廚房皂 Solid Dish Soap

這次做的家事皂，因為棕櫚油少了 65g，加入了紅棕櫚油。

【油品】Total weight: 750g

1. 棕櫚油 Palm Oil (50%)
2. 椰子油 Coconut Oil (40%)
3. 蓖麻油 Castor Oil (10%)

【粉類】無患子

伯爵紅茶磅蛋糕

今天用兩顆蛋的份量，相同的小模來做磅蛋糕，不加泡打粉也膨脹得非常好。

蛋糕糊約模具的八分滿，烤好後膨脹很多。

【今日材料】

1. 全蛋（室溫）：2 顆（100g）
2. 低筋麵粉：90g
3. 娜麗茹卡錫蘭紅茶粉：10g
4. 伯爵紅茶包：1 包
5. 奶油（室溫）：100g
6. 糖（海藻糖＋和三盆糖）：50g+50g

【表面裝飾】

1. 喜德堡無花果乾、軟杏桃乾、蔓越莓乾：適量
2. 胡桃：5 個
3. 柑橘果醬：1T
4. 水：1.5~2T
5. 糖粉

蔓越莓橙酒戚風蛋糕

還是喜歡輕盈口感的戚風蛋糕，今天就用習慣的配方，加上蔓越莓橙酒風味果醬來做戚風蛋糕。

【今日材料】
〖蛋黃糊〗

1. 蛋黃：3 顆
2. 素焚糖：22g
3. 水：30g
4. 植物油：30g
5. 特級紫羅蘭低筋麵粉：60g
6. 蔓越莓橙酒風味醬：50g

〖蛋白霜〗

1. 蛋白：3 顆
2. 海藻糖：45g

綜合果乾紅茶磅蛋糕

今天臨時決定來做磅蛋糕，因為朋友的小孩竟然連 1/8t 的泡打粉味都吃得出來，所以來試不加泡打粉的磅蛋糕（當然有很多人是不加泡打粉的，只是我還沒試過）。

我想之前的泡打粉也加得太少，所以基本上結果並無不同。

今天以香柚濃縮液加水把果乾、胡桃
先煮過混合，蛋糕出爐脫模後，先
抹上汁液，再把果乾排列上去。

【今日材料】

1. 全蛋（室溫）：50g
2. 低筋麵粉：45g
3. 娜麗茹卡錫蘭紅茶粉：5g
4. 奶油（室溫）：50g
5. 糖（海藻糖＋素焚糖）：26g+22g
6. 喜德堡軟蔓越莓乾：25g
7. 喜德堡軟杏桃乾：2 個切小塊

