Award-Winning Bread Now on China Airlines

Travel News Asia Latest Travel News Podcasts Videos Wednesday, 1 September 2010

China Airlines has teamed up with Master Chef Wu Pao-chun to serve his award-winning Taiwanese Fermented Lychee and Rose Bread in First Class and Business Class for one year starting from today, 1 September 2010.

Invented by Master Chef Wu using traditional Taiwanese ingredients, the bread recently won first prize at the prestigious 2010 Les Masters de la Boulangerie contest in France. Master Chef Wu was bestowed the title Master Chef at the international event and had previously won a silver medal at the Bakery World Cup in 2008, as well as the Louis Lesaffre Cup in 2007.

Working with Master Chef Wu, CAL will introduce three additional bread selections for its First and Business Class passengers, including his Walnut and Dried Longan Bread, which won second place at the Bakery World Cup in 2008, Banana Cocoa Bread, which combines traditional Taiwanese bananas with rich cocoa flavor, and Basil French Bread, which combines exquisite cheese flavored with Taiwanese basil to produce a delicious salty flavor.

With personal direction and technical support from Master Chef Wu and after undergoing several test runs and adjustments, China Pacific Catering Services and Master Chef Wu have finally authorized the bread to be baked and served to First and Business Class passengers as they travel more than 30,000 feet in the air.

The most important element making the new bread so delicious is the Old Dough Method, under which the yeast must gradually ferment at a temperature of around 27 to 30 degrees celsius for an entire day. Since special attention must be paid to both the ingredients and the baking process, the bread has to be hand-crafted rather than mass produced.

Just as he did when winning worldwide competitions, Master Chef Wu has incorporated traditional Taiwanese ingredients, including famous agricultural products such as longan, lychees, bananas and basil, into his innovative award-winning recipes. Master Chef Wu also insists on using premium flour imported from Japan and France, high-quality cheese and cocoa, which produce special crumb and crust textures and flavors. The result is a truly unique taste experience reflecting Taiwan's delicious culinary culture.

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