Tuesday, May 27, 2014

Plain White Loaf / Champion Toast 金牌土司


I have been looking for a good plain bread recipe that using direct dough method rather than overnight sponge dough, tangzhong, 17hrs dough & etc which requires ahead planning ( actually I have made this bread 3 times in a row). For time being, I don't think I will make all other methods of bread that I have tried out earlier. This bread was super good, stay soft till next day, and my family can't stop eating this bread. And this recipe just requires few basic ingredients and using less butter. This recipe came from the famous Taiwan's Master Baker Wu Pao Chun.



 
I like the taste of this bread, slightly high amount of salt is using, making this bread tasted more flavourful!
 
Lets see how to make this bread..
Last add in butter when you see the dough is smooth and well combined

 
usually I proof the bread near to window (warmer area).

 
Dough is fully proof, usually take about 30-45mins

 
And this dough is so smooth and easy to handle..






 
I still can't achieve the full square loaf, have to increase a bit of the ingredients next time.

 
My family favourite way of enjoy plain white bread, spread with butter then sprinkle sugar !

 
This recipe remind of the earlier au lait (milk in French) bread, which using only cold milk. Using cold milk, it will slow down the fermentation and resulted more flavourful of bread.
Check back this old post, just realized that my little son ( he was naked upper body when taken this photo) has grown up so fast ^_^.


I have modified this recipe to suit my Pullman tin. After checking through, just realized that the original recipe requires to use more water and less milk. And my blogger friend Aunty Young changed it to use all milk. I guess she made the right choice ! With so many changes made to the original, so I can't call this bread is from Wu Pao Chun anymore...

Plain White Loaf 金牌土司
*for a 11cmx20cm (internal), non-stick Pullman tin 

375g bread flour
30g sugar
3/4tsp fine salt
20g butter (salted)
1tsp instant dry yeast
240g milk ( I use cold milk from fridge) 

Method

  1. Mix bread flour, sugar and yeast in the mixing bowl, mix well.
  2. Add in salt and milk, mix into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
  3. Add in butter, then knead it using medium speed until it forms dough that shinny and smooth ( I use KA mixer, took about 20mins).
  4. Proof the dough until double the size. (Final dough weight around 660g).
  5. Divide dough into 3 equal balls, then allow to rest for another 10 minutes.
  6. Flatten the dough into a rectangle shape and roll it up or just roll into balls, then place it in the Pullman tin (if using ) or baking tray, go for final proofing for about 60mins. Let it rise till about 90% full ( I waited to almost full tin).
  7. Cover the Pullman tin, bake in a preheated oven at 190C (fan forced ) for 30mins.

Recipe inspired by Lite Home Bake, original source from ccm2poco, with minor changes


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.

Photobucket

56 comments:

Victoria Bakes said...

This is indeed a very fuss free and soft toast.... Totally loving this

Somewhere in Singapore said...

Sonia, i really salute you, all items that u bake, cook, very nice...

Tze @ Awayofmind said...

Sonia, this wu pao chun bread is very popular recently....and i am stuck with house moving and can't bake and cook anything :(

yours bread looks so soft, am going to try it when i am free.

Small Kucing said...

a lot of work...i curi ayam...use bread maker :p

Anonymous said...

Hi Nasi Lemak Lover

Like you, after having tried out Wu Pao Chun Champion Toast, I stick to the recipe and use it as a base in my bread baking foray henceforth. Healthy for the little amount of butter used with the volume of flour.

You should double up the amount in future when you bake it again.

Indeed CHAMPION toast!

Blessings
Priscilla Poh

Fion@轩宏妈 said...

Its in my must do list for a very long time...
Urs look awesome

MamaFaMi said...

Adoi, jangan i tidur termimpi this bread sudahlah! Huhuhuhu....

Tracy Low said...

我也很久没有做吐司了,
谢谢假期开始了,
看来我也是时候开工。

Aunty Young(安迪漾) said...

朋友,你家终于传来飘出“冠军土司”香气了,哈。。。。哈。。。。这土司真的美味松软。谢谢你的连接,感恩哦:)

Mel said...

It sure a winner.

Li Shuan said...

我真的很落伍,竟然不懂有这款吐式。。。。看样子真的很好吃。

Honey said...

Hi Sonia,

This is super duper champion!

Esther Lau said...

Plain white loaf is always good for breakfast and I like to eat like the way your family did butter and sugar toast, yummy :)

Jess Bakericious said...

I didnt make bread for long time, must try it soon, this is definitely gonna go inside my to bake list, looks so good.

Jessie-CookingMoments said...

Yeah, Sonia, have been seeing a few blogger friends made this before! When I looked at the 1st picture, I thought you made the pandan flavour. I think either plain or pandan flavour also taste awesome by just looking at the bread texture.

My Little Space said...

Even just a common toast yet looks awesome. Bread is simply yummy!
Enjoy & have a fabulous week ahead.
Blessings, Kristy

Lite Home Bake said...

Glad you gave this recipe a try, fuss free right? Thanks for the mention :)

Cass @ 揾到食 said...

好久没有做面包了,想念呢!

Zoe said...

Hi Sonia,

You have made 3 loaves in a row. Got your message!!! This will be one of my best recipes soon :p

Zoe

Anonymous said...

Hi Sonia
I'm thinking of getting a pullman tin, can you suggest what is the size I should get. Thanks in advance-Vivien

Baby Sumo said...

Hubby saw this and told me we should make it. Bookmarking it!

Sem said...

I have just bought a bread machine, hope to try this recipe soon.

Little Corner of Mine said...

