Join me on my quest of making homemade treats with less sugar!
These are soft cookies and they are fragile when taken fresh right out of the oven. Please let them cool on the cookie sheets on the wire rack. When you eat them within the same day, the cookie crust would be a bit crispy, thus making a contrast to the soft interior. If you let... Continue Reading →
Here’s the amended version of my HK Style Pineapple Buns. I have made slight adjustments mainly to make the crust look and taste better and adhere better to the bread so that the crust won’t come off after a few bits. 這是最新版本的中種菠蘿包做法，EC改動了酥皮的配方，改善了酥皮的上色情況，而且酥皮比以前更緊貼麵包，酥皮不會這麼容易在咬幾口後就掉出來。 HK Style Pineapple Buns (Sponge Method) v. 2 港式菠蘿包(中種法) v.2 Makes 10 10個份量... Continue Reading →
Here’s the most current chiffon cake recipe that I use. It’s just a typical chiffon cake recipe but I altered the order of the ingredients being added. This method is good for novice baker as it results in a smoother batter. The cake texture is more cottoney and the flavour is good no matter it's... Continue Reading →
This is the chocolate variation for my shortbread cookies series (visit my blog posts, Espresso Shortbread Cookies and Vanilla Shortbread Cookies, for other flavours). When I posted the cookie picture on my facebook page, a reader asked me how I created those beautiful little cracks on the surface. The secret lies in the aeration of... Continue Reading →
I made several versions of these shortbread cookies for a church event back in June (refer to my blog post, Espresso Shortbread Cookies for details) and I kept forgetting to post the recipes for the other flavours. Here is the recipe for the vanilla ones. You can adjust the crumbliness by playing around with the... Continue Reading →
There is a Chinese restaurant in my area where we usually hold our big family gathering with relatives. At the end of the meal we are usually served with sweet soup and two kinds of mini pastries like little cubes of osmanthus cake, red bean cake, deep fried sesame balls and warm Chinese cookies on... Continue Reading →
Here’s another recipe for banana nut cake. The previous recipe I wrote in 2017 involves a mixing method called the “two-stage mixing method” (refer to Banana Walnut Bundt Cake for details). This time I’m using the traditional creaming method. At the same time, I was trying something new that a sister at church taught me,... Continue Reading →
Here’s the newer and upgraded version of Vanilla Chiffon Cupcakes (Tang Mian Method) with Meringue Buttercream. The previous recipe involved warming the oil before mixing with the flour. And this time I’ve totally ditched this process. Compared to the traditional mixing method, this method in which the egg yolks are incorporated during the last stage... Continue Reading →
Here’s a cake I made for a friend last month. Like I’ve mentioned in my previous blog post, Chocolate Chiffon Cupcakes (2), I switched to another method when I prepare my cake base. I’ve been using this for a couple of months and so far I’m pretty satisfied with it. 這是上個月為朋友做的蛋糕，EC在上一篇網誌朱古力戚風杯子蛋糕(2)中提及過自己最近改變了做蛋糕的方法。這個新方法已嘗試了幾個月，暫時都非常滿意。 Chestnut Cake with Fresh... Continue Reading →
This is my newest to-go cupcake recipe. The previous one that I love to use involves the tang mian method (read my post, Vanilla Chiffon Cupcakes (Tang Mian Method) with Meringue Buttercream, for more details). I was getting lazy so I tried taking a shortcut by ditching this method and found that the result was... Continue Reading →
EC Bakes 小意思 