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各位！！！你們一定要試試這款用棉花糖做的慕斯，超級好吃！！口感就是和外面賣的mousse一模一樣～～一定要試試哦！
另外，也別錯過了可嚼著吃的牛奶球！做法真的超級簡單，廚房小白都能勝任，我們一起做起來吧
低糖棉花糖這裡可以買到哦: https://shp.ee/v2xkszq
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✨✨Strawberry Cake Fever - Shortcake✨✨
這個星期身體抱恙，吃抗敏藥吃到呆呆滯滯，連入廚的精神也欠奉。Weekend終於可以停藥，找回自己的靈魂之後，忍不住任性地流連網上。夜深人靜開始疲累卻又捨不得睡覺時，靜靜地看回自己拍的照片，才發現這個滄海遺珠。
上次一口氣做了兩款草莓蛋糕，大家投票選了想要Fraisier食譜後，這個Shortcake就慢慢被我淡忘，也想不起要找時間寫回這個同氣連枝的食譜。雖然法式fraisier絕對是吸睛之作，不過製作卻是比較困難。如果是一個經驗不太多的烘焙新手，我反而覺得這個食譜比較適合。
就趁著這個難得的夜晚，靜靜完成這個genoise sponge 的下半集吧。
🍓材料：（6寸心型模具份量）
🎂genoise sponge：
雞蛋 2隻
低筋麵粉 68g
糖霜 68g
Vanilla extract 1大匙（沒有可省略）
🍓Cream:
Whipping cream 300ml
糖霜 25g
Vanilla extract 1大匙
🍓syrup: （沒有可省略）
清水 120g
砂糖 60g
檸檬 1個
🍓其他材料：
日本草莓 1包
草莓果醬 適量
🎂做法：
1）先做海綿蛋糕。先將雞蛋和糖霜倒進大碗，用高速打發至淺黃色。加入vanilla extract, 再用高速打發5-7分鐘，直至非常蓬鬆挺身的淡黃色蛋漿。
2）將低筋麵粉分兩次篩進去，輕力將麵粉用fold in方法拌勻，直至完全看不到粉粒為止。將蛋糕漿倒進mousse ring內，放入預熱180度的焗爐烘焗大約20分鐘至熟透。從焗爐取出後完全放涼，才將蛋糕脫模及切開兩份。備用。
3）製作syrup。首先將檸檬搾出檸檬汁，然後將清水、砂糖和檸檬汁倒進煲內。加熱至砂糖完全溶化後熄火，待涼備用。
3）將草莓洗淨，印乾水份。將一部分草莓切開一半，再將另外一部分草莓切粒。也要預留一些草莓作蛋糕裝飾。
5）製作cream。將whipping cream放在雪櫃中完全雪凍，使用前才從雪櫃拿出來。將忌廉、糖霜和Vanilla extract放在大碗內，用高速打至開始變厚身，再轉中速打至挺身能唧花的狀態。
6）組合蛋糕。首先用一片蛋糕鋪底，塗上syrup，待蛋糕吸收糖水後要塗上忌廉和草莓果醬。然後灑上新鮮草莓粒，再塗上忌廉。另一片蛋糕塗好syrup後便可以疊上去。
7）用忌廉均勻塗抹整個蛋糕後，將剩餘的忌廉放入唧袋，隨心在蛋糕面唧上喜歡的花紋。然後將裝飾用的新鮮草莓和其他裝飾放上蛋糕便完成。
這個食譜是雖然用上最入門級的海綿蛋糕食譜，但勝在製作最是簡易。只需不停打發十數分鐘，直至fluffy的狀態就可以，不用觀察狀態也不用擔心過度打發，新手也不怕失敗。做好蛋糕後打好忌廉，再用上喜歡的時令水果和裝飾品用心組合，就可以做出一大堆不同的變奏呢。
用著最天然的材料來製作的蛋糕，那股充滿雞蛋香氣的清蛋糕和著美味柔軟的忌廉，和街上充滿化學成份的蛋糕完全不一樣，只需吃上一口，就立即吃得出分別。多吃這種真材實料的蛋糕，很難回頭再吃街外的蛋糕。這就是Homemade蛋糕的魔法。
可惜這樣的好滋味，從來都傳不到深夜電腦的另一邊。
🍝歷史建築下的意大利菜🇮🇹
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中環大館作為熱門打卡點，除左可以欣賞19世紀遺留落嚟嘅英式紅磚牆警署古蹟外，仲有唔少經活化後引入嘅餐廳🍴 依間意大利餐廳就位於白色營房大樓嘅地下，充滿歐式復古感💕 Outdoor area 以及室内窗邊位置都睇到前中區警署，可以比大家坐底食住嘢慢慢欣賞獨特嘅建築風格🛕
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Carpaccio Di Manzo AI Tartufo 生牛肉薄片配黑松露 ($180) 切成薄片嘅牛肉面層，再鋪上parmesan cheese 🧀 ，黑松露同淋上oil dressing 。做法簡單而經典，但就一啖裏面充滿多重味道!