Looks soft and delicious.

MiMi Bakery House said...

hi Sonia, this bread loaf looks great... I am so tempted to try it too..Same as you..im dreadful of those tangzhong method.. I think I cannot last til that long..lol..I will bookmark this recipe and try it soon. :) tku!

lena said...

i hv also seen it from lite home bake's blog recently, i will give this a try too someday.

Alice said...

I must try this recipe
looks really good!

MiMi Bakery House said...

Sonia..i hv just made e bread...its indeed a keeper!!! My kids ♡ them!!! Thks:)

Anonymous said...

can you tell me what is the setting you used in your KA mixer for low and medium speed? Thanks.

Sonia ~ Nasi Lemak Lover said...

Anonymous, for this recipe, I use KA medium speed at 3-4.

Heather said...

Thanks for this recipe! I used it on bread machine it was great. I used 4 Tbsp of sugar instead and it rose perfectly on French bread setting.

Guess I won't do the tangzhong recipe anymore! :)

Ching² said...

Thanks Sonia!! This recipe is great and simple for first timer like me.. my hubby love it. Today I baked second time. =)

Yukiko Lee said...

I had tried this recipe and it was a success! :) Just wanna know why must we use cold water or cold milk for making bread?

Sonia ~ Nasi Lemak Lover said...

Yukiko, cold water or cold milk slow down the fermentation, thus resulted better aroma of bread and moist bread. There is no problem if you want to use warm milk.

mui mui said...

Chi,
This is this champion bread you mention right?
I am going to make this bread! Thanks Chi!
mui

Anne Regalado said...

I've seen this recipe at Adeline last time ! Another must-try recipe *sigh* lol

Yukiko said...

Thank you for answering. I really like your post and recipes :)

Anonymous said...

Hi hi,

Must we use the spiral hooks for mixing? Can we use the basic beaters to mix the ingredients? If I use hand to mix, when should I stop kneading?

Thanks!!

Yvonne Leong said...

Hi

Can I use this recipe and bake it with a bread maker?

Pixie said...

Hi, I've failed many times baking bread. Can share your sequence using breadmaker please?

Pixie said...

Hi, I've failed many times baking bread. Can share your sequence using breadmaker please?

Michelle said...

Hi Sonia,

Just checking if the milk is really 240g or should it be 240ml? Thanks! - Michelle

Sonia ~ Nasi Lemak Lover said...

Michelle , yes is correct , I always prefer to weight than use ml, hehehe..

cat said...

Hi Sonia, tried out the mini sausage bun and this champion loaf this week. I'm totally new in making breads, and don't have any machine. So I kneaded by hand... For the mini bun it was manageable, I kneaded around 50 mins from the time butter was added. But this champion loaf, I kneaded around 1 hr and 15 min. Maybe the portion is bigger, I found that it was quite hard and tiring to knead all the way. :( and the result, the texture is quite dense and not soft... Also, the final rise is only around 60-70% of the tin. Can you guess what goes wrong?? Thanks !

Sonia ~ Nasi Lemak Lover said...

Cat, i guess you have over done with the dough, knead for 1hr, making bread is no fun !! So long you see the dough is shinning, smooth and elastic , the longest take about 30mins, then you can start to proof the dough. And about the dough to fill full the pullman tin, it will take longer time to proof than making small buns. Try to make bread when weather is hot, so it can rise faster.Hope this helps.

Anonymous said...


Hi Sonia,this simple but yummy bread is just easy to make. Will be using this from now on. Thanks very much for sharing. Cheers, Kulinary Klutz

ML said...

Hi Sonia,

If I'm using a nonstick loaf tin, do I have to grease the tin beforehand? Or will the bread not stick to the tin? Thanks!

Sonia ~ Nasi Lemak Lover said...

ML, if you have a good non stick pan, don't need to grease .

Jocelyn said...

Hi Sonia,

Tried this recipe and am loving it. However, I have a question though. Why must we separate the dough into 3 parts? Can I just roll up as i dough and put into the pullman tin? Will it make any difference to the texture and crumbs?

Really appreciate your reply.

Thanks.

Sonia ~ Nasi Lemak Lover said...

Jocelyn, yes you can just roll up one dough. When separate 3 parts, it will turn more even and tidy.

Anonymous said...

i am ugly.




Jessica Ling said...

Hi Sonia, i tried to proof the dough but it didnt rise to double its size. What is wrong?

Jessica Ling said...

Hi Sonia, i tried to proof the dough but it didnt rise to double its size. What is wrong?

Sonia ~ Nasi Lemak Lover said...

Jessica, maybe the yeast is not active , and you have to proof in warm weather.

Jessica Ling said...

Hi Sonia, how to tell whether the instant yeast is active or not?

Jessica Ling said...

Hi Sonia, how to tell whether the instant yeast is active or not?

naveen chauhan said...

Incorporated in the year 2010, Amba Steel is one of the foremost organizations in the market, vastly known as manufacturers,

distributors, wholesalers, traders, retailers and suppliers of Food Equipment. Our offered items

incorporates of Rotary Oven, Planetary Mixture Machine and Spiral Mixer. These items are generally refreshing and praised in the business sector for their ideal completion,

predominant quality, low upkeep and dependable execution. Alongside this, these are given in different shapes, sizes and different determinations as per global quality

models and rules.

VIEW MORE -

commercial oven in delhi
rotary oven manufacturer delhi
biscuit oven manufacturer in delhi
Cookies dropping machine in delhi
commercial bakery equipment in delhi
bakery machine manufacturers in delhi

Blog Widget by LinkWithin