Join me on my quest of making homemade treats with less sugar!
I have been developing my Chinese almond cookies recipe for a while. I ran out of grond almond last week so I tried to replace this with something else that I could find in my pantry. It turned out to be a great success as my family members and friends who tried these cookies all... Continue Reading →
I hate making cutout cookies in the past as they weren't as great as what I thought. When I switched to the reverse mixing method I was totally converted (read more about this method in my brown butter cookies post). With this method there is no need to wait for your butter to soften. The... Continue Reading →
It was kitchen clean up day today and I found half a bag of mini marshmallow, a tiny bit of cashews and almond slices (and of course many other you-use-them-only-once-in-a while-but-need-to-buy-a-big-bag things) in my pantry. So there came my Rocky Road Cookies. I followed the dark chocolate chip cookies recipe I developed last time but... Continue Reading →
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 →
When wheat flour is mixed with water, gluten (a kind of protein) is formed. Excess gluten caused by continued mixing makes cakes and cookies to be rubbery and tough. This recipe is designed to minimize the formation of gluten by using the reverse (or two-stage) mixing method. Fats and dry ingredients are first combined. When... Continue Reading →
EC Bakes 小意思 