Join me on my quest of making homemade treats with less sugar!
I finally tried making my own doughnuts! Doughnuts are traditionally deep-fried and need proofing, which is a lengthy process for me. The ones I made are "cake doughnuts" which use the muffin mixing method and are baked in the oven. It is definitely more time-saving, less messy and a lot healthier (and of course the... Continue Reading →
I am too used to eating chiffon cakes so sponge cakes, which are drier in texture, are not my cup of tea. However, with the introduction of the Tang Mian method, my sponge cakes are so fluffy and moist now! Like what I’ve mentioned in my Pandan chiffon cake blog post, gelatinized flour is able... Continue Reading →
This post is all about a chiffon cake that is cottony soft, moist and fluffy. The secret weapon is Tang Mian/cooked dough. As its name suggests, tang mian (literary “scald dough”) is a dough that is scalded with hot liquid. Similar to the water roux or Tang Zhong method used in bread making, when mixed... Continue Reading →
Are you a fan of peanut butter? I am. I love peanut butter so much that, when I was a kid, I used to grab the jar and eat it with a spoon (I hope my mom is not reading this right now)! I bought two big tubs of peanut butter when they were on... Continue Reading →
I have half a can of coconut milk left in my fridge and this is just perfect for some coconut muffins. The original recipe comes from King Arthur Flour's Basic Muffins, which can easily be adapted to other flavors by replacing the ingredients. As coconut and mango go well with each other, I've added some... Continue Reading →
Whenever I have my tiramisu dessert, my younger son would keep begging for his share. Although my tiramisu is eggless, how could I feed him with something that is alcoholic and contains coffee? Feeling guilty, I turned this Italian dessert (with reference to my eggless tiramisu) into a kid-friendly dessert that my kids and my... Continue Reading →
This is a tiramisu cake made without raw eggs! No need to worry about eating raw eggs and getting sick anymore! Tiramisu is usually made with Marsala wine. I replace it with Kahlúa, a coffee-flavored liqueur which is easier to find. To prevent the filling from oozing out of the cake during slicing, I have... Continue Reading →
Do you know that mascarpone, the main ingredients found in tiramisu, can be made at home? If I tell you that, to make your own mascarpone, all you need is some whipping cream, lemon juice or white vinegar, an instant-read thermometer, together with some common kitchen utensils, and that 350 g of mascarpone cheese costs... Continue Reading →
My elder daughter loves to eat her toasts with Nutella and banana slices. Nutella, though delicious, contains too much sugar. I’ve decided to make her something that is less sweet and this is it! I tried playing with my vanilla chiffon cake recipe by adding mashed banana and cocoa powder to it. Since ripe banana... Continue Reading →
Mango is my hubby’s favorite fruit. His birthday cakes have almost always been mango cakes ever since I started my baking journey. His cake this year consisted of three layers of coconut chiffon cake with a chocolate crunch layer and fresh mango cubes sandwiched in between them. The outside was wrapped with thinly sliced mangoes.... Continue Reading →
EC Bakes 小意思 