伯爵茶酥皮泡芙Earl Grey Cream Puff

你們大概知道我是個伯爵茶的大粉絲XD之前有分享過伯爵茶布丁的食譜，這次是一個超優雅的伯爵茶泡芙！其實這是我們學校園藝週的產品，而且熱銷歐！雖然我每天晚上為了做數百顆泡芙熬夜了一整個禮拜（代價是滿臉痘痘qnq），可是看到自己的手藝可以受到歡迎還是讓我充滿鬥志啊～我要繼續散播甜點散播愛～～（決定了這是我的人生座右銘）
這個泡芙可以換不同內餡，我之前po的卡士達醬 內有一些基礎口味可以參考～其實連頂部酥皮的部份都可以換口味歐  
You may know I'm a big fan of Earl Grey tea! I've shared the recipe of earl grey custard pudding, know I'm excited to share another elegant dessert--Earl Grey Cream Puff! Actually, the puff is one of the products in an activity that students made and sold crafts in order to make some green for our department. The puffs turned out to be a huge success!Though I stayed up till midnight making hundreds of puffs every night during the activity. The sight of customers enjoying the handmade goody really motivates me to share more of the ultimate sweet treats.
As always, you can substitute the filling into any flavor you're fancy with and I had share some options in the previous custard  .  You can even switch the flavor of the cookies!

食譜改寫自Recipe adapted from：Masa 料理ABC & etherealeats.com

份量：約15顆(直徑5~6cm)

            Makes 15 cream puffs (2.5-3 inch or 5-6cm)

材料Ingredient :

原味酥皮original cookie-hat

A. 低筋麵粉    25g

B. 奶油           20g(軟化)

C. 細砂糖       20g

all-purpose flour     25g=2.5Tbs

softened butter           20g=1.7Tbs=1/4stick

caster  sugar          20g=2Tbs

泡芙choux pastry

D.低筋麵粉    45g

E. 高筋麵粉   45g

(D&E可換成中筋麵粉   90g）  麵粉先篩過

F. 無鹽奶油    60g

G. 水             150g

H. 鹽                 3g(1/2小匙）

I. 全蛋        約3~4顆

all-purpose flour    90g=3/4cup (sifted)

unsalted butter      60g=4.25Tbs=1/2stick

water                   150g=5/8cup

salt                          3g=1/2tsp

whole eggs             about 3~4

伯爵茶內餡Earl Grey Cream

J. 牛奶   220g
K. 糖   30g
L. 鹽   1搓
M. 伯爵茶包    2包
N. 蛋黃  1顆

O. 玉米粉/低筋麵粉   15g=2大匙

P. 無鹽奶油  15g= 1大匙
Q.鮮奶油        150g

milk   220g=1 cup

granulated sugar   30g=2.5Tbs

a pinch of salt

earl gray tea bags  2

egg yolk 1

cornflour or all-purpose flour  15g=2Tbs

unsalted butter 15g=1 Tbs

heavy cream    150g=2/3cup

棒棒糕Cake Pops

這些超可愛的棒棒糕（這個怪名字是我自己翻譯的XD國外很流行可是台灣好像沒看到人在賣
～）漂亮到讓人捨不得吃！可是真的很美味～我妹一直問我可不可以再吃一個，我叫她吃醜一點的結果發現根本沒有醜的啊！每個都很優雅說～他們很適合當聖誕節禮物呢！
我用我的一鍋到底巧克力蛋糕當基底，因為：1.很美味（就像我分享的其他食譜一樣！）2.製作快速又簡單，畢竟後面還要塑形、裝飾等等所以蛋糕越簡單越好不是嗎 3. 蛋糕很濕潤，這樣我不用加很多乳酪霜。說到乳酪霜，添加的量可能有些許不同所以別一次全加不然你就會有一團黏糊糊的好吃泥巴XD
These lovely cake pops look too gorgeous to eat but they’re indeed so tasty that my sister kept asked me if she could have more, “ Just pick the bad looking one.” I said. Then I realized it’s a hard  choice cause each pop was elegant. They are the perfect Christmas gift that’s suitable for all ages.
I use my one-pot chocolate cake recipe to make the cake for three reasons. First, the cake is delicious, as well as all the other recipes in my blog. Second, it’s quick to make. Since making the cake pops involves rolling, dipping, decorating and all that stuff, it’s very time-consuming, so I just want to keep the cake-making process as simple as possible. Last but not least, the cake is very moist so I don’t need to add lots of frosting. Speaking of the frosting, the amount may vary so don’t add them all in at the beginning or you could end up with a bowl of gooey mud. They’ll still be delicious, just in another way XD. You can use store bought frosting if you don’t wanna make them. But I consider the ingredient, by the way, homemade cream cheese frosting takes no time to make at all.

