Pandan Chiffon Cake 班蘭戚風蛋糕

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 →

Pandan Coconut Chiffon Cake (Tang Mian Method) 椰香班蘭戚風蛋糕(燙麵法)

This post is all about a chiffon cake that is cottony soft, moist and fluffy. The secret weapon is Tang Mian/cooked dough. As its name suggests, tang mian (literary “scald dough”) is a dough that is scalded with hot liquid. Similar to the water roux or Tang Zhong method used in bread making, when mixed... Continue Reading →

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