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
Ingredients
- 300g bread flour
- 24g sugar
- 1 tsp salt
- 15g unsalted butter
- 3/4 tsp instant dry yeast
- 198g milk
Steps
- 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
Note: I combine all the ingredients and let my breadmaker handle steps 1 and 2 using the Dough programme.
This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen from My little favourite DIY, hosted by Tze of Awayofmind Bakery House.
Wow! Your bread sure looks very cottony soft! Some years back there was this Japanese bread (can't remember the name) that is sliced thick and very soft. I used to buy it from the Jusco bakery ages ago and I remember that it was quite pricey too. I would love to be able to bake bread but I get cold feet every time. And oh, that nutella and banana sandwich is a great idea!
ReplyDeleteHi, glad to discover your blog through linkup, i like the lovely texture on your milk bread.
ReplyDeleteThanks for linkup with Little Thumbs Up!
My bread loaves always have wholemeal flour. Think I must bake this milk loaf with just bread flour and eat it as you suggested. Reminds me of Kopitiam roti bakar. The bread looks so fine, soft and fluffy.
ReplyDelete@PH: I remember buying the bread that you mentioned too and i think it was priced at RM18 per loaf, very pricey indeed. I think it was the Japanese Cream Loaf and you can find quite a few of our friends have baked it too. You should give bread making a try, it's not that difficult :)
ReplyDelete@Tze: Thank you for visiting and compliments. My pleasure to link up to LTU.
ReplyDelete@Kimmy: Your bread are much healthier but my son doesn't quite like wholemeal, so i make white ones once in awhile to make him happy :)
ReplyDeleteLove the old fashion sugar butter toast :D I used to have 2-3 slices of these for breakkie when I was little.
ReplyDeleteAlmost award-winning bread recipe!!! I'm listening...
Amazing results with such simple steps...we keep trying all the latest fads of baking bread that sometimes we forget about the basic ones...I'll give this a try when I want to bake quick easy bread without all the extra steps of cooking dough or making starter dough:D
ReplyDeleteBread made with milk has such a soft and airy texture...almost like a cake. Those toasted slices look marvelous too.
ReplyDeleteagreed with Angie, bread made with milk, usually resulted very soft texture..must try this recipe soon.
ReplyDeleteyour first pic tells it all, very soft and white . I am so tempted to try too!
ReplyDeleteAde , I bet this bread tastes like the real mccoy :D The texture looks really soft and cottony ! I love the sugar butter toast , it reminds me of childhood days .
ReplyDelete