份量：50顆（比乒乓球小一點點）
made 50 cake pop( slightly smaller than the size of table tennis ball)

 材料ingredients:
A. 巧克力蛋糕    兩份（約1300g)
B.牛奶    60g
C.奶油乳酪（室溫軟化）   200g
D. 萊姆酒（可不加）  1大匙
E.黑、白、草莓巧克力   適量
F. 各式巧克力米  M&M's 杏仁角
G. 棒棒糖棍   50根

two beaches of chocolate cake (about 1300g)
60g milk
200g soften cream cheese
1 Tbs Rum(optional)
Dark, white and strawberry chocolate
sprinkles, M&M’s
crushed almonds
50 pop sticks

作法Steps：
1. 做乳酪霜：將Ｂ、Ｃ、Ｄ拌勻直到滑順備用
2.在大碗中將Ａ捏碎，像細沙的質地（如圖）．然後把2/3的乳酪霜拌入，是情況加入更多乳酪霜，可以捏少許蛋糕試試看能不能揉成球
3.挖一匙蛋糕糰（約30g)然後搓成球，放在烤盤紙上，用保鮮膜覆蓋冷藏2小時以上或冷凍（不要超過一小時不然會變超硬）
4.將Ｅ用微波爐或隔水加熱融化（如果是調溫巧克力要調溫喔），將Ｇ沾一點巧克力（約1cm)然後插入冰過的蛋糕球
5.將蛋糕球沾滿巧克力，讓多餘的巧克力滴落，可以用旋轉或抖動的方式
6.在巧克力乾前灑上裝飾用的杏仁角、巧克力米
7.將完成的棒棒高差在保麗龍塊上晾乾（我白巧克力的有沾兩次讓顏色更白）
8.如果要送人可以用透明小袋子套住綁上緞帶

1. Prepare the cream cheese frosting: Combine the cream cheese with milk and Rum. Mix well until creamy, set aside. You can use store bought frosting if you don’t wanna make them by your own.
2. Break the chocolate cake into fine crumbs in a large bowl. Add 2/3 of the cream cheese frosting to start and mix well to combine. Add more until it reaches the right consistency, the amount depends on the moistness of the cake. You can roll some mixture as a sample to test.
3. Take teaspoons of the mixture ( about 30g ) and roll into balls that are slightly smaller than those of the table tennis ball. Lay the balls on a baking sheet, cover them with plastic wrap and refrigerate for 2 hours to chill or put them in the freezer for no more than 1 hour( if the cake becomes too hard, it’ll be difficult to insert the sticks).
4. Melt few pieces of chocolate in the microwave or double boiler( if you’re using real chocolate then you need to temper it, I’m using compound chocolate today. ). Dip about 1cm of the pop stick into the chocolate and insert into the cake balls about half-way.
5. Dip cake balls into the chocolate until covered. Let the excess chocolate drip off. Swirl and tap gently if needed.
6. Add the sprinkles while the chocolate is still wet. It will harden quickly.
7. Stick the decorated cake pop into a styrofoam block to finish setting. You can place them into the  fridge to speed up setting time. I double coated the white chocolate ones to made them brighter.
8. Cover with a clear treat bag & ribbon for gift giving, if desired.

萬聖節花藝Halloween Flower Design

萬聖節就快到了XD現在到處都是關於南瓜啦、秋天啦、蘋果啦、萬聖節啦的食譜！雖然這個部落格原本是想說來分享我喜歡的食譜，不過我想說，也是可以寫一些跟杯子蛋糕一樣讓人眼睛為之一亮的東西～雖然這樣，可是如果你還在找香濃絲滑的南瓜起司蛋糕食譜，可以試試我的版本，他有著完美比例的南瓜與起司!!!
說到萬聖節的配色，當然就是黑與橘莫屬啦～其實會有這個作品是我們系上的福利～免費的插花課!!超讚的啦外面一堂課都很貴ㄋㄟ 大家來念園藝系吧XDD花材和教學都由花創小學堂提供:) 我室友都以為是假花因為太美了！而且它撐滿久的，過了一週了還是很可愛～
Halloween is around the corner! And recipes about pumpkin, autumn, apple and Halloween are EVERYWHERE!! Although the blog is meant to share lovely food, I thought why not show you something can't eat yet is as special as a skeleton cupcake? But if you're still searching for a silky, creamy and rich pumpkin cheesecake that has a perfect proportion of pumpkin and cheese, try my recipe! Unfortunately, I haven't had time to translate the recipe into English yet :P
When it comes to the color that represents Halloween, black and orange are definitely on the top of the list. That's how the bouquet was designed. The flower was collected by 花創小學堂.

