25 June 2014

Wu Pao Chun Champion Toast 吴宝春金牌吐司

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.

1. All measurement using cup measure.
2. The dough divide into 2 portions.
3. The second proofing done in a preheat oven at 50C and off the heat. Let the dough (with cover) sit in the warm oven to get the 80~90% full dough. This ensure the toast come out beautifully square.
4. The different type of flour absorb water differently, make sure to add the milk/water gradually. Add in about 180g (cup measure) first, let it knead for a while and slowly add more. Use hands to feel the dough texture is important. 
5. Grease the bread tin with a bit of butter, when you brush the butter on tin, make sure it is in upward stoke (my habit), then lightly flour the tin.
6. Bread tin size: 7.5" x 4" x 4"
7. Make sure don't over baked! 

Oh my! I should invest in the bread cutting gadget! 

Recipe adapted from Victoria Bakes with minor change

300g bread flour
24g sugar
1 tsp salt
15g butter
3g dry instant yeast
135g water (omitted)
69g milk (210g milk) note: milk has to add in gradually

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.

I'm linking this post to Little Thumbs Up (June 2014 Event: Butter) organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY and hosted by Jozelyn Ng of Spice Up My Kitchen


  1. 看来我真的不可再错过这好食谱了。。。呵呵

  2. 这面包我也做过两次,真的很喜欢它的柔软。你很厉害,那么软的面包你可以切到那么整齐~

  3. Tze, this champion toast recipe is definitely a keeper, love its softness and ability to do yoga..haha! Thanks for the mention!

  4. Can I know the sizes of your bread baking mould to make this sandwich Champion Toast ?

  5. 哇。。。这个面包真的很红、也很柔软,看来我也得快快动手了。嘻嘻~~

  6. Hi Tze,

    You are back baking again! How is the weather at Qatar? We are getting very chilly winds here and a lot of people got sick :(

    Very nice and soft champion toast!


    1. hi Zoe, Qatar is now going into hot summer daily temperature easily hit 45C scorching hot sun! is going up somemore. i will take my two months summer holidays break soon. Try to clear as much as i can from my pantry :)

  7. This is popular recently. I should give it a try :) It looks soft.

  8. Hi Tze, I was planning to make this Wu Pao Chun champion toast this weekend. Your bread certainly looks beautiful, especially when it can 'do yoga', haha. Can you tell me what is the size of your Pullman pan?

    1. hi Veronica, i measured the bottom of it is 7.5" x 4" x 4" height

  9. I have tried this bread too but did not blog about it because I was really busy! Yours has very nice open crumbs!

  10. I bookmarked this as well, gonna bake soon, cannot hold any more, my baking list is going to have a explosion hahahah

  11. Hi Tze

    I am one definitely will stick to Wu Po Chun Champion Toast recipe as base for my bread making. Recently I overstocked Pillsbury all purpose flour (AP) and do not know what to do. Googled and bought Vital Wheat Gluten (VWG) from Phoon Huat to add to my AP flour and turned it into bread flour. I shifted 260g AP + 40g VWG which gave me 300g bread flour.

    The toast turned out like yours, can do yoga.

    Excerpts taken from Frieda Franchina on the benefits of using VWG as follows:

    What is vital wheat gluten? Basically it is wheat flour with most of the starch taken out. It is a natural protein derived from wheat that is very concentrated. Just 1-2 Tablespoons added to your bread recipes will give you:

    • additional protein
    • gives strength to yeast to work well when raising
    • extends the shelf life of your bread
    • traps the gases given off by the yeast, enabling the dough to raise higher
    • provides elasticity, strength, added texture
    • helps retain moisture in bread
    • helps prevent crumbling

    This is what I believe gives me the soft, light 'wonderbread like' texture to my whole wheat breads and extends the shelf life to at least 4-5 days before it gets moldy.

    In case you have excess AP flour and do not know what to do, the above will solve your problem.

    Priscilla Poh

  12. I like how you described the bread. Yes, yoga is not a problem for it :) This is fast becoming my go to recipe when i want to have some hassle free bread.

  13. Hi, Tze...I have saw many bloggers baking this but I have yet to try....I have never bake a toast on my own...heeheehee
    Thanks for linking up with LTU!

  14. A beautiful loaf of bread - great yoga position!

  15. wow..great yoga position..haha....thanks for your tips tze, will take note !


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