Friday, 21 March 2014

吴宝春金牌吐司 Wu Pao-Chun Champion Toast pullman tin/ breadmaker recipes (中英食谱教程)

Yum
Top: loaf by breadmaker / Bottom: pullman tin loaf baked in oven

This week is March school holiday and with the kids at home, I am busier and also preparing and coaching my girl for her ABRSM music theory examination tomorrow. However, I managed to find some time to try out Wu Pao-Chun Champion Toast (吴宝春金牌土司) recipe which I saw in Victoria's blog last week.  


I first heard of this name Wu Pao Chun (吴宝春) from my dear hubby when he visited Taiwan last April and was introduced to the 'Wu Pao Chun Bakery (吴宝春面包店)' located in No. 19, Siwei Third Road, Lingya District, Kaohsiung City 802. Wu Pao Chun is a Taiwanese baker who clinched the title of 'Master de la Boulangerie' in the European-style bread category of the 2010 Bakery Masters competition in France. People would throng to his bakery to queue up even before the opening time at 10am to get the winning champion "Millet-wine, rose petal and dried lychee bread" which is limited to 100 loaves per day. You can visit his website here for more information about his bakery. 

I took out my pullman tin for the first time to use it for this recipe. I used the breadmaker to knead the dough, after proofing, transfer to the pullman tin to bake in the oven. The bread is VERY soft, tasty and nice, I ate a few slices with kaya and butter spread at one go! The loaf is finished within a day....haha! 

The next day, I used the breadmaker to bake a loaf using this same recipe. The texture of the breadmaker loaf compared to the pullman tin loaf is slightly less soft but overall taste is still as good! 

This recipe does not pale in comparison with the $5000rmb bread recipe and being a direct dough recipe, the preparation is so much easier!  I have shared both breadmaker and pullman tin methods below, do give it a try and see which method you prefer. :) 

吴宝春(台湾面包达人 - 世界面包大师金牌得主)的金牌吐司面包食谱不比$5000人民币的面包食谱逊色哦,而且是直接法,更简单,值得一试!

Wu Pao-Chun Champion Toast Recipe  
吴宝春金牌吐司食谱

Ingredients: 
198g Fresh milk 
300g Bread flour 
24g Organic raw sugar (can replaced with castor or fine sugar)
1 tsp Salt  (about 3g) 
1 tsp Instant dry yeast (about 3g)
14g Unsalted butter 

材料:

198克 鲜奶
300克 高筋面粉
24克 有机原糖 (可以用幼糖取代)
1 小匙 盐 (大约3克)
1小匙 即发干酵母 (大约3克)
14克 无盐牛油





Breadmaker loaf method 面包机做法:  




1. Place all ingredients based on the sequence listed above (except butter) into the breadmaker pan. (Note: Place sugar on the left side and salt on the right side. Make an indention at the centre of the flour and add instant yeast, make sure it does not touch the wet ingredients below.

1。根据上面列出,将所有配料(牛油除外)放入面包桶。(注:糖放左边,盐放在右边。把酵母粉放在面粉中间,确保不接触到下面湿的成分)


2. Make selection for the program, loaf size and crust colour on your breadmaker. (Kenwood BM250 - select 750g loaf, light crust and program 1 (basic). This cycle takes 3 hrs and 18mins to complete.)
2。选择程序,面包尺寸和外皮颜色。 (Kenwood 面包机- 我选择了750克重,外皮浅色。1 -基本做法 ,这个过程需要3个小时,18分钟完成)。

3. Press start, it will knead for a few minutes before it stops. Add butter at this stage.
3。按下启动键,它会揉几分钟再停止。在这个阶段加入牛油。


4. Let machine do the rest of the work.
4。让机器做剩下的工作。


Texture is so soft and fluffy! 


Sharing some personal notes 附注
1) Do not lift the breadmaker lid when the dough is rising.
1)在面团上升时,记得不要打开面包机盖子。

2) I remove the dough paddle at the last stage of kneading (Kenwood BM time 1:42) so that the bottom of the loaf will not have a big hole. 

