Join me on my quest of making homemade treats with less sugar!
Ok alright...I know it is kind of late to blog about mooncakes as Mid Autumn Festival was already over but last year, ahem yeah last year, I made four different flavors of snowskin mooncakes. The recipes for red bean and green tea snowskin mooncakes with white chocolate ganache centers as well as coconut purple sweet... Continue Reading →
I’ve fallen in love with this style of mooncakes ever since I learned making them. The flaky crust is just so good! Another great thing is that the crust of crispy mooncakes is thicker than that of traditional Cantonese ones. The wrapping process has now become a piece of cake. 自從學懂做脆皮月餅後，EC己被那酥脆的餅皮迷倒。脆皮月餅的餅皮比廣式月餅厚，因此包餡也就沒有什麼難度，做月餅時倍感輕鬆！ Last week I baked... Continue Reading →
I want my family and friends who are diabetic to enjoy some special treats during this Mid-Autumn Festival. Therefore I have been experimenting with sugar-free mooncakes since August. I made the mooncake crust with agave nectar last year. This year I tested it with oligosaccharide syrup and sweetened the filling with xylitol. Both ingredients are... Continue Reading →
This was my first attempt at making crispy mooncakes. Recipe for the crust was adapted from the egg custard mooncake recipe created by Chef Yip, the former Dim Sum Consultant at Spring Moon of The Peninsula Hong Kong. I tweaked the recipe by using demerara sugar and all purpose flour. I’ve also incorporated sea salt... Continue Reading →
EC Bakes 小意思 