 吴宝春金牌土司 Recipe adapted from Aunty Young Ingredients: yield about 21 buns, each weighed 50g 600g bread floour 50g sugar 8g salt 396g milk 6g instant yeast 30g butter. 1. I baked my loaf using this recipe on Wednesday and today Friday, loaf stays very soft and fresh. Dig a hole and pour in instant yeast. Wish I can eat your Kaya bread for brekkie today! Roll out each dough into a flat dough. 欠你句，现在还，谢谢！哈。。。哈。。。。. Jul 30, 2014 - One of the leading food and travel blogs in Malaysia. Thanks for sharing this soft, fluffy and lovely bread recipe! My hubby has commented this is by far the best bread recipe! Wu Pao Chun's Matcha Red Bean Toast I have a colleague in office who loves baking and cooking as much as I do. Even then, the yeast content is not too high like those… Using bread machine, put all wet ingredients in followed by the dry ingredients. i had to proof it for 3 hours. definitely a keeper for a direct method toast ♡˖꒰ᵕ༚ᵕ⑅꒱, 这是值得收藏的好配方。 Thank you! Furthermore, it uses very basic pantry … © 2021 Victoria Bakes. Been wanting to try this Wu Pao-Chun champion toast from Aunty Young because it is so simple. It took me only two hours to proof bread 1st round 1 hour and 2nd round also 1 hour. Recipe: Plain White Loaf (Wu Pao Chun Champion Toast 金牌土司) Every year, I make a resolution to make more bread for my family but on the other hand, I have a love/hate relationship with yeast (I don't always have luck with it and sometimes the yeast is dead and our bread doesn't rise and we end up with a brick). Mix bread flour, sugar and yeast in the mixing bowl, mix well. so how can i not try out his champion toast recipe *✧₊✪͡◡ू✪͡, High protein flour: 300g Wu Pao-chun also won the Louis Lesaffre Cup in 2007 and a silver medal at the 2008 Bakery World Cup. Place the yeast in the yeast dispenser. There was CHICHA San Chen, Xing Fu Tang, Milksha and, most recently, Fong Sheng Hao. Just to let you know i tried this and we love the results. 1. Add in the butter and continue to knead until a dough … 2. All rights reserved. 300gm bread flour. May 5, 2019 - This is a re-visit recipe. Some of you might have come across the Wu Pao-Chun milk loaf by now. – Divide dough into 3 equal balls, then allow to rest for another 10 minutes Hi Victoria, i haven’t made a toast for a long time and when Aunty Young posted this, it totally attracted me because i have also long heard about Wu Pao-Chun (hop over to Aunty Young’s site for more information on him)…. A direct method with no need for overnight starters or long proofs. – i baked the bread for 25 mins in 170 degrees C oven After the 1.30 hour, let the dough proof in bread maker for another 20mins. This is bread heaven for me! Rest it for 10 minutes So I was really excited when I saw Victoria's post on Wu Bao Chun's Champion Toast (吴宝春金牌土司) and decided to give this bread recipe … Jun 7, 2020 - wu pao-chun champion toast | a review of the panasonic bread maker | The Domestic Goddess Wannabe Unsalted butter: 15g thanks for letting me know Adeline , 迟来的告白，。。。。。 This uses the direct method - no need for any roux or preferment. Milk: 198g, – Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture His renowned champion toast gains its popularity due to the easy-to-make recipe and soft, moist, chewy texture! – Flatten the dough into a rectangle shape and roll it up . Place the rolled dough into a 20cm x 10cm pullman tin. 原谅我的疏忽，原来你做了这超级松软的面包，还热心的帮我提点连接，啊！。。。。太感动了！ Love the texture of the bread and how it stretches when pulled apart! Back in 2008, when baker Wu Pao Chun was preparing to compete in what is considered the Olympics for bread-making, the Coupe Louis Lesaffre, he was asked if he was afraid of divulging all his recipes and guarded techniques for all the world to see.He replied: "My recipes have never been a secret. Roll out the dough again and roll up like a swiss roll. 亲爱的， Proof in a warm area for 50mins or double in size. Deflate the dough with your palm. – this bread keeps very well ~ it was still very soft on the second day (considering beijing is a very dry city), hubby’s breakfast kaya toast 웃+웃=❤ Pour ingredients into the bread maker according to the sequence listed above. – Bake in a preheated oven at 190°C for 30 – 35 minutes, * CCM also commented that the quantity of liquid can be adjusted according to the absorbing ability of your flour. Your hubby is a lucky man! A recipe that has been popular with quite a few Asian food bloggers recently. 哇，吴宝春-台湾面包逹人的食谱，一定要试！Thanks for sharing, Vic! The results are satisfying and I like the recipe for its simplicity. 结果…………整个星期都在忙着消灭土司。:P. Oh, I never hear of \”Wu Pao Chun\” but this sounds wonderful…no wonder Its called champion toast. 30g sugar. Mix all ingredients (except butter) into a dough using low speed, then use medium … I warmed the oven and turned off switch and proofed my loaf. Use dough programme to knead until proofing stage (I used a Kenwood bread machine ~ total 1.5 hours).At the end of cycle, remove proofed dough from bread machine, punch down and divide into 3 equal pieces. 2nd proofing was done in the hall where the temperature was even lower, probably 22 degrees C. it took 4.5 hours to rise to the desired height in my loaf pan (i.e. HI,if I want to use homemade wild yeast instead of dry yeast, how shall I go about adjusting the recipe ingredients? I remember making this Wu Pao-Chun toast in my rather new bread machine back then lol. Brush a coat of butter over the crust and turn onto a wire rack to cool down completely. Hi, apologies I haven\’t experimented with natural yeast so I cannot be confident to comment with the actual way of substitution. 20g butter(salted) 1tsp instantdry yeast. Bake for 40 mins or till the top is golden brown. Salt: 5.4g or 1 tsp Mix all the ingredients [except butter] into a dough using low speed, then using medium speed, knead until dough is shiny and smooth. Back in 2008, when baker Wu Pao Chun was preparing to compete in what is considered the Olympics for bread-making, the Coupe Louis Lesaffre, he was asked if he was afraid of divulging all his recipes and guarded techniques for all the world to see.He replied: "My recipes have never been a secret. Web Design by Hello Pomelo. Select "Menu 1" for basic bread. Wu Pao Chun Bakery is a famous Taiwanese bakery that has just landed at Capitol Piazza in Singapore. I caught the bug too and gave the original recipe a try here. Instant dry yeast: 3g or 3/4 tsp Remove the dough and place onto a floured working surface. 3/4tsp fine salt. This is the first time I\’ve heard of Wu Pao Chun Champion Toast! Save my name, email, and website in this browser for the next time I comment. – Add in the unsalted butter, then knead it using medium speed until it forms dough that can be stretched into a thin, translucent membrane The only problem was I find that they becomes rather dry and stiff after a day even when stored in an air-tight container. Sugar: 24g I finally made a plain white loaf with his recipe this past weekend and am amazed. 5 to the rolled up dough, then place it on the baking tray and go for final proofing for another 50 minutes Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture. 198g Fresh milk 300g Bread flour 24g Organic raw sugar (can replaced with castor or fine sugar) 1 tsp Salt (about 3g) 1 tsp Instant dry yeast (about 3g) 14g – Proof the dough for about 60 minutes