2) 当面团经过最后的搅拌过程,我把内锅的叶片取出,(Kenwood 面包机- 取出时间1:42面包底才不会有个大洞。 

3) When the cycle completes, remove the bread immediately from the baking pan to prevent shrinking and sweating.
3)当面包烤好时后,即刻取出面包,以防止收缩和出汗。

4) Cool it on a wire rack for about 30 mins before slicing.
4)放在架子上冷却30分钟, 再切片。

5) Store in an air-tight container and consume within 2-3 days as homemade bread does not contain any preservatives.
5)存放在一个不通风的盒子里,自制的面包不含有任何防腐剂, 请在2-3天内吃完。

update:

6) This simple and versatile recipe can also be used for making small buns, adding in your favourite fillings. Or you can bake loafs adding in dried ingredients like chocolate chips, raisins, nuts etc. 
6) 这简单的食谱可以用来做小面包,包裹你们喜欢的馅料, 也可以在面包吐司加入干果或果仁哦! 

7) For improved method of baking in the breadmaker, check out this post here

7) 用改良做法面包机做出来的面包, 看这里





Pullman tin loaf method 吐司盒烘炉的做法:


1. Place all ingredients (except butter) into the breadmaker pan select dough function and press start. (I select function 8 for my Kenwood BM250) After 5 minutes of kneading, add in the butter.
1。将所有材料(除了牛油)放进面包机盘里,选择面团程序,按启动键。(Kenwood BM250 我选择8- 面团做法) 面包机搅拌5分钟后,加入牛油。


2. When bread dough is proofed, take out from the pan, punch it down, divide into 3 portions, roll up and placed in the pullman tin (I used San Neng brand, model 20552, 450g corrugated non-stick tin) as shown in the photo. Proof for 40mins until dough rises to about 90% of tin, cover the lid.
2。面团发酵后,取出,按出空气,分成三份,卷起再放进吐司盒 (我用三能20552, 450克不沾吐司盒带盖),发酵40分钟到九分满,盖上盒子。 





3. Preheat the oven 200 degrees top and bottom heat, bake for about 40 minutes.
3。烤箱预热后,以上下火200度烘烤约40分钟。








Update: 
Sharing Kymn Lee's bake using this recipe, she says," "Freshly baked loaf using Wu Pao-Chun Champion Toast recipe and adding some wholemeal flour to it. It's simple, soft and yummy! " 







分享读者 Alice用这食谱做的面包,她说 :“ 简单的食材,超凡的吐司,大家一定要试哦 !”



Sharing more readers bake using this recipe :
分享其他读者用这食谱做的面包: 











“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
"编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"



© Copyright 2014 bakingtaitai.blogspot.sg

59 comments :

prispoh said...

Yes Baking Taitai, I whole-heartedly agreed with you that Woo Pao-Chun Toast is truly the CHAMPION BREAD recipe. I found this recipe from Aunty Young blog and this recipe shall be my bread base whenever I need to bake loaves and buns.

THIS IS THE BEST AND VERY TRUSTY AND A KEEPER RECIPES

The recipe uses very little butter compared to all other bread recipes. I do not mind more milk because milk is very nutritious compares to butter.

Blessings
Priscilla Poh

Victoria Bakes said...

Wow! You even gave a comparison btw loaf pan and bread maker! Thumbs up to u.... I like that pic where u bend the slice!

Cheryl - Bakingtaitai said...

Hi Priscilla, thanks for your sharing. I truly agree that this is a very good and trusted recipe and definitely a keeper! I will use this recipe to make buns the next time. Have a blessed weekend and thanks for dropping by. :)

Cheryl - Bakingtaitai said...

Hi Victoria, thanks for your sharing on your blog and really happy to have found this champion recipe. Hee..the bended slice was actually my little boy who sneaked beside me and took a piece when I was trying to take photos of the slice bread, so I asked him to 'pose' the bread first before he can eat. ;p

prispoh said...

Thanks Baking Taitai. I forgot to mention earlier that the Woo Chun-Pao bread recipe is also very straight forward recipe because it does not require tangzhong, custard paste, gelatinised dough nor any overnight fermented dough. I can bake impromptu, hehe!

After I discovered the recipe at Aunty Young blog, I have so far baked twice and doubled the amount. It took me 5 days to finish each time but even then the bread stayed very soft and did not turn rancid/stale in spite of the very hot weather in Singapore previously.

Furthermore, the recipe does not need any whipping cream, milk powder, egg and not more 15g butter is required. Certainly milk is healthier and very wholesome than butter/oil.

VERY HEALTHY AND BEST BEST RECIPE IN THE WORLD!! I just stocked up more milk in order to bake this bread every week!

Blessings
Priscilla Poh

Cheryl - Bakingtaitai said...

