Chocolate Chip Cookies 朱古力粒曲奇

I've developed a recipe for Dark Chocolate Chip Soft Cookies more than three years ago. The use of bread flour and melted butter gives the cookies a soft and chewy texture. With a more traditional version this time, the cookies are more on the crunchy side. In fact, the softness could be adjusted by varying … Continue reading Chocolate Chip Cookies 朱古力粒曲奇

No-Bake Oatmeal Chocolate Chip Energy Balls (Gluten Free, Egg Free) 免焗燕麥朱古力粒能量球 (無麩質,無蛋)

These no-bake protein energy balls are loaded with nutritious ingredients such as flaxseed, chia seeds and oats. Natural peanut butter is used as a binding agent. They are naturally gluten-free, egg-free and can possibly be dairy-free (and hence, vegan) too if the chocolate chips are either omitted or replaced by cacao nibs or vegan chocolate … Continue reading No-Bake Oatmeal Chocolate Chip Energy Balls (Gluten Free, Egg Free) 免焗燕麥朱古力粒能量球 (無麩質,無蛋)

Matcha Spritz Cookies 抹茶唧花牛油曲奇

Here comes spritz cookies again! These cookies have same structure with Viennese Sablés but I flavoured them with matcha (green tea) powder. There is a subtle green tea flavor and the use of egg yolk makes the cookies extra crumbly. Even my kids who seldom eat green tea treat said the cookies were scrumptious. 再來擠花曲奇食譜!曲奇基本配方來自維也納曲奇,EC加了抹茶粉調味。因為改用了蛋黃所以曲奇份外酥鬆。曲奇散發着淡淡綠茶香,連EC甚少吃綠茶食品的孩子們也稱讚好吃。 … Continue reading Matcha Spritz Cookies 抹茶唧花牛油曲奇

Espresso Chocolate Spritz Cookies 朱古力咖啡唧花牛油曲奇

Spritz cookies can be a little tricky to make. I have heard complaints about the batter being too stiff to handle and that the cookies losing shape in the oven. In order to be successful, it is crucial for the batter to be at the right consistency. For how to achieve the optimal consistency without … Continue reading Espresso Chocolate Spritz Cookies 朱古力咖啡唧花牛油曲奇

Viennese Sablés 維也納曲奇(唧花牛油曲奇)

I have been experimenting with cookie recently. It is just a simple cookie recipe that is shaped by piping but I’ve spent two weeks to compare various ingredients in order to find out what texture I prefer most. EC這陣子都在研究曲奇。其實這只是材料及做法簡單不過的擠花牛油曲奇,但EC花了兩星期做實驗比較材料以便尋找自己最喜歡的口感。 The ingredients being used is extremely important in creating the cookie that you wish for. Preference … Continue reading Viennese Sablés 維也納曲奇(唧花牛油曲奇)

Sakura Macarons (Swiss Method) 櫻花馬卡龍(瑞士式做法)

I prepared a macaron tower for my friend’s wedding banquet over the past weekend. The three designs were inspired by floral and tea flavors and sakura was one of them. I used pickled sakura (cherry blossom) as decoration and paired it up with white chocolate ganache. This sweet and salty combination was pretty good. EC於過去週末為朋友的婚宴做了馬卡龍塔,以花及茶為題設計了三種馬卡龍口味,以鹽漬櫻花作裝飾的馬卡龍是其中一款。馬卡龍以白朱古力醬作餡料,變出甜中帶咸的組合,EC覺得味道不錯。 … Continue reading Sakura Macarons (Swiss Method) 櫻花馬卡龍(瑞士式做法)

Lavender Osmanthus Macarons (Swiss Method) 薰衣草桂花馬卡龍(瑞士式做法)

This was another macaron flavor I tested over the previous couple of weeks. I got a bag of dried lavender buds from my friend so I was eager to try it on my macarons. The shells were made with the Swiss method as in my Earl Grey and Orange Macarons. Instead of using Earl Grey … Continue reading Lavender Osmanthus Macarons (Swiss Method) 薰衣草桂花馬卡龍(瑞士式做法)