Saturday, May 28, 2011

Strawberry Soufflé 草莓梳乎厘

After making the mango soufflé successfully, I couldn't wait to try out some other flavors. Strawberries are one of my family's favorite fruits. By using fruits to make desserts, it is more refreshing and healthy. The recipe is basically the same as the mango soufflé. I pureed the strawberries in a blender and got rid of the seeds by straining it through a sieve, then proceeded with the rest of the recipe.

Tuesday, May 24, 2011

Croissant 牛角飽

It is a popular belief that consuming breads (especially those made from white flour), pastries and desserts will make you gain weight. These foods are loaded with carbohydrates (mainly starch and sugar. Fiber is also a type of carb.) and fats. Modern city dwellers "input" a lot but "output" only a little.

Saturday, May 7, 2011

Chocolate Streusel Coffee Cake 朱古力咖啡蛋糕

It's called coffee cake but it does not have any coffee in it. But it gets the name, I think, mainly because it goes well with a cup of coffee for breakfast or any time of the day. I like the texture of this butter cake compared to sponge cake.

Monday, May 2, 2011

Red Bean Pastry 紅豆酥

If you like red bean and flaky pastry, you will love this little Chinese pastry. Just like other Chinese pastries (e.g. egg tart and wife cake), it involves a "water dough" and a "oil dough" to produce the tender and flaky layers. Once you master the technique, the sky is the limit. There are a lot of variations for the filling: taro, date, pumpkin, lotus seed paste, etc. Salted egg yolks are often put in for a richer flavor. For a savory taste, curry beef or pork or char siu are used. It is a very versatile tool.

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