魔法香草蛋糕

acchenry

牛奶
' {* G$ R4 ]* {5 b' B5 T500cc
/ ?0 a4 K! C+ M$ ?4 O9 H  m" ]香草莢
1 Y. P! W& D$ k2 w* v4 D: W1 h2條
) @1 O( t6 n; _+ h$ i; r0 Z; a2 a雞蛋
4個
. G: l0 ?4 t8 O/ a8 V3 `無鹽奶油
  K3 O: G+ d4 G" K! y/ y125g
低筋麵粉
) T) H' U$ E2 `! |9 M110g
細砂糖
8 F5 R- i0 @9 Q9 i150g
; C3 s8 b, b+ U1 l3 p; ~水
' z( o, G$ v$ n' C15cc
2 X' C( u# L& N鹽
0.5g
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牛奶倒入鍋中
pour milk into the pot
牛奶倒入鍋中
7 `1 n, K4 w! u  H' u0 _pour milk into the pot

: \, z0 U* E& N1 g- W2 N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
  w& z& A* I7 n7 [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
# d8 b5 A7 ?! h% H: _3 e2 D! KPut the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
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雞蛋4顆蛋白與蛋黃分開放
$ H9 z, r% C* d" E- B, {' y+ CEgg 4 egg whites and egg yolks separated
雞蛋4顆蛋白與蛋黃分開放
+ g- i2 `4 V, E7 ~7 v. {* g5 Q8 A2 aEgg 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
( w7 i- H6 B4 T$ R  M5 f6 O9 a無鹽奶油放入熱水中隔水融化
8 z+ q, d( ?3 g2 sMelt unsalted butter in hot water
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7 h% V& v2 h- p! L: X) H8 t+ R0 V低筋麵粉過篩
sifted low-gluten flour
% h! ?" W0 m( s) j9 A低筋麵粉過篩
2 P+ b+ Q. V/ A* R, F2 j) Y' Vsifted low-gluten flour


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" Z) \- K! `$ u4 M# E' c7 w直徑20公分圓形烤模鋪上烤盤紙
! z* C. E: ]: e& b/ y20 cm diameter round baking tin lined with parchment paper
直徑20公分圓形烤模鋪上烤盤紙
6 w. w8 k# u8 n! {# Z20 cm diameter round baking tin lined with parchment paper

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  @5 h& [0 ~9 w$ {9 r  w! D蛋黃加入一半(75g)的細砂糖跟15cc水
  {( D5 I8 b* v0 P# WAdd half (75g) of caster sugar and 15cc of water to the egg yolk

3 v0 ~& Q3 O+ a/ o" k( L" ]用電動攪拌器將蛋黃打發至變色
# `0 a3 t; |. x% w2 x! nBeat 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
Beat the egg yolks with an electric mixer until they change color
2 U9 A: d4 V: _' |, k
加入融化的奶油，攪拌均勻
Add the melted cream and mix well
' u9 n; L) I" L+ w加入融化的奶油，攪拌均勻
7 ?5 o3 t* f# y! I1 E* \Add the melted cream and mix well
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: }' x7 N; t$ b5 ]! r0 h加入低筋麵粉
* D0 T8 V8 c2 N" I( vAdd Cake Flour
加入低筋麵粉
% T# \4 V7 n0 u2 g4 U" t: F3 B% j1 B/ GAdd Cake Flour
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2 x9 P% S+ j  W' F& ?3 J
加入鹽
- i# d2 C. E5 o! F. K3 K1 qadd salt
加入鹽
add salt
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) R; r; k* r  R2 ]* M; Y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
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1 H( o" T( L+ r* a! t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
7 {# I. w& ?/ F) V3 Q: `蛋白分次加入剩餘的75g細砂糖並打發
8 M: T+ E- u* j- G/ x" ]Add the remaining 75g of fine sugar to the egg whites and beat

6 V+ G6 h) d6 [' W3 l3 u$ p6 A將蛋白打發至乾性發泡
Whip egg whites to dry peaks
5 R1 E: N/ V% F- w' k0 b7 }' Q: [( ^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
+ @) C0 a# o4 LGently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface

  F* ], W  D5 U) ]! @  f7 P& j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
: X8 i  M! V1 s3 TPreheat the oven to 150 degrees and bake for 50 minutes

2 O. o" h3 s( k4 ?: v烘烤結束取出放涼後，再放入冰箱冷藏2小時
* e0 {* ~  x6 F' X7 m3 OAfter baking, take it out and let it cool, then put it in the refrigerator for 2 hours冷藏後脫模
, r' i3 K. f; q( L: CUnmould after refrigeration
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# k  q: O, O; L: K$ `6 J蛋糕表面撒上糖粉
& U: a4 p7 x. }( n2 ?9 p" iDust 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
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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！