一鍋到底巧克力蛋糕One-pot Chocolate Cake

每個人一定都遇到過有重要客人即將來訪可是卻家裡沒東西招待的窘境！那就是我做這個蛋糕的情境XD
這個蛋糕不需要任何機器（如果烤箱不算的話哈哈），如果直接在烤模中攪拌的話甚至連碗都不用，我就是這樣，這樣收拾起來快多了！做蛋糕通常要洗很多鍋碗瓢盆和工具，那是我唯一不喜歡的部份。
雖然材料很簡單，但是這個蛋糕很濃郁，裡面濕潤又鬆軟，碎香蕉丁味蛋糕增添了些口感。它其實單吃就很美味，但是如果你想讓蛋糕升級就不能少了巧克力淋醬～因為淋醬不僅讓蛋糕表面閃耀光澤，也讓蛋糕更加濕潤。我在裡面了櫻桃白蘭地，有點黑森林蛋糕的影子～
牛奶要溫熱才能帶出可可粉全部的香氣，然後記得可可粉要篩過，他超容易結塊的。
這個食譜也能改成純素的版本～只要將奶油改成味道清淡的植物油（葡萄籽油、葵花子油......不要用橄欖油或花生油，味道會蓋過蛋糕），牛奶用豆漿或杏仁奶帶替即可。

Everyone has times when some special guests are coming but you're running out of treats to serve with coffee. That’s when I made the cake. Cause it's simple but good enough to surprise my visitor.
The recipe requires no machine, except the oven. You don't even need a bowl if you stir everything in the cake tin as I did, that makes the cleaning process much faster! Normally, you need to wash many bowls and utensils after the cake is in the oven. That's the only, if any, part of the baking process I don't enjoy.
Though the ingredients are simple, the cake has wonderful deep flavor, fudgy and tender interior, finally the chopped banana gives it some chewiness. It is sooo amazing that you can eat the cake by it own.But If you wanna take it to another level, frost the cake with some simple chocolate ganache! The glaze gives a lovely shine and extra moisture to the cake. I also put some cherry brandy in the ganache inspired by the Black Forest cake.
The milk needs to be warm because beat can bring out the flavor in the cocoa powder. And don't forget to shift the cocoa powder or it'll form lumps in the batter.
If you're vegetarian, replace the melted butter with many kinds of flavorless oil and use almond or soybean milk instead of whole milk.
Enjoy the cake~~
食譜改寫自Recipe adapted from：joy of baking

酥頂藍莓蛋糕 Blueberry Coffee Cake with Streusel Topping

我在Youtube上Cupcake Jemma的頻道偶然看到這個食譜，Jemma說這個食譜簡單可是成品超讚，她講的一點也不錯！
在烤這個蛋糕時我家廚房超香的。肉桂給餅乾酥頂帶來溫暖的香氣，在下面的藍莓蛋糕鬆軟濕潤又充滿著酸甜水果。這個蛋糕比Jemma形容的還要好吃，遠遠超出我的預期（因為實在很簡單XD)！跟布朗尼一樣，這個蛋糕適合熱熱的吃，最好奢華的搭配一球香草冰淇淋或剛打發的鮮奶油，他們融化在蛋糕的畫面實在太誘人啦><
在攪拌藍莓與蛋糕麵糊識別拌過度以免破壞了美麗的大理石紋路！只要拌兩下，最多三下即可（用刮刀切入麵糊再從底部翻上來，這樣算一下）。拌兩下看起來不太夠，可是當你將麵糊倒出時，她們就會形成美麗的旋渦了。
這種蛋糕的英文是coffee cake直翻就是咖啡蛋糕，我一開始很疑惑因為食譜中沒有任何咖啡啊！後來去查資料才知道coffee cake有兩個意思，一個就是一般咖啡口味的蛋糕;另一個定義是指用來配咖啡的蛋糕，不一定要添加咖啡。通常是一大塊四角型的單層蛋糕分割食用，常常添加肉桂、堅果或水果，有時上面會有酥脆的餅乾皮或糖霜．類似杯子蛋糕只是杯子蛋糕是一人份。

I came across this recipe on Cupcake Jemma’s youtube channel. She said the cake was brilliant and she was so right! It’s super easy to make and the result is wonderful.
My kitchen smelled divine when baking the cake. The cinnamon gave the crunchy topping a warm touch and the blueberry coffee cake below was soft, moist and fruity. It was better than what Jemma described in the video and far beyond my expectation. Like brownie, the cake is best served warm with a scoop of vanilla ice cream or freshly whipped cream.
Don’t over mix when combining the berries with the batter to get the marble effect. Just two turns, no more than three. With a spatula cut into the batter then fold it over the blueberries, that’s one turn. It may seem not enough for them to create marble but when you pour the batter out, they’ll form lovely spirals.
I know there’s a lot of people confusing why the coffee cake recipe doesn’t contain any coffee like I did XD.  According to The Cake Kiwi, coffee cake is a class of cakes intended to be served with coffee. Under this definition, a coffee cake does not need to contain coffee. They are typically single layer cakes that may be square or rectangular like a Stollen or loaf-shaped rectangular cakes. Coffee cakes are typically flavored with cinnamon, nuts, and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. Some similarity to teacakes may be found, though teacakes are often smaller individual items served with tea.

