- 註冊時間
- 2023-11-8
- 精華
- 在線時間
- 小時
- 米币
-
- 最後登錄
- 1970-1-1
累計簽到:383 天 連續簽到:1 天
|
牛奶, ?3 I! @1 e2 t8 Y. p
500cc d8 h, {1 w2 ~3 N- \+ z
香草莢
4 Y6 h8 l+ ^4 O! [2條9 n: e" r: ~0 \4 S. ~8 v. w
雞蛋
4 d$ A- N6 }2 u, N" J( i W) F4個+ o) g( @; N+ {% y# B5 l, w
無鹽奶油/ m7 H0 Y3 ]- h2 r" G) ], Q, u
125g+ U$ i; L3 `: W
低筋麵粉
# H. L1 [2 g% j1 X" K# F110g& q# O; {" V( e1 [& v; ~
細砂糖' ?5 X, M& T6 d% P: e
150g
( `# e2 h9 F+ J- d9 M水( o5 y# T! H' m% d. P2 i9 w
15cc. |5 k( E" T9 {) H8 i" ?5 W4 d
鹽
; K3 ~4 h9 n7 U4 U% q# S0.5g% [# m8 J h! d4 b( Z
% e9 u R1 h# _( T
$ H7 K0 C% S. x2 O牛奶倒入鍋中
0 I0 |7 r3 U% z/ F' Y1 n8 p( R% Opour milk into the pot; q8 j2 D5 `% [( t/ |3 a0 Y; m1 r
牛奶倒入鍋中3 O; g7 X' q! o7 o% K+ h6 \* d& A
pour milk into the pot. p6 }' f1 m2 M' ]6 \0 M
4 X% S% d! H* P6 B1 `- ?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# K$ z# d2 e) ]( T
Put the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour7 E Z* }* {: r8 ^7 z. ]
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% h. T/ ]5 N! L" O) ~0 p& o
Put the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
! j( Z; z7 s4 b1 o7 F1 x; l6 I ]7 o7 a7 S8 E) D# k% b+ W8 U
雞蛋4顆蛋白與蛋黃分開放# S/ l& K6 ]$ n& I3 |5 i6 P
Egg 4 egg whites and egg yolks separated
9 X- U* B4 r' l1 B7 o8 S雞蛋4顆蛋白與蛋黃分開放5 A; |% t: T6 S5 d- u& i: r- j2 h. ]
Egg 4 egg whites and egg yolks separated' b- q# m8 g" u# E+ h/ ?
. p0 m7 l2 [" d, E- [6 A/ _無鹽奶油放入熱水中隔水融化3 Q% J' J6 m' U
Melt unsalted butter in hot water
, _ \) [# L0 z" } p9 i% [3 h無鹽奶油放入熱水中隔水融化# C6 S0 M, s1 q% B% r' U
Melt unsalted butter in hot water g* G, |: Y+ `9 Q: M
7 U8 V3 o. L6 M" O0 l0 X
低筋麵粉過篩% f2 [$ H; e( ~" o: ?- q
sifted low-gluten flour. v9 {3 y8 Z9 k1 g
低筋麵粉過篩. h( M! F9 l5 H
sifted low-gluten flour
/ A8 `4 u$ }& c1 E- p8 ?
