蛋糕類 CAKES 牛油蛋糕杯 68 Cup Cake 黑森林芝士瑞士卷 70 Black Forest Cheese Swiss Roll 特濃朱古力蛋糕 72 Baked Chocolate Cake 脆脆藍莓鬆餅 74 Blueberry Muffin with Cru

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目錄 CONTENTS 前言 FOREWORD 2 自序 PREFACE 4 22 40 慕斯和雪糕 MOUSSE & ICE-CREAM 荔枝慕斯杯 10 Lychee Mousse Cup 栗香榛子慕斯蛋糕 12 Chestnut Praline Mousse Cake 青檸慕斯蛋糕 14 Lime Mousse Cake 森林莓乳酪慕斯蛋糕 16 Forest Berry Mousse

Blackberry Marble Ricotta Cheese 芒果芝士餅 32 Mango Cheese Cake 豆腐乳酪芝士餅 34 Bean Curd Yoghurt Cheese Cake 焗朱古力意大利芝士餅 36 Baked Chocolate Mascarphone Cheese Cake 焗維哥達芝士餅 38 Baked Ricotta Cheese Cake 焗雲石芝士餅

2 目錄 CONTENTS 前言 FOREWORD 2 自序 PREFACE 慕斯和雪糕 MOUSSE & ICE-CREAM 荔枝慕斯杯 10 Lychee Mousse Cup 栗香榛子慕斯蛋糕 12 Chestnut Praline Mousse Cake 青檸慕斯蛋糕 14 Lime Mousse Cake 森林莓乳酪慕斯蛋糕 16 Forest Berry Mousse Cake 菠蘿椰子慕斯蛋糕 18 Pina Colada Mousse 蜜糖玫瑰慕斯蛋糕 20 Honey and Rose Mousse Cake 士多啤梨雪糕 22 Strawberry Ice Cream 開心果雪糕 24 Pistachio Ice-cream 焦糖雪糕 26 Caramel Ice Cream 芝士餅 CHEESE CAKES 黑莓維哥達雲石芝士餅 30 Blackberry Marble Ricotta Cheese 芒果芝士餅 32 Mango Cheese Cake 豆腐乳酪芝士餅 34 Bean Curd Yoghurt Cheese Cake 焗朱古力意大利芝士餅 36 Baked Chocolate Mascarphone Cheese Cake 焗維哥達芝士餅 38 Baked Ricotta Cheese Cake 焗雲石芝士餅 40 Baked Marble Cheese Cake 焗藍莓芝士餅 42 Baked Blueberry Cheese Cake 曲奇及撻類 COOKIES & TARTS 杏仁曲奇 46 Almond Cookies 果仁粟米片曲奇 48 Cornflake Cookies 薑餅人曲奇 50 Gingerbread Cookies 美式榛子朱古力曲奇 52 Hazelnut and Chocolate Chips Cookies 白朱古力夾心曲奇 54 White Chocolate Cookies 玫瑰蛋白餅 56 Rose Macaroon 手指餅 58 Lady Fingers 杏仁蛋白脆片 60 Almond Tuiles 蘋果批 62 Apple Tart 鮮果撻 64 Fruit Tart

50 74 94 98 蛋糕類 CAKES 牛油蛋糕杯 68 Cup Cake 黑森林芝士瑞士卷 70 Black Forest Cheese Swiss Roll 特濃朱古力蛋糕 72 Baked

Cakes 朱古力布朗尼蛋糕 80 Chocolate Brownies 合桃杏脯牛油蛋糕 82 Walnut & Apricot Pound Cake 玫瑰海綿蛋糕 84 Rose Sponge

Tiger Stripe Swiss Roll 英式鬆餅 94 Scones 經典甜點 CLASSICAL DESSERTS 軟心朱古力蛋糕 98 Molten Chocolate Cake

Fruit Cold Soufflé 牛油麵包布甸 108 Bread and Butter Pudding 草莓蛋白餅 110 Berry Pavlova 綠茶布甸 112 Green Tea

