魔法香草蛋糕

acchenry

牛奶
500cc
香草莢
6 z1 `. q8 J- w# X; N2條
雞蛋
: T5 X- H7 q% o( ^% y" i4個
  W. r/ q9 X/ f+ w* n4 Z& S無鹽奶油
5 X! {0 F, M* E9 K1 T* |125g
+ z7 z/ [/ w- E  g4 h3 q0 `低筋麵粉
" h! p6 P3 C2 l' y110g
細砂糖
6 i. p9 H* e; \  Q150g
水
" _; q$ t. z, i; s" K- J: h5 |15cc
鹽
/ E. J6 `1 v, g' |0.5g
- D9 z$ G/ ^2 L: B/ L" p- J
( g( A8 @* K- d
牛奶倒入鍋中
; |9 k5 O! i3 f1 Y2 D5 Y. ~. vpour milk into the pot
牛奶倒入鍋中
pour milk into the pot
7 u1 K. k' k4 x4 ?+ }' c9 R
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
+ L. q5 Q" q2 P1 D$ ?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
5 q$ r) y! V0 {+ v( HPut 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
% y6 m' K; n  H+ K( o6 P# J雞蛋4顆蛋白與蛋黃分開放
0 B. y& c$ R5 b" k% |0 {- S, _Egg 4 egg whites and egg yolks separated
; V' G6 P+ [& n8 C' R7 `/ F
+ E) Q4 W! p+ K. K1 v無鹽奶油放入熱水中隔水融化
# o; w/ _5 E) i. U) K) yMelt unsalted butter in hot water
無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water

低筋麵粉過篩
0 `2 V1 o, w( f, G( m: Psifted low-gluten flour
' E; p6 a* q) T4 I8 S+ v低筋麵粉過篩
sifted low-gluten flour
6 e1 h$ D5 b' ?: u) U9 L

: s0 P. ]' [8 R) P3 Z
* q9 h; i2 `8 _$ E6 [  N; r直徑20公分圓形烤模鋪上烤盤紙
20 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

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- E( j5 v; f: {4 O! l! T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

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
Beat the egg yolks with an electric mixer until they change color

: ?9 \5 j) z1 k0 i# e- ?9 _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

) f4 W% W$ g& N) b加入低筋麵粉
: s% ~) c5 n/ d* GAdd Cake Flour
加入低筋麵粉
Add Cake Flour

6 `, K8 Z3 H; ~  J& z" R# j+ S

: c; l9 Y& L6 w3 P' m加入鹽
add salt
1 z% v  R, `7 I# [# S, A5 @加入鹽
add salt
  p/ m; [4 d2 b7 ~5 d
4 N3 ^& @+ N2 O3 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

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
& E0 V2 I$ q+ iAdd the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
, i6 `& A* t8 ^: G1 z( V$ O" n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

& D- K# g, i3 |% O% C! V: O( x% A將蛋白打發至乾性發泡
: l! f8 c: z, Z5 R9 a) W' ^Whip egg whites to dry peaks
3 J; ^) a* M& `# e% l/ @0 c3 D0 z' ]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
5 m' g- y  X- S, I8 \' |) |
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
/ H2 t1 x- x2 j% v9 ]: H
# J6 D' n( _* ^+ u' k7 v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

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
1 b( B8 ~0 e  `( I7 H5 s: o9 sThe upper sponge cake layer and the lower pudding layer double layer cake is ready
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cocoO0718

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