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Berbagi [Almond Meal 杏仁粉] 吴宝春金牌吐司 Wu Pao-Chun Champion Toast pullman tin/ breadmaker recipes (中英食谱教程） Terbaru dan Terlengkap 2017
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| Top: loaf by breadmaker / Bottom: pullman tin loaf baked in oven |
This week is March school holiday and with the kids at home, I am busier and also preparing and coaching my girl for her ABRSM music theory examination tomorrow. However, I managed to find some time to try out Wu Pao-Chun Champion Toast (å´å®æ˜¥é‡‘牌土å¸) recipe which I saw in Victoria's blog last week.
I first heard of this name Wu Pao Chun (å´å®æ˜¥) from my dear hubby when he visited Taiwan last April and was introduced to the 'Wu Pao Chun Bakery (å´å®æ˜¥é¢åŒ…店）' located in No. 19, Siwei Third Road, Lingya District, Kaohsiung City 802. Wu Pao Chun is a Taiwanese baker who clinched the title of 'Master de la Boulangerie' in the European-style bread category of the 2010 Bakery Masters competition in France. People would throng to his bakery to queue up even before the opening time at 10am to get the winning champion "Millet-wine, rose petal and dried lychee bread" which is limited to 100 loaves per day. You can visit his websitehere for more information about his bakery.
The next day, I used the breadmaker to bake a loaf using this same recipe. The texture of the breadmaker loaf compared to the pullman tin loaf is slightly less soft but overall taste is still as good!
This recipe does not pale in comparison with the $5000rmb bread recipe and being a direct dough recipe, the preparation is so much easier! I have shared both breadmaker and pullman tin methods below, do give it a try and see which method you prefer. :)
å´å®æ˜¥（å°æ¹¾é¢åŒ…达人 - 世界é¢åŒ…大师金牌得主）的金牌åå¸é¢åŒ…食谱ä¸æ¯”$5000人民å¸çš„é¢åŒ…食谱逊色哦，而且是直接法，更简å•，值得一试！
Wu Pao-Chun Champion Toast Recipe
å´å®æ˜¥é‡‘牌åå¸é£Ÿè°±
Ingredients:
198g Fresh milk
300g Bread flour
24g Organic raw sugar (can replaced with castor or fine sugar)
1 tsp Salt (about 3g)
1 tsp Instant dry yeast (about 3g)
14g Unsalted butter
ææ–™：
198克 鲜奶
300å…‹ 高ç‹é¢ç²‰
24å…‹ 有机原糖 (å¯ä»¥ç”¨å¹¼ç³–å–代）
1 å°åŒ™ ç› (大约3å…‹)
1å°åŒ™ å³å‘å¹²é…µæ¯ (大约3å…‹)
14å…‹ æ— ç›ç‰›æ²¹
Breadmaker loaf method é¢åŒ…机åšæ³•:
1. Place all ingredients based on the sequence listed above (except butter) into the breadmaker pan. (Note: Place sugar on the left side and salt on the right side. Make an indention at the centre of the flour and add instant yeast, make sure it does not touch the wet ingredients below.
1。æ ¹æ®ä¸Šé¢åˆ—出，将所有é…æ–™（牛油除外）放进é¢åŒ…机盘里。(注：糖放左边，ç›æ”¾åœ¨å³è¾¹。把酵æ¯ç²‰æ”¾åœ¨é¢ç²‰ä¸é—´，ç¡®ä¿ä¸æŽ¥è§¦åˆ°ä¸‹é¢æ¹¿çš„æˆåˆ†)
2. Make selection for the program, loaf size and crust colour on your breadmaker. (Kenwood BM250 - select 750g loaf, light crust and program 1 (basic). This cycle takes 3 hrs and 18mins to complete.)
