3D繽紛甜點

名人推薦：何肖琼

擔任香港烘焙專業協會主席多年，感觸良多，有欣喜，有苦惱，無論人、事、物都不斷在更迭。烘焙業與別的行業一樣，在這短短數十年，逃避不了興衰，業界同樣面對青黃不接的尷尬境況，具經驗的烘焙師開始衰老，又沒有年輕人願意入行，為此我們積極開班授徒，期望能找到一些具潛質的人承傳烘焙技術。

今年我特別開心，因為有數位學生相繼編寫個人著作，可喜可賀，作為一位老師能見到他們各有成就，獨當一面，並能擁有個人著作，深感榮耀。

梁東成是我第五屆學生，讀書時不愛說話，只是很細心聆聽，本身為人內歛沉實，基本功...

2　 序 Preface
3　 自序 Foreword

蛋糕
8　 荔枝白巧克力蛋糕 Lychee White Chocolate Cake  
10 鏡面牛奶巧克力 Milk Chocolate Parfait Cake 
12 豆腐乳酪蛋糕 Baked Tofu Cheese Cake 
14 覆盆子馬卡龍 Raspberry Violet Macaroon 
16 全麥紅蘿蔔蛋糕 Whole Wheat Carrot Cake 
18 美式乳酪蛋糕 American Cheese Cake 
20 栗子瑞士卷 Chestnut Swiss Roll 
22 芒果拿破崙 Mango Napoleon 
24 壽桃生日蛋糕 Peach Shape Birthday Cake 
26 迷你結婚蛋糕 Mini Wedding Cake 
28 綠茶白芝麻蛋糕 Green Tea White Sesame Cake 
30 雙層巧克力蛋糕 Double Chocolate Cake 

點心
32 罌粟籽蛋糕 Baked Flourless Poppy Seed Cake 
34 鏡面檸檬塔 Glace Lemon Curd Tart  
36 焦糖椰子蛋糕 Caramel Coconut Cake
38 巧克力乳酪布朗尼 Chocolate Yoghurt Brownies
40 葡萄乳酪塔 Baked Rum Raisin Cheese Tart
42 香蕉巧克力松露球 Banana Chocolate Truffle Ball
44 檸檬乳酪蛋糕 Baked Lime Cheese Cake
46 藍莓乳酪塔 Blueberry Yoghurt Tart
48 焦糖山核桃松子仁塔 Caramel Pecan Pine Nut Tart
50 香檳果凍 Champagne Mix~berries Jelly
52 栗子覆盆子夾心 Chestnut Raspberry Meringue
54 義式乳酪蜂蜜蛋糕捲 Honey Cake with Mascarpone Cream
56 櫻桃塔 Cherry Clafouties

餅乾
58 杏仁薄餅 Thin Almond Paper
60 黑海鹽芝麻巧克力球 Sesame Seed Chocolate Ball with Black
Sea Salt
62 義大利手指餅乾 Biscotti
64 松露巧克力餅 Chocolate Meringue Cookies
66 馬蹄圈餅乾 Piping Preyel Cookies
68 杏仁薑餅 Ginger Almond Cookies
70 碎巧克力餅乾 Chocolate Chips Cookies
72 法式巧克力貝殼蛋糕 Chocolate Madeleine
74 凝脂嫩滑冷甜品 Desserts
76 巧克力乳酪塔配血橙冰沙 Chocolate Custard Tartlet with Blood Orange Sorbet
78 蘋果塔佐香草冰淇淋 Thin Apple Tart with Vanilla Ice~cream
80 白酒檸檬冰沙李子塔 White Wine Lemon Sorbet on Plum Tart
82 糖漬香橙塔 Mandarine Melba
84 飛砂走石佐椰子冰沙 Minestone with Coconut Sorbet
86 暖巧克力布丁佐咖啡酒冰淇淋 Warm Chocolate Pudding with Baileys Ice~cream
88 三色法式布蕾 Different Types of Cream Brulee
90 核桃香蕉芭菲 Walnut Banana Parfait
92 提拉米蘇 Tiramisu
94 焦糖蘋果塔佐香草鮮奶油和青蘋果冰沙 Apple Tarte~tatin with Vanilla Cream and Green Apple Sorbet
96 紅酒洋梨佐芒果酪 Red Wine Baby Pear and Steamed Mango Cloud
98 覆盆子果凍佐鮮奶冰淇淋 Raspberry Agar Agar and Milky Ice~cream
100 杏桃麵包布丁 Dry Apricot Bread Pudding
102 迷你巧克力泡芙佐香草冰淇淋 Mini Chocolate Profiteroles with Vanilla Ice~cream
104 芒果乳酪蛋糕 Mango Cheese Cake with Mango Sauce
106 黑白巧克力條 Dark and White Chocolate Slice
108 藍莓乳酪蛋糕佐覆盆子醬 Blueberry Cheese Cake with Raspberry Sauce
110 薑汁白巧克力慕斯蛋糕 Ginger White Chocolate Mousse Cake
112 義式奶酪配青蘋果冰沙 Panna Cotta with Green Apple Sorbet
114 漂浮蛋白佐香草醬 Floating Island with Vanilla Sauce

附錄 Appendix
116 1. 基本餅乾底 Basic Recipe
122 2. 工具介紹 An Introduction to Equipment
124 3. 烘焙製品與溫度 Baking Products and Temperature
125 4. 換算表 Conversion Table
126 5. 糖的種類與運用 Types of Sugar and Usesage

2　 序 Preface
3　 自序 Foreword

蛋糕
8　 荔枝白巧克力蛋糕 Lychee White Chocolate Cake  
10 鏡面牛奶巧克力 Milk Chocolate Parfait Cake 
12 豆腐乳酪蛋糕 Baked Tofu Cheese Cake 
14 覆盆子馬卡龍 Raspberry Violet Macaroon 
16 全麥紅蘿蔔蛋糕 Whole Wheat Carrot Cake 
18 美式乳酪蛋糕 American Cheese Cake 
20 栗子瑞士卷 Chestnut Swiss Roll 
22 芒果拿破崙 Mango Napoleon 
24 壽桃生日蛋糕 Peach Shape Birthday Cake 
26 迷你結婚蛋糕 Mini Wedding Cake 
28 綠茶白芝麻蛋糕 Green Tea Whit...