Join me on my quest of making homemade treats with less sugar!
This all happened last year...I finally got some time to sit down (with a cup of hot coffee) and blog about my adventure. With reference to a couple of cookbooks and online resources, as well as my previous baking experience, I was able to develop the Chinese almond cookie recipe that I truly love and... Continue Reading →
I thought these pastries (炸糖環) were Chinese traditional stuffs only. You know, those thin and crispy deep fried cookies that are served during Chinese New Year. One day, I saw the cookie making tools on sale at Amazon. It was called Rosette Iron and was only $5 (CDN)! I quickly ordered that online of course (yay...something new for me to... Continue Reading →
If you have read about my French macarons post you probably know that my basic macaron recipe is based on a set of ratios. I always weigh my egg whites first. Then I use my ratios to calculate how much sugars and ground almond I need. My pistachio macarons consist of a 50/50 mixture of... Continue Reading →
An éclair is a finger-shaped French pastry made with choux paste (or pâte à choux), which is the same paste that is used for other French pastries such as profiterole (cream puffs), gougère, religieuse, croquembouche, Paris–Brest and St. Honoré. The flour is cooked with milk, water, sugar, salt and butter first to form a dough.... Continue Reading →
I baked my first batch of macarons back in Nov 2012 after I saw my friend Kenrick's beautiful creation. Being fascinated, I asked him for the recipe and made mine right away. Macarons are too sweet for me but I enjoy making them. Throughout my three years of macaron quest I have tried different recipes... Continue Reading →
French macarons flavored with nutty black sesame seeds and filled with silky vanilla buttercream… yum! The buttercream (German buttercream) is made with egg yolks so there is no need to worry about what to do with the leftover yolks! 淡淡黑芝麻香的法式馬卡龍+幼滑的雲尼拿奶油霜=美味！蛋黃奶油霜(German buttercream)以蛋黃作材料，這樣便不用擔心如何處置做馬卡龍時剩下的蛋黃了。 For my tips for making French macarons, please visit my Mocha Macarons post. 有關EC的馬卡龍製作心得，請參閱Mocha馬卡龍。... Continue Reading →
With a simple twist of my basic macaron recipe, this irresistible Coffee and Baileys macarons is born! 只要在原味馬卡龍上作少許更改，便成為有咖啡香又有酒香的馬卡龍了！ For my tips for making French macarons, please visit my Mocha Macarons post. 有關EC的馬卡龍製作心得，請參閱Mocha馬卡龍。 Coffee and Baileys Macarons 咖啡Baileys馬卡龍 makes about 24 to 26 sandwiched cookies 約24至26個份量 Ingredients For the Coffee Macaron Shells 60 g egg whites... Continue Reading →
I am sharing with you my French macaron recipe today. I have tried different recipes and played around with different ratios. This is “the one” after so many trials and errors. My recipe is more like a set of numbers -- ratios of egg white, sugars and ground almond. The numbers are calculated based on... Continue Reading →
Shiroi Koibito ("White Lover" in English) are butter cookies (langues de chat or cats’ tongues) with white chocolate sandwiched in between. I used my fortune cookie recipe (which is a tuile) for the cookies as they came out nicer. A friend of mine told me about the sea salt and camembert cheese cookies that she... Continue Reading →
Happy new year everyone! May each and every day of yours be be filled with love, peace, hope, and joy! My wish for this year is to keep preparing healthier, reduced sugar treats for my family and friends. Therefore, I have decided to switch from using refined sugars to raw sugars. I have also added... Continue Reading →
EC Bakes 小意思 