Sugar-Free Double Chocolate Chip Muffins 無糖雙重朱古力粒鬆餅

Here’s another sugar-free muffins recipe that I came up with recently after making my Sour Cream Chocolate Chip Muffins. I used sugar-free chocolate chips as well as two types of Lakanto sweeteners for this recipe. I wanted to reduce refined sugar intake so I used a mixture of brown sugar and Lakanto last time. This … Continue reading Sugar-Free Double Chocolate Chip Muffins 無糖雙重朱古力粒鬆餅 →

Chocolate Mochi Waffles 朱古力味麻糬窩夫

I don’t usually add baking powder to my waffles (refer to my blog post, Asian-Style Waffles (No Baking Powder), for details) but recently I have been trying something new. I came across to Domestically Blissful’s Homemade Mochi Waffles recipe and I really loved how they turned out. The mochi waffles were crunchy outside with just … Continue reading Chocolate Mochi Waffles 朱古力味麻糬窩夫 →

Sour Cream Chocolate Chip Muffins 酸忌廉朱古力粒鬆餅

I made some muffins for the kids as their after school snack yesterday. I changed things up slightly this time by using sour cream (since I just happen to have a tub in the fridge) and less oil/butter. The extra fat from the sour cream will make the muffin moister and richer. Use plain yogurt … Continue reading Sour Cream Chocolate Chip Muffins 酸忌廉朱古力粒鬆餅 →

Hong Kong Style Coffee Mexican Buns (Sponge Method) 港式咖啡墨西哥包(中種法)

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) →

Banana Chocolate Chip Pound Cake 朱古力粒香蕉牛油磅蛋糕

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 →

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

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 →

Chocolate Kahlua Chiffon Cake 朱古力咖啡戚風蛋糕

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 →