藍帶初級 基礎甜點第9週 Basic Pastry: Week 9

Charlotte au Chocolat –

Chocolate Bavarian cream cake encased in light chocolate biscuit sponge cake with chocolate flowers.This week is all about mousse, cream, and how to use chocolate creatively. We learned different techniques of how to make elaborate decorations such as flowers and patters.

巧克力Charlotte蛋糕-上面的花是用巧克力做出來的,這週都是關於幕斯,cream,巧克力和如何運用巧克力做成不同的裝飾.

Gateau

Forest Noire –

Black Forest Cake layered with cherry compote with whip cream, and finished with chocolate.

黑森林蛋糕-特殊的是圍在蛋糕邊緣的巧克力片

Gateau Chantilly aux Fraises –

Strawberry cake with whip cream sponge cake layered with whipped cream and strawberries

草莓蛋糕

Charlotte

aux Fruits de la Passion –

Passion fruit Bavarian cream which is encased in a light vanilla biscuit sponge cake.

百香果蛋糕

食譜 Recipe: Brownies布朗尼(簡單 Easy)

對於癡迷巧克力的我來說,即使是做最普通常見的布朗尼,我都會要求用好品質的巧克力塊,而不是巧克力粉.巧克力粉做出來的布朗尼有巧克力味,但卻沒有巧克力塊做出來的濃郁口感

我覺得最好吃的布朗尼就是表面是脆的,上層是輕的,下層是濃郁濕潤又扎實的巧克力塊.而不是輕柔的巧克力海綿蛋糕假裝是布朗尼

要做出這樣的布朗尼

1.      好的黑巧克力 dark chocolate 不建議用牛奶巧克力

2.      要蜂蜜代替部份糖類,因為蜂蜜會增加保濕

3.      加一些些即溶黑咖啡,咖啡跟巧克力非常合,它會幫助帶出巧克力的味道

I am a big fan of chocolate and very strict about its quality. Even with the most common baked products, such as brownies, I believe in only using the finest quality cacao.

Brownies should always be moist and very dense, with at least two layers. The top part should be dry but the bottom part should be moist. Because real chocolate is very heavy, it always settles to the bottom while baking.

The key to making fantastic brownies:
1. Using the best quality dark chocolate available.
2. Whisk the batter in moderately. Brownies do not contain as much air as cakes do. This is why we don’t use baking soda or powder in brownies.
3. Use honey as a substitution for sugar. Honey contributes to the moisture content of the brownies.
4. Another option is to add a dash of instant coffee. It pairs very well with chocolate. You won’t actually taste coffee but it helps to strengthen the taste of chocolate.

Ingredients

·     150 g dark chocolate,chopped 黑巧克力

·      60 g butter 奶油

·      75 g eggs 蛋

·      40 g brown sugar 黃糖

·      30g honey 蜂蜜

·      50 g plain flour 低筋麵粉

·     1/4 tbsp vanilla extract 香草精

·     15 ml  instant coffee 即溶黑咖啡

Method 

1.  預熱烤箱180度

2.  用微波爐溶化巧克力和奶油(不要過度加熱,兩者可一起溶化,稍微放涼)

3.  將蛋,糖,蜂蜜,香草精一起攪拌(糖溶解就好,不要過度攪拌,布朗尼不需要太多空氣)

4.  加入溶化巧克力,即溶黑咖啡和奶油扮勻

5.  加入過篩的麵粉拌至看不見粉就好

6. 烤20-30分鐘,中間用叉子插一下叉子是乾淨的就好了

1. Preheat the oven to 180C
2. Melt the chocolate and butter together in a microwave. Allow to cool slightly.
3. Whisk together the eggs, sugar, honey, instant coffee and vanilla

4. Pour in the chocolate mixture and sift in the flour.

5. Stir gently and thoroughly until combined

6. Bake for about 20-30 minutes until you can run a knife through the center and comes out dry.

英國倫敦 Pieminister

If like pies, you’ll love the aptly named pie shop, Pieminister.

Renowned for wining many top honors, such as Best British Pie from 2009 to 2010 and Great Taste awards from 2005 to 2010, this shop has a variety of wonderful pies from savory to sweets.

I would recommend their award winning “Heidi” Pie, which contains goat cheese, sweet potato, spinach, red onion, and roasted garlic.

如果你喜歡派,一定不要錯過Pieminister.這家已經兩次得到英國最佳派大獎和連續五年最佳口味獎Great Taste Awards.

它有甜派(蘋果派..)和鹹派(牛肉派,雞肉派…..).但是千萬不要錯過它最著名的Heidi pie 內含羊起司,地瓜,菠菜….等

http://www.pieminister.co.uk/

英國倫敦 The Flour Station 麵包房

The Flour Station originated from Jamie Olive’s famous “Fifteen” restaurants in London in 2002 by hand making artisan bread with traditional baking methods.

