Join me on my quest of making homemade treats with less sugar!
I made this mousse cake for my friend’s dad last week. This green tea mousse is the only mousse cake that contains raw egg yolks. The yolks make the green tea mousse richer in taste. For the sake of health, I always heat the yolk mixture to the egg safe temperature. I have made another... Continue Reading →
I baked this as a cake base for my upcoming mousse cake. This was just my Vanilla Chiffon Cake. I replaced the vanilla bean paste with a tablespoon of green tea powder and increased the sugar amount slightly to balance out the bitter taste of the green tea powder. Japanese green tea powder is definitely... Continue Reading →
Have you ever wonder why cakes dome on you? Why do cakes dome in the middle first of all? That is just physics! When the cake is being baked in the oven, heat conducts faster near the periphery of the pan, making the sides of the cake set faster. The center of the cake is... Continue Reading →
After making Brazillian Cheese Bread, I tried experimenting with Mochi Cheese Balls by substituting some of the tapioca flour with sweet rice flour. What I discovered was that the cooked dough tends to be more crumbly with the increased ratio of sweet rice flour. Sometimes a cohesive dough could not even be formed. When the... Continue Reading →
I made a two-tier Superhero themed birthday cake for my friend's son last month. It was chocolate cake on the bottom and vanilla cake on top (see my recipes here and here). Both were filled with dark chocolate ganache then covered with homemade marshmallow fondant (click here for the recipe). I am sharing with you... Continue Reading →
I baked these quick and easy gluten-free Pão de Queijo (Brazilian Cheese Bread) last night and they tasted so good! Pão de Queijo ("cheese bread" in Portuguese) are little cheese puffs with a crispy crust but a soft, gooey and chewy interior They are like the gluten-free version of French gougères. Some believed that Korean... Continue Reading →
A few days ago my baking buddies, Bonnie and Erica, and I were talking about mochi cheese bread. The main issue was that the ones made without the premix became dried out easily. We were determined to recreate the bakery style mochi bread from scratch. After some research I found that these cheese puffs were... Continue Reading →
This was what I made for hubby on his birthday. He loves mango so this has always been the main ingredient for his birthday cakes. This year I tried to add his favorite color, purple, to my design. I was gonna use blueberry but he has tried my blueberry cheesecake and blueberry-white chocolate mousse cake... Continue Reading →
Genoise, sponge cake, chocolate cake
After baking my Orange and Chia Seed Chiffon Cake, I've mentioned that I would make a lemon version afterwards. And here it is...but with lime instead (as that was what I had in my fridge). I didn't take any pictures during my preparation. Please visit my other chiffon cake posts for more pictures. 上次弄過香橙奇異籽戚風蛋糕後EC曾說過會再試做檸檬口味，這個便是了，EC雪櫃只有青檸，所以今天做了青檸味。今次沒有拍下製作過程照片，想觀看照片請參考其他戚風蛋糕。 Lime... Continue Reading →
EC Bakes 小意思 