16 September 2017

Traditional Baked Mooncakes 传统烘月饼


This is the second time I baked the traditional baked mooncakes, the first time was few years back when I was living in Qatar, a group of ladies from Asian Coffee Morning came to my place and we baked quite a number of mooncakes together. It was a fun memory. Hope the ACM is doing well, I'm still grateful that through ACM I still keep in touch with a few good friends even we no longer stay in the same continent. 

The making of traditional baked mooncakes is not difficult as we think, the most important part to me is get the right browning on its crust. I baked my mooncakes around 180C for a total of 22 mins, middle rack in the oven. 

Two months before this mooncake making, I brine the chicken eggs in two separate bottles, hopping to get 12 pieces of homemade salted eggs, however, one bottle of the salted eggs didn't turn out well. So I only get 6 pieces of homemade salted eggs this round. Of course, at this time it is no time for me to brine another batch of chicken eggs for mooncakes making, so I got some store bought salted duck eggs ready for my next baking. 

The best part for this recipe is no lard added, and I added flax seed into the filling too. 








Ingredients:
big mould (125g): ~90 g filling, 45 g skin dough, make 10 pieces
small mould (60g): ~35 g filling, 30 g skin dough, make 4 pieces

Skin Dough:
350 g low protein flour (cake flour)
210 g golden syrup
100g  Rice Bran Oil (or any cooking oil)
1.5 tsp Alkaline water (lye water) (optional, to get a better shape)

Filling:
540 g Black sesame paste, divide into 6
500 g Red lotus paste, divide into 4 x 90 g, and 4 x 35 g
some white melon seed, roasted
some sunflower seed 
some flax seed
6 homemade salted egg yolks (can have more if you wish)

Egg wash:
1 egg yolk + 1 tbsp milk

Method:
Prepare the salted egg yolk: 
1. Crack the salted egg, separate the egg yolk with egg white, wash the egg yolk under  running water to get rid of the egg white, spray the egg yolk with some Chinese cooking wine. Place on a steamer and steam for 3~4 mins. Set a side to cool.

Prepare the filling:
1. Mix the paste with some white melon seed, sunflower seed and flax seed.
2. Separate the store bought paste into the portions you want, for my case I want to separate the one with egg yolk and without egg yolk. So I divide into 6 big portions for black sesame paste and make 4 big 4 small portions for the red lotus paste.
3. stuff the egg yolk into the middle of black sesame paste and wrap them up, shape into a ball. I didn't place egg yolk for red lotus paste.
4. Set aside.

Prepare the skin dough:
1. In  a mixing bowl, mix golden syrup, rice bran oil and alkaline water together, sift in the flour. Mix well and use hand to gentle knead the dough together.
2. Cover the dough with cling wrap, let it rest for an hour.
3. Divide the dough into the portions you want, for my case 10 big portions (~45 g each) and 4 small portions (~30 g each)
4. Flatten the skin dough with rolling pin between two pieces of cling wrap, place the filling in the middle and wrap up the dough, shape it into a round ball, use the mooncake presser, press and release the dough into lined baking tray. Repeat until all the dough and filling are done.
5. Bake at preheat oven at 180C for a 10 mins, bring out the mooncakes, egg wash and bake for another 12 mins or until the mooncakes surface is lightly brown. Cool on wire rack. 


14 September 2017

Pan Mian 板麺 (Hakka Flat Noodle Soup)


This week lot of happening, I'm glad that the backyard renovation comes to its end. My son orthodontics treatment going into second stage, pray that it will all go well and he will not experience any pain. 

This week, I lug out my pasta maker and making Pan Mian or Ban Mian (Pan Mee) a kind of Hakka flat noodle soup which is popular among Malaysian Chinese. I ate a lot of Pan Mian when I was living in Kuala Lumpur. If the dough is torn into pieces the dish is called Mee Hoon Kueh 麺粉糕 (Hand-torn noodle), however, if the dough is made into noodle strips then the dish is called Pan Mian 板麺. The noodle is with a simple flour based dough and the broth is cooked with anchovy. I cooked my broth with some pork soup bone before adding the anchovy to enhance the soup flavour. Traditionally this noodle soup is accompany with Mani Cai (Sauropus androgynus) but I can't find it in Sydney, so I use Choy Sum. 

