Glutinous Flour Gelatinised Bread With Chocolate Filling

There's so much to learn about in bread making. As for Asians, we much prefer and enjoy softer and lighter breads. And that is why, we have all kinds of fermentation method to keep the bread stay soft and fluffy even after days. They are included as follow : water roux method, starter dough method, flour gelatinised method (which adapted to Alex Goh, a famous Malaysian Baker) and even glutinous flour gelatinised method. And here, I am about to show you the glutinous flour gelatinised method which adapted to KO's Kitchen. Here we go.

Ingredients for Glutinous Flour Gelatinised :
4 tbsp glutinous rie flour
6 tbsp water
3/4 cup bread flour

Method :
(1) combine glutinous rice flour and water, mix well.
(2) heat the mixture over low heat untill thicken, off the heat immediately once the mixture started to thicken and keep stirring untill it turns gluey.
(3) stir in flour gradually and mix to form a dough.
(4) then leave to cool before adding into the main ingredients.

Ingredients of Main Dough :

2 eggs, beaten
1/2 cup water
2 tspn honey

1 tbsp yeast
5 tbsp sugar
1/2 tspn salt
4 tbsp milk powder
2-1/2 cup bread flour

40gm cold butter, cubed
1 tbsp corn oil

Method :
(1) combine ingredients (A) & gelatinised dough pieces into ingredients (B), mix to form a soft dough.
(2) then add in ingredients (C) and knead till the side of mixing bowl is clean.
(3) leave the dough to rest for an hour or untill double in size.
(4) punch to knead out the air and must be handle with care cause the dough is pretty sticky. Dust on extra flour if needed.
(5) then divide dough into 20 equal portion and fill with Cadbury Milk Chocolate bar.
(6) sealed and place them to a 5x9" tray with butter coating.
(7) again let to rest for another one hour or untill double it's size.
(8) brush on egg glazing and sprinkle the top with sesame seeds.
(9) bake at preheated oven 175-180'C for about 20 mins or untill golden brown.
(10) leave to cool complete before serving.

It looks terrific ! Eventhough it's a little troublesome at the beginning but it's all worth it.

The bread is really soft and moist at the same time. And the softness can even stands for days. Just like those flour gelatinised bread.

This bread is melt in your mouth kind of texture. I bet anyone who loves bread will never resist to have this. Enjoy !


  1. You sure know how to tempt me! AGAIN!

  2. I can always be assured that my visits with you always fall upon delicious goodies that I have never made in my kitchen.
    I'm always learning something new with you Kristy...especially about Asian specialties and experiments ;o)

    Flavourful wishes,

  3. bread with chocolate filling ! loved it absolutely ! my daughter is surely going to love it !

  4. This sound like a great method of making soft bread. I am going to try this out too. Thanks for sharing :)

  5. I might not be Asian, but I would love to take a bite out of any one of your wonderful soft breads Kristy! Be careful I might just show up on your door step one day, and I'll want to taste your hand crafted breads! Yummy!!!

    I sure hope you have the best weekend!!

  6. It is fascinating - the different methods people have come up with in the baking of breads - suited to culture and climate. This is so delicate. If I lived near you, I'd weigh 300 pounds and enjoy every pound of it.

  7. Yes, i m one of those who cannot resist.. hahaha...

  8. Another method for me try out. The bread looks so good! Thanks for sharing! =D

  9. NICE!! (: (: now that i started off not too bad with a bread, i would be ambitious enough to want to try yours :D look so yummy and soft! (: who would not love it!

  10. 好多芝麻哦,看到都流口水,肯定很香:)

  11. Thanks for sharing this new method, i must try this soon. Have a nice weekend, Kristy!

  12. I like this bread. But my way of eating it not that healthy. I eat with a cup of hot Kopi-O :p

  13. wow!!! bread from glutinous rice flour??? never heard and ate before...I will try this recipe because I have plenty of glutinous rice flour in da house...:)

  14. Interesting! Never even knew of this method :) The buns look soft and fluffy!

  15. I've never heard of this method! I've yet to water water roux...sigh

  16. Claudia : Thank you!

    Belinda : Haha... make sure you're wearing a napkin!

    Claudia : Very nice of you to say that! Thank you so much. I hope you like my version of Asian cooking.

    Only Fish Recipes : I made 2 loaves and my boy finished about 3 quarter loaf. ha... The more the fillings, the merrier.

    Gert : Hope you'll enjoy the fun! ha...

    Lyndz : haha.... Yeap, that would be the biggest surprise!

    Claudia : haha... 300 pounds!!!! Boy, you'll be in trouble!

    Claire : I know you're enjoying the bread Elin's making lately. So, no need to envy huh! ha....

    Jet : Have fun, dear!

    The Sweetylicious : Enjoy & have fun!

    Blue Wale : I bet you can make this too! You're a wonderful baker as well.

    Sonia : You too, dear. Take care.

