魔法香草蛋糕

acchenry

牛奶
8 e  A7 I4 c4 z: ^5 O- m6 x0 X500cc
$ y6 F2 y. G& T) k/ V香草莢
2條
雞蛋
4個
' z8 E3 Y4 L1 n3 {! C7 o. O無鹽奶油
125g
低筋麵粉
" ^" r2 k+ U% k  d110g
* n0 P% n6 t3 k5 p" E/ l$ E$ L8 S細砂糖
+ ]  n& c* h; }) x150g
9 g, w( d% L7 I% i# @水
: \. z! B' _7 O, h/ p15cc
/ @# [* a0 l0 _鹽
1 [" y) C/ o+ s7 ^( z0.5g


# j5 m. A, G9 _5 s" P( m# w) n+ X牛奶倒入鍋中
pour milk into the pot
牛奶倒入鍋中
pour milk into the pot
4 Q- n; v$ H  |) I
1 R- F6 u7 h6 F7 `' `  E/ A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
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
: r3 H- G3 J: [0 d$ r! L雞蛋4顆蛋白與蛋黃分開放
! ^' s8 {3 d4 F7 jEgg 4 egg whites and egg yolks separated

無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water
6 G! g7 R$ U2 m1 }' I無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water
1 u" a8 e' R/ R: R1 Q
低筋麵粉過篩
. L  P$ M# W: s1 {% R; ~sifted low-gluten flour
" e) _1 M5 u( m" u: Q低筋麵粉過篩
) i3 E* N; }1 q7 a6 a& z/ b& C" Rsifted low-gluten flour
# X1 {) O3 H, ~4 Y3 x) t% i& i
, p$ r3 A$ R- J5 j  N9 v
, V0 }8 |  ]) J* `
7 j2 [) b4 E0 ~$ \1 L$ G* J! 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
直徑20公分圓形烤模鋪上烤盤紙
20 cm diameter round baking tin lined with parchment paper

6 u0 y# @4 T5 A, B! b. ]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

7 e' K% d, C+ K/ R3 d' ^7 b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
# z$ l1 ~; f- X+ A, D0 Q; S. p
/ z( i4 ]) h- A/ U$ ?5 ~: N0 j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
& Y, m  i6 x3 E( g5 Y7 oAdd the melted cream and mix well

" b& |4 v" D1 t, g加入低筋麵粉
0 T" s( R" ^- w6 ?( B1 {- j% X* y+ {Add Cake Flour
加入低筋麵粉
( P& c: F+ {* a1 A4 pAdd Cake Flour


1 f0 J4 `% f' ^/ G1 ^# Y& N
8 p0 f" q( i! ^! t# Z3 y加入鹽
6 E! `3 T5 |/ p" p9 p4 Madd salt
加入鹽
, c( `2 F5 h0 p7 Zadd salt
1 S7 r8 t8 e" X2 ^
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

& _: N0 s# W) g; m; a. x1 x5 R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
( v! z. I3 Z- a: MAdd the remaining 75g of fine sugar to the egg whites and beat

將蛋白打發至乾性發泡
5 f  h) w5 P/ l3 J/ I# S; hWhip egg whites to dry peaks
# R! O; |; v& o% a. J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
  K4 g2 c5 b. ?; ~Gently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface
  K4 ~7 c6 i- P
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

& b/ z$ a* u, u6 T  }烘烤結束取出放涼後，再放入冰箱冷藏2小時
0 \, t6 F% V9 c# s8 b  F- ]After baking, take it out and let it cool, then put it in the refrigerator for 2 hours冷藏後脫模
: s, J2 `" I' [5 Q% B- lUnmould after refrigeration
( @" \- d- L1 b, g4 I' X: \- H
% I$ n2 U+ |5 \" @$ I- R蛋糕表面撒上糖粉
5 g6 X* q1 b2 D+ _0 w$ W8 U" y* CDust 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
. M6 d; _: r5 a5 X% F0 @* y8 l4 oThe upper sponge cake layer and the lower pudding layer double layer cake is ready