起司香料酥棒 Crispy Cheese&Herb Straws

這個酥棒不管看起來、吃起來都像薯條XD只是更多層次味道更豐富！可以像薯條一樣搭配番茄醬和黃芥末或是用高腳杯當容器走派對風～如果想要再提高層次的話不妨搭配法式洋蔥湯或高湯一同食用。
記得這個餅乾要熱熱的吃不然放久了也會像薯條軟掉噢！如果真的軟掉就在回烤箱烤個五分鐘就又會像剛出爐一般酥脆了!!
在使用酥皮時有個重點就是保持酥皮是在冰冷的狀態，如果在室溫放太久或烤箱溫度不夠高，烘烤時就會膨脹的不漂亮或只澎一點點。

The straws look and taste like french fries but are more delicate and flavorful! You can serve them with ketchup and mustard just like french fries or place them in a tall goblet in a party. If you want to bring this to another level, serve the straws with a bowl of french onion soup or chicken consommé.
The straws need to be served warm or they will soften and lost that crispy character. If that happens, just let it bake in the hot oven for 5 minutes then they’ll crisp up again.
When using the puff pastry, it’s important that the pastry is cold and the oven is at the right temperature, otherwise, it won’t puff or puff unevenly.

健康免冰淇淋機可可冰淇淋（四種材料）Healthy 4 ingredients no-churn chocolate ice-cream

我這個夏天每次回家第一件事就是鑽進冷凍庫給自己挖一大球冰淇淋！我覺得我好像對冰品上癮了，有點擔心～因為我爺爺有很嚴重的糖尿病所以我也是高風險群之一:( 於是我開始找低糖冰品食譜然後多方嘗試，終於被我找到低糖又能無罪惡感滿足我口腹之慾的版本了!!我就跟自己說一定要在夏天結束前貼這個食譜哈哈哈
這冰淇淋食譜好到難以形容！它不用翻攪（大部份不用冰淇淋機的食譜都要每2小時刮鬆才能達到綿密口感）、無油、無加糖、純素無蛋無奶、健康、美味而且容易挖，最讚的是不用冰淇淋機而且超簡單做！只要將四個材料放入果汁機轟隆隆的攪打一番你的冰淇淋液就完成了！
這個冰淇淋一人份（約兩球）是90大卡，跟一般市售品（約230大卡）比起來真的低太多了～

The first thing I do after getting home this summer is dive into the freezer and give myself a big scoop of ice cream. I think I'm addicted to the cold- sweet-treat and I'm worried about that because my grandpa had diabetes, that means I had a high risk of having it, too. So I started to search for low sugar ice cream recipes and tried them one by one. Finally, I found the one that satisfies my sweet tooth without any guilt! I told myself that I MUST share the recipe before the summer ended!
This recipe is too good to describe. It’s no-churn, low fat, no sugar added, dairy free, egg free, healthy, tasty and easy to scoop. Best of all, it doesn’t require ice cream machine and take no effort to make. Just put four ingredients into a blender or food processor and your ice-cream base is done!
The calories per serving (about two scoops) are only 90kcal, that’s much less than the store bought product which is about 230kcal.

藍莓柳橙司康(低油版)Blueberry orange scone(low fat)

         我知道我已經很久很久沒更新了～

         在期末考週結束後我去我們學校在梅峰農場（清境農場的上面）實習，在那邊我學到很多關於溫帶植物的知識（畢竟平地都是熱帶植物）。我們還在薰衣草田工作，結果因為太香了，香到會暈！只好不時站起來吸口新鮮空氣才能繼續工作。在農場工作其實很累，我們要重複一樣的動作好幾小時幫蘋果套袋或幫高麗菜苗分株或蹲在烈日下拔草。我們做了很多在平地不能做的事，像是早起賞鳥、看日出。其中我印象最深的莫過於躺在草地上觀星了！第一次看到這麼多星星，天空很清澈連銀河都很明顯。上帝好偉大，我何等渺小。

