甜蜜週日烘培樂 :: 抹茶千層派 +樱花馬卡龍 :: Matcha Milk Crepes & Sakura Macaroon

September 24, 2015


忙碌了好幾個月終於有空餘時間上烘培課、寫寫文。我和好朋友阿姿偶爾都會參與烘培課程。我們倆都有共同的嗜好:愛手作品、愛玩烘培、什麼都愛玩就對了~ 我們好花心 lol。這不是第一次上課了,之前都有學烘培麵包,做麵包、烘海綿芝麻蛋糕、日式鬆餅豆腐烹飪班等等... 嘿嘿別以為我們很專業,我們還是新手呢!  


至從我換了新工作後,我們少了見面, ex 同事們要看看我 ‘喵樣’的近況 。吩咐說一定要合照~
沒問題,開課前先來張合照唄~久違的合照(惜)
(其實也沒什麼兩樣,我又不是去韓國做手術,喵樣依然存在只是憔悴許多  =P )好懷念與舊同事的時光呢!

我是綠茶控,特愛綠茶食品和甜點,所以這次的烘培課程是非去不可,早在一個月我們已經報名參加(一堂課/3小時/RM90人含食材及用具提供)。其實我有點小擔心畢竟很久沒玩烘培了,擔心做不好又浪費錢結果只能光看不能吃,但不勇敢嘗試怎麼知道是否成功呢?

我們在哪上烘培課?
位於 Bangsar 的 Illoha Culture & Language Center. 除了烘培烹飪課程(單日)外還有日語課程,其實我很想學日語可是時間方面暫時無法安排... 希望日後有機會上日語班 Konichiwa =)

我們烘培老師 —— 來自日本的 Miko 老師和她助手 Yuki,她們倆應該是姐妹吧因為樣子都很相似而且都很親切友善,上課沒壓力。老師是以英語教學,偶然發音有點難聽得懂但不會不明白。


————Recipe 分享 ————

今天上的是 抹茶千層派樱花馬卡龍  :: Matcha Milk Crepes & Sakura Macaroon 
Mille Crepes: Egg 2 (size: 45g each) / Sugar 30gq / General purpose flour 120g /
Butter 15g /Milk 250g  (full cream)/ Matcha powder 2g + hot water 1 Tbsp / Salt 


Directions
- Melt butter in a double boiler
- Add hot water of 1 Tbsp into matcha powder and mix well. 

  1. Place flour, sugar and salt in a bowl.
  2. Mix milk and egg in another bowl.
  3. Pour half of 2 into 1, mix until smooth texture and pour it all.
  4. Add matcha and melted butter and mix well. *When the batter has lumps, strain to make it smooth texture.
  5. Grease the pan with oil and heat with medium to high heat.
  6. Once it becomes hot, reduce the heat to low, and pour the 1/2 ladle of batter into a small-pan and bake just one side, as many as possible. 

我們使用的抹茶粉是來自日本,無添加糖分。步驟不難但要把抹茶牛奶煎成一片又一片的薄皮時特別考功夫,剛開始煎的時候需注意火的大小,倒入前需搽上一些油防貼鍋,這份量至少可煎上10-15片,煎了一片又一片,成功煎了15片。把準備好的抹茶薄皮放在一旁備用。


Decoration (Ingredients)
Whipping Cream 230g + 15g for decoration / Sugar 20g / 
Banana 2 / Strawberry 2 / Red bean paste 60g (Azuki-an 日語) 

  1. Place whipping cream and sugar in a bowl and mix with a hang-mixer until stiff peak.
  2. Cut banana lengthwise.
  3. Place one prepared crepe on a plate and cover the crepe with banana, red bean paste and whipping cream. Cover with another crepe and repeat covering with banana, red bean paste and whipping cream to make layers. The last crepe will be the top layer. 

把 Decoration(步驟一)攪拌好後,把香蕉切片。然後把香蕉片和紅豆泥放在剛煎好的抹茶薄皮上,我共有15片所以每隔三片塗上 Cream 後會把香蕉片盒紅豆泥佈滿(個人喜好)。 老師說不用把整片抹茶皮塗上 cream ,因為到最後我們會切成正方形,集中在中間部分塗上就好了。一片又一片疊上,直到最後一片哦!

製作過程中,我不停地碎碎念... 請不要投訴為什麼一片蛋糕會那麼貴,這需要很長時間及做蛋糕的耐心及手藝,品嚐的幕後功臣的那份對甜點的熱情呀~

————Recipe 分享 ————


樱花馬卡龍 Sakura Macaroon
Ingredients (makes about 9 pieces)
A。Almond Powder 20g | Red colour powder 20g
B。 Egg white 20g | Sugar 40g
Salted Sakura flower*
* Leave the salted Sakura flower in water for about 30min to eliminate salt.
Wrap in kitchen paper and heat in a microwave oven for 30 to 40 seconds to dry.

