Peggy’s Kitchen

Peggy’s Kitchen Food Enthusiast | Passionate Cook | Culinary Explorer �

30/07/2026

連雲吞皮都自己整，會唔會太認真？🥟

由麵粉開始搓麵團、逐塊擀成薄薄嘅雲吞皮，
再包入鮮蝦豬肉餡，每一粒都大大粒、啖啖足料。

自家製雲吞皮同現成皮嘅口感真係好唔同——
煮完依然薄滑煙韌，包得住滿滿肉汁，
咬開仲食到爽口鮮蝦，簡單一碗雲吞湯已經好滿足。🦐

我鍾意由最基本嘅材料開始做，
因為每一個步驟，都會成為最後味道嘅一部分。

你食雲吞最重視邊樣？
薄皮、足餡，定係一定要食到原隻蝦？

Follow Peggy’s Kitchen，一齊由材料開始，慢慢做好每一份手作美食。🤍

Making the wonton wrappers from scratch… am I taking homemade wontons too seriously? 🥟

Starting with a simple dough, each wrapper is rolled by hand until thin and delicate, then filled generously with fresh prawns and seasoned pork.

Homemade wonton wrappers have a completely different texture — silky, slightly chewy and strong enough to hold all that juicy filling.

Every bite is packed with savoury pork and bouncy pieces of prawn. Sometimes, a comforting bowl of homemade wonton soup is all you need. 🦐

I love making food from the very beginning, because every small step becomes part of the final flavour.

What matters most to you in a good wonton:
thin wrappers, generous filling, or plenty of prawns?

Follow Peggy’s Kitchen for more homemade food, baking and recipes made from scratch. 🤍

HongKongFood CantoneseFood HomeCooking PeggyKitchen

25/07/2026

🍋🍫 From Butter & Flour… to Every Perfect Bite.

Some desserts begin with a recipe.

This one begins with butter and flour.

Every buttery biscuit is baked from scratch.
Every lemon marshmallow is whipped by hand.
Every layer of silky chocolate ganache is carefully piped.
Each sandwich is assembled one by one before being coated in smooth dark chocolate and individually wrapped.

What looks like a simple chocolate biscuit is actually a balance of textures and flavours.

✨ Crisp buttery biscuits.
🍋 Light, tangy lemon marshmallow.
🍫 Rich, silky chocolate ganache.
🤎 Finished with a thin layer of dark chocolate.

The first bite is crisp.
The second is soft and fluffy.
Then comes the refreshing citrus, followed by the lingering richness of dark chocolate.

Handmade isn’t just about making something yourself.
It’s about taking the time to craft every layer with care.

Because the best desserts aren’t rushed—they’re built, one step at a time.

Made with love,
Peggy’s Kitchen 🤍

🍋🍫 從牛油與麵粉開始，成就每一口驚喜。

有些甜點，
不是由一塊餅乾開始，
而是由一塊牛油、一撮麵粉開始。

從揉製麵團、烘烤出香脆的牛油曲奇，
到親手打發酸甜清新的檸檬棉花糖，
再加入濃郁幼滑的朱古力 Ganache，
最後一件件夾起，再細心裹上一層黑朱古力。

看似簡單的一塊朱古力夾心餅，
其實藏著層層心思。

✨ 酥脆的牛油曲奇
🍋 酸甜清新的檸檬棉花糖
🍫 濃郁順滑的朱古力 Ganache
🤎 外層薄薄的黑朱古力

第一口，是曲奇的酥脆；
第二口，是棉花糖的輕盈柔軟；
接著，檸檬的微酸慢慢平衡朱古力的濃郁，
讓每一口都充滿層次，而不會甜膩。

對我來說，
手作，不只是自己做。

而是願意花時間，
由最基本的材料開始，
把每一個細節做好，
讓平凡的食材，變成值得細細品味的甜點。

因為最好的甜點，
從來不是趕出來的，
而是一層一層，用耐心堆疊出來的。

🤍 Peggy’s Kitchen

24/07/2026

Sometimes, the smallest technique makes the biggest difference.

At first glance, they’re just cinnamon rolls.

But these are Cream Soaked Cinnamon Rolls.

One simple step completely transforms their texture.

Halfway through baking, I gently pour warm heavy cream around the rolls. As they continue baking, the cream is slowly absorbed into the dough, creating rolls that are incredibly soft, rich and moist.

The outside still develops that beautiful golden crust and caramelised cinnamon aroma…

while the inside stays light, fluffy and melt-in-your-mouth.

What I love most isn’t just how they taste fresh from the oven.

It’s knowing they’ll still be soft and tender the next day.

That’s the beauty of baking.

The ingredients may stay the same, but understanding why each step matters can completely change the final result.

For me, baking has never been about following a recipe.

It’s about learning the science, trusting the process, and putting a little bit of love into every swirl.

