Peggy’s Kitchen

其實，已經唔係第一次有人問我：

「點解我唔成功？」

有朋友整蛋糕失敗，send 相俾我。
有人跟足網上食譜，結果同預期完全唔同。
亦有人明明材料、份量、時間全部照足，最後都係問：

「我究竟邊度做錯咗？」

而每一次，我第一樣做嘅都唔係立即俾另一份食譜佢。

我會睇佢嘅成品、問佢用咗咩材料、做到咩狀態、溫度幾多、邊一步開始唔對路……

好多時候，我一睇已經大概知道問題出喺邊。

最近又有一個朋友，跟網上食譜跟到同我講：

「整到懷疑人生。」🤣

後來佢跟我嘅方法再試。

成功咗。❤️

我仲笑住同佢講：

「證明我啲食譜好可靠🤣」

但佢跟住講咗一句：

「同埋你解釋到點解會成功，好重要。」

就係呢一句，將我一路以來收到嘅所有：

「點解我唔成功？」

突然串埋一齊。

我開始發現——

其實大家缺嘅，可能從來都唔係另一份食譜。

網上已經有無數食譜。

真正欠缺嘅，可能係有人話你知：

🔬 點解要咁做？
🎯 真正影響成功嘅關鍵係咩？
👀 做到咩狀態先叫啱？
🔧 失敗咗，可以點樣分析同調整？
💡 明白原理之後，又可以點樣創造自己嘅變化？

所以，我開始更加清楚 Peggy’s Kitchen 想分享嘅係咩。

唔單止係：

「跟住我，咁樣做。」

而係：

「等我話你知，點解要咁做。」

亦因為咁，我慢慢整理出：

The RECIPE Learning Cycle

R — REASON｜理解原理
Why does it work?

E — ESSENTIALS｜掌握關鍵
What really matters?

C — CHECK｜觀察狀態
Learn to read the food.

I — IMPROVE｜分析、調整
What can we do better?

P — PLAY｜探索變化
Understand it, then make it yours.

E — EXPERIMENT｜再次嘗試
Try. Observe. Learn again.

但我最鍾意呢套方法嘅地方係——

RECIPE 唔係一條直線，而係一個 Cycle。

Experiment 完，可能成功，亦可能失敗。

而每一次結果，都會帶我哋返去第一個問題：

R — REASON

點解？

再理解。
再觀察。
再調整。
再嘗試。
再創造。

�

FROM MY KITCHEN | 01 🤎
焙茶海鹽焦糖脆脆芝士包
Hojicha Salted Caramel Crunch Cream Cheese Bun

切開先知，原來最邪惡嘅唔止係焦糖。

今次想由 Peggy’s Kitchen 嘅廚房，帶你睇一個我最近好鍾意嘅組合——

🍵 焙茶微微嘅烘烤苦香
🧂 海鹽焦糖嘅甜鹹
🤍 輕盈 creamy 嘅忌廉芝士餡
✨ 最後再加一口「咔嚓」嘅焦糖脆脆

柔軟嘅焙茶麵包包住海鹽焦糖忌廉芝士餡，
面頭再淋上焦糖醬，加埋焦糖脆脆。

我最鍾意嘅，反而係佢唔係一味甜。

茶香、焦糖、少少鹹味，再加 creamy 同 crunchy 兩種完全唔同嘅口感——
每一樣都唔需要太搶，但放埋一齊就啱啱好。

而今日，先由成品開始。👀

因為每一件喺 Peggy’s Kitchen 出現嘅食物，
我都想慢慢帶你由「好想食」，睇到「原來係咁樣做」，
再了解背後一啲有趣嘅 food & baking science。

下一集｜FROM MY KITCHEN
由一杯焙茶奶開始，睇住佢一步一步變成今日呢個包。

之後再去 Peggy’s Lab 🧪 拆解一個問題：

點解焙茶唔係直接加落麵粉就算？

今次只俾你睇切面。
下一集，我哋由最初開始。🤎

FROM MY KITCHEN | 01 🤎
Hojicha Salted Caramel Crunch Cream Cheese Bun

You only realise how indulgent it is once you cut it open.

