吴宝春金牌土司 Wu Pao Chun Champion Toast

This recipe has been used by many FB bakers for quite sometime. It just "shook" the home-bakers where everyone was baking this bread. It took me a while to realise (late adopter) and decided to have try. This bread was pretty easy to bake, and good thing is, it really produce a very soft and light bread. It's a true keeper.
bread_toast01 

Recipe for 吴宝春金牌土司Champion Toast (baked mine in flower mould), adapted from Aunty Young, originated from ccm.
Makes a flower mould (dough weight about 550g)


Ingredients:

300g Bread flour
24g Castor sugar
4g Salt
15g LIV unsalted butter
198g Fresh milk
3g Instant yeast

Method :
1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
2. Add in the butter and continue to knead until the dough is pliable (smooth, soft and elastic).
3. Shape into a ball, cover to rest dough for about 1 hour or double in size.  
4. Flatten the dough into a rectangular shape.  Roll up swiss-roll style.
5. Place the dough into your prepared tin.  Cover and leave to proof for about 50-60 minutes.
6. Bake in a preheated oven at 190°C for 30 minutes.

7. Remove from the mould and let it cool completely before slicing.
bread_toast02

4 comments:

Anonymous said...
February 8, 2015 at 10:43 AM

Passionate About Baking, true very healthy Wu Pao Chun recipe with little butter and yeast used for the amount of bread flour. It is great to use this recipe as a base in making different buns too.

Blessings
Priscilla Poh

Passionate About Baking said...
February 8, 2015 at 11:24 AM

Hi Priscilla,
I agree. I will try to bake buns with it next time. For me, loaf is easier when there is time constraint. :p

DG said...
February 23, 2015 at 1:39 PM

Hi Jane,

I love your flower mould. I wish you & your family a happpy & prosperous new year :)

Passionate About Baking said...
February 23, 2015 at 1:50 PM

Happy lunar new year Doris. Hope you have a wonderful Goat's year ahead!

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