         我一看到有藍莓檸檬蛋糕的食譜就超興奮很想做，因為很好奇兩種酸甜滋味是如何融合的，但是藍莓太貴了拿來做蛋糕有點奢侈所以作罷。幾週後有個剛從美國回來的Tom叔叔送我一包藍莓乾，我就想到之前看過的一個「柳橙蔓越莓開心果司康」食譜。就把蔓越莓換成藍莓就行了！我還加了柳橙汁讓風味更突出。特別的是麵團烤過會變黃歐～市售司康非常酥鬆的原因就是加了大量奶油，這個版本的食譜減少了很多奶油量，用牛奶、蛋代替，我做成迷你版（免得吃太多），雖然沒那麼濕潤但是依然香軟且風味十足（重點是罪惡感低啊）！我喜歡將微熱的司康剝開然後塗一些cream cheese當小點心<3

         I know I haven’t updated the blog for a long time and I’m really sorry about that. After the final exam, I went to a farm of our school in the mountain as an intern. I learned a lot about  the temperate plants. We even work in a lavender field! Because the fragrance of the herd was too strong, we needed to stand up and take a breath of fresh air from time to time or we would feel dizzy. Working in a farm was never easy, though. We spent hours and hours wrap the apples with protecting bags or squat down below the burning sun to remove weeds. We also experience things that can never be done in the city like bird watching and watching the sunrise. My favorite part was lying on the meadow and observe the glittering stars. The sky was so clear that even the milky way can be seen. How great is our God and how small am I.

         I decided to make a blueberry lemon cake right after I saw the recipe, I was curious about how the two summery flavor combine together. Since fresh blueberries are very expensive here, it will go over my budget if I make the cake. Several weeks after, Uncle Tom, who just returned from USA, gave me a package of high quality dried blueberries. Holding the dark blue little berries, it occurred me that I can make a twist on a “orange, cranberry and pistachio scones” recipe by replacing the cranberry with blueberry. The dough was pale but it turned yellow in the oven. I also added orange juice to make it extra “orangy”. The amount of butter in this recipe is much lower than others but still has soft and moist center. No other snack better than a warm scone with cream cheese.

波羅脆皮泡芙Puff with cookie-hat

我說過我喜歡所有包餡的甜點。當我壓力大的時候（特別是期末，被無數報告塞滿快崩潰時），奶油泡芙是唯一可以療癒我靈魂的東西>///< 而且一口咬下香甜奶餡爆出來的感覺超美妙的啊雖然吃的時候常常搞得一團糟......

這個泡芙特別的地方就是有餅乾帽子，它不只讓泡芙更可愛，也為泡芙皮加入不同的口感。即使泡芙皮因為冰箱的濕氣而潮軟時，餅乾依然能保持硬度。順帶一提，你也能作小型餅乾泡芙不夾餡直接吃，微鹹的泡芙皮搭配甜餅乾剛好～

泡芙的變化很多元，能自由組合各種口味的泡芙皮、餅乾、內餡或淋醬創造專屬口味～～

很少人知道泡芙麵糊能冷凍貯存！只要把擠好的泡芙連同烤盤紙（步驟6）冷凍至麵糊硬，再將泡芙撥下來裝在夾鏈袋就可以放很久。要烤時不用解凍直接烤，只是烤的時間要延長5分鐘。這樣只要有冷凍泡芙麵糊就隨時能享用剛烤好的酥脆泡芙囉！

裝餡的泡芙一天內要吃完，沒填餡的能在冰箱中保存5天。

I’d say that I love all kinds of desserts that have a creamy filling. Whenever I’m under pressure, especially during final exams month packed by overwhelming homework, cream puffs are the ones that can comfort my soul >///<.   Although eating a puff that has been overfilled would be a mess, the sight that the cream can “explode” at the first bite is fantastic!

What make this puff outstanding is the crunchy cookie-hat. The hat not only looks funny but it gives the puff shell a different texture. Even if the puff has been softened by the moisture in the refrigerator, the cookie-hat will remain crumbly. By the way, you can make smaller cookie-hat puffs and serve it without any filling, because the puff shell is a little salty and balances the sweetness of the cookie-hat. 

You can combine different flavors of puff shell, cream, coating or cookie-dough to create your own puff~

Few people know that the choux pastry can be stored in the freezer. After the dough is piped onto the parchment paper(step 6), put it into the freezer to set. When the dough is completely frozen, pull them off the paper and transfer them into a zip bag. The frozen choux pastry can be baked directly, that is, it doesn’t need to be thawed. The baking time should be about 5 mins longer than the unfrozen one. Now you can enjoy freshly baked puffs any time, as long as you keep some dough in your freezer:)

The puff with filling should be consumed within a day but the one without filling can be stored in the refrigerator for 5 days. 