3 蛋糕類 CAKES 牛油蛋糕杯 68 Cup Cake 黑森林芝士瑞士卷 70 Black Forest Cheese Swiss Roll 特濃朱古力蛋糕 72 Baked Chocolate Cake 脆脆藍莓鬆餅 74 Blueberry Muffin with Crumble 紅莓鬆餅 76 Cranberry Muffin 香檸貝殼蛋糕 78 Madeleines Cakes 朱古力布朗尼蛋糕 80 Chocolate Brownies 合桃杏脯牛油蛋糕 82 Walnut & Apricot Pound Cake 玫瑰海綿蛋糕 84 Rose Sponge Cake 熱牛奶海綿蛋糕 86 Milk Sponge Cake 伯爵茶雪芳蛋糕 88 Earl Grey Tea Chiffon Cake 甘筍蛋糕 90 Carrot Cake 虎皮蛋糕卷 92 Tiger Stripe Swiss Roll 英式鬆餅 94 Scones 經典甜點 CLASSICAL DESSERTS 軟心朱古力蛋糕 98 Molten Chocolate Cake 紅桑子啫喱奶凍 100 Panna Cotta with Berry Jelly 意大利芝士餅 102 Tiramisu 忌廉泡芙 104 Cream Puff 熱情果凍梳乎利 106 Passion Fruit Cold Soufflé 牛油麵包布甸 108 Bread and Butter Pudding 草莓蛋白餅 110 Berry Pavlova 綠茶布甸 112 Green Tea Pudding 薑汁梳乎利 114 Ginger Soufflé 法式燉蛋 116 Cream Bruleé 附錄 Appendix 工具介紹 118 Tools 基本餅底製作 120 Basic Cakes 換算表 124 Conversion Guide

4 慕斯和雪糕MOUSSE & ICE-CREAM

6 新手學甜品慕斯和雪糕荔枝慕斯杯 Lychee Mousse Cup

7 材料荔枝茸 130 克淡忌廉 200 克砂糖 20 克砂糖 15 克蛋白 1 隻原味乳酪 40 克荔枝酒 1 湯匙魚膠片 5 克魚膠片 4 克黑加倫子汁 50 克紅桑子汁 50 克荔枝 ( 切小粒 )10 粒做法 1. 將 5 克魚膠片置於不銹鋼碗內, 加入冰水泡 2 分鐘, 瀝乾, 置熱水上坐融, 加入荔枝茸 20 克砂糖荔枝酒及乳酪, 拌勻 Ingredients 130g Lychee purée 200g Whipping cream 20g Sugar 15g Sugar 1 Egg white 40g Plain yoghurt 1 tbsp Lychee liquor 5g Gelatin leaf 4g Gelatin leaf 50g Blackcurrant juice 50g Raspberry juice 10 Lychees (chopped into small pieces) 2. 以電動打蛋器高速拂打淡忌廉至企身, 分 3 次加入荔枝茸內, 以手提打蛋器輕手拌勻 3. 將蛋白及 15 克砂糖置於不銹鋼碗內, 用電動打蛋器隔熱水高速一邊加熱一邊拂打至企身, 離開熱水蛋白分 2 次加入忌廉糊內, 拌勻, 加入荔枝粒拌勻, 平均倒入 6 杯, 置於冰箱冷藏約 3 小時 4. 4 克魚膠片置於不銹鋼碗內, 加入冰水泡 2 分鐘, 瀝乾, 置於熱水上坐融, 加入黑提子汁及紅桑子汁拌勻, 平均倒在荔枝慕斯面, 再置於冰箱冷藏約 1 小時 Tips 貼士 1. 如果不是荔枝出產季節, 可用罐頭代替 2. 荔枝慕斯杯改為 6 吋蛋糕形需多加 3 克魚膠 1. If lychee is not in season, you can use canned fruit instead. 2. When making a 6-inch lychee mousse cake, you have to add 3g more of gelatin into the mousse. Method 1. Soak 5g gelatin in cold water in a stainless steel bowl for about 2 minutes. Drain and heat over hot water until gelatin is dissolved. Add in lychee purée, 20g sugar and yoghurt, and lychee liquor, mix with a spatula. 2. Beat the whipping cream with electric beater until soft peak form. Fold it into the lychee mixture into 3 separate portions and mix slightly with a handheld beater. 3. Place the egg white and 15g sugar in a mixing bowl and then put it on top of a pan of boiling water. Whisk egg white with an electric beater in high speed until soft peak form, remove it from the hot water, fold it into the lychee cream in 2 separate portions, and mix well with a spatula. Add in the lychee dices and mix well. Pour the lychee mixture evenly into six dessert cups and then chill for 3 hours. 4. Soak 4g gelatin in cold water in a stainless steel bowl for about 2 minutes. Drain and heat over hot water until the gelatin is dissolved. Add in the blackcurrant and raspberry juices, mix well, and then pour over the mousse evenly. Chill for about 1 more hour before serving. 慕斯和雪糕芝士餅曲奇及撻類蛋糕類經典甜點 11

