心心好料理

我覺得這種吃法真的滿神奇的，吃起來就跟吃很多層的鮮奶油蛋糕一模一樣，但心情上跟吃切片蛋糕很不一樣！這是一個粗獷版本，因為不用受限於三角形、也沒有蛋糕層滑動位移的問題，你的湯匙多大支就可以吃多大口，並且每一口都能扎扎實實擁有每一層餡料，完全可以滿足貪心大食怪想要猛吃甜點的渴望！

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我用來裝蛋糕的玻璃罐是 SealVax 的真空罐（小），真空可以延長甜點的保鮮時間，慢慢吃也不怕壞掉！

SealVax最棒的一點是他們家的真空機超輕巧，可以直接吸在冰箱上，真的是隨手拈來即可真空。而且用起來非常愉快，我第一次用就有點上癮，因為只要把真空機放上蓋子，磁鐵會自動吸在對的位置，這是我最喜歡的步驟，那個吸住的瞬間手感極好！

感恩讚嘆這麼好用的 SealVax 提供通心粉團購優惠，而且這次不僅台灣的通心粉可享受優惠，跟心心一樣住在美國的通心粉也有福啦！

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A cake jar is an awesome type of dessert! I love directly digging into the jar with a spoon. I can taste all flavors of all layers within one solid spoon. It’s also a good choice for a picnic.

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食材 Ingredients▼

○蛋糕麵糊 Cake Batter

雞蛋 2 顆
egg, 2

糖 25g
sugar, 25 g

可可粉 10 g
cocoa powder, 10 g

溫熱水 35 g
hot water, 35 g

低筋麵粉 25 g
cake flour, 25 g

植物油 20 g
vegetarian oil, 20 g

○可可鮮奶油 Chocolate Whipped Cream

鮮奶油 150 g
whipping cream, 150 g

糖粉 15 g
powdered sugar, 15 g

可可粉 4 g
cocoa powder, 4 g

蘭姆葡萄（可省） 40 g
rum raisin, 40 g

○榛果巧克力 Hazelnut Chocolate Ganache

榛果 35 g
hazelnut, 35 g

苦甜巧克力磚 45 g
dark chocolate brick, 45 g

鮮奶油 40 g
whipped cream, 40 g
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■中文完整圖文食譜：
https://bit.ly/3V4aGix
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步驟 Instructions▼
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●Making the Preparation

1. Thoroughly line baking paper on the baking pan.
2. Separate egg yolk and egg white. Don’t let egg white mix egg yolk.
3. Place the egg yolk into a small bowl. Transfer egg white to a fridge.
4. Add cocoa powder to the small glass with hot water.
5. Mix it well.
   .
   ●Making the Batter
6. Add vegetable oil to the small bowl with egg yolks.
7. Mix it well.
8. Add cocoa water to the small bowl with the yolk mixture.
9. Mix it well.
10. Sieve the cake flour in a small bowl.
11. Mix it well.
12. Transfer the mixture to a fridge.
13. Remove egg white from the fridge.
14. Whisk on low speed until bubbles up. Then, add 1/3 granulated sugar at a time.
15. Add all sugar and whisk until the meringue forms a peak with a hook when lifting the mixer.
    .
    ●Preheating the Oven at 350℉/180℃
16. Add 1/4 meringue to the small bowl with the yolk batter.
17. Mix it well.
18. Pour all the batter back into the mixing bowl with the remaining meringue.
19. Roughly stir the batter with a whisker first.
20. Transfer a spatula to fold and mix the batter well gently.
21. Pour the cake batter into the lined baking pan.
22. Rotate the baking pan to spread out the batter evenly.
23. Transfer to the preheated oven.
24. Bake at 350℉/180℃ for 18 min.
    .
    ●Making the Whipped Cream
25. Pour heavy cream into a mixing bowl.
26. Mix the mixture manually.
27. Mix them with an electric mixer until soft peaks form.
28. Add rum raisin. Mix it well.
29. Transfer the whipping cream to a fridge.
    .
    ●Making the Ganache
30. Add chocolate to the small glass with whipping cream.
31. Transfer to a dehydrated machine to melt the chocolate at 122℉/55℃ for 30 min.
32. If there’s no dehydrated machine, melt chocolate in a double boiler.
33. Place roasted hazelnuts on the board.
34. Finely chop the roasted hazelnuts well.
35. Remove the heated chocolate cream from the dehydrated machine.
36. Mix it well.
37. Add chopped hazelnuts to the small glass with the ganache. Mix it well.
    .
    ◆18 min. later◆
38. It is done when a pick is inserted and comes out clean.
39. Find a 9.5 cm wide cup the same size as the container filling the cake. Press it on the cake to make marks for cutting.
40. Cut 4 round cake slices.
    .
    ●Assembling
41. Place the cake on the bottom first.
42. Add the chocolate whipped cream and spread it out.
43. Add the hazelnut ganache and spread it out.
44. Place them for 3 times.
45. Enjoy!

