Join me on my quest of making homemade treats with less sugar!
I baked these quick and easy gluten-free Pão de Queijo (Brazilian Cheese Bread) last night and they tasted so good! Pão de Queijo ("cheese bread" in Portuguese) are little cheese puffs with a crispy crust but a soft, gooey and chewy interior They are like the gluten-free version of French gougères. Some believed that Korean... Continue Reading →
A few days ago my baking buddies, Bonnie and Erica, and I were talking about mochi cheese bread. The main issue was that the ones made without the premix became dried out easily. We were determined to recreate the bakery style mochi bread from scratch. After some research I found that these cheese puffs were... Continue Reading →
This was what I made for hubby on his birthday. He loves mango so this has always been the main ingredient for his birthday cakes. This year I tried to add his favorite color, purple, to my design. I was gonna use blueberry but he has tried my blueberry cheesecake and blueberry-white chocolate mousse cake... Continue Reading →
Genoise, sponge cake, chocolate cake
After baking my Orange and Chia Seed Chiffon Cake, I've mentioned that I would make a lemon version afterwards. And here it is...but with lime instead (as that was what I had in my fridge). I didn't take any pictures during my preparation. Please visit my other chiffon cake posts for more pictures. 上次弄過香橙奇異籽戚風蛋糕後EC曾說過會再試做檸檬口味，這個便是了，EC雪櫃只有青檸，所以今天做了青檸味。今次沒有拍下製作過程照片，想觀看照片請參考其他戚風蛋糕。 Lime... Continue Reading →
A couple of days ago I prepared the bread dough of my Herb and Cheese Focaccia with my newly purchased Danish dough whisk. Last night I tried to mix my muffin batter with it. Again I was very satisfied with the quick and even mixing result! The muffins were actually my Double Chocolate Muffins but... Continue Reading →
I've heard that the Danish dough whisk does a marvelous job on the mixing of thick batters and yeast doughs. I finally decided to purchase one and it came in the mail two days ago. I made some focaccia immediately in order to test my funny-shaped dough whisk and it was really useful indeed! Mixing... Continue Reading →
I found a forgotten orange in the fridge on Friday so I just juiced it and made a chiffon cake out of it. The recipe was based on my vanilla chiffon cake with the following adaptations. - milk was replaced with concentrated juice made with freshly squeezed orange juice; - grapeseed oil instead of canola... Continue Reading →
This is another basic cake recipe that I use for fondant decorated cakes. Like my one bowl chocolate cake and yellow cake, this cake is firm enough to withstand the weight of fondant yet soft and fluffy in texture. My inspiration came from Cake Boss but just like my yellow cake, I've switched to the reverse... Continue Reading →
EC Bakes 小意思 