After posting the recipe of Purple Sweet Potato Spiral bread (Sponge Method), a reader asked if it could be turned into chocolate flavor. I replied that the method would be the same but the purple sweet potato powder could not be directly replaced with cocoa powder without adjustment but I didn’t know exactly how much. … Continue reading Chocolate Spiral Bread (Sponge Method) 朱古力旋風頂角吐司(中種法)
Today I’m showing you a quick way to shape a bread loaf with a fancy spiral pattern. I’ve perfected it four times just to get the color and effect right. Believe it or not, the shaping process is no different than a regular shaping process that requires two rollings as found in my older blog … Continue reading Purple Sweet Potato Spiral Bread (Sponge Method) 紫薯旋風頂角吐司(中種法)
I finally bought a high speed heating blender!!! My eyes have been on this for so long and I eventually bought it for hubby’s birthday (ya for HIS birthday and HE PAID for it lol). After unboxing I immediately looked for recipes online and I followed this Chinese recipe to make some black sesame soup … Continue reading Sugar-Free Black Sesame Soup 無糖黑芝麻糊
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)
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
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
This was my first time making sugar-free ice cream and I prepared the base on New Year’s Eve, hoping it to be my first treat for the new year. It was a total failure as my ice cream was as hard as an ice brick. I had to flip the entire thing out on a … Continue reading Sugar-Free Chocolate Ice Cream 無糖朱古力雪糕
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
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
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