Over the years, it has continuously been selected as one of London’s ten best bakeries by Time Out magazine, and they’ve also won the Great Taste Award several times.

The Flour Station 麵包房是起於2002年主廚Jamie Olive 的著名餐廳Fifteen,

它以傳統方式製作麵包聞名.這幾年來獲得數次Great Taste Awards,也被Time Out雜誌票選為倫敦十大最好麵包店之一.

http://www.theflourstation.com/index.php

藍帶初級 基礎甜點第8週 Basic Pastry: Week 8

Genoise a la Confiture de Framboises=Genoise sponge layered with raspberry jam

This is a sponge cake with handmade raspberry jam and covered with butter cream.

I like the jam very much, because it tastes totally different from any mass-produced jams you can get from a supermarket. The handmade jam is made directly from high quality raspberry and is specially fresh and aromatic.

Genoise a la Roulade=Genoise sponge roll

This is sponge cake filled with handmade raspberry jam and it is covered with butter cream to become a Swiss roll.

覆盆子蛋糕

典型海綿蛋糕中間夾手工覆盆子果醬,在用奶油霜裝飾整個蛋糕.

我最喜歡的是中間現做的手工覆盆子果醬,是用整顆品質非常良好的覆盆子加糖小火慢慢熬煮至濃稠.香氣十足.跟市面上的果醬有很大的區別

覆盆子瑞士捲

跟覆盆子蛋糕材料相同,只是形狀不同

Gateau Alhambra

Moist chocolate and hazelnut sponge cake, layered with a chocolate ganache and enrobed in chocolate glaze

If you are a big fan of chocolate, this is definitely for you.

巧克力榛果蛋糕中間夾甘那許(ganache),在用甘那許(ganache)包圍整個蛋糕.

最後在淋上巧克力鏡面(chocolate glaze)

這是一個從裡到外都是由巧克力做成的蛋糕,我想這是巧克力迷們心中夢想的蛋糕.

藍帶初級 基礎甜點第7週 Basic Pastry: Week 7

This week we learn how to make three different types of bread:

Soda bread

Brown bread

White bread

Focaccia

Each recipe required us to use a ‘straight mixing’ method. This means to mix all ingredients together. Normally, I prefer bread made by a traditional method, with low fermentation and without sugar or butter.

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Also, we learned how to make very traditional French desserts like madeleines, Gateau au Citron (lemon cake), Gateau aux Fruits Confits (light fruit cake), as well as Pain de Genes a la Pistache (traditional almond and Pistachio cake).

這週學如何做麵包,以前在台灣我都自己做麵包很少去麵包店買麵包,因為我非常愛吃麵包,而且很要求麵粉和其他成份的來源,不太能接受一般用商業酵母速成的麵包.這次學校教的麵包因為時間的關係用直接混合法也不是我喜歡的麵包種類,不過chef做了好多不同形狀麵團除麵包外,還學幾百年來法國傳統小點心Madeleines, 檸檬蛋糕,水果蛋糕,杏仁蛋糕

英國倫敦 Notting Hill Market 露天市場

Notting Hill Market is famous for its exciting atmosphere and interesting antiques, but I would definitely recommend a visit to any of the various food shops there, too

The fruit and vegetables as well as the bread are sold directly from farmers and bakers in the region. It’s a great place to take in while enjoying a delicious snack.

Notting Hill 是倫敦最著名的週末露天市場也是最大規模市場之一,整條街非常的長,販賣的東西只要是以古董物品為主,也穿插小型的蔬果熟食市集,蔬果直接經由農夫販售比一般超市還要便宜新鮮.尤其是麵包蛋糕都是自家烘培非常美味可口,下次有機會來這裡逛逛不妨在此享用午餐.

英國倫敦 The Hummingbird Bakery

The Hummingbird Bakery is famous for its wide variety of cupcakes. It’s a very popular shop because of their cute and colorful baked goods.

When I arrived there, people were already standing in line for these present-like cup cakes.

Surprisingly the chocolate cupcakes are not as sweet as I thought it would be. The batter is very soft and light. The baker doesn’t seem to use a traditional way to make these cupcakes by creaming butter and sugar together. Most likely, they use a chiffon method to make their cake batter. In my opinion, they do a marvelous job at whisking the egg whites to reach the right texture, creating a special softness for cupcakes.

這間蛋糕店最近在倫敦非常熱門,因為它有著各式各樣非常可愛的杯子蛋糕.

不同於一般糕點店,Hummingbird有出版杯子蛋糕的食譜,也是非常暢銷

我在週末抵達這間小小的店,在我前面排了不少人,尤其是小朋友非常興奮不知該選哪個好.

