Wednesday, May 23, 2012

Croissant with Grapeseed oil 牛角包,健康版

I love to have croissants because of their flaky, buttery layers. But every time I have to constrain myself not to have too many because of their high fat content. However, this isn't the case if they are made with more healthy grapeseed oil (but the flakiness has to be compromised a little)! 

Monday, May 14, 2012

Walnut and Cranberry Biscotti with Cornmeal 義大利脆餅

After making a few "R" rated desserts (Ginger Ice Cream and Lemon Chiffon Cake with Ginger Mousse) for adult consumption, how about "R" rated cookies for grown ups--I mean biscotti. These twice baked cookies have a lot of variations and are good keepers, but they usually are gone in a short time at my home.

Sunday, May 6, 2012

No more shrinkage ! 不再回縮

light cheesecake after the shock treatment

This is another great illustration on how understanding science helps me to be a better baker. Ever since I started baking cakes, especially light cheesecake, the issue of shrinkage always bothered me. I carefully and diligently beat up the egg white to stiff peaks and folded it in with the batter. I hoped that the air that was incorporated would expand due to the oven's heat and produce a nice and fluffy cake. But I was disappointed to notice the cake gradually shrank after a few minutes out of the oven.

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