魔法香草蛋糕

acchenry

牛奶
500cc
香草莢
2條
雞蛋
0 f8 |/ Y/ o6 V2 j2 {- _, {: M! S1 L4個
無鹽奶油
125g
低筋麵粉
110g
9 C8 b9 w1 q! K, k1 K) t6 P細砂糖
/ l' P/ z) m4 f% D9 Q' k150g
水
5 l- d# A- n2 i0 E" t2 _+ x, F15cc
2 X! [/ z2 D$ |9 R鹽
+ b# Q2 \) m$ e) A0.5g


牛奶倒入鍋中
pour milk into the pot
" e. B: O! i; `/ z! ^; M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
; o0 G6 U0 I7 s! Q  n- cPut 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
5 l0 c% Q' ^! D' i' F6 h& n  [0 sPut 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
0 ]0 C+ I) D1 t0 U8 _Egg 4 egg whites and egg yolks separated
雞蛋4顆蛋白與蛋黃分開放
7 k1 m0 q0 ?9 C  `- N* REgg 4 egg whites and egg yolks separated
8 `7 U* K% Z8 x! ^% c
無鹽奶油放入熱水中隔水融化
+ l8 s( ~; J' K7 b+ oMelt unsalted butter in hot water
無鹽奶油放入熱水中隔水融化
/ j1 O4 v+ k$ ^Melt unsalted butter in hot water
7 {3 z1 x7 G; ^# P- F' E# W
低筋麵粉過篩
sifted low-gluten flour
低筋麵粉過篩
sifted low-gluten flour
" m/ H% M$ R) D& n9 T

0 |6 c* ]: F2 t" o
& C4 r& z/ `- B. v: Y8 W直徑20公分圓形烤模鋪上烤盤紙
+ j' U5 D2 B2 Z  b6 u: L& q20 cm diameter round baking tin lined with parchment paper
3 q: \; [" l; f8 E; _0 z6 M( [$ ]: p) e直徑20公分圓形烤模鋪上烤盤紙
; d1 U2 f1 i. S. {3 Q20 cm diameter round baking tin lined with parchment paper
% S6 ^8 s1 M# \. Y; V* _
% E+ ?3 D" i4 e) M9 K8 Y4 \( F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
Add half (75g) of caster sugar and 15cc of water to the egg yolk
+ Q! s# j# q4 k  E, 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
# [3 x- d- d' x4 @用電動攪拌器將蛋黃打發至變色
! h% q" f( N: ZBeat the egg yolks with an electric mixer until they change color
' C* L# Z  d) K7 c
; Q" p; W& l5 ~) B* \加入融化的奶油，攪拌均勻
Add the melted cream and mix well
9 }  a* ]( \, @2 Z加入融化的奶油，攪拌均勻
Add the melted cream and mix well
* \! |9 `& v* s! _* x6 c: Q
加入低筋麵粉
. y* o7 d3 V4 c9 s8 }. C) GAdd Cake Flour
/ Q+ Q5 K; h' K6 A; b+ {1 S2 q加入低筋麵粉
Add Cake Flour


5 O1 T5 ?3 B+ ^# R5 z, e9 E, w: B
加入鹽
add salt
/ w" F, z* v# K% A+ {" Q4 J' {* T: t加入鹽
add salt

. I, y( m* q2 q! O' X0 p用電動攪拌器攪拌3-5分鐘，直到完全看不到麵粉
5 ~: h% [% W( z6 bBeat with an electric mixer for 3-5 minutes until no flour can be seen at all
/ j% n- @6 L! g3 q- v4 O
8 G- \% k6 J; E% X. a. n/ G& w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
# a: W9 d4 f3 j# I4 _& X$ K; lAdd the remaining 75g of fine sugar to the egg whites and beat

" M9 {5 F# w5 z/ f將蛋白打發至乾性發泡
Whip egg whites to dry peaks
0 u) e' [$ C# m) D( }) b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

將麵糊倒入模具，用刮刀抹平表面
" ^4 K9 a- z/ Z1 |" pPour the batter into the mold and smooth the surface with a spatula烤箱預熱到150度，烘烤50分鐘
+ E' X8 ?, ?( c9 t5 W" sPreheat the oven to 150 degrees and bake for 50 minutes
4 j! o( B. ^8 t
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
8 U4 v+ A! x( iUnmould after refrigeration

蛋糕表面撒上糖粉
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
" y, _* P; m8 hThe upper sponge cake layer and the lower pudding layer double layer cake is ready
7 w. Y1 w/ R$ f3 O6 B& [, M' D

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！