Wu Pao Chun's Champion white toast ( impressive recipe)

I was absorbed in other baking though I was aware of this so-called Champion white toast by this famous Taiwanese baker, Wu Pao Chun.   So ...because too many fellow bloggers baked this, I am curious to find out myself.

There isn't any improver / tangzhong or any kind of starter dough to start off, the rest are the usual ingredients.. until the bread comes out from oven to the first slice, wow..it's an amazing bread indeed!!

My first attempt of the recipe, very good bread.

We were all getting ready to walk down to the town and have High Tea, but when we tested the  first few slices...wow, it was too good, everyone ended up eating 3 slices each with coffee, tea and hot chocolate.. it was really good bread!

extra soft, very fluffy..
I sliced it really thick, that's the way I like it :)

 High Tea was called off and we were very satisfied, dinner had to be delayed :)











Thanks to Baking diary and ccm's blog for the helpful chart below.
Apparently 1000g formula is the original recipe:

Ingredients:

Portions	Flour	sugar	salt	butter	water	milk	yeast
Full recipe	1000g	80g	18g	50g	450g	230g	10g
Half recipe	500g	40g	9g	25g	225g	115g	5g
1/4 recipe	250g	20g	4.5g	12.5g	112g	57g	2.5g
	300g	24g	5.4g (1tsp)	15g	130g	70g	3g

After this tasting, I went straight ahead to make another one today. 

Method ( I used bread machine to knead dough):

1. Wet ingredients goes in before dry ingredients.
2. Sugar on one side while salt on the other.
3. Yeast comes last just before flour.
3. When dough coming together, add in butter.
4. Let machine do the rest for you.  After 1 and 1/2 hour, dough will be ready for shaping.
5. Scrape dough out and deflate air bubbles.  Roll it into a ball shape. Rest gluten for 10 minutes.
6. Roll dough like the way you would do to the swiss roll, tuck two ends in.  Let it rise in the  pullman tin for an hour or, until 80% filled in the tin.
note: with my second one ( with sesame seeds), I had 3 dough as the base,  6 small scrolls on each side over the top, something I saw and imitated from local bakeries.
7. Bake in pre-heated oven 170C, 25 minutes-30 minutes ( every oven varies).  Insert a skewer,
if it comes out clean, it's done.
8. Happy baking!