Sponge Cupcakes (Tang Mian Method) 燙麵法海綿杯子蛋糕

In January I’ve shared with my readers my recipe for Basic Chiffon Cupcakes and the recipe I’m sharing this time has one extra step which involves cooking the dough or the Tang Mian method. Here the dough is scalded with hot liquid to gelatinize the starch in the flour. Moisture will be locked in the … Continue reading Sponge Cupcakes (Tang Mian Method) 燙麵法海綿杯子蛋糕

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Basic Chiffon Cupcakes 原味戚風杯子蛋糕

Do you like chiffon cakes? I do. They are so moist, soft and fluffy. When you turn them into cupcakes, because of its airiness, it is natural for them to crack in the oven during baking and then collapse while cooling. An easy way to fix/mask this is to pump it up with tasty filling … Continue reading Basic Chiffon Cupcakes 原味戚風杯子蛋糕

Ganache Filled Vanilla Chiffon Cupcakes with Vanilla Bean Swiss Meringue Buttercream (Made with Meringue Powder) 軟心朱古力雲尼拿戚風杯子蛋糕配雲尼拿籽瑞士蛋白奶油霜(使用蛋白粉)

I’ve made some chocolate and vanilla cupcakes for the birthday party of my friend’s son over the weekend and I’d like to share my recipe with all my readers. The cupcake recipe was a modification of my Vanilla Chiffon Cake. I have increased the flour amount for a stronger structure which prevents the cupcakes from … Continue reading Ganache Filled Vanilla Chiffon Cupcakes with Vanilla Bean Swiss Meringue Buttercream (Made with Meringue Powder) 軟心朱古力雲尼拿戚風杯子蛋糕配雲尼拿籽瑞士蛋白奶油霜(使用蛋白粉)

Multigrain Pain de Mie 五穀雜糧頂角吐司

I wanted to add something new to my bread so decided to try five-grain powder that is believed to be health preserving. I replaced 30% of the flour with five-grain powder at first. Perhaps this was too much of a change, my son immediately noticed the difference and said that the bread tasted weird (he … Continue reading Multigrain Pain de Mie 五穀雜糧頂角吐司