Join me on my quest of making homemade treats with less sugar!
I am sharing with you today a simple yet tasty mousse recipe. No baking is involved and you don’t even need any baking pans or cake rings as the dessert is served in mini dessert glasses. This is especially convenient when you are hosting a party or home gathering. Each guest could just grab one... Continue Reading →
Ok alright...I know it is kind of late to blog about mooncakes as Mid Autumn Festival was already over but last year, ahem yeah last year, I made four different flavors of snowskin mooncakes. The recipes for red bean and green tea snowskin mooncakes with white chocolate ganache centers as well as coconut purple sweet... Continue Reading →
This was what I shared on my Facebook Page last year (read about it here) when I made my snow skin mooncakes . I’ve never had a chance (or perhaps I was just too lazy) to blog about it. The main reason for preparing my own filling is that store bought chestnut paste is horribly sweet.... Continue Reading →
I’ve fallen in love with this style of mooncakes ever since I learned making them. The flaky crust is just so good! Another great thing is that the crust of crispy mooncakes is thicker than that of traditional Cantonese ones. The wrapping process has now become a piece of cake. 自從學懂做脆皮月餅後，EC己被那酥脆的餅皮迷倒。脆皮月餅的餅皮比廣式月餅厚，因此包餡也就沒有什麼難度，做月餅時倍感輕鬆！ Last week I baked... Continue Reading →
I want my family and friends who are diabetic to enjoy some special treats during this Mid-Autumn Festival. Therefore I have been experimenting with sugar-free mooncakes since August. I made the mooncake crust with agave nectar last year. This year I tested it with oligosaccharide syrup and sweetened the filling with xylitol. Both ingredients are... Continue Reading →
This was my first attempt at making crispy mooncakes. Recipe for the crust was adapted from the egg custard mooncake recipe created by Chef Yip, the former Dim Sum Consultant at Spring Moon of The Peninsula Hong Kong. I tweaked the recipe by using demerara sugar and all purpose flour. I’ve also incorporated sea salt... Continue Reading →
This is the sweet potato filling that I used for my crispy sweet potato mooncakes (recipe here). Instead of white table sugar, I sweetened the paste with oligosaccharide syrup. Oligosaccharides are carbohydrates with 2 to 10 monosaccharides (simple sugars like glucose and fructose). Most oligosaccharides are indigestible by the small intestine and therefore will not... Continue Reading →
We just had a family gathering on Sunday and I’ve made two cakes, one of which was this chocolate Charlotte. French Charlotte russe is a cold dessert. The mold is first lined with finger-shaped sponge cake or ladyfingers lightly soaked in syrup. It is then filled with mousse, Bavarian cream, and/or fresh fruits. After half... Continue Reading →
I made some Cantonese style mooncakes with red bean paste a couple of days ago. The crust of Cantonese mooncakes is rather thin, like paper thin, and has a dough/filling ratios of 1 to 4. The deep color of the filing makes the wrapping process very tricky as any unevenness will simply show through. To make... Continue Reading →
I have been making mooncake fillings these couple of days (read about my sugar-free lotus seed paste here and coffee salted caramel white bean paste here). I'm sharing with you today how I made my red bean paste. This is a modified version of the red bean paste I used for my snowskin mooncakes last... Continue Reading →
EC Bakes 小意思 