目錄 Contents 推薦序 Foreword 2 序 Preface 4 清新 慕斯蛋糕 Mousse Cake 1. 芒果樂園 Mango, Mango, Mango 10 2. 紅莓薄荷脆餅 Raspberry, Mint, Crisp 14 3. 甜蜜拖肥咖啡 Vanilla, Toffee, Coffee 18 4. 桃之天使 White Peach, Basil, Lemon 22 5. 香橙雜莓慕斯 Spicy Mix Berries 26 6. 藍莓蜜糖兒 Honey Blueberry 30 7. 椰香黑芝麻 Coconut, Dark Sesame 34 8. 乳酪情迷 Yoghurt, Lemon, Vanilla 38 香濃 朱古力蛋糕 Chocolate Cake 1. 特濃朱古力松露蛋糕 VERO Truffle Cake 70% 44 2. 朱古力三重奏 The Signature 48 3. 迷迭香芝情 Rosemary Chocolate Cheese Cake 52 4. 芋香伯爵 Taro Earl Grey 56 5. 橘子白森林 Mandarin, VERO White Chocolate Truffle 60 6. 紅莓軟心 VERO Raspberry Chocolate Truffle 64 7. 紫醉情迷 Cassis, VERO White Chocolate 68 8. 香茅牛奶朱古力蛋糕 Lemon Grass, Vero Milk Chocolate 72 9. 蘋果園 Apple 76 10. 葡萄之心 Grape 80 11. 白森林 White Forest 84 12. 咖啡松露蛋糕 Lavazza Coffee 88 13. 意大利榛子鬆餅 Giffoni Hazelnuts 92
創意 造型蛋糕 Sculpture Cakes 1. 朱古力沙發 Chocolate Sofa 98 2. 檸檬球 Lemon Ball 102 3. 羞怯小兔 Bashful Bunny 104 4. 泰迪熊 Teddy Bear 109 5. 禮服 Wedding Couple 110 6. 裙褂 Red Chong Sum 112 7. 浪漫玫瑰 Romantic Rose 114 8. 雛菊 Daisy 117 9. 甜心 Sweet Heart 118 10. 手袋 Handbags 120 白天使 Angel 120 繡花蝴蝶 Embroidered Butterfly 121 朱古力皮包 Chocolate Leather 121 黑芝麻格子 Sesame Cushion 122 扭繩皮包 Twist Leather 123 工具 Equipment 126 鳴謝 Acknowledgement 127
清新慕斯蛋糕 Mousse Cakes
Mousse Cake 芒果樂園 Mango, Mango, Mango
11 Mango Sponge Mango Jelly Mango Mousse 組合和裝飾在餅模上預先放一片芒果蛋糕, 唧上芒果慕斯, 然後鋪一層啫喱粒, 蓋一片海綿蛋糕後均勻地唧上芒果慕斯, 然後放上另一片海綿蛋糕, 輕輕按緊, 置入冰箱中冷凍 30 分鐘 ASSEMBLY AND DECORATION Place a piece of mango sponge at the bottom of the ring. Pipe with some mango mousse to cover. Cut mango jelly into small pieces to place on the sponge. Add a piece of sponge on the mousse as the first layer and pipe with the mousse evenly. Then place another piece of sponge on the mousse to cover. Transfer the cake into fridge to chill for 30 minutes. Mango Jelly Mango Jelly Mango Sponge Mango Mousse
