This is a big name! Wu Pao Chun is not only a famous baker in Taiwan but he made waves internationally when he clinched the title of Master Baker in the bread category of the 2010 Bakery Masters competition (Les Masters de la Boulangerie) held in Paris. It is said that people throng his bakery everyday to buy his award winning Millet Wine, Rose Petal and Dried Lychee Bread, quite a mouthful, huh. I have not had the opportunity to try any of his bakes though.
This is not his award winning bread (can't expect him to share it, can we?) but another known as Champion Toast. I first saw it at Victoria's blog, who credited Aunty Young who adapted from ccm2poco where the recipe was first shared. Thank you, ladies! Although i may not know how close this is to the real mccoy this recipe is a keeper for sandwich bread. It is a simple recipe with just a few ingredients but the result is satisfying. The bread that it produces is really soft and it stays soft for 3 days. The other good thing is the fat content is low, only 15g.
Cottony soft bread
Make a Nutella banana sandwich. Spread some nutella on a slice of bread, top it with some banana slices then cover it with another slice of bread. Toast it in the oven for 3 minutes and you will have warm crisp bread, slightly runny Nutella and soft bananas in between!
Does this bring back old memories for you? I remember eating more of this when i was a kid. I had my late grandma in my thoughts when i made this, she loved toast made this way. Spread on some butter, sprinkle some sugar and toast it until it's all hard and crunchy!
Reference: Victoria Bakes /Aunty Young/ccm2poco
- 300g bread flour
- 24g sugar
- 1 tsp salt
- 15g unsalted butter
- 3/4 tsp instant dry yeast
- 198g milk
- Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
- Add in the unsalted butter, then knead it using medium speed until it forms dough that can be stretched into a thin, translucent membrane.
- Proof the dough for about 60 minutes. (Until about double the size)
- Divide dough into 3 equal balls, then allow to rest for another 10 minutes. (Skipped)
- Flatten the dough into a rectangle shape and roll it up . Rest it for 10 minutes
- Repeat step no. 5 to the rolled up dough, then place it on the baking tray and go for final proofing for another 50 minutes. (I used a Pullman tin for a 450g loaf and put it to bake when it was 90% full . I baked it uncovered)
- Bake in a preheated oven at 190°C for 30 – 35 minutes