8 新手學甜品慕斯和雪糕栗香榛子慕斯蛋糕 Chestnut Praline Mousse Cake

9 材料栗子茸 140 克榛子醬 50 克淡忌廉 170 克牛奶 70 克砂糖 15 克魚膠片 6 克蘭姆酒 / 冧酒 1 湯匙 12 厘米海綿蛋糕 2 片 ( 參閱第 120 頁 ) 做法厘米慕斯模底部包上保鮮紙, 在內圍上一條膠條, 放入一片海綿蛋糕 2. 把魚膠片置於不銹鋼碗內, 加入冰水泡 2 分鐘, 瀝乾水, 置於熱水上坐融, 加入暖牛奶拌勻 3. 以電動打蛋器慢速拂打栗子茸及砂糖至滑身, 加入榛子醬及蘭姆酒拂打至完全混合, 然後把牛奶分 3 次加入栗子糊內, 以電動打蛋器中速拌勻 4. 以電動打蛋器高速拂打淡忌廉至企身, 分 2 次以長膠刮拌入栗子糊內 5. 將一半慕斯糊倒入慕斯模內, 放上另一片海綿蛋糕, 再將餘下之慕斯糊倒入慕斯模內, 置於冰箱冷藏約 4 小時才進食最為理想 Ingredients 140g Chestnut purée 50g Praline paste 170g Whipping cream 70g Milk 15g Sugar 6g Gelatin leaf 1 tbsp Rum 2 pcs 12cm Sponge cake (refer to p.120) Tips 貼士榛子醬最好在蛋糕原料店購買, 超級市場的榛子醬混和了朱古力醬, 比較甜, 味道不夠香濃 Buy rich praline paste from bakery supplies instead of supermarkets, which sell sweet but not rich praline paste with chocolate sauce. Method 1. Wrap the base of a 15cm mousse ring with cling wrap and line the inner side with a plastic strip. Put a slice of sponge cake in the centre. 2. Put gelatin leaf in a stainless steel bowl, and then add in cold water to soak it for about 2 minutes. Drain and then heat over hot water until gelatin is dissolved. Add in the warm milk and mix well. 3. Beat the chestnut purée and sugar with an electric beater in low speed until smooth. Add in the praline paste and rum, and whisk the mixture until blended. Then add the milk into the chestnut mixture in 3 separate portions, and whisk with an electric beater in medium speed until smooth. 4. Whisk the whipping cream with an electric beater in high speed until soft peak form. Fold the cream into the chestnut mixture with a spatula in 2 portions. 5. Pour half of the mousse into the mousse mould, put another piece of sponge cake on top, and then add in the remaining mousse. Chill for 4 hours for the best output before serving. 慕斯和雪糕芝士餅曲奇及撻類蛋糕類經典甜點 13