食譜改寫自Recipe adapted from：Masa 料理ABC

 份量：約15顆(直徑5~6cm)

            Makes 15 cream puffs (2.5-3 inch or 5-6cm)

材料Ingredient :

原味餅乾original cookie-hat

A. 低筋麵粉    25g

B. 奶油           20g(軟化)

C. 細砂糖       20g

all-purpose flour     25g=2.5Tbs

softened butter           20g=1.7Tbs=1/4stick

caster  sugar          20g=2Tbs

泡芙choux pastry

D.低筋麵粉    45g

E. 高筋麵粉   45g

(D&E可換成中筋麵粉   90g）  麵粉先篩過

F. 無鹽奶油    60g

G. 水             150g

H. 鹽                 3g(1/2小匙）

I. 全蛋        約3~4顆

all-purpose flour    90g=3/4cup (sifted)

unsalted butter      60g=4.25Tbs=1/2stick

water                   150g=5/8cup

salt                          3g=1/2tsp

whole eggs             about 3~4

內餡fillings

J.卡式達醬     300g(一份）任何口味皆可

K.鮮奶油        150g

custard             300g=1cup   (You can use any flavor you prefer.)

heavy cream    150g=2/3cup

地中海佛卡夏Focaccia

3/3
focaccia是非常地中海的記憶，很多歐式餐廳都會在餐前上這種麵包，我小時候常去的一家店叫亞得里亞（已經倒了qnq)就有賣亞得里亞餅（類似沒戳洞的佛卡夏），烤得熱呼呼撕開，抹一層厚厚的香料奶油，那個味道真的很令人懷念～
佛卡夏的組合也很多元，常見的有醃橄欖、乾番茄、乳酪、羅勒、大蒜等，也可以對辦撥開夾上生菜和火腿變成輕食風三明治～
其實佛卡夏表面刷越多油越香脆可是我怕胖所以減油了，不擔心的人可以用力地倒下去！
Focaccia makes me think of Mediterranean. Many European restaurants here will serve focaccia as an appetizer. I remember a restaurant my family used to dine in, called Adriatic, sold a bread they called "Adriatic bread" and is very similar to focaccia without the holes. Unfortunately, the restaurant closed when I was ten. Even if it was nine years ago, I still remember the sight of garlic butter melting on the freshly baked bread.
There are many ingredients often combined with focaccia, such as black olives, sun-dried tomatoes, cheese, basil, garlic, etc. (Jamie Oliver even added potato!)
In actuality, the more oil you spread on the dough, the more crispy the bread is, but I reduced the amount used to cut down on calories.

份量：3個
麵糰Focaccia

Ａ高筋麵粉  600g

Ｂ糖 2tsp

Ｃ鹽2tsp

Ｄ乾酵母  2tsp

Ｅ橄欖油  2Tbp

Ｆ溫牛奶  370±30g

bread flour    600g

sugar    2 tsp

salt  2tsp

dry yeast  2tsp

olive oil  2Tbp
warm milk   370 ±30g

香料油Instant infused oil

H 橄欖油  2Tsp

I 乾迷迭香1tsp

J 綜合義大利香料1/2tsp

olive oil   2Tsp

dried rosemary  1tsp

Italian seasoning  1/2tsp 

海鹽  適量
coarse sea salt

巧克力起司蛋糕Chocolate Cheese Cake

(這個食譜原本是年初時上傳的，現在補上英文)

我遇到一個對巧克力過敏的小朋友，真心地為他感到惋惜～沒有巧克力的人生是黑白的！尤其是寒流來時，只要巧可力吃完就很痛苦！這時就算外面下雪（天啊上次霸王級寒流還真的下雪）我也要去買巧克力。但是我喜歡苦一點的，see's我完全無法接受（雖然他很有名，有朋友去美國玩就容易收到），太甜喉嚨會癢.......

巧克力已經夠罪惡，再加起司...噢噢真是太超過了！

(I uploaded this recipe at February this year,  now I add English version to share this amazing dessert  with more bakers.)

I feel really sorry for kids who are allergic to chocolate. For me, the life without that dark, rich, bitter sweet magic bean is unimaginable. Chocolate is necessity especially in winter, I can't endure the coldness without the energy it gives to my body and soul. 

This cake is a combination of two of my favorite ingredients: chocolate and cheese. What's more, it's no-bake can set without gelatin!

食譜改寫自recipe adapted from：carol自在生活
份量：15x15cm方模square tin ＋直徑7cm圓模round tin

餅乾底Cookies base

Ａ	奇福餅乾 cookies	70g
Ｂ	奶油/椰子油 melted butter or coconut oil	40g

巧克力起司蛋糕Chocolate Cheese Cake

Ｃ	苦甜巧克力 dark chocolate	130g
Ｄ	奶油乳酪（軟化） cream cheese	150g
Ｅ	溫牛奶 warm milk	50g
Ｆ	糖 caster sugar	30~40g
Ｇ	鮮奶油（冰的） cold heavy cream	150g

