Join me on my quest of making homemade treats with less sugar!
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 →
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 →
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 →
I’ve been baking with erythritol recently (read about my blog posts, Sugar-Free Chocolate Chip Muffins, Sugar-Free Brown Rice Chiffon Cake and Sugar-Free Matcha Nougat with Almonds) and this time I used it for bread making. Apart from using natural sweetener, I’ve replaced the whipping cream in my Pai Bao recipe with unsweetened almond milk, which... Continue Reading →
I wanted to add something new to my bread so decided to try five-grain powder that is believed to be health preserving. I replaced 30% of the flour with five-grain powder at first. Perhaps this was too much of a change, my son immediately noticed the difference and said that the bread tasted weird (he... Continue Reading →
I bought a jar of dark chocolate spread from Lindt store last month, planning to spread it on my bread for breakfast. Then I thought, hm… why don’t I make bread out of it? So out came my chocolate twist bread the next day. Lindt chocolate spread has a very silky smooth texture and tastes... Continue Reading →
I saw beautiful photos of puffy Hong Kong bakery-style sausage buns from my baking buddy’s social media site recently. I couldn’t wait to try it myself after consulting her for tips and advice. My way to prepare these buns was to divide my dough in portions and then shape each of them into long ropes.... Continue Reading →
EC Bakes 小意思 