IMG_6462i 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)…. so how can i not try out his champion toast recipe *✧₊✪͡◡ू✪͡

Recipe adapted from Aunty Young

Ingredients

IMG_6477High protein flour: 300g
Sugar: 24g
Salt: 5.4g or 1 tsp
Unsalted butter: 15g
Instant dry yeast: 3g or 3/4 tsp
Milk: 198g

Directions

IMG_6473– Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture
– Add in the unsalted butter, then knead it using medium speed until it forms dough that can be stretched into a thin, translucent membrane
– Proof the dough for about 60 minutes
– Divide dough into 3 equal balls, then allow to rest for another 10 minutes
– Flatten the dough into a rectangle shape and roll it up . Rest it for 10 minutes
– Repeat step no. 5 to the rolled up dough, then place it on the baking tray and go for final proofing for another 50 minutes
– Bake in a preheated oven at 190°C for 30 – 35 minutes

IMG_6476* CCM also commented that the quantity of liquid can be adjusted according to the absorbing ability of your flour. also, the toast tends to taste a little salty, so adjust the salt to suit personal preference

Personal notes:

IMG_6464– the temperature of my kitchen was 24 degrees C when i was proceeding with the first proof. i had to proof it for 3 hours. 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. 80% full)
– i baked the bread for 25 mins in 170 degrees C oven
– i found the saltiness just nice for me (actually you can hardly taste it ~ i use organic fine sea salt)
– this bread keeps very well ~ it was still very soft on the second day (considering beijing is a very dry city)

IMG_6469hubby’s breakfast kaya toast 웃+웃=❤
definitely a keeper for a direct method toast ♡˖꒰ᵕ༚ᵕ⑅꒱

Pollution index:  70 (good)

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(27) Comments

  • Qi Qi in the house (March 13, 2014)

    这是值得收藏的好配方。
    想当年为了它的上色度,连烤了几个回合呢!
    结果…………整个星期都在忙着消灭土司。:P

  • Ling Yuen Chin (March 13, 2014)

    我也做了这个金牌面包.赞,赞,赞

  • Mel (March 13, 2014)

    Oh, I never hear of \”Wu Pao Chun\” but this sounds wonderful…no wonder Its called champion toast. 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.

  • 0620 (March 13, 2014)

    It is a great recipe, 爱它!! XD

  • 柠檬叶 (March 13, 2014)

    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。
    说是隐形人推荐加CCM指导才达到这个效果的。
    看到她这么高兴我也替她高兴,真是个有心人~~~
    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。。。。

  • 鲸鱼蓝蓝蓝 (March 13, 2014)

    超柔软的
    最近我家都没做面包
    分一点来:)

  • Xiao (March 13, 2014)

    漂亮(^_^)吴老师的这方子真的超棒!我们一家都很爱♥

  • eileen (March 13, 2014)

    我家的面包机也像客机一样。。。失联,哈哈哈哈!

  • Ann Low (March 13, 2014)

    I seldom make bread. Your bread will change me mind 🙂

  • joceline (March 13, 2014)

    临睡前来片面包吧!好让我有个美梦。哈哈哈。。

  • kitchen flavours (March 14, 2014)

    Hi Victoria,
    This is the first time I\’ve heard of Wu Pao Chun Champion Toast! It looks so soft and fluffy, beautiful texture! And I can see that this is really good with homemade kaya!

  • fromthekitchenofeloise (March 14, 2014)

    Wish I can eat your Kaya bread for brekkie today! Love the texture of the bread and how it stretches when pulled apart! This is bread heaven for me! Your hubby is a lucky man!

  • Cass (March 14, 2014)

    这个镇的好好吃,我最近也没做面包,请我吃吧

  • priscilla poh (March 14, 2014)

    Yes, agree totally with you that Wu Pao-Chun Champion Toast by far is the best bread recipe I ever encountered. It uses very little butter and plenty of milk. Milk is definitely healthier than butter cos of its nutrient value.

    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. It took me only two hours to proof bread 1st round 1 hour and 2nd round also 1 hour. I warmed the oven and turned off switch and proofed my loaf.

    I baked my loaf using this recipe on Wednesday and today Friday, loaf stays very soft and fresh. DEFINITELY A VERY TRUSTED AND KEEPER BREAD RECIPE and now I can bake bread impromptu.

    Blessings
    Priscilla Poh

  • May Law (March 14, 2014)

    我好久没做白面包了, 拿一片试试!

  • Cheryl - Bakingtaitai (March 14, 2014)

    哇,吴宝春-台湾面包逹人的食谱,一定要试!Thanks for sharing, Vic!

  • Jessie Ng (March 19, 2014)

    I like the 拉丝shot, bread looks very soft.

  • Joyce Chan (March 23, 2014)

    Hi Victoria,
    Thanks for sharing this soft, fluffy and lovely bread recipe! My hubby has commented this is by far the best bread recipe!

  • 38隐形人 (April 10, 2014)

    呵呵
    这个
    我一次我在疯
    连续五天做了五粒

  • Adeline (May 19, 2014)

    Just to let you know i tried this and we love the results. Thank you!

    • Victoria Bakes (May 19, 2014)

      thats great to hear! thanks for letting me know Adeline 🙂

  • AuntyYoung (May 27, 2014)

    迟来的告白,。。。。。
    亲爱的,
    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!
    欠你句,现在还,谢谢!哈。。。哈。。。。

  • Tze (June 25, 2014)

    Victoria, I come to look for Wo Pao Chun recipe… Keep my fingers cross, wish me luck for my baking!

  • Esther (August 8, 2014)

    Tks for sharing the wu Paola chun recipe, it\’s a keeper.

  • Rachel (September 15, 2015)

    很美的吐司

  • Sand (December 8, 2015)

    HI,if I want to use homemade wild yeast instead of dry yeast, how shall I go about adjusting the recipe ingredients?

    Thank you

    • Victoria Bakes (December 8, 2015)

      Hi, apologies I haven\’t experimented with natural yeast so I cannot be confident to comment with the actual way of substitution.

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