Wu Pao-Chun Champion Toast? Adaptation

I have heard about Wu Pao-Chun Champion Toast for quite a while but have yet to have the chance to attempt it. Apparently, this is a very easy recipe that doesn't require any starter dough. This recipe was created by Master Wu Pao-Chun, a very famous master baker from Taiwan.

As I was thinking of baking a loaf bread, this would be a very good opportunity for me to try my hands at this very famous recipe. I use the basic recipe but twisted it a bit to make it into colourful loaf bread with jumbo raisins. I adapted this recipe from here who also adapted from somewhere else. So the recipe has been adapted and changed many times till I don't know whether it can still be called Wu Pao-Chun Champion Toast.

Colourful Loaf (Wu Pao-Chun Champion Toast Adaptation)

Ingredients:

375g high protein flour
30g sugar
1 tsp fine salt
20g unsalted butter
1 tsp instant yeast
240g full cream milk
26g jumbo raisins

1 tsp red yeast rice powder
few drops of water                  > Mixed into a paste

1/2 tsp green tea powder
few drops of water                  > Mixed into a paste

Method:

1. Soak raisins in a bowl of water just enough to cover it. Once soft, discard the water.

2. Mix flour, sugar and yeast in a mixing bowl.

3. Add in salt and milk. Knead into a shiny and smooth dough, starting from low speed and then increase to medium speed.

4. Add in butter and continue to knead till smooth and shiny.

5. Divide the dough into 2 equal portions. Then divide one of the portion again into 2 portions. So there would be 3 portions in total.

6. Add red yeast rice paste into the bigger portion and knead till well blended. Add green tea paste into one of the smaller portion and knead till well blended. Leave the other portion untinted.

7. Cover and proof the doughs for 1 hour or till double in size.

8. Flatten the red dough into rectangular shape about the length of the Pullman tin and sprinkle raisins on top of the dough. Roll up swissroll style.

9. Flatten the plain dough and wrap the read dough with it.

10. Flatten the green dough and wrap the red-plain dough with it.

11. Place in a greased Pullman tin and cover with a cling film.

12. Let it proof till it reaches almost full height of the tin.

13. Cover the tin and bake in preheated oven at 190ºC for 30 minutes.