Directions
*Preheat the oven to 180°c
  1. Mix and shift A。above on the day before.
  2. Place the egg whites and sugar of B。above in a bowl, and warm in a double boiler at 60°c. Beat it with a hand mixer for 3-5mins until it becomes shiny and sticky. 
  3. Add the powder of 1. above to 2. above, and mix. Break any air bubbles by rubbing batter with a rubber spatula (macaronage). It is OK if the batter becomes soft enough. (When you lift the batter, it drops at a slow speed.)
  4. Using a pastry bag filled with 3. above, pipe the batter onto the prepared sheet to make circle of 2 to 3cm in diameter. Rap the bottom of the sheet to flatten the mounds and break any air bubbles. Place the unsalted Sakura flower on the top.
  5. Bake in the oven under 180°c for 2 to 4 mins. When pied is formed, reduce the temperature to 130°c and bake for about 6 to 8 minutes.
Check the firmness and bake for additional 1 to 2mins, if necessary. 
Let cool and remove from the sheet. 

馬卡龍其實有很多種類,比如義大利式的馬卡龍、法式馬卡龍、日本韓國等。我們今天學做的馬卡龍不需要花費太多的時間,只需烘上2-4分鐘即可了。方便又容易,可惜馬卡龍給我的感覺是甜膩膩的甜品,雖然外型可愛但並不是大愛也不抗拒。老人家不適合太甜膩的甜品 =p

我們做的是心型馬卡龍,我畫的還不錯吧?看得出是心型嗎?
選上你喜歡的馬卡龍把日本櫻花放上然後放進烤爐,這真的是來自日本櫻花,好漂亮呀!


期間我們準備馬卡龍的 ‘內餡’,是抹茶口味 Matcha Ganache:
Ingredients (for 14 macaroons) 
Whipping Cream 60g | White chocolate 50g | Matcha 2g | Butter 5g

Directions:
  1. Mix whipping cream and matcha powder and put in a pan. Make it boiled using low-heat.
  2. Pour 1 into white chocolate and mix with whisk to melt completely. *In the case that the chocolate doesn't melt completely, use double-boiler to melt. 
  3. Add butter and melt completely.
  4. Let it cool in chiller. 
噹噹噹~~~
我的抹茶千層派+樱花馬卡龍 大功告成!*掌聲鼓勵鼓勵*


我把做好的蛋糕分享給我的朋友們吃,她們都說不錯呢、滿足感滿滿。
但因蛋糕的夾層有香蕉片的關係,蛋糕不適合保存太久,否則會不新鮮失去了口感呢~

小小聲說:我的馬卡龍有點小瑕疵(已經把它反方向放在碟子上 :p ) 

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16 意見

  1. Replies
    1. 小影抱歉呀!已經被他們掃空空去了~有機會再請你吃喔!

      Delete
  2. 我们可以握手了。同样对抹茶很难抗拒!!
    看到有抹茶口味的一定要先尝试吃!
    好不好吃都要抹茶,很疯!

    ReplyDelete
    Replies
    1. 來~high 5! 哈哈哈,凡事綠茶我都會想試試,我們果然是麻吉呀!
      哈哈哈~ 瘋綠茶唄!

      Delete
  3. 抹茶控在这里!(举手)
    我也是甜点控,嘿嘿
    甜蜜蜜的周末,好好噢,这里都没有类似这样的兴趣班,所以我唯有努力上健身房,哈~

    ReplyDelete
    Replies
    1. 抹茶控請看過來~~~(望過來~)
      我和你相反哦,這裏附近沒有運動場所所以宅家運動好了~

      Delete
  4. 好厉害啊!上烘焙课程好好玩!

    ReplyDelete
    Replies
    1. 珊姑娘,嘻嘻嘻~ 我們有樣學樣,亂學亂烘 :p
      不過真的好好玩呀,尤其聽見烤爐 "叮~” 一聲,好期待又緊張呢!

      Delete
  5. 我也好喜欢绿茶~
    你真是厉害,做的蛋糕看起来好好吃~^^

    ReplyDelete
    Replies
    1. 翠絲特,謝謝你讚賞呀!我還是個新手啊~愛玩玩烘培,嘻嘻,還好不難吃~ :p

      Delete
  6. 哦哦~ 好有趣哦!
    我也想参加这样的活动和课程,下次揪我咩!
    星期六见!!!XD

    ReplyDelete
    Replies
    1. 沒問題沒問題~ 下次我揪你去喔~
      嘻嘻,明晚見喔! :3

      Delete
  7. 阿喵,我觉得我好幸福,因为我是负责扫完最后一块蛋糕的人啊! 哈哈 (窃笑)
    好吃!
    这课原来是日本老师教的啊? 感觉好好玩哦! XD

    ReplyDelete
    Replies
    1. 小妹,謝謝你賞個面試試我做的蛋糕呀,雖然不是很專業,但我想與你分享喔 ^^
      對呀,我很喜歡日本料理,日本老師很美呀!(眼睛發亮的說) =p

      Delete
  8. 虽然知道mille crepe制造过程不简单但看到那个价钱还是会小抱怨一下下啦,嘻嘻 :P

    ReplyDelete
    Replies
    1. Choi Yen, 我非常明白你的感受,因為我也是會喊小貴,哈哈!
      但又愛吃耶~ XD

      Delete

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