【表面裝飾】

1. 喜德堡無花果乾：2 個
2. 喜德堡軟杏桃乾：1 個
3. 胡桃：6 個
4. 香柚濃縮液：適量
5. 水：適量
6. 糖粉：適量

櫻花抹茶戚風蛋糕

看到別人做的櫻花戚風蛋糕，想到 Chris 送我的鹽漬櫻花還沒用完，我也動手來做做，順便試一下新配方。

【今日材料】
〖蛋糕糊〗

1. 蛋黃：3 顆
2. 楓糖粒：25g
3. 水：40g
4. 植物油：40g
5. 特級紫羅蘭低筋麵粉：80g
6. 抹茶粉：1.5T

〖蛋白霜〗

1. 蛋白：3 顆
2. 海藻糖：45g

〖裝飾〗鹽漬櫻花泡水後取出，擦乾。

〖烤程〗

1. Miele 6260 上下火功能預熱至 180 度。
2. 放入蛋糕糊後，降溫至 150 度，烤 43 分鐘左右。

上部看起來還不錯

底部還是有些凹。
這個做起來沒有菓子學校配方來得好吃。

黑糖戚風蛋糕

這口感比之前厚重些

【今日材料】
〖蛋黃糊〗

1. 蛋黃：3 顆
2. 黑糖粉：25g
3. 水：40g
4. 植物油：40g
5. 特級紫羅蘭低筋麵粉：80g

〖蛋白霜〗

1. 蛋白：3 顆
2. 海藻糖：45g

〖黑糖水〗

1. 黑糖：12g
2. 水：6g（攪拌均勻，最後加進約一半的蛋糕糊中）

〖烤程〗

1. Miele 6260 上下火功能預熱至 180 度。
2. 放入蛋糕糊後，降溫至 150 度，烤 43 分鐘左右。

奇異果戚風蛋糕

想試試加入不同材料的戚風蛋糕。連續失敗兩個，這個算是外觀成功，可惜奇異果味道太淡。搜尋了一些資料，這次先這樣做做看。

【今日材料】
〖蛋黃糊〗

1. 蛋黃：3 顆
2. 奇異果：1 顆（泥狀去除多餘水分）
3. 植物油：50g
4. 特級紫羅蘭低筋麵粉：80g
5. 素焚糖：20g

〖蛋白霜〗

1. 蛋白：4 顆
2. 海藻糖：40g

Miele 6260 上下火，175度， 預計是烤 30 分鐘，
但因為表面有點裂得太快，降溫至 165 度。

倒扣取出後，底部還不錯。
口感部分：以比較高溫烘烤口感乾一些。
奇異果去太多汁液，所以味道很淡。 

檸檬戚風蛋糕 II Lemon Chiffon Cake

今天依照自己習慣的做法來做檸檬戚風蛋糕。

【今日材料】
〖蛋黃糊〗

1. 蛋黃：3 顆
2. 檸檬汁＋水：30g
3. 植物油：30g
4. 特級紫羅蘭低筋麵粉：67g
5. 檸檬皮：1/2 顆
6. 三溫糖：20g

〖蛋白霜〗

1. 蛋白：3 顆
2. 海藻糖：46g
3. 玉米粉：1t
4. 檸檬汁：1t

檸檬戚風蛋糕

朋友生日許願：希望有個檸檬戚風蛋糕，之前一直沒有把檸檬戚風蛋糕做好，今天再練習一次，還是參考青井聰子做法。

【今日材料】
〖蛋糕糊〗

1. 蛋黃：3 顆
2. 檸檬汁＋水：30g
3. 植物油：30g
4. 特級紫羅蘭低筋麵粉：60g
5. 檸檬皮：1 顆

〖蛋白霜〗

1. 蛋白：3 顆
2. 糖：70g
3. 玉米粉：1t
4. 檸檬汁：1t

抹茶果乾戚風蛋糕

參考青井聰子的戚風蛋糕做法，今天一樣練了三個，第一個失敗。後來綜合了自己原先的配方和青井的配方，外加她的做法，做了這個抹茶果乾戚風蛋糕。

【今日材料】
〖蛋糕糊〗

1. 蛋黃：3 顆
2. 牛奶：45g
3. 植物油：38g
4. 特級紫羅蘭低筋麵粉：60g
5. 抹茶粉：1T

〖蛋白霜〗

1. 蛋白：3 顆
2. 糖：60g
3. 玉米粉：1t
4. 檸檬汁：少許

〖內餡〗喜德堡軟蔓越莓乾＋杏桃乾＋無花果乾＝60g

黑糖戚風蛋糕與麵糊比重

今天一時興起想做個黑糖蛋糕送給朋友，第一個蛋糕在模具底部撒上黑糖粉，造成烤好後底部的黑糖融化而濕黏，但是非常好吃。因為不美觀，又重做了一個芝麻黑糖戚風，感覺還可以，但底部有些上凹，來不及就把這個送給朋友了。晚上一有空，又來做一個看看，這個算是外型還可以的，這讓我想到蛋糕糊比重的問題。

麵糊比重可參考：http://cake101.pixnet.net/blog/post/25942708-蛋糕的麵糊比重


我也拿了一個塑膠小量杯，下次來試試！

果乾戚風蛋糕

做了兩次終於讓果乾比較均勻地散佈在戚風蛋糕中。

材料與之前的戚風蛋糕同，只是加了果乾。

蜂蜜馬賽乳皂 (紅棕櫚油)

繼續練習超脂蜂蜜馬賽乳皂。

【油品】Total weight: 375g+5%

1. 初榨橄欖油：270g
2. 椰子油：70g
3. 紅棕櫚油：35g
4. 超脂乳油木果脂：19g

【蜂蜜】38g

【INS】140

【NaOH】54.5g

【鮮奶冰塊】125g


【精油】玫瑰調和精油


【粉類】玫瑰果粉


【裝飾】金盞花瓣

非常好脫膜

超脂的手工皂質感很滑順

薰衣草蜂蜜皂

今天想做個薰衣草蜂蜜馬賽皂，沒想到出了一點小意外，薰衣草浸泡油短缺25g，以為拿的是橄欖油，後來才發現加的是玄米油！然後亂中又出錯，超脂的乳油木果脂溶化後竟然就給它倒進去所有的油裡面，真是夠了！姑且看看成果吧！