巧克力淋醬Chocolate ganache

Ｈ	苦甜巧克力 dark chocolate	100g
Ｉ	鮮奶油 heavy cream	200g

奶茶(伯爵茶)布丁 Earl Grey Custard Pudding

信不信由你，我妹能夠在15秒嗑完這個布丁!!真是所謂「秒殺」～
極度建議一包用伯爵茶葉另一包用一般紅茶，因為伯爵茶能賦予布丁奢華香氣但是全用伯爵茶布丁會變很香卻沒味道。
我用蛋白而非蛋黃（大部份法式布蕾食譜）的原因是蛋黃的味道過於濃厚，貴遮蓋奶茶的香氣，而且用蛋白的話布丁會更加滑溜細緻～
Believe it or not, my sister can eat the pudding in 15 seconds!!
I highly reconmend you use a bag of Earl Grey with a bag of regular black tea because the Earl Gray brings the custard a luxurious aroma. However, if you replace all the tea with Earl Gray, the pudding turns out fragrant but tasteless.
The reason I use egg whites instead of yolks which are used in most of the crème brulée recipes is that the egg yolk would cover the flavor of black tea. The egg whites make pudding more smooth and delicate, too.
Hope you enjoy the dessert as much as my family does~

粉雪卷Pink meringue roll

這個蛋糕是個意外，因為我覺得食譜太多糖，就減了一半以上的糖吧～本來應該有脆脆的外皮，減糖後變得很柔軟，很好捲。
蛋白蛋糕入口即化像雪花！中間的夾餡冷凍後像雪糕一樣（但是蛋糕還是像雲一樣軟綿喔～）
不覺得春天就是個吃粉嫩色系甜點的季節嗎？
This pink meringue roll was an accident. The sugar added in the recipe was too much for me so I cut off more than 1/2 of the amount, that turn the crispy shell into a soft tender cake that is easy to roll.
The cake was so light that it would melt in your mouth immediately, like snow flakes!
If you freeze the cake, the filling would taste like ice-cream while the marine is still tender.
Don't you think spring is a lovely season to enjoy pink desserts?

份量：25x35cm baking tray

Ａ. 蛋白（中型）     4顆
Ｂ. 檸檬汁/白醋/塔塔粉      1小匙
Ｃ. 細砂糖      60~100g(糖越多皮越脆）
Ｄ. 鮮奶油      100g
Ｅ. 奶油乳酪      80g(軟化）
Ｆ. 果醬（我用藍莓）     15g
Ｇ. 紅肉李/草莓/其他軟水果     適量
 H. 薄荷（洗乾淨切碎）    少許

egg white    4 medium size
lemon juice or white vinegar or cream of tartar   1tsp
caster sugar      60~100g(the more the crunchier)
double cream      100g
cream cheese     80g(soften)
jam ( I use blueberry jam)      15g
oriental plums or strawberries or any fruit you prefer  
chopped fresh mint

恩巧克力蛋糕En's chocolate cake

如果你需要一些巧克力口味但不那麼濃郁的小點心，那一定要試試這款蛋糕！
這個蛋糕的質地介於濕潤布朗尼與鬆軟海綿蛋糕間，有點神奇～
If you were searching for something chocolatey but not too rich, here it is!
The texture of the cake is between brownie and sponge.

份量： 7寸圓模或15x15cm方模
             7 inches cake tin or 15x15cm square mode

巧克力蛋糕 Chocolate cake
 Ａ. 苦甜巧克力     165g
 Ｂ. 奶油或植物油        80g
 Ｃ. 蛋黃       大的4顆或中的5顆(室溫）
 Ｄ. 蛋白       大的4顆或中的5顆
 Ｅ. 細砂糖   40~60g
 Ｆ. 低筋麵粉        100g

dark chocolate    165g
butter or vegetable oil     80g
egg yolks     4 large or 5 medium size(room temperature)
egg whites    4 large or 5 medium size
caster sugar    40~60g
cake or all-purpose flour    100g


裝飾 Decoration
 Ｇ. 打發的鮮奶油或香草冰淇淋
 Ｈ. 蜂蜜

 whipped cream or vanilla ice cream
 honey

香蕉餐包Banana Buns

這個餐包長得像香蕉、聞起來像香蕉、吃起來也很香蕉，而且冷熱皆宜喔！
外層黃金焦香，麵包鬆軟包著甜而不膩的滑順卡式達～整個很像東京Banana麵包進化版啊！
The bun looks like banana, smells like banana,  tastes like banana and could be served either warm or cold.
It has a caramelized shell and the bread is soft and fluffy, filled with smooth custard. The bun is the bread version of Tokyo Banana.