For this little creation from Peggy’s Kitchen, I wanted to bring together a few of my favourite contrasts —

🍵 the roasted, slightly bitter notes of hojicha
🧂 sweet and salty caramel
🤍 a light, creamy cream cheese filling
✨ finished with that final caramel crunch

A soft hojicha bun filled with salted caramel cream cheese, topped with caramel sauce and crisp caramel pieces.

What I love most is that it’s not simply sweet.

The roasted tea, a touch of salt, creamy filling and crunchy caramel each bring something different — but together, they just work.

And today, we’re starting with the finished bun. 👀

Because with Peggy’s Kitchen, I want to take you a little further than the final plate:

from “I want to eat that”,
to “so that’s how it’s made”,
and eventually to the little bits of food and baking

係driveway 睇日蝕🤣🤣

Warning: 呢個真係會令人食完一塊，再一塊…再一塊 🤭

今次整咗紫菜杏仁芝麻脆片。
兩層紫菜，中間夾住杏仁片同黑白芝麻，再慢慢低溫焗乾，出嚟嗰種脆度真係好滿意——唔係普通嘅「脆」，係一咬落去會有清脆「咔嚓」聲嗰種。✨

紫菜嘅鹹香、杏仁嘅烘香，再加芝麻嘅香氣，甜度只係輕輕帶過，食落好香口但唔膩。

今次用咗 6張大壽司紫菜，而最開心係配方同烘焙時間終於做到我想要嘅超脆口感。
有時廚房入面最好玩嘅，就係不停試、再微調，直到嗰一下口感完全啱為止。

下一次已經想試埋 櫻花蝦版本——紫菜＋芝麻＋杏仁再加櫻花蝦，應該會更加鮮香。🦐

想要食譜就記得留言話我知啦！

Warning: these are seriously addictive… one piece is never enough. 🤭

I made these Seaweed Almond & Sesame Crisps with two thin layers of nori, filled with toasted almonds and black & white sesame seeds, then slowly baked until perfectly crisp.

And this batch turned out exactly how I wanted it — light, nutty, savoury, and super crunchy. ✨

The best part is that satisfying crack with every bite. The nori brings a deep savoury flavour, the almonds add richness, and the sesame gives that extra roasted aroma, with just a touch of sweetness to balance everything.

I used 6 large sushi nori sheets for this batch, and the texture came out beautifully crisp.

Sometimes the most rewarding part of baking and cooking is testing, adjusting, and trying again until the texture is just right.

Next experiment?
Sakura shrimp version. 🦐
Nori + almond + sesame + sakura shrimp sounds like such a good combination already.

Handcraft with Heart, shared with love. 🤎

你見到嘅奶白色，唔係牛奶。🤍

係用雞骨、鴨骨同風乾火腿慢慢熬煮，
再經過乳化，將骨膠原、油脂同湯底自然融合，
先做到呢鍋濃郁、細滑又有層次嘅自家製雞白湯。

不靠奶，
不靠湯粉，
靠嘅係食材、火候，同一次又一次嘅耐心調整。

因為一碗好食嘅雲吞湯，
真正嘅靈魂，往往由湯底開始。🥟

在 Peggy’s Kitchen，
每一個步驟都唔只係「整好食物」，
而係希望用手藝同心意，
將一份溫暖帶到你面前。

Handcraft with Heart, shared with love.

你鍾意濃郁雞白湯，定係清甜雞湯？
留言話我知。

That creamy white colour isn’t milk.

It comes from slowly simmered chicken bones, duck bones and cured ham, then carefully emulsified into a rich, silky chicken paitan.

No cream.
No stock powder.
Just real ingredients, careful technique and patience.

Because the soul of a comforting bowl of wonton soup always begins with a good stock.

Handcraft with Heart, shared with love.

#自家製雞白湯 #雞白湯 HomemadeBroth MadeFromScratch HongKongFoodUK MiltonKeynesFood FoodStudio HandcraftedFood FoodReels