2。选择程åº，é¢åŒ…尺寸和外皮颜色。 （Kenwood é¢åŒ…机- 我选择了750å…‹é‡，外皮浅色。1 -基本åšæ³• ，这个过程需è¦3个å°æ—¶，18分钟完æˆ）。
3. Press start, it will knead for a few minutes before it stops. Add butter at this stage.
3。按下å¯åŠ¨é”®，它会æ‰å‡ 分钟å†åœæ¢。åœ¨è¿™ä¸ªé˜¶æ®µåŠ å…¥ç‰›æ²¹。
4. Let machine do the rest of the work.
4。让机器åšå‰©ä¸‹çš„工作。
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| Texture is so soft and fluffy! |
Sharing some personal notes 附注:
1) Do not lift the breadmaker lid when the dough is rising.
1）在é¢å›¢ä¸Šå‡æ—¶，è®°å¾—ä¸è¦æ‰“å¼€é¢åŒ…机盖å。
2) I remove the dough paddle at the last stage of kneading (Kenwood BM time 1:42) so that the bottom of the loaf will not have a big hole.
2) 当é¢å›¢ç»è¿‡æœ€åŽçš„æ…拌过程，我把内锅的å¶ç‰‡å–出，（Kenwood é¢åŒ…机- å–出时间1:42）é¢åŒ…底æ‰ä¸ä¼šæœ‰ä¸ªå¤§æ´ž。
3) When the cycle completes, remove the bread immediately from the baking pan to prevent shrinking and sweating.
3）当é¢åŒ…烤好时åŽ，å³åˆ»å–出é¢åŒ…，以防æ¢æ”¶ç¼©å’Œå‡ºæ±—。
4) Cool it on a wire rack for about 30 mins before slicing.
4）放在架å上冷å´30分钟， å†åˆ‡ç‰‡。
5) Store in an air-tight container and consume within 2-3 days as homemade bread does not contain any preservatives.
5）å˜æ”¾åœ¨ä¸€ä¸ªä¸é€šé£Žçš„ç›’å里，自制的é¢åŒ…ä¸å«æœ‰ä»»ä½•é˜²è…剂， 请在2-3天内åƒå®Œ。
update:
6) This simple and versatile recipe can also be used for making small buns, adding in your favourite fillings. Or you can bake loafs adding in dried ingredients like chocolate chips, raisins, nuts etc.
6)这简å•çš„食谱å¯ä»¥ç”¨æ¥åšå°é¢åŒ…，åŒ…è£¹ä½ ä»¬å–œæ¬¢çš„é¦…æ–™， 也å¯ä»¥åœ¨é¢åŒ…åå¸åŠ 入干果或果ä»å“¦！
7) For improved method of baking in the breadmaker, check out this post here.
7) 用改良åšæ³•é¢åŒ…机åšå‡ºæ¥çš„é¢åŒ…, 看这里。
Pullman tin loaf method åå¸ç›’烘炉的åšæ³•:
1. Place all ingredients (except butter) into the breadmaker pan select dough function and press start. (I select function 8 for my Kenwood BM250) After 5 minutes of kneading, add in the butter.
1。将所有ææ–™（除了牛油）放进é¢åŒ…机盘里，选择é¢å›¢ç¨‹åº，按å¯åŠ¨é”®。(Kenwood BM250 我选择8- é¢å›¢åšæ³•) é¢åŒ…机æ…æ‹Œ5分钟åŽ，åŠ å…¥ç‰›æ²¹。
2. When bread dough is proofed, take out from the pan, punch it down, divide into 3 portions, roll up and placed in the pullman tin (I used San Neng brand, model 20552, 450g corrugated non-stick tin) as shown in the photo. Proof for 40mins until dough rises to about 90% of tin, cover the lid.
2。é¢å›¢å‘é…µåŽ，å–出，按出空气，分æˆä¸‰ä»½，å·èµ·å†æ”¾è¿›åå¸ç›’ (我用三能20552, 450å…‹ä¸æ²¾åå¸ç›’带盖)，å‘酵４ï¼åˆ†é’Ÿåˆ°ä¹åˆ†æ»¡，盖上盒å。
3. Preheat the oven 200 degrees top and bottom heat, bake for about 40 minutes.
3。烤箱预çƒåŽ，以上下ç«200度烘烤约40分钟。
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
1) Do not lift the breadmaker lid when the dough is rising.
