自製橄欖油手工皂 DIY 教學｜新手冷製皂配方分享

橄欖油番梘 - 冬天護膚梘

之前分享過 DIY 自製手工皂入門教學，今次終於試咗一直都想整嘅 橄欖油手工皂。

相比用食油做嘅勞工皂，橄欖油皂洗感會更加溫和，亦係好多手工皂初學者都會嘗試嘅配方。製作方法其實同之前介紹嘅冷製皂差唔多，只要材料比例正確，同埋注意安全，就算第一次整都唔算太困難。

今次我加入咗燕麥、咖啡粉同乾花裝飾，做出嚟每一塊都有少少唔同，希望大家都會鍾意！

材料（約 6-8 塊）

• 橄欖油 300 g
• 蒸餾水 108 g
• Lye（氫氧化鈉）41.75 g
• 香薰油／Fragrance Oil 8 ml

可自行加入：

• 燕麥片
• 咖啡粉
• 乾花
• 精油

*因為這個recipe做到差不多二十舊番梘, 所以除了蛋糕模, 我用膠袋"笠"住一個長方型膠盒, 再倒入溶液. 用膠袋打底可以容易脫模, 之後可以用刀切成一舊舊長方型

做法

Step 1：準備材料

先將所有材料量度好。

製作手工皂最重要係準確，所以建議使用電子廚房磅量度每一種材料。

*

Step 2：製作鹼液

將 Lye 慢慢倒入水中。

切記一定係 Lye 倒入水，不可以將水倒入 Lye。

攪拌至完全溶解。

由於混合時會產生高溫及氣體，建議在通風地方操作，同時戴上手套、口罩及護目鏡。

Step 3：加熱橄欖油

將橄欖油加熱至約 110°F（43°C）。

同時等鹼液降溫至大約相同溫度。

使用煮食溫度計會比較容易控制。

Step 4：混合

將鹼液慢慢倒入橄欖油內。

先用刮刀輕輕攪拌，再使用 Stick Blender 間歇攪拌。

攪拌至皂液開始變濃稠，提起攪拌棒時可以在表面留下痕跡

Step 5：加入配料

當可以用棒攪拌到有痕跡, 例如打8字, 就可以加上香味或其他配料

Step 6：入模

將皂液倒入模具。

輕敲幾下，讓氣泡浮起。再用毛巾或厚布包好，放置約 24 小時。

Step 7：脫模

24 小時後即可脫模。

如果仍然比較軟，可以多等一天。

之後切成自己喜歡嘅大小。

Step 8：熟成

切好後放在通風地方熟成 4-6 星期。

熟成完成後，肥皂會更加溫和，亦會更耐用。

小貼士

✔ 一定要使用電子磅量度材料。

✔ Lye 必須倒入水，不可以倒轉。

✔ 全程戴手套及護目鏡。

✔ 製皂工具最好不要與煮食工具共用。

✔ 每種油脂做出來嘅洗感都會有所不同，可以慢慢嘗試自己喜歡嘅配方。

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常見問題

Lye 危險嗎？

只要按照正確步驟操作，並佩戴手套及護目鏡，其實係安全嘅。

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可以只用橄欖油嗎？

可以，不過純橄欖油皂熟成時間會比較長，泡泡亦會少一點。

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點解要等 4-6 星期？

因為冷製皂需要時間熟成，令水份慢慢蒸發，同時令肥皂變得更加溫和。

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可以加入其他材料嗎？

可以，例如：

• 咖啡粉
• 燕麥
• 蜂蜜
• 乾花
• 精油

不過第一次建議先使用基本配方。

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保存方法

熟成後請放在乾爽通風地方保存。

避免長時間浸水，可以延長手工皂使用壽命。

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希望大家會鍾意今次分享嘅橄欖油手工皂！如果大家都有整手工皂，歡迎留言分享你哋最鍾意加入咩材料，大家一齊交流下！😊

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Hong Kong-style Black Forest Cake Recipe (No Cherries, No Alcohol)

 

I've always loved the look of a classic Black Forest Cake, but not everyone enjoys the traditional combination of cherries and kirsch (cherry liqueur).

Growing up in Hong Kong, many bakeries made Black Forest Cakes using grape-flavored gelatin instead of cherries. It was an affordable, kid-friendly alternative that became a nostalgic favorite for many families.

This recipe recreates that classic Hong Kong-style Black Forest Mousse Cake with layers of fluffy chocolate sponge, creamy chocolate mousse, and grape-flavored gelatin. It's completely alcohol-free and perfect for birthdays, celebrations, or whenever you're craving a taste of childhood.

