Soft and Chewy Chocolate Chip Cookies 朱古力粒軟曲奇

Here comes another chocolate chip cookie recipe! I have shared a couple of  chocolate chip cookie recipes before and each of them has a unique texture because of the choice and ratios of ingredients as well as mixing method. If you would like to see how various ingredients and baking temperature affect the shapes and... Continue Reading →

Banana Chocolate Chip Pound Cake 朱古力粒香蕉牛油磅蛋糕

I made this cake last month and the recipe was adapted from my Banana Pound Cake with a few modifications. I’ve done this a couple of times with awesome results so I feel comfortable sharing this with my readers. First, I’ve replaced some of the sugar with trehalose to further reduce the sweetness (simply cutting... Continue Reading →

Dark Chocolate Chip Cookies 黑朱古力粒曲奇

Baking is like doing science experiments, only that you get to eat your final products. There are different ways to tweak a cookie recipe to achieve different flavors and textures. After reading food blogs and articles like this, this, and this, and after playing experimenting with different types of sugars, flours, butter, and oven temperatures, I was finally able to... Continue Reading →

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