Join me on my quest of making homemade treats with less sugar!
Here’s what I made for my daughter’s 11th birthday. I was grateful that the government of Ontario allowed people to create social circles of up to 10 people since mid June so we could bring a cake to my aunt’s house the weekend before my daughter’s birthday for dinner. On the day of her birthday... Continue Reading →
Last time I explained how to convert a straight dough method bread recipe to one with Tangzhong method (visit my blog post Basic White Bread Pain de Mie (Tangzhong Method) for a recap). Today I’d like to show you how to convert a straight dough recipe to one with the sponge method. 之前曾分享過如何將直接法麵包食譜改成湯種法(詳情可參考頂角白吐司(湯種法))，今天則簡單解釋一下如何將食譜改成中種法。 To switch... Continue Reading →
I’ve been baking bread with the sponge method recently and I just love it. This HK style bread is an adaptation of a versatile sweet dough (read about my blog post, Dinner Rolls (Sponge Method) for the original version). As this bread is proofed and baked in a pan, the dough as well as the... Continue Reading →
This is a versatile sweet dough recipe that can be adapted easily. I’ve made HK Style Pineapple Buns with it and this time I’m making simple dinner rolls. The sponge dough method is pretty flexible and I usually prepare the sponge the day before I plan to bake and store it in the fridge. The... Continue Reading →
Here comes my sugar free glutinous rice balls recipe that was made with Lakanto golden monk fruit sweetener. When I attempted my first trial I made them a bit too big and my family members complained about the size. Later I adjusted the dough to filling ratios to 3:2 and they came out perfect. 這是使用羅漢果天然黃糖製作的無糖湯圓，第一次試做時做得太大粒，家人說吃完之後太飽了。後來EC把皮餡的比例調整為3比2，這個比例十分好！... Continue Reading →
These doughnuts are made with yeast and then deep fried. I made them for the kids as a sweet treat because they haven’t had any store-bought doughnuts for more than a month since the lockdown. One good thing about homemade doughnuts is that I could adjust the sweetness level myself (store-bought ones are way too... Continue Reading →
I'm sharing with you a bread recipe that is made with a preferment today. The idea is very similar to Whole Wheat Sausage Buns (Poolish Starter) but I used a stiffer preferment this time. 今天準備分享中種麵糰製作的麵包食譜。這與全麥腸仔包(液種法)的製作方法十分相似，只是中種麵糰比液種麵糰水份更少。 Generally speaking, the sponge contains 60 to 70% of the total flour amount and it can be made with 50%... Continue Reading →
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 →
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 →
This is a modification of my Basic White Bread Pain de Mie in which I replaced 30% of the white bread flour with organic Kamut flour in order to add more nutrients. I’ve made bread with a combination of whole wheat flour and Kamut flour before, read about my blog post Whole Wheat & Kamut... Continue Reading →
EC Bakes 小意思 