Wu Pao-Chun Champion Toast by Fc Ng
https://www.facebook.com/groups/platepalate/permalink/867104006677234/
https://www.facebook.com/groups/platepalate/permalink/867104006677234/
Here's the WPC recipe, I hv used 150g natural yeast to replace commercial yeast.
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
Methods:~
★Place all the ingredients into a breadmaker/mixer (add in butter only when dough is formed ) Knead till window pane stage & proof the dough for about 45min or double in size.
★Then punch dwn & flatten the dough to degas, devide into 3 equal portions, shape it round, cover with clingwrap or damp cloth to rest for about 15min.
★After 15min, roll out the dough to oval shape, turn over with the smooth side facing dwn, roll it up like swissroll (I repeated this step twice), seal up the opening end , put into pullman tin and proof till 80% full.
★Eggwash on surface and baked in preheated oven at 180ºC-200ºC for about 35min , unmould & cool the loaf completely n store in an airtight container.
Enjoy!!!
Ps:
¤Final proofing, I placed the dough inside oven with a glass of hot water
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
Methods:~
★Place all the ingredients into a breadmaker/mixer (add in butter only when dough is formed ) Knead till window pane stage & proof the dough for about 45min or double in size.
★Then punch dwn & flatten the dough to degas, devide into 3 equal portions, shape it round, cover with clingwrap or damp cloth to rest for about 15min.
★After 15min, roll out the dough to oval shape, turn over with the smooth side facing dwn, roll it up like swissroll (I repeated this step twice), seal up the opening end , put into pullman tin and proof till 80% full.
★Eggwash on surface and baked in preheated oven at 180ºC-200ºC for about 35min , unmould & cool the loaf completely n store in an airtight container.
Enjoy!!!
Ps:
¤Final proofing, I placed the dough inside oven with a glass of hot water
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