海綿蛋糕 Sponge Cake 蛋黃 100 克全蛋 500 克糖霜 375 克蛋白 330 克砂糖 50 克海鹽 2 克餅粉 50 克, 過篩杏仁粉 400 克牛油 ( 融化 )75 毫升新鮮芒果 2 個, 切粒 100g Egg Yolk 500g Whole Egg 375g Icing Sugar 330g Egg White 50g Sugar 2g Sea Salt 50g Cake Flour (sieved) 400g Almond Powder 75ml Butter (melted) 2 pcs Fresh Mango (diced) 做法用攪拌器把蛋黃 全蛋和糖霜混合拂打至呈淡黃色, 並達至雙倍份量 再用攪拌器拂打蛋白, 然後徐徐拌入砂糖和鹽, 直至蛋白變成雙倍份量 跟着, 把 W 份蛋白加入蛋黃混合物內, 徐徐拌勻, 如是者直至完全加入所有蛋白 切記拌入速度不要太快, 否則混合物容易沉澱 接着, 把 W 蛋液與已篩過的餅粉和杏仁粉混合 再倒進剩下的蛋液中, 拌勻後拌入已融的牛油 把混合物倒進矽膠模約 1 厘米厚, 放入芒果粒, 轉放入已預熱的焗爐以 180 烘焙 20 分鐘, 直至變成金黃色 Use mixing machine or hand mixer to whisk egg yolk and whole egg with icing sugar together until in light yellow color and double volume. Use mixing machine or hand mixer to whisk egg white. Then slowly stir in sugar and salt until the volume of egg white is in double. Add W whisked egg white into egg yolk mixture and stir slowly. After mix well, stir in the remaining egg white. Remember not to stir it too quickly, otherwise, the mixture will sink. Mix W egg mixture, sieved flour and almond powder together. Pour this flour mixture into the remaining egg mixture. Mix well. Stir in melted butter and mix well. Pour the mixture onto silicon mat of about 1cm thick. Place mango on the sponge mixture. Bake in a preheated oven at 180 for 20 minutes until the surface turns golden brown colour.
13 芒果啫喱餡 Mango Jelly Filling 芒果果茸 250 克砂糖 40 克魚膠 3 片清水 10 毫升大菜粉 8 克 250g Mango Purée 40g Sugar 3 pcs Gelatine Sheet 10ml Water 8g Agar Agar Powder 做法 將芒果果茸 砂糖和大菜粉混合加熱煮暖, 然後用清水浸軟魚膠片, 混入芒果茸混合物內, 倒進膠器皿裏, 放冰箱冷凍 2 小時 凝固後, 切成約 2 厘米 x 2 厘米的方粒 Warm mango purée, sugar and agar agar powder together. Then soak gelatine sheet with water and mix with warm mixture. Pour into plastic container and store in fridge for 2 hours. After set, cut the mixture into cubes of about 2cm x 2cm. 芒果慕斯 Mango Mousse 忌廉 500 克砂糖 50 克魚膠片 20 克芒果果茸 150 克雲喱拿 2 條 500g Cream 50g Sugar 20g Gelatine Sheet 150g Mango Purée 2pcs Vanilla Pod 做法 把芒果果茸和魚膠片加熱煮暖, 然後將雲喱拿豆莢剖開, 取出種籽, 放進砂糖混合 接着, 用攪拌器把忌廉拂打至雙倍份量 同時地, 把雲喱拿糖和芒果魚膠液混合, 完成後, 涼凍, 徐徐拌進忌廉, 唧入一磅份量的餅圈, 並放進冰箱冷凍 6 小時 Warm mango purée and gelatine sheet together. Then, cut vanilla seeds into half and take all seeds out. Put vanilla seeds into sugar, and mix together. Use mixing machine or hand mixer to whip cream until in double volume. Mix vanilla sugar and mango gelatine together. After done, let cool. Mix with whipped cream gently. Pipe into 1lb cake ring, and store in fridge for 6 hours.
