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. 

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

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

一鍋到底巧克力蛋糕One-pot Chocolate Cake

每個人一定都遇到過有重要客人即將來訪可是卻家裡沒東西招待的窘境！那就是我做這個蛋糕的情境XD
這個蛋糕不需要任何機器（如果烤箱不算的話哈哈），如果直接在烤模中攪拌的話甚至連碗都不用，我就是這樣，這樣收拾起來快多了！做蛋糕通常要洗很多鍋碗瓢盆和工具，那是我唯一不喜歡的部份。
雖然材料很簡單，但是這個蛋糕很濃郁，裡面濕潤又鬆軟，碎香蕉丁味蛋糕增添了些口感。它其實單吃就很美味，但是如果你想讓蛋糕升級就不能少了巧克力淋醬～因為淋醬不僅讓蛋糕表面閃耀光澤，也讓蛋糕更加濕潤。我在裡面了櫻桃白蘭地，有點黑森林蛋糕的影子～
牛奶要溫熱才能帶出可可粉全部的香氣，然後記得可可粉要篩過，他超容易結塊的。
這個食譜也能改成純素的版本～只要將奶油改成味道清淡的植物油（葡萄籽油、葵花子油......不要用橄欖油或花生油，味道會蓋過蛋糕），牛奶用豆漿或杏仁奶帶替即可。

Everyone has times when some special guests are coming but you're running out of treats to serve with coffee. That’s when I made the cake. Cause it's simple but good enough to surprise my visitor.
The recipe requires no machine, except the oven. You don't even need a bowl if you stir everything in the cake tin as I did, that makes the cleaning process much faster! Normally, you need to wash many bowls and utensils after the cake is in the oven. That's the only, if any, part of the baking process I don't enjoy.
Though the ingredients are simple, the cake has wonderful deep flavor, fudgy and tender interior, finally the chopped banana gives it some chewiness. It is sooo amazing that you can eat the cake by it own.But If you wanna take it to another level, frost the cake with some simple chocolate ganache! The glaze gives a lovely shine and extra moisture to the cake. I also put some cherry brandy in the ganache inspired by the Black Forest cake.
The milk needs to be warm because beat can bring out the flavor in the cocoa powder. And don't forget to shift the cocoa powder or it'll form lumps in the batter.
If you're vegetarian, replace the melted butter with many kinds of flavorless oil and use almond or soybean milk instead of whole milk.
Enjoy the cake~~
食譜改寫自Recipe adapted from：joy of baking

酥頂藍莓蛋糕 Blueberry Coffee Cake with Streusel Topping

我在Youtube上Cupcake Jemma的頻道偶然看到這個食譜，Jemma說這個食譜簡單可是成品超讚，她講的一點也不錯！
在烤這個蛋糕時我家廚房超香的。肉桂給餅乾酥頂帶來溫暖的香氣，在下面的藍莓蛋糕鬆軟濕潤又充滿著酸甜水果。這個蛋糕比Jemma形容的還要好吃，遠遠超出我的預期（因為實在很簡單XD)！跟布朗尼一樣，這個蛋糕適合熱熱的吃，最好奢華的搭配一球香草冰淇淋或剛打發的鮮奶油，他們融化在蛋糕的畫面實在太誘人啦><
在攪拌藍莓與蛋糕麵糊識別拌過度以免破壞了美麗的大理石紋路！只要拌兩下，最多三下即可（用刮刀切入麵糊再從底部翻上來，這樣算一下）。拌兩下看起來不太夠，可是當你將麵糊倒出時，她們就會形成美麗的旋渦了。
這種蛋糕的英文是coffee cake直翻就是咖啡蛋糕，我一開始很疑惑因為食譜中沒有任何咖啡啊！後來去查資料才知道coffee cake有兩個意思，一個就是一般咖啡口味的蛋糕;另一個定義是指用來配咖啡的蛋糕，不一定要添加咖啡。通常是一大塊四角型的單層蛋糕分割食用，常常添加肉桂、堅果或水果，有時上面會有酥脆的餅乾皮或糖霜．類似杯子蛋糕只是杯子蛋糕是一人份。

