2017年9月8日 星期五

芝麻白巧慕斯White Sesame Chocolate Mousse



因為上次做芝麻棉花蛋糕剩了一些白芝麻,我就想說要來利用一下。這個慕絲是以很有名的北海道限定芝麻巧克力為發想,是用不太甜的白巧克力包覆著芝麻粒,吃起來就像芝麻牛奶一樣香濃!
海綿蛋糕是用 HOWTOCOOKTHAT's Perfect Sponge Cake Recipe的食譜,原本的食譜真的超棒!!蛋糕蓬鬆濕潤,做法超簡單(不用洗打蛋器), 唯一的缺點是材料多而繁瑣,所以我把一些添加物刪除了像是吉利丁泡打粉,成品差別不大,還是很讚~
我把慕絲糖量減到最低了(為了凸顯芝麻的香氣),如果喜歡可以加多一點糖~
裝飾的部分我是用芝麻焦糖蕾絲餅,建議適時用前再放上去不然餅乾會軟掉!


Since there was plenty of white sesame seeds left after making my Black & White Sesame Cake, I want to create a special dessert featuring white sesame seeds. I was inspired by a famous Hokkaido candy, black and white sesame seeds covered with semi-sweet white chocolate, it tastes like sesame milk!
The sponge cake recipe was adapted from HOWTOCOOKTHAT's Perfect Sponge Cake Recipe. The original recipe was GREAT: the method was simple (use only one whisk), the cake was moist and fluffy but sturdy enough to serve as mousse base. But there were too many ingredients. I leave out some additives such as baking powder and gelatin and the cake turned out perfect for me.
I cut the sweetness of the white chocolate mousse to the lowest in order to contrast the aroma of baked sesame seeds. Feel free to add more sugar.
For the decoration, I use my Sesame Caramel Tuiles. They were a perfect combination! But I recommend you put the tuile on at the last moment or the cookies will become soggy.


份量:15x15方模+7cm圓模
材料ingredients:

蛋糕:25x20cm
低筋麵粉90g 過篩
蛋黃3顆
水60g
植物油30g
蛋白3顆
鹽1/4t
檸檬汁1t
糖60g

芝麻白巧慕斯:
白巧克力180g切碎
吉利丁片9g
牛奶(室溫)180g
鮮奶油175g
白芝麻50g 熟且磨碎❦

❦磨芝麻:將芝麻放入食物處理機或果汁機,以間歇性方式攪打(如果連續會打太歲,芝麻會出油就會結塊)

The sponge cake:
90g cake flour, sifted
3 medium egg yolks
60g water
30g vegetable oil
3 medium egg whites
1/4tsp salt
1tsp lemon juice or white wine vinegar
60g castor sugar

The white sesame chocolate mousse:
180g white chocolate, chopped
9g gelatin sheet
180ml milk, room temp.
50g white sesame seed, toasted and grounded❦


❦To ground the sesame, put the toasted sesame in a blender or food processor then process. When processing, pause every 2 seconds until the sesame seed turns into a coarse meal. Don’t process continuously or the sesame oil will come out and create lumps.

2017年9月3日 星期日

芝麻焦糖蕾絲餅sesame caramel tuiles





這個芝麻蕾絲餅乾是我做過最精緻的餅乾了!甚至可以看到光穿透半透明琥珀色的焦糖,真的美到像藝術品,而且是可以吃的藝術品誒,很適合拿來裝飾(我有一個白芝麻巧克力慕斯快貼上來了,就是用這個當裝飾)
當餅乾還是熱的的時候可以塑形,最簡單就是放在棍子上產生弧度,或是可以折成波浪,我也有嘗試做長型的放在兩支棍子上就有兩個˙waveXDD
他們吃起來就像烤布蕾上的焦糖,非常酥脆,甜中帶有芝麻的香氣。放在保鮮盒中冷藏可以維持酥脆。

The caramel tuiles are the most delicate cookies I've ever made! You can even see the light come through the amber caramel. They are so pretty that I consider them as art that can be ate, ideal for cake decorating. Actually I have a white sesame chocolate mouse coming up using the sesame caramel tuiles as decoration.
You can play with the shape of the cookies while they're warm but you need to be fast! They harden in a blink. I even made a strop and hang it on two rolling pan to create curves.
The tuiles are super crispy and sweet with a note of sesame. Store them in the airtight container in the fridge then they will stay crisp for couple of days.

食譜改寫自Recipe adapted from:L’atelier des chefs
份量:30片
材料ingredients:

糖粉70g
低筋麵粉20g
白芝麻粒25g
奶油(融化)20g
柳橙汁25ml

70g powder sugar
20g flour
25g white sesame seed
20g unsalted butter, melted
25ml orange juice