魔法香草蛋糕

acchenry

牛奶
500cc
香草莢
9 x- c& l" {. b# C0 F2條
雞蛋
4個
/ @1 A. a* b/ c. l! k: Q無鹽奶油
: s. {$ j% g3 N7 {, e/ z. b* U125g
" e% \: t8 X$ k# d$ x3 f# j低筋麵粉
/ j2 f$ h# u, O+ ]7 F) e. t110g
細砂糖
. h3 K' {$ H1 H) ^& ?9 e' J150g
水
$ {4 \2 X. }- T9 C15cc
4 x2 l2 }) H2 @4 F+ d/ [% s鹽
0.5g
& G, v' g' x4 C. b- l8 w6 `: n

0 a, H( v2 V0 k2 Y2 p( I牛奶倒入鍋中
% t2 P$ a4 X7 X6 h2 Ypour milk into the pot
牛奶倒入鍋中
pour milk into the pot
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8 v# @# d/ f' u- R1 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
( d% g2 ?( ^: m' s7 dPut the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
1 j6 m4 ^% Q3 }. V$ @$ n8 c0 k+ 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

雞蛋4顆蛋白與蛋黃分開放
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

+ o$ j1 F: ?: I2 c9 O無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water
無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water
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低筋麵粉過篩
  F, Q4 F' r7 s# R  u( nsifted low-gluten flour
/ r# w- Z# F& ?2 n" w低筋麵粉過篩
sifted low-gluten flour

4 {( ]$ H0 y' Y# [2 z0 l6 u6 X

) ]( t" M# e; \直徑20公分圓形烤模鋪上烤盤紙
; y' ], k: F: b% s, l0 ~! t20 cm diameter round baking tin lined with parchment paper
直徑20公分圓形烤模鋪上烤盤紙
20 cm diameter round baking tin lined with parchment paper
% c6 O& [  s  p' u% G
蛋黃加入一半(75g)的細砂糖跟15cc水
; L! e# `* h5 D: ^Add half (75g) of caster sugar and 15cc of water to the egg yolk
  k7 n/ t5 W; L- p. v蛋黃加入一半(75g)的細砂糖跟15cc水
, S9 G% x( o% ^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
' m* l% v& i# E8 V3 e, h% }  `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
Beat the egg yolks with an electric mixer until they change color
5 U9 @: T6 O* V$ h
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
7 X8 e' J% |1 h9 [& L% ~Add the melted cream and mix well

加入低筋麵粉
8 N! U# `; v& E5 u$ `7 RAdd Cake Flour
/ x9 |' h  q/ Z: n4 k9 g加入低筋麵粉
  i( K9 h8 W& S, }Add Cake Flour
, f6 y; K  @% |/ ]7 m


加入鹽
# R) r. \# F0 I& K$ Yadd salt
+ H# x5 }4 i/ j% s4 K加入鹽
add salt

/ @' o% u! E7 t- J用電動攪拌器攪拌3-5分鐘，直到完全看不到麵粉
. T& Y3 t  V& V9 S# j6 i) SBeat with an electric mixer for 3-5 minutes until no flour can be seen at all
6 k0 l+ I! d8 b; b% z" Q/ o. V
$ i+ O/ r( K1 s( P% X8 N: 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
/ H" U+ t1 ~" |7 ?Add the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
5 E  |" C+ {" r' d% z4 _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
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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
: T; P3 ^  V/ d# `* m2 g, B8 S6 RGently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface

8 Y! C1 v3 X; h8 V* g5 A5 h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

7 V' F3 g% W0 ^" ]0 k3 M烘烤結束取出放涼後，再放入冰箱冷藏2小時
& `, i( j* N2 P: q7 ^* mAfter 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
% E0 W! f* q; ?. d
0 ^( Q+ v; i' ^2 b2 Y6 v/ M1 j蛋糕表面撒上糖粉
5 N/ k/ t* ?& 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
The upper sponge cake layer and the lower pudding layer double layer cake is ready

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