I came across this recipe on Cupcake Jemma’s youtube channel. She said the cake was brilliant and she was so right! It’s super easy to make and the result is wonderful.
My kitchen smelled divine when baking the cake. The cinnamon gave the crunchy topping a warm touch and the blueberry coffee cake below was soft, moist and fruity. It was better than what Jemma described in the video and far beyond my expectation. Like brownie, the cake is best served warm with a scoop of vanilla ice cream or freshly whipped cream.
Don’t over mix when combining the berries with the batter to get the marble effect. Just two turns, no more than three. With a spatula cut into the batter then fold it over the blueberries, that’s one turn. It may seem not enough for them to create marble but when you pour the batter out, they’ll form lovely spirals.
I know there’s a lot of people confusing why the coffee cake recipe doesn’t contain any coffee like I did XD.  According to The Cake Kiwi, coffee cake is a class of cakes intended to be served with coffee. Under this definition, a coffee cake does not need to contain coffee. They are typically single layer cakes that may be square or rectangular like a Stollen or loaf-shaped rectangular cakes. Coffee cakes are typically flavored with cinnamon, nuts, and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. Some similarity to teacakes may be found, though teacakes are often smaller individual items served with tea.

健康免冰淇淋機可可冰淇淋（四種材料）Healthy 4 ingredients no-churn chocolate ice-cream

我這個夏天每次回家第一件事就是鑽進冷凍庫給自己挖一大球冰淇淋！我覺得我好像對冰品上癮了，有點擔心～因為我爺爺有很嚴重的糖尿病所以我也是高風險群之一:( 於是我開始找低糖冰品食譜然後多方嘗試，終於被我找到低糖又能無罪惡感滿足我口腹之慾的版本了!!我就跟自己說一定要在夏天結束前貼這個食譜哈哈哈
這冰淇淋食譜好到難以形容！它不用翻攪（大部份不用冰淇淋機的食譜都要每2小時刮鬆才能達到綿密口感）、無油、無加糖、純素無蛋無奶、健康、美味而且容易挖，最讚的是不用冰淇淋機而且超簡單做！只要將四個材料放入果汁機轟隆隆的攪打一番你的冰淇淋液就完成了！
這個冰淇淋一人份（約兩球）是90大卡，跟一般市售品（約230大卡）比起來真的低太多了～

The first thing I do after getting home this summer is dive into the freezer and give myself a big scoop of ice cream. I think I'm addicted to the cold- sweet-treat and I'm worried about that because my grandpa had diabetes, that means I had a high risk of having it, too. So I started to search for low sugar ice cream recipes and tried them one by one. Finally, I found the one that satisfies my sweet tooth without any guilt! I told myself that I MUST share the recipe before the summer ended!
This recipe is too good to describe. It’s no-churn, low fat, no sugar added, dairy free, egg free, healthy, tasty and easy to scoop. Best of all, it doesn’t require ice cream machine and take no effort to make. Just put four ingredients into a blender or food processor and your ice-cream base is done!
The calories per serving (about two scoops) are only 90kcal, that’s much less than the store bought product which is about 230kcal.

巧克力起司蛋糕Chocolate Cheese Cake

(這個食譜原本是年初時上傳的，現在補上英文)

我遇到一個對巧克力過敏的小朋友，真心地為他感到惋惜～沒有巧克力的人生是黑白的！尤其是寒流來時，只要巧可力吃完就很痛苦！這時就算外面下雪（天啊上次霸王級寒流還真的下雪）我也要去買巧克力。但是我喜歡苦一點的，see's我完全無法接受（雖然他很有名，有朋友去美國玩就容易收到），太甜喉嚨會癢.......

巧克力已經夠罪惡，再加起司...噢噢真是太超過了！

(I uploaded this recipe at February this year,  now I add English version to share this amazing dessert  with more bakers.)

