Here’s another HK style bun I made recently. The recipe was taken from Dinner Rolls (Sponge Method) with slight modification. I added some sprouted Kamut flour for more nutrition and reduced the sugar amount a bit as the coffee topping was already sweet enough. Feel free to substitute the Kamut flour with other whole grain … Continue reading Hong Kong Style Coffee Mexican Buns (Sponge Method) 港式咖啡墨西哥包(中種法)
A friend of mine told me that her banana chiffon cake didn’t rise much and asked if I knew the reason why. I’ve written a recipe on Chocolate Banana Chiffon Cake quite some time ago and I didn’t take many pictures that time. I couldn’t remember how much my cake rose. As I happened to … Continue reading Banana Chiffon Cake 香蕉戚風蛋糕
I made this cake last month and the recipe was adapted from my Banana Pound Cake with a few modifications. I’ve done this a couple of times with awesome results so I feel comfortable sharing this with my readers. First, I’ve replaced some of the sugar with trehalose to further reduce the sweetness (simply cutting … Continue reading Banana Chocolate Chip Pound Cake 朱古力粒香蕉牛油磅蛋糕
Here’s the recipe for a layer cake that I made for my daughter’s birthday in June. The cake layer is super soft and fluffy and I used an extra tall pastry ring to help me with the layering. It is recommended that you use a scale to weigh the amount of mousse for each layer. … Continue reading Chocolate Mousse Layer Cake 朱古力慕絲夾心蛋糕
I am sharing with you the latest version of my chiffon cupcake recipe. I have been making Basic Chiffon Cupcakes for quite a while. There are tons of tips in that post so I’m not gonna repeat them here. This version is an upgraded one in which the Tang Mian method is involved. This tang … Continue reading Vanilla Chiffon Cupcakes (Tang Mian Method) with Meringue Buttercream 燙麵法雲尼拿戚風杯子蛋糕配蛋白奶油霜
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