你吃過美國甜點香蕉布丁嗎？想吃香蕉布丁不用到紐約，在台灣就可以做。

怕太甜不要加那麼多糖就好了，卡士達鮮奶油+香蕉+餅乾，完全沒有不好吃的道理啊！
吃過自己做的高級卡士達鮮奶油香蕉布丁，就不用去紐約名店排隊了！
★ 香蕉布丁口味比較濃郁，不適合一次吃太多，但我喜歡一次做一大罐，
放在冰箱每餐飯後挖一小碗慢慢吃。香蕉布丁本身含蛋奶成分，
如果沒辦法很快吃完，建議使用保鮮效果比較好的容器來裝。

於是我召喚了我家保鮮能力最強的SealVax真空保鮮罐。

SealVax最棒的一點是他們家的真空機超輕巧，可以直接吸在冰箱上，
真的是隨手拈來即可真空。而且用起來非常愉快，我第一次用就有點上癮，
因為只要把真空機放上蓋子，磁鐵會自動吸在對的位置，這是我最喜歡的步驟，
那個吸住的瞬間手感極好！
感恩讚嘆這麼好用的 SealVax 提供通心粉團購優惠，
而且這次不僅台灣的通心粉可享受優惠，跟心心一樣住在美國的通心粉也有福啦！


I am not a big fan of store-bought banana pudding, but I am really obsessed with my homemade banana pudding! I made vanilla custard from scratch with vanilla bean paste, a little rum, and less sugar, which fits the Taiwanese taste. (We always think American desserts are too sweet.) Then, I mixed it with whipped cream which is also made by myself. The pudding tastes fluffy and creamy, like heaven foods! .

食材 Ingredients▼
卡士達醬 400 g
custard, 400 g

◆Custard Recipe： https://bit.ly/3JVoWVR

鮮奶油 375 g heavy cream, 375 g
糖粉 35 g powdered sugar, 35 g
香蕉 約 2 根 banana, 2
香草小餅乾 100 g vanilla wafers, 100 g

■中文完整圖文食譜： https://bit.ly/4bKDkw9 .
步驟 Instructions▼ .
1. Slice 2 bananas and set aside.
2 In a mixing bowl, add heavy cream and powdered sugar.
3. Remove previously made custard from the refrigerator.
4. Release the vacuum seal.
5. Stir the custard well until smooth.
6. Scoop some whipped cream to mix with the custard.
7. Transfer the custard cream back to the mixing bowl.
8. Fold and mix the custard cream with a spatula.
9. Then whisk with an electric mixer until just combined.
10. Prepare a container.
11. Place a layer of vanilla wafers first.
12. Place a layer of sliced banana.
13. Place a layer of the custard cream.
14. Place vanilla wafers, banana, and custard cream until the canister is 80% full.
15. Place sliced banana and crushed wafers for decorating.
16. Cover with the lid. Then, put the vacuum device on the lid. It will be attracted to the correct spot.
17. Press the button on the vacuum device. It will start to vacuum.
18. When the indicator button lowers to the same level as the lid, press the button again to stop vacuuming.
19. Transferring to a fridge can be stored for several weeks.
20. Enjoy the banana pudding after refrigerated for 4 hours! .

