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Sunday, July 19, 2015

Recipe: Wu Pao Chun's Champion Toast 金牌土司 + Shibuya Honey Toast


A recipe that I promised to share with everyone, but I just didnt have the time. Yes, better late than never right? :P

Here you go~ Shibuya Honey Toast which everyone loves! ^^

Btw, why is it call Shibuya? When I was in Shibuya, Japan, I never see a single thick toast! In fact I thought it should be call Bangkok Thick Toast? Because of that legendary After You Cafe's thick toast!! Or if you prefer Dazzling Cafe's version? ^^ 

Ok, just to name a few. 

There are far too many cafes jumping into the bandwagon of Shibuya Toast! 

So I jump into it as well. Hahahah! By making my own version~ 


Now, before you can bake your own honey thick toast. Of course you need a piece of thick toast! 

Correct me if I'm wrong, but I don't think it is very easy to find them being sold outside? So I recommend you to make one yourself! ^^

Definitely a simpler job if you have a breadmaker at home. But it is ok if you don't! You can knead it by hands! Just like what I did. Good workout ya? :P


There are many bread loaf recipes out there that you can try! But I've decided to give the famous Wu Pao Chun's Champion Toast 金牌土司 a try! ^^

Ingredients:
375g bread flour30g sugar3/4tsp fine salt20g butter 1tsp instant yeast240g milk 

Method:
1. Mix bread flour, sugar and yeast in the mixing bowl, mix well. Add in salt and milk, mix into a dough and knead to combine.

 2. Add in butter, knead until dough becomes shiny and smooth. 

3. Proof the dough for 1 hour or until double the size. 

4. Divide dough into 2 equal balls, then allow them to rest for another 10 minutes.

5. Flatten one of the ball into a rectangle shape and roll it up. Repeat for the second ball.

6. Place the 2 doughs into a baking tin (I use Pullman tin) and allow for final proofing for another 1 hour. 

7. Bake in a preheated oven at 190 degree Celsius  for 30 minutes.


The reason why I like this recipe is because it is so straight forward! The end result was really soft too! 


Currently favourite bread loaf recipe. :D

Btw, at the side is an avocado milkshake! ^^

Alright, some of you may wonder how to you keep a big loaf like this for long? Especially after you spent so much effort in baking, you definitely won't want the loaf to spoilt right?

I refer to here

It is really important to wrap your bread well and store it in FREEZER. Not refrigerator. My bread was well kept for a month with this method! ^^

Ok now, the exciting part! To make the shibuya toast! 

I refereed to Eugenie's Kitchen for step-by-step guide. :)


Ingredients:
Thick unsliced sandwich bread 
1/3 cup unsalted butter, softened 
¼ cup granulated sugar (I use brown sugar)
1 tsp vanilla extract
Fruits and ice cream for topping

Method:
1. Make 2 incisions horizontally and another 2 incisions vertically on the thick toast. Make sure you don’t cut all the way through! 

  • 2. Spread generously the sugar and butter all over the incisions and all around the toast. 

  • 3. Bake in a preheated oven at 180 degrees Celsius for 10 minutes.

  • 4. To serve, top with your favourite fruits and ice cream! 

  • ps: unleash your creativity to make a pretty thick toast! :D 



This is how it looks like before popping into the oven!



Out from the oven!


Not very creative. But yup. :D 


Made better with some gula melaka syrup. Heh. 


Crispy on the outside, but the bread was so soft within!! <3

REALLY ADORE THIS 金牌土司 RECIPE! :D


Made a savoury toast with this 金牌土司 too! Omg! So good!! 

Recipe coming your way soon~ ^^

ps: Follow me on dayre for more instant updates and recipes because I'm getting lazy to blog here! :P

Cheers,
Lirong.

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