My hubby and son thumbs up for this noodle soup. ^^

好久没做手工麺了,搬出道具来弄麺的心情是喜悦的。滑爽弹牙的麺条从筷子刷进口里的感觉是。。。棒!






(yield 3 bowls of noodle) Ingredients:
For broth:
300 g pork soup bone, cook in boiling water for 5 mins, drain well
3 litres of water
3 cloves garlic, crushed lightly
a handful of dried anchovies (~ 20g)
3 tbsp of oyster sauce
2 tbsp of fish sauce (to taste)
a tablespoon of cooking oil

For noodle:

315 g plain flour
1/2 tsp salt
120 ml water (can add more water if the dough is too dry)
1 egg
1 tbsp cooking oil

Accompaniments:
5 shiitake mushrooms, thinly sliced (seasoning with 1 tbsp oyster sauce, 1/2 tsp dark soy sauce)
250 g minced pork plus chopped shrimps (seasoning with  1 tbsp sesame oil, 1 tbsp light soy sauce, 1 tbsp Chinese cooking wine, a pinch of pepper, 1 tbsp sugar, 1 tbsp oyster sauce, 1 tbsp dark soy sauce, and 1 tsp tapioca flour) 
Some Choy sum, or any types of green vegetables
eggs 

For garnish:
some fried shallots
1 cup dried anchovies, fried in oil till it is crispy 


Method: 
1. Prepare the noodle: In a mixing bowl, combine the flour, salt, egg and cooking oil, make a well in the centre, gradually add water. Using a pair of chopstick, mix all the ingredients until it comes together. Hand knead the dough until it form a stiff dough. Add a tablespoon of water at a time if the dough is too dry. Knead the dough until it is smooth. Cover with cling wrap and let it rest for an hour. 

After resting, the dough is soft and pliable, divide into three portions and roll out using the pasta maker. Floured the worktop surface, adjust the the dial for pasta machine to thickness "6" which is the thickest, slowly roll the dough over. When the whole piece of dough has been rolled over the machine, adjust the dial to "5" and repeat the step until your desire thickness. I stop the dial at thickness "2".

Roll the dough over the pasta cutter. Cut the noodles using a scissor. (Dust with more flour if the dough is sticky) Hang the noodles to dry on the wooden noodles stand. 

2. Prepare the accompaniments: In a big soup pot(A), add a tablespoon of cooking oil, fry the garlic (ingredient in the broth), place the seasoned sliced shiitake mushroom, stir fried it for at least 5 minis or until the mushroom is cooked. Take out and set aside.

In the same pot (no need to clean the pot), place the seasoned minced pork and chopped shrimps, stir fried for 10 mins or until the minced pork and shrimps are cooked. Dish out, set aside for later. 

3. Prepare the Broth:  In another soup pot(B), place the pork soup bone, add the 3 litres water and cook for at least 30 mins. In the same big soup pot(A) use for frying shiitake mushroom and minced pork and chopped shrimps, add a tablespoon of cooking oil, fry the dried anchovies until it is fragrant. 

Pour the soup from pot B to pot A. Bring to boil and simmer for about half and hour, top up water if the water level is low, add oyster sauce and fish sauce (to taste).

4.  To serve: Ladle about 300 ml of broth into a small pot, bring to boil, add noodle. Use a pair of chopstick to separate the noodle so it will not stick together. Add a few tablespoons of minced pork and shrimps, add the shiitake mushroom, let it cooks for a min. Then add vegetable, crack an egg into the soup, with the egg yolk still soft and runny transfer to a serving bowl, garnish with fried shallots and crispy fried anchovies. Serve with chilli sauce. 

12 September 2017

Sausage Buns 香肠面包 (65C Tangzhong Method)


Making buns for breakfast! I have some thin sausages in the fridge, this round I pan fried the sausages before stuff them into the buns just to make sure they are cooked completely. 

This recipe yield 14 buns. 




Ingredients:
65C Tangzhong/ water roux starter:
30 g bread flour
150 ml water

Bread dough:
all tangzhong
400 g bread flour
100 g cake flour (low protein flour)
30 g sugar
1/2 tsp salt
50 g soft unsalted butter
200~250 ml water (add gradually)

Filling:
7 sausages cut into half to make 14 pieces

Garnish:
egg wash (1 egg yolk), mayonnaise, tomato sauce, some dried parsley  

Method:
Prepare water roux starter: in a small pan, place the bread flour and water, mix well and cook the mixture until it starts thicken, remove from heat, cover with cling wrap and set aside to cool.

