Basic White Bread Pain de Mie (Tangzhong Method) 頂角白吐司(湯種法)

Last time I shared with you my Basic White Bread recipe. This is exactly the same recipe but made with the Tangzhong method. Why Tangzhong method, you may ask. Tangzhong makes the bread extra soft. The bread will be able to maintain moisture longer compared to one made with the straight dough method.過去分享過頂角白吐司的食譜，這次也是使用相同食譜，可是卻變成湯種法。為什麼要用湯種呢？因為湯種可令麵糰更加軟熟，麵包鎖水更好，比直接法的麵包更能保持柔軟。 So how … Continue reading Basic White Bread Pain de Mie (Tangzhong Method) 頂角白吐司(湯種法) →

Sausage Buns 腸仔包

I have been making bread at home more often since the lock-down at the end of March. Today I’m sharing with you how I made sausage buns. I really like how puffy the shape is and I learned this shaping method from my baking buddy Bonnie. As you could see from my blog post, Whole … Continue reading Sausage Buns 腸仔包 →

Soft Chocolate Chip Cookies with Mochi Filling 朱古力粒麻糬軟曲奇

I made these cookies with my kids last week and they both liked them. It’s basically a thick and soft chocolate chip cookie with mochi stuffed inside. This is an easy-to-follow recipe that is very kid-friendly as well. I placed the mochi dough in a food storage bag and my kids would help me knead … Continue reading Soft Chocolate Chip Cookies with Mochi Filling 朱古力粒麻糬軟曲奇 →

Asian-Style Waffles (No Baking Powder) 亞洲式窩夫(不含泡打粉)

During the COVID-19 pandemic with school closures and hubby working from home, I have more time to prepare breakfast for my family and enjoy with them each morning before the kids head off to remote learning. Below is one of the things I often make for my family recently. 因為疫情關係，所有學校都停課了，老公也轉為在家工作。現在EC與家人有多些時間在家中慢慢享受早餐，之後孩子們才開始網課。以下是其中一個最近常做的早餐食譜。 I bought a Belgium waffle … Continue reading Asian-Style Waffles (No Baking Powder) 亞洲式窩夫(不含泡打粉) →

Chocolate Cutout Cookies (Soft and Tender) 朱古力印模曲奇(鬆化口感)

This is my chocolate version of the cutout cookies that was adapted from Vanilla Bean Cutout Cookies in which I replaced 15% of the flour with unsweetened cocoa powder. The percentage of cocoa powder could be adjusted according to taste or the brand being used. 這是朱古力口味印模牛油曲奇，配方修改自雲尼拿印模曲奇，EC把麵粉的15%改成無糖可可粉。由於不同牌子的可可粉濃度和個人口味有別，大家可自行增減可可粉的比例。 These cookies are very soft and tender in texture … Continue reading Chocolate Cutout Cookies (Soft and Tender) 朱古力印模曲奇(鬆化口感) →

Basic White Bread Pain de Mie (Straight Dough Method) 頂角白吐司(直接法)

During the COVID-19 outbreak we are asked to stay home as much as possible and go out only when needed in order to curb the spread of the virus. At first people lined up at grocery stores and emptied almost all the shelves to prepare for a lockdown. Fortunately, food supply is still abundant in … Continue reading Basic White Bread Pain de Mie (Straight Dough Method) 頂角白吐司(直接法) →