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)
135g cake flour
1/2 tsp Gelatine powder
50g Vegetable oil
1 tsp Vanilla extract
3 egg yolks
3 egg whites
1/4 tsp salt
1/2 tsp Lemon juice
90g granulated sugar
7 g Gelatine sheet
180g Cream cheese
65g granulated sugar
250g unsweetened yogurt
1 tablespoon Lemon juice
250g+50g whipping cream
About 30 Strawberries
About 2 tablespoons milk
About 5 Strawberries
事前作業Preparation：Preheat the oven to 160℃/320.
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
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 flour3/4 cup (180 ml) any kind of nuts, toasted
Preheat the oven to 150℃/300℉.
Line the baking tray with baking sheet.
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～
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.
The sponge cake:
90g cake flour, sifted
3 medium egg yolks
30g vegetable oil
3 medium egg whites
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.
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
70g powder sugar
25g white sesame seed
20g unsalted butter, melted
25ml orange juice
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)
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
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
6 egg yolks
75g unsweetened sesame sause
70g air-purpose flour
7 egg whites
1tsp lemon juice
65g caster sugar
white sesame seed for decoration
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!
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