Top 7 Most Delicious Dishes Made with Bamboo Charcoal

Known as the "night bread," bamboo charcoal bread has taken the youth by storm. Not only is it visually appealing, but it also boasts high nutritional value.

Ingredients:

• Bread flour 590g
• Bamboo charcoal powder 10g
• Instant yeast 5g
• Egg 1
• Filtered water 100ml
• Cold water 210ml
• Sugar 17g
• Salt 1/2 teaspoon
• Vinegar 1 tablespoon

Instructions:

• Prepare the sourdough:
  • In a bowl, mix 100ml of water, 5g of sugar, and 5g of instant yeast. Stir until the yeast dissolves.
  • Add 100g of bread flour and mix until smooth and no dry flour remains.
  • Cover the dough and let it rest for 1-2 hours, depending on the weather and humidity. Higher humidity will speed up the fermentation process.
• Mix the bread dough:
  • In a mixing bowl, combine 1 egg, 210ml of cold water, 12g of sugar, and 3g of salt. Add the sourdough mixture, followed by 1 tablespoon of vinegar.
  • Next, add 490g of bread flour and 10g of bamboo charcoal powder. Mix well to aid the mixer in processing the dough.
  • Place the mixture in a bread machine and knead for 20 minutes. If you're using a hand mixer, this will take less time. Once done, let the dough rest for 15 minutes, covered to prevent it from drying out.
  • Note: Don't over-knead the dough as it can heat up and deactivate the yeast, preventing the bread from rising.
• Shape and divide the dough:
  • Divide the dough into 8 pieces, each weighing about 123g. Roll the pieces into smooth balls.
  • Flatten each dough ball, rolling out the bottom and folding the top over, then roll tightly. Gently taper the ends of the bread to shape it.
  • Tip: Apply a little oil to your hands, rolling pin, and work surface to prevent sticking.
• Proof the dough:
  • Place the dough on a baking tray, ensuring the pieces aren't too close together to allow room for expansion.
  • Put a bowl of warm water (not hot) under the tray and cover with a lid. Let the dough rest for 40 minutes.
  • After 40 minutes, mist the dough with water to keep it from drying out. Preheat the oven to 250°C for 20 minutes, placing a pan of boiling water inside to create steam for better rising.
  • Once the oven is ready, wet a razor blade and score the tops of the bread at an angle to create a smooth finish.
• Bake the bread:
  • Place the bread in the oven at 250°C for 10 minutes. Then, remove the water bowl and bake at 230°C for another 8 minutes.
  • If using a convection oven, there’s no need to flip the bread. For non-convection ovens, flip the bread halfway through to ensure even baking.
  • Continue baking at 200°C for 5 more minutes. Once finished, brush the bread with a thin layer of butter for a glossy finish.
  • Note: Oven times and temperatures may vary. Adjust based on your oven and watch the bread closely to prevent burning or undercooking.
• Result: The bread should come out crisp and golden on the outside with a soft, tender interior. The striking black color from the bamboo charcoal is sure to impress. Enjoy this with grilled meats for a perfect pairing!

You can make bamboo charcoal mooncakes on a gas stove without the need for an oven. The soft, chewy texture of the cake remains intact, with a rich, sweet mung bean filling inside.

Ingredients: Makes 4 mooncakes, 150g each

• Mung beans 150g (Filling)
• Water 500ml (Filling)
• Sugar 90g (Filling)
• Salt 1/2 teaspoon (Filling)
• Vegetable oil 40ml (Filling)
• Flour 1/2 tablespoon (Filling)
• Water 1 tablespoon (Filling)
• Mooncake syrup 150g (Dough)
• Peanut butter 20g (Dough)
• Vegetable oil 40g (Dough)
• Flour 250g (Dough)
• Bamboo charcoal powder 10g (Dough)
• Water 1 tablespoon (Glaze)
• Egg yolk 1 (Glaze)

Mooncake ratios:

• 50g mold: 20g dough, 30g filling
• 75g mold: 30g dough, 45g filling
• 125g mold: 50g dough, 75g filling
• 150g mold: 60g dough, 90g filling

Tools: Pot, bowl, whisk

Instructions:

