It has been a long delayed to do this post ...
This is the wu chun pao champion toast , direct dough method but yields fluffy & soft bread
198 gm fresh milk
300 gm bread flour
24 gm sugar
1 tsp salt
1 tsp instant yeast
14 gm unsalted butter
Place all ingredients into KA mixer, knead at speed 2 , alternating with speed 4 for about 15 mins
or till you reached the membrane stage. Covered & 1st prove till double .
Punch out air and covered , let rest 15 mins.
Continue to shape as desired , you may shape into loaf or buns
Second prove till double
Baked 180 Deg for 35 mins (for loaf)