魔法香草蛋糕

acchenry

牛奶
) X, ^, x, B9 q6 R% [; J3 B500cc
香草莢
% {( E# p+ q  |0 M1 z2條
雞蛋
- a2 ?9 b) _4 F) p) F% D4個
! ~. P, Y1 X5 ]% B無鹽奶油
125g
低筋麵粉
110g
細砂糖
8 w; m' m1 T$ v6 {. E- K, g/ x150g
水
8 @9 F) t+ W- M8 _7 d5 ?15cc
鹽
0.5g


" M) c8 J% j3 w4 [% M. ~牛奶倒入鍋中
pour milk into the pot
5 N: B* W2 c; M/ {8 y& v6 ~5 B) V0 D牛奶倒入鍋中
pour milk into the pot
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7 h5 _/ X" V& ~) F9 I* [* Z  e3 w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
/ C! s- C1 c3 A& n' s8 F4 F5 kPut 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
" M+ S9 r4 d- X9 t. y8 H6 M4 R( cPut 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
, l9 W5 T  }) |" a0 k, gEgg 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
' }) f7 V3 U3 p! f- b- B
無鹽奶油放入熱水中隔水融化
5 }! {" k0 X# d5 f& X+ eMelt unsalted butter in hot water
# ~4 `. [: z! L* `# h無鹽奶油放入熱水中隔水融化
8 i: Q& N* j# {# L5 X+ kMelt unsalted butter in hot water
. e- z" B+ o2 ], p7 X: u
低筋麵粉過篩
sifted low-gluten flour
低筋麵粉過篩
sifted low-gluten flour

% G) s% T; I6 [# _, @. s8 ~

直徑20公分圓形烤模鋪上烤盤紙
2 v3 s' [1 C5 H5 f  f' L4 e2 `$ [20 cm diameter round baking tin lined with parchment paper
* M1 e0 y. H1 y1 e& R, y直徑20公分圓形烤模鋪上烤盤紙
20 cm diameter round baking tin lined with parchment paper

  W& Y$ V) }8 W; i: P: U" d# L0 X) C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
$ y2 ]- j5 w9 n9 f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

用電動攪拌器將蛋黃打發至變色
" p: l1 U9 y$ u+ @4 L0 R2 s$ iBeat the egg yolks with an electric mixer until they change color
1 I4 i; ?+ r" Z/ Y1 P( K用電動攪拌器將蛋黃打發至變色
3 N! G0 n; o4 hBeat the egg yolks with an electric mixer until they change color

  o# A7 i' ?3 D* j加入融化的奶油，攪拌均勻
; D; N' o  x$ r$ ]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
7 {+ Y& Q4 o& ~: U- v4 B2 h
  ?: Q* o- f/ L: u* a8 f' a3 k加入低筋麵粉
, c" p- Q, ]. Z; t0 NAdd Cake Flour
加入低筋麵粉
1 J  `9 D1 U5 O$ VAdd Cake Flour

1 k  Z" I  }1 z) R
" u' z) |  n7 ^6 B2 |
2 B! G2 ?+ I1 t1 H- B6 M加入鹽
0 ?7 r% f7 V+ l  n* C, l- cadd salt
加入鹽
0 p9 ^! n: f3 vadd salt
0 R; Q: I) L  S9 T7 V1 g
/ S' z+ w! c+ `3 ?5 L) k用電動攪拌器攪拌3-5分鐘，直到完全看不到麵粉
# }5 I* }* _/ J+ tBeat with an electric mixer for 3-5 minutes until no flour can be seen at all

% P. ~$ ^* c# o! `! ^! V- a6 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
Add the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
$ t& f: F; I2 m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
" @/ ~* ^2 Z" M7 R: x, O+ |
$ o5 u* w' O% X& ^- `1 s9 @將蛋白打發至乾性發泡
Whip egg whites to dry peaks
3 L6 f4 g! l4 M  e% t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
Gently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface
- w  b  ~- _% V7 ~
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
Preheat the oven to 150 degrees and bake for 50 minutes

% x) }3 _6 W$ |+ ^/ o烘烤結束取出放涼後，再放入冰箱冷藏2小時
) v8 R/ ~2 |7 l5 E( n! g( l! Y  `After baking, take it out and let it cool, then put it in the refrigerator for 2 hours冷藏後脫模
; q! _% d9 J  {9 D0 v# [Unmould after refrigeration
. g, H! X. f7 ?2 [% t0 B
0 f; h, x0 ~( d' H4 v6 w# l( g2 k蛋糕表面撒上糖粉
0 F! E# B8 `5 S0 W! y/ }Dust 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
' P: A$ w4 [) c- i2 C5 AThe upper sponge cake layer and the lower pudding layer double layer cake is ready

plm009

魔法香草蛋糕的制作很容易，做出来的效果也很好看！！

wg2001

收藏了，谢谢分享！