波羅脆皮泡芙Puff with cookie-hat

我說過我喜歡所有包餡的甜點。當我壓力大的時候（特別是期末，被無數報告塞滿快崩潰時），奶油泡芙是唯一可以療癒我靈魂的東西>///< 而且一口咬下香甜奶餡爆出來的感覺超美妙的啊雖然吃的時候常常搞得一團糟......

這個泡芙特別的地方就是有餅乾帽子，它不只讓泡芙更可愛，也為泡芙皮加入不同的口感。即使泡芙皮因為冰箱的濕氣而潮軟時，餅乾依然能保持硬度。順帶一提，你也能作小型餅乾泡芙不夾餡直接吃，微鹹的泡芙皮搭配甜餅乾剛好～

泡芙的變化很多元，能自由組合各種口味的泡芙皮、餅乾、內餡或淋醬創造專屬口味～～

很少人知道泡芙麵糊能冷凍貯存！只要把擠好的泡芙連同烤盤紙（步驟6）冷凍至麵糊硬，再將泡芙撥下來裝在夾鏈袋就可以放很久。要烤時不用解凍直接烤，只是烤的時間要延長5分鐘。這樣只要有冷凍泡芙麵糊就隨時能享用剛烤好的酥脆泡芙囉！

裝餡的泡芙一天內要吃完，沒填餡的能在冰箱中保存5天。

I’d say that I love all kinds of desserts that have a creamy filling. Whenever I’m under pressure, especially during final exams month packed by overwhelming homework, cream puffs are the ones that can comfort my soul >///<.   Although eating a puff that has been overfilled would be a mess, the sight that the cream can “explode” at the first bite is fantastic!

What make this puff outstanding is the crunchy cookie-hat. The hat not only looks funny but it gives the puff shell a different texture. Even if the puff has been softened by the moisture in the refrigerator, the cookie-hat will remain crumbly. By the way, you can make smaller cookie-hat puffs and serve it without any filling, because the puff shell is a little salty and balances the sweetness of the cookie-hat. 

You can combine different flavors of puff shell, cream, coating or cookie-dough to create your own puff~

Few people know that the choux pastry can be stored in the freezer. After the dough is piped onto the parchment paper(step 6), put it into the freezer to set. When the dough is completely frozen, pull them off the paper and transfer them into a zip bag. The frozen choux pastry can be baked directly, that is, it doesn’t need to be thawed. The baking time should be about 5 mins longer than the unfrozen one. Now you can enjoy freshly baked puffs any time, as long as you keep some dough in your freezer:)

The puff with filling should be consumed within a day but the one without filling can be stored in the refrigerator for 5 days. 

食譜改寫自Recipe adapted from：Masa 料理ABC

 份量：約15顆(直徑5~6cm)

            Makes 15 cream puffs (2.5-3 inch or 5-6cm)

材料Ingredient :

原味餅乾original cookie-hat

A. 低筋麵粉    25g

B. 奶油           20g(軟化)

C. 細砂糖       20g

all-purpose flour     25g=2.5Tbs

softened butter           20g=1.7Tbs=1/4stick

caster  sugar          20g=2Tbs

泡芙choux pastry

D.低筋麵粉    45g

E. 高筋麵粉   45g

(D&E可換成中筋麵粉   90g）  麵粉先篩過

F. 無鹽奶油    60g

G. 水             150g

H. 鹽                 3g(1/2小匙）

I. 全蛋        約3~4顆

all-purpose flour    90g=3/4cup (sifted)

unsalted butter      60g=4.25Tbs=1/2stick

water                   150g=5/8cup

salt                          3g=1/2tsp

whole eggs             about 3~4

內餡fillings

J.卡式達醬     300g(一份）任何口味皆可

K.鮮奶油        150g

custard             300g=1cup   (You can use any flavor you prefer.)

heavy cream    150g=2/3cup

地中海佛卡夏Focaccia

3/3
focaccia是非常地中海的記憶，很多歐式餐廳都會在餐前上這種麵包，我小時候常去的一家店叫亞得里亞（已經倒了qnq)就有賣亞得里亞餅（類似沒戳洞的佛卡夏），烤得熱呼呼撕開，抹一層厚厚的香料奶油，那個味道真的很令人懷念～
佛卡夏的組合也很多元，常見的有醃橄欖、乾番茄、乳酪、羅勒、大蒜等，也可以對辦撥開夾上生菜和火腿變成輕食風三明治～
其實佛卡夏表面刷越多油越香脆可是我怕胖所以減油了，不擔心的人可以用力地倒下去！
Focaccia makes me think of Mediterranean. Many European restaurants here will serve focaccia as an appetizer. I remember a restaurant my family used to dine in, called Adriatic, sold a bread they called "Adriatic bread" and is very similar to focaccia without the holes. Unfortunately, the restaurant closed when I was ten. Even if it was nine years ago, I still remember the sight of garlic butter melting on the freshly baked bread.
There are many ingredients often combined with focaccia, such as black olives, sun-dried tomatoes, cheese, basil, garlic, etc. (Jamie Oliver even added potato!)
In actuality, the more oil you spread on the dough, the more crispy the bread is, but I reduced the amount used to cut down on calories.

份量：3個
麵糰Focaccia

Ａ高筋麵粉  600g

Ｂ糖 2tsp

Ｃ鹽2tsp

Ｄ乾酵母  2tsp

Ｅ橄欖油  2Tbp

Ｆ溫牛奶  370±30g

bread flour    600g

sugar    2 tsp

salt  2tsp

dry yeast  2tsp

olive oil  2Tbp
warm milk   370 ±30g

香料油Instant infused oil

H 橄欖油  2Tsp

I 乾迷迭香1tsp

J 綜合義大利香料1/2tsp

olive oil   2Tsp

dried rosemary  1tsp

Italian seasoning  1/2tsp 

海鹽  適量
coarse sea salt

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

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)