Wednesday 30 November 2016

Wu Bao Chun Milk Bread 吴宝春金牌牛奶吐司

A popular recipe develoed by a Taiwanese renowned Baker Wu Bao Chun 吴宝春. The recipe has been circulating and shared by bread lovers over the web. Enticed by the beautiful texture of  the bread posted, and the recipe shared by my Facebook friend, Michelle Heong, I knew I have to try out this fabulous award winning recipe. 

The bread texture was so soft that I almost have difficulty holding the bread while cutting it. 😓 It is a simple recipe with great taste. If you love home baked bread, this is a recipe worth trying. You'll come back to it 😊

Yes, I came back to baked the recipe using partially natural yeast :)

Bread weight: 527g
Raw dough: 554g
Bread maker: Mayer MMBM12


For natural yeast recipe, follow the print in blue, otherwise follow the print in black

135g (105g) cold water
70g cold fresh milk
30g sugar
5g fine salt, about 3/4 tsp
20g cold unsalted butter
300g (275g) bread flour
3g (2g) instant dry yeast, about 3/4 tsp
(50g) natural yeast (100% hydration)


1. Pour ingredients into bread maker following the sequence listed. Dig a hole and pour in the instant dry yeast.

2. Select "C-11 Ferment Dough" and start the kneading process. The 1:30 h program includes mixing, kneading and 1st proofing.

After the program ends, let the dough stays in the bread maker for additional 20 minutes.

20 minutes later.

4. Turn out the dough onto a floured work top. Deflate the dough with your palm.

Divide the dough into 3 portions.

Roll the cut dough into balls, cover and let them rest for 15 minutes.

5. Roll out the dough into a flat dough.

Roll up the dough and allow to rest for 20 minutes.

6. Roll out the dough again.

Flip over the dough so the smoother face will be facing out after rolling up

Place the dough into a greased 25x10x6 cm loaf pan or a 20x10x10 cm Pullman tin.

7. Cover the dough with a wet cloth or, place the dough into a warm oven to proof for about 50 minutes, or till double in size.

50 minutes later.

8. When the dough has reached the rim of the pan, remove the wet cloth/cover. Start to preheat the oven to 180 degree Celsius.

9. Apply milk over the top of the dough.

10. Bake at the lower rack of the oven at 180 degree celsius for about 28 to 30 minutes if you are using a loaf pan.
If you are using a Pullman tin, bake at same temperature for about 40 minutes or till the top becomes golden.

11. After leaving the oven, brush a coat of butter over the crust.

12. Remove the bread from the pan and cool down over a wire rack.

13. Cut the bread after it has completely cool down.

Recipe adapted from my generous Facebook friend, Michelle Heong's posting with great appreciation 😀



  1. Hi, just to confirm this recipe does not need egg?

  2. I made this recipe twice already of my favorite bread recipe. Thanks for sharing⚘⚘⚘⚘

    1. Hi Mila, thank you for sending me your nice feedback 💕 I'm happy to share with you a good recipe 😊

  3. Hi...Ngai Leng... I want to ask.. like if this recipe using 50 g natural yeast. If i want to make it into polish starter, is it going to be 25 g bread flour, 25 g water and about pinch of yeast?? Am I correct??? Thanks in advanve

    1. Hi Linda, usually I will feed my active natural yeast with about 5g each of bread flour and water to activate it for an hour, then collect 50g of poolish dough from there.
      However, you can also use 15g each of bread flour and water, and add 20g of your active natural yeast to it. By using this method, your poolish dough may take a longer time to become active 😊

    2. How about if i want to make polish without using natural yeast. Is it going to work???

    3. Yes, you can add about 1/4 tsp of commercial yeast to 25 g each of water and bread flour to make the poolish dough 😊

  4. Hi.. May I know what is natural yeast please.. Thanks

    1. Hi Audrey, natural yeast is also known as sourdough. It is yeast that harvested from the surface of the fruits or plants, and cultivated for baking use. It is similar to the instant dry yeast used in baking, but works a lot slower than the instant dry yeast :)

  5. Hi.. May I know what is natural yeast please.. Thanks

  6. Hi,
    i had sourdough yeast starter which is abt 2 month old,so can it be use as natural yeast?if yes,do i need to add instant yeast?

    1. Hi, you can use your sourdough starter if it has been fed and active. I added instant dry yeast just to shorten the proofing time. If you do not mind the long proofing time of the natural yeast, you can omit the instant dry yeast:)

  7. Hi I have the mayer mmbm10 and my ferment function is only 1 hr.

    1. Hi Candice, I assume your BM ferment Function includes about 25 minutes of kneading time. You can just let the dough sits in the bread pan for an additional 30 to 40 minutes. That’s should be sufficient :)

  8. Hi, I got lost at Step 5. I took the dough out from the breadmaker but it was still very sticky and I could not roll it flat. Would you know what could be wrong?

    1. Hi, as different flours may have slightly different water absorbing property. If the dough is too sticky, you can wear a pair of gloves, or oiled your hands to handle the dough. You can also dust some flour over the dough to reduce the stickiness.

  9. Thank u for sharing this recipe. The loaf is soft, but notice the bottom layer to slightly dense. What could have caused it.

  10. Hi Ngai Leng, love love tis bread. Still soft even though the next day. But didn't get the round top. I'm obsessed with round top bread, hahaa. I used slight bigger loaf pan. Is it the loaf pan or the way I rolled the dough? Tq.

    1. Hi Evelyn,
      Happy that you love the bread baked using this recipe :) I think if the gap between the newly shaped dough and the pan is about 1cm, the pan size should be just nice. At the end of the second proofing, the inflated dough should touch all the walls of the pan. This should help to push the top up to form a rounder top. Hope this info help :)


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