Been wanting to try this Wu Pao-Chun champion toast from Aunty Young because it is so simple. A direct method with no need for overnight starters or long proofs. I made it last night and the bread is still soft for this morning’s breakfast. Even then, the yeast content is not too high like those 1-hour roll which yields a very yeasty or alcoholic smell, so that’s another plus. Lastly, dough is very manageable, almost no need for additional flour for handling and shaping. Try!
- 300g bread flour
- 24g sugar
- 3g yeast
- 4g salt
- 198g milk ( I added another 5g water as I kneaded)
- 15g butter
Zap all the below in a microwave at medium high for 1 to 1.5 min till very aromatic and garlic has soften slightly. Set aside.
- 5-6 pieces of garlic chopped
- 1-2 stalk of spring onion chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp salt ( adjust to taste)
Gather all ingredients except butter and knead till smooth dough, then add in the butter and knead till smooth and elastic.
Proof for 1 hour or double in size.
Flatten to release the air, and divide into 3 portions (about 180g each). Rest for 10 min under cling wrap.
Roll out each ball and fold 1/3 up, followed by 1/3 down. Rest again for 10 min.
Roll out the portions again and then roll up like a Swiss roll and place 2 portions into a tin. For the last portion, I made an impromptu decision to make into garlic buns, so I divided into 2 and shape into buns. Proof all these for about 1 – 1.5 hours.
After one hour, eggwash with a beaten whole egg. For the garlic buns, use a pair of scissors and snip open the middle then add in the garlic mix. Bake at 175 deg c for 20 to 30 min.
Remove from tin and slice after cooling.