食譜改寫自Recipe adapted from： Flora (多多開伙）
份量： 15顆

 Ａ. 熟香蕉     210g
 Ｂ. 高筋麵粉     375g
 Ｃ. 低筋麵粉     75g
 Ｄ. 鹽     3g(2/3小匙)
 Ｅ. 糖     45g
 Ｆ. 乾酵母粉      8g(2+2/3小匙）
  G. 溫牛奶      130±20g（依香蕉軟度與麵粉品牌而異）
 Ｈ. 卡式達醬      300~400g
 Ｉ. 蛋液       適量

ripe banana     210g
bread flour     375g
cake flour     75g      (you can replace bread flour and cake flour with 450g all-purpose flour)
salt    3g(2/3tsp)
sugar    45g
dry yeast     8g(2+2/3tsp）
warm milk   130±20g(depend on the brand of your flour and how ripe the banana is )
custard       300~400g
egg wash(egg yolk+1tsp water)

卡士達(四種口味) Custard(four flavors)

我愛所有爆漿內餡的甜點！
以下是四個不同口味的卡士達醬，我常用在水果塔、杯子蛋糕、泡芙餡、蛋糕捲餡等等，卡式達醬永遠能為甜點加上滑順的好滋味～就像格子襯衫，百搭又不失優雅
上面是香草口味的圖（所以有一點一點黑黑的籽），我以後再上傳其他口味的圖～
我建議在步驟四（卡士達醬沸騰後）將醬過篩，這樣會濾出在煮卡士達時不小心產生的顆粒，讓你的將更加光滑柔亮（好像洗髮精廣告XD)
I LOVE all kinds of desserts that have creamy fillings!
Here are four different flavors of custard I use in many recipes like fruit tart, the topping of cup cake, the filling of puff and cake roll.....It always add a delightful sweetness to the dessert.
The picture above is vanilla flavor. I'll upload other flavors' picture next time~
I recommend you to strain the custard through a fine-mesh sieve after the mixture is cooked( in step 4.). This will remove any curdled bits that might have formed during the cooking process and give you a smooth, glossy pastry cream. 
The recipe made about 1 cup of the custard but most recipe calls for 2-3 cups so just double or triple the size.
份量：  300g =1cup

原味Original

Ａ. 蛋黃  1顆
Ｂ. 糖   30g
 C. 玉米粉/低筋麵粉   15g=2大匙
 D. 牛奶   200g
 E. 萊姆酒   2t

egg yolk 1
granulated sugar   30g=2.5Tbs
cornstarch or all-purpose flour  15g=2Tbs
milk  200g
Rum(optional)     2t

蛋白小精靈Meringue fairies

蛋白糖超可愛又簡單，可是對我來說太甜了＝＝所已我把他放在有點鹹的酥皮上平衡味道

脆脆的蛋白堂＋滑順卡式達＋酥香酥皮＝會在嘴裡融化的幸福：)

The meringue is too sweet for me so I place it on a slightly salty puff pasry to balance out the flavor.

Crunchy meringue+smooth cutard+crispy puff pastry= Happiness that melts in your mouth:)

份量： 50隻 make about 50 faries

Ａ. 蛋白        2顆約70g

Ｂ. 細砂糖        105g(蛋白重量的1.5倍）

Ｃ. 檸檬汁/塔塔粉       1小匙

Ｄ. 千層酥皮      約500g

Ｅ. 卡式達醬      300g

Ｆ. 可可粉    2小匙

Ｇ. 熱水     1小匙

egg whites      2(about 70g)

caster sugar      105g(1.5 times the weight of egg white)

lemon juice or cream of tartar     1t

puff pastry      about 500g

custard       300g

cocoa powder     2t

hot water        1t

香蕉蛋糕捲Banana cake-roll

香蕉與香草海綿蛋糕，加上香甜奶油，是絕不能錯過的幸福滋味～

蛋糕超柔軟又濕潤，而鮮奶油因著香蕉而染上一股特別香氣。

你可以不必做焦糖巧克力脆片如果覺得麻煩，但是我覺得脆甜的焦糖真的為蛋糕加了不少分，畢竟它跟香蕉超合的啊！

做海綿蛋糕最棒的部份是不用分蛋，我曾經失敗過一次＝＝可是紙要你掌握打全蛋的技巧就沒有之敗的餘地！

獻給我的好朋友，謝謝妳為我的大學生活增加不少笑料哈哈哈

 Banana and vanilla sponge cake, filled with fresh cream. A can’t miss !

The sponge cake is very soft and moist, while the cream has a special fragrance due to the banana.

It doesn’t have to made with caramel chocolate chip, but I think the crisp caramel really gives the cake a boost because it goes so well with banana!

The best thing about sponge cake is that you don't need to seperate the yolk from the egg whites. I had already failed to make fluffy sponge cake before. However, if you beat eggs to just the right point, there would be no room for failure.

Dedicated to all my friends, thank you for adding laughter to my life in college.