I’ve shared several recipes for chocolate flavor foam cakes before. Double Chocolate Chiffon Cake is super chocolaty which has a brownie-like texture. Chocolate Chiffon Cake is the typical fluffy chiffon cake. Chocolate Genoise is a bouncy cake that is sturdy enough for fondant cake. Flourless Chocolate Cake is, well, flourless (and yet it tastes amazing). … Continue reading Chocolate Chiffon Cake (Tang Mian Method) 燙麵法朱古力戚風蛋糕
It was my son’s 8th birthday last week and instead of making a cake for him, I made a fruit tart. The tart shell was a tweak from Chocolate Mixed Berry Tartlets and I used pastry flour and icing sugar to make the texture more crumbly. In order to prevent the shell from being too … Continue reading Mango Tart with Dark Chocolate Mousse and Vanilla Bean Pastry Cream 芒果撻配朱古力慕絲和卡士達醬
Pound cake is named for the traditional proportions of a pound each of flour, butter, sugar and eggs. The following is a scaled down version that incorporates leavening agent (baking powder) for a less dense pound cake and milk for added moisture. I also tried something new by substituting trehalose for a portion of the … Continue reading Vanilla Pound Cake 雲尼拿磅蛋糕
Here’s what I made for my daughter’s 11th birthday. I was grateful that the government of Ontario allowed people to create social circles of up to 10 people since mid June so we could bring a cake to my aunt’s house the weekend before my daughter’s birthday for dinner. On the day of her birthday … Continue reading Semi Naked Chocolate Cake with Fresh Fruits and Whipped Cream 鮮果忌廉朱古力半裸蛋糕
Last time I explained how to convert a straight dough method bread recipe to one with Tangzhong method (visit my blog post Basic White Bread Pain de Mie (Tangzhong Method) for a recap). Today I’d like to show you how to convert a straight dough recipe to one with the sponge method. 之前曾分享過如何將直接法麵包食譜改成湯種法(詳情可參考頂角白吐司(湯種法))，今天則簡單解釋一下如何將食譜改成中種法。 To switch … Continue reading Basic White Bread Pain de Mie (Sponge Method) 頂角白吐司(中種法)
I’ve been baking bread with the sponge method recently and I just love it. This HK style bread is an adaptation of a versatile sweet dough (read about my blog post, Dinner Rolls (Sponge Method) for the original version). As this bread is proofed and baked in a pan, the dough as well as the … Continue reading Hong Kong Style Sweet Milk Buns/Pai Bao (Sponge Method) 港式排包(中種法)
This is a versatile sweet dough recipe that can be adapted easily. I’ve made HK Style Pineapple Buns with it and this time I’m making simple dinner rolls. The sponge dough method is pretty flexible and I usually prepare the sponge the day before I plan to bake and store it in the fridge. The … Continue reading Dinner Rolls (Sponge Method) 牛油麵包卷(中種法)
Here comes my sugar free glutinous rice balls recipe that was made with Lakanto golden monk fruit sweetener. When I attempted my first trial I made them a bit too big and my family members complained about the size. Later I adjusted the dough to filling ratios to 3:2 and they came out perfect. 這是使用羅漢果天然黃糖製作的無糖湯圓，第一次試做時做得太大粒，家人說吃完之後太飽了。後來EC把皮餡的比例調整為3比2，這個比例十分好！ … Continue reading Black Sesame Glutinous Rice Balls (Sugar Free) 黑芝麻湯圓(無糖)
These doughnuts are made with yeast and then deep fried. I made them for the kids as a sweet treat because they haven’t had any store-bought doughnuts for more than a month since the lockdown. One good thing about homemade doughnuts is that I could adjust the sweetness level myself (store-bought ones are way too … Continue reading Yeast Raised Doughnuts 冬甩(油炸，酵母版)
I'm sharing with you a bread recipe that is made with a preferment today. The idea is very similar to Whole Wheat Sausage Buns (Poolish Starter) but I used a stiffer preferment this time. 今天準備分享中種麵糰製作的麵包食譜。這與全麥腸仔包(液種法)的製作方法十分相似，只是中種麵糰比液種麵糰水份更少。 Generally speaking, the sponge contains 60 to 70% of the total flour amount and it can be made with 50% … Continue reading HK Style Pineapple Buns (Sponge Method) 港式菠蘿包(中種法)
