Chocolate Twist Pain de Mie (Tangzhong Method) 湯種朱古力扭紋頂角吐司

I bought a jar of dark chocolate spread from Lindt store last month, planning to spread it on my bread for breakfast. Then I thought, hm… why don’t I make bread out of it? So out came my chocolate twist bread the next day. Lindt chocolate spread has a very silky smooth texture and tastes … Continue reading Chocolate Twist Pain de Mie (Tangzhong Method) 湯種朱古力扭紋頂角吐司

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Chocolate Swirl Steamed Buns (Mantou) 朱古力雙色饅頭

After making steamed buns with purple sweet potatoes, my children demanded chocolate ones. This time I lengthened my dough by rolling it thinly in order to create a bigger spiral pattern. I didn’t bother taking pictures during the process as it was pretty much the same as before. Please visit my previous post, Purple Sweet … Continue reading Chocolate Swirl Steamed Buns (Mantou) 朱古力雙色饅頭

Chocolate Mochi Bread 朱古力麻糬波波

A few days ago my baking buddies, Bonnie and Erica, and I were talking about mochi cheese bread. The main issue was that the ones made without the premix became dried out easily. We were determined to recreate the bakery style mochi bread from scratch. After some research I found that these cheese puffs were … Continue reading Chocolate Mochi Bread 朱古力麻糬波波