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Archive for June, 2015


I tried so many different muffin recipes in past few years. some use plain yogurt and some use sour cream, some needs mixing of butter and sugar with a mixer first.  I finally settle with my favorite so far:  a simple recipe just requires a whisk and basic pantry ingredients and with regular milk without needing to buy a tub of yogurt / sour cream.

My real favorite muffins are actually are the “Farmers Market” brand muffins from Superstore.  I love their cake-like texture.  However I don’t like their size so big and the taste too sweet, and store bought stuff has always more chemicals and is more pricey.  So below are my “pretty good blueberry muffins” before I can replicate the Superstore muffins at home.

It’s quite low fat, and not very sweet.  I’m still willing to try new muffin recipes, so my search doesn’t stop here.

Blueberry muffins

Blueberry muffins

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I highly recommend people who can read Chinese following this amazing step-to-step recipe (see below for the link) to make this extraordinary sponge cake that’s so soft and moist (thus the name Cotton Cake).  The smooth surface doesn’t erupt like the chiffon / sponge cake, and it looks so nice and pretty.  The recipe is not too sweet and uses a lot less oil than my usual sponge cake recipe, so it’s actually a lot healthier than traditional cake.  I am just translating here for my dear friend L, an avid baker who is in search of a good sponge cake recipe.  L, hope you will find success making this cake!  But don’t keep for too long at room temperature in a tight container.  My cake turns yucky durian like flavor after being in a air-proof container at 48 hrs, so odd!!  So I had to throw it away, what a waste, as it was a beautiful cake for the first 24 hours.  May be I should keep in the fridge, or even better, just finish it as soon as possible!!

The Cotton Cake has a beautiful top and it is soft and moist that melts in your mouth

The Cotton Cake has a beautiful top and it is soft and moist that melts in your mouth

Original recipe in Chinese:  入口即化的棉花蛋糕。。。分享。。。 | Giga Circle.

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I always wanted to try making my own croissants for many years, but always think it’s such a difficult job that I may not have the skills to accomplish it.  These two years my desire to bake my own increases because of a local famous bakery that has really good double baked almond croissants, yet it’s still too sweet (yet yummy) that’s 1/2 hour drive away and it’s over $4.50 CDN for one piece,  I was so determined to bake my own almond croissants that I even looked crazily for the almond paste as the croissants filling, yet haven’t settled on which croissants recipe to try out.  The right timing came when I came across this book in the library.  I highly recommend people to get this book to read if they are interested in making good puff pastries / croissants:  the special recipes are so interesting because it has those Asian flavors as twists.  Who has eaten Yuzu or seaweed croissants?!  This pastry chef is so creative and the book outlines detailed fundamentals of making good layered pastries.  I’m glad I chose his recipe as my first croissant baking.  This really increases my confidence to finally make my double baked almond croissants in the short future! IMG_3663

I made plain croissants, cheese, chocolate, and dried pork shreds + seaweed bits !

I made plain croissants, cheese, chocolate, and dried pork shreds + seaweed bits !

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