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. 

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.

摩卡慕斯

不是我要說，這個慕斯蛋糕美到可以放在頂級法式甜點店玻璃櫥窗內！咖啡的苦味剛好中和的巧克力的甜味，所以我不另外放糖，超摩卡的～我承認，這個蛋糕有點太華麗，也可以只做慕斯單吃。這個慕斯作法超簡單，不用打發不用吉利丁，最棒的是超美味！上面的馬斯卡彭起司也很好吃～

食譜改寫自： HowToCookThat
份量： 15x15cm方模  切成10份
慕斯
Ａ. 無糖即溶咖啡粉   1T(泡一杯150cc咖啡的量)
Ｂ. 鮮奶油    275g
Ｃ. 蛋黃    4顆
Ｄ. 苦甜巧克力    235g
餅乾底
Ｅ.奇福餅乾  60g
Ｆ.奶油  35g
組合
Ｇ. 海綿蛋糕   1片
Ｈ. 無鹽熟堅果（我用杏仁） 適量
擠花裝飾
Ｉ. 馬斯卡彭起司  70g
Ｊ. 細砂糖  7g
Ｋ.裝飾巧克力   適量

抹茶提拉米蘇

提拉米蘇一直是我最喜歡的甜點之一，帶點淡淡的苦味，又濕潤～最近有抹茶粉，做了不少日系洋果子，抹茶剛好襯托出馬斯卡彭乳酪的甘甜。一直耳聞有甜點店用抹茶或烏龍茶做成提拉米蘇造成轟動，可是單價不低，買不起只好自己做囉～～希望有一天能吃吃看自己的跟店內做的有什麼不同？如果懶得做抹茶蛋糕也可以省略，裝在杯子裡當慕斯吃也超讚!

份量：9吋圓模
Ａ. 抹茶海綿蛋糕  9吋2片
Ｂ.蛋黃  4顆
Ｃ. 砂糖   40g
Ｄ. 牛奶  1/2杯
Ｅ.鮮奶油  2/3杯（冰的）
Ｆ.香草精  1/2t  (可省略)
Ｇ.馬斯卡彭乳酪  300g
Ｈ.抹茶粉  1.5t
Ｉ.抹茶粉  適量