【油品】Total weight: 375g+5%

1. 薰衣草浸泡橄欖油：245g
2. 玄米油：25g
3. 椰子油：55g
4. 棕櫚油：50g
5. 超脂乳油木果脂：19g

【蜂蜜】38g

【INS】133

【NaOH】54g（以沒有玄米油計算）

【冰塊水】124g


【精油】茉莉、薰衣草


【粉類】玫瑰粉紅礦泥、杏桃核仁


【表面裝飾】薰衣草花苞少許

感覺還不錯！

香蕉磅蛋糕

一顆蛋的材料約加入半根香蕉泥，蛋糕糊中另外加入杏仁粉，腰果碎粒，表面撒上杏仁片。感覺還不錯！

草莓磅蛋糕

以新鮮的草莓做磅蛋糕。參考一下網路上的做法，隨意做的一款磅蛋糕。部分草莓打成泥，和入蛋糕糊中，表面切半的草莓可一起進去烤，完成後可再疊上新鮮草莓。

做法可參考之前的文章。

洋甘菊蜂蜜皂

沒想到媽媽用我的皂真的皮膚有改善，信心大增！再做一款洋甘菊蜂蜜皂。

【蜂蜜入皂資訊：英文】

【油品】Total weight: 375g＋5%

1. 洋甘菊浸泡橄欖油：265g
2. 椰子油：60g
3. 棕櫚油：50g
4. 乳油木果脂超脂油（5%）：18g

【蜂蜜】38g

【INS】138

【NaOH】54g

【冰塊水】124g

【粉類】洋甘菊粉、蕁麻葉粉

【裝飾】洋甘菊

金盞花蜂蜜馬賽皂

昨天讀的資料，覺得有趣：【蜂蜜入皂資訊：英文】。今日再試試蜂蜜馬賽皂。

【油品】Total weight: 350g＋5%

1. 初榨橄欖油：265g
2. 椰子油：85g
3. 乳油木果脂超脂油（5%）：17g

【蜂蜜】35g

【INS】145

【NaOH】52g

【冰塊水】120g

【精油】玫瑰

【粉類】玫瑰果粉、金盞花粉

【裝飾】金盞花花瓣

伯爵水果磅蛋糕

越做越順手的磅蛋糕！今天隨意做個伯爵紅茶口味的磅蛋糕，因為昨天幫朋友做了兩個伯爵紅茶戚風蛋糕，懷念伯爵紅茶佛手柑的味道！

【今日材料】

1. 全蛋（室溫）：1 個
2. 低筋麵粉：48g
3. 娜麗茹卡伯爵紅茶粉：5g
4. 泡打粉：1/8t
5. 奶油（室溫）：48g
6. 糖（海藻糖＋本和香糖）：26g+22g
7. 喜德堡軟蔓越莓乾：10g
8. 喜德堡軟杏桃乾：2 個切小塊

【表面裝飾】

1. 喜德堡無花果乾：3 個切半（三個放底部，三個放表面）
2. 胡桃：3 個
3. 柑橘風味果醬水：塗抹表面
4. 加拿大楓糖片：適量

這次無花果乾與胡桃先加入蛋糕糊一起去烤，
烤好再塗上果醬水，約 5 分鐘後，
以保鮮膜包好放涼即可。

蜂蜜入皂資訊

以下文章取自：https://www.soapqueen.com/bath-and-body-tutorials/tips-and-tricks/adding-honey-to-cold-process-soap-tips-tricks-recipe/

{Adding Honey to Cold Process Soap: Tips, Tricks & Recipe}

There are a wide variety of ingredients to customize handmade soap. Oils, colorants, additives and fragrances create a perfectly customized bar. Honey is a popular additive for cold process soap. It has various properties that make it appealing for skincare. In particular, honey is a natural humectant, which means it absorbs moisture from the air. Humectants are great for the skin, as they can help the skin retain moisture. Honey also contains antioxidants and natural sugars which can increase the lather of cold process soap.

While honey has some great benefits for soap and skincare, it can be tricky to work with. Adding honey to cold process soap means you are adding extra sugar. Sugar causes cold process soap to heat up. This also happens when using ingredients such as milk, fruit juices and purees, which also contain natural sugars. When soap heats up after poured into the mold, the soap goes through gel phase. ‘Gelling’ and ‘gel phasing’ in cold process soap refers to a part of the saponification (soapmaking) process where the soap gets warm and gelatinous – up to 180 degrees (around 63 C). Click here to read more about gel phase.

