魔法香草蛋糕

acchenry

牛奶
0 ~6 ?/ A  e1 e9 t: R500cc
- `& Q/ ]% q$ I! @7 g# F香草莢
2條
雞蛋
4個
無鹽奶油
125g
8 h3 _9 @! {  s; `低筋麵粉
110g
細砂糖
150g
! b) O4 I2 R% Z水
# \. D3 c! m8 Q1 G' r& {15cc
/ B  V2 E; q1 O1 q5 }& v鹽
0.5g


牛奶倒入鍋中
pour milk into the pot
牛奶倒入鍋中
  W9 Y" j7 N& ^2 R: d& R2 Xpour milk into the pot
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: i; e* B+ C# p9 f$ Y2 \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
( N9 y, U% n8 Q5 b+ n! Q( I2 EPut 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
) m1 M8 S# a4 G0 M3 v7 iPut the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour

雞蛋4顆蛋白與蛋黃分開放
Egg 4 egg whites and egg yolks separated
雞蛋4顆蛋白與蛋黃分開放
: ?; J+ _' m" ^8 o$ \& \Egg 4 egg whites and egg yolks separated
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無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water
1 r& o& K8 F4 N- x- `" r) x5 e無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water

$ R2 r+ o% i. b低筋麵粉過篩
% t7 j( ^2 i% S1 L. |sifted low-gluten flour
% q8 g) ?2 v) [3 ?8 @* m5 s; [. |低筋麵粉過篩
sifted low-gluten flour
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3 I8 N* E6 l/ H' K: F4 Z4 X! @" L直徑20公分圓形烤模鋪上烤盤紙
- L) N( O+ P& X! g' x" \+ p! {20 cm diameter round baking tin lined with parchment paper
直徑20公分圓形烤模鋪上烤盤紙
  m) M6 S% Q' x* J20 cm diameter round baking tin lined with parchment paper
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蛋黃加入一半(75g)的細砂糖跟15cc水
Add half (75g) of caster sugar and 15cc of water to the egg yolk
, z/ g6 y5 w; n  |" o蛋黃加入一半(75g)的細砂糖跟15cc水
' P) b" v3 k3 y# ZAdd half (75g) of caster sugar and 15cc of water to the egg yolk
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用電動攪拌器將蛋黃打發至變色
Beat the egg yolks with an electric mixer until they change color
0 \, d  r/ @! M# C+ k' ~用電動攪拌器將蛋黃打發至變色
9 J/ h/ k% F/ C" m, N# a% c, E: UBeat the egg yolks with an electric mixer until they change color

加入融化的奶油，攪拌均勻
Add the melted cream and mix well
加入融化的奶油，攪拌均勻
Add the melted cream and mix well
& C; T  B' H1 ?$ d( x
( \7 d! y. V2 u4 I& j加入低筋麵粉
$ f% w' A. E" D% [, L! i$ u2 z' iAdd Cake Flour
/ j$ V+ x. F8 n" ^. W加入低筋麵粉
  y5 }" @" J0 ~/ B0 aAdd Cake Flour
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加入鹽
add salt
5 z6 m3 R- Y$ w- f5 G' X加入鹽
4 C' w6 {2 U1 P  p4 c3 W9 _1 h' t# [# ]add salt

用電動攪拌器攪拌3-5分鐘，直到完全看不到麵粉
3 D4 b0 A3 Y' Q0 s* G2 @Beat with an electric mixer for 3-5 minutes until no flour can be seen at all

! i9 v! ~& u8 W9 o/ g) d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
* V( y- C$ N- s; @( b. ?Add the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
8 a* [8 E1 y( p6 b) D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
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0 L, B: V" p5 b! C$ X) B& B將蛋白打發至乾性發泡
Whip egg whites to dry peaks
% L; x- ^! U3 q$ s) n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
- V. [' P9 g1 {( QGently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface

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
7 O( A4 f6 {" y; c7 U& e% g" @7 K1 p& MPreheat the oven to 150 degrees and bake for 50 minutes
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; [) n$ ~. C) u* @5 B8 r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

% z5 V9 J- L% T$ J. W% h0 B/ E蛋糕表面撒上糖粉
- E2 ]0 Y) S3 S# b' ODust 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
' B+ r/ \( R( s$ U' z, yThe upper sponge cake layer and the lower pudding layer double layer cake is ready

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cocoO0718

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