Chocolate Spiral Bread (Sponge Method) 朱古力旋風頂角吐司(中種法)

After posting the recipe of Purple Sweet Potato Spiral bread (Sponge Method), a reader asked if it could be turned into chocolate flavor. I replied that the method would be the same but the purple sweet potato powder could not be directly replaced with cocoa powder without adjustment but I didn’t know exactly how much.... Continue Reading →

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 →

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