I took out my pullman tin for the first time to use it for this recipe. I used the breadmaker to knead the dough, after proofing, transfer to the pullman tin to bake in the oven. The bread is VERY soft, tasty and nice, I ate a few slices with kaya and butter spread at one go! The loaf is finished within a day....haha!
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. :)
吴宝春（台湾面包达人 - 世界面包大师金牌得主）的金牌吐司面包食谱不比$5000人民币的面包食谱逊色哦，而且是直接法，更简单，值得一试！
Wu Pao-Chun Champion Toast Recipe
吴宝春金牌吐司食谱
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
材料：
198克 鲜奶
300克 高筋面粉
24克 有机原糖 (可以用幼糖取代）
1 小匙 盐 (大约3克)
1小匙 即发干酵母 (大约3克)
14克 无盐牛油
Breadmaker loaf method 面包机做法:
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。根据上面列出，将所有配料（牛油除外）放进面包机盘里。(注：糖放左边，盐放在右边。把酵母粉放在面粉中间，确保不接触到下面湿的成分)
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。选择程序，面包尺寸和外皮颜色。 （Kenwood 面包机- 我选择了750克重，外皮浅色。1 -基本做法 ，这个过程需要3个小时，18分钟完成）。
3. Press start, it will knead for a few minutes before it stops. Add butter at this stage.
3。按下启动键，它会揉几分钟再停止。在这个阶段加入牛油。
4. Let machine do the rest of the work.
4。让机器做剩下的工作。
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Texture is so soft and fluffy!
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Sharing some personal notes 附注:
1) Do not lift the breadmaker lid when the dough is rising.
1）在面团上升时，记得不要打开面包机盖子。
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) 当面团经过最后的搅拌过程，我把内锅的叶片取出，（Kenwood 面包机- 取出时间1:42）面包底才不会有个大洞。
3) When the cycle completes, remove the bread immediately from the baking pan to prevent shrinking and sweating.
3）当面包烤好时后，即刻取出面包，以防止收缩和出汗。
4) Cool it on a wire rack for about 30 mins before slicing.
4）放在架子上冷却30分钟， 再切片。
5) Store in an air-tight container and consume within 2-3 days as homemade bread does not contain any preservatives.
5）存放在一个不通风的盒子里，自制的面包不含有任何防腐剂， 请在2-3天内吃完。
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) 这简单的食谱可以用来做小面包，包裹你们喜欢的馅料， 也可以在面包吐司加入干果或果仁哦！
7) For improved method of baking in the breadmaker, check out this post here.
7) 用改良做法面包机做出来的面包, 看这里。
Pullman tin loaf method 吐司盒烘炉的做法:
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。将所有材料（除了牛油）放进面包机盘里，选择面团程序，按启动键。(Kenwood BM250 我选择8- 面团做法) 面包机搅拌5分钟后，加入牛油。
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。面团发酵后，取出，按出空气，分成三份，卷起再放进吐司盒 (我用三能20552, 450克不沾吐司盒带盖)，发酵４０分钟到九分满，盖上盒子。
3. Preheat the oven 200 degrees top and bottom heat, bake for about 40 minutes.
3。烤箱预热后，以上下火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 to the relevant post here. Thank you.”
"编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱，请提供在这里的相关链接，谢谢。"