I feel really sorry for kids who are allergic to chocolate. For me, the life without that dark, rich, bitter sweet magic bean is unimaginable. Chocolate is necessity especially in winter, I can't endure the coldness without the energy it gives to my body and soul. 

This cake is a combination of two of my favorite ingredients: chocolate and cheese. What's more, it's no-bake can set without gelatin!

食譜改寫自recipe adapted from：carol自在生活
份量：15x15cm方模square tin ＋直徑7cm圓模round tin

餅乾底Cookies base

Ａ	奇福餅乾 cookies	70g
Ｂ	奶油/椰子油 melted butter or coconut oil	40g

巧克力起司蛋糕Chocolate Cheese Cake

Ｃ	苦甜巧克力 dark chocolate	130g
Ｄ	奶油乳酪（軟化） cream cheese	150g
Ｅ	溫牛奶 warm milk	50g
Ｆ	糖 caster sugar	30~40g
Ｇ	鮮奶油（冰的） cold heavy cream	150g

巧克力淋醬Chocolate ganache

Ｈ	苦甜巧克力 dark chocolate	100g
Ｉ	鮮奶油 heavy cream	200g

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

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

優格舒芙蕾Yogurt Soufflé (simple version)

大衛齙森牧師說過舒芙雷是他吃過美味的甜點！可是我從來沒吃過，台灣超少賣（因為它的美太短暫......)所以只好自己做啦～法國有舒芙雷專賣店，有甜有鹹可是很貴==(其實他就只是空氣嘛...成本超低）好想去看看

它的口感真的很難形容，上面脆脆，裡面像雲又像棉花糖，很輕柔軟嫩，如果烤半熟中間還會有像卡士達的醬，反正你們自己吃吃看

Souffler 的意思是「膨脹」，出爐後5~10分鐘就會塌陷，講究一點的話可以在中間挖個洞，倒入Creme anglaise(很像卡士達醬可是比較稀) Umm....gorgeous!


份量：4盅
舒芙雷 
Ａ 蛋黃     2顆 
Ｂ 無糖優格   30g 
Ｃ 低筋麵粉   30g 
Ｄ 蛋白     2顆 
Ｅ 細砂糖      30~40g 

模型
Ｆ 冰奶油  適量
Ｇ 細砂糖  適量

裝飾
Ｈ 糖粉     適量

焦糖布丁Crème caramel

布丁算是我第一個做的甜點，因為媽媽超愛吃！上面黑黑的是香草籽




份量：7~8杯

布丁

Ａ	香草莢	1/2根
Ｂ	牛奶	450g
Ｃ	全蛋	3顆
Ｄ	糖	45~55g
Ｅ	萊姆酒	2t

焦糖

Ｆ	細砂糖	50
Ｇ	水	15

南瓜起司蛋糕

第一個甜點當然要夠經典啦！這款南瓜起司蛋糕的比例超好，南瓜加的不多不少，濃郁又不搶味~好多人說這是最好吃的起司蛋糕之一！重點是它超簡單，只要有一台果汁機，所有材料依序加下去攪打一番就可以送烤箱！熱的吃很鬆軟，但是冰過整個南瓜和起司的味道更融合，絲滑濃郁程度不輸慕斯～～所以我只有第一次做事用這個量，之後都要double才夠吃呵呵

份量：6吋x1+1小盅

餅乾底

Ａ	奇福餅乾	60g
Ｂ	奶油/椰子油	30g
Ｃ	奇福餅乾	17g

南瓜起司蛋糕

Ｄ	奶油乳酪（軟化）	200g
Ｅ	糖	57g
Ｆ	蛋	2顆
Ｇ	玉米粉	22g
Ｈ	熟南瓜＊	270±20g
Ｉ	無糖優格/優酪乳＊	170±20g

＊南瓜泥與優格的份量視南瓜水分而定(例如：栗南瓜比較乾就用250g的南瓜泥加190g的優格）

巧克力拉花

Ｊ	可可粉	1t
Ｋ	熱水	1t