Chocolate bread rolls

After making my chocolate bread loaf, I had some leftover dough which I stored in the fridge. According to Artisan Bread in Five Minutes a Day, the bread dough can be stored up to 5 days in the fridge or four weeks in the freezer.

My remaining amount was not enough to make a loaf, so I thought I’d make some chocolate bread rolls.  The instructions called for an eggwash finish but I was out of eggs. It’s too bad because I think I the shiny finish would have made these rolls better looking.

The chocolate bread has gotten mixed reviews by my family. Some people like it, some people complain that it is too in-between (not sweet enough to be dessert, but not plain enough to function as regular bread).

You can find the recipe with instructions here.  The only difference is that instead of making it into a loaf, you shape them into balls about the size of a small peach, let the balls rise for 1 hour and 40 minutes, and then paint with egg wash before baking. Baking time was about 20 minutes for me.

I think these rolls make nice dinner rolls or perhaps breakfast rolls. They are even cuter than the loaf.

 

Chocolate Pound Cake

Before discovering the wonderfully moist and delicious pound cake, I thought about making a chocolate pound cake.  Since I don’t normally like regular pound cake, I thought chocolate might make a pound cake more likeable, because everything tastes better with chocolate doesn’t it?

I chose a recipe found on The Little Teochew.  The cake came out great. It had a surprisingly deep chocolate flavor just from using the dutch processed cocoa. This is definitely a cake I’d make again. I made a couple of modifications to the recipe I found. The modified recipe is below:

Chocolate Sour Cream Pound Cake (adapted from recipe found on The Little Teochew)

Ingredients

1 1/2 cups all-purpose flour
1/2 cup cake flour
1 cup Dutch-processed cocoa powder
2 1/4  tsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup sour cream

Directions

1. Position a rack in the center of the oven and preheat the oven to 325 F. Grease the inside of a 10-inch Bundt pan with baking spray that contains flour.

2. In a large bowl, whisk the flours, cocoa powder, baking powder, and salt.

3. In a bowl of an electric mixer, using the paddle attachment, beat the butter (make sure butter is softened in microwave first) at medium speed. Gradually beat in the sugar, until light and creamy. At medium speed, beat in the eggs one at a time, mixing well after each addition.

4. In a small bowl, stir the vanilla extract into the sour cream. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended.

5. Bake the cake for 65 to 75 minutes, until a flat knife  inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.

On my last trip to Rowland Heights, we were just supposed to swing by and get some shaved ice and some fried stinky (fermented) tofu to go. But who am I fooling? As soon I arrived, I didn't want to leave. So many restaurants to check out. BF was willing to stop by places with me, but he didn't want to sit down and eat at them because he wasn't hungry.

Tofu King
18414 Colima Rd
Rowland Heights, CA 91748
(626) 964-6250

So I ended up stopping by a few places to get things to go. First, we went to Tofu King again to get some stinky tofu. Once there, I felt like I had transported to an alley in Taiwan. The small storefront, the man taking orders, the outside seating, everything reminded me of Taiwan.

We ordered the fried stinky tofu. You can read a more in depth post on Tofu King here, where I explain a little more about this famous street food and the restaurant.

I also wanted to explore some more menu items, so I ordered a meat noodle stew.  This is another common street food item. Noodles, chunks of meat paste, and bamboo are served in a thick, starchy broth. 

The version here was similar to ones I've eaten in Taiwan. It didn't really stand out, but it wasn't bad either.

Yi Mei Deli
18414 Colima Rd
Rowland Heights, CA 91748

After we walked away from Tofu King, I noticed Yi Mei Deli nearby. This place sounded really familiar to me, but I couldn't remember why. Once inside, I saw that they had a whole menu of breakfast items that they were still serving. I suddenly remembered why this place was so familiar- I had visited its sister location in Monterey Park.

Once inside, I couldn't help but get some fresh made soy milk that was served warm. I also got a rice roll. I didn't particularly like the rice roll. The inside fried crueller was stale tasting. I hadn't particularly loved the location in Monterey Park, and my experience here wasn't much better.

Golden China
1015 Nogales St Ste 129
Rowland Heights, CA 91748

My last stop before Class 302 was Golden China, located inside the Ranch 99. I had heard of this place from gastronomer. I explored the menu and really wanted to sit down and try some of the spicy dishes, but BF wasn't budging.

So I ended up order stuff to go and opted not to try to take the spicy dishes home. Instead, I ordered some shrimp fried rice.

The portion was generous and there were lots of shrimp. It was a little on the bland side, but I enjoyed it. The price was pretty reasonable too.

I also got some chive pockets. My order came with two giant chive pockets. The skin was pan fried but very crispy, which is how I like it. The inside chive filling had a great flavor. I was surprised at how tasty these were and would order them again. I'll have to come back here for a proper meal next time.