Here’s another sugar-free muffins recipe that I came up with recently after making my Sour Cream Chocolate Chip Muffins. I used sugar-free chocolate chips as well as two types of Lakanto sweeteners for this recipe. I wanted to reduce refined sugar intake so I used a mixture of brown sugar and Lakanto last time. This... Continue Reading →
Chocolate Mochi Waffles 朱古力味麻糬窩夫
I don’t usually add baking powder to my waffles (refer to my blog post, Asian-Style Waffles (No Baking Powder), for details) but recently I have been trying something new. I came across to Domestically Blissful’s Homemade Mochi Waffles recipe and I really loved how they turned out. The mochi waffles were crunchy outside with just... Continue Reading →
Sour Cream Chocolate Chip Muffins 酸忌廉朱古力粒鬆餅
I made some muffins for the kids as their after school snack yesterday. I changed things up slightly this time by using sour cream (since I just happen to have a tub in the fridge) and less oil/butter. The extra fat from the sour cream will make the muffin moister and richer. Use plain yogurt... Continue Reading →
Poké Ball Chocolate Smash Cake 精靈球扑扑蛋糕
My son was watching another Pokémon series on Netflix so I decided to make him a Poké Ball cake for his birthday back in July (yeah I know it’s super late to blog about it). I remember hearing about this Japanese anime after going to Canada. It’s amazing that it’s still on and popular among... Continue Reading →
Hong Kong Style Coffee Mexican Buns (Sponge Method) 港式咖啡墨西哥包(中種法)
Here’s another HK style bun I made recently. The recipe was taken from Dinner Rolls (Sponge Method) with slight modification. I added some sprouted Kamut flour for more nutrition and reduced the sugar amount a bit as the coffee topping was already sweet enough. Feel free to substitute the Kamut flour with other whole grain... Continue Reading →
Banana Chiffon Cake 香蕉戚風蛋糕
A friend of mine told me that her banana chiffon cake didn’t rise much and asked if I knew the reason why. I’ve written a recipe on Chocolate Banana Chiffon Cake quite some time ago and I didn’t take many pictures that time. I couldn’t remember how much my cake rose. As I happened to... Continue Reading →
Banana Chocolate Chip Pound Cake 朱古力粒香蕉牛油磅蛋糕
I made this cake last month and the recipe was adapted from my Banana Pound Cake with a few modifications. I’ve done this a couple of times with awesome results so I feel comfortable sharing this with my readers. First, I’ve replaced some of the sugar with trehalose to further reduce the sweetness (simply cutting... Continue Reading →
Chocolate Mousse Layer Cake 朱古力慕絲夾心蛋糕
Here’s the recipe for a layer cake that I made for my daughter’s birthday in June. The cake layer is super soft and fluffy and I used an extra tall pastry ring to help me with the layering. It is recommended that you use a scale to weigh the amount of mousse for each layer.... Continue Reading →
Vanilla Chiffon Cupcakes (Tang Mian Method) with Meringue Buttercream 燙麵法雲尼拿戚風杯子蛋糕配蛋白奶油霜
I am sharing with you the latest version of my chiffon cupcake recipe. I have been making Basic Chiffon Cupcakes for quite a while. There are tons of tips in that post so I’m not gonna repeat them here. This version is an upgraded one in which the Tang Mian method is involved. This tang... Continue Reading →
Chocolate Kahlua Chiffon Cake 朱古力咖啡戚風蛋糕
This chiffon cake is quite similar to Chocolate Chiffon Cake but with a hint of Kahlua flavor. The fats in cocoa powder is problematic as it tends to deflate the meringue at a faster rate, leading to a shorter cake. In order to compensate for the volume loss, I usually implemented the following two tricks.... Continue Reading →