Home / Desserts / Soft Honey & Chocolate Tangzhong Loaf

Soft Honey & Chocolate Tangzhong Loaf

Purpose
Soft, airy and springy chocolate dessert bread with honey sweetness and chocolate chips throughout
Yield
1 loaf (9×5 pan)
Prep time
25 minutes
Cook time
50–60 minutes

Equipment

  • Small saucepan
  • Large mixing bowl
  • Medium mixing bowl
  • Loaf pan (9×5)
  • Electric mixer
  • Whisk
  • Rubber spatula

Ingredients

Tangzhong

  • 1 tablespoon all-purpose flour
  • 1⁄4 cup milk

Dry ingredients

  • 1 1⁄2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1⁄3 cup cocoa powder
  • 1 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 tablespoon instant coffee powder
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 cup chocolate chips

Wet ingredients

  • 1⁄2 cup milk
  • 1⁄2 cup honey
  • 1⁄4 cup vegetable oil
  • 2 large eggs, separated
  • 1 egg white

Egg white foam

  • 2 tablespoons sugar

Instructions

  1. Preheat oven to 325°F (165°C) and grease a 9×5 loaf pan.
  2. In a small saucepan, whisk together the flour and milk for the tangzhong.
  3. Cook over medium heat while stirring constantly until it thickens into a smooth paste, about 1–2 minutes.
  4. Remove from heat and let cool for 15 minutes, until it reaches room temperature.
  5. In a large mixing bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, baking soda, salt, instant coffee powder and cinnamon.
  6. Add the egg yolks, honey, milk, vegetable oil and cooled tangzhong.
  7. Mix until just combined, then continue mixing for 15–20 seconds to smooth the batter. Do not overmix.
  8. In a clean medium mixing bowl, beat the 3 egg whites with an electric mixer on medium-high speed until foamy.
  9. Gradually add the sugar while continuing to beat.
  10. Continue beating until soft peaks form, about 1–2 minutes total. The egg whites should look glossy and thick enough to briefly hold a soft peak when the beaters are lifted.
  11. Add about 1⁄3 of the whipped egg whites to the batter and gently mix with a rubber spatula until the batter loosens slightly.
  12. Add the remaining whipped egg whites and gently fold with the rubber spatula until no large white streaks remain. Do not use the electric mixer for this step.
  13. Gently fold in the chocolate chips.
  14. Pour batter into loaf pan and smooth the top with a rubber spatula.
  15. Bake for 50–60 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  16. Let cool in pan for 15 minutes before slicing.

Notes

Ingredients note: If cooking for kids, do not add the instant coffee.
Preparation note: The whipped egg whites are what make the loaf lighter and springier. For the best texture, fold them into the batter gently with a rubber spatula instead of mixing them in with the electric mixer.
Cooking note: Can be baked along with a Soft Banana Bread for multiple sweet options.
Optional glaze: For a shiny bakery-style finish, brush the warm loaf with a mixture of 1 tablespoon honey and 1 teaspoon hot water.

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