精緻蛋糕

Decorated creations14. 玫瑰泡芙 Gateau Saint Honore

19. 熱情果白芝士球 Passionfruit mascarpone dome

24. 貴妃栗子卷 Chestnut custard roll

28. 伯爵榛子卷 Earl grey cake roll with hazelnut cream

31. 焦糖無花果鬆餅

杯杯甜品

Sheer pleasure in a glass36. 酒香荔枝雪葩 Lychee liqueur sorbet

38. 草莓乳酪意大利雪糕 Strawberry yoghurt gelato

40. 栗子焦糖燉蛋 Chestnut crème brûlée

42. 薰衣草梳乎厘

46. 抹茶豆腐布甸 Green tea tofu pudding

48. 芒果芭菲

51. 玫瑰花慕絲杯 Rose and strawberry parfait

54. 血橙香檳果凍 Blood orange champagne jelly

酥脆批．餅

Crispy pies and cookies58. 鬆酥蘋果批 Apple crumble pie

62. 焦糖果仁撻 Caramel nut tart

66. 軟心朱古力批

71. 檸檬焦糖批 Lemon custard tart

74. 栗子撻 Mont Blanc

78. 抹茶杏仁餅 Green tea macaroons

82. 聖誕曲奇小點 Assorted Christmas cookies

85. 開心果伯爵曲奇 Earl grey cookies with pistachios

夾心蛋糕

Layered whole cakes90. 芒果蛋糕 Mango cake

95. 朱古力松露蛋糕

98. 柚子白乳酪蛋糕 Grapefruit mousse cheesecake

102. 榴槤布甸千層蛋糕 Durian pudding crepe cake

107. 奶油草莓蛋糕 Strawberry cream cake

112. 藍莓軟芝士蛋糕 Blueberry soft cheesecake

116. 栗子奶油蛋糕 Chestnut cream cake

120. 櫻桃朱古力蛋糕 Cherry chocolate cake

124. 榴槤泡芙卷 Durian choux pastry roll

128. 抹茶軟心蛋糕 Soft-centred green tea cupcakes

132. 豆腐芝士蛋糕 Tofu cheesecake

Contents

6. 我的得力助手 Baking needs

9. 漂亮的點綴 Cake and dessert decorations

137. 禮物盒 Home-made cake boxes

目錄

我的得力助手

初進入烘焙世界，

難免會眼花繚亂，

工具會越買越多；

但工具一定要買得對和實用，

以下的得力助手，

讓我節省不少時間和工夫。

Baking needs

Beginners in the baking arts always feel lost in the ubiquitous temptations of

innovative fancy tools. Well, I admit they are quite difficult to resist sometimes.

Only time will tell if a tool is made for you – you’d keep going back to those useful

and practical ones because they save you much time and work.

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量匙 Adjustable measuring spoon只需將量匙的按鈕輕推，便可以分別量度不同的容量。Just slide the knob along the handle and it measures in different units.

手提攪拌器 Hand blender可直接在容器內用手提攪拌器將固體攪碎，毋須轉換容器，方便而直接。It cuts up the ingredients just like a regular blender, saving you the trouble of transferring it from one container to another.

電子磅 Electronic scale電子磅用法簡易，能量度出細微的單位；並可在已負重時將單位調較為「0」重量，方便秤非單一的材料。It is easy to use and highly sensitive. You can easily reset the reading to zero to offset the weight of a container or measuring cup.

矽膠模 Silicone mould可以放入焗爐烘焙糕點，亦可冷藏製作凍餅；容易脫模而不黏黐，在製作時更得心應手。It is oven-safe and it is also freezable. So a silicone mould actually works in the baking step for cakes, and also works for chilled or frozen desserts. It is

never been easier.

磨皮茸器 Zester / grater這個優質的磨皮茸器，可用於磨果皮、硬芝士等。This is a quality zester for grating citrus peel or hard cheeses.

r hhaardit

的磨質的

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Kenwood萬能機 Food processor集多種功能於一身，可用來攪拌、搓揉、打磨、切片、切碎等，為經常入廚者，節省不少時間。Its functions change when different blades are attached. It stirs, kneads, grinds, slices and chops an

those who need to cook often.

手提打蛋器 操作簡易，是烘焙入門者的必備工具。It is easy to use and it is the entry-level equipment for any beginner.

噴槍 Kitchen torch可以輔助凍餅脫模，或是把砂糖、蛋白、水果燒出漂亮的焦色。Fueled by propane, this torch quickly warms up a mould to turn out a cake nicely. It also comes handy in instantly caramelizing sugar, meringue or fruits.

噴油 Oil spray用於需要塗油的食譜上，方便快捷。It is a quick way to grease a pan or tray whenever it is called for in a recipe.

紅外綫温度槍 Heat gun能快速量度温度，宜用於炮製朱古力糕點、焦糖等等。It instantly heats up an object and is handy when making chocolate or caramel.

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漂亮的點綴

漂亮的甜品，

賞心悅目，

彷似一件藝術品，

讓人不捨將它品嘗。

Cake & Dessert Decorations

They don’t just gratify

the sweet tooth,

but they are also

candies for the eyes.

An intricate presentation

prepares your palate

for the ultimate pleasure

what elevates a dessert

to a piece of art.

