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.

Notes:
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

Ingredients:
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

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.

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