Author: Jean

日本丸久小山園 “五十鈴” 抹茶戚風, 這款抹茶粉在小山園眾多抹茶粉中是定調在”飲用抹茶粉”, 但也可以用在甜點上, 不但有抹茶的清香, 而且趁新鮮吃還會回甘; 用在奶油霜裡又更加出色, 完美的保留了五十鈴的所有優點, 清香的茶韻, 細微卻恰到好處的澀味, 加上後味的甘甜, 與柔軟的戚風形成絕美的搭配

Japanese Marukyu Koyamaen “Isuzu” matcha chiffon cake! This matcha powder is high-end drinking matcha. It not only has an aroma and slightly bitter taste but is also followed by a sweet aftertaste (umami). When it meets buttercream, all the highlights are melted in the cream. Its bright tea aroma, delicate and slightly bitter, comes with umami. Paired with tender chiffon, they become the perfect match for matcha lovers.

日本丸久小山園 “五十鈴” 抹茶戚風, 這款小山園是定調在飲用抹茶粉, 但也可以用在甜點上, 不但有抹茶的清香, 而且趁新鮮吃還會回甘, 現在全球物流不穩定, 下一包不知道有沒有著落, 此款絕對是錯過可惜的一款超限定口味

Japanese Marukyu Koyamaen “Isuzu” matcha chiffon cake! This matcha powder is one of the drinking matcha brands of Marukyu Koyamaen, but it can also be used in confectionery. It not only has an aroma and slightly bitter taste but is also followed by a sweet aftertaste (umami). This limited edition will run out fast. Make sure to try it before it’s gone.

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感覺人隨著年紀, 口味會慢慢改變, 記得小時候喜歡吃白巧克力, 慢慢變成牛奶巧克力, 現在年紀到了, 最喜歡的變成黑巧克力了

品嚐法芙娜苦甜巧克力戚風, 就像是經歷一段人生, 先是聞到濃郁的香味, 搭配深沉的口感, 接著有一些些苦味澀味, 最後帶出完整的可可風味, 這種回甘的感覺, 或許就是讓人會一直慢慢走下去的原因吧

怕苦的人可以選擇加購”自製手工藍莓醬”, 就變成連小孩也喜歡的藍莓巧克力戚風囉! 使用新鮮藍莓細細熬煮而成, 吃得到完整藍莓顆粒, 藍莓醬將會另外附上, 加的比例可以自行調整, 多的拿來塗吐司也超~好~吃~

使用 100% 法芙娜可可粉, 使用量為一般市面巧克力戚風的兩到三倍, 口感更為濃郁深沉, 可可戚風製作上難度更高, 每日限量 6 顆, 預計再一個半月會下架, 喜愛黑巧克力的人動作要快!

The purpose of life is to live it, to taste experience to the utmost, to reach out eagerly and without fear for newer and richer experience.
— Eleanor Roosevelt

A little bitterness can make food more interesting and have become beloved. Furthermore, there are cases where some bitterness could be healthy. Antioxidants, which aid in metabolism, account for the bitter taste in dark chocolate and coffee.

Valrhona bittersweet chocolate cake is a rich, flavorful, fluffy, and tender dark chocolate cake. With a hint of bitterness, it makes every bite taste more like life: heavy, flavorful, sometimes bitter, yet, still enjoyable.

Limited-Edition 期間限定

This chiffon cake is made of Korean honey citron tea, Japanese yuzu juice, and Boyajian orange oil. There layers of sour, citrus aroma, and slightly bitter taste in just one bite. Try it before it’s gone!

期間限定!

使用簡單成分的韓式蜂蜜柚子茶, 日式柚子原汁, 香橙精油, 交織出豐富的層次, 入口先感受到柚子汁的酸味, 接者是柳橙及柚子皮在鼻腔的香味, 最後舌頭感受到微微的澀味, 清爽又滿足.

點綴以食用級 24K 金箔, 非常適合送給常關心你的人來表達謝意

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There are mainly three kinds of vanilla beans: Madagascar, Mexican, and Tahitian. Madagascar bourbon vanilla beans are the most popular type of vanilla, resulting from their clear and creamy flavor. Tahitian vanilla beans are the most expensive type of vanilla beans. The aroma is floral with undertones of ripe fruit with a deep, rich flavor that includes cherry-chocolate, licorice, and caramel.

We use only grade A Tahitian vanilla beans. They provide floral and fruity flavor, which is a perfect pair for our fluffy cakes. These tiny little seeds floating in the cake. They are not dirt or sand. They are delicate small Tahitian black pearls in the cake.

最常見的香草莢有三種: 馬達加斯加, 墨西哥, 以及大溪地香草莢. 馬達加斯加香草莢是最被廣泛使用的香草莢, 因為他的香草味非常的香濃鮮明, 大溪地香草莢通常雖然比較昂貴, 但它的香味帶有花香, 成熟的果香 (調性是櫻桃巧克力, 甘草, 和焦糖味).

我們只使用 A 級的大溪地香草莢, 這種香草莢非常適合跟輕柔的戚風蛋糕搭配. 你可以看到蛋糕裡充滿了許多小小黑黑的香草籽, 這些不是灰塵也不是髒東西, 他們就像許多大溪地黑珍珠一樣珍貴呀!

More about Tahitian vanilla beans 關於大溪地香草莢:
http://bit.ly/TahitianVB

Reference 參考資料:
https://www.spicesinc.com/p-5409-spice-cabinet-101-vanilla.aspx
http://bit.ly/MadagascarTahitianVB

Naked chiffon cakes do not have whipping cream covering. They tend to dry out if not protected. No matter you put them in room temperature or in the refrigerator, make sure you seal them and keep them from contacting airs. You could use the original hexagonal origami packaging, any airtight container, or zip lock bags. Just remember to keep it airtight to keep the moisture.

If you put the cake in the refrigerator, the cake may become a little bit harder than usual. You could microwave a piece for 20-30 seconds, covering with a damp hand towel or wet paper towel. The cake will regain texture and become super soft and moisturized.

Cakes with buttercream could be stored at room temperature for two days. The purpose that we refrigerate the cake before delivery is to keep the shape during transportation. You can enjoy a buttercream chiffon cake both at room temperature and refrigerated. The texture and flavors are different. Just try it.

戚風裸蛋糕因為沒有塗一層鮮奶油保護, 所以最怕水分蒸發乾掉, 保存的時候不管是室溫還是放冷藏, 都要密封好, 避免水氣散掉. 可以用包裝的六角形摺紙包好, 也可以移到保鮮盒或是夾鏈袋裡封好, 重點就是要避免空氣流通, 保持住水分.

冷藏可能會讓蛋糕變得稍硬一些, 要吃之前可以切一塊下來, 放到微波爐裡, 蓋一塊濕布 (或濕的餐巾紙), 微波 20-30 秒, 蛋糕就會變軟, 比剛出爐還要好吃.

有奶油霜的蛋糕其實還是可以放在常溫保存, 奶油泡泡在運送前會先將奶油霜蛋糕冷藏, 是為了讓奶油霜定型, 運送的時候比較不會被震壞. 至於奶油霜蛋糕是常溫比較好吃, 還是冷藏比較好吃呢? 常溫跟冷藏的口感不太一樣, 就看個人喜好囉!