魔法香草蛋糕

acchenry

牛奶
500cc
; V+ U- P2 v3 @, f5 p香草莢
) a& k8 w, g  f9 |* |: P2條
雞蛋
4個
  O* Q$ G5 E, A4 Z+ D3 L無鹽奶油
125g
8 S: L& i9 U) e# u; g$ F低筋麵粉
110g
細砂糖
150g
水
15cc
鹽
: X2 Q4 @+ B+ ~# h0.5g
# L- |& d0 L- s( D

; C8 c( ~) @8 O  D: z牛奶倒入鍋中
pour milk into the pot
牛奶倒入鍋中
" f2 X( T6 _+ g  Y/ s4 w0 P3 Zpour milk into the pot

" L! L; e5 q. d: l' r1 M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
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
. [. M4 P* ]! U6 y" \- a. K9 ~Put the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour

" P7 n3 B  @6 F# V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

4 K6 ]! ~- v5 M5 |: o& M9 {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
& ^! `$ p6 X4 Q/ g0 d9 m, \Melt unsalted butter in hot water
" p9 I" ^# Y% b
8 X0 V+ j( E* \; E低筋麵粉過篩
sifted low-gluten flour
0 j3 |. r4 A, t' e+ ^低筋麵粉過篩
sifted low-gluten flour



  L* a' Q6 l) S直徑20公分圓形烤模鋪上烤盤紙
' W$ z- w8 S% x; q; P20 cm diameter round baking tin lined with parchment paper
) o* D5 M- E1 u+ U! [( w4 E% ~$ |0 M: K0 I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
; F6 e4 u' C5 y; r3 J: R! T5 rAdd 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
6 m7 h# V! P4 V& B5 Y. A
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
2 d* s) S7 k( q6 j5 wBeat the egg yolks with an electric mixer until they change color
  Q. x: n! X  y# j; v
. v3 g8 b( s! j& o  A加入融化的奶油，攪拌均勻
8 v7 ^0 z8 P. HAdd the melted cream and mix well
' H+ t* [+ o: [& P$ U& q( J加入融化的奶油，攪拌均勻
) w) g. r' E. S) u0 n; P; w( j5 RAdd the melted cream and mix well

加入低筋麵粉
) [/ R3 r, \* P6 YAdd Cake Flour
加入低筋麵粉
8 B" ~0 i# @! ?% f6 O! y. r8 jAdd Cake Flour


8 _% U0 m6 h# M$ m: a
: j: p& ?* ^+ n0 T3 ?加入鹽
( e) k4 k* Q$ l1 G# E) d6 i. Ladd salt
7 `& [9 T' b* N2 x* l- E加入鹽
add salt

3 H4 l, i; }$ h& Q6 p& u* r: O用電動攪拌器攪拌3-5分鐘，直到完全看不到麵粉
! j# E/ g1 A! o( HBeat with an electric mixer for 3-5 minutes until no flour can be seen at all
8 H) q5 f! `5 O6 b, K
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
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
) P. y4 J  X4 q# ~& [3 h# n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
3 ?- j% ~9 B! V: fGently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface

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
5 m" M/ K& l8 d; U1 IPreheat the oven to 150 degrees and bake for 50 minutes

2 e3 b$ h: s/ z& z7 e烘烤結束取出放涼後，再放入冰箱冷藏2小時
( {% p/ I$ V: v, XAfter 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

" k! e& Y! W+ y6 j& V9 f8 a8 E蛋糕表面撒上糖粉
' u  H1 e2 P& R7 i7 k" Y- `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
0 I) |7 S# m8 S2 @6 E# HThe upper sponge cake layer and the lower pudding layer double layer cake is ready