魔法香草蛋糕

acchenry

牛奶
500cc
3 T" a8 V& c6 G香草莢
2條
# _0 f8 g$ d- f2 _- j雞蛋
# `( @. A" {+ G" O# k4個
無鹽奶油
125g
低筋麵粉
110g
細砂糖
5 Z1 Z% p2 s' I* O) Q150g
" @- z% ?! j/ R+ A9 h4 \+ W+ j水
15cc
0 M, H$ T4 W; u1 q( ?4 g8 M鹽
* _) |0 I3 s: E4 }8 {) F, W0.5g
; R! R+ h! q( Q8 D8 B

# B- G( k* x$ @- P* s. d' ]" K$ E牛奶倒入鍋中
pour milk into the pot
" N+ u, `( i. P  {* i. h" L牛奶倒入鍋中
8 }* F' Y3 j; Z) xpour milk into the pot

/ D$ [" y; x$ b! x% ^5 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& J/ ?5 p* W/ I8 ^* 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
Put the vanilla seeds into the milk pot, heat to boiling, turn off the heat and let stand for 1 hour
% j3 f! Z; X% C9 P6 ~( H: q0 r" n
雞蛋4顆蛋白與蛋黃分開放
Egg 4 egg whites and egg yolks separated
雞蛋4顆蛋白與蛋黃分開放
Egg 4 egg whites and egg yolks separated
) `6 {8 e  U  x
無鹽奶油放入熱水中隔水融化
Melt 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
+ \6 O; a/ \! U& p/ K5 Jsifted low-gluten flour
低筋麵粉過篩
) V* ~) B( g: G8 e  p5 v) msifted low-gluten flour

4 b4 t) s  ^7 p7 {. t; f, o! |
& s, r+ D  |( R: P+ V8 e+ e
直徑20公分圓形烤模鋪上烤盤紙
6 J% Z8 M- d0 y0 @) z, \# }20 cm diameter round baking tin lined with parchment paper
" @( G; t; X2 L; @直徑20公分圓形烤模鋪上烤盤紙
20 cm diameter round baking tin lined with parchment paper
6 K! z: Q0 V& p8 x4 y( e4 c+ k
  Q3 N( Y8 X* a0 ]- y蛋黃加入一半(75g)的細砂糖跟15cc水
% g( ^+ Y  z) J/ ]7 \2 z2 r( F- mAdd half (75g) of caster sugar and 15cc of water to the egg yolk
7 v! j/ `# j+ U) W& l1 `1 \7 ]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
! `( I, P1 t/ ]! j3 a& V1 |4 v: F
" }  _" W" x4 `. T3 J( [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
& O; l2 L( j; N. B% UBeat the egg yolks with an electric mixer until they change color

加入融化的奶油，攪拌均勻
+ Z+ K6 r+ m' n! j2 yAdd the melted cream and mix well
加入融化的奶油，攪拌均勻
5 U% R; D* N, W% MAdd the melted cream and mix well

加入低筋麵粉
) L$ K+ k" b) V/ M2 q# g8 R# ZAdd Cake Flour
; e( x/ g# B7 ^2 k加入低筋麵粉
Add Cake Flour
! C" _3 H# d& `! T) ?+ L

  D. o1 m- i5 y. g; t. E' }. `; f: `
& |8 a  d1 f. C- J( F9 Z9 r加入鹽
+ t# L& o! Z- w) [  M$ jadd salt
加入鹽
add salt
5 k( Z0 K# N% _: O
用電動攪拌器攪拌3-5分鐘，直到完全看不到麵粉
8 R6 h9 o* g  S. K2 y* F8 VBeat with an electric mixer for 3-5 minutes until no flour can be seen at all
# U8 h7 [( ?+ t9 n" m; n' y) \
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
3 I8 g6 ~7 ]; K& l1 n& tAdd the cooked vanilla milk little by little, stirring constantly, until the vanilla milk is added
0 K, {  u5 h) P7 [蛋白分次加入剩餘的75g細砂糖並打發
  M4 W5 J/ j; E- FAdd the remaining 75g of fine sugar to the egg whites and beat
3 }6 s# \  _- o9 v
# c& i7 d4 E( w/ Z! l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
& G* a) d) R- \: M% ]3 FGently 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
6 p0 U: l1 i2 f, kPour the batter into the mold and smooth the surface with a spatula烤箱預熱到150度，烘烤50分鐘
8 t* L  a. C9 c* a. ?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
3 o) Z$ j1 P( _/ TAfter baking, take it out and let it cool, then put it in the refrigerator for 2 hours冷藏後脫模
$ k9 E* V$ x& Q8 P% tUnmould 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
The upper sponge cake layer and the lower pudding layer double layer cake is ready
  a) R7 M9 t+ c! J: V6 `0 d) }, t
2 M% _" S0 l2 s