魔法香草蛋糕

acchenry

牛奶
500cc
香草莢
) d% L* k. v# D2條
7 L/ ~, f1 x  E4 Q7 n, F- T8 J雞蛋
4個
無鹽奶油
$ G5 h! Q% v, F4 ?9 M6 w125g
+ _9 m/ ]1 k& I: m低筋麵粉
110g
細砂糖
7 ]3 ]) x" W! N$ R150g
水
15cc
' s4 N6 q% i" U7 ]/ n$ N# W( y鹽
0.5g
, ^% J3 b1 F0 o' _% @# \4 X5 a
& `% N( O: i3 e, C/ H" A
" o/ O' H+ u" y! D牛奶倒入鍋中
5 s1 E$ g, q. v& V$ U' upour milk into the pot
" t- j' J! J( p" `牛奶倒入鍋中
pour milk into the pot

0 @7 p# d, }' I# A9 `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
; o1 K4 c: u$ 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
! N8 ^; N4 i/ m' iPut the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour

$ j1 t9 e3 t  {9 `' E* K雞蛋4顆蛋白與蛋黃分開放
3 u/ P, N5 A5 g- |1 G3 I0 qEgg 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- N; Q6 A( Q, @; R2 p! M6 H
無鹽奶油放入熱水中隔水融化
0 n! i1 S! ]2 s! |1 W, ^) g" {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
, O0 P' y, V3 L( @4 I& [1 {& i
低筋麵粉過篩
sifted low-gluten flour
; P- ^: U4 b+ L9 b) p5 ]  x( L3 p6 ~低筋麵粉過篩
sifted low-gluten flour
; k" j4 ~. \; b6 K* z
: B% ~; Z8 C# H" |' R/ E

& c4 A5 K9 c8 \$ S5 p+ Q( g5 _9 {直徑20公分圓形烤模鋪上烤盤紙
5 [* ]3 _0 e; k  E: y9 `20 cm diameter round baking tin lined with parchment paper
, n3 W+ U; M* x# i" q+ l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
% k4 s" H( d2 Z6 D. |/ ~% k蛋黃加入一半(75g)的細砂糖跟15cc水
6 s5 f& E0 a( q6 ^: m, o& @, D" ZAdd 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
$ i5 O6 q- `5 Q+ X6 Y/ y& s& B* |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
' I1 w) c6 P. Z; ^- ~( s/ |
加入融化的奶油，攪拌均勻
2 [. {% E- O* s- j4 S. S" A* gAdd the melted cream and mix well
  a6 ~" c, K8 J4 T: `加入融化的奶油，攪拌均勻
Add the melted cream and mix well
  R0 z! p! _6 X1 d+ r' I1 x
加入低筋麵粉
5 f. J& i3 f0 ~4 O/ c/ l' nAdd Cake Flour
3 J$ R( M6 ?4 S2 `( M加入低筋麵粉
Add Cake Flour
$ b$ K$ l/ F8 `) i" E, B' e8 q; B

/ y7 Y, v: z; }+ n
7 h% H0 z" x$ S3 O加入鹽
add salt
加入鹽
add salt

; S  o; j% }; `3 i7 \" }! O) J# o& ]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
3 M0 D# W, j( Y5 ]+ g2 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
& {0 |& ?* V1 n5 U0 b  F3 cAdd the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
6 @; E- C- I# K. p; N/ B1 B蛋白分次加入剩餘的75g細砂糖並打發
% J) z/ i) [: ~% [& l- YAdd the remaining 75g of fine sugar to the egg whites and beat
# Q( N+ i6 m1 i6 J7 a6 ~% u# S
0 f  ^% t' V* G  Q6 f: |* |( n  I將蛋白打發至乾性發泡
- |5 Y/ L& u  W$ [' MWhip egg whites to dry peaks
  [( S4 ?2 q/ |% {; q  g. l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
, ^  F% K- @9 X( n  o& `Gently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface
3 N. T6 r0 t5 t
將麵糊倒入模具，用刮刀抹平表面
  h& H" S( S, V$ Z: s$ v4 SPour the batter into the mold and smooth the surface with a spatula烤箱預熱到150度，烘烤50分鐘
8 u8 P" o2 G6 Y6 v8 J6 B' fPreheat the oven to 150 degrees and bake for 50 minutes

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

' R8 H7 M# \& O: C( e% d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
' n& C# F8 S1 N$ U( i7 wThe upper sponge cake layer and the lower pudding layer double layer cake is ready

8 o0 e% T$ a$ Z: @: v

plm009

魔法香草蛋糕的制作很容易，做出来的效果也很好看！！

wg2001

收藏了，谢谢分享！