[食物攝影] 單燈拍雞蛋

小小一顆雞蛋，是營養和能量的來源；在廚房裡，雞蛋中的蛋白質使食物保持形狀，蛋黃中的卵磷脂可以使醬汁變得濃稠，而透過打發雞蛋亦可使糕點吃起來更鬆軟。

回到攝影棚裡，這天我就想拍攝雞蛋。

先決定構圖。我希望照片裡呈現出雞蛋平易近人的個性，於是用上橙黃色背景紙營造出溫暖的色調；啡蛋與白蛋之間，我亳不猶豫地選擇了前者，只要加些蛋殼就可平衡當中的色彩；我到超市裡找來紙造的盒裝雞蛋，想加多一點不同的質感。

我用單燈拍攝，兩張圖都用上一樣的燈光擺位及相機設定，閃光燈就在雞蛋的左邊偏後位置。第一張用上裸燈，在不加任何柔光物料下拍攝，陽光感十足，但要留意會否過度曝光而令雞蛋失去質感；第二張在燈前加了柔光傘，同時在右方加了白板作補光，整體的光度比較平均。

(food styling & photography by me)

[食物攝影] BEHIND THE FOOD PHOTO

從越南芽莊旅行回來後，我為本地一間越南餐廳拍了一輯宣傳照。

客戶想突顯越南菜擁有豐富多樣的天然食材，希望帶出東南亞熱帶風情的活力，所以我們用上鮮豔的色紙做背景，再為每款食品配上不同質感的食器和擺設，我們還特地從越南當地帶回一份報紙呢！ （food styling & photography by me)

[簡易食譜] 甜絲絲Carrot Cake

廚房裡，紅蘿蔔通常是配角，用來煲湯或者做配菜；有時我為食譜做食物造型時，也會貪圖紅蘿蔔醒目的顏色而用來點娺菜式。

我一直認為紅蘿蔔只能擔當最佳配角，然而當我在清邁第一次吃到Carrot cake時，才發現只要在香脆果仁及玉桂等香料的配襯下，甜絲絲的紅蘿蔔就成了這個蛋糕的主角，而每年到復活節時，這個別具春日氣息的蛋糕就成了節日慶祝的甜品。 In the kitchen, carrots are usually considered supporting characters, used for making soups or as a side dish. Sometimes, when I create food presentations for recipes, I also use carrots for their vibrant color to enhance the dish's appearance.

I've always believed that carrots could only play a supporting role. However, it wasn't until I had Carrot Cake for the first time in Chiang Mai that I realized how a sweet and tender carrot can become the star of the cake when paired with crunchy nuts and fragrant spices like cinnamon.

Every year during Easter, this cake, with its unique spring-like atmosphere, becomes a dessert for celebrating the holiday.

紅蘿蔔蛋糕 Carrot Cake

食材：

-260g 紅蘿蔔(切碎)

-260g 核桃 (切碎)

-300g 紅糖

-240ml 菜油

-2隻雞蛋

-1ts雲呢拿油

-312g中筋麵粉

-2ts 泡打粉

-1ts 蘇打粉

-1/2ts鹽

-1.5ts肉桂粉

忌廉芝士糖霜

-452g 忌廉芝士(室溫)

-113g 無鹽牛油(室溫)

-480g 糖粉

-1.5ts 雲呢拿油

-少許鹽

做法：

1. 焗爐預熱 170˚C

2. 核桃切碎，紅蘿蔔去皮後切絲以保留口感；

3. 將所有乾料混合：麵粉、泡打粉、蘇打粉、肉桂粉和鹽，備用；

4. 另外將雞蛋及紅糖混合，以中速攪打約 3 分鐘，直到質地變得濃稠；

5. 慢慢倒入菜油，邊倒油邊以低速攪打約兩分鐘，直到完全融合；

6. 加入紅蘿蔔適度拌勻，再將乾料過篩加入，以切拌法混勻到看不見乾粉，最後再加入核桃拌勻；

7. 將麵糊倒入烤模裡，焗45-50分鐘，直至以竹籤插進去後，拔出來時是乾淨的即可，蛋糕在室溫放涼；

8. 製作忌廉芝士糖霜：以攪拌器將無鹽牛油及雲呢油打勻至膨鬆泛白，加入忌廉芝士打至完全混合均勻滑順，最後拌入糖粉，攪勻即可

9. 把糖霜塗抹在蛋糕上面，放雪櫃最少一個小時再享用。
   

Carrot Cake Recipe

Ingredients:

• 260g carrots (finely grated)

• 260g walnuts (chopped)

• 300g brown sugar

• 240ml vegetable oil

• 2 eggs

• 1 tsp vanilla extract

• 312g all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1.5 tsp cinnamon powder
  

Cream Cheese Frosting:

• 452g cream cheese (room temperature)

• 113g unsalted butter (room temperature)

• 480g powdered sugar

• 1.5 tsp vanilla extract

• A pinch of salt
  

Steps:

1. Preheat the oven to 170°C (340°F).

2. Chop the walnuts and grate the carrots for nice texture.

3. In a separate bowl, mix all the dry ingredients: flour, baking powder, baking soda, cinnamon powder, and salt. Set aside.

4. In another bowl, whisk together the eggs and brown sugar using an electric mixer at medium speed for about 3 minutes, until the mixture becomes thick.

5. Slowly pour in the vegetable oil while continuing to mix on low speed for about 2 minutes, until fully incorporated.

6. Add the grated carrots and mix until well combined. Then sift in the dry ingredients and fold gently until no dry flour is visible. Finally, add the chopped walnuts and stir to incorporate.

7. Pour the batter into a greased cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool at room temperature.

8. To make the cream cheese frosting, beat the unsalted butter and vanilla extract with an electric mixer until fluffy and pale. Add the cream cheese and mix until fully incorporated and smooth. Then, gradually add the powdered sugar and continue to mix until well combined.

9. Spread the cream cheese frosting over the cooled cake. Refrigerate for at least one hour before serving.
   

Enjoy your delicious Carrot Cake!