草莓優格慕斯蛋糕🍓Strawberry Yogurt Mousse

前陣子去美國交換，回來忙著準備研究所等等，雖然一直有新的食譜淡忘麼更新><
抓緊草莓季的尾巴上食譜，台灣的草莓香氣很夠，用酸甜的優格慕斯搭配，整體輕盈夢幻！一直很喜歡新鮮草莓做的甜點，但是很怕外面蛋糕店沒洗乾淨（草莓農藥又很多....）22歲生日就自己做給自己吃吧XD 還用剩下的材料做的兩個小的，寒假帶去拍學士照分享。

很難得我們這群人國小一起在交大博愛校區的安親班一起跑跳（裡面還有好幾個幼稚園就認識），可以說我們的童年就是在彼此的陪伴下！十幾年了依然維持含暑假約出來聚會的習慣  這棵樹就是我們小時候最喜歡爬的樹 雖然在台大五光十色很精彩 但當初單純的日子還是最令人懷念的:)
蛋糕配方依然用How to Cook That的，覺得還是他的質地最剛好不會太鬆軟！


Long time no see! I was taking part in an exchanging program so I studied in UIUC for a semester. I'll try to post more recipe:)

This is the cake I made for my 22nd birthday back in Jan. I always have a craving for fresh strawberry cake but ppl say that the bakeries often don't wash the berry so that they can stay longer. The safest way is to make it on your own, I suppose. The strawberries in Taiwan is so flavorful and juicy, full of the unique fragrance of strawberry! The strawberries I found in the USA are often big but lack of flavor, only the organic product has good taste.


I also share the cake with some of my friends from elementary school, our friendship last for more than ten years! Some of them even have been known each other for kindergarten. That's impressive! Back then we like to hang out on that tree and had snacks. I hope that we can still take a pic on it when we're 70 lol



份量 Serves 8-10 (16cmx7cm round mousse tin+ two small ones)
材料ingredients:

蛋糕
低筋麵粉135g
吉利丁粉1/2小匙
植物油50g
水100g
香草精1小匙
蛋黃3顆
蛋白3顆
鹽1/4小匙
檸檬汁1/2小匙
砂糖90g

優格慕斯
吉利丁7g
奶油乳酪180g
砂糖65g
無糖優落乳250g
檸檬汁1大匙
鮮奶油250g＋50g
草莓 約30顆

淋醬
牛奶 約2大匙

裝飾
草莓 約5顆

Cake
135g cake flour
1/2 tsp Gelatine powder
50g Vegetable oil
100g water
1 tsp Vanilla extract
3 egg yolks
3 egg whites
1/4 tsp salt
1/2 tsp Lemon juice
90g granulated sugar

Yogurt Mousse
7 g Gelatine sheet
180g Cream cheese
65g granulated sugar
250g unsweetened yogurt
1 tablespoon Lemon juice
250g+50g whipping cream
About 30 Strawberries

Glaze
About 2 tablespoons milk

Decoration
About 5 Strawberries

事前作業Preparation：Preheat the oven to 160℃/320. 

無油！義式堅果脆餅 Biscotti [oil free dairy free]

這款堅果香氣十足的義大利的經典餅乾很適合配咖啡或巧克力，餅乾的孔洞會吸滿咖啡、巧克力的汁液，是一種Dipping Cookies（跟Oreo一樣）～Bis的意思就是「兩次」，第一次定型後切片，第二次烘到乾燥。餅乾因為無油，口感是脆硬的（餅乾油越多越酥鬆），如果要給老人小孩吃可以不要烤那麼久～
傳統是用杏仁，我是用綜合堅果，切出來顏色形狀都比較豐富～也可以加入自己喜歡的果乾喔～

The classic Italy cookies are full of warm nutty flavors, a perfect combination with a cup of tea or hot chocolate or even wine! The tinny holes in the cookies will sock up the liquid.
"Bis" means "twice" which infers to that the cookies need to be baked twice. The first bake forms the shape and then the biscotti will dry completely during the second bake. The biscotti is hard and crispy since that there isn't any fat adding in. As we know that the higher the ratio of fat, the more crumbly and chewy the cookies will be.
Traditionally, biscotti are made with almonds. I use multiple kinds of nuts in my biscotti to make the presentation more colorful. You can add in some dry fruit, too.

食譜改寫自Recipe adapted from： joyofbaking
份量：20-30片
材料ingredients:

蛋3顆大的
(香草精)一小匙
(杏仁精)❦1/2小匙
細砂糖60-100g
鹽1/4小匙
泡打粉一小匙
低筋麵粉260g
無鹽綜合堅果3/4杯
❦杏仁精大潤發就有賣，很便宜一罐40幾元的樣子，食譜的量只會有很淡的杏仁香，如果喜歡重一點可以加1小匙，杏仁沾上巧克力很像pocky的味道！

3 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract (If you want to taste the almond, add 1 tsp)

1/4-1/2 cup (60-100 grams) granulated white sugar

1/4 teaspoon salt

1 teaspoon (5 grams) baking powder

2 cups (260 grams) all-purpose flour

3/4 cup (180 ml) any kind of nuts, toasted

事前作業Preparation：
Preheat the oven to 150℃/300℉.
Line the baking tray with baking sheet.

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.

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

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

蔓越莓克拉芙緹Cranberry Clafoutis

這是一道家常法式甜點，傳統是用去籽櫻桃，因為逛花市剛好看到蔓越莓，就用它來做，顏色大小差不多而且不用去籽。它介於布丁與蛋糕間的口感很特別，如果想要再扎實一點，可以加多一點麵粉。克拉芙緹也是熱食與冰冰吃個有滋味！真的超級簡單～想變換更多口味的話，也可以用李子、西洋梨、蘋果等等。


This French dessert is made with cherry, traditionally. Since I found some fresh vibrant cranberries in the market, why not give it a twist? Plus they don't need to be pitted.

The texture of the clafoutis is between custard pudding and cake. If you prefer a more cake-like clafoutis, add more flour.
I heard that most French enjoy the clafoutis while it's hot. However, I like it cold and firm. The choice is yours!

份量：15cm塔模＋2-3小杯或 一個9寸塔模
serves16
材料ingredients:
蛋 2顆
細砂糖 65-80g
鹽 1撮
香草精 1小匙
低筋麵粉 50g
溫牛奶 200ml
新鮮蔓越莓 約110g
奶油、麵粉少許（抹烤模用）

2 eggs
65-80g sugar
a pinch of salt
1t vanilla extract
50g all-purpose flour
200ml warm whole milk
about 110g fresh cranberries
some butter and flour for preparing the pan