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Sourdough Hokkaido Milk Bread with Tangzhong

Japanese Hokkaido milk bread is pillowy soft with light buttery flavor and a hint of sweetness. It’s versatile enough to work as a dinner roll, for sandwiches from PB&J to ham and mustard, as breakfast toast or folded around a slab of ice cream as is popular in Singapore.

The tangzhong technique, where you make a roux of flour and milk (or water), allows the dough to hold more moisture, and the bread resists staling for days. I originally made this bread using commercial yeast and I mostly followed a recipe from the blog READ MORE

Chocolate Cake

Chocolate Truffle Cake – a chocolate layer cake recipe with dense, moist chocolate cake, silky chocolate truffle frosting and chocolate flakes.
       I am a HUGE fan of chocolate, especially chocolate cake – there are few things more comforting. I always have some kind of chocolate around the house. I know, I’m a baker so it’s obvious. But I’m talking about chocolate other than what I use for baking. I’m talking about little pieces I can snag here and there when I’ve got a craving or when I need something sweet after a meal 
I’m more of a semi-sweet or dark chocolate fan rather than milk or, heaven for...

Chocolates

As a kid I loved Reeses’ Peanut Butter Cups. The day after Trick or Treating for Halloween, my siblings and I would trade candy, each of us looking for more of our favorites. However, none of us would give up our peanut butter cups. We all coveted them and would be envious of the person that got more of them in their candy bag.

My favorite way to eat them was cold. I’d put one in the refrigerator after school and by homework time, I’d treat myself to an ice cold, milk chocolate covered, sugary peanut butter filled confection.