🤎
🤎 Cream-Soaked Cinnamon Rolls

有時候，真正改變一款甜點的，不是一種新材料，而是一個小小的細節。

第一次接觸 Cream-Soaked Cinnamon Rolls 時，我也很好奇：

「焗到一半加入忌廉，真的有分別嗎？」

答案是：有，而且非常明顯。

當肉桂卷開始慢慢膨脹，我沿著烤盤邊緣倒入溫熱的忌廉，再繼續烘烤。

隨著焗爐的熱力，忌廉慢慢滲入每一層麵包，不只是增加奶香，更補充了水分，讓每一口都柔軟、濕潤，卻一點也不厚重。

外層依然保留著微微焦糖化的香氣，

裡面卻像雲朵一樣輕柔。

最讓我喜歡的，不只是剛出爐的那一刻。

而是第二天，再輕輕加熱十幾秒，

它依然柔軟、濕潤，彷彿剛剛出爐一樣。

這就是烘焙最迷人的地方。

同樣的材料，

只要理解每一個步驟背後的原理，

就能創造截然不同的口感。

對我來說，

烘焙從來不只是照著食譜完成作品。

而是不斷探索、理解，再把科學和溫度，融入每一次製作。

因為真正讓甜點變得特別的，

從來不是秘密材料。

而是願意花時�

23/07/2026

Try to make your own Juicy Beef flatbread!

22/07/2026

There are some foods that instantly remind you of home.

For me, it’s a Hong Kong-style beef flatbread—crispy, golden, and filled with juicy, savoury beef.

The magic isn’t just in the filling. It’s the balance between a thin, flaky crust and a well-seasoned beef mixture that stays tender and juicy with every bite.

Watching it sizzle in the pan, then cutting into it while it’s still piping hot… that’s the moment I’ve been waiting for.

This is my homemade take on a Hong Kong classic, made with simple ingredients and a lot of care.

Would you dip it in black vinegar, chilli sauce, or enjoy it just as it is?

有啲味道，一入口就會令人想起香港。

對我嚟講，就係一個熱辣辣、金黃香脆、爆滿肉汁嘅港式牛肉餡餅。

真正吸引人嘅，唔單止係牛肉，而係薄薄嘅餅皮煎到香脆，包住鮮嫩多汁、調味平衡嘅牛肉，每一口都食到肉香同麵香。

由麵糰、調餡，到慢火煎到兩面金黃，每一步都決定咗最後切開嗰一刻，肉汁會唔會湧出嚟。

呢個係我心目中，屬於香港嘅味道。

你鍾意直接食，定係配黑醋或者辣椒醬？😋

ComfortFood FoodReels CrispyAndJuicy Flatbread CookingFromScratch

21/07/2026

☕🍪 Every Layer Has a Purpose.

One of the biggest lessons I’ve learned in pastry is this:

A beautiful dessert isn’t about adding more elements—it’s about giving every element a reason to exist.

This Biscoff Coffee Petit Gâteau was designed with that philosophy in mind.

The patterned sheet roll isn’t simply a decoration. The design is piped first, frozen, then baked together with the sponge, allowing the artwork to become part of the cake itself. It wraps around both the sides and the base, creating a seamless finish while supporting the entire structure.

Inside, each layer has its own purpose.

Smooth Biscoff mousse brings richness and warmth.

Coffee gel cuts through the sweetness with a clean coffee note.

Light sponge cake provides balance and structure.

Finally, a sprinkle of Biscoff crumbles adds the finishing touch—not to overpower the dessert, but to complete it.

The more I learn about French pastry, the more I realise that it’s not only about recipes.

It’s about understanding flavour, texture, structure, and finding harmony between them.

Every practice.
Every adjustment.
Every mistake.

They all become part of the journey.

Because the most meaningful desserts aren’t just beautiful to look at—

They’re thoughtfully designed from the inside out. 🤎

✨ Pastry is where creativity meets science.

Which part fascinates you the most—the patterned sponge or the layers hidden inside? ☕🍪✨

☕🍪 一層一層，堆疊的不只是甜點。

每次做法式甜點，我都提醒自己：

每一層，都應該有存在的理由。

由外層的 Patterned Sheet Roll，到裡面的 Biscoff mousse、Coffee gel、Sponge cake，每一個元素都不是為了「湊數」，而是經過反覆思考，讓味道、口感和結構彼此平衡。

最有趣的是，外層的花紋並不是焗好後才畫上去。

而是先將圖案擠好、冷凍固定，再與蛋糕一起烘焙，讓圖案真正成為蛋糕的一部分。

這正是我喜歡法式甜點的原因。

它不只是追求漂亮的外表，而是把設計、技術與科學融合在每一個細節之中。

這次作品由 Patterned Sheet Roll 包覆四周與底部

Can a cake be painted before it’s even baked? ☕🍪At first glance, you might notice the bold patterned sponge.But here’s t...
20/07/2026

Can a cake be painted before it’s even baked? ☕🍪

At first glance, you might notice the bold patterned sponge.

