Join me on my quest of making homemade treats with less sugar!
The picture of a beautiful chocolate cotton cake my friend recently posted on Facebook has evoked my memory of my cooked dough cake from last year. I made that cake with reference to my my Tang Mian Sponge Cake and 妃娟's 黃金可可蛋糕 (literally Golden Chocolate Cake). The Tang Mian method helps to coat the flour... Continue Reading →
I am too used to eating chiffon cakes so sponge cakes, which are drier in texture, are not my cup of tea. However, with the introduction of the Tang Mian method, my sponge cakes are so fluffy and moist now! Like what I’ve mentioned in my Pandan chiffon cake blog post, gelatinized flour is able... Continue Reading →
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 →
EC Bakes 小意思 