I can't find the most original recipe online. But I have just borrowed his book from the library!
This recipe is taken from Baking Taitai. I believed is an adapted version.
198g fresh milk
300g bread flour
3g (3/4 tsp) instant dry yeast
14g unsalted butter
Using soft bread, 500g, light crust.
Butter is added when the machine pause during kneading.
Baked! It's the prettiest bread so far! Lightly brown and smooth top!
Too bad it always wrinkled after cool down.
Love this Wu Pao Chun milk bread! Soft and smells good.
The same Wu Pao Chun bread, replacing with 30g wholemeal flour.
Did a little experiment. Tested a 500g loaf using 750g option.
Using soft bread, 750g, light crust.
It takes 2 hours and 55 minutes, about 30 minutes longer than a 500g loaf. The kneading time is 40 minutes, longer proofing time and I think it also bakes during the last 45 minutes (I wasn't there to monitor).
Result seems not much difference actually, in terms of size or taste.
Still looking good!