Join me on my quest of making homemade treats with less sugar!
This recipe was first published on my Facebook page in August, 2014 (see my post here). I shared all my pictures and recipes initially on my page but then I started to realize that it was quite inconvenient for me or my readers to look for a particular recipe. Finally I purchased my own domain... Continue Reading →
It is important for people with diabetes to limit their simple carbohydrate intake as these are broken down by the body quickly, resulting in an immediate rise in the blood glucose levels. My type one diabetes has led me to the exploration of diabetes-friendly desserts prepared with sugar substitutes. However, many of the results were... Continue Reading →
My first blog post in 2018 is also my 200th blog post! I have never thought I would have the perseverance to continually photograph and blog about my baking adventure for more than three years! Thank you for all my readers who have been supporting, reading and baking along with me. 2018年的第一篇網誌亦是EC的第二百篇網誌，三分鐘熱度的EC從來沒想過自己竟有恆心三年多以來持續不斷地以相片及文字記錄自己的烘焙點滴。感謝各位讀者及朋友們的支持及陪伴！ This pandan chiffon... Continue Reading →
I am not a drinker and usually use alcohol only for cooking and baking. A splash of Kahlua liqueur definitely adds an unique flavor profile to any cake, and this chiffon cake is one of the liqueur-infused cakes that I (as well as other coffee lovers) would enjoy. This recipe is written specifically for the... Continue Reading →
Osmanthus flower has a light and refreshing aroma that is reminiscent of sweet apricots. The flowers are often added to dessert and tea to enhance flavor. My childhood acquaintance with Osmanthus came from the Chinese legend about Mid Autumn Festival in which Wu Gang, a woodcutter, was made to chop down a magical, self healing... Continue Reading →
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 →
This chiffon cake is based on my Vanilla Chiffon Cake recipe. I omitted the vanilla bean paste and flavored it with maple syrup and round cake pan instead of tube pan was used. The cake was not served upside down so in order to develop a nice crack on top, I cut the surface open... Continue Reading →
I made my favorite chiffon cake during the weekend. If you are a coffee addict like me, this coffee chiffon cake will satisfy you. I even jazzed it up with a splash of Kahlua. 週末做了至愛的戚風蛋糕，EC是咖啡控，因此當然少不了咖啡蛋糕，為了使蛋糕更香EC還加了咖啡酒。 Espresso & Kahlua Chiffon Cake 咖啡戚風蛋糕 For 7" tube cake pan 7“中空模份量 Ingredients For the Yolk Batter 75 g cake... Continue Reading →
When I was chatting with my friend Yammie about making cakes last week, she recommended adding Earl Grey flavor into the them. I just happen to have two Earl Grey tea bags in my pantry. So I decided to bake something new. This cake was basically just my basic chiffon cake, but tea-infused. I’ve refrained... Continue Reading →
I baked this as a cake base for my upcoming mousse cake. This was just my Vanilla Chiffon Cake. I replaced the vanilla bean paste with a tablespoon of green tea powder and increased the sugar amount slightly to balance out the bitter taste of the green tea powder. Japanese green tea powder is definitely... Continue Reading →
EC Bakes 小意思 