• Prepare mung beans:
  • Rinse 150g of mung beans, then soak for 2 hours.
  • Place beans in a pot with 500ml of water. Bring to a boil, then lower the heat and simmer for 20 minutes until the beans are soft.
• Blend the mung beans:
  • Add 90g sugar and 1/2 teaspoon salt to the cooked beans. Stir well.
  • Use a hand blender or regular blender to puree the beans until smooth.
• Cook the mung bean filling:
  • Pass the pureed mung beans through a sieve and transfer to a pan. Add 40ml vegetable oil and cook over low heat.
  • When the filling begins to thicken, mix 1/2 tablespoon of flour with 1 tablespoon of water and add to the pan, stirring constantly.
  • Continue cooking until the mixture forms a smooth, non-sticky dough.
  • Tip: Roll a small ball of the filling. If it holds its shape without sagging, it's ready. If oil separates, lower the heat and add a bit of hot water to adjust. If the filling becomes too dry or crumbly, it might be because it was left uncovered or too little oil or sugar was used.
• Make the mooncake dough:
  • In a bowl, combine 150g mooncake syrup, 20g peanut butter, and 40g vegetable oil. Stir well.
  • Add 250g flour and 10g bamboo charcoal powder, mixing until the dough comes together.
• Shape the mooncakes:
  • Divide the dough and filling according to the mold sizes: for a 150g mold, use 60g dough and 90g filling. Roll into balls.
  • Flatten the dough with your hands, place the filling in the center, and seal the edges. Roll the ball into a smooth shape.
  • Place the filled dough in the mold, press gently to shape the mooncake.
• Bake using a gas stove:
  • Mix 1 egg yolk with 1 tablespoon of water to create an egg wash.
  • In a pot, pour in 1kg of salt and cover with aluminum foil. Place the mooncakes on top and cover with a towel. Steam the mooncakes over low heat for 15 minutes.
  • After 15 minutes, allow the mooncakes to cool slightly before brushing with the egg wash. Then, steam again for 5 minutes.
  • Flip the mooncakes and steam again for 10 minutes to complete the baking process.
  • Tip: Use a thick-bottomed pot for even heat distribution. Let the mooncakes cool slightly before brushing with egg wash to prevent the yolk from cooking prematurely. Apply a thin layer of egg wash to preserve the design.
• Result: The bamboo charcoal mooncake will have a stunning black color with a soft, sweet, peanut-buttery crust and a smooth, rich mung bean filling.

These bamboo charcoal pancakes are not only striking with their mysterious black color but also incredibly soft and sweet, making them a delicious treat you’ll fall in love with. Follow Mytour’s recipe for an easy yet unique pancake dish to share with your friends and family!

Ingredients: Makes 6-7 pancakes

• Whole wheat flour 180g (1.5 cups)
• Baking powder 2.5 teaspoons
• Bamboo charcoal powder 2 teaspoons
• Almond milk 240ml
• Egg 1
• Coconut oil tablespoons (melted)
• Sugar 2 tablespoons
• Syrup (any kind, for serving)
• Fresh blueberries (for serving)

Instructions:

• Mix the ingredients:
  • Sift together 180g of whole wheat flour, 2.5 teaspoons of baking powder, and 2 teaspoons of bamboo charcoal powder into a bowl. Add 2 tablespoons of sugar and mix well.
  • Next, pour in tablespoons of melted coconut oil, 240ml of almond milk, and 1 egg. Stir until the batter is smooth and well combined.
  • Tip: If you’re not used to the flavor of whole wheat flour, you can substitute it with all-purpose flour. Also, if you don’t have almond milk, you can use regular dairy milk or any other plant-based milk of your choice!
• Cook the pancakes:
  • Heat a pan on medium heat and brush a thin layer of coconut oil (or vegetable oil) over it. Wipe off excess oil with a paper towel.
  • Scoop an appropriate amount of batter onto the pan and cook for 2-3 minutes, then flip and cook until the pancakes are fully done.
  • Tip: Cook on low heat to ensure the pancakes cook evenly on both sides, from the inside out, without burning.
• Serving:
  • The bamboo charcoal pancakes will have a glossy, striking black color. The fluffy, soft layers will have a slightly nutty aroma from the coconut oil, with a mild sweetness that’s absolutely unique.
  • Top the pancakes with a drizzle of syrup or honey, and add some fresh blueberries for a light tartness that enhances the overall flavor and makes it even more delicious.

Ingredients: Serves 4

• Flour (Type 8) 35g
• Cornstarch 5g
• Bamboo charcoal powder 7g
• Eggs 3
• Whipping cream 100ml
• Unsweetened milk 30ml
• Lemon juice 5ml
• Sugar 50g (adjust to taste)
• Vanilla extract 1/2 teaspoon
• Vegetable oil 30ml

Equipment: Oven, hand mixer, mixing bowls, sifter, cake pan, parchment paper, etc.