In many cases, gel phase is a good thing! It can result in brighter colors, and give the soap a shinier appearance. But when you’re working with a soap that contains extra sugar such as honey, you may want to avoid gel phase. The extra sugar can lead to an extremely hot gel phase. The hot gel phase can produce cracked soap and a kind of caramelization, which leads to a deep color within the soap. If this happens, the soap is still perfectly fine to use, but it may not be the color you want. In some cases, sugar combined with extreme heat can even lead to a soap volcano. Check out the volcano that occurred when I made soap using coconut milk.

In general, use about 1 teaspoon of honey per pound of soap. You can certainly use more, but keep in mind the more honey you use, the hotter your soap will get. Some soapers add their honey to the soap directly during trace. Others prefer to dilute the honey in a portion of the water in their recipe, and add this mixture at trace. If you’ve never worked with honey in cold process soap before, I recommend keeping your design very simple, as the honey can cause the soap to accelerate and thicken quickly. This can make swirl and complicated designs very difficult.

When working with honey in cold process soap, I recommend keeping temperatures cool. This will help prevent the soap from scorching and caramelizing the honey. Most soapers work with their lye and oils around 100-120° F. When adding honey to my recipe, I like to soap on the cooler side, around 100° F. The more honey you add to the soap, the cooler your soaping temperatures should be. Then, to help prevent the soap from going through gel phase, place the freshly poured soap immediately into the fridge or freezer for at least 3 hours, up to overnight. Sometimes the fridge is not cool enough to prevent gel phase, so a freezer is a better option.

To demonstrate the effects of honey in cold process soap, I made a basic batch and split it into two molds. One mold went into the freezer, while the other soap stayed on the counter at room temperature. In order to really drive my point home, I used 2 teaspoons of honey per pound of cold process soap. This is more honey than I recommend. The large amount of honey in this soap caused it to really heat up! On the left is the soap left on the counter, while the soap on the right was placed in the freezer. The soap left at room temperature became extremely hot. The honey soap that went into the freezer also got quite warm, and went through a partial gel phase. Scroll down to see the process by which these bars were made, and more photos of the end results.

On the left, the soap was left at room temperature. On the right, the soap was placed in the freezer. Because so much honey was used, both soaps experienced gel phase!

Honey Lemon Cold Process Soap70 oz. Lots of Lather Quick Mix
10.1 oz. Sodium Hydroxide Lye
23.1 oz. Distilled Water
12 teaspoons of honey (about 2 teaspoons per pound of soap)
2 oz. Sweet Meyer Lemon Fragrance Oil
2 oz. Pure Honey Fragrance Oil
Fizzy Lemonade Colorant
Yellow Oxide

Note: The recipe below creates about 6.5 pounds of soap, which was poured into two 10″ Silicone Loaf Molds. If you’d like to replicate this recipe for one mold, use the Lye Calculator to resize the batch.

If you’ve never made Cold Process soap before, stop here! I highly recommend checking out our FREE four part SoapQueen.tv series on Cold Process Soapmaking, especially the episode on lye safety. And if you’d rather do some reading, Bramble Berry carries a wide range of books on the topic, including my newest book, Soap Crafting. You can also checkout the digital downloads for that instant gratification factor.

SAFETY FIRST: Suit up for safe handling practices! That means goggles, gloves and long sleeves. Make sure kids, pets, and other distractions and tripping hazards are out of the house or don’t have access to your soaping space. Always soap in a well-ventilated area.

FRAGRANCE PREP: Add 2 oz. Pure Honey Fragrance Oil and 2 oz. Sweet Meyer Lemon Fragrance Oil in a fragrance safe, glass container. Stir gently and set aside until ready to use.

COLOR PREP: Disperse 1 teaspoon of yellow oxide into 1 tablespoon of lightweight liquid oil like sweet almond or sunflower oil. Then in a separate container, disperse 1 teaspoon of Fizzy Lemonade Colorant into 1 tablespoon lightweight liquid oil. Use a mini mixer to disperse any clumps.

ONE: Slowly and carefully add the lye to the water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool.

