Join me on my quest of making homemade treats with less sugar!
I have been developing my Chinese almond cookies recipe for a while. I ran out of grond almond last week so I tried to replace this with something else that I could find in my pantry. It turned out to be a great success as my family members and friends who tried these cookies all... Continue Reading →
This post is all about the chocolate mousse recipe I have recently fallen in love with. There is no raw eggs, gelatin, and additional sugar added to the mousse (click here for another rich chocolate mousse recipe containing eggs). Simple ingredients. Awesome flavor. This recipe originated from the Triple Chocolate Mousse Cake (from Cook’s Illustrated)... Continue Reading →
Here are the links to my three facebook posts regarding Swiss meringue buttercream. I don't have time to transfer everything over to my website yet (I will need to edit everything and find my old pictures that are no longer stored in my phone). For my second post, you need to read the captions for... Continue Reading →
簡易的自製朱古力裝飾，完全不用倒模！ Decorate your cakes with these easy-to-make chocolate triangles! No special molds required! 自製三角形朱古力裝飾 DIY Decorations: Chocolate Triangles 材料 What You Need 黑白朱古力各適量、抹刀、唧袋或三文治袋、蛋糕圍邊膠條或牛油紙 Dark and white chocolates, offset spatula, piping bag or sandwich bag, acetate liner or parchment paper 做法 Directions 黑朱古力隔熱水坐溶或用微波爐以中火叮溶後放至室溫，倒入唧袋或三文治袋，袋口剪小洞，在蛋糕圍邊膠條或牛油紙長條上畫上圖案，放入雪櫃或冰箱雪至朱古力完全凝固後取出，圖案是底面反轉的，若寫字的話切記要反轉寫。 Melt dark chocolate in a double boiler or a microwave with medium... Continue Reading →
I hate making cutout cookies in the past as they weren't as great as what I thought. When I switched to the reverse mixing method I was totally converted (read more about this method in my brown butter cookies post). With this method there is no need to wait for your butter to soften. The... Continue Reading →
Winter has finally arrived! We were hit by a major snowstorm here in Toronto. There was heavy snowfall everywhere when I looked out from my window this morning. My kids had a fun time making snow angels and playing with the white fluffy snow in the backyard after school. I would rather not stay outdoor... Continue Reading →
It was kitchen clean up day today and I found half a bag of mini marshmallow, a tiny bit of cashews and almond slices (and of course many other you-use-them-only-once-in-a while-but-need-to-buy-a-big-bag things) in my pantry. So there came my Rocky Road Cookies. I followed the dark chocolate chip cookies recipe I developed last time but... Continue Reading →
Baking is like doing science experiments, only that you get to eat your final products. There are different ways to tweak a cookie recipe to achieve different flavors and textures. After reading food blogs and articles like this, this, and this, and after playing experimenting with different types of sugars, flours, butter, and oven temperatures, I was finally able to... Continue Reading →
家中雪櫃剩餘少量熟紅豆粒，不想浪費食材，心想：“不如用來做蛋糕仔吧！”在參考簡易朱古力杯子蛋糕食譜後，一個新的紅豆綠茶杯子蛋糕食譜便誕生了(其實EC不同口味的杯子蛋糕就是由同一個基本配方變化出來的)。由於家中沒有希臘乳酪，所以今次食譜改用了自製buttermilk(中文好像叫白脫奶或酪奶)。白脫奶能使烘焙食品更濕潤、軟熟及鬆軟，若你吃過buttermilk pancakes 你應會明白EC的意思。 白脱奶內的酸性與梳打粉混合後會產生化學作用釋出二氧化碳，氣體受熱膨漲後便令蛋糕變得鬆軟。這些酸性物質亦有助於軟化麵糊中的筋使蛋糕更軟熟。至於為何用白脱奶做的蛋糕比用牛奶做的濕潤，這只是經驗之談，EC並不了解箇中原因，或許也跟酸度有關吧！ (關於白脱奶更多的資料可看這篇Fine Cooking的英文文章) 最近有人問EC為什麽杯子蛋糕食譜中會用低筋和中筋兩種麵粉，或許這樣解釋吧…若要在蛋糕頂部擠上霜飾，為了使蛋糕結構夠紮實能承托起霜飾的重量但口感仍然保持鬆軟，EC會溝粉用。相反若打算不加霜飾將小蛋糕當作日常的點心吃的話，EC會選擇全用低筋麵粉。EC不嗜甜所以平時比較喜歡吃不加霜飾的小蛋糕，新鮮的暖暖的吃就最棒了! 隔了夜的小蛋糕，EC會把它們切半放進小型多士焗爐輕輕烘一烘。烘過後的小蛋糕外脆內軟，在切面塗上一層薄薄的植物牛油，有時甚至比新鮮的更好吃呢！ 紅豆綠茶杯子蛋糕 (約做12個) 材料 低筋麵粉 145克 綠茶粉 15克 細砂糖 120克 盬 1/4茶匙 梳打粉 1/2茶匙 泡打粉 3/4茶匙 淡牛油 (凍, 切小粒) 115克 大蛋 兩棵 牛奶 120克 白醋或檸檬汁 1/2湯匙 熟紅豆粒 (已煮軟並瀝乾水) 1/2杯 (可不加) 做法 自製白脫奶： 白醋/檸檬汁加入牛奶拌勻後靜置五至十分鐘，混合物底部會凝固及出現結塊。 焗爐預熱350ºF/180ºC，杯子蛋糕烤模內放十二個紙模。 頭六種乾性材料混合過篩放入鋼盤中，用叉子或蛋拂拌勻。 凍牛油粒加入乾料中用打蛋器以慢速攪拌至材料成濕沙或麵包糠狀 (若牛油過暖或攪拌過久材料會變成粉糰)。 倒入蛋和白脱奶用低速拌勻 (麵糊是稀稀的)，如加紅豆粒可在最後輕輕將紅豆粒拌入。 將麵糊平均分配放入紙模中，放入焗爐焗15-20分鐘或至熟(竹籤插入取出不沾麵糊)。 ***請自行調節焗爐火力及時間, EC家的焗爐需時16分鐘*** 從焗爐取出烤模5分鐘後可將小蛋糕移到鐵架上放涼，不要將蛋糕留在烤模中放凉，倒汗水會令蛋糕變得過濕，甚至使紙模甩掉！ I had some leftover cooked... Continue Reading →
工欲善其事必先利其器, 今天的分享是烘焙的基本功 -- 了解你的焗爐. 每個焗爐的火力及大小都不同, 有温差是在所難免的. 有些焗爐脾性剛烈, 很快把蛋糕面焗燶, 但內部亦是未熟的. 這是由於實際爐温比調校的高. 有些過於温柔的焗爐, 你要花五十分鐘才焗好一個明明食譜寫只雖焗三十分鐘的蛋糕! 只要清楚了解自己焗爐的温差, 你便能自己調整爐温, 所以 EC推介大家買一個焗爐專用的温度計, 定期為焗爐“探熱”, 以確保爐温準確. 至於怎樣測温及調整焗爐温度, 大家看看以下短片便會清楚明白了! 注意： 焗爐越大預熱時間亦越長, EC的小型多士焗爐只需要預熱五分鐘, 另一個連煮食爐的大型焗爐則需要預熱二十分鐘才到達所需温度. It is essential to ensure that your oven is performing accurately. Ovens vary in sizes and powers so it is inevitable for them to behave differently. Some ovens are so hot... Continue Reading →
EC Bakes 小意思 