Join me on my quest of making homemade treats with less sugar!
I finally have the time to transfer my favorite chocolate cupcake recipe to my blog! This recipe was originally posted to my Facebook page EC Bakes (formerly EC Treats) in September from last year. I have been making these cupcakes for almost two years and I still haven’t found any other recipe better than this... Continue Reading →
My search for the perfect yellow cake recipe has been for a while. Yellow cake is a classic cake in the North American kitchen and almost every baker has their own favorite recipe. I have to confess that I am a baking nerd who would do anything just to make a recipe right. This yellow... Continue Reading →
I am sharing with you my foolproof way of making sponge cakes today. When I make my sponge cake, I love to separate the egg whites, whip it to a meringue then incorporated it into the batter at the very last stage. Warm milk is added to the yolks while beating to make the yolk... Continue Reading →
This is another recipe for my white chocolate mousse. I always think that the one I have been using (as found in Green Tea and White Chocolate Mousse with Red Bean and Halloween Triple Chocolate Mousse Cake) is a bit on the sweet side. With this revised recipe, I have reduced the amount of white... Continue Reading →
The only person in my family who hates durian is on vacation now. It is the best opportunity to grab home a durian =) I made this durian chiffon cake with reference to my chocolate banana chiffon cake recipe. It is a smaller cake (6 inch) this time, and I’ve further reduced the liquid portion... Continue Reading →
I am too used to eating chiffon cakes so sponge cakes, which are drier in texture, are not my cup of tea. However, with the introduction of the Tang Mian method, my sponge cakes are so fluffy and moist now! Like what I’ve mentioned in my Pandan chiffon cake blog post, gelatinized flour is able... Continue Reading →
Winter has finally arrived! We were hit by a major snowstorm here in Toronto. There was heavy snowfall everywhere when I looked out from my window this morning. My kids had a fun time making snow angels and playing with the white fluffy snow in the backyard after school. I would rather not stay outdoor... Continue Reading →
家中雪櫃剩餘少量熟紅豆粒，不想浪費食材，心想：“不如用來做蛋糕仔吧！”在參考簡易朱古力杯子蛋糕食譜後，一個新的紅豆綠茶杯子蛋糕食譜便誕生了(其實EC不同口味的杯子蛋糕就是由同一個基本配方變化出來的)。由於家中沒有希臘乳酪，所以今次食譜改用了自製buttermilk(中文好像叫白脫奶或酪奶)。白脫奶能使烘焙食品更濕潤、軟熟及鬆軟，若你吃過buttermilk pancakes 你應會明白EC的意思。 白脱奶內的酸性與梳打粉混合後會產生化學作用釋出二氧化碳，氣體受熱膨漲後便令蛋糕變得鬆軟。這些酸性物質亦有助於軟化麵糊中的筋使蛋糕更軟熟。至於為何用白脱奶做的蛋糕比用牛奶做的濕潤，這只是經驗之談，EC並不了解箇中原因，或許也跟酸度有關吧！ (關於白脱奶更多的資料可看這篇Fine Cooking的英文文章) 最近有人問EC為什麽杯子蛋糕食譜中會用低筋和中筋兩種麵粉，或許這樣解釋吧…若要在蛋糕頂部擠上霜飾，為了使蛋糕結構夠紮實能承托起霜飾的重量但口感仍然保持鬆軟，EC會溝粉用。相反若打算不加霜飾將小蛋糕當作日常的點心吃的話，EC會選擇全用低筋麵粉。EC不嗜甜所以平時比較喜歡吃不加霜飾的小蛋糕，新鮮的暖暖的吃就最棒了! 隔了夜的小蛋糕，EC會把它們切半放進小型多士焗爐輕輕烘一烘。烘過後的小蛋糕外脆內軟，在切面塗上一層薄薄的植物牛油，有時甚至比新鮮的更好吃呢！ 紅豆綠茶杯子蛋糕 (約做12個) 材料 低筋麵粉 145克 綠茶粉 15克 細砂糖 120克 盬 1/4茶匙 梳打粉 1/2茶匙 泡打粉 3/4茶匙 淡牛油 (凍, 切小粒) 115克 大蛋 兩棵 牛奶 120克 白醋或檸檬汁 1/2湯匙 熟紅豆粒 (已煮軟並瀝乾水) 1/2杯 (可不加) 做法 自製白脫奶： 白醋/檸檬汁加入牛奶拌勻後靜置五至十分鐘，混合物底部會凝固及出現結塊。 焗爐預熱350ºF/180ºC，杯子蛋糕烤模內放十二個紙模。 頭六種乾性材料混合過篩放入鋼盤中，用叉子或蛋拂拌勻。 凍牛油粒加入乾料中用打蛋器以慢速攪拌至材料成濕沙或麵包糠狀 (若牛油過暖或攪拌過久材料會變成粉糰)。 倒入蛋和白脱奶用低速拌勻 (麵糊是稀稀的)，如加紅豆粒可在最後輕輕將紅豆粒拌入。 將麵糊平均分配放入紙模中，放入焗爐焗15-20分鐘或至熟(竹籤插入取出不沾麵糊)。 ***請自行調節焗爐火力及時間, EC家的焗爐需時16分鐘*** 從焗爐取出烤模5分鐘後可將小蛋糕移到鐵架上放涼，不要將蛋糕留在烤模中放凉，倒汗水會令蛋糕變得過濕，甚至使紙模甩掉！ I had some leftover cooked... Continue Reading →
EC Bakes 小意思 