Join me on my quest of making homemade treats with less sugar!
I made some bean paste with white kidney beans yesterday. White kidney beans taste pretty bland so the paste will be ready to take on any flavor that is added to it. I have a small bowl of leftover salted caramel sauce that I used for making cake before so I started experimenting with the... Continue Reading →
Mid-Autumn Festival is just around the corner and I am planning to make some sugar-free mooncakes with natural sweetener. Here is how I prepared my lotus seed paste with xylitol instead of cane sugar. Xylitol is a sugar alcohol that looks and tastes like table sugar. Compared to sugar (sucrose) which has a glycemic index... Continue Reading →
I’m planning to make Chinese mooncakes the following week and here is how I prepared my homemade golden syrup. Omnivore's Cookbook has discussed thoroughly about this topic and I found her blog post super informative. If you have never made any golden syrup before do visit her blog. EC準備下週開始製作廣式月餅，以下是自製金黃糖漿的做法。Omnivore's Cookbook詳細地記錄了糖漿的製作過程，網誌內容十分詳盡，資料也很豐富，EC覺得新手值得一看。 Homemade Golden Syrup 自製金黃糖漿 Makes 320... Continue Reading →
This was the birthday cake that I made for myself. The outside was wrapped with a thin layer of almond sponge cake. Inside of the cake were layers of coffee chiffon, dark chocolate mousse, coffee gelee, salted caramel mousse and chocolate glaze. We were rushing to a restaurant for dinner so I didn’t have enough... Continue Reading →
This was my mom’s birthday cake that I made on Tuesday. Inside the chocolate shell was two layers of vanilla chiffon cake filled with strawberry yogurt cheesecake filling and fresh strawberry pieces. Unfortunately, I didn't prepare enough chocolate shell for glazing so the cake was glazed twice, resulting in an uneven surface especially near the... Continue Reading →
I made my favorite chiffon cake during the weekend. If you are a coffee addict like me, this coffee chiffon cake will satisfy you. I even jazzed it up with a splash of Kahlua. 週末做了至愛的戚風蛋糕，EC是咖啡控，因此當然少不了咖啡蛋糕，為了使蛋糕更香EC還加了咖啡酒。 Espresso & Kahlua Chiffon Cake 咖啡戚風蛋糕 For 7" tube cake pan 7“中空模份量 Ingredients For the Yolk Batter 75 g cake... Continue Reading →
This is my own version of Pai Bao made with Tangzhong. The use of coconut oil (instead of butter) added a coconut aroma to the buns so they actually smelled like coconut buns sold in Chinese bakeries. Tangzhong makes the bread extra soft. The bread will be able to maintain moisture longer compared to one... Continue Reading →
My friend shared with me about this quick and simple dessert. No cooking is required and everything can be prepared ahead and kept in the fridge. Just ladle them in dessert glasses and you have a cool dessert for a hot summer. 這是朋友教EC做的簡易甜品，完全免煮，材料亦可預早準備放在雪櫃保存。只要在食用前舀出放在小杯中便可，炎炎夏日吃最好！ Mango Coconut Chia Pudding 椰香芒果奇異籽布丁 Makes 8 to 10 120ml-dessert glasses 約八至十個120毫升小杯份量... Continue Reading →
My younger son just turned four on Monday and this was what I made for him. He is a huge fan of Thomas & Friends and has been asking for a Thomas themed birthday cake and guess what? I simply took his toy train and one of his train tracks to decorate his birthday cake.... Continue Reading →
This was a 20% dark rye bread made with a poolish starter and the autolyse method. The poolish had 100% hydration (i. e. equal weight of water and flour) and was made up of 1/3 of the total flour weight. The dough had a 67% hydration. It was pretty sticky due to the rye flour... Continue Reading →
EC Bakes 小意思 