魔法香草蛋糕

acchenry

牛奶
# d- {/ T7 K% r2 t* u500cc
香草莢
2條
雞蛋
# p2 @' V2 t9 F% z: `4個
, g/ o) O+ y. b- e無鹽奶油
125g
低筋麵粉
1 g; f3 F9 q: K4 n' a, f110g
細砂糖
. v: X+ e3 g( i150g
水
15cc
6 O8 y& Y  y& P' ^. \$ ^鹽
# ^/ i; x3 E# N  [: U% K" U0.5g


牛奶倒入鍋中
+ P7 i  _5 Q8 [) v- H3 l8 Apour milk into the pot
9 e, W- q0 t: B2 p# G* P3 O! E6 ]牛奶倒入鍋中
pour milk into the pot

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
2 P- E+ |" E. o$ G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
' c6 s/ ], p. J7 RPut the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
; }4 a! ]' M! X1 [$ Y
雞蛋4顆蛋白與蛋黃分開放
/ ?% B+ m' [  w. d! F) ^: GEgg 4 egg whites and egg yolks separated
雞蛋4顆蛋白與蛋黃分開放
- D$ b7 n8 C" PEgg 4 egg whites and egg yolks separated
  a$ {, T; I- h6 \) O
無鹽奶油放入熱水中隔水融化
) u+ ^& g: j" V; Y' t) g+ B: m. tMelt unsalted butter in hot water
, O. T! G: T. |9 |. D0 Q; E無鹽奶油放入熱水中隔水融化
6 C2 V4 x( K3 E) g' p4 u. rMelt unsalted butter in hot water

低筋麵粉過篩
sifted low-gluten flour
0 `  d3 Z! e9 {  C& `+ W低筋麵粉過篩
+ T  q% u; P, |( ~sifted low-gluten flour

2 }' O# U7 U% k4 ~! W7 c  g7 m

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
8 R) Y0 c2 a( d( N5 o8 s9 a20 cm diameter round baking tin lined with parchment paper

0 C8 F" ~4 A! W) o( E6 C蛋黃加入一半(75g)的細砂糖跟15cc水
! f! L* i  O+ c/ MAdd half (75g) of caster sugar and 15cc of water to the egg yolk
/ j4 B: W; |5 r3 q3 P% w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
$ |" T3 m7 {* y4 ^8 {
用電動攪拌器將蛋黃打發至變色
8 O3 F0 m7 G/ [, M) S+ ^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
7 f, h" d6 }' D0 ], k% Y% o$ Z& O
: C8 n' f/ I! |/ X$ L加入融化的奶油，攪拌均勻
Add the melted cream and mix well
  T& d. g$ }: Y5 n加入融化的奶油，攪拌均勻
% A; f" D$ x) r& N$ {' D/ fAdd the melted cream and mix well
; J5 S% c6 Z& [; x
加入低筋麵粉
* Y9 q# d  n" c& W; s" ?' ^5 A: G" CAdd Cake Flour
7 ]% V* P. q. S6 G2 c  Y. a* S加入低筋麵粉
Add Cake Flour



1 T7 {% Y* r' h1 {8 }+ P) P% z4 }加入鹽
add salt
加入鹽
( \$ C* Y0 {2 Sadd salt
9 I! d6 l. \( Y; q% ]
& q; a* R1 x& o2 c% s6 C( 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

5 Y! a, V# Z. X, M: I, x7 Z% U9 Y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
5 t3 W( H) W" R$ O$ C+ pAdd the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
8 A8 P* w: ]! `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
: w2 I& O: R! W) s# Z: T3 q+ [6 z
4 a9 Q# f# j6 \( V; n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
Gently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface

" i4 g/ H6 z' D  x4 E7 A4 n將麵糊倒入模具，用刮刀抹平表面
3 V: F& k8 I) j7 A8 |, i# C" A  Z; OPour 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

$ x0 A' ~8 `6 c6 ?4 G4 ~: R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
2 c+ t$ R( F, o- h# KUnmould after refrigeration
& @' y2 m4 r, M% o( v
蛋糕表面撒上糖粉
9 D0 W, Y2 b# y& A+ A6 V% z( `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
( |8 T) |; r' V+ sThe upper sponge cake layer and the lower pudding layer double layer cake is ready
5 Y5 Z2 E6 |4 L