I’m in the mood for some chocolate bread, but the original recipe I was using from a book doesn’t seem to translate very well into the tangzhong method. So I went online and saw this recipe from Honey Bee Sweets, and the results are absolutely amazing!
Here’s how the inside looks like:
It’s really soft and fluffy, and maintains it’s softness even on the next two days. If you haven’t tried making bread using the tangzhong (water roux) method, you absolutely should! It’s pretty easy and only takes an extra 5 mins or so, using only one small saucepot.
Tell me if you have any other wonderful chocolate bread recipes to share!