Priscilla, thanks for sharing again. I like fuss-free and simple recipe especially on busy days when I am loaded with tonnes of housework and busy coaching my kids. Hmm...sounds good that the bread stays soft even up to 5 days! Next time I shall make double amount like you as one recipe portion only lasted my family of 2 adults and 2 kids for 1-2 days. :)

Anonymous said...

Hihi, i always fail in my bread making. It's either too tough or undercooked. Would like to give this recipe a try. Must I use pullman tin to bake or I can use any baking pan/tin?

Cheryl - Bakingtaitai said...

Hi there, it is not neccessary to use a pullman tin to bake. This recipe is very versatile, it can be used to make loaf bread and small buns. You may like to hop over to my FB baking page (https://www.facebook.com/BakingTaitai), look for the photo album which features the bakes by my friends and readers using this recipe to give you ideas of what to bake with this recipe. There are 12 photos there at this moment.

Nadiamummy said...

Hi I've tried to bake this once but it didn't turn out as soft as I've expected. I wondered if its because I didn't knead enough or it was the type of milk I used then. I used my 4yr old's formula milk powder as I didn't have fresh milk. Can I use low fat fresh milk?

Cheryl - Bakingtaitai said...

Hi Nadiamummy, sorry for the late reply. Received more than 100 emails and messages from readers these few days..was busy with writing my blog recipe on top of looking after my 2 kids, household cleaning, meal preparations etc. and can only reply during my break time. Ok back to your question...did you handknead or use a standmixer to knead? Either one, you have to knead till membrane stage before fermentation takes place. As for the type of milk used, I usually use 100% full cream fresh milk, more fat will make the dough softer because of reduced water evaporation.

Nadiamummy said...

Thanks for the tips!

Cheryl - Bakingtaitai said...

You are most welcome Nadiamummy You may like to try my latest recipe which yields really soft bread and stays soft for the next few days too. All in all only takes 40 minutes, amazing for a bread recipe, right?

Sharlene Chan said...

Hi.. Can I add in bacon bits? At which stage shd I add them in? Thanks so much:)

Roxana Ng said...

Hi may I know what is the size of your pullman tin.

Cheryl - Bakingtaitai said...

Hi Sharlene, yes you can. If using the breadmaker, add in the bacon bits the same time you would normally do when adding dried fruits and nuts. For Kenwood BM250, add in at the timing 2:56 when the machine beeps. If bake using the pullman tin in oven, add in the bacon bits after the dough has gone through the first proof.

Cheryl - Bakingtaitai said...

HI Roxana, my loaf pan is San Neng brand model 20552 - 450g corrugated non-stick loaf pan with lid. The dimensions are 196 x 106 x 110mm.

Karen Lim said...

Hi, may I know if the milk needs to be warm or I can use it straight from the fridge? I tried the above recipe but the dough doesn't rise... thks!

Nadiamummy said...

I tried the 40 mins bread roll. Still prefers the taste and texture of the traditional method of double proof bread. Not sure of my oven temp plays a part. Cos it always drop temp after I place the food into the oven to bake after pre-heat. Like this time I pre-heat to 220 deg according to your recipe but temp dropped to 190deg throughout the 12 mins of baking.
Wonders if I should preheat to much higher temp next time to compensate for a drop in temp later.

Cheryl - Bakingtaitai said...

Hi Karen, you can use milk straight from the fridge. In fact, I add my ingredients like flour, milk and yeast straight from the refrigerator and the dough still rises successfully. The heat generated by the vigorous kneading of the breadmaker raises the temperature of the dough sufficiently so whether you use cold or warm milk will not affect the texture of the bread. If the dough doesn't rise, the yeast may be inactive or dead, that can happen to a new pack of yeast too. A few readers have the same problem, after they changed to another pack of yeast, the problem is solved and their bread rises beautifully. This was discussed in my FB baking page, you can hop over there to take a look.

Cheryl - Bakingtaitai said...

Hi Nadiamummy, it seems that you need to calibrate your oven thermostat. It shouldn't drop that much after you place the food in. You can try to pre-heat higher but do place an oven thermometer inside so that you will know the actual temperature in the oven.

ESTHER YEO said...

Hi Cheryl, like to seek yr advice on why the loaf bread turns out crumbly when sliced.

Tks

Cheryl - Bakingtaitai said...