Prepare the filling: in a pan, add 2 tablespoons of cooking oil, pan fried the sausages until it turns slightly brown, set aside to cool. 

Prepare the bread dough: Add the water roux starter, and all dry ingredients. Gradually add water and mix with KitchenAid speed 2 until it combined, change the KitchenAid speed to 4, mix until it form a rough dough (the dough is not stick to the mixing bowl wall). Add butter in pieces. Continue to mix with speed 4 until the Windowpane stage.

Cover the dough and let it proof to double its size, about 50 mins. (depends on the surrounding temperature) 

Take the dough out, punch down the air. Flatten the dough a bit and divide into the portion you want. In my case 14 portions. Shape the dough into equal small balls. Let them rest for 10 mins. 

Roll the dough into a long thin strip of about 30cm. Place a piece of sausage at one end and wrap the bread dough against the sausage, place the dough on the baking tray. Repeat until all dough is done. Spray with a bit of water on the bread dough, let it proof until double its size. 

Egg wash and garnish the bread dough, bake at preheat oven at 180C for 15 mins. or the bread turns slightly brown. Take out and let it cool on wire rack. 

25 August 2017

Cranberry Cinnamon Rolls 蔓越莓糖浆肉桂面包卷 (65C Tangzhong Method)


This is a busy week as the backyard renovation started, beside the noise, outdoor space is complete covered with snowy construction dust. It really disturbs my daily routine.

Today I go back to my old recipe with minor adjustments, bake the soft and fluffy cranberry cinnamon rolls which is one of my family favourite. The fragrance of cinnamon sugar in the bread is so comforting. 12 buns won't be enough for three of us! 






Ingredients:
Tangzhong/ water roux starter:
30 g bread flour
150 ml water

bread dough:
500 g bread flour 
55 g pastry flour (top flour)
30 g milk powder
5 g instant dry yeast
60 g fine sugar
1/2 tsp salt
all the Tangzhong
200 ml water (add gradually)
20 g golden syrup
60 g butter, chop in small pieces


Filling:
100 g dried cranberry 
3 tablespoons cinnamon sugar

Egg wash:
1 egg, beaten
some raw coarse brown sugar, to sprinkle on top of dough (optional)


Method:
1. Prepare Tangzhong: Mix together ingredients in Tangzhong, cook under medium heat, keep stirring until the mixture thicken, not boiling. Remove from heat and set aside until cool.
2. Prepare bread dough: In the electric mixing bowl, add all Tangzhong and bread dough ingredients except water and butter. Gradually add water (set aside 50 ml for slowly add in) and mix with KitchenAid speed 2 for a min before change to speed 4. Slowly add more water. 

3. When the mixture form rough dough or able to pull away from the mixing bowl, add in butter. Continue to let KitchenAid knead the bread dough until elastic windowpane. It means the bread dough is able to stretch open on your palm without tearing. 

4. Cover the dough and let it proof to double its size. Punch out the air in the bread dough, use the rolling pin to flatten the dough into 60cm x 40cm rectangle (As the bread dough is very soft you may need to dust your hands and worktop with flour for easy handling the dough, use the dough scraper to help handling the bread dough without adding too much addition flour). Sprinkle cinnamon sugar to cover all the dough area, place the dried cranberry on top.

5. Roll up the dough into a log, slice the dough into 12 portions (depends on you baking pan). Place the dough into lined baking pan, cover and let it proof until it double its size. Brush with egg wash. Sprinkle some raw coarse brown sugar on top of the bread dough.

6. Bake in a preheat oven at 180C for 20 mins. or until the top of the bread turned slightly brown. 

10 August 2017

Green Tea Spiral Mantou (Chinese Green Tea Steamed Bun 緑茶双色馒头卷 ) (Overnight Sponge Dough Method)


Mantou (Chinese Steamed Bun) is a simple versatile bun, you can add varieties of flavour to the bun to suit your family taste buds. This is my second spiral mantou, you may like to look into my previous Chocolate Spiral Steamed Bun if you prefer the chocolate flavour. 

Matcha green tea flavour mantou is very refreshing, just keep the green tea powder to a teaspoon, the distinctive bitterness of the green tea will not overpowered the plain milk bun portion. To get the beautiful green tea spiral the proportion of green tea dough and plain dough for this creation is 1:3.






