魔法香草蛋糕

acchenry

牛奶
500cc
1 p1 L  K. W, u7 W3 b7 X3 d香草莢
# z# a# k' }- I& K8 O2條
- U' T" D% z' U" o6 \/ \雞蛋
- c" O6 q0 s: `9 i! x' s0 X! \4個
6 P1 y1 x; z% z1 X8 i無鹽奶油
9 H- @/ N$ c* V125g
低筋麵粉
% n7 O/ `* a  S9 _2 I" a. E: {110g
細砂糖
  T% v# B% r, X6 d( r! U; v150g
水
) {+ C, P: V; w3 X3 y15cc
" y$ {8 q' y8 P鹽
+ O4 A& C3 f" |7 O0.5g
* G. e* f+ ^% @$ @9 b" v

2 |2 J: q+ J* ~7 m. @! ~牛奶倒入鍋中
- T9 W) i& U( W8 h5 upour milk into the pot
牛奶倒入鍋中
pour milk into the pot
/ p* q2 o( B: N
! X5 X8 K$ [" J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
. C+ G5 M( t) X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 R. g0 C3 k3 Y
雞蛋4顆蛋白與蛋黃分開放
Egg 4 egg whites and egg yolks separated
# U( I$ m, S2 p+ [6 q雞蛋4顆蛋白與蛋黃分開放
Egg 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
( j6 t* o& F) N無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water
/ g4 `- n, K4 D# y5 E: C
7 X1 ^7 ]2 [5 v3 x& v9 s2 G6 e. X) V# i低筋麵粉過篩
; _0 S5 P! G, o$ P) xsifted low-gluten flour
低筋麵粉過篩
sifted low-gluten flour



# R0 U( C* P+ o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
5 k% W5 {4 ]$ d  x% m+ ?& J+ R20 cm diameter round baking tin lined with parchment paper

( h2 w* n. }( Z+ c" c8 [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
9 s2 [' [& U6 O0 @/ U% U" V蛋黃加入一半(75g)的細砂糖跟15cc水
2 v) G8 n+ @) @5 V: GAdd half (75g) of caster sugar and 15cc of water to the egg yolk
0 f# P% _; T$ L* F: Q# P$ i* S7 i
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
, y  P+ E4 ?: \" M+ c, @9 QBeat the egg yolks with an electric mixer until they change color
) l3 m7 T" i) K! x) ?
$ Y: m; q, b% O4 g8 X! X! n- A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
& b$ w/ `# M4 D. J+ F4 ?* v; a8 u3 u$ @Add the melted cream and mix well

% a  Q+ v* @6 |8 k加入低筋麵粉
Add Cake Flour
加入低筋麵粉
Add Cake Flour

+ |9 A* L" B/ R% I* p4 F( [

加入鹽
add salt
( Y+ n$ P3 K: O加入鹽
! R5 E" ~! _7 j6 n1 vadd salt

用電動攪拌器攪拌3-5分鐘，直到完全看不到麵粉
- O  D% @2 t. V- m% EBeat with an electric mixer for 3-5 minutes until no flour can be seen at all

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
* C. f- i& |. M- Y$ nAdd the remaining 75g of fine sugar to the egg whites and beat

3 z& B5 E2 v8 J( m- R9 |4 G將蛋白打發至乾性發泡
. d/ b. t( q2 X6 n; J5 yWhip egg whites to dry peaks
7 U0 ]2 b: |7 S3 f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, R5 p9 q" ?: ^  mGently mix the meringue into the batter with a whisk, leaving large pieces of floating meringue on the surface

0 D, B5 g$ X9 |8 N0 R. P) g) W# H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
" U7 N+ n, I. Q2 M* e$ |Preheat 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
" {9 J- i% t6 j" Q5 \1 vAfter baking, take it out and let it cool, then put it in the refrigerator for 2 hours冷藏後脫模
; C  {) g+ {$ f+ [8 P  I$ gUnmould after refrigeration

蛋糕表面撒上糖粉
/ F( ]* ?2 M8 M& y! i" k( ?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
The upper sponge cake layer and the lower pudding layer double layer cake is ready
) y* E& E: I& z6 p5 p! F

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