TWO: Thoroughly melt the Lots of Lather Quick Mix (remember to fully melt then mix your entire container portioning). Once the lye water and the oils have cooled to about 100-110 degrees (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend until thin trace. If you’d like a harder bar of soap that releases faster from the mold, you can add sodium lactate to the cooled lye water. Use 1 teaspoon of sodium lactate per pound of oils in the recipe. For this recipe, you’d add about 4 teaspoons sodium lactate.

THREE: Once the batter has reached a light trace, add the fragrance blend and stick blend for several seconds to combine.

FOUR: Add 1 tablespoon dispersed Fizzy Lemonade Colorant and 1 teaspoon dispersed Yellow Oxide and use a whisk or stick blender to mix in the colorants.

FIVE: Add the honey to the soap batter, and use the stick blender to incorporate the soap into the batter.
SIX: Once the soap has reached a nice thick trace, pour the soap into the molds. Remember, this recipe made two batches of soap. =)

SEVEN: Use a spoon to create a nice textured top. Spritz the top of the soap with 99% isopropyl alcohol to prevent soda ash. One of the soaps went into the freezer, while the other sat out on the counter at room temperature.
After about 30 minutes to an hour, the loaf of soap left on the counter began to go through an extremely hot gel phase. The entire loaf started to caramelize due to the honey content, and the color started to deepen. The center of the soap is the most insulated and the warmest area of gel phase. Check out that dark brown color!

Check out that awesome gel phase in the center of this soap! The extra sugar from the honey increases the temperature of cold process soap.

In addition, you can see that the soap is becoming so hot that the top is cracking. Cracks in soap does not affect the quality, but is an aesthetic issue. Cracking means that due to the heat, the soap is expanding.

The other loaf of soap was left in the freezer overnight. Once removed, it was still a nice creamy color and texture. But once it was unmolded, I noticed on the bottom that the center of the soap still went through gel phase, despite being in the cold freezer. It just goes to show the power of extra sugar in cold process soap! If I had used less honey, this soap most likely would have not gone through gel phase. In addition, soaping  with cooler temperatures will prevent this.

The soap that was placed in the freezer still went through a partial gel phase. 

It’s so interesting to see the difference between the two bars. Clearly, the sugar in both bars caused them to become quite hot. The soap that went into the freezer (shown on the right, below) became hot in the center, where the soap was insulated. The soap that was closer to the outside of the mold stayed cool due to the temperature of the freezer. It’s crazy that a freezer was not able to fully prevent gel phase! If less honey was used, the soap may not have gone through gel phase at all. In addition, soaping with cooler temperatures may have prevented the partial gel phase.

On the left, the soap was left at room temperature. On the right, the soap was placed in the freezer. 

Even more interesting, you can see smell specks throughout the bar on the left, and inside the gelled portion of the soap that was placed into the freezer. Both soaps have been pH tested, and are not lye heavy. In addition, these bars have been used without irritation, so the specks are not lye pockets or crystals. Though I have theories, I’m not 100% sure what these specks are caused from, but it’s clear heat is playing a role. Interestingly, the small specks do not occur in the areas where the soap (on the right) did not go through gel phase. The specks only appear in the gelled portion of the soap. There is also a very clear cluster of white spots all around the gelled center.

One theory is these specks are palm stearic acid. The Lots of Lather Quick Mix contains palm oil, which is made up of several different kinds of fatty acids. One of these is stearic acid, which solidifies at a different temperature. Stearic acid is why it’s so important to always thoroughly melt your entire container of palm oil; the stearic acid tends to sink and solidify first as the liquid oil cools. This means the stearic acid is unevenly distributed throughout the palm oil container. The specks only seem to occur in the areas where the soap became extremely hot. In particular, the ring of white specks in the soap that was placed in the freezer suggests the stearic acid cooled quickly in this area and clustered together.

Another theory is these specks are the sugars in the honey crystallizing. It’s hard to see in the photos, but the soap that was left at room temperature and became very hot has a glossy, shiny texture. When you think about how sugar and honey behaves, it makes sense that when it becomes very hot, it forms a type of crystal…like a rock candy! The overall texture of the soap is extremely brittle and rather crumbly. Most of the bars crumbled as they were cut. Usually, crumbly bars hint at lye heaviness, but these bars are perfectly balanced. Below, you can see the unique texture inside the bars. My big take away from this experiment was 2 teaspoons honey per pound of soap is way too much. =) Another theory is that the heat may have also caused the soap to expand on the inside, and the small dots are mini heat tunnels. Check out this crazy heat tunnel I experienced several years ago!