Ingredients: 
Overnight Sponge Dough:
60 g low gluten flour (中劲面粉)
40 ml water
1/2 tsp instant dry yeast

1 tsp sugar

Mantou Dough:
all of overnight sponge dough, tear into small pieces
350 g low gluten flour

1/2 tsp instant dry yeast
200 ml warm milk 
30g fine sugar
1/4 tsp salt
1 tsp green tea power + 1.5 tbsp water (for green dough)




Method:
Prepare the overnight sponge dough: 
1. Place all dry ingredients in a bowl, pour in water, stir well to combine. Mix well.
2. Place the mixture in a plastic cling, tighten the dough. Place the dough in the fridge proof overnight.

3. Take out the dough 30 mins before using. 

Prepare the mantou dough:
1. Place all dry ingredients in a big mixing bowl, gradually add in 200 ml warm milk. Knead the dough together to form rough dough. Take out 1/3 of the dough and mix with the green tea-water paste. knead well. 
2. Knead the 2/3 milk dough to smooth dough (add more milk if the dough is dry). Cover and let it proof to double in size.
3. Knead the 1/3 green tea dough to smooth dough (add more milk if the dough is dry, add a bit of flour if it is too sticky). Cover and let it proof to double in size.
4. Punch down the air in the milk dough and flatten it to rectangle thin dough. Do the same for the green tea dough. Flatten the green tea dough to the same rectangle size as the plain dough. 
5. Overlap the green tea dough on top of the milk dough as in the photo. Roll the dough up gently. Cut the dough into 2 inch section, place a piece of parchment paper below each dough. (note: At this stage, I actually cut the dough into two portions before I roll up the dough, I flipped one dough into opposite colour with the other portion so to get green dough at the outer design)
6. The steamer has to be preheated to around 35C, switch off the fire. Place the mantou dough inside the steamer and proof for 15 mins or until it is double it size. 
7. Switch on the fire to medium and steam for 15 mins. Leave a gap on the steamer when it is nearly done, you have to place a chopstick between the lid and the steamer.
8. Switch off the fire immediately when the steaming time is 15 mins. Let the mantou sit off heat in the steamer for 5 mins before take them out. 

04 August 2017

Old School Sponge Cake (Gochabi) 古早味鸡蛋糕 (Cooked Dough Method)


Old school sponge cake (Gochabi) also popular known as Taiwanese Old Fashion Sponge Cake "Ji Dan Gao". It is light and fluffy with the dedicate eggy fragrance, the texture of the cake is smooth and dedicate. My family love it very much!

I have tried on a few recipes, the one using cooking oil, olive oil and butter respectively. I find that the one using butter produces the best flavour which is to my liking. The olive oil I used is way too strong and it overpowered the dedicate egg flavour in this Old School sponge Cake. Personally I find using cooked dough method produced a stable cake, the cake doesn't shrink after taking out from the oven. 

Cake pan size: 8 inch square pan

31 July 2017

Char Siu Bread Buns 叉烧面包 (Chinese BBQ Pork Buns) (65C Tangzhong Method)


Char Siu Bread Buns or Chinese BBQ Pork Buns is my son latest favourite breakfast (of course he has many type of favourite breads because his mum love to make breads ^^) I used the leftover Char Siu Bao filling to make this baked buns. 

The bread texture is super soft, I'm using golden syrup and water roux starter in this bread making. I like both steamed and baked Char Siu Buns. How about you? 

This recipe yield: 16 buns

28 July 2017

Char Siu Bao (Steamed BBQ Pork Buns) 叉烧包


Char Siu Bao is the Chinese Steamed BBQ Pork Buns which you can easily find at any Chinese Restaurant especially the one selling Dim Sum or Yum Cha. The size of the Char Siu Bao can be varies, some restaurants make the Char Siu Bao in dedicate bite size, however, some prefer it to be half our palm size. To me, I love Char Siu Baos because of its filling, the sweet, sticky with a faint fragrance of oyster sauce, the taste just make you want to continue eat more of it. 

I can't find Hong Kong flour over here and I'm using Lighthouse self-raising flour for steamed buns. The baos came out a bit yellowish and not totally white in colour like the one selling. To cut short the cooking time, I bought the real deal tender and juicy Char Siu instead of homemade. 

