International baking champion shares secret to success
International baking champion shares secret to success
2026-06-10
Bread comes in all shapes and sizes, with bakers constantly creating new flavors and innovative fillings. But the process of making any bread, from kneading the dough to taking it out of the oven, is long and complex. The winner of the Bakery World Cup, Wu Tzu-ching, has revealed his process for making bread, offering an exclusive behind-the-scenes look at how professional bakers work.
Bread comes in all shapes and sizes, with bakers constantly creating new flavors and innovative fillings. But the process of making any bread, from kneading the dough to taking it out of the oven, is long and complex. The winner of the Bakery World Cup, Wu Tzu-ching, revealed his process for making bread, offering an exclusive behind-the-scenes look at how professionals bake.
Baking champion Wu Tzu-ching carefully kneads the dough, adding filling as he molds it into the right shape. At the factory, the bakers copy his technique as closely as possible.
These pineapple buns with diamond patterns pressed on top are one of his specialties. So are these red bean buns, stuffed with filling right in the center. Wu loved watching Japanese cooking shows when he was young and developed an interest in baking, working hard to get his baker’s certification and even winning international competitions.
In 2022, he won the Bakery World Cup in Paris with his team. In 2023, he was named the Baker of the Year by the International Union of Bakers and Confectioners. But he never rested on his laurels, continuing to improve his recipes and spread his love of baking.
Wu Tzu-ching
Baker
If it’s all made with machines from start to finish, there are some details that can’t be 100% controlled. Making them by hand, we can adjust as necessary. The training alone takes over a month.
Moving from handmaking bread to producing it in a factory requires careful adjustments throughout the process. Strict standards are maintained from the beginning, manually selecting ingredients and inspecting them. The dough is left to ferment and is only considered ready when it can be stretched into a thin sheet. Each 200-kilogram batch is then lifted onto the production line, where it is divided, shaped, and sent into the oven.
After it comes out of the oven, the bread is cooled, cut, and manually inspected.
Wu Tzi-ching
Baker
We use a two-stage method for fermentation. Because lots of fillings are rolled into the dough during production, we need to pay close attention to whether they create air pockets in the bread.
Whether it’s winning international competitions or leading factory production, Wu Tzu-ching pays close attention to every step. Through his dedication and professionalism, he shares Taiwan’s baking prowess with the world.
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#baker #bakery #bread #competition #champion #pineapplebun #redbeanbun
揭秘! "世界冠軍麵包"美味大公開 層層工序.堅持細節
2026-06-10
台灣人愛吃麵包，不少熱賣品項，主打職人口感與創新包餡，但您知道這些麵包，從製作到出爐，究竟要經過多少道程序嗎?世界麵包大賽冠軍武子靖師傅，親自公開麵包製作過程，帶您直擊麵包工廠裡的職人細節。
烘焙冠軍武子靖將麵團揉捏塑形，看似信手捻來動作輕巧，他親自走進生產線，把職人技術搬進麵包工廠。
經典菠蘿麵包，表面壓上整齊菱格紋，是他最拿手的品項之一，另一款紅豆麵包，則講究餡料得穩穩落在正中央。從小愛看日本料理節目，開始對烘焙產生興趣，後來一路考證照、比賽。
2022年在法國路易樂斯福世界盃麵包大賽和團隊奪下冠軍，2023年被國際烘焙組織UIBC評選為年度世界最佳麵包師。而且他沒有停下腳步，反而花更多時間研究製程、調整配方，希望透過手作的溫度，溫暖吃麵包的人。
[[麵包師傅 武子靖]]
“從頭到尾用裝置來做的話，有一些就是細節，可能就沒有辦法完全百分之百去控制，那透過手工，我們就可以自己用手工的方式去調整。光是訓練製成的這個部分應該超過了一個月”
從手工麵包到工廠量產，製程得全面做調整。堅持從原料挑選開始就不馬虎，果乾、堅果都得人工檢查。吐司麵團也得經過長時間發酵，確認能拉出透光薄膜，才算合格。一桶200公斤重的麵團，透過舉缸機送往產線，分割、滾圓後，再送進烤爐。
剛出爐的吐司，還得經過冷卻、切片和人工檢查。
[[麵包師傅 武子靖]]
“用了兩階段的中種法的方式來進行發酵。在製程上因為捲入了蠻多吐司的內餡的材料，所以我們比較需要注意這些材料，會不會造成整個組織的結構會有氣孔出現。”
世界冠軍走進工廠產線，每一道程序都藏著職人的堅持，更要讓世界看見台灣的烘焙實力。
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