魔法香草蛋糕

acchenry

牛奶
1 x5 T5 @! a  B500cc
香草莢
7 G  t; H- q1 E2條
雞蛋
$ e. F, q+ J' |7 {& L4 O" j4個
. _; e6 s; Q3 t; v8 I+ ~9 ?2 |無鹽奶油
125g
' [2 i4 v7 f2 {# y- r低筋麵粉
) k, S5 A- d4 v5 K# J110g
細砂糖
150g
水
/ D3 g/ Z: W2 p- W4 [; k/ M15cc
鹽
0.5g
8 O4 C2 x6 V' _% `7 M
- Y. B, r4 _; {
牛奶倒入鍋中
9 F, p$ L' Q* F8 P9 z) M/ @) epour milk into the pot
0 D) m; d. J" h牛奶倒入鍋中
pour milk into the pot
. h9 w! s% x# I% M. P5 a
! v6 n- i- z' ~( |6 h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
" ?, {) @' v' c# R6 Z% {* z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
% B- p7 v6 s' ~+ mPut the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
8 w2 q9 l. B8 f) [3 a: F
雞蛋4顆蛋白與蛋黃分開放
' r- h! X% }+ L- W  {Egg 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

3 C3 o3 Y5 P+ C6 R7 L% a% j5 z. Q2 x* |' t無鹽奶油放入熱水中隔水融化
$ E3 s1 X" ]7 i. b$ rMelt unsalted butter in hot water
無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water
) |+ z4 m, Y4 y1 C) x
0 p0 A# U2 f, b$ A3 e% }低筋麵粉過篩
sifted low-gluten flour
低筋麵粉過篩
sifted low-gluten flour
; Y9 n7 P4 S" n7 A; U: g

( G- s! q# h* q; M  Q) m
直徑20公分圓形烤模鋪上烤盤紙
20 cm diameter round baking tin lined with parchment paper
2 w: {, w: z+ f- u* l7 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
4 K* ?$ e4 }2 s: J) Z3 I% ^
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
Add half (75g) of caster sugar and 15cc of water to the egg yolk
3 C& M( s/ }! T& c3 W' F
$ u$ D( E7 m& I) I% C" R用電動攪拌器將蛋黃打發至變色
3 m; `9 ]$ V/ y$ [4 j- tBeat 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
2 N' U& b# N2 M2 z" N" Z# WBeat the egg yolks with an electric mixer until they change color
& s" [  O6 b6 n; S! Q/ t! B  c
加入融化的奶油，攪拌均勻
Add the melted cream and mix well
4 M9 t+ d) G  v, q5 m: u加入融化的奶油，攪拌均勻
Add the melted cream and mix well

/ t8 z2 A  e- ^# r% T. E. B' V加入低筋麵粉
Add Cake Flour
加入低筋麵粉
) q6 V. p# K# G' N  K! v7 l6 EAdd Cake Flour


; }, F" }) p7 C+ N
6 r0 S2 o& N: q加入鹽
add salt
! _) D. h! {& m加入鹽
add salt

用電動攪拌器攪拌3-5分鐘，直到完全看不到麵粉
! }: i# Z5 ^* t4 P/ W  t5 wBeat with an electric mixer for 3-5 minutes until no flour can be seen at all
: e, I' E, O3 L, F: B$ d: Z3 h! s$ i
8 P7 T7 I' s5 a' w* z) J% M1 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
& q; h( [! Z. `7 Z# Z3 P& rAdd the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
5 X' h& J( F6 R; U7 d' L& x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

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
1 M  t+ t# d& V
5 S! Q( I2 F; Z7 |( Q7 j將麵糊倒入模具，用刮刀抹平表面
  B1 _: U  W/ Z5 z5 vPour 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
+ @6 ^- ^$ o, Z9 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
' d1 N2 Q% y" F% E6 x* k# MUnmould after refrigeration
! Q& r5 R2 X1 q, y" d0 [7 y6 ?! z
蛋糕表面撒上糖粉
5 K7 Y, y% ^+ i6 [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
The upper sponge cake layer and the lower pudding layer double layer cake is ready
4 W# v- M8 \5 \; P