This recipe yield 21 buns. (I have extra filling for another bread making)

27 July 2017

Kopitiam Milk Buns / Plain Milk Buns (Overnight Sponge Dough Method)


Kopitiam Milk Buns is the plain milk buns that always selling at coffee shop when we were young. It doesn't has any distinctive taste, so the usual ways of eating it is by dipping the bun into the coffee, milo, soft boil egg, or go with kaya and butter. This bun was very popular among bloggers two years back. I always not able to keep up with the current popular bakes.

I tried with two recipes this round, one with overnight sponge dough and the other one with straight dough method. Both gave me soft bread on the day of bake, however, the bread was not soft to touch on the second day and I have to heat them up in the microwave for 20 seconds to get the soft bread. I'm not sure could it be the butter used was way too little for the straight dough and was it the overnight sponge dough I used way too dry? 

I referred the recipe from My Little Favourite DIY (overnight Sponge Dough Method). This recipe yield 9 buns.


13 July 2017

Creamy Custard Bread 卡士达面包 (65C Tangzhong Method)


Creamy Custard Bread/Custard Bun some name it as Milk Pudding Bread. It is my favourite, when I happen to drop by a bakery I always look for custard bread or bun. A perfect Creamy Custard Bread to me is having a soft bread texture with creamy pastry cream in it. I know there are many different varieties for the filling but I love the pastry cream filling which is without the use of condensed milk. The filling which is build up purely using egg yolks, milk, sugar and pastry flour.

I bet my son and hubby will be thrilled to see these creamy custard bread later. I'm using water roux (Tangzhong 汤种) starter in the bread dough again, as this will produce a soft bread texture. I would suggest to prepare pastry cream a day in advance of the bread making as the pastry cream needs time to  settle and firm up, this will make wrapping the filling process a breeze. 

I have to bake this custard bread as all the 12 pieces of Pork Floss Buns finished in just two days! The recipe yield: 12 buns

漂亮鬆软的面包,简单素质的生活,来一杯热茶,爆破在口里浓度刚刚好的卡士达甜馅,感觉是。。。和泡芙馅一样美好。

11 July 2017

Pork Floss Buns 肉鬆面包 (65C Tangzhong Method)


Pork Floss Bun is one of my family's favourite. There are two ways of presenting this bun, one method is by slicing open the top of the bun, apply mayonnaise and place the pork floss on top of it. (like what I did here) Second method is place the pork floss inside the bun. I'm now doing the second method.

The biggest challenge of moving house for a baker is not just packing and unpacking the kitchen but facing the new oven. Every single record I made on the oven temperature and timing may become irrelevant. I'm using my previous recipe on pork floss buns with minor changes. This recipe produces very soft bread texture.

I ate two buns straight just after taking the photos ^^

This recipe yield 12 buns.

06 July 2017

Tri-Flavoured Chiffon Cake 三味戚风蛋糕


Chiffon Cake, a light and airy cake which is popular among Asian. There are many different recipes and may be "rules" for baking a successful chiffon cake (which the cake sponge will not collapse or shrink a lot, once the cake is out from the oven). I used to adhere to my pandan chiffon cake recipe which I baked a lot recently for fundraiser.  

In this Tri-flavoured Chiffon Cake recipe, first rule is "you have to know your oven", yes, as simple as the rule yet very difficult for us baker to remember the fundamental baking rule. I placed an oven thermometer in my oven to monitor the actual temperature while baking the chiffon cake. 

In my recipe, I don't use cream-of tartar and baking powder. Beat the egg whites to the exact soft peak is very important. Combine the meringue into egg yolks mixture by using the correct folding technique is crucial for a successful chiffon cake. Yes, even I abide with the above rules I still encounter many times of unsuccessful bakes. We are human after all. ^^ There are many factors contributed to it, for instance, water in the mixing bowl, oily unclean cake pan., etc. 

05 July 2017

Milk Bread Curry Buns 柔软咖哩面包 (65C Tangzhong Method)


I have some leftover chicken and potatoes curry filling from making Spiral Curry Puffs, this week I'm into bread baking. In fact, I have made three batches of Milk Bread Curry Buns! Some of the curry buns were given away as a present to my son's piano teacher.