10 新手學甜品慕斯和雪糕青檸慕斯蛋糕 Lime Mousse Cake

11 材料青檸汁 45 克淡忌廉 200 克砂糖 20 克砂糖 25 克蛋白 1 個魚膠片 7 克青檸青 2 個 12 厘米海綿蛋糕 2 片 ( 參閱第 120 頁 ) 做法厘米慕斯模底部包上保鮮紙, 在內圍上一條膠條, 放入一片海綿蛋糕 2. 用冰水把魚膠片泡 2 分鐘, 瀝乾水, 備用 3. 把青檸汁與 20 克砂糖以慢火加熱至砂糖溶解, 離火, 加入魚膠片攪拌至魚膠完全溶解, 再加入青檸青, 放涼 4. 以電動打蛋器高速拂打淡忌廉至企身, 青檸汁分 3 次加入, 以手提打蛋器拌勻 5. 將蛋白及 25 克砂糖置於不銹鋼碗內, 煮沸一鍋熱水, 接着以隔水加熱的方式, 用電動打蛋器高速, 一邊加熱一邊拂打至企身, 離開熱水, 分 2 次加入忌廉糊內, 以長膠刮拌勻 6. 將一半青檸慕斯糊倒入慕斯模內, 放入另一片海綿蛋糕, 再將餘下之青檸慕斯糊倒入慕斯模內, 置於冰箱冷藏約 4 小時才進食最為理想 Ingredients 45g Lime juice 200g Whipping cream 20g Sugar 25g Sugar 1 Egg white 7g Gelatin leaf 2 Lime zest 2 pcs 12cm Sponge cake (refer to p.120) Tips 貼士青檸青只要青檸皮青色部份, 如切至白色部份, 會有苦澀味 Use only the green part of the lime zest as the white part of lime peel is bitter in taste. Method 1. Wrap the base of a 15cm mousse ring with cling wrap and line the inner side with a plastic strip. Put a slice of sponge cake in the centre. 2. Put gelatin leaf in a stainless steel bowl, and then add in cold water to soak it for about 2 minutes. Drain and then set aside. 3. Heat the lime juice with 20g sugar until the sugar is dissolved. Remove from heat. Add in the softened gelatin and stir until dissolved. Then add in lime zest, mix well, and set aside to cool. 4. Whisk the whipping cream with an electric beater in high speed until soft peak form. Add in lime juice in 3 separate portions and mix well with a handheld beater. 5. Place the egg white and 25g sugar in a stainless steel mixing bowl. Bring a pot of water to slightly boil, place the bowl of egg white on top and beat it with an electric beater in high speed until soft peak form. Remove the bowl from hot water. Fold egg white into the lime cream with a spatula in 2 portions and mix well. 6. Pour half of the lime mousse into the mousse ring, place another piece of sponge cake on top, and then add in the remaining mousse. Chill for 4 hours for a perfect output before serving. 慕斯和雪糕芝士餅曲奇及撻類蛋糕類經典甜點 15