But here’s the interesting part…

The design isn’t painted after baking.
It isn’t printed, either.

The coloured pattern is piped first, frozen, then baked together with the sponge, allowing the artwork to become part of the cake itself.

Inside, every layer has its own purpose.

✨ Biscoff mousse piping decoration
✨ Biscoff mousse
✨ Coffee gel
✨ Sponge cake

The patterned sheet roll wraps around the sides and forms the base, creating a seamless finish while holding every layer together.

Rather than simply stacking ingredients, every component is designed to balance flavour, texture and structure.

Rich Biscoff.
Smooth coffee mousse.
A clean coffee gel.
Light sponge.
Finished with Biscoff crumbles for just the right amount of crunch.

Every dessert is a lesson in precision.
Every layer has a reason.

Because great pastry is where science meets creativity.

🤎 Which layer would you try first?

一個蛋糕，可以喺焗之前就「畫」好嗎？☕🍪

第一眼吸引你嘅，可能係蛋糕外層嘅花紋。

但其實，呢個圖案唔係焗好之後先畫上去，
更加唔係印上去。

而係先將圖案麵糊唧喺矽膠墊上，冷凍固定，再鋪上蛋糕糊，一同烘焙。

焗好之後，圖案自然融入蛋糕，成為甜品本身嘅一部分。

呢種技法，令外層唔單止係裝飾，而係結構設計之一。

打開蛋糕，裡面仲藏住精心設計嘅元素：

🤎 Biscoff Mousse Piping Decoration
🤎 Biscoff Mousse
☕ Coffee Gel
🍰 Sponge Cake

而包住四周、同時鋪喺底部嘅 Patterned Sheet Roll，將所有層次完整包覆，令蛋糕外觀更俐落，結構亦更加穩定。

最後，只喺頂部灑上少量 Biscoff Crumbles，為柔滑嘅口感加上一點焦糖餅乾嘅香脆層次。

對我嚟講，甜品唔只係將材料一層層疊起。

而係思考每一個元素點樣互相配合——

味道、口感、結構、比例，甚至每一條花紋，都有存在嘅原因。

每完成一個作品，都好似完成一次實驗。

一步一步將創意，變成可以食得到嘅設計。

因為我相信，最迷人嘅甜點，係藝術與科學相遇嘅地方。 ✨

💬 你第一眼，係被外層花紋吸引，定係切開後嘅層次？

Designed with Science. Finished with Elegance.
19/07/2026

Designed with Science. Finished with Elegance.

19/07/2026

Sometimes, the most delicate flavours create the strongest memories.

When we first planned this dessert, the challenge wasn’t creating something beautiful—it was finding the perfect balance.

Raspberry brings a vibrant acidity.
Lychee adds a gentle, juicy sweetness.
Rose quietly lingers in the background, adding elegance without overpowering the fruit.

Every component has its own purpose.

🍓 Raspberry Gel
🌹 Lychee & Rose Bavarois
🍰 Lychee & Rose Sponge
✨ Red Mirror Glaze
🤍 White Chocolate Feather

But pastry isn’t simply about layering ingredients.

It’s about understanding how flavours interact, how textures complement one another, and how every small detail contributes to the final experience.

There were adjustments along the way.
Some ideas worked.
Some didn’t.

Just like every experiment, every refinement brought this dessert one step closer to the vision.

Because great pastry isn’t created by perfection.

It’s created through curiosity, patience, and countless small improvements.

❤️ Raspberry • Lychee • Rose

Which flavour would you notice first?
If you had to describe this dessert in one word, what would it be?

有時候，最溫柔嘅味道，反而最令人難忘。

設計呢款甜品時，最難嘅唔係外表，而係點樣令三種味道取得平衡。

覆盆子帶來清新的酸香，
荔枝提供自然嘅甜味，
玫瑰就輕輕停留喺尾韻，令整體更加優雅，而唔會搶去水果本身嘅味道。

每一層，都有存在嘅原因。

🍓 Raspberry Gel
🌹 Lychee & Rose Bavarois
🍰 Lychee & Rose Sponge
✨ Red Mirror Glaze
🤍 White Chocolate Feather

做法式甜品，
從來都唔係將材料一層一層疊埋就完成。

而係不斷思考味道之間點樣互相配合、
口感之間點樣互相平衡，
甚至每一個細節，都會影響最後入口嗰一刻嘅感受。

創作嘅過程，
好似做實驗一樣。

不停測試、
不停調整、
經歷失敗，
再慢慢修正。

每一次修改，都令作品更接近心目中嘅樣子。

因為真正出色嘅甜品，
從來唔係一次就成功。

而係源自每一次願意嘗試、修正，同堅持做好每一個細節�

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