Prep Time: 1 hour
Chill Time: 6–8 hours (or overnight)
Total Time: About 7–9 hours
Servings: 8–10 slices

Difficulty: Intermediate

Ingredients

Chocolate Sponge Cake

• Your favorite homemade 8" chocolate sponge cake or one prepared in advance

Chocolate Mousse

• Dark chocolate

• Heavy whipping cream

• Milk

• Sugar (adjust to taste)

Filling

• Grape-flavored gelatin

• Water

Decoration

• Whipped cream

• Chocolate shavings

• Cocoa powder (optional)

---

Instructions

1. Prepare the Sponge Cake

Bake your chocolate sponge cake ahead of time and allow it to cool completely before slicing it into two even layers.

I baked mine in an 8-Inch Springform Cake Pan, which makes removing the finished cake much easier and helps it keep its shape. 

2. Make the Chocolate Mousse

Bloom the Unflavored Gelatin according to the package instructions.

Heat the milk until warm, then stir in the chocolate until completely melted and smooth. I like melting chocolate in a Heatproof Glass Mixing Bowl, which makes the process much easier and prevents overheating.

Allow the chocolate mixture to cool slightly before adding the gelatin.

Whip the heavy cream until soft peaks form. A KitchenAid Stand Mixer or Electric Hand Mixer makes this step quick and gives the mousse a wonderfully light texture.

Gently fold the whipped cream into the chocolate mixture until fully combined.

3. Assemble the Cake

Spread a layer of chocolate mousse over the sponge cake.

Once the prepared grape-flavored gelatin has set, cut it into small cubes and arrange them evenly over the mousse.

Cover the gelatin cubes with another layer of chocolate mousse before placing the second sponge cake layer on top.

Finish with the remaining mousse and smooth the surface using an Offset Spatula.

4. Decorate

Carefully remove the cake from the mold.

Pipe whipped cream around the edges using Reusable Piping Bags and a 1M Decorating Tip for a professional-looking finish.

Decorate with whipped cream, chocolate shavings, and a light dusting of cocoa powder for the classic Black Forest look. I like using a Vegetable Peeler (or a dedicated chocolate shaver) to make beautiful chocolate curls quickly and easily.

Dust lightly with cocoa powder if desired.

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Tips

• Chill your mixing bowl before whipping the cream for better volume.

• Let the cake chill overnight for the cleanest slices.

• If you enjoy making cakes regularly, a Rotating Cake Turntable makes decorating much easier and gives you cleaner results.

• For a richer chocolate flavor, use dark chocolate with at least 60% cocoa.

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Baking Tools I Used

If you'd like to recreate this cake, here are the baking tools I recommend:

• 8-Inch Springform Cake Pan

• Adjustable Cake Ring

• Offset Spatula

• KitchenAid Stand Mixer

• Electric Hand Mixer

• Heatproof Glass Mixing Bowl

• Unflavored Gelatin

• Reusable Piping Bags

• Wilton 1M Decorating Tip

• Rotating Cake Turntable

Storage

Refrigerator: Store covered for up to 3 days.
Freezer: Freeze for up to 1 month. 

Thaw overnight in the refrigerator before serving.

Final Thoughts

This Hong Kong-style Black Forest Mousse Cake has become one of my family's favorite desserts. While the traditional German version uses cherries and kirsch, many bakeries in Hong Kong replaced them with grape-flavored gelatin, creating a unique version that many of us grew up eating.

If you're looking for an alcohol-free Black Forest Cake or simply want to recreate the nostalgic bakery cakes from Hong Kong, this recipe is a wonderful place to start.

If you try this recipe, I'd love to hear how it turns out. Happy baking!

Easy Electric Crepe Maker Recipe (Small Batch)

Making paper-thin, delicate crepes at home used to feel like a guessing game, but using a handy electric crepe maker completely changes the game!

This clever little gadget comes with its own shallow dipping plate, making the whole process incredibly foolproof. Instead of ladling batter into a hot frying pan and praying it spreads evenly, you simply pour your batter right onto the included plate, dip the heated cooking surface upside down into it for a few seconds, and flip it back over.

It lifts up just the right amount of batter every single time, leaving you with a perfectly round, beautifully even crepe that cooks up in minutes.

Ingredients (Makes a small batch!)

- 1 large egg

- 6 tablespoons milk (which is 3/8 cup)

- 1/4 cup water

- 1/2 cup flour

- 1.5 tablespoons melted butter (plus extra for coating the pan)

- 1/2 tsp almond extract (keeps it from tasting eggy!)

Step-by-Step

1. Whisk the wet ingredients: In a medium bowl, whisk together the eggs, milk, water, and almond extract.

2. Add the dry ingredients: Sift in the flour and whisk until the batter is smooth and lump-free. 

3. Finish with butter: Slowly pour in the melted butter while whisking to combine. Let the batter rest for about 10–15 minutes if you have time (this makes them extra tender!).

4. Cook: Heat a non-stick skillet over medium heat and lightly coat it with a little extra butter. Pour a small ladle of batter into the center and quickly swirl the pan to coat the bottom in a thin layer. 