Hi Esther, you may have added too much flour, yeast or overproofed the dough.

Jessica Koh said...

Hi Cheryl,

Thanks for your clear instructions and pictures... unfortunately I think I still made some mistakes along the way..

I tried yr WPC recipe yesterday, followed all instructions except that I changed 30g bread flour to wheat flour, used HL low fat milk and used a hand mixer with dough hook to mix ingredients. I threw all the ingredients in together with yeast separated from sugar and salt and then mixed. Then hand kneaded for 30-45 minutes till window pane. Proofed with cling wrap till double for about an hour, added cranberries and choc chips and then proofed for another 40 minutes with cling wrap and then baked for 15-20 minutes. I used 3 small containers instead of a Pullman tin.

Wonder why did my bread turn out hard? Is it because with wheat flour I need to proof longer? Over knead? Over/ under baked? Should not throw all the ingredients together? Because I notice in your 'pullman' instructions you said to put all ingredients together but in the breadmaker one, you advise to put ingredients in separately, avoiding yeast from liquid. Can you please advise me what could have gone wrong? Thank you!!

Cheryl - Bakingtaitai said...

Hi Jessica, you may have over-knead, over-proofed or over-baked or inactive yeast will also cause dense bread.

marsqurine said...

Hello Cheryl! I chanced upon this blog and I was very excited to try out this recipe! It's my first time using Kenwood BM256. I followed this recipe exactly (other than accidentally pressing dark crust XD) but my bread remained dense and didn't rise much. I am using Bruggerman instant yeast too! Also, during the final bake, small bubbles could be seen at the corner of the Breadmaker which might be butter not mixed well with the dough. May I know if there are any tips for me? Thank you so much :)

Cheryl - Bakingtaitai said...

Hi marsquirine, I suspect the problem may lie with the yeast. Even a new pack of yeast may be inactive or dead thus causing dense bread. As for the butter not being well mixed with the dough, I usually use butter softened at room temperature. When I add the butter in, I will use a spatula to spread the butter all over the dough. When the mixing start again, I will also use my spatula to scrap whatever is left on the side of pan to mix into the dough. It is alright to keep the lid open while you check during the mixing stage. However do keep the bm lid closed during proofing and baking stages. Hope this helps, :)

Sing Yee Fong said...

Hi for this WPC recipe can I add in fruits n nuts? Is it Ok to add in d butter from d start with other ingredients to knead in d breadmaker?

Cheryl - Bakingtaitai said...

Hi Yee Fong, yes you can. Would not advise you to add butter form the start as it would affect the dough texture and taste.

Sing Yee Fong said...

I am using Serverin breadmaker brand when will I know when to add in the butter?

Cheryl - Bakingtaitai said...

I do not know about other brands of breadmaker except Kenwood which I am using. For Kenwood, it will rest for 5 mins after kneading 5 minutes and that's when I'll add in the butter.

Sing Yee Fong said...

Tks will try

T Boutique said...

Hi Cheryl, i just started to have my baking space after i have a new home (finally). i am so excited when i found your blog as i am also using Kenwood BM250, i follow the recipe provided, seems like the bread made is more dense than what we usually buy from commercial store. i am happy to see ur modified method, i m going to try it out tomorrow. i am just curious, do u ever try to use this breadmaker to make cake? could you please share with me? i tried it yesterday, it came out with a high crumb, dense, dry cake, which my family dont really enjoy... i would be happy if we could just put all the ingredients in (for cake making) like what we make bread and i have fresh cake next morning to eat as breakfast before all of us go to work... ^^

Cheryl - Bakingtaitai said...

Hi T Boutique, sorry for the late reply as I just returned from my holidays. I have not used the breadmaker to bake cake as there is no temperature control and I do not think the cake will turn out nice baking with it since I can't adjust the temperature and timing. Ya, when I got the Kenwood BM, I tried the recipe that came with it and didn't like the dense texture. How do you like this WPC recipe using the BM? Generally, we can't achieve exactly like those store bought ones as we used all natural ingredient which is much more healthier whereas they used chemicals like bread softener, bread improver etc.

Angela C. said...

Hello~
What size is your loaf tin? I've been wanting to bake Wu Pao Chun toast for weeks. :)
Thank you!

Cheryl - Bakingtaitai said...

Hi Angela, the size of my loaf pan is 20 x 11 x 11cm. This is my favourite bread loaf recipe and I will bake it at least once a week!

