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 →
Espresso Shortbread Cookies 特濃咖啡牛油酥餅
I made these cookies for the annual Community Day held at our church in June. They are simple to make and most of all, egg-free! I created 4 different flavours (original, espresso, chocolate and matcha) and today I’m sharing with you the espresso ones. I packed these little cookies in sealed food bags and, together... Continue Reading →
Chocolate Mousse Fruit Tart 朱古力慕絲鮮果撻
Here’s the recipe for a fruit tart I made for my daughter on her 13th birthday. When I asked her what she preferred, she said she loved my chocolate mousse and would like something with a crust as the base. I assume she was expecting my No Bake Dark Chocolate Mousse Cake with Chocolate Ganache... Continue Reading →
Pandan Chiffon Cake (Tang Mian Method) 燙麵法班蘭戚風蛋糕
Here’s another method for making Pandan Chiffon Cake. I used the tang mian method as found in my Pandan Cotton Cake, but without the water bath. I used to use a combination of pandan leaves and pandan extract but this time I am only using pandan leaves. If you want a more vibrant colour, go... Continue Reading →
Lychee and Raspberry Mousse Cake 荔枝紅桑子慕絲蛋糕
Here’s a cake I made for our family gathering over the weekend. I paired up lychee and raspberry for a sweet and tart combination as well as a beautiful contrast of colour. I was trying to add a hint of rose flavour too, but my kids didn’t like the flavour after a taste test so... Continue Reading →
Piped Chocolate Shortbread Cookies 朱古力唧花牛油酥餅
Piped shortbread cookies are my family’s all-time-favourite but they are a nightmare for me to make. Women’s wrists (or is it just mine???) are simply not strong enough for the piping job, especially during the winter. In my experience, at cool room temperature, the cookie dough is usually too firm for piping. My wrists would... Continue Reading →
Double Chocolate Oatmeal Cookies 雙重朱古力燕麥曲奇
Have you ever bought a large bag of rolled oats but then could not finish it before it turned stale? I do. I eat oats the following ways: cook oatmeal with milk, soak oats with cold milk, add cut up fresh fruits and leave it in the fridge to make overnight oats, cook with rice... Continue Reading →
Hong Kong Style Bunny Sausage Buns (Sponge Method) 小免子港式腸仔包(中種法)
I was looking up some shaping ideas for my sausage buns on the internet to make with my daughter and I came across a bunny shaped one that was really cute. On our first attempt we didn’t make the ears long enough so the buns didn’t really look like bunnies to me. The shaping got... Continue Reading →
Chinese Steamed Milk Buns/Mantou (Poolish Method) 牛奶饅頭(液種法)
These steamed buns are made with poolish and the recipe is an adaptation from my Chinese Steamed Buns (Mantou). What I did was to make a poolish with 20% of the total flour amount, let it ferment in the fridge overnight, and then mix it with the rest of the ingredients to form a dough.... Continue Reading →
Sugar-Free Koshian (Smooth Red Bean Paste) 無糖日式豆沙餡
Today I’m sharing with you a recipe for Koshian, a smooth red bean paste that is used a lot for making wagashi.The traditional way of making Koshian is quite tedious. The red beans are rinsed, boiled briefly, cooked, mashed, and then deskinned. After that, the bean paste is soaked in water and let settle a... Continue Reading →