    Kathy : Me too ! Bread + coffee + chocolate = Relaxation.

    Meinekueche : Happy trying! Have fun!

    Jen : Hope you'll like it. Enjoy!

    Ann : There are water roux recipes everywhere. You can easily get them from the site. Enjoy & have fun!

    Thanks to all of you wonderful people for visiting and spending your time here. It's really wonderful seeing you everyday.

    Hope you're all enjoying the weekend. And have lots of fun!

    Blessings, Kristy

  17. Yum! This is one delicious looking bread! I always learn something new when I come here and this method is very interesting. I bet it tastes sooo good!

  18. That's a lovely loaf, Kristy! The crumb looks perfect and I love the chocolate in the middle!

  19. This just looks like something I normally see in bakeries...Well done, Kristy...!!

  20. Fantastic...irresistibly yumm..

  21. I just had some sourdough today - super-chewy! Your soft, airy-light glutinous bread looks SO good in comparison.

  22. Your bread looks soft and fluffy! Thanks for sharing the method!

  23. Kristy, you have the most amazing recipes. Each one looks delicious.

  24. hi kristy, must also try this method using glutinuous rice flour, thanks so much for the sharing!

  25. This looks gorgeous. I'm sure the bread is as tasty as it is good looking. I hope you have a great day. Blessings...Mary

  26. It is always very interesting to know the little preferences each country has! On the other hand we in Greece like our breads more to the crunchy crust side rather than soft. I like both ways. i like soft breads such as this one especially in breakfast. This one is a winner for sure!

  27. Not only do I love Bread - I can almost die for it:)And the bread that you made looks so soft and heavenly.I can almost smell the aroma of freshly baked bread!

    The bread-glutton that I am,I have this event based on bread going on at my place.Do drop by sometime to take a look and I'd love to see you link up:)


  28. Looks excellent! I've been experimenting with tangzhong. That would be gelatinized dough is it?

  29. Pam : Hope you'll enjoy this!

    Barbara : Ya, I love the fillings too!

    Cooking Gallery : Thanks! glad you like it too.

    Divya : Thank you, dear.

    Indie : Thanks for your lovely comment. Hope to share some with you.

    Ah Tze : You're welcome.

    Chaya : Oh my, so sweet of you to say that. Glad you like it too.

    Lena : You're welcome. Have fun!

    Mary : You too. Have a great day!

    Katerina : Right, most westerner prefer hard crusted chewy bread. We like it too for soaking in coffee. ha...

    Wit, wok & wisdom : Welcome to my humble little space. Hope you'll enjoy it here. I'll be very happy to join in the link. Thank you so much for the invitation. Will hop over ASAP. See you then.

    Shaz : Tangzhong is also known as water roux method. And yes, it's one of the natural gelatinised bread making too.

    Thank you everyone for visiting and spending your time here. Hope you're all having a fabulous day.

    Blessings, Kristy

  30. Always want to try this technique but never had the time. I love soft and fluffy bread.

  31. Hello Kristy!
    Thanks so much for linking up - it was really a pleasure to see you stop by! Those are two lovely recipes you sent in:)

    Just a small request - would you mind linking back your lovely recipes to my event please.I'm sure you wanted to do that but might have slipped your mind.So no big deal at all!:)

    Thanks and cheers,

  32. This bread has an interesting spongy texture and use glutinous rice flour as gelatinised dough. I got to bookmark this recipe!

  33. hi kristy,
    yesterday i found this bread recipe of yours interesting so i made up my mind and try it out this morning. the result is fabulous..but i want to see if tomorrow still can be the same as soft as today...yum yum~

  34. hi kristy,
    its me again. the result is not much satisfied, because it became dry the next day..whats wrong??

  35. Hi Janetan, I'm glad you enjoy the bread for the first day and sorry about the 2nd day. But mine seems pretty moist even the 2nd & 3rd day. I kept my bread in a cover container (prevent from drying out). Other than that, I wonder if you've added in extra flour while kneading the dough. I know the dough came out pretty sticky and messy but it's still the best to keep it that way to remain the moisture. Only use extra flour for coating while shaping it.
    Thanks for stopping by.

  36. hi kristy,
    omg!! i did add some flour when kneading process because the dough is still wet..i'll try again to see if what u said is true...wish me luck~

  37. Hi Kristy....Had try this recipe and it works really well, perfecto!

  38. If i dont have bread flour, what should I do? Can I sub APF?! Will the texture still be the same!? Thanks!:)

  39. Hi Mylene,
    Sorry for the late reply. Thanks for visiting and now to your question. Yes, you can also use APF in this recipe. The texture is definitely not the same due to low gluten.
    All the best to you. Enjoy & have fun!

  40. I'm such a noob when it comes to baking, but even I could do this! I'm excited to see if this can last till tomorrow. Thanks so much for posting this recipe, now I know what to do with the rice flour that my mother in law left behind at her last visit. :)


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