杏仁瓦片Almond Tuile

當我有剩的蛋白時就會做這個餅乾，因為他簡單、人見人愛，酥脆、充滿杏仁香加上一絲焦糖味，難怪我媽這個杏仁控那麼喜歡，有時候還要特地留蛋白來做給她吃...
這餅乾也很適合當下午茶配咖啡
關於烤墊，我發現烤盤紙太薄，導致麵糊比較薄的地方很快上色但是厚的地方還沒熟，所以如果有矽膠烤墊會更好，它導熱較慢且均勻。

Whenever I have leftover egg whites( maybe from tiramisu or creme brûlée), this is my go-to recipe. It is so crispy and full of almond flavor with a hint of caramel, no wonder my mom adores it so much that sometime I need to reserve egg whites to make her more Tuiles. The cookies is good for afternoon tea treat and combine perfectly with coffee.
For the liner, I found out that if using parchment paper, the thin part would burn while the thick part uncooked. The silicon liner is a better choice because it is thick and heat the batter slow and even, result in a tray of beautifully brown almond tuile.


份量： 3大3小盤 (5包)   4 trays (5 small packages) 
材料ingredients:

蛋白3顆(約98g)

細砂糖60g

鹽1小撮

低筋麵粉120g

液狀奶油或植物油30g

杏仁片80g

3 egg whites (about 98g)

60g caster sugar

a pinch of salt(omit if using salted butter)

120g all-purpose flour

30g unsalted butter, melted or vegetable oil

80g sliced almond

黑白芝麻棉花蛋糕Black&White Sesame Cotton Cake

心情不好的時候，不妨做個像烏雲的蛋糕，再痛痛快快的吃掉！真的超鬆軟吃完心情就會好了吧:)
媽媽說看起來像黑糖糕＝＝
多加了一顆蛋白，不用燙麵法就能達到棉花蛋糕的口感（夏天開火真的很熱orz)
如果要甜一點可以多加5-10g糖

If you're in a bad mood, why not bake a dark-cloud cake and eat it all! The fluffiness well definitely heal you：）
Usually, the cotton cake needs to heat the batter first, by add in more egg white, we can reach the same texture without standing by the stove in hot summer day.
The recipe uses just enough sugar to balance the sesame. If prefer sweeter, add 5-10grams more in the sugar amount.

食譜改寫自Recipe adapted from： 用點心做點心
份量： 25x30cm厚蛋糕 約20塊

材料ingredients:
蛋黃6顆
牛奶100克
無糖黑芝麻醬75克
低筋麵粉70克
蛋白7顆
檸檬汁1小匙
細砂糖65克
白芝麻適量

6 egg yolks
100ml milk
75g unsweetened sesame sause
70g air-purpose flour
7 egg whites
1tsp lemon juice
65g caster sugar
white sesame seed for decoration