Sunday, 9 March 2014

吴宝春金牌土司(Wu Pao-Chun Champion Toast)

吴宝春金牌土司 - 一个安迪在用心跟面包谈恋爱之前,
屡屡与之察身而过的面包极品。
 Even before I had a passion for baking bread, I have already heard
 of the Wu Pao-Chun Champion Toast.   




今天总算托神秘女郎 - 38隐形人的福,
大爱无私的给安第迪引荐,来自ccm2poco的食谱。
我烘了这闻名遐迩的“金牌土司”,
感恩啊!
With encouragement from fellow blogger 38隐形人 who recommended ccm2poco's recipe, I baked the famous "Wu Pao-Chun Champion Toast". A big thanks to both!


吴宝春乃台灣知名的麵包師。
2008年,他曾经參加在法國巴黎舉行的路易乐斯福世界杯面包大赛并奪下歐式麵包的個人優勝奖。 2010年吴宝春代表台灣参加世界盃麵包大賽,打敗其它七國的選手,獲得世界麵包金牌(冠軍)。(更多详情在这。。。。)
这个虽然是直接法却超松软的土司就是研自这位面包大师。
顾名思义,吴春保金牌土司。 
Wu Pao Chun is perhaps the most well-known Taiwanese baker.
In 2008, Wu Pao Chun was the individual European bread winner.
In 2010, Wu Pao Chun represented Taiwan to participate in the inaugural World Cup in Paris Masters Bread (LES MASTERS DE LA BOULANGERIE), Wu Pao Chun defeated the other seven country participants, and further won the European-style bread group(Pain) world champion.(more info here..)
This easy-to-make yet also superbly soft toast owes its existance to this Master Baker, hence it is named after him.






发现面团过湿,惊慌之下,加粉,烘焙时又开盖,高温。。。。。。。结果。。。“它”发育不良:(  
这是第一回用了135克水+ 69克牛奶,
结果面团过湿,较难操作,最后给我搞砸了。
This bread was my first try at the Champion Toast, using 135g water and 69g milk. In the end, the bread was too moist and didn't  turn out nice.


   
后来再到回ccm的家,看到他给我的留言如下:
“这个面包含水量很高,如果要保险一点,可以将水份安排在196克-200克之间,因为不同品牌的面粉吸水量都不一样,吴师傅的面包配方比较偏咸,如果觉得味道带咸了,可以稍微减一减盐的份量。”
After that, I went back to ccm's blog and saw her reply to my comment, "The recipe of this bread has a high liquid content, so to be on the safe side, you can adjust the liquid amount to be about 196-200g. Different types of flour also have different abilities to absorb liquid. Wu Pao-Chun's recipe is a little salty, so if you find it too salty, you can also reduce the salt."




结果我尝试只用198克牛奶,完全不用水,
今天再次挑战,终于皇天不负有心人。
我。。。。我满意了!
谢谢ccm和38,
我感动于你们的热心分享,协助。
So I tried using 198g of milk without water instead, and was really pleased with the results. Thank you, ccm and 38! I'm really touched by your helpfulness and selfless sharing.

食谱参考:ccm2poco
自己稍作调整

材料:                  Ingredients :
高粉 300克         Bread flour 300g
糖 24克               Castor sugar 24g
盐 4克                 Salt 4g
奶油 15克           Butter 15g
牛奶 198克         Fresh milk 198g
酵母 3克             Easy-bake yeast 3g



做法:
1。 除奶油之外,将全部材料放进面包机里。
2。 搅打成团后,加入奶油。
3。 打好的面团,用保鲜纸盖好,发酵60分钟。
4。 发酵后的面团,分成3份, 休息10分钟。
5。 擀开长型,再卷起,(如果有气泡就用牙签戳破)休息10分钟。
6。 第二次擀开再卷起,放进模子。进第二次发酵50分钟。
7。 以190度烘烤30-35分钟。






Method :
1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.

2. Add in the butter and continue to knead until the dough is pliable (smooth, soft and elastic). 

3. Shape into a ball, cover to rest dough for about 1 hour or double in size.  
 
4. Punch down, divide dough into 3 equal portions.

5. Flatten the dough into a rectangular shape.  Roll up each piece swiss-roll style.  

6. Place prepared dough into Pullman's tin.  Cover and leave to proof for about 50-60 minutes.


7. Bake in a preheated oven at 190°C for 30 - 35 minutes.


面包体松软,香中带微咸,
以直接法来说,这是一个难得的好食谱,
感谢吴宝春大师的创意分享
Soft, fluffy and fragrant, this bread recipe is very fantastic. Thank you Master Wu Pao-Chun for this ceative recipe.

***** Enjoy!*****

34 comments:

  1. 哦你用那个204g水分的食谱哦
    我以为我link给你的是198g的那个嘛,人家ccm师傅调整过的嘛哈哈
    哈哈不过成功了就好啦

    ReplyDelete
    Replies
    1. 来,让我抱抱
      谢谢
      没关系,失败乃成功之母,至少将来儿孙问起,
      我知道问题的解决方案
      哈。。哈。。。。

      Delete
    2. 哈哈
      对啊就调整水分
      勤劳的话做新食谱
      每次都留五到十克的水
      我比较不勤劳
      每次都是出锤才减哈哈
      我刚又做了一个自由大师的炼奶吐司
      也很不错嘻嘻

      Delete
    3. 自由大师的书本
      柠檬叶才刚刚给我从中国带回来
      我还在慢慢欣赏
      练奶土司?

