吴宝春金牌吐司 Wu Pao-Chun Champion Toast🍞🍞🍞 Thermomix or Stand Mixer Method

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My pullman tin is very big (length is 33cm, width is 10cm, height is 12cm, tin size is 1 kg) so I have to double the ingredients from the original recipe to fit my tin, if you want to give this recipe a try and have a smaller tin, please half the portion accordingly to fit your tin. Enjoy!

Ingredients:
396g Fresh milk
600g Bread flour
48g castor sugar
2 tsp Salt
2 tsp Instant dry yeast
28g Unsalted butter

Thermomix Method:
1. Put all the ingredient (except butter) into TM bowl according to the list, put on the measuring cup, mix at 2 min / knead function

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2. Add in the butter, put on the measuring cup, mix at 10 min / knead function and knead until gluten is fully developed, ie. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.

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3. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

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4. Put on the measuring cup and leave to prove till double in size (about 45-60 min depending on the weather)

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5. Punch the dough down to release gases produced in the proving process.

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6. Divide dough into 3 equal portion and shape into a balls, rest for 10 minutes

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7. Flatten the dough into a rectangle shape and roll it up

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8. placed the rectangular dough in the pullman tin or baking tin.

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9. placed the rectangular dough in the baking tin, cover with cling wrap that has been sprayed with oil and leave to proof for 40mins until dough rises to about 90% of tin of the tin or till double in size, (if using pullman tin, just cover the lid)

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10. Cover the lid of the pullman tin and bake in Preheat oven at 190°C and bake for about 30 minutes, turn the bread pan upside down and continue to bake for 15 minutes, then remove lid, and finish baking until top crust is golden brown and bread is done. For baking tin, bake for about 30-40 minutes until top crust is golden brown and bread is done.

11. Remove from baking tin and leave on a wire rack to cool completely

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Stand Mixer Method:
1. Put all ingredients (except butter) into the mixing bowl with dough hook attachment and mix the dough using low speed, then increase to medium speed to knead it into a shiny and smooth texture

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2. Add in the butter, then knead it using medium speed until gluten is fully developed, ie. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.

IMG_4631-0.JPG
3. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

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4. Proof the dough till double in size (about 45-60 min depending on the weather)

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5. Punch the dough down to release gases produced in the proving process.

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6. Divide dough into 3 equal portion and shape into a balls, rest for 10 minutes

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7. Flatten the dough into a rectangle shape and roll it up

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8. placed the rectangular dough in the baking tin, cover with cling wrap that has been sprayed with oil and leave to proof for 40mins until dough rises to about 90% of tin of the tin or till double in size, (if using pullman tin, just cover the lid)

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9. Cover the lid of the pullman tin and bake in Preheat oven at 190°C and bake for about 30 minutes, turn the bread pan upside down and continue to bake for 15 minutes, then remove lid, and finish baking until top crust is golden brown and bread is done. For baking tin, bake for about 30-40 minutes until top crust is golden brown and bread is done.

10. Remove from baking tin and leave on a wire rack to cool completely

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