魔法香草蛋糕

acchenry

牛奶
500cc
; j' i  n8 u8 J2 ]! X1 q香草莢
2條
雞蛋
  h8 j5 U2 Z+ u) X: }, O4個
. P* Z" O; v! }無鹽奶油
# y6 b! n  k' x, H& \" p& ?125g
低筋麵粉
110g
$ U# \0 h$ G9 D/ w& h細砂糖
* h( y, R7 U9 a- ^  G150g
1 \* ]9 }& z, C6 o水
* M# r! p( b* t1 o5 f6 i, X4 [) M( g15cc
鹽
0.5g

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2 N  D9 ?: T" _# d. t: N" o5 G牛奶倒入鍋中
, X2 s$ @; W! i$ _6 D6 kpour milk into the pot
5 s6 Y) b6 g3 V& {9 O牛奶倒入鍋中
pour milk into the pot

% ]; v- C. P9 z* ^& x1 X% s* B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
+ O" ~7 u' G$ T% `0 W( m0 APut the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
3 z1 t- V. ]4 R- O% ?5 v! v0 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
+ m5 u2 J! Y9 j# v  S/ z7 Z2 }Put the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
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雞蛋4顆蛋白與蛋黃分開放
- T* T* \  M6 _; g$ S3 \) e6 ^Egg 4 egg whites and egg yolks separated
! a/ d* R: j7 B5 S雞蛋4顆蛋白與蛋黃分開放
Egg 4 egg whites and egg yolks separated
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無鹽奶油放入熱水中隔水融化
8 o  J$ Z8 y# E$ R1 zMelt 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
. @8 c+ Y' f  B# o3 Hsifted low-gluten flour
低筋麵粉過篩
% Y2 q6 j  j8 ?( r3 h) ^* zsifted low-gluten flour
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直徑20公分圓形烤模鋪上烤盤紙
20 cm diameter round baking tin lined with parchment paper
7 I/ h2 a  [" 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

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
0 |) G" e- {9 H6 K2 EAdd half (75g) of caster sugar and 15cc of water to the egg yolk

" C$ b8 j0 c: U$ x6 ]& C6 V用電動攪拌器將蛋黃打發至變色
" I1 L( c  F$ f2 V$ d/ z6 MBeat 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
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加入融化的奶油，攪拌均勻
1 F4 P7 }8 V5 e8 ?) ~0 O( s. aAdd the melted cream and mix well
! n; K  ]* X- `( ~, V加入融化的奶油，攪拌均勻
Add the melted cream and mix well

加入低筋麵粉
1 F: v3 O/ {: ?) [: i0 YAdd Cake Flour
3 x" ?, U& i/ ]. x, U加入低筋麵粉
Add Cake Flour
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加入鹽
add salt
: e2 f4 @8 j( o% m. K2 ?加入鹽
add salt
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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
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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
9 N9 J3 f. A' B& z" d8 ]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
+ e  g0 A* |3 oAdd the remaining 75g of fine sugar to the egg whites and beat
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將蛋白打發至乾性發泡
3 [- Q! S, b( [$ [Whip egg whites to dry peaks
8 }8 K# q8 k  Y. ~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
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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

% L5 v% t8 C; q" z! h6 B烘烤結束取出放涼後，再放入冰箱冷藏2小時
( f3 P4 [' N; a" ?( F+ `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
4 l4 F- T- t) `/ u; tDust 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
; e8 u/ l+ z  RThe upper sponge cake layer and the lower pudding layer double layer cake is ready

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