Basic White Bread Pain de Mie (Poolish Method) 頂角白吐司(液種法)

I’ve been thinking of writing a detailed post about Pullman loaf and dough mixing for a long time: however, I keep delaying as there are just too many things to say and I hesitate if it’s worth the time writing a lengthy post while no one might be even interested in reading. Since the pandemic, … Continue reading Basic White Bread Pain de Mie (Poolish Method) 頂角白吐司(液種法)

Honey Madeleines 蜂蜜瑪德蓮

Madeleines are famous French little cakes (some refer them as cookies) with a shell-like shape and characteristic dome on the back. These buttery cakes, when freshly baked, are browned crispy on the outside yet soft and spongy on the inside. This time I’ve included some trehalose that is about half the sweetness of sucrose. This … Continue reading Honey Madeleines 蜂蜜瑪德蓮

Sugar-Free Japanese Cheesecake 無糖日式芝士蛋糕

Not long ago I shared with you my Keto Japanese Cheesecake recipe which contains a net carb of 12.3 g for the entire cake. This time I’m sharing with you another Japanese cheesecake recipe that is also made with natural sweetener which won’t cause a spike in blood sugar. Unlike the Keto version, this sugar-free … Continue reading Sugar-Free Japanese Cheesecake 無糖日式芝士蛋糕

Keto Japanese Cheesecake 生酮日式芝士蛋糕

This Keto Japanese Cheesecake is just as fluffy and creamy as the regular ones. The entire cheesecake has a net carb of 12.3 g. I am not on a ketogenic diet though. All I want is to develop more sugar-free recipes. If you are interested in more sugar-free recipes, check out my special section here … Continue reading Keto Japanese Cheesecake 生酮日式芝士蛋糕

Sugar-Free Sponge Cupcakes with Espresso Swiss Meringue Buttercream 無糖海綿杯子蛋糕配咖啡瑞士蛋白奶油霜

Happy 2021! Last year went by pretty fast as our family had been staying home most of the time due to the lockdown. Hope that the pandemic mode and lockdown will be over soon and everything will slowly get back to normal. This was the first sugar-free treat I made for myself this year. Both … Continue reading Sugar-Free Sponge Cupcakes with Espresso Swiss Meringue Buttercream 無糖海綿杯子蛋糕配咖啡瑞士蛋白奶油霜

Chocolate Mousse Domes 半圓朱古力慕絲蛋糕

This is the cake I made when we celebrated my dad’s birthday. I decided to make individual cakes for everyone as this would be more convenient and much safer during the pandemic. This year my sister’s family could only video-call us during cake time because the City of Toronto was still under lockdown. I hope … Continue reading Chocolate Mousse Domes 半圓朱古力慕絲蛋糕

Matcha Cutout Cookies (Soft and Tender) 抹茶印模曲奇(鬆化口感)

I made these soft and tender matcha cookies for my aunt in September. This is actually a variation of my Vanilla Bean Cutout Cookies. I add more sugar to balance out the bitter flavor from the matcha powder. These cookies are soft and tender because of the cake flour and icing sugar. Egg yolk will … Continue reading Matcha Cutout Cookies (Soft and Tender) 抹茶印模曲奇(鬆化口感)

Chocolate Sponge Cupcakes 朱古力海綿杯子蛋糕

Here is the cupcake version of my Chocolate Genoise (Dairy Free) that is made with milk. This is not the traditional way of making separated eggs method sponge cake. It involves beating the egg whites into a stiff meringue first before beating in the yolks. And then followed by the folding of flour, liquid (milk), … Continue reading Chocolate Sponge Cupcakes 朱古力海綿杯子蛋糕