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