Friday, June 28, 2013

Cooking Classes Schedule Set 新班日期落實

This is the new class schedule for the Fall:

1)  Snowy Mooncake 冰皮月餅: August 31 Saturday (New fillings will be covered in this class, different from last year.)

2)  Chinese Pineapple Cake 鳳梨酥: Sept 21 Saturday

3)  Super Soft Pai Bao 超軟排包: Oct 5 Saturday

4)  Japanese Light Cheesecake 日式海綿芝士蛋糕: Oct 19 Saturday

All classes are on Saturday afternoon starting at 1:30. Some take about 2 hours and some may be longer. A mold for making mooncake and pineapple cake is included for these two classes. Class size is between 4-8. First come first serve. For questions and reservation, email me at Once I confirm your registration, I'll send you my address.


Wednesday, June 26, 2013

Honeycomb Cake 蜂巢蛋糕

Do you believe looks are deceiving? I believe that we all have an experience of getting fooled by an object's appearance. Sometimes an unattractive look may hide something that is the opposite. It is so true to this cake. I did not find it very appealing at first sight, but as I cut across it and took a look, I was surprise to find the gem inside--a honeycomb-like appearance. The little holes are perfectly aligned to mimic the look of a honeycomb (just mimic, because a honeycomb is made up of hexagons, not circles).

Tuesday, June 18, 2013

Omega-3 Banana Muffins 超健康版香蕉蛋糕

By looking at the title of this post, you may wonder what this is all about. I was inspired by a recipe in a book called The Queen of Fats by Susan Allport. It is not a cookbook in any way. Its subtitle is "why omega-3s were removed from the Western diet and what we can do to replace them". By reading the subtitle I guess you can get an idea what the book is all about. I do not intend to do a book report here. If you are interested, you can check it out from the library. In short, omega-3 is the good fat that our body needs in order to function properly, especially our brain and eyes. Fish, walnut, flaxseed, fruit, vegetable, and so on are good sources of omega-3. But most of the processed foods in the market have had the omega-3 removed because it has a short shelf life. This is another reason to avoid processed foods in general.

Monday, June 10, 2013

New Cooking Classes Preview 新班預告篇

In the first half of this year, I have the honor to be invited by various public libraries in the San Gabriel Valley to conduct baking demonstrations. During these demos, there are numerous requests from the audience asking me to hold a more hands-on class. If you are one of them, there is good news for you.

Towards the end of Summer or in early Fall, I plan to have the following classes:

在今年的上半年,我很榮幸地被聖蓋博谷多間公共圖書館邀請,作多種烘焙示範,當中很多參加者都向我表示很有興趣參加能夠有實際參與的烘焙班,如果你是其中之一,我有好消息 !


1)  Snowy Mooncake 冰皮月餅

2)  Chinese Pineapple Cake 鳳梨酥

3)  Super Soft Pai Bao  超軟排包

4)  Japanese Cotton Cheesecake  日式海綿芝士蛋糕

This is a tentative list. I welcome suggestions. All of the classes are held at my home in Diamond Bar, California. . A minimum of 4 students per class. If you have questions or are interested, please send me an email:

這是初步的構思,歡迎其他提議。所有的班都是在舍下舉行 (Diamond Bar), 每班四人開班。有問題或興趣參加,請致電郵給我:

Thursday, June 6, 2013

Double Chocolate Chunk Cookies 雙重朱古力曲奇

two versions of cocoa powder
What is your criteria for the perfect cookie? I like cookies that are crisp around the edges and chewy in the middle. If you also like this texture, then make sure you use brown sugar in the recipe. Your choice of sugar will affect the end result.

In making this double chocolate chunk cookies, I like to spice up the chocolate flavor by adding cocoa powder in addition to chocolate chunks. Instead of using the common natural cocoa powder (like Hershey's), I used the alkalized version which is milder, less bitter, darker and more intense in flavor. Cocoa powder is made by removing much of the cocoa butter from the chocolate liquor after the bean is fermented and roasted. The resulting powder is acidic in nature. The Dutch invented a method using alkalies to raise the pH, making it more soluble, less harsh and darker in color. Most European cookbooks and chefs prefer this type of cocoa powder. But here in America, the natural version is more common.

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