我喜歡它的包裝,連貼紙都是自製的,

小巧可愛的杯子蛋糕真的會令人一天都心情愉悅.

http://hummingbirdbakery.com/

英國倫敦 Princi Bakery

Prini在倫敦市中心,我會注意到這間麵包店是因為它有一個燒柴火的爐子.

在台灣時,我有好常一陣子都在迷戀做出一般麵包店做不出的麵包,從自己養酵母開始,自己磨麥子,唯一沒做就是蓋一個窯爐.

窯爐可以達到高溫4.5百度.一般電烤箱只能到達250度最多.

窯爐烤麵包不僅時間縮減一半而且麵包的含水度大大提升.

This is a very unique bakery with its own wood-stone oven.

Wood-stone ovens are every baker’s dream. They can reach 400-500 degrees consistently. These ovens bake bread twice as fast and compliment the high moisture content and flavor of the dough. This is why most professional Italian pizza makers always choose stone ovens for a higher quality baked product.

Rye flour is many times more expensive than white bread flour, because it’s rare and very good for health. This type of bread definitely is not easy to make. First, every bread maker knows that when dough contains a high amount of water, it becomes very hard to handle or shape. Second, the sour taste shows that the baker uses a very traditional way of raising the dough without adding commercial yeast.

http://www.princi.it/

我買的一個裸麥麵包,外皮很硬,裡頭卻非常的柔軟和濕潤,跟我預料的相同.但是最令我意外的是,吃起來是酸的.我好高興.(絕大一般人都不會這樣想,但是我相信任何一個麵包師都會跟我有一樣的喜出望外的感覺),因為它的酸味是來自自己養的酵母做成的sourdough,在用sourdough養出麵團,完全不靠商用酵母,只能憑麵包師多年經驗來做這種麵包,這是非常高難度不是仿間一般麵包店做的出來.在台灣能做出這種麵包的人可能手指都數的出來.

藍帶初級 基礎甜點第6週 Basic Pastry: Week 6

這週chef繼續教我們如何利用puff pastry 千層酥皮派做出餅乾和水果卡士達餡千層派.

我非常喜歡千層酥皮做出來的餅乾,因為裡面裹了很多糖在放在塗滿上奶油的烤盤上,在烘烤加熱的過程中,奶油和糖因為高溫產生焦糖的作用.出爐時,整間教室都是焦糖的香味,一口咬下非常酥再加上焦糖奶油香.真的無法停下來.

除此之外,還做泡芙.其實泡芙我已經做過很多次了.對我還說最大的收穫不是如何做泡芙,而是學習chef如何將單一的泡芙做成各式形狀還有千變萬化的裝飾.

This week we’re still working on our puff pastry and how to use it to create different baked products, such as Palmiers, Bande Feuillete aux Fruits de Saison.

Palmiers are Crisp Puff Pastry Biscuits.

Bande Feuilletee aux Fruits de Saison is mixed seasonal fruits in sliced puff pastry.

Also, I learned how to prepare choux pastry to make puffs. Although I have made puffs many times, this week class I learned how to use choux pastry to create various shapes and decorations.

Palmiers contain a lot of sugar and are brushed with melted butter. When baking, the heat turns butter and sugars into beautiful caramel. These small biscuits are very crispy and smell heavenly.

英國倫敦:近三百年的糕點店 Nearly Three-hundred year old bakery

Nearly Three-hundred Year Old Original Maids of Honour Bakery and Restaurant

 

Recently, I visited the world renowned Royal Botanic Gardens, Kew. However, my true reason for my visit wasn't just to explore world's largest collection of living plants.

Located adjacent from Kew Gardens is the nearly three-hundred year old Original Maids of Honour bakery and restaurant.

This historical establishment is named after cakes which Henry VIII, King of England, believed to be so special he demanded the recipe for himself. He later kept this secret tart recipe in a locked iron box at Richmond Palace. But, as the century's passed this unique recipe gradually became available to the public in the late 1700's.

在倫敦一定要去世界上種植最多種類植物之一的皇家植物園.

佔地非常廣大.可以逛上一整天.身為糕點迷的我,吸引我的是植物園對面近三百年的糕點店, Original Maids of Honor bakery. 名字的由來是一位服侍16世紀英國國王亨利八世的女士,替國王做了Maid of Honour蛋糕.

因為國王太喜歡這份點心竟要求將這份食譜收藏起來,而且這項糕點只能做給皇室的人享用.直到18世紀這秘密食譜才被他人知道傳給這家糕餅.在西元1千八百多年開始販售到現在

http://www.theoriginalmaidsofhonour.co.uk/