Black Sesame Coconut Chiffon Cake 椰香黑芝麻戚風蛋糕

I made this chiffon cake as my afternoon snack last week. The cake had a light black sesame scent and was not overly sweet. I’ve made black sesame chiffon cake several times before by tweaking the recipe of Vanilla Chiffon Cake. The vanilla bean paste was omitted from the recipe and a quarter of the … Continue reading Black Sesame Coconut Chiffon Cake 椰香黑芝麻戚風蛋糕

Black Sesame Macarons 黑芝麻馬卡龍

French macarons flavored with nutty black sesame seeds and filled with silky vanilla buttercream… yum! The buttercream (German buttercream) is made with egg yolks so there is no need to worry about what to do with the leftover yolks! 淡淡黑芝麻香的法式馬卡龍+幼滑的雲尼拿奶油霜=美味!蛋黃奶油霜(German buttercream)以蛋黃作材料,這樣便不用擔心如何處置做馬卡龍時剩下的蛋黃了。 For my tips for making French macarons, please visit my Mocha Macarons post. 有關EC的馬卡龍製作心得,請參閱Mocha馬卡龍。 … Continue reading Black Sesame Macarons 黑芝麻馬卡龍

Black Sesame Almond Thins 黑芝麻杏仁薄脆

This black sesame almond thins originated from a tuile recipe. I kind of tweaked the method a bit so no tuile mold is required. The result is paper-thin cookies that are buttery and super crispy. I’ve also used this recipe as a base for my chocolate fortune cookies last week (read about my post here). … Continue reading Black Sesame Almond Thins 黑芝麻杏仁薄脆