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Welcome to Chopsticks Meet Fork! Here you can find my original recipes. They include Asian Jewish Fusion, savory, and sweet recipes.
Happy cooking and baking!

Double Chocolate Milk Bread 巧克力牛奶吐司

Double Chocolate Milk Bread 巧克力牛奶吐司

Double Chocolate Milk Bread 巧克力牛奶吐司

Yield 1 medium loaf 

Tangzong

  • bread flour, 21g

  • whole milk, 54g

  • water , 54g

Dough

  • Active dry yeast,  5g

  • Whole milk,  97g, at 115-120F

  • sugar, 54g

  • egg, 1

  • Bread flour, 285g - 300g

  • Salt, 3g

  • Cocoa powder, 15g

  • Unsalted butter, room temperature and cubed, 49g

  • Starter

  • Chocolate chips, 100g

Instructions

  1. Mix all tangzong ingredients in a saucepan, heat over medium low heat and whisk viciously for about 5-10 minutes. cover the surface with plastic wrap, cool to room temp. Set in the fridge to cool faster if desired.

  2. Activate the yeast in milk with 10g of the sugar. Once the surface becomes bubbly and yeast is activated, add in the rest of the sugar and egg. Mix to cobine. 

  3. In a separate bowl, combine the flour, cocoa powder, and salt. Add the mixture into the wet ingredients bowl. Knead a little bit and add in the butter, one or two at a time, continue to knead until smooth, and add in the tangzong. Knead until the dough is not sticky anymore, about 15 minutes. Add more flour if needed. Add in the chocolate chips, knead to evenly distribute the chocolate into the dough. Transfer the dough to an oiled bowl, cover and rest until the dough is doubled in volume.

  4. Preheat the oven to 400F. Butter a small Pullman pan. Roll the dough out into a 7” x 11”  rectangle. Fold the dough in third and roll the dough into a log. Place the log into the prepared pan, with the seam side down. Cover and rest until the dough is about 1/2" away from the top. Lower the oven to 375 F and bake for 25 minutes. Without taking the pan out of the oven, quickly remove the lid, and bake for another 10 - 15 minutes until the top is golden brown.

  5. Unmold the bread and rest it on a cooling rack for at least an hour. Do not slice before the loaf is completely cool to room temp.

Miso Tahini Zucchini Bread 味噌芝麻櫛瓜麵包

Miso Tahini Zucchini Bread 味噌芝麻櫛瓜麵包

Sesame Tofu Tabbouleh 麻醬豆腐塔布雷沙拉

Sesame Tofu Tabbouleh 麻醬豆腐塔布雷沙拉