Join me on my quest of making homemade treats with less sugar!
I created this cake for our family gathering during the weekend. Mirror glazed cakes have a stunning effect that can always impress your guests but, believe it or not, they are not hard to make at all! All you need is a frozen cake and a bowl of warm glaze (of course plus other simple... Continue Reading →
I prepared a macaron tower for my friend’s wedding banquet over the past weekend. The three designs were inspired by floral and tea flavors and sakura was one of them. I used pickled sakura (cherry blossom) as decoration and paired it up with white chocolate ganache. This sweet and salty combination was pretty good. EC於過去週末為朋友的婚宴做了馬卡龍塔，以花及茶為題設計了三種馬卡龍口味，以鹽漬櫻花作裝飾的馬卡龍是其中一款。馬卡龍以白朱古力醬作餡料，變出甜中帶咸的組合，EC覺得味道不錯。... Continue Reading →
This was another macaron flavor I tested over the previous couple of weeks. I got a bag of dried lavender buds from my friend so I was eager to try it on my macarons. The shells were made with the Swiss method as in my Earl Grey and Orange Macarons. Instead of using Earl Grey... Continue Reading →
I am sharing with you today a macaron recipe that is prepared with a less known method -- the Swiss meringue method. To make a Swiss meringue, egg whites and sugar are placed together in a mixing bowl and then warmed over a double boiler until sugar is dissolved. The mixture is then whipped at... Continue Reading →
After making steamed buns with purple sweet potatoes, my children demanded chocolate ones. This time I lengthened my dough by rolling it thinly in order to create a bigger spiral pattern. I didn’t bother taking pictures during the process as it was pretty much the same as before. Please visit my previous post, Purple Sweet... Continue Reading →
This is a simple and basic recipe which produces fluffy yellow cupcakes. I created this cupcake recipe by slightly modifying my Yellow Butter Cake. The reverse creaming method is so quick and efficient that you can whip up a batch and then bake in no time! I decorated them with a decadent whipped chocolate ganache... Continue Reading →
I saw beautiful photos of puffy Hong Kong bakery-style sausage buns from my baking buddy’s social media site recently. I couldn’t wait to try it myself after consulting her for tips and advice. My way to prepare these buns was to divide my dough in portions and then shape each of them into long ropes.... Continue Reading →
My younger son likes to eat plain Chinese steamed buns (mantou) recently. I made some with purple sweet potato for him last week and it took me three trials to get them right. 小兒子最近很愛吃饅頭，上星期EC以紫薯作了些饅頭給他吃，但試了三次才成功。 My first failure urged me to purchase a bamboo steamer. My pan wasn't deep enough so when I saw the buns... Continue Reading →
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 are crispy around the edges yet soft and spongy inside. I bought a new over-sized madeleine pan during my Hong Kong trip. Each cavity had a capacity of 60 ml so... Continue Reading →
Just made a whole wheat sandwich loaf a couple of days ago. I sliced the loaf with the aid of a bread slicer which held the bread knife in place. I was glad that the slices were pretty neat and evenly sized. 幾天前做了全麥吐司，更用了麵包切片器輔助穩定麵包刀，切得很整齊平均，實在不錯呢！ This was a 70% hydration dough as whole wheat flour took up... Continue Reading →
EC Bakes 小意思 