魔法香草蛋糕

acchenry

牛奶
500cc
1 G4 E6 ?5 H  w# P香草莢
2條
7 Z6 |3 V$ x( P% j. n  d雞蛋
4個
無鹽奶油
125g
! Y9 ]- V/ z4 l低筋麵粉
110g
細砂糖
150g
水
$ u: o& U" F! W3 a$ j! G15cc
2 E4 S; x# Y/ _1 I) O6 h! c7 M, q! R# b; }鹽
: ^7 |" l% [, O8 d/ ]1 n; w4 X0.5g


牛奶倒入鍋中
pour milk into the pot
9 b% A# j- I* N( ]牛奶倒入鍋中
$ F) O) o3 x4 b/ Y( Z! cpour milk into the pot
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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$ N: W9 ^! @4 `Put the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
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
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雞蛋4顆蛋白與蛋黃分開放
Egg 4 egg whites and egg yolks separated
! _, b2 O2 s0 n雞蛋4顆蛋白與蛋黃分開放
Egg 4 egg whites and egg yolks separated
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3 l9 b1 D% G* ^& b1 r$ D無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water
3 c. ^8 _! x7 V無鹽奶油放入熱水中隔水融化
Melt unsalted butter in hot water
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  S# t2 o1 \3 f' G' \: h低筋麵粉過篩
8 Q# I3 v8 Z( e& F. d( Hsifted low-gluten flour
低筋麵粉過篩
sifted low-gluten flour

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4 f8 q1 o) l) S7 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
% H6 `& n2 g4 \直徑20公分圓形烤模鋪上烤盤紙
20 cm diameter round baking tin lined with parchment paper
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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
% D" B$ T4 v: A  S& b8 K* s  Z蛋黃加入一半(75g)的細砂糖跟15cc水
* s; G- ]( s* fAdd half (75g) of caster sugar and 15cc of water to the egg yolk
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2 h# f, I  c9 F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
2 Y6 G8 H* I5 a' hBeat 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
, J1 w: C: k+ b3 \6 {4 _+ r. wAdd the melted cream and mix well
  W$ ~+ J1 U1 l& }. E$ u加入融化的奶油，攪拌均勻
Add the melted cream and mix well
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加入低筋麵粉
* ]; t+ U7 D; B; lAdd Cake Flour
加入低筋麵粉
Add Cake Flour

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; U5 t# M" g* G* R加入鹽
* S2 G! |+ K  B% _add salt
加入鹽
add salt

: Y9 l; \- Z* L  z1 _  T- a2 V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

9 x' n2 [1 E& K% L* k! b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
4 D, S  i# q/ S$ [  e蛋白分次加入剩餘的75g細砂糖並打發
  U9 j; D  q4 _0 H& W+ A& BAdd the remaining 75g of fine sugar to the egg whites and beat

$ Z& q/ ^( o! c4 D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
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將麵糊倒入模具，用刮刀抹平表面
+ h$ s% T$ S: XPour 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

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
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蛋糕表面撒上糖粉
, _6 C5 V3 `( W* q; B/ FDust 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
+ f4 f% [* V" H/ o  RThe upper sponge cake layer and the lower pudding layer double layer cake is ready

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！