Instructions:

• Prepare the bamboo charcoal flour mixture:
  • Separate the egg yolks and whites into two bowls.
  • Use a whisk to beat the egg yolks with 10g sugar and a little vanilla extract until smooth. Add 30ml milk and 30ml vegetable oil, then mix well.
  • Sift 35g flour, 5g cornstarch, and 7g bamboo charcoal powder together and fold into the egg yolk mixture.
• Whisk the egg whites:
  • Add 5ml lemon juice to the egg whites and beat with a hand mixer at medium speed for 1-2 minutes until frothy.
  • Gradually add the remaining sugar and reduce the speed, beating for 3-4 minutes until soft peaks form.
• Combine the egg whites with the flour mixture:
  • Gently fold the bamboo charcoal flour mixture into the whipped egg whites using a spatula until well combined, being careful not to deflate the batter.
• Bake the cake:
  • Preheat the oven to 160°C (320°F) for 15 minutes to stabilize the temperature. Meanwhile, line a rectangular cake pan with parchment paper.
  • Pour the batter into the pan and spread it evenly to a thickness of about one finger. Bake at 160°C (320°F) for 35-40 minutes.
  • Once baked, remove the cake from the oven and trim the edges for a clean finish. Let it cool slightly.
• Finish the cake:
  • Using a hand mixer, whip the 100ml whipping cream at high speed for about 2 minutes until soft peaks form.
  • Spoon the whipped cream onto the cooled cake and spread it evenly. Then, roll the cake like a sushi roll.
  • For best results, refrigerate the cake for 30 minutes before slicing and serving.
• Result:
  • The bamboo charcoal sponge roll has a unique grayish-black color from the bamboo charcoal powder, giving it an intriguing look and a wonderful flavor.
  • The cake is soft and fluffy, with a mild sweetness balanced by the rich, creamy filling. You can sprinkle powdered sugar on top for extra appeal and enjoy it with a cup of tea to balance the sweetness.

The Gorgonzola Bamboo Charcoal Pizza is incredibly aromatic, with the bold flavors of blue cheese blending beautifully with the creamy, savory filling. One bite, and you'll be hooked! Join Mytour in the kitchen to make this unique, mouth-watering pizza!

Ingredients:

• Flour (Type 13) 150g
• Instant yeast 3g (red instant yeast)
• Salt 1g
• Bamboo charcoal powder 3g
• Warm water 100ml
• Olive oil 20g
• Black olives 3
• Honey 10g
• Garlic 2 cloves
• Unsalted butter 20g
• Mozzarella cheese 50g (can add more as desired)
• Blue cheese 20g
• Grated Parmesan cheese 15g
• Sliced almonds 15g

Equipment: Oven, mixing bowls, whisk.

Instructions:

• Make the dough:
  • In a bowl, combine 150g flour, 3g yeast, 1g salt, and 3g bamboo charcoal powder. Mix well.
  • Next, add 100ml warm water (43°C), 20g olive oil, and 10g honey. Stir until the mixture is smooth.
  • Note: Don’t mix the salt directly with the yeast as it will kill or weaken the yeast. You can mix the salt with the flour before adding the yeast. Also, ensure the water is warm (not hot) to avoid killing the yeast.
• Knead the dough:
  • Once the ingredients are well mixed, knead the dough lightly, then start folding and stretching using the Folding and Stretching technique.
  • Fold the dough, then press it with the heel of your hand to stretch it. Rotate the dough 90 degrees and repeat for 15-20 minutes.
  • After 15-20 minutes of kneading, the dough will become smooth, elastic, and non-sticky.
  • Tip: The pizza dough will feel a bit wet and sticky in the first 5 minutes, but don’t worry! As you knead, the gluten will develop and the dough will become smoother and less sticky.
  • If the dough sticks too much, you can dust it with a little more flour, but avoid adding too much as it may make the dough dry.
  • How to know when the dough is ready: It should be smooth, elastic, and non-sticky. When you press it, it will feel slightly sticky but won’t leave dough on your fingers. You should also be able to stretch it thin without it tearing. Test it using the Windowpane method by stretching a small piece of dough. If it forms a thin membrane without tearing and light passes through, it's ready.
• Prepare the pizza toppings:
  • Slice 3 black olives. Mince the garlic and sauté it in a pan until golden and aromatic.
• Shape the pizza:
  • Gently flatten the dough, then roll it out to about 5mm thickness. Use a fork to prick holes in the dough to prevent it from puffing up while baking.
• Add the toppings:
  • Mix the sautéed garlic with 20g melted butter (melt it using a double boiler). Spread this mixture over the pizza base.
  • Top with 50g mozzarella, 20g blue cheese, 15g grated Parmesan, 15g sliced almonds, raisins, and sliced black olives.
• Bake the pizza:
  • Preheat the oven to 250°C (482°F) for 15 minutes. Then, place the pizza in the oven and bake for 12 minutes.
• Result:
  • The bamboo charcoal pizza has a wonderfully enticing aroma, with a crispy, soft crust that perfectly complements the creamy, rich cheese filling and the subtle sweetness from the raisins.