When I was searching for curry buns on the Internet, I saw the lovely curry buns created by Nasi Lemak Lovers, she wrapped her curry buns with Pandan Leaves. I think this is a good way of presenting the curry buns in South East Asia style, the pandan and curry leaves give a lovely fragrance and it does make this curry buns standout a lot. I'm using the bread recipe from my Pork Floss Buns, this recipe produces a soft milky bun texture which I think is best to go with the warm chicken potatoes curry filling. 

If you didn't finish consume the buns within the same day of baking, you may place it in fridge, heat up 20 seconds in a microwave will warm up the curry filling. 

This recipe yield 10 pieces of buns.

28 June 2017

Spiral Curry Puffs (Karipap Pusing) 螺旋咖哩角



Spiral Curry Puffs also known as Karipap Pusing is mainly the Malaysian and Singaporean popular teatime snack. It is not just consume by Malay, but Chinese and Indian too. They are deep-dried crescent shape pastries filled with curry powder and curry leaves, which give its distinctive fragrance and flavour, if you want to make it a spicy Curry Puffs, you can add chilli powder in it.  The filling is mainly with potatoes, onion and chicken. 

The success of this pastries lies in how you make the spiral skin, beautiful, crispy yet able to stay the same way when the puff cool down. Don't be intimidated by the step of making puff pastries, it is actually easier than you think. 

I made 40 small Spiral Curry Puffs (1/2 palm size) using recipe from Huang Kitchen with adjustment on the filling. (I have extra filling for another baking) You can straight away freeze up the extra curry puffs in the freezer, deep fried it only when you need to consume, no thawing require. A handy snack for a busy mum.  

这里已近入冬天,今早还下了一场冬雨。寒冷的外头和刚煎炸好滚烫的螺旋咖哩角形成强烈的对比。厨房空气里还弥漫着浓厚咖哩香料的味蕾, 感恩可以待在里头,一手抓着咖哩角,一手捧着热茶,享受凌静和独处的喜悦。这个螺旋咖哩角真的好棒!

26 June 2017

Mexican Coffee Buns (Roti Boy) 墨西哥咖啡面包


This is my second time making Mexican Coffee Buns, the first time was in June 2015. The previous recipe was using water roux in the bread dough and the butter filling was with icing sugar. This time I'm trying out Savoury Days Kitchen YouTube recipe, she is not using water roux in her bread dough, inside the filling is only butter and the topping is with some cocoa powder. My personal preference is I like my previous Mexican Coffee Buns recipe more because of the icing sugar in its filling make the bun taste better. 

The Mexican Coffee Buns raised beautifully with brown, crispy round dome! The bun texture is good too. This recipe yield 12 buns.


24 June 2017

Chai Kueh (Steamed Vegetable Dumplings) 菜粿


Chai Kueh (Steamed Vegetable Dumplings) is a Dim Sum for South-East Asia Chinese. It is covered with crystal clear soft chewy skin and crunchy vegetables such as shredded carrot, jicama and white radish. The filling is without meat, it is depends on the used of dried shrimps to give its flavour. 

I love to make Chai Kueh for my family, this post is the fifth times I published about Chai Kueh, I tried a few recipes before, if you ask me what will ensure a successful Chai Kueh skin? My answer is hot boiling water. Yes, not just hot but the use of boiling water will ensure a soft chewy skin which will not turn hard after steaming.

This round I adapted recipe from Rasa Malaysia with adjustment on the water and oil quantities. I made 44 pieces which is able to feed two meals for family of three. Store the extra Chai Kueh in freezer, take out and steam only when you need to consume.

Tip: Make the filling a day in advance. I'm the kind of person who love everything well organized. ^^

菜粿,共44颗。看着家里那一大一小吃下20颗菜粿的感觉是幸福的。感谢有他们一直陪伴我厨艺的成长。

19 June 2017

Chocolate Marble Bread 大理石面包



It has been a while since I updated my last blog post. Life is busy with kid, school, exams and after school activities. I still bakes in the kitchen, just not taking photos with my camera. This morning I made an effort to snap photos on my bake. 

I'm using the recipe from my previous bake Chocolate Marble Bread Toast (7 Dec 2011) the original recipe is from the Japanese baker Matumoto Youiti 松本洋一. This round I have modified a bit on my previous recipe by using melted dark rum chocolate instead of the unsweetened cocoa power. By using Tangzhong (water roux starter) in the bread, it produces a soft bread texture.