Easy Cake Recipe | As Beautiful As Mushrooms

My favorite chocolate melon bread, the recipe is simple but super delicious. Have you tried it, take some time and do it right away. I’m sure you’ll like it as much as I do


For 10 cakes

Cookie Flour

70 g unsalted butter

70g sugar

30g eggs

135g flour

30g ground almonds

70 g chocolate chips


170g flour

30g cake flour

30g sugar

3g salt

3g instant dry yeast

85g eggs + milk

30 g water

20g unsalted butter

♥ Recipe

1. Measure out 70g and 30g unsalted butter, and leave at room temperature.

2. Make cookies. Add sugar to unsalted soft butter and mix. Beat 1 egg and add 30 g of the mixture.

3.Sift the flour and almond pudding and add to the mixture. Add the chocolate chips just before mixing and stop mixing when the mixture is no longer powdery. Wrap in plastic wrap and refrigerate.

4. Make bread dough. Combine flour, flour, sugar, salt, and instant dry yeast.

5. Add milk to the whole egg mixture to make 85g. Add water and mix until the mixture is powdery.

6. Knead the dough on the table until smooth. Add unsalted butter and knead until butter is incorporated.

7. Put the dough in a bowl, cover with a lid or cling film and let the dough rise. 50 minutes to 1 hour until dough has doubled in size. When the dough has risen enough, transfer to the baking sheet, release the air and cut into 10 equal parts. Roll up the dough, cover with a damp cloth and let it rest for 10 to 15 minutes.

8. While the dough rests, divide the cooled cookie dough into 10 equal parts. Sprinkle the dough on your hands and roll them out again.

9. Roll out the dough again, then roll out the cookie dough and cover with bread dough. Sprinkle sugar over cookie dough to form melon bread stripes and let ferment for 1 hour until dough has doubled in size. Bake in preheated oven at 180℃ for 12 to 15 minutes.