- z7 D0 H t" L. B1 t
& p6 `- v7 f% X K& y
' F* v9 u: u/ M6 o直徑20公分圓形烤模鋪上烤盤紙
7 h9 p" {! q) z: f# Y20 cm diameter round baking tin lined with parchment paper& }9 O* K0 d+ G# W
直徑20公分圓形烤模鋪上烤盤紙: E1 `2 l/ S* g; |- `7 a7 T
20 cm diameter round baking tin lined with parchment paper7 L& G% J! Q6 }& G
2 ]& p& `3 b$ h2 d
蛋黃加入一半(75g)的細砂糖跟15cc水8 h, X: j0 R+ X6 P6 D% {/ j% T! B
Add half (75g) of caster sugar and 15cc of water to the egg yolk
$ r" N8 K8 K' M/ i* f蛋黃加入一半(75g)的細砂糖跟15cc水4 X9 K2 l& L( u$ _# X1 Q
Add half (75g) of caster sugar and 15cc of water to the egg yolk, f/ M1 }0 \8 ~) c J+ _
# d# C) _( c D- j$ p6 `. D* K用電動攪拌器將蛋黃打發至變色; R" b- i( e" o( k5 w0 D' e2 b
Beat the egg yolks with an electric mixer until they change color
1 @1 a- D& L1 p0 u# } P; T用電動攪拌器將蛋黃打發至變色
- \' r9 Z* B9 uBeat the egg yolks with an electric mixer until they change color
/ F; ^- ?% H9 W- k3 e2 P# j# ]. n0 i2 y2 s' V
加入融化的奶油,攪拌均勻- P) R1 ]( O5 j' L) [
Add the melted cream and mix well+ Q0 u9 f5 l! E* U) Z+ X5 J
加入融化的奶油,攪拌均勻$ J% n0 b' H6 Z5 F) T, \: A! _
Add the melted cream and mix well
0 t7 }, I- R% b* l& i7 m& I
* d; [8 r) j: N加入低筋麵粉2 k6 Z, ]+ W2 s# _
Add Cake Flour
4 C& y- H! ?. P; m加入低筋麵粉$ v: C: W$ V! {- r4 m- u1 ?
Add Cake Flour
4 M8 u, m8 P8 o+ h! r" D3 W9 a; M+ \: `: i9 r- g
7 k- Y X3 y2 @4 I
8 W1 l9 T1 T. U' ?7 x) U加入鹽
6 {& p+ _( Q' _add salt: p. w! q( E! I% Y4 M- Y
加入鹽
1 _( G7 `9 ]3 `2 T) eadd salt5 `- c$ N' R" C
, I9 q; O; M8 c/ h用電動攪拌器攪拌3-5分鐘,直到完全看不到麵粉
' r% K& Q. l' h9 }4 ?" M. Y) w6 aBeat with an electric mixer for 3-5 minutes until no flour can be seen at all8 h( j% x+ ]9 A
5 u9 P7 K0 v) W% A' O; N& H m
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( }$ }% Q7 v. {% ^
Add the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
1 A; t0 R: i1 p& t% D, G o- c r2 z5 G蛋白分次加入剩餘的75g細砂糖並打發3 g' a* R* R1 O
Add the remaining 75g of fine sugar to the egg whites and beat# {: p# v! M& B2 x B
& x( s6 L e2 d; P將蛋白打發至乾性發泡
! A1 g# L/ V& L$ t) Q3 DWhip egg whites to dry peaks! V3 _6 S" d% u: \/ 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
. y* v; p% M9 ]2 [3 wGently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface
& w& H& A' Z o' o* C" \: I, \& Y2 d# \" i+ \" C, I
將麵糊倒入模具,用刮刀抹平表面( y4 x% ^; n/ d4 _/ q s: y4 h- a
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+ V! c; R6 ~0 [( o; d) T0 K, w" A9 o
Preheat the oven to 150 degrees and bake for 50 minutes. L8 G7 H- v9 P" g- `; o+ o
% t: l) c2 I2 A7 |( _' P1 g9 X
烘烤結束取出放涼後,再放入冰箱冷藏2小時, `" Z# _) t S1 Y" K# E
After baking, take it out and let it cool, then put it in the refrigerator for 2 hours冷藏後脫模5 U6 }, B& t+ h% a5 c+ F& O: X
Unmould after refrigeration. A! f% o, x% I
$ `/ n0 I$ O" q( ~3 K
蛋糕表面撒上糖粉6 c) g+ [* L" D3 y L5 w5 V
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' G* t# U. L5 f! t
The upper sponge cake layer and the lower pudding layer double layer cake is ready3 \% ^( R# v2 Q: Y+ H. ~
/ U2 v7 y* N. ~4 A& q7 v/ _% u |
|