wu pao-chun “moo-moo” champion toast “花牛”吴宝春金牌土司 ( c//”-}{-*x)

Recipe adapted & modified from my last wu pao-chun champion toast 

Ingredients (makes a full 9 x 3″ loaf)

300g high protein flour
24g trehalose (feel free to replace with normal sugar)
3g salt
15g unsalted butter
3g or 3/4 tsp instant dry yeast
198g milk

2 tbsp cocoa powder mixed with 1.5 tbsp hot water

食材 （可做满一个 9 x 3寸烤盘）

高粉 300克
海藻糖 24克 （可用白糖代替）
盐 3克
奶油 15克
牛奶 198克
酵母 3克

2大匙可可粉融化于1/5大匙热水，备用

Directions/做法

– Mix all ingredients (except butter) into bread machine and knead it into a shiny and smooth texture
除奶油之外，将全部材料放进面包机里

– Add in the unsalted butter, then knead it using medium speed until it forms dough that can be stretched into a thin, translucent membrane
搅打成团后，加入奶油,继续搓揉至扩展阶段

– Divide dough into 2 equal portions, and add cocoa mixture into one portion. knead till cocoa is well incorporated
将面团平均分成两份。其中一份加入可可湖，搓匀

– Proof the dough for about 60 minutes
打好的面团，用保鲜纸盖好，发酵60分钟

Flatten dough and divide into 10 equal portions for each dough. Rest dough for 20 mins
发酵好的面团排气，各面团分割成10等份。 分割好的面团静置20分钟

Punch all dough portions down once again, then alternate and place original and cocoa dough in 2 layers
再次排气, 然后混合交错地排成双层

Press dough together so that there is no air in between the loaf
用手压紧，使内部不留空隙

Give the dough a twist (like how you will squeeze water out of a towel)
稍微拧一拧面团

Place dough into pan and allow to rise till double in size. It took me 90 mins
将面团放入烤盘，进行二次发酵至八分满

Bake on second lower rack of preheated oven at 190°C for 30 – 35 minutes. i baked mine for 28 mins
发好的面团放入预热至190摄氏度，中低层烤箱烘焙30-35分钟即可。 我的面包就烤了28分钟

Pollution index: 99 (good)