A friend of mine has made some really cute bow tie shaped buns recently and told me that the shaping process was super easy. I was convinced after watching the video she shared with me and decided to make some with my daughter right away. 之前朋友介紹EC做可愛的蝴蝶結造型麵包，並說製作超簡單的。看過她分享的影片後EC也認為製作十分容易，於是便立刻跟女兒動手試試。 You could use any kind of sweet bread dough … Continue reading Bow Tie Buns 蝴蝶結麵包
I had some leftover durian flesh from my No Bake Durian Cheese Tart that I made last week so I used that for a pound cake. This is pretty much the same as my Vanilla Pound Cake, just with durian added. If you love durian you gotta try this cake. 上星期做免焗榴槤芝士撻時剩下了少許榴槤肉，於是便做了這個磅蛋糕。蛋糕配方基本上跟雲尼拿磅蛋糕差不多，只是增添了榴槤肉而已，榴槤控一定要試試。 If you don't have … Continue reading Durian Pound Cake 榴槤磅蛋糕
The City of Toronto has entered stage 3 of the reopening plan and restaurants are now allowed to reopen for indoor dining. We were still vigilant and only ordered take out and celebrated my 40th birthday at home. I made this tart as dessert and I had to make it twice simply due to my … Continue reading No Bake Durian Cheese Tart 免焗榴槤芝士撻
I’ve shared several recipes for chocolate flavor foam cakes before. Double Chocolate Chiffon Cake is super chocolaty which has a brownie-like texture. Chocolate Chiffon Cake is the typical fluffy chiffon cake. Chocolate Genoise is a bouncy cake that is sturdy enough for fondant cake. Flourless Chocolate Cake is, well, flourless (and yet it tastes amazing). … Continue reading Chocolate Chiffon Cake (Tang Mian Method) 燙麵法朱古力戚風蛋糕
It was my son’s 8th birthday last week and instead of making a cake for him, I made a fruit tart. The tart shell was a tweak from Chocolate Mixed Berry Tartlets and I used pastry flour and icing sugar to make the texture more crumbly. In order to prevent the shell from being too … Continue reading Mango Tart with Dark Chocolate Mousse and Vanilla Bean Pastry Cream 芒果撻配朱古力慕絲和卡士達醬
Pound cake is named for the traditional proportions of a pound each of flour, butter, sugar and eggs. The following is a scaled down version that incorporates leavening agent (baking powder) for a less dense pound cake and milk for added moisture. I also tried something new by substituting trehalose for a portion of the … Continue reading Vanilla Pound Cake 雲尼拿磅蛋糕
Here’s what I made for my daughter’s 11th birthday. I was grateful that the government of Ontario allowed people to create social circles of up to 10 people since mid June so we could bring a cake to my aunt’s house the weekend before my daughter’s birthday for dinner. On the day of her birthday … Continue reading Semi Naked Chocolate Cake with Fresh Fruits and Whipped Cream 鮮果忌廉朱古力半裸蛋糕
Last time I explained how to convert a straight dough method bread recipe to one with Tangzhong method (visit my blog post Basic White Bread Pain de Mie (Tangzhong Method) for a recap). Today I’d like to show you how to convert a straight dough recipe to one with the sponge method. 之前曾分享過如何將直接法麵包食譜改成湯種法(詳情可參考頂角白吐司(湯種法))，今天則簡單解釋一下如何將食譜改成中種法。 To switch … Continue reading Basic White Bread Pain de Mie (Sponge Method) 頂角白吐司(中種法)
I’ve been baking bread with the sponge method recently and I just love it. This HK style bread is an adaptation of a versatile sweet dough (read about my blog post, Dinner Rolls (Sponge Method) for the original version). As this bread is proofed and baked in a pan, the dough as well as the … Continue reading Hong Kong Style Sweet Milk Buns/Pai Bao (Sponge Method) 港式排包(中種法)
This is a versatile sweet dough recipe that can be adapted easily. I’ve made HK Style Pineapple Buns with it and this time I’m making simple dinner rolls. The sponge dough method is pretty flexible and I usually prepare the sponge the day before I plan to bake and store it in the fridge. The … Continue reading Dinner Rolls (Sponge Method) 牛油麵包卷(中種法)