      我留意
      再接再厉

      Delete
    4. 练奶土司没有在 快乐手做面包 里面
      网上找会有
      呵呵
      加油

      Delete
    5. 有哦
      在另一本“跟爱和自由一起做面包”
      第119页

      Delete
    6. 哦这本有。。很好
      昨天去书局摸到
      不过没有仔细看嘻嘻

      Delete
  2. 我家太久没有面包出现了
    工作太累
    只想做一些不用等待那么久的食谱

    ReplyDelete
    Replies
    1. 我现在在跟面包谈恋爱,
      久久都原意等。。。。。嘻。。。够肉麻! 哈哈哈

      Delete
  3. Wow wow! another good bread recipe to try on. definitely cannot give it a missed. Thanks for sharing.

    ReplyDelete
    Replies
    1. Glad to know that you like it as I would like to have a go with you 5000 bun too, he. .....................

      Delete
  4. 拉拉手做面包去。。。

    ReplyDelete
  5. 我家小朋友每天都在追着我做土司/面包。
    没办法,年后至今一粒面包都没烤过。
    我也很想念面包香,但就是...........还没有做面包的木,哈哈哈~

    这土司我也很喜欢,值得收藏的配方。

    ReplyDelete
  6. 理解你
    大家都为MH370担心郁闷

    这的确是个好食谱

    ReplyDelete
  7. Aunty Young曾说过今年会多做面包,真的言出必行。面包做的柔软,我也要拿来配tuna鱼吃。

    ReplyDelete
  8. i think you are gonna start another trend in the baking blogosphere.... 'cos i'm definitely gonna make this !

    ReplyDelete
  9. Aunty Young 这个食谱可以做包馅料的面包吗?

    ReplyDelete
    Replies
    1. 可以,或许你可以参考这个网页http://layphenglee.blogspot.com/2011/12/blog-post_11.html

      Delete
  10. 哇,你快成面包专家了哦 :)

    ReplyDelete
  11. Hi Aunty Young, nice bread using milk. Looks so fluffy, soft and moist.

    ReplyDelete
  12. Hi Aunty Young

    First I would like to thank you for sharing the Wu Pao-Chun Champion Toast recipe. I tried out today and was so happy with the result. It was very soft and fluffy considered this is a straight dough method, no tangzhong neither custard paste involved. Now I can make quality soft bread anytime without the hassle of making the tangzhong nor custard paste.

    IT'S A KEEPER AND TRUSTED RECIPE!

    Will let you know how long loaf will stay soft over the next few days. By the way, I doubled the amount because I wanna enjoy more.

    Blessings
    Priscilla Poh

    ReplyDelete
  13. Dear Aunty Young

    Just to update you on the loaf I baked using your precious Wu Pao-Chun Champion Toast.

    The load stays soft and fresh right up till today (Friday), the 3rd day after being baked on Wednesday inspite of the very hot weather in S'pore. I love every bite of it and enjoying the loaf with kaya and peanut butter with a cup of coffee kosong.

    This will be my bread based for loaf and bun from now on. Wu Pao-Chun Champion Toast recipe is also very healthy because it incorporates little butter. I like bread make with little butter but more milk cos milk is very nutritious. Further more, this recipe does not need to go thru the hassle of tangzhong nor custard paste nor overnight gelatinised dough. That means I can bake it impromptu.

    Thank you Aunty Young for sharing with us all your top notch recipes.

    Blessings
    Priscilla Poh

    ReplyDelete
    Replies
    1. Dear Priscilla,
      I'm glad you like this bread. Thanks for your compliments. I really appreciate your informative feedback too. Do drop by more often. Keep in touch. :)

      Delete
  14. Dear Aunty Young

    My final update on the Wu Pao-Chun Champion Toast I baked on Wednesday which I finished the last piece today Saturday.

    Your very trusty toast was amazing still very soft and fresh with NO staleness nor any mouldiness on it in spite of the very hot weather in Singapore (no rain since Jan till now mid Mar) and I kept toast all this while at room temperature.

    Oh, top notch recipe and indeed is a CHAMPION BREAD RECIPE which I shall now use it as a base to make buns and loaves. I am glad to do away with any pre-fermented dough because I am a impromptu baker. Extremely healthy too cos toast used very little butter (only 15g) for the amount of bread flour and I do not mind more milk as milk certainly contains more nutrients than whipping cream, (or bigger amount of butter of some bread recipes in order to achieve the softness). No need of egg, milk powder either. Very straight forward with minimal ingredients recipe.

    Thank you again for the recipe and all your other up-scale recipes.

    Blessings
    Priscilla Poh

    ReplyDelete
  15. Aunty Young 你好,
    这款面包最近好像很红火,我也要来试试看。请问面团要搅打成能拉开透明的黏膜,需要三、四十分钟吗? 我通常做汤种面包都用面包机打40分钟左右。

    ReplyDelete
  16. Miss B,
    面团要搅打成能拉开的黏膜是看个人的搅拌机的力度而定,大约30 - 45分钟就好。

    ReplyDelete
  17. I got here from Victoria's. Thought I will let you know that i tried this and we love the results. Thank you!

    ReplyDelete
    Replies
    1. Great to hear that you love it.The feedback is appreciated.

      Delete
  18. Hi how big is your pullman ? Can in use a 11 inch ? Thanks

    ReplyDelete
    Replies
    1. Jackie Tuen, my pullman is 20cm x 10cm x 9cm

      Delete
  19. Very simple yet delicious. Stays soft for days. Definitely a keeper

    ReplyDelete

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