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Crostino toscano 雞肝醬多士($95) 個顏色同個擺盤雖然唔係好吸引，mousse嘅質感，入口嘅味道非常濃郁，配薄薄一塊烘過嘅脆多士就啱啱好
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Tagliatelle Al Tartufo 黑松露闊扁麵 ($140) 用上手工意粉，顏色呈顏黃色，食落蛋香特別出，而且口感較為爽彈😋 配搭上黑松露醬同parmesan cheese。略嫌黑松露味單靠個醬未夠特出，如果有黑松露片會更好
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Pappardelle Al Cinghiale 肉醬寬條麵 ($150) 條款麵條就更寬身，更容易沾上有肉碎嘅醬汁，口感更豐富🥰 用野豬肉代替普通免治豬肉🐗，再用紅酒慢煮一晚🍷相比下🍔更愛依款意粉！
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Tiramisu Expresso ($90) 面層嘅mascarpone cheese 好軟滑，下面蛋糕個層濃縮咖啡多左啲，導致好似水浸咁😂 食唔到任何texture
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Tris Di fruittini Al gelato ($160) 甜品點少得Gelato 😙 依款雪葩造型夠哂吸引，放上原有嘅外殼入面~ 比較特別有合桃同紅棗，出面少見到嘅味道~保留到本身食材嘅味道，夠清新自然🌿
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Etna Negroni ($150) 係意大利幾受歡迎嘅開胃酒，普片加入左Mezcal, Campari 同 Vermouth rosso 三款烈酒。餐廳另外添加Caffe borghetti 意大利咖啡酒。最後放上橙片作裝飾🥃 酒味幾重，帶微微苦澀，感覺較適合一眾男士們😎
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Paper plane ($110) 相對比較適合女仔，唔會太甜，帶西柚嘅微酸同苦澀。
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由依家到11/4 餐廳仲會同 @diningcity_hong_kong 合作，有興趣click入去睇下😉
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Pazta (中環)
中環荷李活道10號(舊中區警署)大館營房大樓地下03-G08號舖 @ 大館 Tai Kwun
Hello friends! Today we're going to share with you how to make a super silky and rich dessert: Classic Petit Pot French Pudding (Crème Au Chocolat).
If you're looking for a delicious and super easy chocolate dessert, or you are searching for a way to use up your egg yolk, then you must try this recipe. We recommend this french pudding strongly, it’s really delicious, you'll be amazed how the simplest ingredients can make such a rich and creamy texture. By the way, it’s gluten-free.
This french pudding is rich, creamy and wonderful. The silky and rich texture is a little like chocolate mousse and chocolate custard. Chill in the fridge for at least 2 hours or overnight before serving is the best way to enjoy it. A tasty addition is to top with a dollop of whipped cream and garnished with some chocolate shaving. This recipe’s idea is from French chef Joël Robuchon, but we’ve reduced the amount of sugar and added rum to make it more flavor. Hope you like. Enjoy. :)
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/gSMd-TIBr-Y
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How to make Crème Au Chocolat French Pudding
Here is the Crème Au Chocolat French Pudding Recipe
☞ Yield: Serve 5, we use 140ml pudding cup
✎ Ingredients
milk 150ml
whipping cream 200ml
70％ bittersweet chocolate 100g
egg yolk 3
granulated sugar 60g
rum 5g
*You can garnish with whipped cream and shaving chocolate
✎ Instructions
1. Cut the chocolate into small chunks.
2. In a saucepan, slowly cook the whipping cream and milk over medium-low heat, and stir continuously until simmer but not boiling. Remove from heat.
3. Add chocolate chunks into the saucepan, stir occasionally until the chocolate is melted and the mixture is smooth and fully incorporated.
4. In a large mixing bowl, add 3 egg yolks, sugar and rum ,whisk together until mixed well.
5. Pour 1/3 chocolate mixture into the egg mixture, gently whisk.
6. Slowly add the rest of the chocolate mixture while continuously whisking.
7. Sieve the mix into a jug. Then fill the pudding mixture to 2/3 height of the cup. It’s about 80ml.
8. Next, fill room temp water into the baking dish to the level of 1/2 of the height of the chocolate mixture.
9. Preheat the oven to 160C, bake for 35~40 minutes.
10. Once baked, carefully remove the cups from the baking dish. Let cool completely before covering with wrap and refrigerating.