1）在é¢å›¢ä¸Šå‡æ—¶，è®°å¾—ä¸è¦æ‰“å¼€é¢åŒ…机盖å。
2) I remove the dough paddle at the last stage of kneading (Kenwood BM time 1:42) so that the bottom of the loaf will not have a big hole.
2) 当é¢å›¢ç»è¿‡æœ€åŽçš„æ…拌过程，我把内锅的å¶ç‰‡å–出，（Kenwood é¢åŒ…机- å–出时间1:42）é¢åŒ…底æ‰ä¸ä¼šæœ‰ä¸ªå¤§æ´ž。
3) When the cycle completes, remove the bread immediately from the baking pan to prevent shrinking and sweating.
3）当é¢åŒ…烤好时åŽ，å³åˆ»å–出é¢åŒ…，以防æ¢æ”¶ç¼©å’Œå‡ºæ±—。
4) Cool it on a wire rack for about 30 mins before slicing.
4）放在架å上冷å´30分钟， å†åˆ‡ç‰‡。
5) Store in an air-tight container and consume within 2-3 days as homemade bread does not contain any preservatives.
5）å˜æ”¾åœ¨ä¸€ä¸ªä¸é€šé£Žçš„ç›’å里，自制的é¢åŒ…ä¸å«æœ‰ä»»ä½•é˜²è…剂， 请在2-3天内åƒå®Œ。
update:
6) This simple and versatile recipe can also be used for making small buns, adding in your favourite fillings. Or you can bake loafs adding in dried ingredients like chocolate chips, raisins, nuts etc.
6)这简å•çš„食谱å¯ä»¥ç”¨æ¥åšå°é¢åŒ…，åŒ…è£¹ä½ ä»¬å–œæ¬¢çš„é¦…æ–™， 也å¯ä»¥åœ¨é¢åŒ…åå¸åŠ 入干果或果ä»å“¦！
7) For improved method of baking in the breadmaker, check out this post here.
7) 用改良åšæ³•é¢åŒ…机åšå‡ºæ¥çš„é¢åŒ…, 看这里。
Pullman tin loaf method åå¸ç›’烘炉的åšæ³•:
1. Place all ingredients (except butter) into the breadmaker pan select dough function and press start. (I select function 8 for my Kenwood BM250) After 5 minutes of kneading, add in the butter.
1。将所有ææ–™（除了牛油）放进é¢åŒ…机盘里，选择é¢å›¢ç¨‹åº，按å¯åŠ¨é”®。(Kenwood BM250 我选择8- é¢å›¢åšæ³•) é¢åŒ…机æ…æ‹Œ5分钟åŽ，åŠ å…¥ç‰›æ²¹。
2. When bread dough is proofed, take out from the pan, punch it down, divide into 3 portions, roll up and placed in the pullman tin (I used San Neng brand, model 20552, 450g corrugated non-stick tin) as shown in the photo. Proof for 40mins until dough rises to about 90% of tin, cover the lid.
2。é¢å›¢å‘é…µåŽ，å–出，按出空气，分æˆä¸‰ä»½，å·èµ·å†æ”¾è¿›åå¸ç›’ (我用三能20552, 450å…‹ä¸æ²¾åå¸ç›’带盖)，å‘酵４ï¼åˆ†é’Ÿåˆ°ä¹åˆ†æ»¡，盖上盒å。
3. Preheat the oven 200 degrees top and bottom heat, bake for about 40 minutes.
3。烤箱预çƒåŽ，以上下ç«200度烘烤约40分钟。
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
"编写或翻译食谱需è¦æ—¶é—´å’Œç²¾åŠ›çš„，请ä¸è¦å¤åˆ¶æˆ–将它作为自己的食谱。å¦‚æžœä½ æƒ³åˆ†äº«åœ¨æˆ‘éƒ¨è½æ ¼çš„任何食谱，请æ供在这里的相关链接，谢谢。"
source : http://liputan6.com, http://bakingtaitai.blogspot.com, http://fb.com
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