Friday, July 29, 2011

Pizza with Portabella Mushrooms, Onion and Sausage 意大利薄餅

What's the secret of making a good pizza? I think having good and fresh ingredients are more important than technique. If you have freshly made sauce and high quality cheese, the thickness of the crust, which can be your own personal preference, will not matter.

Saturday, July 23, 2011

Whole Wheat Tong Zhong Bread with Pumpkin 南瓜全麥湯種麵包

This is a super nutritious daily bread. It is good for breakfast by slightly toasting it and spreading on either butter, almond butter or jam, or making it a sandwich for lunch. For the pumpkin, you can either use fresh, or canned for convenience. If you prefer to completely make it from scratch, just steam and smash with a fork. With canned pumpkin, look for one that has no added sugar.

Monday, July 18, 2011

New Name 新名稱

Passion Baker is now More Than Bread. After much thought and suggestions from friends and family, I have decided to change the name of this blog to a shorter and catchier name. As the new name implies, this blog is more than bread. I started to take the challenge of making bao law bao and then evolved to baking cakes and more. Baking is still my passion but I would like to explore other culinary territories as well.

You will be redirected to the new site:


經過很多朋友及家人的建議,我決定將這個網誌的名稱由Passion Baker改為More Than Bread。這個網誌雖然由焗菠蘿包開始,但是絕對不只焗麵包咁簡單,更有其他糕餅、甜品、小食及各式中西美食。我希望除了烘焙之外,可以與大家分享更多烹飪經驗與心得。


Friday, July 15, 2011

Chinese Steamed Cake 缽仔糕

Chinese Steamed Cake

This is another snack commonly offered by Hong Kong street vendors besides the Hong Kong Style Egg Waffle. This one also brings back a lot of my childhood memories. I have been searching the internet for the right recipe and found this one. This steamed cake is much more easier to make than the waffle because it does not require any special tools or gadgets, but the proportion of different flours to water is crucial in producing the right texture. Otherwise, it's so easy to make!

Monday, July 11, 2011

Strawberry Gelato 士多啤梨雪糕

What is the difference between ice cream and gelato? I guess it depends on who you ask! For a kid, it makes no difference at all. In a hot summer day, who cares?

Tuesday, July 5, 2011

Orange Chiffon Cake 香橙雪紡蛋糕

Chiffon cake is an all American invention. An American sales person, not a cook or pastry chef, came up with this popular cake that made with oil instead of butter. This sponge cake is very light and airy and can be made in a lot of different flavors. This orange cake is one of them. The freshly squeezed orange juice, the zest and the orange liquor all contribute to its great refreshing taste.

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