Taiwan can be said to be one of the most typical "bread-making cities." We should know that the annual consumption of bread in Taiwan is about 200,000 tons, about 9kg per capita, while the Mainland estimates a maximum of 1.2kg per capita per year. Speaking of Taiwanese favorite bread, we must talk about the "four kings", and Taiwan has been voted by the votes of the four most ancient taste of the desktop soft bread - pineapple bag, green onion bag, red bean bag and milk Crisp bag, once popular in Taiwan, many diners at this line long queues.

In addition to the well-known overseas desktop soft bread "four kings", if the streets in Taiwan and Taiwanese talk about which bakery is the most famous, than the Mai Po shop Wu Bao-chun . The baker's shop opened by Master Wu Bao-chun, daily queues and long lines, relying solely on a bakery, to achieve an annual income of 200 million Taiwan dollars, is also known as one of the must-visit places to go to Taiwan. Wu Bao Chun himself, but also by virtue of superb production technology, reputation in the baking industry. He won the World Bread Champion in 2010 and was named "World's Best Baker" by UIBC in 2016 by the Global Baking Association.

Today we bring classic master Wu Bao Chun - red bean bag . This red bean bag, can be described as great, hidden behind a section of Wu Bao-chun's "touching memories." "The World's First Macclair" is a movie based on the story of Wu Bao-chun. The film tells the story of two small nobles, Wu Bao-chun and wealthy daughter Chen Xin-mei, who broke off after Chen Xin-mei switched schools. When Wu Bao-chun was a bread apprentice in Taipei, Chen Xin-Mei rekindle his old love again, but Chen Xin-ming's mother strongly opposed it. Rich daughter of the last to study in France, Wu Bao-chun went to France, hand-made Chen Xin Mei less favorite red bean bread.

The film's director once said "red bean bread in our literature which, compared to Acacia, so is the link to produce red bean bread." Wu Bao-chun with red bean bread to express deep feelings for Chen Xin Mei. Unfortunately, Chen Xin Mei finally married to others, Wu Bao-chun ultimate sadness as the force, won the French championship.

Picture from "the world's first wheat party"

Although the outcome of the flower of love, but left the popular red bean bread. Chen Xin Mei's actor once said something like this: " No matter how many years old I live in, and then I see red bean bread, she will surely think of Wu Bao Chun."

Red bean bag of soft waxy sand taste, coupled with walnut embellishment, rich layers, not sweet is not greasy. This "story" World Champion red bean bag, the most suitable for the hands of the important people to eat.

Desktop sweet dough production

‖ Prepare

• Environment

Indoor temperature 26 ~ 28 ℃

In the kind of dough production:

1, the kinds of dough mixing

① Flour, sugar, egg yolk, water and fresh yeast into the blender, slow stirring for 4 minutes. Stir at medium speed for 1 minute to form dough.

2, the kind of dough fermentation

① The first basic fermentation: dough initial temperature 25 ℃, stand for 150 minutes, the fermentation room temperature 28 ℃.

② hand stained with an appropriate amount of high-gluten flour, and then poke your finger into the dough, fingers pulled out, dough left on the poked hole that fermentation completed, you can be the main dough mixing.

‖ Cooking steps

1. the main dough mixing

step1 •

After the dough is fermented, put it into a blender and pour it into flour, sugar, salt, powdered fat, water and unsalted butter for slow stirring for 6 minutes.

step2 •

Turn quickly for 4 minutes.

step3 •

Stir to fully expand the stage, stirring the dough temperature is 28 ℃.

2, the main dough fermentation

step4 •

Let stand for 10 minutes.

step5 •

Divided into 40 grams each. Intermediate fermentation was carried out for 30 minutes.

Red bean bread production

‖ Ingredients

• Each material •

Desktop sweet bread dough 40 grams

• Each ingredient

Red bean paste 40 grams, 1 walnut, a small amount of whole egg liquid

1. Plastic Surgery

step1 •

Roll the dough flat with a rolling stick and pack it into 40g red bean paste.

step2 •

Pinch the edge of the dough edge turn, tightly sealed.

step3 •

Put a walnut decoration in the middle.

step4 •

The shaped dough was fermented for 60 minutes (fermenter temperature 38 ° C, humidity 80%).

1. Roasted

step5 •

Dough coated on the outer layer of egg liquid, into the oven above the fire 230 ℃, roasted under fire at 190 ℃ for 6 minutes.

step6 •

Soft, sweet red bean paste makes red bean bread even more attractive.

1, Wu Baochun red bean stuffing secret process:

① preparation of red beans, red beans because of size, so cook half cooked, brew cold water to cool, cook.

② cooked red beans, the water drained, add fresh water, cook for a small fire and cook for 30 minutes, then simmered stew soft.

③ remove red beans, soaked in boiling sugar into the water, the last small fire Juice.
PS: red bean bread dough and fillings, the ratio of 1: 1 is best to eat.

2, Red bean bag history:
Red bean bread (あ ん パ ン), that is, bean bread, was born in Japan in 1874, was originally developed by Samurai Kimura Kimura and his second son Hidemura Kimura. On April 4, 1875, red bean bread at Kimura House was offered to Emperor Meiji and Emperor Wyatt, and since April 4 of each year, it has also been designated "Bean & Bread Day" and later introduced into Taiwan as Taiwan's most popular One of the breads.

3, powder oil can be replaced with unsalted butter, recommended Islani butter, An Jia fermentation butter, the alternative will slightly affect the taste.

4, fresh yeast can be replaced with dry yeast, dry yeast is the weight of fresh yeast 1/3.

5, above chef machine mixing time are recommended time, mainly to achieve the dough state prevail.

Copyright statement: This article shows the recipe text from the book "Wu Bao Chun's Bread Tips", this release by the Fujian Science and Technology Publishing House agreed. In addition to the other units or individuals in addition to the direct transfer of this link, in order to disclose the recipe book, the publisher must be contacted and agreed. Book around the bookstore and the shop can be purchased.
Would you like to know more about Master Wu Po Chun?
November 29 at 19:00
Wu Bao Chun debut live screen!