12 新手學甜品慕斯和雪糕森林莓乳酪慕斯蛋糕 Forest Berry Mousse Cake

13 材料草莓藍莓紅桑子茸 160 克淡忌廉 180 克砂糖 40 克原味乳酪 70 克魚膠片 8 克檸檬汁 1 茶匙 12 厘米海綿蛋糕 2 片 ( 參閱第 120 頁 ) 做法 Ingredients 160g Strawberry, blueberry, raspberry purée 180g Whipping cream 40g Sugar 70g Plain yoghurt 8g Gelatin leaf 1 tsp Lemon juice 2 pcs 12cm Sponge cake (refer to p.120) 1. 在 15 厘米慕斯模底部包上保鮮紙, 在內圍上一條膠條, 放入一片海綿蛋糕 2. 用冰水把魚膠片泡 2 分鐘, 瀝乾, 置熱水上坐融, 加入森林莓茸砂糖檸檬汁及乳酪拌勻 3. 以電動打蛋器以高速拂打淡忌廉至企身, 分 3 次加入森林莓茸內, 輕輕拌勻 4. 將一半森林莓糊倒入慕斯模內, 放入另一片海綿蛋糕, 於冰箱冷凍 15 分鐘 5. 再將餘下之森林莓糊倒入慕斯模內, 置於冰箱冷藏約 4 小時 Tips 貼士 Method 1. Wrap the base of a 15cm mousse ring with cling wrap and line the inner side with a plastic strip. Put a slice of sponge cake in the centre. 2. Put gelatin leaf in a stainless steel bowl, and then add in cold water to soak it for about 2 minutes. Drain and then heat over hot water until gelatin is dissolved. Add in forest berries, sugar, lemon juice and yoghurt and mix with a spatula thoroughly. 3. Whisk the whipping cream with an electric beater in high speed until soft peak form. Fold the cream into the berries mixture in 3 separate portions and mix slightly with a handheld beater. 4. Pour half of the berries mixture into the mousse ring. Place one piece of sponge on top and freeze for 15 minutes. 5. Pour the remaining mixture into the mousse ring and chill for 4 hours before serving. 可選擇任何莓子, 只要總份量與上述食譜相同即可, 所有放進魚膠液的材料一定要是室溫 You can use any kinds of berries. Total amount should be as much as stated in the recipe. All ingredients to be added into the gelatin solution must be in room temperature. 慕斯和雪糕芝士餅曲奇及撻類蛋糕類經典甜點 17

14 新手學甜點 Desserts for the Beginners 編著黃品仙編輯郭麗眉翻譯葉翠顏攝影幸浩生設計任霜兒阮珮賢出版者萬里機構. 飲食天地出版社香港鰂魚涌英皇道 1065 號東達中心 1305 室電話傳真網址發行者香港聯合書刊物流有限公司香港新界大埔汀麗路 36 號中華商務印刷大廈 3 字樓電話傳真電郵承印者凸版印刷 ( 香港 ) 有限公司 Author Peggy Wong Editor Cecilia Kwok Translator Tracy Ip Photographer Johnny Han Designer Annie F Yuen Pui Yin Publisher Food Paradise Publishing Co., an imprint of Wan Li Book Co Ltd. Room 1305, Eastern Centre, 1065 King's Road, Quarry Bay, Hong Kong. Tel: Fax: Web Site: Distributor SUP Publishing Logistics (HK) Ltd. 3/F, C & C Building, 36 Ting Lai Road, Tai Po, N.T., Hong Kong. Tel: Fax: info@suplogistics.com.hk Printer Toppan Printing Co (HK) Ltd. 出版日期二一〇年二月第一次印刷二一〇年十月第二次印刷 Publishing Date First Printing in February 2010 Second Printing in October 2010 版權所有不准翻印 All rights reserved. Copyright 2010 Wan Li Book Co Ltd. ISBN

70 莫加杏仁長芭芙 Mocha Almond Puff 72 芒果芭芙層層疊 Mango Puff Layers 74 蟹柳鷄蛋沙律泡芙 Crab Meat and Egg Salad Puff 76 脆脆芭芙 Crispy Puff 78 燭光約

70 莫加杏仁長芭芙 Mocha Almond Puff 72 芒果芭芙層層疊 Mango Puff Layers 74 蟹柳鷄蛋沙律泡芙 Crab Meat and Egg Salad Puff 76 脆脆芭芙 Crispy Puff 78 燭光約目錄 1 2 推薦序 3 前言第一次做西點就能打動你的心清蛋糕的大變身 8 原味牛油蛋卷 Egg Roll 10 日式蜂蜜蛋卷 Honey Roll in Japanese Style 12 抹茶紅豆蛋卷 Mocha and Red Bean Roll 14 焦糖天使蛋卷 Angel Caramel Roll 16