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！*****