Tangzhong Soft Bread: chocolate and whipped cream filling

soft bread.whipped cream and chocolate filling.00 00 00 47.Still001 结果 pinit View Gallery 2 photos
soft bread.whipped cream and chocolate filling.00 00 00 47.Still001 结果 pinit
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Tangzhong Soft Bread: chocolate and whipped cream filling

Difficulty: Beginner Cook Time 18 mins Total Time 18 mins
Cooking Temp: 356  °F Servings: 6
Best Season: Suitable throughout the year

Description

Tangzhong Soft Bread with Chocolate and Whipped Cream Filling is a delicious and fluffy bread that incorporates the Tangzhong method for extra softness. This bread is perfect for breakfast, snacks, or dessert, offering a delightful treat with a rich chocolate and creamy filling.

Tangzhong, also known as water roux, is a cooking method that involves cooking a small portion of the flour and water to create a paste. This paste is then mixed into the bread dough, resulting in an incredibly soft and moist texture.

The bread dough is made from a mixture of flour, sugar, yeast, milk, and butter, along with the Tangzhong paste. The dough is kneaded until smooth and elastic, then allowed to rise until doubled in size. Once risen, the dough is divided and shaped into small rolls, filled with chocolate and whipped cream.

The rolls are baked until golden brown, resulting in a soft and fluffy bread with a decadent chocolate and whipped cream filling. The combination of the rich chocolate and the light, airy bread creates a delicious contrast of textures and flavors.

Tangzhong Soft Bread with Chocolate and Whipped Cream Filling can be enjoyed warm from the oven or at room temperature. It can be garnished with a dusting of powdered sugar or a drizzle of chocolate sauce for added elegance.

This bread is perfect for any occasion, offering a unique and delightful treat that is sure to impress. Its combination of soft bread and creamy filling makes it a favorite among dessert lovers.

Ingredients

Cooking Mode Disabled

Tangzhong

Bread

Whipped Cream

Chocolate Stick

Instructions

Tangzhong

  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.

Bread

  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. Preheat the oven to 356℉(180℃).
  3. 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.
  4. 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.

Assemble

  1. 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.
Keywords: Tangzhong Soft Bread, soft bread, soft bread recipe
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