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糖花瓣 Candied petals將花瓣塗上已打散的蛋白，蘸上砂糖，放入焗爐以約100℃烘焙10分鐘，待乾後，便成了既簡單又清雅的蛋糕裝飾了。Beat an egg white and brush it on petals. Sprinkle sugar on top and bake in a

and elegant garnish for your cake. Just make sure the petals are safe and edible.

朱古力花 Chocolate mesh將免調温的朱古力溶化，待涼後，在牛油紙上擠出你喜愛的花樣，看示範。*附圖的朱古力花用於第116頁「栗子奶油蛋糕」內

pour into a piping bag. Then pipe or drip in Jackson Pollock’s style on a sheet of

* This chocolate mesh is used in the Chestnut Cream Cake on P.116

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銅金朱古力片 Copper glazed chocolate curls將免調温的朱古力溶化，待涼後，在牛油紙上擠圓點，再用匙羹輕抹，放入雪櫃冷藏片刻。待朱古力凝固後，取出，塗上銅金粉即可。

and pour into a piping bag. Pipe round dots on a sheet of parchment paper. Smear

Brush on metallic copper cake decorating glitter.

銀珠 Silver candy beads銀珠是裝飾蛋糕的現成品，無論是配襯朱古力裝飾或水果鮮花，它都起了一個很重要的點綴作用。These are ready-made cake decorations. They add an elegant touch to chocolate or fruit decorations.

結冰紅莓 Frozen berries將用剩的紅莓、藍莓、小紅莓等莓子，放入冰格冷藏，顏色可保持不變，用作裝飾會非常美麗。Put your leftover berries, such as raspberries, blueberries or cranberries in the freezer. It keeps their colours and you can use them as cake decorations later.

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Decorated Creations精緻蛋糕

泡芙：牛奶 250毫升

麵粉 150克

牛油 80克

砂糖 50克

蛋 4-5個

鹽 1/8茶匙

雲呢拿醬 適量

材料 INGREDIENTS

餅底：低筋麵粉 15克

高筋麵粉 30克

牛油 22克

砂糖 12克

蛋 1/4個(打勻)

玫瑰奶油餡：植脂忌廉 150毫升

玫瑰花香膏 1茶匙

酸忌廉 100克

食用紅色素 1-2滴

玫瑰朱古力醬：白朱古力 100克

玫瑰花香膏 2-3滴

食用紅色素 2滴

紅莓糖漿：冷凍紅莓 100克

檸檬汁 2茶匙

砂糖 80克

魚膠片 1.5克

裝飾 ：紅莓 適量

食用金箔

玫瑰泡芙Gateau Saint Honore

Choux pastry250 ml milk

Crust base

Raspberry syrup

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預備：‧預熱焗爐至200℃

‧將麵粉篩勻

‧牛油切成粒狀

‧用冷水浸軟魚膠片

‧低筋麵粉、高筋麵粉篩勻

℃.

意念來自某次法國旅行，回味無窮，憑着記憶，把它依樣弄出來。

Decorated Creations 15

泡芙：1. 牛奶、牛油、砂糖和鹽加熱至完全溶化，關火，拌入雲呢拿醬，攪勻。

2. 拌入已篩麵粉，用打蛋器拌勻。3. 再移至爐中，以中火加熱1分鐘後關火，改用橡皮杓攪拌，將麵糰煮熟。

4. 雞蛋逐個加入麵糰中，用橡皮杓用力翻攪，直至橡皮杓挑起麵糰呈三角形狀。

5. 將麵糰舀進擠花袋內，焗盤鋪上不沾膠布，將麵糰分別擠出16顆小球及8 個圈形。

6. 在麵糰上噴水，以手指輕按球狀的麵糰，修整形狀。7. 以200℃焗15分鐘，膨脹成球型泡芙，取出，待涼。 8. 將焗爐降溫至180℃，再焗餘下的圈形泡芙10分鐘。*看附圖1-8

餅底： 1. 將麵粉、牛油及砂糖以手指搓揑成粒狀。2. 加入蛋液搓勻，以保鮮紙包裹，放入雪櫃冷藏15分鐘。3. 取出，以擀麵棒將麵糰碾平成0.7厘米厚之麵皮。4. 用8厘米直徑的圓形餅乾模印出餅底，以叉子戳上小孔。5. 以180℃焗12分鐘，取出，待涼。

紅莓糖漿：將紅莓、砂糖和檸檬汁用慢火煮15分鐘，拌入已浸軟的魚膠片，拌勻，關火，待涼。

玫瑰朱古力醬：白朱古力隔熱水拌溶，加入玫瑰花香膏及食用紅色素，拌勻。

玫瑰泡芙　做法

1 32 4

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Choux pastry

Crust base

Raspberry syrup

Method

5 7 8

Decorated Creations 17

玫瑰奶油餡：用打蛋器將植脂忌廉與酸忌廉打起， 加入玫瑰花香膏與紅色素，拌勻，放入雪櫃冷藏30分鐘。

合成 :1. 將玫瑰奶油餡擠進球形之泡芙內。

2. 在1片餅底上塗適量玫瑰朱古力醬，鋪上圈形之泡芙，中央部份塗上適量的紅莓糖漿，再鋪上3-4粒鮮紅莓，再擠上玫瑰奶油餡，於四周黏上2粒球狀小泡芙、鮮紅莓及食用金箔作裝飾。其餘材料都跟隨以上方法炮製。

玫瑰泡芙　做法

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