If you're a fan of steamed buns, give these Bamboo Charcoal Buns a try for a unique flavor! The dark, eye-catching dough is shaped into cute little buns, with a creamy, white filling inside. Sweet tooth lovers shouldn't miss out on this treat!

Ingredients:

• For the Dough:
  • 4g yeast
  • 200ml warm water
  • 400g flour
  • 100g bamboo charcoal powder

• For the Filling:
  • 120g cream cheese
  • 100ml unsweetened milk
  • 2 egg yolks
  • 30g unsalted butter
  • 30g sugar
  • 15g milk powder
  • 20g cornstarch

Instructions:

• Step 1: Prepare the Dough:
  • Mix the yeast with warm water and let it sit for 10 minutes. While waiting, combine the flour and bamboo charcoal powder in a clean bowl. Create a well in the center of the dry ingredients.
  • Slowly pour in the yeast mixture and knead the dough until it becomes smooth and no longer sticky. Once done, cover the bowl and let the dough rise for 20 minutes in a warm, draft-free place.
• Step 2: Make the Filling:
  • In a small pot, whisk together the egg yolks and sugar. Add the cornstarch and milk powder, then pour in the milk and stir until the sugar dissolves.
  • Place the pot on medium heat, stirring constantly, until the mixture thickens. Once thickened, add the cream cheese and stir until melted. Remove from heat and mix in the butter until fully incorporated.
  • Refrigerate the filling until it solidifies. Once set, roll it into small, uniform balls.
  • Tip: If you'd like a runnier filling, use less cornstarch. For a thicker filling, increase the amount of cornstarch or add more milk as needed.
• Step 3: Assemble the Buns:
  • Once the dough has risen, divide it into equal portions (each portion should be twice the size of the filling). Roll each portion into a ball, then flatten it. Place a ball of filling in the center and seal the dough around it to encase the filling completely.
  • Once all buns are shaped, let them rise for an additional 15 minutes.
• Step 4: Steam the Buns:
  • After the second rise, place the buns in a steamer and steam for about 20 minutes on medium-high heat.

Alternatively, you can use a rice cooker with a steaming tray. Fill the rice cooker with water (about 1/4 of the pot), turn it on, and wait until the water boils. Arrange the buns in the steamer, making sure the steam holes are not blocked. Steaming them over boiling water ensures the buns cook evenly. Avoid placing the buns in the steamer before the water is boiling, as this could make them soggy.

Enjoy these unique and delicious Bamboo Charcoal Buns!

Bamboo charcoal is a familiar ingredient for those who enjoy baking. Not only does it provide a natural, safe color to food, but it also offers various health benefits. Here's a recipe for making delicious bamboo charcoal ice cream. Let's get cooking!

Ingredients:

• 360ml 5-bean milk (or regular milk)
• 20g cornstarch
• 80g sweetened condensed milk
• 160ml coconut milk
• 7g bamboo charcoal powder

Equipment:

• Ice cream molds or containers, whisk, mixing bowl

Instructions:

• Step 1: Prepare the Milk Mixture:
  • In a pot, combine 360ml of 5-bean milk with 80g of sweetened condensed milk and 20g of cornstarch. Stir until the ingredients are well dissolved.
  • Heat the mixture on medium heat, bringing it to a boil. Then, reduce the heat to low and stir for another 2 minutes until it slightly thickens. Remove from the heat.
• Step 2: Mix the Ice Cream Base:
  • In a separate bowl, pour in 160ml of coconut milk. Add the milk mixture from the pot and stir gently to combine.
  • Then, add 7g of bamboo charcoal powder and mix well.
• Step 3: Freeze the Ice Cream:
  • Transfer the ice cream mixture into a container or molds and place it in the freezer. Freeze for about 4 hours, and it's ready to enjoy!
• Step 4: Serve and Enjoy:
  • Once frozen, scoop the ice cream into bowls or cones. For a fun touch, you can add colorful toppings or serve it in small waffle cones. The creamy, sweet, and smooth texture of the bamboo charcoal ice cream will melt in your mouth. Perfect for a family treat!