魔法香草蛋糕

acchenry

牛奶
' u1 v9 q& O  f, e* q  x' S500cc
8 h/ P- `1 c9 r, [, z1 f香草莢
2條
雞蛋
4個
無鹽奶油
* c0 `1 S, [/ U9 o  |125g
低筋麵粉
6 t1 K$ S* Y" Q, Y& q% f110g
6 ^- ^8 Z6 B3 T細砂糖
! R1 O- S* I" v/ U0 D150g
% `# j6 h2 l2 e4 }  b水
( i' a0 X$ b$ A8 F2 {' _15cc
; u2 o7 ^# I$ u' b* {6 v鹽
( t; d: r6 e7 B2 f/ D6 N0.5g


7 T) k* w$ \# K; H$ d  @牛奶倒入鍋中
/ K) H9 g% `1 [$ v! q6 U( ^4 }6 Tpour milk into the pot
* n4 p5 B& Y* ?3 X牛奶倒入鍋中
+ @9 x% Z& `7 z1 _) a) w3 ?# J% i" \& Vpour milk into the pot

香草莢取出香草籽，放入牛奶鍋後加熱至微微沸騰，之後關火靜置1小時
Put the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
香草莢取出香草籽，放入牛奶鍋後加熱至微微沸騰，之後關火靜置1小時
Put the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
$ E$ h/ z* @1 n3 M
雞蛋4顆蛋白與蛋黃分開放
5 u, f- @/ D+ L) bEgg 4 egg whites and egg yolks separated
雞蛋4顆蛋白與蛋黃分開放
Egg 4 egg whites and egg yolks separated
8 @+ q1 M. @8 C: ]/ h7 w
無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water
* r$ ^+ a( T" E: x無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water

低筋麵粉過篩
: u3 @# b$ ~' X  a5 _; \, x# Csifted low-gluten flour
低筋麵粉過篩
7 l, I( {4 s/ psifted low-gluten flour
4 h4 w$ B3 r# |  b" W
2 c$ V; z& u7 u

直徑20公分圓形烤模鋪上烤盤紙
& l# g- s( R% l( i20 cm diameter round baking tin lined with parchment paper
* \8 q& c& e$ p; c- ]6 h9 s直徑20公分圓形烤模鋪上烤盤紙
20 cm diameter round baking tin lined with parchment paper
$ l! A% r$ T7 V6 a6 T7 q
蛋黃加入一半(75g)的細砂糖跟15cc水
. q* }$ b# g1 a6 n8 pAdd half (75g) of caster sugar and 15cc of water to the egg yolk
3 Z5 k$ q% p/ |$ \蛋黃加入一半(75g)的細砂糖跟15cc水
4 g9 W3 Z7 ]' N$ JAdd half (75g) of caster sugar and 15cc of water to the egg yolk
4 s  |! F. `4 R" m8 [
用電動攪拌器將蛋黃打發至變色
1 a5 j1 e' A* e: m7 G4 U; hBeat the egg yolks with an electric mixer until they change color
用電動攪拌器將蛋黃打發至變色
/ A. o& V; L% P; b9 D  |$ WBeat the egg yolks with an electric mixer until they change color

0 K( Z, k0 X/ q: Y+ M加入融化的奶油，攪拌均勻
Add the melted cream and mix well
3 O+ w* N! a  w: T7 @% z加入融化的奶油，攪拌均勻
Add the melted cream and mix well
4 o; D5 Q5 w8 k) R3 \
! d" R; |  S( p5 }+ s. `; `加入低筋麵粉
Add Cake Flour
加入低筋麵粉
1 l/ `5 a, v0 F- v$ W( OAdd Cake Flour


% D4 x8 Z6 T2 S7 ~/ a
/ x4 K3 u& J, y( f" f/ D+ D加入鹽
9 [5 V, b- P) N2 |2 `add salt
加入鹽
add salt

用電動攪拌器攪拌3-5分鐘，直到完全看不到麵粉
Beat with an electric mixer for 3-5 minutes until no flour can be seen at all

: N7 l3 `- ?/ P) z6 y7 A: e少量多次加入煮好的香草牛奶，並持續攪拌，直到香草牛奶加完
  m6 {% c  _! O7 T6 X0 v, pAdd the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
- `) ]8 d! C$ r1 p6 {, m2 ?, u3 X蛋白分次加入剩餘的75g細砂糖並打發
Add the remaining 75g of fine sugar to the egg whites and beat

將蛋白打發至乾性發泡
; b/ V* g2 B3 Y6 _Whip egg whites to dry peaks
分次將蛋白霜加入麵糊，用打蛋器輕輕拌入麵糊，表面要保留有大塊漂浮的蛋白霜
" d$ I( `" i3 ~5 KGently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface

8 j1 b  h* S- L" P2 b將麵糊倒入模具，用刮刀抹平表面
Pour the batter into the mold and smooth the surface with a spatula烤箱預熱到150度，烘烤50分鐘
* e  Z7 u0 h$ t" _Preheat the oven to 150 degrees and bake for 50 minutes
, y. I2 |' E" n; e) c$ S9 s
: Q" w9 {. y. H; J( I烘烤結束取出放涼後，再放入冰箱冷藏2小時
After baking, take it out and let it cool, then put it in the refrigerator for 2 hours冷藏後脫模
Unmould after refrigeration
4 ^# ?* w" j- b4 A5 d1 y
蛋糕表面撒上糖粉
8 {' ?1 b4 v% i9 G' DDust the cake with powdered sugar上層海綿蛋糕層，下層布丁層的雙層蛋糕就做好了
The upper sponge cake layer and the lower pudding layer double layer cake is ready

cocoO0718

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