Join me on my quest of making homemade treats with less sugar!
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 →
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 →
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 →
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 →
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 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 →
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 →
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 →
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 →
EC Bakes 小意思 