Chocolate Mushroom Cloud Bread with Black Sugar Powder | A Playful Bake

Chocolate mushroom cloud bread, a playful bake

Chocolate mushroom cloud bread is a chocolate bun with a soft white dome on top, baked to look like a mushroom in profile. The bun base is a rich cocoa dough sweetened with Ship Brand Black Sugar Powder. The cap is a softer milk dough that puffs in the oven and stays pillowy.

The dark cocoa stem and the pale cap is the whole charm of the bread. Black sugar powder is what gives the stem its deep colour and the slightly bitter caramel note that balances the milk-sweet cap.

Watch

Why this sugar

Made with Ship Brand Traditional Black Sugar Powder 古法黑糖粉 300g. Heritage cane sugar, milled fine for baking. Shop the sugar.

Recipe

Yield: 6 mushroom buns. Total: 3 hours including proof.

Ingredients

Cocoa stem dough: 200g bread flour, 15g cocoa powder, 30g Ship Brand Traditional Black Sugar Powder, 3g instant yeast, 2g salt, 120g warm milk, 20g softened butter.

Milk cap dough: 100g bread flour, 15g fine sugar, 2g instant yeast, 1g salt, 65g warm milk, 10g softened butter.

Directions

1. Mix stem dough except butter, knead 5 min, add butter, knead to window-pane.
2. Mix cap dough same way separately.
3. Proof both 60 min covered.
4. Divide stem dough into 6 cones (60g each), cap dough into 6 rounds (30g each).
5. Place cap on each cone, pinch lightly to attach.
6. Proof 30 min on tray.
7. Bake 180C for 18 min.
8. Cool 15 min on rack.

Ship Brand (帆船牌) is the retail line of Yuen Tung Sugar Factory Industrial Company Limited. Sugar refined in Hong Kong since 1948. Shop the collection.