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Wu Pao-Chun Champion Toast





This is a re-visit recipe. I remember making this Wu Pao-Chun toast in my rather new bread machine back then lol.

This uses the direct method - no need for any roux or preferment. I was surprised by the texture of it because it's considered really soft for direct method. Furthermore, it uses very basic pantry items as ingredients.




 


However, I think I might want to try out using autolyse method (take a look at the autolyse method here) the next time I want to make this loaf of bread, just to compare the texture :)



Wu Pao-Chun Champion Toast
(Makes 1 Loaf of Bread in 450g Bread Tin)

Ingredients: 
-  198g Fresh milk
-  300g Bread flour
-  24g sugar *I replaced with 20g demerara sugar
-  1 tsp Salt (about 3g)
-  3/4 tsp Instant dry yeast
-  14g Unsalted butter 

-  Topping: Dried cranberries, rolled oats, sugar
-  Glaze: Egg or milk





Method:
1.   Place all ingredients in bread pan; yeast into yeast compartment, start bread dough cycle. I am using Panasonic SD-P104, Mode 9, Bread Dough. It takes about 1 hour from kneading to first proof (I waited 15 mins further after proofing is done).


2.   After first proof is completed, divide dough into 3 portions. Roll the dough into balls, cover with cling wrap or clean damp towel,  and let rest for 10 mins.


3.   Press out air using your rolling pin. Roll each dough into rectangular sheet, and swiss roll it up. Set aside to rest for another 10 mins.


4.   Once again, taking each dough, roll into rectangular sheet and swiss roll it up. Using your hands, roll each dough into longer logs.


5.   Braid the 3 long dough into 1 main dough. Pinch and seal both ends. Place into lined baking tin.


6.   Proof for about 1 hour, or until 90% full.


7.   Preheat oven to 180C. Brush the top of the bread dough lightly with egg or milk wash. Sprinkle toppings.


8.   Bake in preheated oven 180C for about 30-35 mins. Let cool completely before storing in air-tight container.










Note:
-  After the first proof in step (1), I have split the dough into 2 portions, and then continue each portion from step (2) onwards. Thus, in step (2), I had 6 balls of dough. I baked in normal cake loaf tin.

-  I have used milk to lightly glaze the top of the bread dough, however, I find egg wash is able to "hold" the toppings better than milk :)

4 comments

  1. Hi Cherie

    Although I like Wu Po Chun straight dough method initially but I think from my experience, I prefer using the custard paste dough method most of the time. The latter seems to yield better result and the loaf rises quite tall while it was baking in the oven.

    Blessings
    Priscilla Poh

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    Replies
    1. Thanks for sharing this, Priscilla! :)

      Yes! Are you mentioning about the cooked/water roux? I think that's really the best, but sometimes I am just kind of "lazy" lol!!

      By the way, do you have any nice water roux bread recipe to share? :)

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  2. Hi Cherie

    Thanks for your kind response.

    I was talking about the custard paste, not water roux which is tang zhong method. Custard paste is better and the format: 1 yolk, 65g milk, 15 bread flour, 10g sugar and cook all ingredients like as water roux until porridge constituency. When cool, add 250g bread flour, 25g sugar, 1 tsp yeast, 25g or 30g butter, 1/2 tsp salt, 100g water or more (depend) and knead. Method as per bread making. You may goggle The Kwoks Viewfinder or Small Small Baker: Ultra Soft Custard bread, for the recipe. You can omit milk powder if you do not have.

    Hope you will give this bread making method a try and compare.

    Blessings
    Priscilla Poh

    ReplyDelete
    Replies
    1. Thanks Priscilla for sharing this! I didn't know about this bread though! Will google for these 2 bloggers' recipe, and I hope I get some time to try it out! :)

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