Sing Yee Fong said...

Hi Cheryl , is this eggless recipe ?

Cheryl - Bakingtaitai said...

Yes, this is an eggless recipe. An awesome recipe to try!

Miao Miao said...

I dont own a BM or Mixer, do u think I can successfully make this recipe by hand?

Cheryl - Bakingtaitai said...

Yes, why not, just hand knead the dough to window pane stage (which more effort is required as compared to using machines) and follow from step 2 onwards for the pullman tin method.

Ming said...

Hi
What the different between the brown & blue packing of the Bruggeman yeast? I noticed yours is blue. If brown type can be use to bake bread ? Mingli

Cheryl - Bakingtaitai said...

Hi Mingli, according to the store assistant, the brown packing is for making sweet buns and the blue is for making loaf bread. But I just use the blue packaging for making all types of bread as the brown one does not come in small packet.

Ming said...

Hi Cheryl, thanks for the info. I bought the brown packaging last wk. Hmm , can the brown packaging use for both sweet bun & bread loaf?

Cheryl - Bakingtaitai said...

Sorry, I can't advise as I have not used the brown one before.

Nutella said...

Love your clear instructions, Bakingtaitai! Especially useful for me as I'm using the same BM250 Breadmaker! Hope to see more posts on making cakes/ spreads using the BM. Keep it coming! :D

WhoAmI said...

Hi, I tried twice to make this bread, however the result is not good, it turn hard on second day and even first day is not very soft, do you know what could be the problem? I follow exactly the steps.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi WhoAml, even if you follow exactly the steps, results will not be exactly the same as mine due to difference in brands of breadmaker, oven, brands of ingredients, temperature of room etc. There are many reasons why your bread is not soft, eg. yeast inactive, dough did not knead till window pane stage (meaning when you stretch the dough to a thin membrane, it will not break apart), over-proofing, over baking etc. Bread making is not so straight forward, there are many knowledge to it, please google to read up more about it.

WhoAmI said...

Thank you.

Nutella said...

When using the convection oven to bake, do you use fan - forced or no fan?

Cheryl - Bakingtaitai 烘焙太太 said...

If fan-forced is used for any recipe in my blog, I will definitely mention it.

Joyce Tan said...

Hi bakingtaitai,

I made this for my diabetic dad omitting the sugar and it worked! He loves it! His sugar level shoots when he consumes commercial breads. I'm thinking to make it healthier for him by making wholemeal loaf. Can I have your advice whether I'm able to replace half wholemeal flour and bread flour? Many thanks!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Joyce, if you replace half with wholemeal flour, the loaf will turn out very hard. For wholemeal loaf, the wholemeal flour usually makes up about 10-15% and the rest are bread flour.

Isabelle Lum said...

Hi Joyce, can I check is there a specific yeast that I should use, I try with bake king, but all my bread all can't rise. I use the same bread maker as yours. sigh

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Isabelle, my name is not Joyce but Cheryl. I have not tried any other brand of yeast except Bruggeman (the one you see in the ingredients photo) as I never have any problem using it. Reason why your bread did not rise could be due to bad yeast, that could happen to a brand new pack too, or after opening, you did not store it properly. I usually store my opened pack of yeast in an air-tight container and put it in the freezer. Also, your measurement of ingredients may be inaccurate, a digital weighing scale that can weigh up to 1g is recommended for use in baking as you have to be very precise in measurement unlike cooking which you can just estimate. Another reason could be you have put the salt too near the yeast thus killing it and bread could not rise. Please follow my instructions carefully and you should not have any problem with baking a loaf successfully.

Jessie Tan said...

Hi I m using mayer breadmaker, will try and see if it works. :P

Chloe Yuan said...

Hi Cheryl. 我是烘焙新手。尝试做了这个白吐司食谱,成果出来很满意。谢谢你的分享!这个食谱可以做1kg的吐司吗?材料分量要加多少?

Cheryl - Bakingtaitai 烘焙太太 said...

Chloe妳好,如果用面包机做1kg的吐司,材料份量 x 1.33 就可以了。

Chloe Yuan said...

好的,谢谢您!^_^

BabeTanya said...

Hi Cheryl,

My BM is 500g loaf, how should I convert the measurements?


Thanks in advance.:)

Cheryl - Bakingtaitai 烘焙太太 said...

Hi BabeTanya, for 500g loaf, just use 2/3 of ingredients will do.

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