11. Chill for at least 2 hours before serving or overnight. For serving, you can top with whipped cream and chocolate shaving.
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Chapter:
00:00 opening
00:34 Ingredients
01:09 Chocolate, cook milk and whipping cream
03:02 make chocolate ganache
03:51 make chocolate pudding mixture
06:28 water bath
07:46 baking temp and time
07:53 taste
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#CrèmeAuChocolat
#FrenchDesserts
#easydessert
More Info:
https://www.sweet-dumpling.com
FB Page：
https://www.facebook.com/sweet.dumpling.studio/
Chocolate Mousse [免烤箱甜點] 濃郁滑順的巧克力慕斯。無敵簡單! | 俏媽咪潔思米
詳細配方網站 https://yummymum.tw/chocolatemousse/
軟綿滑順的巧克力慕斯!不小心一口接著一口!!!
濃郁的巧克力口感，淡淡鮮奶油風味不會很膩嘴!
加上些許堅果一起搭配入口，更有層次感!
沒有加蛋黃可以安心享用喔~
以下我用的是磅蛋糕的模具~
[材料]模具20cm X 10cm X 7cm
吉利丁片3片 約7.5g重
動物性鮮奶油250ml
砂糖 60g
可可粉 15g
熱水 30ml
牛奶 250ml
巧克力豆/巧克力磚72% 100g
可可粉/草莓/堅果 適量(裝飾)
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❤.YUMMMY EVERY DAY!〰︎💌・🌷・🍒・
嗨~大家好，我是潔思米，三個寶貝的全職媽咪，喜愛料理、烘焙。
定期在這裡分享我喜愛的甜點烘焙和料理做法~
喜歡一起手做的朋友~歡迎訂閱我的youtube頻道!
Youtube訂閱，記得開啟小鈴鐺🛎新影片更新會馬上通知喔！
🎥 http://bit.ly/2vXUwiZ
如果想要看詳細圖文、配方食譜，也歡迎到我的部落格喔!
✏ http://yummymum.tw/
..................................................................................................................
❤.YUMMMY EVERY DAY!〰︎💌・🌷・🍒・
嗨~大家好，我是潔思米，三個寶貝的全職媽咪，喜愛料理、烘焙。
定期在這裡分享我喜愛的甜點烘焙和料理做法~
喜歡一起手做的朋友~歡迎訂閱我的youtube頻道!
Youtube訂閱，記得開啟小鈴鐺🛎新影片更新會馬上通知喔！
🎥 http://bit.ly/2vXUwiZ
如果想要看詳細圖文、配方食譜，也歡迎到我的部落格喔!
✏ http://yummymum.tw/
Welcome to this channel, My name is Yvonne. I'm a soap maker in Taiwan
I bought an amino acid soap material package, which is exactly the same with the one I made before: https://youtu.be/aOB0Zo2eURc
This time, I didn't pour the whole batch in mold to make the solid bars, instead, I kept some and turned them into liquid forms. (I personally like using liquid soap than the bars.)
The making process in this video is a bit complicated because I tried to make three types at the same time. If you only want to make the liquid one, then you can simply add sufficient water from the beginning and save a lot of time heating.
【固體皂配方/recipe of solid bars】
椰油醯基谷胺酸/cocoyl glutamic acid: 35%
丙二醇/propylene glycol: 9%
甘油/glycerin: 10%
三乙醇胺/triethanol amine: 25%
純水/purified water: to 100%
香精/fragrance oil: 2%
胺基酸起泡劑/foaming agent: 3% (optional)
- sodium lauroyl methylaminopropionate
- sodium lauroyl sarcosinate
- potassium cocoyl glycinate
【稀釋配方/dilute into liquid soap】
胺基酸皂/amino acid soap: 28%
純水/purified water: to 100%
增稠劑/thickening agent: 3% (optional)
- PEG-150季戊四醇四硬脂酸酯/PEG-150 Pentaerythrityl Tetrastearate
抗菌劑/preservative: 1%
- phenoxyethanol
- Diazolidinyl Urea M.P.P.P.P.G. (https://pse.is/39syag)
香精/fragrance oil: 1%
胺基酸起泡劑/foaming agent: 3% (optional)
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Instagram👉@ohmycattles
Bili Bili👉https://pse.is/SNTVB
E-mail👉[email protected]
mousse做法 在 芒果慕絲凍餅食譜簡單做法｜Mango Mousse Cake Recipe 的推薦與評價
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