I would have to say this is the best shape loaf which I have achieved so far, the oven spring effect resulted such a gorgeous wave. I'm so used to make loaf with pullman tin covered. Once again thanks to this taiwan blogger for her generous sharing & tips given in her blog.
Believed that this is the most popular recipe among HK/Taiwan bloggers, it has several version, ie direct method or slow fermentation , again , slow fermentation has always been my favourite method , is definitely worth spending 3 hrs for the fermentation to achieve such soft texture, the only thing I will reduce on my next attempt will be the sugar as I personally felt is too sweet for a toast.
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