Tangzhong Soft Bread: chocolate and whipped cream filling

Tangzhong Soft Bread: chocolate and whipped cream filling

Tangzhong Soft Bread: chocolate and whipped cream filling



20g bread flour/high-protein flour

100g water


250g bread flour/high-protein flour

1 egg

90g water/milk

2g salt

30g sugar

25g unsalted butter

3g instant yeast


Whipped Cream

360g heavy cream

40g sugar

Chocolate Stick

240g chocolate chips

100g heavy cream

20g unsalted butter





  1. Grab a pot, bring together 20g bread flour and 100g water. Keep mixing and stirring over medium-low heat until thick paste forms. Off heat and let it cool down.


  1. Put bread flour, water, sugar, salt, instant yeast, tangzhong and egg into the stand mixer bowl, beat until all comes together, add in butter, beat until well combined and a dough ball forms. Let the dough ball rise until doubled in size.
  2. Press and knead the fermented dough ball, divide into 6 equal pieces. Roll and shape them like hot dog buns and let rest until doubled in size.
  3. Preheat the oven to 356℉(180℃).
  4. Crack 1 egg and whisk well. Brush each roll with egg wash; send into the oven to bake for 18 minutes or until golden brown.
  5. Let the bread rolls cool down on the cooling rack.


Chocolate Stick

  1. Grab a pot, bring together chocolate chips, heavy cream and unsalted butter, keep mixing and stirring over medium low heat until well combined.
  2. Wrap the dish with plastic wrap, pour all the melted chocolate mixture in, smooth it out and let it set in the fridge to chill until still (may take 1 hour).


Whipped Cream

  1. In a clean bowl, add in heavy cream and sugar; use a hand mixer to beat until stiff peaks form.



Wait until the bread rolls are cool to touch, slice and cut into the bread rolls without separating them. Fill each bread roll with whipped cream and 1 chocolate stick inside. Dust them with milk powder/sugar powder and serve.

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