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.
 
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.