Join me on my quest of making homemade treats with less sugar!
Here’s the recipe for a layer cake that I made for my daughter’s birthday in June. The cake layer is super soft and fluffy and I used an extra tall pastry ring to help me with the layering. It is recommended that you use a scale to weigh the amount of mousse for each layer.... Continue Reading →
I am sharing with you the latest version of my chiffon cupcake recipe. I have been making Basic Chiffon Cupcakes for quite a while. There are tons of tips in that post so I’m not gonna repeat them here. This version is an upgraded one in which the Tang Mian method is involved. This tang... Continue Reading →
This chiffon cake is quite similar to Chocolate Chiffon Cake but with a hint of Kahlua flavor. The fats in cocoa powder is problematic as it tends to deflate the meringue at a faster rate, leading to a shorter cake. In order to compensate for the volume loss, I usually implemented the following two tricks.... Continue Reading →
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 →
I’ve signed up for a few BIble study groups together with some online classes so I’m a bit behind on updating my recipes. This is the one I made back in February for my sister’s birthday. She has always been a chocolate lover so I had no reason not to make her a chocolate cake.... Continue Reading →
I found some shredded dried meat/meat floss when I was clearing up my pantry so I decided to make this sweet and savory chiffon cake. I wanna use up this huge package of meat floss fast so I added it both on top and in between the layers. I just happened to have a bottle... Continue Reading →
I bought a new Silikomart mold from Amazon in March and made a mousse log for hubby’s birthday. The base unit of this mold is of hard plastic and two silicon mat inserts, one smooth and one textured, are included. The 3D effect of the stars was absolutely stunning and I really loved it. Honestly... Continue Reading →
I was making soy milk at home and was left with some okara (soy bean pulp) after passing the soy milk through a nut milk bag. I didn’t wanna throw the residual out so I added some to my bread dough. The okara used was about 20% of the total flour weight. Amount more than... Continue Reading →
Sharing with you today an easy way to make your own natural food coloring powder from fresh vegetables. This purple sweet potato powder has a purple hue and is perfect for various baked goods and desserts. Homemade vegetable powder is free of additives and preservatives so is safe to use as a food coloring. This... Continue Reading →
This is gonna be the second Good Friday since the pandemic hit. I’ve made some matzoh (unleavened bread) for the upcoming holy communion on our virtual Good Friday service in remembrance of what our Lord Jesus has done for us on the cross. If you are interested feel free to bake along.這將會是疫情以來第二次年在家網上參加受苦節崇拜，EC今日做了無酵餅準備星期五守聖餐之用，以記念我們的救主耶穌基督在十架上的救恩。有興趣的話大家也可跟著一起做。 In the Old... Continue Reading →
EC Bakes 小意思 