Join me on my quest of making homemade treats with less sugar!
I shared my recipe for Mini Chocolate Éclairs back in 2016 and this time I’ve turned it into a sugar-free version. Believe it or not, the eclair shell itself, which is a kind of Choux pastry, doesn’t contain much sugar. All the sweetness comes from the filling and the glaze on top. I tested with... Continue Reading →
After making Brazillian Cheese Bread, I tried experimenting with Mochi Cheese Balls by substituting some of the tapioca flour with sweet rice flour. What I discovered was that the cooked dough tends to be more crumbly with the increased ratio of sweet rice flour. Sometimes a cohesive dough could not even be formed. When the... Continue Reading →
I baked these quick and easy gluten-free Pão de Queijo (Brazilian Cheese Bread) last night and they tasted so good! Pão de Queijo ("cheese bread" in Portuguese) are little cheese puffs with a crispy crust but a soft, gooey and chewy interior They are like the gluten-free version of French gougères. Some believed that Korean... Continue Reading →
A few days ago my baking buddies, Bonnie and Erica, and I were talking about mochi cheese bread. The main issue was that the ones made without the premix became dried out easily. We were determined to recreate the bakery style mochi bread from scratch. After some research I found that these cheese puffs were... 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 →
EC Bakes 小意思 