萬用香草卡士達醬，簡單的人間美味 Vanilla Custard

我覺得卡士達醬是一個天才發明，材料超簡單也很基本，不過就是牛奶、雞蛋、糖與麵粉，簡直就像是廚房裡有什麼東西搜刮起來撿一撿、倒進鍋子亂煮一通，沒想到組合起來居然成了人間美味，這其中一定有什麼巫術吧！ 卡士達醬的應用很廣，做法學起來幾乎什麼內餡都能用上。

法式甜點中常見的有泡芙內餡、千層酥、各種塔派甜點，台式甜點的話會用在奶油口味的車輪餅、克林姆麵包、草莓甜點或是日式的鯛魚燒，而美國甜點則常見於甜甜圈內餡、波士頓派（跟台灣的波士頓派不一樣）以及香蕉布丁（Banana Pudding，新食譜敬請期待）
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因為卡士達醬是蛋奶製品，保存上需要特別小心，以免遭細菌感染腐壞。
於是我召喚了我家保鮮能力最強的SealVax真空保鮮罐。
SealVax最棒的一點是他們家的真空機超輕巧，可以直接吸在冰箱上，真的是隨手拈來即可真空。而且用起來非常愉快，我第一次用就有點上癮，因為只要把真空機放上蓋子，磁鐵會自動吸在對的位置，這是我最喜歡的步驟，那個吸住的瞬間手感極好！
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感恩讚嘆這麼好用的 SealVax 提供通心粉團購優惠，而且這次不僅台灣的通心粉可享受優惠，跟心心一樣住在美國的通心粉也有福啦！

I think Custard is one of the best things in the world! All the ingredients are common things in pantry. If you want to level up your custard, you can add vanilla and rum to enhance the flavor.

My favorite way to enjoy custard is when it is filled in Taiwanese sweet bread. It may not be the most delicate dessert, but the simple taste is the best for me. .

食材 Ingredients▼
牛奶 250 g

whole milk, 250 g
蛋黃 3 顆
egg yolk,

3 無鹽奶油 30 g
unsalted butter, 30 g

糖 60 g
sugar, 60 g

玉米粉 35 g
cornstarch, 35 g

蘭姆酒 1Tbsp
rum, 1 大匙

香草籽醬 1 小匙
vanilla bean paste, 1 tsp .

■中文完整圖文食譜： https://bit.ly/3Wzh0RK .
步驟 Instructions▼ .
1. In a mixing bowl, add egg yolks, cornstarch, and vanilla bean paste.
2. In a saucepan, add milk and sugar.
3. Stir well and heat over low heat.
4. Cook until the milk is slightly boiling.
5. Pour 1/3 hot milk into the mixing bowl while stirring.
6. Mix it well.
7. Pour the mixture back into the saucepan while stirring.
8. Mix it well.
9. Consistently stir the mixture from the bottom.
10. Cook until the custard is totally thickened.
11. Add unsalted butter. Mix it well.
12. Add rum. Mix it well.
13. Transfer the custard to a SealVax vacuum canister.
14. Cover with the lid. Then, put the vacuum device on the lid. It will be attracted on the correct spot.
15. Press the button on the vacuum device. It will start to vacuum.
16. When the indicator button lowers down to the same level as the lid, press the button again to stop vacuuming.
17. Transferring to a fridge can store for a couple of weeks.
18. Enjoy! .

◆Instagram：xinxin_cuisine
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心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。

圖文出處：心心好料理