5. Flip: Cook for about 1 to 2 minutes until the edges start to turn golden brown and lift slightly. Carefully flip and cook the other side for another 30 seconds.

 Notes 📝

Almond Extract is Key: Don't skip the almond extract! It completely masks any heavy egg smell and gives the crepes a beautiful, subtle aroma that pairs perfectly with sweet toppings.

Topping Ideas: These are perfect with a simple dusting of powdered sugar and a squeeze of lemon juice, or filled with Nutella, fresh strawberries, and whipped cream.

Products I use for this recipe

• Electric Crepe Maker

• Silicone Crepe Spatula

• Mixing Bowl Set

• Balloon Whisk

• Pure Vanilla Extract

• Almond Extract

• Nutella

• Powdered Sugar

提子黑森林慕斯蛋糕 食譜 (無櫻桃無酒版)

情人節- 情人最愛的蛋糕

男友最鐘意朱古力蛋糕, 但我比較鐘意黑森林蛋糕, 仲要係香港個隻黑森林蛋糕, 美國呢到有既傳統黑森林蛋糕係用櫻桃, 但我個人唔係太鐘意紅當當既櫻桃..味道有點似咳藥水, 所以就整反香港個隻黑森林蛋糕, 用提子味啫喱代替櫻桃. 好上網睇過好多不同既食譜, 有好多仲會加左咖啡粉同櫻桃酒.. 但係我全部都無加, 變成黑森林慕斯蛋糕啦!

因為最後一個學期, 需要準備畢業, 連買材料都沒時間補充, 連朱古力同麵粉都用光了 ..
蛋糕底同提子味可以預先準備, 之後再預備朱古力mousse, 唔算難, 只係多步驟. 傳統黑森林蛋糕需要用上櫻桃酒, 甜酒等等, 我只係用廚房僅有的物資, 所以我無用到酒. 因為連生果都沒有,到最後連裝飾都用了提子味啫喱 :P 因為慕斯多過蛋糕, 所以朋友都叫呢個做黑森林慕斯蛋糕! 哈哈!

材料: (8"蛋糕模)
提子味啫喱  大半碗
淡忌廉  500ml
黑朱古力碎 200g
可可粉    1tbs
糖    1tbs
朱古力味蛋糕  2 片

做法:

1. 提子味啫喱 切粒備用
   
2. 先將朱古力隔水坐溶, 備用
   
3. 淡忌廉加糖打至稠身, 將朱古力及可可粉分次加入打至企身, 放入雪櫃備用
   
4. 先將提子味啫喱佈在蛋糕底上, 再倒一層朱古力MOUSSE, 再放上一層蛋糕, 再倒剩餘既MOUSSE
   
   
   
   
   
   
   
   
   
   
5. 蛋糕放回雪櫃最小兩小時即成

大功告成!

我用到的工具

如果大家都想試整呢個提子黑森林慕斯蛋糕，以下幾樣工具真係幫到手，我自己平時整蛋糕都會用到。

• 8 吋蛋糕模

• 電動打蛋器

• 玻璃攪拌碗

• 矽膠刮刀

• 抹刀

• 電子廚房磅

• 蛋糕轉盤（抹面會方便好多）

• 蛋糕保鮮盒（方便放入雪櫃保存）

以上都係我平時會用到或者推薦嘅工具，如果有需要可以按連結睇下。

脆皮紅豆年糕 做法

祝大家新年快樂!羊年大吉!

新年當然唔小得年糕啦! 好掛住係香港過年既日子, 最開心係可以食盆菜, 食發財好市, 大魚大 .年糕一到新年就貴左一倍, 因為買親都食唔晒, 所以淨係可以買一款. 通常買完紅豆年糕就想食蘿蔔糕.. 為左令到唔好食到膩, 就用左春卷皮包住塊年糕先煎, 煎到金黃色, 外脆內軟, 十分之香口, 但係食完幾塊後仍然會膩..

綠茶朱古力窩夫 - 食譜 - 懶人系列

淡淡茶香 - 綠茶窩夫 

     我的懶人系列又多加一個成員啦, 感覺以後更新的BLOG都會是懶人系列....  其實都只是用預拌粉加上綠茶粉啦, 可是味道很不錯... 亦失敗好幾次才調到這個味道, 所以想寫下來方便下次再做.

芝士菠菜春卷食譜

聚會時, 最受歡迎當然是煎炸食物. 但多數只有肉, 很小菜. 這個小吃只有芝士和菠菜, 連不喜歡菠菜的小朋友都會食! 做法簡單, 連小朋友都可以一齊煮. 我用了車打芝士碎, 因為比教易融化, 方便跟菠菜拌勻.   今次因為時間關係, 沒有完全將芝士同菠菜攪勻, 如果時間許可的話, 我會將材料用攪拌機攪勻