紅莓薄荷脆餅 Raspberry, Mint, Crisp Mousse Cake
15 Raspberry Sponge Cake Mint Jelly Filling Raspberry Mousse Raspberry Syrup 組合和裝飾在餅模上墊放一片紅莓海綿蛋糕, 唧上一層紅莓慕斯, 蓋上另一片紅莓海綿蛋糕, 輕輕按下, 塗上一層紅莓糖漿 薄荷啫喱切粒, 放在已塗紅朱古力牛油的海綿蛋糕上, 再蓋一片紅莓海綿蛋糕, 然後均勻地唧上紅莓慕斯, 放入冰箱冷凍 30 分鐘, 直至凝固, 取出脫模, 噴上紅莓糖漿, 並以紅莓醬 金和新鮮紅莓裝飾蛋糕 ASSEMBLY AND DECORATION Place a piece of raspberry sponge at bottom of the cake ring and pipe with some raspberry mousse to cover. Top with another piece of sponge and press lightly. Cut the mint jelly into small pieces and add on the brushing red cocoa butter sponge. Then place the third pieces of sponge on the diced jelly and pipe some raspberry mousse evenly. Transfer to fridge and chill for 30 minutes until set to unmould. Spray a thin layer of red cocoa butter and decorate with raspberry sauce, golden leave and fresh raspberries. Raspberry Sauce Red Cocoa Butter Raspberry Sponge Raspberry Mousse Raspberry Mint Jelly
紅莓海綿蛋糕 Raspberry Sponge Cake 紅莓果茸 750 克砂糖 400 克蛋白 480 克蛋黃 320 克餅粉 250 克杏仁粉 50 克 做法將紅莓果茸和砂糖加熱至 103, 然後用電攪拌器混合蛋白至挺身 待涼, 按序拌入蛋黃 餅粉和杏仁粉攪至完全混合 接着, 把混合物唧在烘焙蓆 ( 也可以放進兩磅蛋糕模 ), 放入已預熱的焗爐內烘焙 8-9 分鐘 750g Raspberry Purée 400g Sugar 480g Egg White 320g Egg Yolk 250g Cake Flour 50g Almond Powder Cook raspberry purée and sugar until reaching 103. Mix with egg white by electric mixer until peak forms. Let cool. Fold in egg yolk, then cake flour and almond powder. Mix well. Pipe onto baking sheet (or a 2lb cake mould). Bake in oven at 220 for 8-9 minutes. 薄荷啫喱餡料 Mint Jelly Filling 紅莓果茸 250 克砂糖 40 克新鮮薄荷 20 克魚膠 3 片清水 10 毫升大菜粉 8 克 250g Raspberry Purée 40g Sugar 20g Fresh Mint 3pcs Gelatine Sheet 10ml Water 8g Agar Agar Powder 做法 把紅莓果茸 砂糖和大菜粉, 加入清水混合加熱暖和 魚膠片浸軟後混入果茸大菜混合物內 接着, 用咖啡機磨碎薄荷葉, 加入紅莓混合物內拌勻, 倒進膠四方器, 並放進冰箱冷至凝固 凝固後, 取出切成約 2 厘米 x 2 厘米的方粒 Warm raspberry purée, sugar and agar agar powder together with water. Soak gelatine sheet, and mix with warm raspberry mixture. Use coffee blender to blend mint leaf until fine. Add fine mint leaf into raspberry mixture and mix well. Pour into a plastic square container and store in fridge until firm. After set, cut into cubes about 2cm x 2cm.
17 紅莓慕斯 Raspberry Mousse 忌廉 500 克 砂糖 50 克 魚膠片 20 克 紅莓果茸 150 克 檸檬汁 10 克 500g Cream 50g Sugar 20g Gelatine Sheet 150g Raspberry Purée 10g Lemon Juice 做法 把紅桑果茸 砂糖和檸檬汁混合加熱至暖 加 入已浸軟的魚膠片 備用 以攪拌器拂打忌廉 至輕軟 貯於冰箱片刻 取出以膠刮刀把忌廉 輕輕拌入紅桑魚膠混合物 Warm raspberry purée, sugar and lemon juice together. Add soft gelatine into raspberry mixture. Use mixing machine or hand mixer to whip cream until fluffy. Store in fridge. Use spatula to fold whipping cream into raspberry gelatine mixture gently. 紅莓糖漿 Raspberry Syrup 紅莓果茸 100 克 檸檬汁 10 克 砂糖 20 克 100g Raspberry Purée 10g Lemon Juice 20g Sugar 做法 把所有混合加熱 Warm all ingredients together.