Join me on my quest of making homemade treats with less sugar!
Here’s the amended version of my HK Style Pineapple Buns. I have made slight adjustments mainly to make the crust look and taste better and adhere better to the bread so that the crust won’t come off after a few bits. 這是最新版本的中種菠蘿包做法，EC改動了酥皮的配方，改善了酥皮的上色情況，而且酥皮比以前更緊貼麵包，酥皮不會這麼容易在咬幾口後就掉出來。 HK Style Pineapple Buns (Sponge Method) v. 2 港式菠蘿包(中種法) v.2 Makes 10 10個份量... Continue Reading →
I was looking up some shaping ideas for my sausage buns on the internet to make with my daughter and I came across a bunny shaped one that was really cute. On our first attempt we didn’t make the ears long enough so the buns didn’t really look like bunnies to me. The shaping got... Continue Reading →
Here’s another HK style bun I made recently. The recipe was taken from Dinner Rolls (Sponge Method) with slight modification. I added some sprouted Kamut flour for more nutrition and reduced the sugar amount a bit as the coffee topping was already sweet enough. Feel free to substitute the Kamut flour with other whole grain... 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 →
After posting the recipe of Purple Sweet Potato Spiral bread (Sponge Method), a reader asked if it could be turned into chocolate flavor. I replied that the method would be the same but the purple sweet potato powder could not be directly replaced with cocoa powder without adjustment but I didn’t know exactly how much.... Continue Reading →
Today I’m showing you a quick way to shape a bread loaf with a fancy spiral pattern. I’ve perfected it four times just to get the color and effect right. Believe it or not, the shaping process is no different than a regular shaping process that requires two rollings as found in my older blog... Continue Reading →
I’ve been thinking of writing a detailed post about Pullman loaf and dough mixing for a long time: however, I keep delaying as there are just too many things to say and I hesitate if it’s worth the time writing a lengthy post while no one might be even interested in reading. Since the pandemic,... Continue Reading →
A friend of mine has made some really cute bow tie shaped buns recently and told me that the shaping process was super easy. I was convinced after watching the video she shared with me and decided to make some with my daughter right away. 之前朋友介紹EC做可愛的蝴蝶結造型麵包，並說製作超簡單的。看過她分享的影片後EC也認為製作十分容易，於是便立刻跟女兒動手試試。 You could use any kind of sweet bread dough... 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 →
EC Bakes 小意思 