魔法香草蛋糕

acchenry

牛奶
. O% W. Q) a. _7 N. s- G1 h500cc
* W. Z6 t4 n) V8 X) Q8 t2 ^香草莢
2條
. Q1 J+ B+ P* p: m雞蛋
4個
9 z0 W$ t% |) p無鹽奶油
6 e2 O3 h4 m  O125g
低筋麵粉
. Y4 K$ I# ]9 b. V- F110g
細砂糖
( M& l2 [0 o5 w6 S% [( q  D1 F150g
水
15cc
鹽
% Y( A! s- b, [6 M1 F7 l9 a0.5g

1 J$ }4 R/ L& I  A1 N: ?
牛奶倒入鍋中
pour milk into the pot
5 O% `$ e9 u# d  {% {! A牛奶倒入鍋中
( h+ _; I4 y5 u& W" c: h( x" q% J$ r+ P% spour milk into the pot

* }1 Q( `5 b8 {6 O% ^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
& J6 E3 S# F/ D: y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
' g) x4 S2 G! L) b" d% T) PPut 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
1 d4 s6 W" v! vEgg 4 egg whites and egg yolks separated
" l& M' \2 B* d- ?雞蛋4顆蛋白與蛋黃分開放
4 g4 r& j8 }2 s% r! s$ |5 DEgg 4 egg whites and egg yolks separated

無鹽奶油放入熱水中隔水融化
; m0 L! p2 c* V4 p" lMelt unsalted butter in hot water
無鹽奶油放入熱水中隔水融化
5 l' b, e/ _6 f1 t6 aMelt unsalted butter in hot water
7 h% g" i/ B: W9 M) v
低筋麵粉過篩
1 a7 y9 K- M9 ~& s0 ysifted low-gluten flour
8 Q( b- h3 a4 r6 A1 s+ {低筋麵粉過篩
sifted low-gluten flour



) Z0 |1 C% z. w3 H+ y直徑20公分圓形烤模鋪上烤盤紙
5 H& ~; _: Z" Q( C20 cm diameter round baking tin lined with parchment paper
# f: t$ d6 a5 C  T) d直徑20公分圓形烤模鋪上烤盤紙
20 cm diameter round baking tin lined with parchment paper
& e/ b& @  v; B0 }
& C( j4 ?; U; E# {3 d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
蛋黃加入一半(75g)的細砂糖跟15cc水
# C3 A2 l( U) ~/ W$ B) M- MAdd 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
Beat 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
0 W7 v$ a/ _# G: ~( CBeat the egg yolks with an electric mixer until they change color

- y) j1 T; M, d8 n加入融化的奶油，攪拌均勻
/ c/ t9 |$ [. A2 p9 kAdd the melted cream and mix well
加入融化的奶油，攪拌均勻
2 t7 O+ l- I+ c1 s* A+ p+ y; E0 G8 \$ JAdd the melted cream and mix well

加入低筋麵粉
% h4 w1 H  u2 h- B1 QAdd Cake Flour
6 r; D+ n  o! e! ]7 \) _% s加入低筋麵粉
! X' T, u0 d' f7 P* Z& [Add Cake Flour


4 @/ D) I/ g  R" F7 n
: F9 G, }4 c" Z! P6 P+ e5 x* a8 F7 {加入鹽
add salt
% E- z' `% V0 I+ _3 N9 }, ?加入鹽
2 y6 b+ v6 C+ u! [6 |add salt
; C4 o0 s3 h) U& S% l# s7 Y
+ _0 }/ L. _  a用電動攪拌器攪拌3-5分鐘，直到完全看不到麵粉
% F4 [8 k% b. W8 U2 h( Z: rBeat with an electric mixer for 3-5 minutes until no flour can be seen at all
( c; p# |5 ?' ?- u
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
4 G) s2 B9 U# j! s  G* B' vAdd the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
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
1 _8 Y8 [. W$ ~' i, Q6 d
將蛋白打發至乾性發泡
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
Gently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface

+ d2 {, ]. R: S2 N! l0 W將麵糊倒入模具，用刮刀抹平表面
& T" L) C( ~, P* P& k0 [. g+ bPour the batter into the mold and smooth the surface with a spatula烤箱預熱到150度，烘烤50分鐘
/ t' F& ?8 k8 u8 }. o6 ?& \Preheat the oven to 150 degrees and bake for 50 minutes
& W) I* e* C6 R' p. L6 Q& ]
3 w: ^0 U, l4 u9 _; p7 Y  b; m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
0 X" @( l4 Z: o3 g/ I& `Unmould after refrigeration
4 N+ B3 r/ W, Z
蛋糕表面撒上糖粉
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
) L# I$ I1 i; F0 _( g( J3 FThe 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！