The Homemade Butter Buns Have Sold for 40 years in ChungLi.
Chinese Subtitles
English Subtitles
大兒子吳振瀚: 愈簡單的東西，愈不簡單，因為你要堅持這個品質，其實不管搓甚麼都很重要，因為不能太少或過頭，對，這口感比較好。
記者: 麥子成為麵包的旅程中，是個不斷重複揉捻的過程。每經一次，勁道有提升。回家幫忙幾年下來，這步驟已經轉了成千上萬次，很累，但因為認同父親堅持的，不假機器的，所以耐性地，一個轉過一個。
大兒子吳振瀚: 他(父親)說 他要當張忠謀第二。
記者: 爸爸啊?
大兒子吳振瀚: 對，張忠謀也做到8、90歲，也還在做。我就跟他一樣，他就是我的偶像。
記者: 近年竄紅的爆漿起司餐包，內餡混搭乾酪和奶油，這是吳振瀚和弟弟吳振羽研發出的新口味
小兒子吳振羽: 乾酪起士粉，下去做調和。它吃起來有淡淡的起士味，不會像一般說，爆漿它只是原味，奶油融化那麼簡單。它是經過烤焙之後，冷卻，要吃的時候，再做回烤的動作，它才會產生那種爆漿的感覺，流漿的感覺。
記者: 不能不提的，還有獨家製作的墨西哥口味。
小兒子吳振羽:這個醬的話，就是墨西哥醬。它就是我們特有的一個配方，比例跟外面也不一樣，它的皮烤出來酥而很脆。我們包的那個鹹奶油內餡，它吃起來是鹹甜的口感。
記者: 新新人類喜歡爆漿、墨西哥，但其實吳家最經典不敗的是，鹹奶油餐包，也就是吃牛排必附的麵包款。
小兒子吳振羽: 用那個老麵法，可以讓它組織，延緩它老化的速度，變成說我們餐包可能，兩三天之後才吃。它組織吃起來，烤過之後，跟剛出爐的一模一樣，甚至更好吃。
Zhen-Han Wu: The simpler the thing is, the more difficult it can be. You have to stick to the quality. In fact, no matter what you knead is very important because it should be just right.
Yes, it tastes better.
Reporter: The conversion of wheat to bread is a process of repeated kneading. It becomes more chewy each time. After returning home to help for a few years, this step has been done thousands of times. It is tiring. But, Zhen-Han Wu has patiently manual-kneaded one after another because he agrees with his father’s insistence.
Zhen-Han Wu:
My father said he wanted to be the next Zhong-Mou Zhang.
Reporter: Your dad?
Zhen-Han Wu: Yes, Zhong-Mou Zhang is still working in his 90. My father said he is just like him. Mr. Chang is his idol.
Reporter:
In recent years, the succulent cheese bun has become popular. It is filled with cheese and cream. This is a new flavor developed by Zhen-Han Wu and his brother Zhen-Yu Wu:
Zhen-Yu Wu:
I blend cheese and the cheese powder together. It tastes a bit like cheese. It is not the same as the original flavor, and the cream is not just melting. We bake the bun and cool it down. When you want to eat it at home, you can toast the bun again. and it will produce the feeling of bursting and flowing.
Reporter: I want to mention the exclusive Mexican flavor.
Zhen-Yu Wu: This is Mexican sauce. It is our unique recipe, and the ratio is different from the outside. The skin is crispy and crunchy. The salty butter that we wrapped tastes salty and sweet.
Reporter: People nowadays like succulent food and Mexican flavor. But in fact, the most classic one is the salty butter bun, which is commonly seen with the steak in the steakhouse.
Zhen-Yu Wu: By using the sour dough, it can be organized and the speed of its aging can be slowed down. You eat the buns two or three days later. It tastes exactly like the fresh one, and even more delicious after they are toasted.