魔法香草蛋糕

acchenry

牛奶
500cc
香草莢
! z* p, d4 a. {1 ~  j( w2條
雞蛋
4個
2 f: f# B2 N0 x. u# N無鹽奶油
+ ~. O$ R1 J. d7 J7 ~) _125g
) s: ^2 S, h& M+ E: F低筋麵粉
4 J0 b2 F8 v9 \8 |8 C110g
細砂糖
150g
6 j2 o9 \' w8 w+ Q7 O9 U7 g& R- S水
15cc
& ?1 Y8 K, p1 A$ T* j! m鹽
0.5g
( t' h- \# V9 X% i: w

牛奶倒入鍋中
1 q4 w) T# h  kpour milk into the pot
0 e$ K7 r- W# g" ^0 C牛奶倒入鍋中
& ]+ G5 \$ n5 j) S. n: upour milk into the pot
7 f& b) _0 `, ?* F! b
# ], X6 ?% L- X1 W- b) v7 f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% y0 M' ~5 Y# K8 f6 c2 UPut 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! P0 l4 Y8 A+ n7 H, g! U9 FPut the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour

: N6 w2 D3 q  ?) t+ i6 S$ W雞蛋4顆蛋白與蛋黃分開放
$ H' r' [2 [! b4 [# `- GEgg 4 egg whites and egg yolks separated
( k- _- v% f# W& q+ [6 L雞蛋4顆蛋白與蛋黃分開放
Egg 4 egg whites and egg yolks separated
# ~: l# @# w- a0 c6 c
無鹽奶油放入熱水中隔水融化
$ n- p; a" ~7 g$ \. }5 n4 JMelt unsalted butter in hot water
無鹽奶油放入熱水中隔水融化
% D) h. p; S0 u- G9 @1 d5 xMelt unsalted butter in hot water
7 m) }0 ?9 h2 C% ]- B
低筋麵粉過篩
0 u& S- y4 {; Y! d# {1 Csifted low-gluten flour
) c! ^* z2 \0 f. |低筋麵粉過篩
sifted low-gluten flour


; X. y1 ?% r% n" M' j& s7 X
直徑20公分圓形烤模鋪上烤盤紙
7 z/ U$ h) }3 G20 cm diameter round baking tin lined with parchment paper
% \& C7 ?0 M1 }+ j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" t  q* b& ?( H
7 t) V1 Q" D3 K" C蛋黃加入一半(75g)的細砂糖跟15cc水
/ C3 }0 _+ z- ]5 O( J$ D- Y# VAdd 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
Add half (75g) of caster sugar and 15cc of water to the egg yolk
' ^) V0 y3 P1 X3 D5 b
' `9 \2 i: Q5 J* L8 _用電動攪拌器將蛋黃打發至變色
) {/ S7 \8 X+ g( FBeat the egg yolks with an electric mixer until they change color
. r0 Q3 Q  C4 v9 z用電動攪拌器將蛋黃打發至變色
( @. Q3 d5 v, z! d8 J8 o* l5 K$ sBeat 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

4 |2 h& W- {. x1 O加入低筋麵粉
4 D+ ^; p: F/ _/ s; d! ZAdd Cake Flour
加入低筋麵粉
Add Cake Flour

) M5 _7 B$ z4 u4 k. L3 m" k6 p. W7 J

加入鹽
3 x& h, f5 `1 K! T7 h: Q' Q; ?add salt
6 i$ a1 W% f0 N0 B: w& V加入鹽
add salt
9 |. @2 k' }0 k5 S" U+ n. H
6 C. n+ a! a# `- n# [& n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
  ?- B2 `1 B  x) r' i5 \: d0 Z; n7 N
+ G6 \2 y6 p- s6 L% B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
: X7 W, u+ x/ \/ A1 P蛋白分次加入剩餘的75g細砂糖並打發
! T- X5 A0 Y( X! {$ ]Add the remaining 75g of fine sugar to the egg whites and beat
  k' n% q0 f) Z9 S) Z! y
3 b4 z: T& O  M' c  b將蛋白打發至乾性發泡
. H" U* H( Z5 j. G  @) P# VWhip 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
7 x" f5 n6 ~+ T- }Gently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface
: `  g" G& t' [" o9 ?
將麵糊倒入模具，用刮刀抹平表面
8 r. k2 p: p* Y5 i# v$ PPour the batter into the mold and smooth the surface with a spatula烤箱預熱到150度，烘烤50分鐘
4 U; Y: d. n  TPreheat the oven to 150 degrees and bake for 50 minutes

& c) c! K$ v5 Z# k4 M" W3 F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
  \2 N! L3 j2 b; z% _
- Z; m0 l- |7 t3 ~3 F蛋糕表面撒上糖粉
- m: v0 T* O& B& E. ^& a+ eDust 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
0 h- \9 ?5 d, w. \The upper sponge cake layer and the lower pudding layer double layer cake is ready
5 A: F+ c. T/ x2 N6 b

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！