I finally made this very famous Wu Pao Chun Champion toast (吴宝春金牌土司) on the very same day that I made my rice cooker chicken wings.
What is special about this loaf bread is that it requires no dough starters unlike Alex Goh's sweet bread dough or the Hokkaido Milk Loaf, yet the bread has a very soft and fluffy texture even on the 2nd day. Also there are no eggs involved, so it is very suitable for vegetarians/vegans!
Btw, this bread is called the Wu Pao Chun Champion Toast (吴宝春金牌土司) based on the famous taiwanese baker Wu Pao Chun, and this recipe has been circulating non-stop in the chinese blogosphere for the last few months. This is really a very good white bread recipe, and since my bread turned out to be pretty short and ugly, I am definitely gonna try again next week with the same recipe but maybe using a different bread tin or maybe baking it directly in my bread machine, to see if it makes a difference.
300g bread flour
24g castor sugar (2 tbsp)
4g salt (3/4 tsp)
3g instant yeast (1 tsp)
198g milk **15g unsalted butter
** Note that you have to be very precise about the amount of liquid, it should range from 196g to 200g. Pls use a measuring scale and do not use measuring cups.
1. Place all ingredients (except butter) into the bread machine or stand-mixer and mix with low speed, followed by medium speed to knead it into a shiny and smooth ball.
2. Add in the butter and continue to knead until the dough is pliable (smooth, soft and elastic). (I used my BM's dough function to knead for about 40 min, following the time required for Alex Goh's sweet bread. My dough was not sticky to the touch.)
3. Shape it into a ball with the smooth side facing up, cover with greased cling wrap and leave it to proof in a draught-free place for about 1 h or until doubled in size.
4. Punch down the dough and divide it into 3 equal ball-sized portions and let them rest for about 10 min. (My dough was about 538g in total, so I divided them into 180g each.)
5. Using a rolling pin, flatten each piece of dough into a rectangle and roll it up like a swissroll, and let them rest for about another 10 min. (It was mentioned that we should poke any air bubbles with a toothpick, I did not do that, maybe that was the reason why one of my rolls split open like a french loaf ?)
6. Place the 3 pieces of dough into a 400g Pullman bread tin. Cover with greased clingwrap and leave it to proof in a draught-free place for about 50-60 min.
7. Just before baking, brush the bread with a layer of egg-wash (you can skip that if you cannot take eggs). Finally bake in a preheated oven at 190°C for 30 - 35 min. (I baked mine for 30 min on the lower shelf, such that the top of the bread was at the middle of the oven. If the top turns too brown, cover with a piece of aluminium foil in the last 5 to 10 min.)
This post is submitted to YeastSpotting.