This chiffon cake is quite similar to Chocolate Chiffon Cake but with a hint of Kahlua flavor. The fats in cocoa powder is problematic as it tends to deflate the meringue at a faster rate, leading to a shorter cake. In order to compensate for the volume loss, I usually implemented the following two tricks. … Continue reading Chocolate Kahlua Chiffon Cake 朱古力咖啡戚風蛋糕
I shared my recipe for Mini Chocolate Éclairs back in 2016 and this time I’ve turned it into a sugar-free version. Believe it or not, the eclair shell itself, which is a kind of Choux pastry, doesn’t contain much sugar. All the sweetness comes from the filling and the glaze on top. I tested with … Continue reading Sugar-Free Chocolate Eclairs with Mocha Whipped Cream 無糖朱古力閃電泡芙配摩卡忌廉
I’ve signed up for a few BIble study groups together with some online classes so I’m a bit behind on updating my recipes. This is the one I made back in February for my sister’s birthday. She has always been a chocolate lover so I had no reason not to make her a chocolate cake. … Continue reading Bear Chocolate Mousse Dome Cake 小熊朱古力慕絲半圓蛋糕
I found some shredded dried meat/meat floss when I was clearing up my pantry so I decided to make this sweet and savory chiffon cake. I wanna use up this huge package of meat floss fast so I added it both on top and in between the layers. I just happened to have a bottle … Continue reading Chiffon Cake with Meat Floss 肉鬆戚風蛋糕
I bought a new Silikomart mold from Amazon in March and made a mousse log for hubby’s birthday. The base unit of this mold is of hard plastic and two silicon mat inserts, one smooth and one textured, are included. The 3D effect of the stars was absolutely stunning and I really loved it. Honestly … Continue reading Chocolate Strawberry Mousse Log 朱古力士多啤梨慕絲半圓長條形蛋糕
I was making soy milk at home and was left with some okara (soy bean pulp) after passing the soy milk through a nut milk bag. I didn’t wanna throw the residual out so I added some to my bread dough. The okara used was about 20% of the total flour weight. Amount more than … Continue reading Okara (Soy Bean Pulp) Bread (Sponge Method) 豆渣山形吐司(中種法)
Sharing with you today an easy way to make your own natural food coloring powder from fresh vegetables. This purple sweet potato powder has a purple hue and is perfect for various baked goods and desserts. Homemade vegetable powder is free of additives and preservatives so is safe to use as a food coloring. This … Continue reading Homemade Purple Sweet Potato Powder 自製紫薯粉
This is gonna be the second Good Friday since the pandemic hit. I’ve made some matzoh (unleavened bread) for the upcoming holy communion on our virtual Good Friday service in remembrance of what our Lord Jesus has done for us on the cross. If you are interested feel free to bake along.這將會是疫情以來第二次年在家網上參加受苦節崇拜，EC今日做了無酵餅準備星期五守聖餐之用，以記念我們的救主耶穌基督在十架上的救恩。有興趣的話大家也可跟著一起做。 In the Old … Continue reading Matzoh 無酵餅
After posting the recipe of Purple Sweet Potato Spiral bread (Sponge Method), a reader asked if it could be turned into chocolate flavor. I replied that the method would be the same but the purple sweet potato powder could not be directly replaced with cocoa powder without adjustment but I didn’t know exactly how much. … Continue reading Chocolate Spiral Bread (Sponge Method) 朱古力旋風頂角吐司(中種法)
Today I’m showing you a quick way to shape a bread loaf with a fancy spiral pattern. I’ve perfected it four times just to get the color and effect right. Believe it or not, the shaping process is no different than a regular shaping process that requires two rollings as found in my older blog … Continue reading Purple Sweet Potato Spiral Bread (Sponge Method) 紫薯旋風頂角吐司(中種法)
